Cover Image

Kajian kesan suhu terhadap proses pengeringan halwa terung asam dengan menggunakan ketuhar perolakan

“Terung Asam” is a very popular fruit-shaped vegetable in Sarawak. “Terung Asam” or “Terung Dayak” also known as “Terung Iban” is a kind of vegetable from the Solanaceae family. The scientific name for “Terung Asam” is Solanum Lasiocarpum Dunal. These vegetables have several nutrients including prot...

Full description

Saved in:
Bibliographic Details
Main Authors: Ab Tahir, Aliff, Nik Wan Zainun, Wan Hairilamei, Sukindar, Nor Aiman
Format: Conference or Workshop Item
Language:English
Published: Politeknik Kuching Sarawak 2018
Subjects:
T175 Industrial research. Research and development
Online Access:http://irep.iium.edu.my/78304/13/78304.pdf
http://irep.iium.edu.my/78304/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.iium.irep.78304
record_format dspace
spelling my.iium.irep.783042020-03-09T01:35:34Z http://irep.iium.edu.my/78304/ Kajian kesan suhu terhadap proses pengeringan halwa terung asam dengan menggunakan ketuhar perolakan Ab Tahir, Aliff Nik Wan Zainun, Wan Hairilamei Sukindar, Nor Aiman T175 Industrial research. Research and development “Terung Asam” is a very popular fruit-shaped vegetable in Sarawak. “Terung Asam” or “Terung Dayak” also known as “Terung Iban” is a kind of vegetable from the Solanaceae family. The scientific name for “Terung Asam” is Solanum Lasiocarpum Dunal. These vegetables have several nutrients including proteins, vitamin c and iron. “Terung Asam” has received a Geographical Indications (GI) certificate under the Sarawak government through the Malaysian Intellectual Property Corporation (MyIPO). Currently, limited studies are conducted on “Terung Asam”. Therefore, a study is carried out using self-developed convection oven to investigate the effect of temperature on drying process of “Terung Asam” halva. Three temperature levels are used which are 55˚C, 65˚C and 75˚C. The drying process is done so that the moisture content is at 14-17%. The results showed that the moisture content of the samples was 84%. For the next sample, there was a strong correlation between the drying rate and the drying temperature at 55˚C, 65˚C and 75˚C. Politeknik Kuching Sarawak 2018 Conference or Workshop Item PeerReviewed application/pdf en http://irep.iium.edu.my/78304/13/78304.pdf Ab Tahir, Aliff and Nik Wan Zainun, Wan Hairilamei and Sukindar, Nor Aiman (2018) Kajian kesan suhu terhadap proses pengeringan halwa terung asam dengan menggunakan ketuhar perolakan. In: 3rd National Research and Innovation Conference (NRICon2018), 19th September 2018, Kuching, Sarawak.
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
topic T175 Industrial research. Research and development
spellingShingle T175 Industrial research. Research and development
Ab Tahir, Aliff
Nik Wan Zainun, Wan Hairilamei
Sukindar, Nor Aiman
Kajian kesan suhu terhadap proses pengeringan halwa terung asam dengan menggunakan ketuhar perolakan
description “Terung Asam” is a very popular fruit-shaped vegetable in Sarawak. “Terung Asam” or “Terung Dayak” also known as “Terung Iban” is a kind of vegetable from the Solanaceae family. The scientific name for “Terung Asam” is Solanum Lasiocarpum Dunal. These vegetables have several nutrients including proteins, vitamin c and iron. “Terung Asam” has received a Geographical Indications (GI) certificate under the Sarawak government through the Malaysian Intellectual Property Corporation (MyIPO). Currently, limited studies are conducted on “Terung Asam”. Therefore, a study is carried out using self-developed convection oven to investigate the effect of temperature on drying process of “Terung Asam” halva. Three temperature levels are used which are 55˚C, 65˚C and 75˚C. The drying process is done so that the moisture content is at 14-17%. The results showed that the moisture content of the samples was 84%. For the next sample, there was a strong correlation between the drying rate and the drying temperature at 55˚C, 65˚C and 75˚C.
format Conference or Workshop Item
author Ab Tahir, Aliff
Nik Wan Zainun, Wan Hairilamei
Sukindar, Nor Aiman
author_facet Ab Tahir, Aliff
Nik Wan Zainun, Wan Hairilamei
Sukindar, Nor Aiman
author_sort Ab Tahir, Aliff
title Kajian kesan suhu terhadap proses pengeringan halwa terung asam dengan menggunakan ketuhar perolakan
title_short Kajian kesan suhu terhadap proses pengeringan halwa terung asam dengan menggunakan ketuhar perolakan
title_full Kajian kesan suhu terhadap proses pengeringan halwa terung asam dengan menggunakan ketuhar perolakan
title_fullStr Kajian kesan suhu terhadap proses pengeringan halwa terung asam dengan menggunakan ketuhar perolakan
title_full_unstemmed Kajian kesan suhu terhadap proses pengeringan halwa terung asam dengan menggunakan ketuhar perolakan
title_sort kajian kesan suhu terhadap proses pengeringan halwa terung asam dengan menggunakan ketuhar perolakan
publisher Politeknik Kuching Sarawak
publishDate 2018
url http://irep.iium.edu.my/78304/13/78304.pdf
http://irep.iium.edu.my/78304/
_version_ 1662753807510011904
score 13.211869

Similar Items