| dc.description.abstract | The objective of this research is to know the effect of both air flow rate and drying
length on quality of red pepper in local artificial electrical heater by using factorial random
completed sampling with three repetitions. The factors are air flow rate (V) with three
levels of treatment, V, = 8 gpm, V2 = 9 gpm, Vs = 10 gpm and drying length (L) with three
levels of treatment, L; = 6 hours, Lz = 8 hours, Ly = 10 hours. The parameters observed
‘are rendement, moisture content, content of vitamin C and percentage of moldy fruits.
The drying of red pepper by electrical heater is a technic to dry the red papper on
a tray dryer. The objective of this research is to know the effect of treatment level of
‘drying air flow rate and the treatment of drying length on quality of dried papper. The
research is done by drying the red papper on a tray dryer, and the data is collected
according to the parameter available.
The result of research indicates that the treatment of drying air flow rate 8 gpm
and drying length 6 hours gives the highest result of rendement, moisture content,
content of vitamin C and percentage of fermented fruits. It can be concluded that
treatment of drying air flow rate and treatment of drying length has a very significant
difference effect on quality of dried red peppers. | en_US |
