ANALISIS PENGERINGAN LAPISAN TIPIS BIJI KAKAO DENGAN EXPERIMENTAL DRYER

Abstract

Research aimed to analyze the thin layer drying of Cocoa beans using experimental dryer. Method used Experimental Method, data showed in table and graphs, and analyzed in descriptively. Material has dried by using Experimental Dryer in the temperature of 60˚C. Results showed: 1)Distribution of temperature and humidity for drying process in Experimental Dryer in temperature treatment of 60˚C, i.e. plenum temperature ranged in 57 - 62˚C, dry room temperature ranged in 47 - 52˚C, and environment temperature ranged in 25 - 30˚C; whereas relative humidity in temperature treatment of 60˚C has low humidity, i.e. dry room ranged in 28 - 57% and the environment in 30 - 40%; 2)Water content decreased of cacao beans with its beginning 57.02% on Experimental Dryer in temperature treatment of 60˚C, i.e.  all dried samples achieved the standard of water content of SNI 01-2323-2008 (KA(bb)) Standard; 3)Drying rate of cacao beans in treatment 60˚C of Experimental dryer showed distinctive characteristics of agricultural products, namely falling rate period. At the beginning stage, the drying rate tended in high, i.e. on first hour its rate was 10.97% then the rate started to decrease gradually until the tenth hour to twelfth hour was 0.78%; and 4) Time required in drying processof cacao beans with experimental dryer in temperature of 60˚C was 11 to 12 hours, until it reaches the water content of 7.5% bb.

Keywords: Drying, cocoa beans, experimental dryer