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PENGERINGAN JAMUR TIRAM PADA SUHU DAN TEKANAN RENDAH MENGGUNAKAN OVEN DRYING VACUUM

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This research aims to determine the effect of temperature and pressure on the results of drying oyster mushrooms using a Vacuum Drying Oven. This research was carried out at the Tanah Air Engineering Machinery Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, Indralaya, South Sumatra from January 2024 to June 2024. This research used a Randomized Block Factorial Design (RAKF) with two treatment factors and three repetitions for each treatment. The first treatment is temperature (30℃, 35℃, and 40℃) and the second treatment is pressure (-30 cmHg, -40 cmHg, and -50 cmHg). The parameters observed included yield, water content, drying rate and drying time. This research process starts from preparing materials, observing parametersand analyzing data. The results of this research were that the A2B3 treatment (temperature 35℃ and pressure -50 cmHg) had the best characteristics, with a water content of 5,5%, a yield of 21,78%, a drying rate of 21,39%, and a drying time of 3,5 hours. Based on the results of this research, the vacuum drying oven was proven to be efficient in drying materials at low temperature and pressure. Keywords: Vacuum Drying Oven, drying, temperature, pressure

Availability
Inventory Code Barcode Call Number Location Status
2407005257T155426T1554262024Central Library (References)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1554262024
Publisher
Indralaya : Prodi Teknik Pertanian, Fakultas Pertanian Universitas Sriwijaya.,
Collation
vii, 24 hlm.; ilus.; tab, 29 cm.
Language
Indonesia
ISBN/ISSN
-
Classification
631.307
Content Type
Text
Media Type
unmediated
Carrier Type
other (computer)
Edition
-
Subject(s)
Prodi Teknik Pertanian
Alat alat, Mesin dan Perlengkapan Pertanian
Specific Detail Info
-
Statement of Responsibility
Other version/related
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