PENGARUH PENGERINGAN JAGUNG DENGAN METODE MIXED ADSORPTION DRYING MENGGUNAKAN ZEOLITE PADA UNGGUN TERFLUIDISASI TERHADAP KANDUNGAN LEMAK DAN PROTEIN

Abstract

Corn (Zea mays L.) is one of the important world food crops, other than wheat and rice. Because
corn is an important role as a source of food and medicine, the post-harvest handling is very
important because it determines the quality of the corn for the next use. Drying process by
adsorption is an option to replace conventional corn drying systems. In our study, the zeolite as
adsorbent was mixed with corn in campfire the fluidized with air at 30-50oC. The air will
evaporate water from the corn, and at the same time, the zeolite will absorb the water from the air,
so the humidity will be maintained low. Thus heat consumption can be lowered and drying will
become faster. Required materials in this study are corn and zeolite. Research conducted using
fixed variable sampling time (15 minutes). Incoming air temperature(room temp, 30oC, 40oC, 50oC)
and ratio between corn and zeolite
drying the corn, characterization must do first. The dried corn tested the water, protein, fat
contains and the colors. The results from this research show the best variable is variable with ratio
between corn and zeolite (1:0, 1:3, 1:1, 3:1) are used as changing variables. Before
appropriate with SNI standard for dried food ( 14 % ) is variable using incoming air temperature
40oC and 50oC with ratio between corn and zeolite 1 : 3 and using incoming air temperature 50oC. The suitable variable andappropriate with SNI standard for dried food ( 14 % ) is variable using incoming air temperature 40oC and 50oC with ratio between corn and zeolite 1 : 3.