Effect of Sago Starch Layer Thickness in Solar Tunnel Dryer on the Quality Characteristics of Sago Flour
Abstract
Drying of sago starch is an important step in the production of sago flour as it affects the moisture content and physical quality of the final product. The thickness of the material layer during drying can influence heat and mass transfer processes, thereby affecting drying characteristics and final product quality. This study aimed to analyze the effect of sago starch layer thickness on the drying characteristics and physical quality of sago flour using a solar tunnel dryer. The experiment was conducted with three-layer thicknesses of 2 cm, 2.5 cm, and 3 cm. The observed parameters included drying temperature, moisture content, drying rate, color (L*, a*, b*), whiteness index, and the percentage passing a 100-mesh sieve. The results showed that layer thickness affected the drying process and the quality of the produced sago flour. The 2 cm layer thickness resulted in the fastest moisture reduction with a final moisture content of 8.28±1.23% and the highest fineness level (83.92±7.23% passing the 100-mesh sieve). Meanwhile, the 3 cm layer thickness produced the highest whiteness index (67.18±2.52), indicating a brighter sago starch color. Overall, thinner layers improved drying efficiency, while thicker layers tended to produce better color quality. A layer thickness of 2 cm is recommended as the optimal choice for drying sago starch using a solar tunnel dryer to produce sago flour that meets the SNI 01-3729-2008 quality standard.
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