Bananas Muli as a product fruit leather through using microwave and oven dryers D A Sari 1 , N W Saputro 2 , A Hakiim 3 , Sukanta 4 1,3 Chemical Engineering Department, Engineering Faculty, Universitas Singaperbangsa Karawang, Indonesia 41361 2 Agrotechnology Department, Agriculture Faculty, Universitas Singaperbangsa Karawang, Indonesia 41361 4 Industrial Engineering Department, Engineering Faculty, Universitas Singaperbangsa Karawang, Indonesia 41361 1 dessy.agustina8@gmail.com Abstract. Post-harvest processing of bananas Muli local Karawang – Loji area became a research study on a breakthrough the kind of food products. Previously, this fruit only sold to consumers in the roadside, and the rest was thrown away or not utilized. Users prefer to consume directly and fresh. After that, its medium size with a diameter 3 to 4 cm caused this raw material did not display to be a selling outcome such as “sale” or chips. Bananas Muli has never received further food processing compared to other types of bananas (such as bananas Kepok, bananas Raja, bananas Tanduk, bananas Ambon, and others). The term of fruit leather gave the development and novelty for product fruit categories in the form of sheets. Furthermore, the process that occurred was decreasing water content used microwave and oven dryers, then temperature range between 60-80 o C with constant sample thickness in three suitable stabilizers. Utilization of oven dryers to produce banana leather products without stabilizers was more likely to choose a temperature of 70 o C as the best condition for decreasing water content in the ingredients. Meanwhile, the use of microwaves was able to produce electromagnetic waves and caused collisions between molecules owned by the sample. The results indicated a positive effect. Carrageenan and starch were more capable of binding the water molecules. This way helped the process of reducing water content much faster from the surface (free water) to the area in the sample (water bound to the equilibrium water content). This research resulted in a decrease in water content in the example by 10,5701-12,8639% within 3 hours of the drying process at the optimum conditions. 1. Introduction Every day, people make fruit as a dessert dish. Generally, they consume them directly. Other than, they also provide additional treatment processes to produce other products such as boiled, steamed, fried, or crushed to be combined with other food ingredients. The other hand, the maturity level criteria become the random variable of the buyer. Levels 5 and 6 are the categories of banana that are ready for consumption in yellow and green to yellow stem whole as a delicious fruit to eat. The 7 th stage (final) has the characteristics of yellow to slightly brown spots (taste, aroma, and the best nutrition). The 2nd International Conference on Sustainable Engineering Practices (IConSEP 2019) Penerbit Fakultas Teknik Universitas Sam Ratulangi Journal of Sustainable Engineering: Proceedings Series 1(2) 2019 doi:10.35793/joseps.v1i2.24 This paper and its contents may be used under the terms of Creative Commons Attribution 4.0 license. Any further distribution of this paper must maintain attribution to the author(s), title, journal citation and DOI. 174 Published under license by Penerbit Fakultas Teknik Universitas Sam Ratulangi, Manado. brought to you by CORE View metadata, citation and similar papers at core.ac.uk provided by Journal of Sustainable Engineering: Proceedings Series (JoSEPS)