Email this article 
Pengaruh Pengeringan Menggunakan Low-Cost Solar Dryer terhadap Kandungan Vitamin C Jambu Kristal
Abstract
Penelitian ini merupakan kelanjutan dari pengembangan teknologi low-cost solar dryer yang telah dirancang untuk proses pengeringan jambu kristal (Psidium guajava L.) secara efisien dan higienis. Fokus utama penelitian ini adalah mengevaluasi kadar vitamin C sebagai salah satu indikator utama mutu produk hasil pengeringan. Analisis kadar vitamin C dilakukan menggunakan metode High Performance Liquid Chromatography (HPLC) dengan asam askorbat sebagai standar kalibrasi. Hasil pengujian menunjukkan bahwa kadar vitamin C pada jambu kristal yang dikeringkan menggunakan solar dryer mencapai 504,23 mg/100 g, sedangkan pada pengeringan langsung di bawah sinar matahari hanya sebesar 370 mg/100 g. Perbedaan ini menunjukkan bahwa penggunaan solar dryer mampu mempertahankan kandungan vitamin C lebih baik, karena proses pengeringan berlangsung pada suhu terkontrol (40–60 °C), kelembapan terjaga, serta tanpa paparan langsung sinar ultraviolet. Dengan demikian, low-cost solar dryer berpotensi sebagai teknologi tepat guna yang dapat membantu petani dan pelaku usaha kecil dalam menghasilkan produk kering berkualitas tinggi serta meningkatkan nilai tambah hasil pertanian lokal.
Keywords
Full Text:
PDFReferences
Ali, M. A., Y. A. Yusof, N. L. Chin, and M. N. Ibrahim. 2016. “Effect of Different Drying Treatments on Colour Quality and Ascorbic Acid Concentration of Guava Fruit.” International Food Research Journal 23(January): S155–61.
Asa Taufiqurrahman, Heri Sutanto, and Sri Widodo Agung Suaedy. 2023. “Design And Implementation of Low-Cost Solar Dryer For Sun-Dried Guava Production.” International Journal of Scientific Research in Science and Technology: 214–20. doi:10.32628/ijsrst52310412.
Bjarnadottir, Adda. 2017. “Dried Fruit: Good or Bad?” https://www.healthline.com/nutrition/dried-fruit-good-or-bad.
Ee, C. T., Y. J. Khaw, C. L. Hii, C. L. Chiang, and M. Djaeni. 2021. “Drying Kinetics and Modelling of Convective Drying of Kedondong Fruit.” ASEAN Journal of Chemical Engineering 21(1): 93–103. doi:10.22146/ajche.62932.
Gull, Javaria, Bushra Sultana, Farooq Anwar, Rehana Naseer, Muhammad Ashraf, and M. Ashrafuzzaman. 2012. “Variation in Antioxidant Attributes at Three Ripening Stages of Guava (Psidium Guajava L.) Fruit from Different Geographical Regions of Pakistan.” Molecules 17(3): 3165–80. doi:10.3390/molecules17033165.
Guntarti, Any, and Endah Nurvita Hutami. 2019. “Validation and Vitamin C Testing in Crystal Guava (Psidium Guajava L.) With Variations of Origin With the HPLC Method (High Performance Liquid Chromatography).” International Journal of Chemistry 11(1): 52. doi:10.5539/ijc.v11n1p52.
Ismillayli, Nurul, Dhony Hermanto, I G A Sri Andayani, Ruru Honiar, Ulul Khairi Zuryati, Baiq Mariana, and Linda Marta Shofiyana. 2020. “Determination of Ascorbic Acid Content Using The Reverse Phase-High Performance Liquid Chromatography (RP-HPLC) Method.” Al-Kimia 8(2): 168–76. doi:10.24252/al-kimiav8i2.15097.
Krisnha, Mahendra Yudhi. 2019. “Gus Yazid Panen Raya Jambu Kristal Kebumen.” Lintas24.com. https://lintas24.com/gus-yazid-panen-raya-jambu-kristal-kebumen.
Merck. 2021. “A Practical Guide to High Performance Liquid Chromatography.” : 1–76.
Musyarofah, Neni, Slamet Susanto, Sandra Arifin Aziz, Ketty Suketi, and Dadang. 2020. “The Diversity of ‘Kristal’ Guava (Psidium Guajava) Fruit Quality in Response to Different Altitudes and Cultural Practices.” Biodiversitas 21(7): 3310–16. doi:10.13057/biodiv/d210755.
Tyagi, Gunjan, Deepak Kumar Jangir, Parul Singh, Ranjana Mehrotra, R. Ganesan, and E. S.R. Gopal. 2014. “Rapid Determination of Main Constituents of Packed Juices by Reverse Phase-High Performance Liquid Chromatography: An Insight in to Commercial Fruit Drinks.” Journal of Food Science and Technology 51(3): 476–84. doi:10.1007/s13197-011-0502-1.
Yousaf, Ali Asad, Kashif Sarfraz Abbasi, Muhammad Suhail Ibrahim, Asma Sohail, Mamoona Faiz, and Mehwish Khadim. 2023. “Storage Stability Assessment of Guava Fruit (Psidium Guajava L.) Cv. ‘Gola’ in Response to Different Packaging Materials.” Sustainable Food Technology 2(1): 210–21. doi:10.1039/d3fb00113j.
DOI: https://doi.org/10.26877/jiphp.v9i2.25299
Refbacks
Copyright (c) 2025 Jurnal Ilmu Pangan dan Hasil Pertanian
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Jurnal Ilmu Pangan dan Hasil Pertanian by Universitas PGRI Semarang is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.