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  • Bab Iv Hasil Percobaan: Rosella

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    Rini Nurul fauziyah
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    The document contains results from experiments on drying rosella samples. [1] Tables 1-3 show the weight, color, aroma and moisture content of samples before and after being dried in an oven lab, oven blower or microwave at different temperatures and times. [2] Calculations are shown for the initial and final moisture content based on dry basis as well as the yield of each drying method. [3] The oven lab, oven blower and microwaves achieved yields ranging from 11.37% to 24.32% after drying the samples.

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    rosella

    Original Title

    Hasil Rosella

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    The document contains results from experiments on drying rosella samples. [1] Tables 1-3 show the weight, color, aroma and moisture content of samples before and after being dried in an oven lab, oven blower or microwave at different temperatures and times. [2] Calculations are shown for the initial and final moisture content based on dry basis as well as the yield of each drying method. [3] The oven lab, oven blower and microwaves achieved yields ranging from 11.37% to 24.32% after drying the samples.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    9 views4 pages

    Bab Iv Hasil Percobaan: Rosella

    Uploaded by

    Rini Nurul fauziyah
    The document contains results from experiments on drying rosella samples. [1] Tables 1-3 show the weight, color, aroma and moisture content of samples before and after being dried in an oven lab, oven blower or microwave at different temperatures and times. [2] Calculations are shown for the initial and final moisture content based on dry basis as well as the yield of each drying method. [3] The oven lab, oven blower and microwaves achieved yields ranging from 11.37% to 24.32% after drying the samples.

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    of 4

    BAB IV

    HASIL PERCOBAAN

    4.1 Tabel
    Tabel 1. Hasil Pengamatan Sampel Segar Sebelum dan Sesudah
    Dikeringkan

    Jenis Berat
    Perlakuan Suhu Waktu Warna Aroma
    Pengeringan (gram)
    Rosella
    Oven Lab. Sebelum 60° 8 Jam 98,34 Terang
    segar
    Pasca
    Sesudah 59,1° 8 Jam 23,92 Gelap Gosong
    Rosella
    Sebelum 60° 8 Jam 100 Terang
    segar
    Oven Blower
    Lebih
    Sesudah 59,5° 8 Jam 11,37 Lebih Kuat
    Gelap
    Rosella
    Sebelum 50% 12 Mnt 19,99 Terang
    segar
    Sesudah 50% 12 Mnt 4,24 Lebih Tua Lebih Kuat
    Microwave
    Rosella
    Sebelum 50% 12 Mnt 19,99 Terang
    Segar
    Sesudah 50% 12 Mnt 3,29 Gelap Lebih Pekat

    Tabel 2. Kadar Air Basis Kering Awal Rosella

    Massa Ma + Massa Ma + Massa


    Kadar Air Basis
    Cawan Ma Bahan Awal, Bahan Akhir, Mc
    Kering, Db (%)
    (gr) Mb (gr) (gr)
    2,98 4,98 3,23 700
    2,97 4,97 3,2 769,565
    3,03 5,03 3,25 809,09
    Tabel 3. Kadar Air Basis Kering Akhir Rosella

    Massa Ma + Massa Ma + Massa Kadar Air


    Jenis
    Cawan Bahan Awal, Bahan Akhir, Basis Kering,
    Pengeringan
    Ma (gr) Mb (gr) Mc (gr) Db (%)
    Oven Blower
    5,08 7,08 6,94 7,5268
    (a)
    Oven Blower
    5,05 7,05 6,96 4,7120
    (a)
    Oven Blower
    5,01 7,01 6,90 5,8201
    (a)
    Microwave 1
    3 5 4,32 51,51
    (a)
    Microwave 2
    2,96 4,96 4,44 35,135
    (a)

    4.2 Perhitungan
    4.2.1 Perhitungan Kadar Air Awal
    M −M
    a. Kadar Air (DB) = Mb− M c x 100%
    c a

    4,98−3,23
    = 3,23−2,98 x 100%

    = 700 %
    M −M
    b. Kadar Air (DB) = Mb− M c x 100%
    c a

    4,97−3,2
    = 3,2−2,97 x 100%

    = 769,565 %
    M −M
    c. Kadar Air (DB) = Mb− M c x 100%
    c a

    5,03−3,25
    = 3,25−3,03 x 100%

    = 809,09 %
    4.2.2 Perhitungan Kadar Air Akhir
    M −M
    a. Kadar Air (DB) Oven Blower (a) = Mb− M c x 100%
    c a

    7,08−6,94
    = 6,94−5,08 x 100%

    = 7,5268 %
    M −M
    b. Kadar Air (DB) Oven Blower (b) = Mb− M c x 100%
    c a

    7,05−6,96
    = 6,96−5,05 x 100%

    = 4,7120 %
    Mb − Mc
    c. Kadar Air (DB) Oven Blower (c) = x 100%
    Mc − Ma
    7,01−6,9
    = 6,9−5,01 x 100%

    = 5,8201 %
    M −M
    d. Kadar Air (DB) Microwave 1 (a) = Mb− M c x 100%
    c a

    5 −4,32
    = x 100%
    4,32−3

    = 51,51 %
    M −M
    e. Kadar Air (DB) Microwave 2 (a) = Mb− M c x 100%
    c a

    4,96−4,44
    = 4,44−2,96 x 100%

    = 35,135 %
    4.2.3 Perhitungan Rendemen
    Massa Sampel Kering
    a. Rendemen Oven Lab. Pasca = x 100%
    Massa Sampel Segar
    23,92
    = 98,34 x 100%

    = 24,32377 %
    Massa Sampel Kering
    b. Rendemen Oven Blower = x 100%
    Massa Sampel Segar
    11,37
    = x 100%
    100

    = 11,37 %
    Massa Sampel Kering
    c. Rendemen Microwave 1 = x 100%
    Massa Sampel Segar
    4,24
    = 19,99 x 100%

    = 21,2106 %
    Massa Sampel Kering
    d. Rendemen Microwave 2 = x 100%
    Massa Sampel Segar
    3,29
    = 19,99 x 100%

    = 16,4582 %

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