PENENTUAN SIFAT TERMAL CABAI PUYANG (Piper retrofractum Vahl.) KERING PADA TIGA TAHAP KEMATANGAN

La Choviya Hawa; Addieny Sugesti; Yusuf Wibisono; Siti Asmaniyah Mardiyani

doi:10.21107/agrointek.v16i1.8996

PENENTUAN SIFAT TERMAL CABAI PUYANG (Piper retrofractum Vahl.) KERING PADA TIGA TAHAP KEMATANGAN

La Choviya Hawa, Addieny Sugesti, Yusuf Wibisono, Siti Asmaniyah Mardiyani

Abstract

Dried cabya (Piper retrofractum Vahl.) is commonly used in making various types of herbs, spices, and cosmetic raw materials that require heating processes so that they require information on the value of thermal conductivity (k), thermal diffusivity (α), and specific heat (Cp). The thermal properties of dried cabya are affected by different phytochemical compositions at each maturity stage of the fruit. This study aims to determine and analyze the thermal properties and phytochemical content of dried cabya in three stages of green, orange and red maturity. Measurement of thermal diffusivity in this study uses the principle of onedimensional unsteady-state conduction heat flow using a vertical thermal diffusivity test. The value of thermal conductivity is determined indirectly by a calculation method based on the value of thermal diffusivity, specific heat, and density of the material. The thermal conductivity values of green, orange, and red paste cabya are 0.241 ± 0.016, 0.298 ± 0.005, and 0.344 ± 0.025 W/m°C. Reducing sugar levels in dried green, orange, and red cabya are 2.32 ± 0.16, 4.07 ± 0.13, and 6.44 ± 0.13 %, piperine levels are 2.42 ± 0.01, 1.97 ± 0.06, and 1.54 ± 0.05 %, and antioxidant levels are 87.15, 75.26, and 63.38 mg/mL. Based on the results of the study, red dried cabya have higher values of α, Cp, and k compared to orange and green because they contain higher levels of water and reducing sugars. However, red dried cabya have piperin and antioxidant levels which are getting lower

Keywords

Cabya; Thermal Conductivity; Thermal Diffusivity; Specific Heat; Phytochemical Properties

Full Text:

PDF (Bahasa Indonesia)

References

Aghbashlo, M., Kianmehr, M. H., and Hassan-Beygi, S. R. 2008. Specific Heat and Thermal Conductivity of Berberis Fruit (Berberis vulgaris). American Journal of Agricultural and Biological Sciences 3(1): 330 – 336.

Al-kayyis, H. dan Susanti, H. 2016. Perbandingan Metode Somogyi-Nelson dan Anthrone-Sulfat Pada Penetapan Kadar Gula Pereduksi dalam Umbi Cilembu (Ipomea batatas L.). Jurnal Farmasi Sains dan Komunitas 13(2): 81 – 89.

Amanto, B. S., Siswanti, dan Atmaja, A. 2015. Kinetika Pengeringan Temu Giring (Curcuma heyneana Valeton & van Zijp) Menggunakan Cabinet Dryer dengan Perlakuan Pendahuluan Blanching. Jurnal Teknologi Hasil Pertanian 8(2): 107 – 114.

Argo, B. D., Komar, N., and Damayanti, R. 2000. Determination of Thermal Conductivity of Ambon Banana (Musa paradisiaca L.) in One Dimensional Heat Transfer Mechanism. Jurnal of Agricultural Technology 01(03): 9 – 16.

Beverloo, W. A. and Leniger H. A. 1975. Food Processing Engineering. Dordrecht Reidel Publishing Company. Dordrecht. Holland.

Bon, J., Vaquiro, H., Benedito, J., and Romero, J. 2009. Thermophysical Properties of Mango Pulp (Mangifera indica L. cv Tommy Atkins). Journal of Food Engineering 97(2010): 563 – 568.

Caridad, V., Zarate, J. M. O., Khayet, M., and Legido, J. L. 2014. Thermal Conductivity and Density of Clay Pastes at Various Water Contents for Pelotherapy Use. Applied Clay Science 93(94): 23 – 27.

Crank, J. 1975. The Mathematic of Diffusion 2nd Edition. Clarendon Press Oxford. London. p. 137 – 146.

Ekpunobi, U. E., Ukatu, S. C., Ngene, B. O., Onyema, C. T., and Ofora, P. U. 2014. Investigation of The Thermal Properties of Selected Fruits and Vegetables. American Journal of Science and Technology 1(5): 293 – 297.

Hawa, L. C., Ali, S. B., Fujii, S., Yoshimoto, N., and Yamamoto, S. 2014. Drying Rates and Desorption Isotherms of Lemon Juice. Japan Journal of Food Engineering 15(2): 105 – 108.

Hawa, L. C., Dewi, S. R., dan Hardiani, G. 2018. Isotermal Sorpsi Air dan Karakterisasi Pengeringan Cabai Puyang (Piper retrofractrum Vahl). Prosiding Seminar Nasional PERTETA, Institut Pertanian STIPER, Yogyakarta, pp. 82 – 89.

