MINGGU 06.

PENGOLAHAN SECARA
FISIS (DEHIDRASI & PENGERINGAN)
The main advantages of dehydration or sun drying
over other methods of preservation include :
• Light weight-between 60% and more than 90%
of most foods is water, and most of this is
removed by dehydration.
• Compactness-most dehydration product occupy
less space than original, frozen or canned
material, especially if compressed into blocks.
• Ambient storage-no refrigeration is required, but
there are limitations on the maximum storage
temperature for adequate storage life.
Surini Siswarjono 1
• convenience
• The main disadvantages of dehydration or
sundrying, some of which can be overcome with
newer techniques and pre-dehydration
treatments, include:
 Heat sensitivity, as all food products are heat
sensitive to some degree and can develop burnt
flavours under badly controlled drying conditions.
 Loss of volatile flavours.
 Structural changes, as the result of shrinkage during
water removal.
Surini Siswarjono 2
• Case hardening, which reduces rates and
gives poor quality product.
• Browning as the result of non-enzymics
reactions involving concentrated reactants,
and oxidation of lipid components.
• Microbial deterioration if drying rates are
initially slow, or if final moisture contents
are too high.
Surini Siswarjono 3
 The main factors which affect the
rate of drying of a foodstuff are :
• The physical and chemical properties of the
product (shape, size, composition, moisture
content).
• The geometrical arrangement of the product in
relation to the heat transfer surface or medium.
• The physical properties of the drying invironment
(air temperature, humidity, velocity)
• The characteristics of the drying equipment
(heat transfer efficiency).
Surini Siswarjono 4
 aw and Microbial Stability

• aw, and not water content, determines the

lower limit of available water for microbial
growth.
• Most bacteria do not grow below aw 0,91.
• Most moulds cease to grow below aw
0,70.
• Fungi have been shown to grow in the
range 0,70-0,75.
Surini Siswarjono 5
• Environmental factors affect the level of water
activity required for microbial growth.
• The general principle which often applies is that
the less favourable the other environmental
factors (nutritional adequacy, pH, oxygen
pressure, temperature) the higher becomes the
minimum water activity at which microorganisms
can grow.

Surini Siswarjono 6
 Methods of drying and dehydration

A. Sun drying and solar drying

B. Methods of dehydration
• Some of methods of dehydration suitable
for solid foods are :
– cabinet or tray drying
– continuous belt drying
– bin drying
– fluidized bed drying
– freeze drying
Surini Siswarjono 7
 Methods of dehydration suitable for liquid,
pulpy or pureed foods includes :

• drum drying,
• spray drying,
• foam mat drying,
• tray drying,
• freeze drying.

Surini Siswarjono 8
 Contoh: Proses pengolahan Tepung Gaplek

UBI KAYU

KUPAS KULIT LIMBAH KULIT

ALAT
PENGERING PENGERINGAN
(PANAS)
GAPLEK

MESIN GILING PENGGILINGAN

(LISTRIK)

TEPUNG
Surini Siswarjono 9
 INDUSTRI KOPI BUBUK

KOPI BERAS
ROASTER
(LISTRIK/PANAS PENYANGKRAIAN

MESIN GILING
PENGGILINGAN (LISTRIK)

PENGAYAKAN

KOPI BUBUK

SEALER
PENGEMASAN (LISTRIK)

Surini Siswarjono 10