Effect of Temperature and Drying Time on Chemical, physical and Organoleptic Characteristics of Dry Winged Beans

Abstract

Abstract Indigenous vegetables are part of Indonesia's biodiversity. Indonesia is among the three mega biodiversity after Brazil and Madagascar. Until now, the attention to indigenous vegetables is still lacking. The challenge is how to raise the potential of indigenous vegetables to compete with main vegetables and how to develop them. Related to the increasing need for food, efforts are needed to increase the development of indigenous vegetables, especially winged bean. For its development, post-harvest handling is required, one of which is drying. The problem faced was how the effect of temperature and drying time on the chemical, physical and organoleptic characterustucs of dry winged bean. Factorial randomized block design was used in the study. Research objected was to know effect of temperature and drying time on quality of chemical (vitamin C, ash, moisture content, protein, carbohydrate, fat, crude fiber), physical (rendemen) and organoleptic (color, taste, aroma, crispiness, appearance) of dried winged beans. The first factor was the drying temperature consisting of : 50°C and 60°C. Second factor was drying time, namely : 20 hours, 24 hours and 28 hours. The results showed that the interaction between temperature and drying time affected on vitamin C and yield. The best characteristic of dry winged bean was 60°C for 20 hours. As a suggestion: it was necessary to look for packaging that can maintain quality and shelf life.