?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=MEMPELAJARI+KARAKTERISTIK+PENGERINGAN+KERUPUK+SAYUR%0D%0A%0D%0A&rft.creator=ANNIE+WIDYA+SUBAGYA+%2C+1314071007&rft.subject=HB+Economic+Theory&rft.subject=Budidaya+tanaman&rft.description=%0D%0AKerupuk+merupakan+salah+satu+produk+makanan+kering+yang+populer+dikalangan+masyarakat+Indonesia.++Penambahan+daun+singkong+ke+dalam+adonan+kerupuk+untuk+memanfaatkan+ketersediaan+daun+singkong+terutama+saat+panen.++Penelitian+ini+bertujuan+untuk+mengetahui+beberapa+parameter+karakteristik+pengeringan+kerupuk+sayur.++Pengeringan+kerupuk+dilakukan+dengan+sinar+matahari+dan+alat+pengering+tipe+rak+dengan+suhu+pengering+50+%C2%B0C+ketebalan+2+mm%2C+3+mm%2C+4+mm.%0D%0A%0D%0AHasil+penelitian+menunjukkan+bahwa+pengeringan+menggunakan+alat+pengering+dengan+ketebalan+2+mm%2C+3+mm%2C+dan+4+mm+memiliki+waktu+pengeringan+selama+3%2C5-4%2C5+jam+yang+lebih+cepat+dibandingkan+dengan+pengeringan+sinar+matahari+dengan+perlakuan+yang+sama+membutuhkan+waktu+yaitu+4%2C5-5%2C5+jam.++Penurunan+kadar+air+pada+alat+pengering+lebih+cepat+dibandingkan+dengan+pengeringan+dengan+sinar+matahari.++Kadar+air+akhir+pada+pengeringan+alat+memiliki+nilai+rata-rata+8%2C28%25+yang+lebih+rendah+dibandingkan+pengeringan+sinar+matahari+yaitu+12%2C95%25.++Perubahan+warna+yang+terjadi+setelah+proses+pengeringan+menggunakan+%0D%0Aalat+pengering+dan+sinar+matahari+menghasilkan+nilai+%3C0%2C5+yang+memiliki+arti+tidak+jelas+atau+tidak+mengalami+perubahan+setelah+dilakukan+proses+pengeringan.++Penyusutan+diameter+bahan+pada+alat+pengering+memiliki+nilai+11%2C92%25+yang+lebih+besar+dari+pengeringan+sinar+matahari.++Nilai+rata-rata+kadar+air+keseimbangan+(Me)+pada+alat+pengering+yaitu+7%2C348+%25bb+lebih+rendah+dibandingkan+pada+pengeringan+sinar+matahari.++Nilai+konstanta+pengeringan+pada+alat+pengering+lebih+memiliki+rata-rata+nilai+1%2C196+jam-1+lebih+tinggi+dibandingkan+dengan+pengeringan+sinar+matahari+yaitu+0%2C84+jam-1.%0D%0A%0D%0AKata+kunci+%3A+kerupuk+sayur%2C+pengeringan+sinar+matahari%2C+pengeringan+alat+tipe+rak%2C+konstanta+pengeringan.%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0AABSTRACT%0D%0A%0D%0A%0D%0ACrackers+is+one+of+the+popular+food+products+among+the+people+of+Indonesia.+The+addition+of+cassava+leaves+into+crackers+take+advantage+of+the+availability+of+cassava+leaves%2C+especially+during+harvesting.+The+research+aims+to+determine+some+parameters+of+drying+characteristics+of+vegetable+crackers.+Drying+crackers+were+conducted+using+sun+drying+and+rack+dryers+with+the+temperature+of+50+%C2%B0C+and+crackers%E2%80%99s+thickness+of+2+mm%2C+3+mm%2C+and+4+mm.%0D%0A%0D%0AThe+results+showed+that+drying+using+dryer+with+cracker%E2%80%99s+thickness+of+2+mm%2C+3+mm%2C+and+4+mm+spent+a+drying+time+about+3.5-4.5+hours+that+was+faster+than+sun+drying+around+4.5+%E2%80%93+5.5+hours.+The+decrease+of+moisture+content+in+the+dryer+was+quicker+than+sun+drying.+The+final+moisture+content+of+cracker+using+dryer+had+average+value+of+8.28%25+which+was+lower+than+the+sun+drying+of+12.95%25+.+The+color+changes+that+occured+after+the+drying+process+using+dryer+and+sun+drying+produced+value+%3C0.5+which+had+a+meaningless+or+unchanged+after+the+drying+process.+Depreciation+of+material+diameter+on+dryers+had+a+value+of+11.92%25+which++%0D%0Awas+greater+than+sun+drying.+The+mean+of+moisture+balance+(Me)+in+the+dryer+of+7.348+%25bb+was+lower+than+using+sun+drying.+Drying+constant+of+creackers+value+using+dryer+had+an+average+value+of+1.196+%2Fhours+that+was+higher+than+the+sun+drying+0.84+%2Fhour.%0D%0A%0D%0AKeywords%3A+vegetable+crackers%2C+sun+drying%2C+rack+dryer%2C+drying+constants.%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2018-04-23&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F31451%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F31451%2F2%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F31451%2F3%2FSKRIPSI%2520FULL.pdf&rft.identifier=++ANNIE+WIDYA+SUBAGYA+%2C+1314071007++(2018)+MEMPELAJARI+KARAKTERISTIK+PENGERINGAN+KERUPUK+SAYUR.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F31451%2F