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...
| Main Authors: | , , |
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| Format: | Proceeding Paper |
| Language: | English |
| Published: |
Politeknik Kuching Sarawak
2018
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/78304/ http://irep.iium.edu.my/78304/13/78304.pdf |
| _version_ | 1848788586337402880 |
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| 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 |
| building | IIUM Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-14T17:43:11Z |
| format | Proceeding Paper |
| id | iium-78304 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T17:43:11Z |
| publishDate | 2018 |
| publisher | Politeknik Kuching Sarawak |
| recordtype | eprints |
| repository_type | Digital Repository |
| 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 Proceeding Paper 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. |
| 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 |
| title | 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_short | 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 |
| topic | T175 Industrial research. Research and development |
| url | http://irep.iium.edu.my/78304/ http://irep.iium.edu.my/78304/13/78304.pdf |