Open AccessThe characteristics of “indigenous yeast mold” dried culture using tray dryer
Author(s) -
Resti Yuliana Rahmawati,
Dase Hunaefi,
Iman Basriman,
Dede Saputra,
Wayan Dipasasri Aozora,
Betty Sri Laksmi Jenie
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/383/1/012036
Subject(s) - tray , mold , freeze drying , water activity , yeast , water content , food science , chemistry , botany , biology , chromatography , biochemistry , geotechnical engineering , engineering
This research studied the effect of temperature and drying time in making “Indigenous Yeast Mold” dried culture using tray drier. There are 2 dried culture, names AC and CC. AC consists of 3 mold and 1 yeast strains, while CC consists of 7 mold and 3 yeast strains. The temperature of drying used were 40°C and 50°C and the drying time were 0, 1.5, 3, 4.5, and 6 hours. The results showed that the quality of dried cultures AC and CC were influenced by the drying times and temperatures. The water content, viability of microorganisms, Aw, and pH value decreased with the increasing of drying time and temperature. The drying time at the temperature of 40°C affected the water content and water activity of AC and CC dried culture significantly. While the drying time at the temperature of 50°C affected the moisture content, water activity, viability of microorganisms, and pH value of AC and CC dried culture significantly. The desired water content in dried culture is 10% (wb) or 11.1 (db). To reach the water content of 10%, at the drying temperature of 40 °C, the AC dried culture required 4.46 hours, while CC required 4.44 hours. Meanwhile, at the drying temperature of 50 °C, the AC dried culture took 3.46 hours, while CC required 3.33 hours. Drying could be done at 50 °C without changing the quality of the dried culture.