1360
Abstract
The aim of this study was to the effects of microwave drying on physical quality of galangal and chili.
Study into two experiments of completely randomized design. The first experiment study to effects power of
microwave oven drying on physical quality of galangal, with 6 treatments 3 replications and 5 pieces per
replications, to investigate the effects power of microwave oven drying as the condition : 800, 600, 450, 300, 180
and 100 watts for 10 seconds. Observation physical quality of galangal before and after on parameters were
recorded in terms of weight, length, width, thickness and compare the color of galangal. The second experiment
study to effects power of microwave oven drying on physical quality of chili, with 5 treatments 3 replications and
5 fruits per replications, to investigate the effects power of microwave oven drying as the condition : 100 watts of
power for 10, 30, 50 seconds and 180 watts of power for 10 and 30 seconds. Observation physical quality of chili
before and after on parameters were recorded in terms of weight, length, width, and compare the color of chili.
The first experimental results revealed that physical changes of galangal in term of diameter and weight on drying
and stored 3 days after using power 600 and 800 watts were the significant highest in diameter. Change color of
galangal through baking items all power is changing the color. Prolonged up to 5 days after drying, on power 100
watts was still green in color groups, while the power 300 watts to 800 watts was still the same color (orange
white group 159a). According to the result of this study, a high power affects the color changes of galangal storage
at 3-5 day. The second experiment results revealed that physical changes of chili after drying at 180 watts for 10
seconds and stored 1 days was significantly different in length than another power. The weight changed of chili
when stored 3 and 5 days after drying at 100 watts every time were significantly different in weight than chili
when drying at 180 watts for 10 and 30 seconds respectively. The width changed of chili after drying at 180 watts
for 30 seconds was significantly different and lower than another power. The color changes of the base of chili
begin to change color of the base 1-3 days after drying. And color of the middle was as same as the end of chili, so
a higher power for drying effect to change color were stored 3-5 days.
Keywords
: Microwave, Drying, Galangal, Chili
