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The previous research showed that the duku’s peel which dried using infrared radiation could extend the shelf life up to 25 days. The aims of this study to illustrate using 3D visual analysis on microstructural of dried duku’s peel that had dried using infrared radiation. Scanning Electron Microscopy (SEM) technique with magnifications of x100, x500, and x2500, resolution of 10 μm, 50 μm, and 100 μm in dried duku’s peel using infrared radiation at a distance of infrared emitter (IRE) 6 cm and 10 cm with an exposure temperature of 300°C for 60 s. The 3D visual illustration using Mountain Maps Program shows the porosity value on 6 cm distance of IRE, with 300°C of IRE temperature and 60 s of exposure time has 90,91%, while the 10 cm distances of IRE, 300°C of IRE temperature and 60 s of exposure time has 146,95%. It could conclude that from 3D illustrative of SEM by reconstructing a single image into pseudo-color view and a profile curve produced at drying distance of 6 cm, 300°C, and 60 s has lower porosity value, and more stable contour when compared to drying with a distance of 10 cm, 300°C, 6 s, and control treatment. This condition could confirm the previous research. The duku’s peel microtexture condition which was exposed by IRE could create a dry condition as shell-likeness that could maintain the fruit quality and prolong the shelf life.

A 3D illustrative of scanning electron microscopy on dried duku microstructural evaluation