| Issue |
E3S Web Conf.
Volume 432, 2023
The 2nd International Conference on Bioenergy and Environmentally Sustainable Agriculture Technology (ICoN BEAT 2021)
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|
|---|---|---|
| Article Number | 00029 | |
| Number of page(s) | 6 | |
| DOI | https://doi.org/10.1051/e3sconf/202343200029 | |
| Published online | 05 October 2023 | |
Effect of Various Drying Temperatures on Characteristics of Mustard Green Flour and Leaves During Drying
1 Department of Food Technology, University of Muhammadiyah Sidoarjo, Jl. Mojopahit 666 B, Sidoarjo 61215, East Java, Indonesia
2 Department of Natural Science Education, University of Muhammadiyah Sidoarjo, Sidoarjo 61215, East Java, Indonesia
3 Departnent of Chemical Engineering, Faculty of Engineering, Diponegoro University, Jl. Prof. Soedarto No. 13, Tembalang, Semarang 50275, Central Java, Indonesia
4 The Mineral and Energy Economy, Research Institute of the Polish Academy of Sciences, Wybickiego 7, 31-261 Kraków, Poland
5 Graduate School of Renewable Energy, Darma Persada University, Jl. Taman Malaka Selatan No. 22, Special Region of Jakarta 13450, Indonesia
6 Center of Renewable Energy Studies, Darma Persada University, Jakarta, Indonesia
* Corresponding author: idasaidi@yahoo.com
Vegetables can be extended their shelf life by processing them into vegetable flour. Flour processing technology is inseparable from the drying process which means removing water from a material until it reaches a certain moisture content. This study aims to determine the effect of various temperatures at various stages of drying on the characteristics of the material to become mustard green flour. Drying it using a cabinet dryer at temperatures of 45 oC, 55 oC, and 65 oC. Observations were made at 0 h of drying (analysis of raw materials), 2 h, 4 h, and after turning into mustard green flour. The results showed that the drying temperature had an effect on the changes in the characteristics of the material during the drying process until it turned into mustard green flour. During the drying process, there was a decrease in moisture content, ash content, total chlorophyll, and physical color of the mustard green flour. Drying temperature has an effect on decreasing moisture content, ash content, total chlorophyll and physical color of mustard green flour, while drying time affects total chlorophyll and physical color of mustard green flour.
Key words: Brassica juncea (L.) Czern / functional food / minimize dryer damage / vegetable mustard / vegetable flour
© The Authors, published by EDP Sciences, 2023
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