PENGARUH HUMIDITY DAN WAKTU PENGERINGAN TERHADAP LAJU PENGERINGAN BUAH APEL (Malus domestica) MENGGUNAKAN ALAT PENGERING OVEN (The effect of humidity and drying time on the rate of drying apples (malus domestica) using oven dryer)

Abstract

The oven is an apparatus in the form of an insulated thermal chamber used as a means of drying a material. Drying uses oven faster than drying using solar heat. Apple contains many nutrients needed by humans. Apples have a water content of more than 80%, so easily damaged. Therefore it takes the process of preservation of food so that the apple can last longer. This study aims to determine the influence of humdity and drying time on the rate of drying apple fruit. The result is known the longer drying time and the greater Humidity the drying rate of oyster mushroom will increase, while the water content decreases. The best treatment on this research is on humidity 40% and 240 minutes long drying with rate drying 0.0058 gr/cm2minute. Keywords: Apple, Oven, Humidity, Drying Rate