Study of Mathematic Modeling on Ginger Geometric Changes during Drying using Image Processing Guyup Mahardhian Dwi Putra(*), Diah Ajeng Setiawati, Murad
Teknik Pertanian, Fakultas Teknologi Pangan Dan Agrondustri, Universitas Mataram,
Jl. Majapahit 62 Mataram 83125, Indonesia
*guyupmdp[at]unram.ac.id
Abstract
Many studies have examined the drying process, but only a few studies have examined shrinkage as one of the parameters that affect drying. Depreciation of agricultural products can have an impact on damage and reduce quality. The purpose of this study was to examine the shrinkage pattern of product size during drying using regression of mathematical model approach. The method used was experimental with sliced ginger as material. The equipment used was a rack-type hybrid dryer and a set of image capture devices. The results of this study indicate that to dry the sliced ginger from 90 percent to 9 percent moisture content required approximately 8 hours. The results of image processing showed shrinkage that occurs in sliced ginger was 52.49 percent. The most accurate mathematical model describing the prediction of sliced ginger shrinkage during drying was the 2nd order polynomial regression model with the equation R2 value of 0.99.
