Pengaruh Humidity dan Waktu Pengeringan terhadap Laju Pengeringan dan Kualitas Karagenan dari Rumput Laut (Eucheuma cottonii) dengan Media Pengering Oven (The Effect of Humidty and Drying Time toward Drying Rate and Quality of Carrageenan Seaweed (Eucheuma cottonii) with Oven as Media Dryer)

Abstract

The oven is a tool in the form of an isolated thermal chamber used for heating, roasting, or drying a material. Drying uses oven faster than drying using solar heat. However, the drying speed depends on the initial humidity of the dried material. Oven use is usually used for small scale. The oven that we use is electric oven which is oven consisting of some tray inside, and have air circulation inside. Carrageenan is a sap of seaweed (eucheuma cottonii) extracted with water that serves as a thickener, emulsifier, suspender, and stabilizer. The drying process greatly affects the quality of the carrageenan produced. The object of this research is to know the relationship of drying time with the final humidity of the material, the relationship of drying time with the drying rate of carrageenan, and to know the quality of carragenan of each variable. Keywords : Oven, Carrageenan, Seaweed, Humidity, Drying Rate