Electronic Theses and Dissertation

Abstrak. Penelitian ini dilakukan untuk melihat pengaruh penggunaan In-Store Dryer (ISD) terhadap karakteristik pengeringan dan penyimpanan gabah. Rata-rata kecepatan aliran udara yang dihembuskan ke dalam rongga-rongga gabah adalah 1,5 m/s dengan rata-rata suhu ISD 45,2°C dan rata-rata RH ISD 63,2% dan rata-rata RH lingkungan 76,7%. Pengeringan ini berlangsung selama 8 jam dengan kepasitas gabah 100 kg dan ketebalan tumpukan bahan 55 cm dengan jarak disetiap ketebalan 18,3 cm dapat mengeringkan gabah dengan kadar air awal setiap ketebalan 1, 2 dan 3 dari 20,09%, 16,89% dan 16,85% menjadi 12,61%, 12,68% dan 10,94% dan ini sudah mencapai kadar air standar SNI. Proses pengeringan juga mempengaruhi komposisi kimia gabah. Abu ketebalan 1, 2 dan 3 dari 4,03%, 3,72% dan 3,65% menjadi 4,25%, 4,36% dan 4,16%. Lemak ketebalan 1, 2 dan 3 dari 2,38%, 2,49% dan 2,35% menjadi 2,94%, 2,71% dan 2,58%. Protein ketebalan 1, 2 dan 3 dari 7,45%, 7,44% dan 7,53% menjadi 7,58%, 7,75% dan 7,43%. Lalu karbohidrat ketebalan 1,2 dan 3 dari 61%, 66% dan 66% menjadi 77%, 75% dan 77%. Selanjutnya proses penyimpanan selama 30 hari dengan suhu rata-rata ISD 36,5°C dengan rata-rata RH ISD 68,8% dan rata-rata RH lingkungan 72,9% juga terjadinya perubahan kimia, yaitu pada kadar air ketebalan 1,2 dan 3 menjadi 11,53%, 11,45% dan 11,36%. Abu ketebalan 1, 2 dan 3 menjadi 4,06%, 4,85% dan 4,66%. Lemak ketebalan 1, 2 dan 3 mejadi 2,2%, 2,74% dan 3,47%. Protein ketebalan 1, 2 dan 3 menjadi 6,91%, 7,72% dan 7,81% serta karbohidrat ketebalan 1, 2 dan 3 menjadi 74%, 72% dan 71%. Dapat disimpulkan alat ISD mampu mempertahankan mutu gabah selama proses pengeringan dan penyimpanan sehingga ISD dapat digunakan untuk pengeringan dan penyimpanan gabah.

Kata Kunci : Gabah, Karakteristik Pengeringan dan Penyimpanan, In-Store Dryer (ISD)

Abstract. This research was conducted to see the effect of using ISD on grain drying and storage characteristics. The average velocity of air flow exhaled into the grain cavity is 1,5 m/s with an average ISD temperature of 45,2ºC and RH ISD average of 63,2% and environmental RH average of 76,7%. This drying lasts for 8 hours with 100 Kg grain capacity and stack material thickness of 55 cm with a distance of each thickness of 18,3 cm can dry the grain with the initial moisture content of each thickness 1, 2 and 3 of 20,09%, 16,89% and 16,85% to 12,61%, 12,68% and 10,94%`and this has reached the water level of the SNI standard. The drying process also effect the cemical composition of grain. Ash thickness 1, 2 and 3 from 4,03%, 3,72% and 3,65% to 4,25%, 4,36% and 4,16%. Fat thickness 1, 2 and 3 from 2,38%, 2,49% and 2,35% to 2,94%, 2,71% and 2,58%. Protein thickness 1, 2 and 3 from 7,45%, 7,44% and 7,53% to 7,58%, 7,75% and 7,43%. Then carbohydrates thickness 1,2 and 3 from 61%, 66% and 66% to 77%, 75% and 77%. Furthermore, the storage process for 30 days with an average temperature of ISD 36,5ºC with an average RH ISD of 68,8% and an average RH environment of 72,9% also the occurrence of chemical changes, which is at the water content thickness 1, 2 and 3 being 11,53%, 11,45% and 11,36%. Ash thickness 1, 2 and 3 to 4,06%, 4,85% and 4,66%. Fat thickness 1, 2 and 3 becomes 2,2%, 2,74% and 3,47%. Protein thickness 1, 2 and 3 became 6,91%, 7,72% and 7,81% and carbohydrates thickness 1, 2 and 3 became 74%, 72% and 71%. It can be concluded that ISD is able to maintain grain quality during the drying and storage process and ISD can be used for grain drying and storage.

Keywords : Wheat, Drying and Storage Characteristics, In-Store Dryer (ISD)

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