Characteristics of Passive Drying Model in Bird’s Eye Chili and Curly Chili
https://doi.org/10.52045/jca.v6i2.1112
Keywords:
Passive drying, cayenne pepper, dried chili, drying modelAbstract
Chili is a commodity that is susceptible to damage, because of its highwater content, so it is necessary to carry out efficient and effective post-harvest actions through drying methods. Chili drying aims to reduce the water content of the dried material. The purpose of this study was to determine the pattern of water content reduction in bird’s eye chili and curly chili and the appropriate drying model to use for chili peppers. The average drying temperature inside the chamber ranger from 39 until 75 C and the total drying time was 21 hours from each treatment. The samples used were two types of chili peppers, namely bird’s eye chili and curly chili. The models whose suitability was evaluated were the Newton, Page, Handreson & Pabris models. The Page model showed the best performance in describing the drying behaviour of bird’s eye chili and curly chili, with R2 values of 0.9952 and 0.9971, respectively, which were higher than those obtained from the Newton and Henderson & Pabis model.
Downloads
References
Afgani, C. A., & Ariskanopitasari. (2024). Sosialisasi Penanganan Pascapanen Buah Cabai Merah Di Sernu Labu Badas Kabupaten Sumbawa. Jurnal Agro Dedikasi Masyarakat (JADM), 5(1), 1–6. http://112.78.38.8/index.php/JADM/article/view/23437
Alhanannasir, Sebayang, N. S., Yani, A. V, Yunita, F., Minarni, R., Amelia, P., Saputra, D., & Tino. (2024). Pengelolahan Pangan dengan Cara Pengeringan. Prosiding Seminar Nasional Biotik, 12(1), 103–109.
Cipta, A. M. (2025). Analisis Teoretis Desain Alat Pemanas Tenaga Surya dalam Menunjang Efisiensi Pengeringan Gabah. 1(3), 62–68.
Fadhilatunnur, H., Subarna, Murtadho, Z., & Muhandri, T. (2022). Pengeringan Cabai Merah (Capsicum annuum L.) dengan Kombinasi Oven Microwave dan Kipas Angin. Jurnal Mutu Pangan : Indonesian Journal of Food Quality, 9(1), 26–35. https://doi.org/10.29244/jmpi.2022.9.1.26
Ilham. (2025). Pengaruh Blansir terhadap Pengeringan Cabai Rawit ( Capsicum frutescens L .) ( Effect of Blanching on Drying of Cayanne Pepper ( Capsicum frutescens L .) ). 18(01).
Irfan, A. M., & Lestari, N. (2022). Pemodelan Matematis Kinetika Pengeringan Cabai Merah Dengan Perlakuan Blansing Suhu Rendah. Jurnal Ilmiah Rekayasa Pertanian Dan Biosistem, 10(1), 98–115. https://doi.org/10.29303/jrpb.v10i1.328
Irfan, A. M., Lestari, N., Arimansyah, A., & Rasyid, A. R. (2021). Kinetika Pengeringan Cabai dengan Perlakuan Blansing Suhu Rendah-Waktu Lama. AGRITEKNO: Jurnal Teknologi Pertanian, 10(1), 24–35.
Irwan, Muhidong, J., & Iqbal. (2020). Passive Drying of Yum Tuber Slices (Dioscorea alata L.). Jurnal Agritechno, 13(2), 127–134. https://doi.org/10.20956/at.v13i1.346
Jassin, E., Muhtar, I., Saleh, R., Ahmad, I., Makassar-parepare, A. J. P., & Pangkep, K. M. (2025). Optimasi Parameter Kinetika Pengeringan Buah Mengkudu ( Morinda citrifolia ) dengan Pendekatan Solver Tools. 4(April).
Kusmali, M., Gumaran, S., Harmiansyah, H., Fil’aini, R., Utari, N. W., Dermawan, M., & Bossa Samang, A. M. (2024). Perubahan Mutu Fisik Cabai Merah Keriting (Capsicum annuum L.) Menggunakan Berbagai Jenis Kemasan Plastik pada Penyimpanan Suhu Rendah. Jurnal Pertanian Agros, 26(2), 531. https://doi.org/10.37159/jpa.v26i2.4607
Mukhlis, A. M. A., Sukainah, A., Putra, R. P., & Annisa, K. (2024). Model Kinetika Pengeringan Ubi Jalar Ungu (Ipomoea batatas) Menggunakan Cabinet Dryer. Jurnal Pendidikan Teknologi Pertanian, 10(1), 117–126. https://doi.org/10.26858/jptp.v10i1.2933
Mukmin, Muhidong, J., & Azis, A. (2021). Evaluasi Kinerja Model Page pada Pengeringan Lapisan Tipis Umbi Iles-Iles. Jurnal Agritechno, 14(01), 18–25.
Rahmah, S. A., Titahelu, N., & Simanjuntak, A. (2024). Analisis Efektivitas Pengering Konvektif Limbah Panas Rumput Laut Dengan Kelembaban Relatif Berbeda. Journal Teknik Mesin, Elektro, Informatika, Kelautan Dan Sains, 4(1), 16–30. https://doi.org/10.30598/metiks.2024.4.1.16-30
Ridwan, M., Sabahannur, S., & Alimuddin, S. (2022). Pengaruh Pendinginan Awal (Pre-Cooling) dan Konsentrasi CaCl2 Terhadap Umur Simpan dan Kualitas Cabai Merah Besar (Capsicum annuum L.). AGrotekMAS Jurnal Indonesia: Jurnal Ilmu Peranian, 3(2), 56–67. https://doi.org/10.33096/agrotekmas.v3i2.247
Sari, D. K., Affandi, D. R., & Prabawa, S. (2020). Pengaruh Waktu dan Suhu Pengeringan Terhadap Karakteristik Teh Daun Tin (Ficus carica L.). Jurnal Teknologi Hasil Pertanian, 12(2), 68. https://doi.org/10.20961/jthp.v12i2.36160
Soekarno, S., Nadzirah, R., Indarto, I., Lestari, N. P., Bahariawan, A., & Karimah, N. (2023). Pengendalian Suhu Ruang pada Mesin Pengering Vertikal Tipe Rak (Vertical Tray Dryer) dalam Pengeringan Biji Jagung (Zea mays L.). Jurnal Ilmiah Rekayasa Pertanian Dan Biosistem, 11(1), 113–124. https://doi.org/10.29303/jrpb.v11i1.454
Wulandari, E., & Kurniati, E. (2025). Karakteristik Pertanian Di Indonesia: Antara Tradisi, Tantangan Struktural, Dan Peluang Transformasi. Jurnal Ekonomi Pertanian Dan Agribisnis, 2(1), 57–72. https://ejurnal.suaninstitute.org/JEPA/article/view/97/75
Yosika, N. ida winni, Hawa, L. C., Hendrawan, Y., Keteknikan, J. T., Teknologi, P.-F., Brawijaya, P.-U., Veteran -Malang, J., & Korespondensi, P. (2020). Karakteristik Pengeringan Cabai Puyang (Piper retrofractum Vahl.) Menggunakan Pengeringan Alami (Open Sun Drying). Jurnal Teknologi Pertanian, 21(3), 165–174.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Asnidar Mastam Asni, Asnidar Mastam, Yulismayanti, Andi Anggi Novergi
This work is licensed under a Creative Commons Attribution 4.0 International License.
