EXPERIMENTAL RESEARCH FOR BITTER GOURD BASED ON HALOGEN LAMP
Main Article Content
. In this study, we have conducted experiments to determine the suitable drying regime for Bitter gourd slice by employing halogen lamp technology. The experiment has investigated the effect of various parameters drying performance on the drying products. In which, the experiment established 03 temperature levels to be surveyed as 60oC, 65oC and 70oC with the drying products with thickness of 3mm, 5mm and 7mm respectively. Experimental results are assessed through two factors that are the drying product moisture content and the sensory color. As a result, research has determined that with the thickness of 5mm, the drying temperature of 65oC during the 9-hour drying time for the product to reach the moisture content of 29.12%, consistent with the required humidity for preservation and with natural green color and beautiful than when compared to products currently on the market.