Septiana, Trisma (2026) Pemodelan Kinetika Proses Pengeringan Kombinasi Osmotik-Microwave Pada Lapisan Tipis Labu Kuning (Cucurbita moschata). Undergraduate thesis, Politeknik Negeri Jember.
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Abstract
Pumpkin (Cucurbita moschata) is a food material with high moisture content, making it highly perishable. One effective method to extend its shelf life is drying. This study aimed to determine the most appropriate mathematical model for describing the drying kinetics of pimpkin slice subjected to combined osmotic- microwave drying process. Osmotic pretreatment was carried out using a 20% concentration NaCl solution and using a microwave with varying power levels (low, medium low, and madium). The osmotic dehydration process effectively reduced the initial moisture content through water loss and solid gain mechanisms. The drying data were then analyzed using 10 mathematical models to determine the best model based on statistical parameters, including the coefficient of determination (R2), Sum Of Squared Error (SSE), Root Mean Square Error (RMSE), Akaike Information Criterion (AIC), and Bayesian Information Criterion (BIC). The results showed that at low power the best model was midilli-kucuk with a coefficient of determination (R2) of 0,9994. Meanwhile, at medium low and medium power, the Two-Term Exponential model showed the best model suitability with each determination coefficient (R2) value of 0,9968 and 0,9999 and had the smallest SSE, RMSE, AIC and BIC values among the other models. The effective moisture diffusivity (Deff) range from 8,325×10-10 to 1,378 × 10-9 m2/s. The exergy efficiency ranged from 5,83% to 6,42%.
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