Mathematical Model Measurements on Drying Palm Fruit: A Study of the Effect of Temperature Differences on the Rate of Weight Loss of Materials

Abstract

Palm fruit thrives in tropical environments like Indonesia. One of the benefits of palm fruit is its ability to expedite the body's metabolism, as it contains small amounts of Vitamin A, Vitamin B, and Vitamin C. Vitamin A functions as a coenzyme in the geometric isomerization of 11-cis-retinal to 11-trans-retinal during the visual process in humans. Vitamin B1 serves as a coenzyme in the conversion of pyruvate to acetaldehyde, and Vitamin C acts as a coenzyme in the hydroxylation of proline to 4-hydroxyproline. The high-water content in palm fruit can promote microbial growth, which can shorten its shelf life and accelerate fruit spoilage. This highlights the need for proper drying to reduce the water content, ensuring that the vitamins remain active. Drying is typically carried out using an oven at varying temperatures. The analysis results indicate that the Midilli-Kucuk model is the most suitable drying method for palm fruit, as demonstrated by an R² value close to 1 and an X² value close to 0.