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...

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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/ http://irep.iium.edu.my/78304/13/78304.pdf

id	iium-78304
recordtype	eprints
spelling	iium-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.
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
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/ http://irep.iium.edu.my/78304/13/78304.pdf
first_indexed	2023-09-18T21:50:20Z
last_indexed	2023-09-18T21:50:20Z
_version_	1777413726668849152

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

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