Pengaruh Kecepatan Udara Terhadap Penurunan Kadar Air Keripik Pisang pada Pengeringan Suhu 70°C

Authors

  • ADRIL DAVID WINASTRA Universitas Nusantara PGRI Kediri Indonesia
  • Fatkur Rohman Universitas Nusantara PGRI Kediri Indonesia

DOI:

https://doi.org/10.29407/8bkvbk46

Abstract

Pisang (Musa paradisiaca) merupakan komoditas hortikultura yang melimpah di Indonesia dan banyak diolah menjadi keripik pisang. Salah satu faktor kritis dalam produksi keripik pisang berkualitas tinggi adalah proses pengeringan yang tepat. Penelitian ini bertujuan untuk menganalisis pengaruh variasi kecepatan udara (2 m/s dan 3 m/s) terhadap penurunan kadar air keripik pisang pada suhu pengeringan konstan 70°C menggunakan pengering konveksi paksa. Sampel keripik pisang kepok dengan ketebalan 2 mm dikeringkan selama 300 menit dengan pengukuran setiap 30 menit interval. Pengujian kadar air dilakukan menggunakan metode gravimetri berdasarkan SNI 01-2714-1999. Hasil penelitian menunjukkan bahwa kecepatan udara 3 m/s menghasilkan laju penurunan kadar air yang lebih tinggi dibandingkan kecepatan 2 m/s pada suhu pengeringan yang sama, sejalan dengan peningkatan koefisien perpindahan massa konveksi. Keripik pisang dengan kecepatan udara 3 m/s mencapai kadar air di bawah batas maksimum SNI (5% bb) dalam waktu lebih singkat.

Keywords:

keripik pisang, kecepatan udara, kadar air, pengeringan konveksi, suhu 70°C

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Published

2026-07-20

Issue

Vol. 10 No. 2 (2026): Prosiding Seminar Nasional Inovasi Teknologi Tahun 2026

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How to Cite

Pengaruh Kecepatan Udara Terhadap Penurunan Kadar Air Keripik Pisang pada Pengeringan Suhu 70°C. (2026). Prosiding SEMNAS INOTEK (Seminar Nasional Inovasi Teknologi), 10(2), 1793-1801. https://doi.org/10.29407/8bkvbk46