| dc.description.abstract | The purpose of this study was to the characteristics of drying and analyze the effects of harvesting age, rack drying and standing drying methods on physical quality of dried seaweed Eucheuma cottonii sp. The research was conducted in four stages consist of seaweed cultivation of Eucheuma cottonii sp, harvest time, drying and organoleptic tests with split-split-plot design (SSPD) 2 x 3 x 2 with 2 replications as block. Drying method (A) is the whole plot factor which consisted of 2 levels i.e. rack drying (a1) and standing drying (a2). Harvesting age (B) is sub-plot factor which consisted of 3 levels i.e. 35 days of harvest time (b1), 45 days (b2) and 55 days (b3). Thickness/distance (C) was sub – subplot which consisted of 2 levels i.e. 10 cm/15 cm (c1) and 20 cm/30 cm (c2). Sun radiation intensity ranged between 50 W m-2 – 700 W m-2, air temperature ranged between 23.3 0C – 31.7 0C, relative humidity (RH) 56% to 95% while the wind speed ranged between 2 m s-1 – 9 m s-1. Sun intensity was the most significant factor in increasing drying rate compared to temperature and wind speed during drying process. Initial moisture content of Euchema cottonii sp seaweed ranged between 82.57% – 83.90%. The highest moisture content was found at seaweed which harvested at 35 days i.e. 83.90%. The lowest moisture content occurred at seaweed which harvested at 45 days i.e. 82.57%. The fastest drying rate generated seaweed Eucheuma cottonii sp that is harvested at 35 days and then dried using a hanging method with a distance of 15 cm. The range of impurities from 0.42% – 2.25% with average 1.10%. The average of organoleptic test for visibly of dried seewead was 3.26 with range 2.70 to 4.40, dried seaweed texture was 3.18 with range 2.40 to 4.17 and smell was 3.94 with 2.60 to 4.30 of range. Rack drying method generating the physical qualities of dried seaweed such as the foreign material, visibility and flavor was better. Harvesting age at 45 days produced less foreign material and best visibility, texture and flavor compared with harvest time at 35 days and 55 days. Drying with 20 cm thickness and 30 cm distance was significantly produced better dried seaweed quality compared to 10/15 cm of thickness or distance. The best physical quality of dried seaweed Eucheuma cottonii sp was produced by harvesting the seaweed at 45 days and followed by rack drying method. | id |