Hawa, L. C., Ubaidillah, U. and Wibisono, Y. 2019. Proper Model of Thin Layer Drying Curve for Taro (Colocasia esculenta L. Schott) Chips. International Food Research Journal 26(1): 209 – 216.

Heldman, D. R., and Singh, R. P. 1981. Food Process Engineering. AVI book Publisher Co. USA.

Henderson, S. M. and Perry, R. L. 1976. Agricultural Process Engineering. John Wiley and Sons, Inc. New York.

Ismawati, N., Nurwantoro, dan Pramono, Y. B. 2016. Nilai pH, Total Padatan Terlarut, dan Sifat Sensoris Yoghurt dengan Penambahan Ekstrak Bit (Beta vulgaris L.). Jurnal Aplikasi Teknologi Pangan 5(3): 89 – 93.

Jadid, N., Arraniry, B. A., Hidayati, D., Purwani, K.I., Wikanta, W., Hartanti, S.R., and Rachman, R. Y. 2018. Proximate Composition, Nutritional Values and Phytochemical Screening of Piper retrofractum Vahl. Fruits. Asian Pacific Journal of Tropical Biomedicine 8(1): 37 – 43.

John, I., Olugbenga, O. S., and Kayode, Q. 2014. Determination of Thermal Conductivity and Thermal Diffusivity of Three Varieties of Melon. Journal of Emerging Trends in Engineering and Applied Sciences (JETEAS) 5(2): 123 – 128.

Karneta, R., Rejo, A., Priyanto, G., dan Pambayun, R. 2015. Penentuan Difusivitas Panas Pempek Lenjer Selama Perebusan Menggunakan Metode Numerik. AGRITECH Journal 35(1): 18 – 26.

Katrin dan Bendra, A. 2015. Aktivitas Antioksidan Ekstrak, Fraksi dan Golongan Senyawa Kimia Daun Premna oblongata Miq. Pharm Sci Res Journal 2(1): 21 – 31.

Lozano, J. E. 2006. Thermal Properties of Food. Journal of Food Engineering Vol. 1.

Magerramov, M. A., Abdulagatov, A. I., Abdulagatov, I. M., and Azizov, N. D. 2006. Thermal Conductivity of Peach, Raspberry, Cherry and Plum Juices as a Function of Temperature and Concentration. Journal of Food Process Engineering 29 (2006): 304 – 326.

Mardiyani, S. A., Sumarlan, S. H., Argo, B. D., and Laksono, A. S. 2018. Determination of Physical and Thermophysical Characteristics of Red Peppers (Capsicum annum) Using Unsteadystate Method. AIP Conference Proceedings, Brawijaya University, Malang, pp. 1 – 8.

Mohsenin, N. N. 1980. Thermal Properties of Foods and Agricultural Materials. Gordon and Breach, Science Publisher, Inc. New York.

Roustapour, O. R. and Gazor, H. R. 2013. Influence of Temperature and Total Soluble Solids on Thermophysical Properties of Pomegranate Juice. Agriculturae Conspectus Scientificus 78(4): 337 – 342.

Rusli, R., Jamaluddin, dan Yanto, S. 2018. Konduktivitas Panas dan Koefisien Pindah Panas Pada Proses Pengeringan Gabah dengan Menggunakan Cabinet Dryer. Jurnal Pendidikan Teknologi Pertanian 4 (2018): 126 – 135.

Shintawati, Rina, O., dan Zulkarnain, I. 2018. Validasi Metode Analisis Piperin Dalam Lada Hitam Secara Spektrofotometri. Majalah Teknologi Agro Industri (Tegi) 10(2): 53 – 58.

Singhal, D. K., Singh, U. and Singh, A. K. 2008. Effective Thermal Diffusivity of Perishable Produce as a Function of Temperature by Transient Method. Indian Journal of Pure & Applied Physics 46 : 862 – 865.

Sweat, V. E. 1986. “Thermal Properties of Foods” In: Engineering Properties of Foods edited by M.A. Rao and S.S.H Rizvi. Marcel Dekker. New York. p. 49.

Takahashi, M., Hirose, N., Ohno, S., Arakaki, M., dan Wada, K. 2018. Flavor Characteristics and Antioxidant Capacities of Hihatsumodoki (Piper retrofractum Vahl) Fresh Fruit at Three Edible Maturity Stages. Journal Food Science Technology 55(4):1295–1305.

Yuliantari, N. W. A., Widartadan, I. W. R., dan Permana, I. D. G. M. 2017. Pengaruh Suhu dan Waktu Ekstraksi Terhadap Kandungan Flavonoid dan Aktivitas Antioksidan Daun Sirsak (Annona muricata L.) Menggunakan Ultrasonik. Scientific Journal of Food Technology 4(1): 35 – 42.

Yuliatmoko, W. dan Febria, W. 2018. Pembuatan Minuman Fungsional dari Buah Cabe Jawa (Piper retrofractum. Vahl). Seminar Nasional Inovasi Pangan Lokal untuk Mendukung Ketahanan Pangan, Universitas Mercu Buana, Yogyakarta, pp. 223 – 227.