Model matematika pengeringan daun bunga kecombrang (etlingera elatior jack) pada pengering rotary skala laboratorium

Melvin Emil Simanjuntak, Paini Sri Widyawati


Ginger torch (Etlingera elatior Jack) is an herbaceous plant that is used as a flavoring, deodorizing, anti-oxidant, and antimicrobial. The fresh ginger torch has a high moisture content so that it can’t be stored for a long time because it will rot quickly. Drying is needed to preserve the ginger torch so that it can last longer. The research was aimed to determine the mathematical model, effective moisture diffusion, and activation energy for drying the leaves of Etlingera elatior Jack on a rotary dryer. The method used in this research was an experiment with three times repeated then followed by data analysis with curve expert 2.3.0 and MS-excel software. This research was performed by using a rotary dryer at temperatures of 60 oC, 70 oC, 80 oC, and 90 oC. The ginger torch was chopped about 1 cm, with a mass of 400 grams for each sample. Measurement of moisture content was carried out every 20 minutes. The results showed that the most suitable drying model was the Rational model with the general form of


mathematics model, Ginger torch, rotary dryer


Akpinar, E. K., 2010. Drying of mint leaves in a solar dryer and under open sun: modelling, performance analyses. Energy Convers. Manag. 51, 2407–2418. 1016/j.enconman.2010.05.005.

Arruda, E. B., Facanha, J. M. F., Pires, L. N., Assis, A. J. A. S., Barrozo, M.A.S. 2009. Conventional and modified rotary dryer: Comparison of performance in fertilizer drying. Chemical Engineering and Processing 48, 1414–1418. https:// doi 10.1016/j.cep.2009.07.007

Chayjan, R. A., 2012. Modeling Some Drying Characteristics of High Moisture Potato Slices in Fixed, Semi Fluidized and Fluidized Bed Conditions. Journal of Agricultural Science and Technology, 14, 1229-1241.

Cinkir, N. I. & Sufer., O. 2020. Microwave drying of Turkish red meat (watermelon) radish (Raphanus Sativus l.): effect of osmotic dehydration, pre-treatment and slice thickness. Heat and Mass Transfer,

Diamante, L.M., Munro, P.A., 1991. Mathematical modeling of hot air drying of sweet potato slices. International Journal of Food Science and Technology 26, 99.

Dincer, I., Midilli, A., Kucuk, H. 2014. Progress in Exergy, Energy, and the Environment. Chapter 63. Htpps://doi:10.1007/978-3-319-04681-5

Ertekin, C., Yaldiz, O., 2004. Drying of Eggplant and Selection of a Suitable Thin Layer Drying Model. Journal of Food Engineering, 63(3), 349-359. doi: j.jfoodeng.2003.08.007

Gunhan, T., Demir, V., Hancioglu, E., Hepbasli, A., 2005. Mathematical modelling of drying of bay leaves. Energy Convers. Manag. 46, 1667–1679. 1016/j.enconman.2004.10.001.

Hidayat, S. S., Hutapea, J. R., 1991. Inventory of Indonesian Medicinal Plants. Issue I, esearch and Development Agency Ministry of Health of the Republic of Indonesia, (In Bahasa).

Ikrang, E.G., 2014. Development of a Model for Thin Layer Solar Drying of Salted Fish Fillets. PhD Thesis. Department of Agricultural and Bioresources Engineering, University of Nigeria, Nsukka.

Inyang, U. E. Oboh, Etuk, B. R., 2018. Kinetics Models for Drying Technique-Food Material, Advances in Chmeical Engineering and Science, 8, 27-48.htpps://doi: 10.4236/aces.2018.8200

Kabiru, A.A., Joshua, A.A., Raji, A.O., 2013. Effect of Slice Thickness and Temperature on the Drying Kinetics of Mango (Mangifera Indica). IJRRAS, 15, 41-50.

Khazaei, J., Daneshmandi, S., 2007. Modeling of thin-layer drying kinetics of sesame seeds: mathematical and neural networks modeling. Sci. York, 335–348.

Kingsly, A.R.P., Singh, D.B., 2007. Drying Kinetics of Pomegranate Arils. Journal of Food Engineering, 79, 741-744. https://doi:10.1016/j.jfoodeng.2006.02.033

Madhava, N, M., Vedashree, M., Satapathy, P., Khanum, H., Ramsamy, R., Hebbar, H. U., 2016. Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens. Food Chem. 192, 849–856. 2015.07.076.

Midilli, A., Kucuk, H., 2003. Mathematical modeling of thin layer drying of pistachio by using solar energy. Energy Convers. Manag. 44, 1111–1122. 1016/S0196-8904(02)00099-7.

Naufalin, R., Jenie, B. S. L, Kusnandar, F., and Rukmini. H. S., 2011. Potential Antioxidants from Kecombrang (Nicolaia speciosa Horan) Plant Extraction during Storage. National Seminar on Building Competitiveness of Food Products Based on Local Raw Materials. Surakarta 8 June 2011.

Naufalin, R., Wicaksono, R., Arsil, P., 2019. Aplikasi cabinet dryer (pengering kabinet) untuk meningkatkan produksi bahan baku pengawet alami buah kecombrang (Etlingera elatior), Dinamik Jurnal, 1(3), 22-27.

Noweg, T, Abdullah, A.R., Nidang, D., 2013. Forest plants as vegetables for communities bordering the Crocker Range National Park. ASEAN Rev Biodiv Environ Conser. JaneMar 2003: 1–18.

Özbek, B., Dadali, G., 2007. Thin-layer drying characteristics and modelling of mint leaves undergoing microwave treatment. J. Food Eng. 83, 541–549. https://doi: 1016/j.jfoodeng. 04.004.

Garavand, T. A., Meda, V., 2018. Drying kinetics and modeling of savory leaves under different drying conditions. International Food Research Journal, 25(4),1357-1364.

Zhao, P. Liu, C., Qu, W., He, Z., Gao, J., Jia, L., Ji, S., Ruan, R. 2019. Effect of Temperature and Microwave Power Levels on Microwave Drying Kinetics of Zhaotong Lignite, Processes 2019, 7, 74; https://doi:10.3390/pr7020074

Zogzas, N. P., Maroulis, Z. B., Marinos-Kouris, D., 1996. Moisture Diffusivity Data Compilation in Foodstuffs. Drying Technology, 14(10), 2225–2253. https://doi:10.1080/07373939608917205 .




  • There are currently no refbacks.

Copyright (c) 2022 Paini Sri Widyawati

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.