Kajian Proses Pengeringan Kemoreaksi Jahe dengan Kapur Api (CaO)

Abstract

A research was conducted to know the effect of ginger thickness and weight ratio of quicklime (CaO) and ginger on drying process of ginger using chemoreaction. The research was performed using factorial completely randomized design (CRD) with two factors i.e : ginger thickness (T) : (2, 4, 6, and 8 mm) and weight ratio of quicklime (CaO) and ginger (K) : (2:1, 3:1, 4:1, and 5:1). The parameters analysed were water content, volatile oil content, and organoleptic value of colour. The result indicated that ginger thickness had a highly significant different effect on all parameters. The ratio of quicklime (CaO) and ginger had a highly significant different effect on all parameters. The interaction of ginger thickness and weight ratio of quicklime (CaO) and ginger had a highly significant different effect on water content and organoleptic value of colour and insignificant effect on volatile oil. The ginger of 6 mm thickness and weight ratio of quicklime (CaO) and ginger 4:1, produced the best dried of ginger and more acceptable quality