PENGERINGAN JAMBU BIJI ( LAMBO GUAVA) DENGAN METODE FOAM MAT DRYING

Abstract

Guava is a kind of fruit which can be founded, in almost region of Indonesia. So
do not surprised if its amount is very abudance in Indonesia. However it is exactly
become constraint to a/l guava farmer, its amount is exceeding society consume ability can be cause the happening of fruit deterioration. Therefore it need the existence of furthermore processing to avoid the fruit deterioration. One of processing to avoid the fruit deterioration is drying. In this case using foamat drying method which yielding product in form of powder. This research aim to know influence of type of foaming agent and dextrin concentration in guava drying with foamat drying method. Pursuant to research result, type of foaming agent and the dextrin concentration is very having an effect on guava drying. In usage of different type of foaming agent will be got the different accelerate drying. Dextrin concentration have an effect in viscosity of foam. Progressively jell of guava foam viscosity, the water concentration is slimest, so the avaporation will be faster or the acceleration of drying willbe larger.