Effect of Blanching and Solar Energy-Based Drying Models on the Quality of Dried Shredded Apples
Siti Asmaniyah Mardiyani (a*) , Dwi Susilowati (b), Maria Ulfah(c)

a&c)Department of Agrotechnology, Faculty of Agriculture, University Of Islam Malang
*asmaniyah[at]unisma.ac.id
b)Department of Agribusiness, Faculty of Agriculture, University of Islam Malang

Abstract

This study aimed to find the best technology model to produce high-quality dried shredded apples as the resources of apple tea with the concept of green technology based on solar energy. Apple tea is a beverage product originated from Batu, Malang that is starting to be in high demand by the public because of its practical, sweet-scented nature and is believed to have a high content of apple antioxidants. This study determined the physical, nutritional, and bioactive changes resulting from the drying process of shredded apples, which were treated by blanching and non-blanching pre-treatment and dried using indirect convective solar drying and open sun drying. Blanched Shredded apples that were dried using indirect convective solar dryer had the best vitamin C content and lowest mechanical damage, so it is prospective to be developed on a commercial scale as a raw material of apple tea.

Keywords: shredded, apples, green, beverage, tea

Topic: AGRICULTURAL PRODUCT TECHNOLOGY