Research Article
The Effect of Drying Methods and Slice Thickness on Physicochemical Properties of Dry Gelugur Slice (Garcinia Atroviridis)
@INPROCEEDINGS{10.4108/eai.1-4-2019.2287260, author={Mimi Nurmiah and Terip Karo-karo and Elisa Julianti and Vivi Andriani Ginting}, title={The Effect of Drying Methods and Slice Thickness on Physicochemical Properties of Dry Gelugur Slice (Garcinia Atroviridis)}, proceedings={International Conference on Environmental Awareness for Sustainable Development in conjunction with International Conference on Challenge and Opportunities Sustainable Environmental Development, ICEASD \& ICCOSED 2019, 1-2 April 2019, Kendari, Indonesia}, publisher={EAI}, proceedings_a={ICEASD\&ICCOSED}, year={2019}, month={9}, keywords={drying slice thickness physicochemical gelugur garcinia atroviridis}, doi={10.4108/eai.1-4-2019.2287260} }- Mimi Nurmiah
Terip Karo-karo
Elisa Julianti
Vivi Andriani Ginting
Year: 2019
The Effect of Drying Methods and Slice Thickness on Physicochemical Properties of Dry Gelugur Slice (Garcinia Atroviridis)
ICEASD&ICCOSED
EAI
DOI: 10.4108/eai.1-4-2019.2287260
Abstract
Garcinia Artroviridis (local name “asam gelugur”) have been used in Indonesia for food like seasoning and tea. Another local foods that used asam gelugur were ‘asam padeh and manisan asam gelugur. The farmers in Indonesia always dry the slice of asam gelugur fruits under the sun. The papers deals about using drying methods and slice thickness for asam gelugur slices on characteristic of physicochemical on dry gelugur slice. The drying methods that used for this research were using oven and the sun. The slice thickness consist three level: 3 mm, 5 mm and 7 mm. The 3 mm slice thickness and oven method produced the best of dry gelugur slice..
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