NURMAWATI, Titik and Hadiyanto, Hadiyanto and Cahyadi, Cahyadi (2023) PENGEMBANGAN PROSES PENGERINGAN HASIL PANEN (JAMUR TIRAM) MENGGUNAKAN LAMPU INFRARED. Masters thesis, UNIVERSITAS DIPONEGORO.

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Abstract

Energi pada proses pengeringan merupakan permasalahan utama di industri pengolahan bahan pangan dan penanganan produk hasil pertanian. Jamur tiram adalah komoditi hasil pertanian yang cepat rusak dan mempunyai masa simpan yang pendek. Salah satu cara untuk memperpanjang masa simpan jamur dengan metode pengeringan. Banyak metode pengeringan yang dapat digunakan untuk 2 memperpanjang masa simpan dari jamur tiram. Salah satunya yaitu metode pengeringan menggunakan lampu infrared. Diharapkan dengan metode ini proses berjalan lebih cepat serta hemat energi. Pada penelitian ini bertujuan untuk mengetahui performa pengeringan jamur tiram menggunakan lampu infra red dan analisa konsumsi energinya. Metode yang digunakan ialah mengeringkan jamur tiram segar dalam pengering yang berbasis lampu infrared secara batch. Pada proses pengeringan dilakukan dengan variasi level daya (432 W, 504 W dan 624 W), variasi udara pengering ( 1,2 m/s dan 1,5 m/s) dan variasi berat jamur tiram yang dikeringkan (500 g, 750 g) ke dalam pengering berbasis infrared. Parameter yang diamati meliputi perubahan kadar air, specific energy consumption/SEC (kWh/kg H2O) dan efisiensi energi pengeringan (%). Hasil penelitian didapatkan efisiensi energi pengeringan berkisar antara 40.01% – 53.95 % dan SEC berkisar antara 2.81 kWh/kg air – 3.58 kWh/kg air. Variasi level daya 602 watt, kecepatan udara pengering 1.5 m/s dan berat jamur 750 g didapatkan nilai efisiensi paling tinggi yaitu 53.95%, SEC paling rendah yaitu 2.81 kWh/air. Sedangkan variasi level daya 624 Watt, kecepatan udara 1.5 m/s dan berat jamur 500 g menghasilkan proses pengeringan paling cepat, untuk menurunkan 7.1% dibutuhkan waktu 130 menit.
Kata kunci: lampu infrared, pengeringan, energi, specific energy consumption, jamur tiram.

Drying energy is a major concern in the food processing and agricultural product handling industry. Oyster mushrooms are an agricultural commodity that deteriorates quickly and has a short shelf life. One way to extend the shelf life of oyster mushrooms is through drying methods. There are many drying methods that can be used to extend the shelf life of oyster mushrooms, one of which is the use of infrared lamps. It is expected that this method will make the drying process faster and more energy-efficient. This study aims to determine the performance of oyster mushroom drying using infrared lamps and analyze its energy consumption. The method used is the batch drying of fresh oyster mushrooms in an infrared lamp- based dryer. The drying process is carried out with variations in power levels (432 W, 504 W, and 624 W), drying air velocity (1.2 m/s and 1.5 m/s), and the weight of the oyster mushrooms being dried (500 gs and 750 gs) in the infrared-based dryer. The parameters observed include changes in moisture content, specific energy consumption/SEC (kWh/kg H2O), and drying energy efficiency (%). The research results show that the drying energy efficiency ranges from 40.01% to 53.95%, and SEC ranges from 2.81 kWh/kg of water to 3.58 kWh/kg of water. The variation with a power level of 602 watts, a drying air velocity of 1.5 m/s, and a mushroom weight of 750 gs yielded the highest efficiency at 53.95% and the lowest SEC at 2.81 kWh/kg of water. Meanwhile, the variation with a power level of 624 watts, a drying air velocity of 1.5 m/s, and a mushroom weight of 500 gs resulted in the fastest drying process, taking 130 minutes to reduce moisture content by 7.1 %
Keywords: Infrared lamp, drying, energy, spesific energy consumption, oyster mushroom

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