| dc.description.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 | en_US |
