Electronic Theses and Dissertation

Sukun (artocarpus altilis) merupakan tanaman pangan tropis yang berpotensi sebagai bahan pangan alternatif dan pengganti tepung terigu bebas gluten. pengolahan sukun menjadi tepung memerlukan proses pengeringan, namun metode konvensional memiliki kelemahan, seperti bergantung pada kondisi cuaca, membutuhkan waktu yang lama, serta berisiko menyebabkan kontaminasi produk. penelitian ini bertujuan untuk mengetahui karakteristik proses pengeringan irisan sukun menggunakan pengering surya kabinet yang terintegrasi dengan kolektor surya tipe parabolic trough collector (ptc) berdasarkan parameter suhu, kelembapan relatif (rh), iradiasi surya, kecepatan udara, kadar air, rasio kadar air, laju pengeringan, dan rendemen. penelitian dilaksanakan di pusat riset mekanisasi dan perbengkelan pertanian (pusmeptan) dan laboratorium teknik pascapanen universitas syiah kuala pada januari–april 2026. proses pengeringan dilakukan selama dua hari, pukul 09.00–17.00 wib, menggunakan irisan sukun berumur 4–5 bulan sebanyak ±3,4 kg dengan ketebalan ±2 mm. data dianalisis secara deskriptif berdasarkan karakteristik pengeringan yang diamati. hasil penelitian menunjukkan bahwa rata-rata suhu ruang pengering pada hari pertama dan kedua berturut-turut sebesar 39,59 ± 4,96°c dan 47,51 ± 6,20°c, dengan rata-rata rh sebesar 49,34 ± 11,77% dan 28,50 ± 16,41%. rata-rata iradiasi surya mencapai 461 w/m² pada hari pertama dan 666,12 w/m² pada hari kedua, sedangkan kecepatan udara masing-masing sebesar 2,8 ± 0,05 m/s dan 2,9 ± 0,05 m/s. karakteristik produk yang dihasilkan meliputi kadar air akhir sebesar 8,485 ± 1,548% (bb), rasio kadar air 0,490 ± 0,306, laju pengeringan sebesar 0,676 ± 0,727% bk/menit pada hari pertama dan 0,151 ± 0,248% bk/menit pada hari kedua, serta rendemen sebesar 21,353 ± 1,509%. kadar air akhir telah memenuhi persyaratan pembuatan tepung sukun, yaitu ≤14%, sehingga pengering surya kabinet yang terintegrasi dengan kolektor surya tipe ptc dapat digunakan secara efektif untuk proses pengeringan irisan sukun.

**Abstract** Breadfruit (Artocarpus altilis) is a tropical food crop with potential as an alternative food ingredient and a gluten-free substitute for wheat flour. Processing breadfruit into flour requires a drying process, but conventional methods have drawbacks, such as being dependent on weather conditions, requiring a long time, and risking product contamination. This study aimed to determine the characteristics of the drying process for breadfruit slices using a cabinet solar dryer integrated with a Parabolic Trough Collector (PTC) solar collector based on the parameters of temperature, relative humidity (RH), solar irradiation, air velocity, water content, water content ratio, drying rate, and yield. The study was conducted at the Center for Agricultural Mechanization and Workshop Research (PUSMEPTAN) and the Postharvest Engineering Laboratory of Syiah Kuala University from January to April 2026. The drying process was carried out over two days, from 9:00 AM to 5:00 PM WIB, using approximately 3.4 kg of 4–5-month-old breadfruit slices with a thickness of approximately 2 mm. Data were analyzed descriptively based on the observed drying characteristics. The results showed that the average temperature of the drying room on the first and second days was 39.59 ± 4.96°C and 47.51 ± 6.20°C, respectively, with an average RH of 49.34 ± 11.77% and 28.50 ± 16.41%. The average solar irradiation reached 461 W/m² on the first day and 666.12 W/m² on the second day, while the air velocity was 2.8 ± 0.05 m/s and 2.9 ± 0.05 m/s, respectively. The characteristics of the resulting product include a final moisture content of 8.485 ± 1.548% (bb), a moisture content ratio of 0.490 ± 0.306, a drying rate of 0.676 ± 0.727% bk/minute on the first day and 0.151 ± 0.248% bk/minute on the second day, and a yield of 21.353 ± 1.509%. The final moisture content has met the requirements for making breadfruit flour, which is ≤14%, so that the cabinet solar dryer integrated with a PTC type solar collector can be used effectively for the drying process of breadfruit slices.