Pengaruh Pengeringan Konvensional terhadap Karakteristik Fisik Indigo Bubuk

Vivin Atika, Isnaini Isnaini

Abstract


Indigo is one of the most preferred natural dyes of batik and traded in the form of paste. Indigo paste tend to have short storage time and difficult to be packed. Effort to fix the weakness is to transform paste into powder by drying. Drying method that has been done by the craftment is traditionally using oven, dry fry or naturally open air. The effectivity of the three method need to be learned. Research has been conducted to determine the effect of drying on the physical characteristics of indigo powder. Three conventional drying methods were tested to dry indigo paste namely oven drying (A), dry frying (B), and natural drying (C). The results of the drying sample are then tested for the visual color, color difference (L*a*b*) also water and ash content. From the results of the study obtained the color of indigo powder between dark blue to black with value of L*a*b* for oven drying sample = 15.41; -3.68; 1.73; dry fry sample = 11.91; -1.15; -3.48 and natural dry sample = 17.99; -3.99; -4.99. Water content of oven drying sample = 4.90%, dry fry sample = 5.74% and natural dry sample = 5.84%. The ash content of oven drying sample = 72.71%, dry fry sample = 68.72% and natural dry sample = 70.48%. The conclusion obtained from this study is that conventional drying methods have diverse influence on physical characteristics of indigo powder such as color, water and ash content. The best method to obtain good character of indigo powder is natural drying.


Keywords


oven, dry fry, natural, drying, powder, Indigofera tinctoria

Full Text:

PDF (Indonesian)

References


Ando, Y., Hagiwara, S., Nabetani, H., Sotome, I., Okunishi, T., Okadome, H., Orikasa, T., Tagawa, A. Effects of prefreezing on the drying characteristics, structural formation and mechanical properties of microwave-vacuum dried apple. Journal of Food Engineering 2018. 10.1016/j.jfoodeng.2018.09.026.

Cahyono, B., Huda, M.D.K., dan Limantara, L. Pengaruh proses pengeringan rimpang temulawak (Curcuma xanthorriza roxb) terhadap kandungan dan komposisi Kkurkuminoid. Reaktor 2011; 13(3): 165-171.

Comlekcioglu, N., Efe, L., & Karaman, S. Extraction of indigo from some isatis species and dyeing standardization using low-technology methods. Brazillian Archive of Biology and Technology, 2015, Vol 58(1), 96–102. http://doi.org/http://dx.doi.org/10.1590/S1516-8913201502658

Herman, Rusli, R., Ilimu, E., Hamid, R., Haeruddin. Analisis kadar mineral dalam abu buah nipa (Nypa Fruticans) kaliwanggu Teluk Kendari Sulawesi Tenggara. Journal of Tropical Pharmacy Chemical. 2011. Vol 1(2). DOI: 10.25026/jtpc.v1i2.17.

Jindal, V. K., Siebenmorgen, T. J. Effects of oven drying temperature and drying time on rough rice moisture content Determination. Transaction of the American Society of Agricultural Engineers. 1987. Vol 30(4): 1185 – 1192.

Lestari, K., & Sulaeman. Pengkajian zat warna alam untuk batik sebagai alternatif pewarna. Dinamika Kerajinan Dan Batik 1998; Vol 17: 33–42.

Li, H., Xie, L., Ma, Y., Zhang, M., Zhao, Y., Zhao, X. Effects of drying methods on drying characteristics, physicochemical properties and antioxidant capacity of okra. LWT - Food Science and Technology 2018. https://doi.org/10.1016/j.lwt.2018.11.076.

Masduqi, A.F., Izzati, M., dan Prihastanti, E. Efek metode pengeringan terhadap kandungan bahan kimia dalam rumput laut sargassumpolycystum. Buletin Anatomi dan Fisiologi 2014; 22(1):1-9.

Muzzazinah, Kristiandi, Nurmiyati. Peningkatan kualitas pewarna indigo melalui inovasi teknologi tepat guna pada UKM Tom Batik. Prosiding PKM-CSR 2018; Vol. 1.

Perry, R., & Green, D. Perry’s chemical engineers’ handbook. 8th Edition, McGraw Hill Education. 2008.

Syaiful, Muhamad. Perpindahan massa, momentum dan energi secara simultan pada sistem pengering. Sekolah Pascasarjana, Institut Pertanian Bogor, tesis, 2007.

Tamaheang, T., Makapedua, D.M. dan Berhimpon, S. Kualitas rumput laut merah (Kappaphycus alvarezii) dengan metode pengeringan sinar matahari dan cabinet dryer, serta rendemen Semi-Refined Carrageenan (SRC). Jurnal Media Teknologi Hasil Perikanan 2017; 5(2):152-157.

Treybal, R. E. Mass transfer operations. McGraw Hill. 1987.

Utomo, A.D., Rahayu, W.S., Dhiani, B.A. Pengaruh beberapa metode pengeringan terhadap kadar flavonoid total herba sambiloto (Andrographis paniculata). Pharmacy 2009; 6(1): 1693-3591.

Yuniarti, D.W., Sulistiyati, T.D. dan Suprayitno, E. Pengaruh suhu pengeringan vakum terhadap kualitas serbuk albumin ikan gabus (Ophiocephalus striatus). THPi Student Journal 2013; 1(1):1-9.


Refbacks

  • There are currently no refbacks.