Drying TIME Estimation of Carrageenan-egg White Mixture at Tray Dryer

The drying is the last step to find carrageenan product. Currently, the carrageenan drying still deals with too long drying time. This because, during the process carrageenan and water forms gel stucture in which hampers the water diffusion to the surface. Foaming agent introduction such as egg white can be considered to break the gel structure and make the drying process being smooth and fast. This paper discusses the effect of egg white as foaming agent on the drying time of carrageenan. In this study, the carrageenan was mixed with egg white to form foam that can break the gel and create the pore for improving the surface area. The carrageenan and egg white mixture was then dried at different air temperature and humidity. Results showed that the drying time was shortened with the presence of egg whiet as well as the increase of air temperature. For example, the drying time at air temperature 80oC with 20 % egg white was about 60 minutes shorter than that of without foam. In addition, the lowering air dehumidification affected the drying time positively

Aplikasi Metode Foam- Mat Drying Pada Proses Pengeringan Spirulina

Spirulina is a microalgae fine plant (Cyanobacteria) single celled, blue green colored, spiral typed growed in warmwater around the world. Spirulina have many Phytonutrient (Beta-carotene, Chlorophyl, Xanthophyl, Phyocianin, etc)functioned as anti-carcinogen (Tri Panji & Suharyanto, 2001). Drying process usually use high cost drying tools(freeze dryer, spray dryer, roller dryer, or dehumidifier). Drying with the foam type faster the water evaporationprocess in a low temperature that is not destroyed the cell system, so the nutrition value is save (Kumalaningsih, etc,2005). In general, this research done to compare two drying method, there are: non foam-mat drying method and withfoam-mat drying method that show the optimum drying process condition to get the high quality of spirulina dryingproduct and the high efficiency process too. The result of the research show that the foam-mat drying method give thebetter drying rate compared with non foam-mat drying process. The sample with the foam agent composition (eggwhite) 2,5% and the foam stabilizer (metil celulose) 0,5% give the highest drying rate compare with the others. Thehighest average rate showed the sample with the thickness 1mm, which is 0,632 g H2O steamed per second.. Based onconsideration of product quality and drying process efficiency, drying temperature is relatively good to the applicationof foam-mat drying in spirulina is 60oC. The result of beta-carotene test show that the quality of dry product with foammatdrying method still on the dry product quality standard in the market, that is 149,025 mg/ 100 g. The data obtainedfrom the research be expected become the reference in the equipment design of the spirulina drying process andbecome the solution of cheap, efficient, and effective drying method, without decrease the nutrition value of thematerial

Comparative Study: Physico-Chemical Properties of Virgin Coconut Oil Using Various Culture

Using various culture to produce Virgin Coconut Oil (VCO) by applied fermentation methods are important aspect impacted on characteristic of VCO. The objective of this research is to investigate the physico-chemical properties of VCO produced by various culture. The cultures were used in fermentation methods are Saccharomyces cerevisiae, Lactobacillus plantarum, and Rhizopus oligosporus. Research activities were conducted in two stages; the first stage was the production of VCO by fermentation at 35oC for 24 hours. Then, physico-chemical properties of products were analyzed using standart methods. Results showed that moisture content, acid number and iodine number of VCO produced using Saccharomyces cerevisiae lower than others. Density, viscosity and peroxide number has almost the same value. Nevertheless, all of physico-chemical properties conform to the Asian and Pacific Coconut Community (APCC) and Standar Nasional Indonesia for VCO product.Keywords— culture, fermentation, physico-chemical properties, quality, Virgin Coconut Oil