Kajian kesan suhu terhadap proses pengeringan halwa terung asam dengan menggunakan ketuhar perolakan

Ab Tahir, Aliff and Nik Wan Zainun, Wan Hairilamei and Sukindar, Nor Aiman (2018) Kajian kesan suhu terhadap proses pengeringan halwa terung asam dengan menggunakan ketuhar perolakan. In: 3rd National Research and Innovation Conference (NRICon2018), 19th September 2018, Kuching, Sarawak.

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Abstract

“Terung Asam” is a very popular fruit-shaped vegetable in Sarawak. “Terung Asam” or “Terung Dayak” also known as “Terung Iban” is a kind of vegetable from the Solanaceae family. The scientific name for “Terung Asam” is Solanum Lasiocarpum Dunal. These vegetables have several nutrients including proteins, vitamin c and iron. “Terung Asam” has received a Geographical Indications (GI) certificate under the Sarawak government through the Malaysian Intellectual Property Corporation (MyIPO). Currently, limited studies are conducted on “Terung Asam”. Therefore, a study is carried out using self-developed convection oven to investigate the effect of temperature on drying process of “Terung Asam” halva. Three temperature levels are used which are 55˚C, 65˚C and 75˚C. The drying process is done so that the moisture content is at 14-17%. The results showed that the moisture content of the samples was 84%. For the next sample, there was a strong correlation between the drying rate and the drying temperature at 55˚C, 65˚C and 75˚C.

Item Type:	Conference or Workshop Item (Plenary Papers)
Additional Information:	9156/78304
Uncontrolled Keywords:	Halva, terung asam, temperature effect, drying rate, convection oven
Subjects:	T Technology > T Technology (General) > T175 Industrial research. Research and development
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Engineering Kulliyyah of Engineering > Department of Manufacturing and Materials Engineering
Depositing User:	Dr NOR AIMAN SUKINDAR
Date Deposited:	09 Mar 2020 09:35
Last Modified:	09 Mar 2020 09:35
URI:	http://irep.iium.edu.my/id/eprint/78304

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