| dc.description.abstract | The study on baked crispy okra sheets (Hit 9701 species) by using a hot air dryer. The objective of this study was to investigate the okra sheets formula and manufacturing procees by hot air dryers with 3 methods; pouring finely blended okra onto the inside tray, pouring finely blended okra onto the outside tray, and pouring finely blended okra into an aluminum block. It was found that pouring finely blended okra into an aluminum block resulted in the least crack in the dried sheet with the rectangular shape remaining intact. After the forming method is decided on, a study was conducted on the temperature to bake okra at 3 levels, namely 70, 80 and 90 C.It was found that baking okra at 80 C for 4.5 hours was suitable the baking and crispy okra sheets ended up with the lightness(L*) of 49.75 ,the green (a*) was-2.53, and yellowness (b*) of 23.71. The moisture content was at 5.07 %, water activity content was 0.27, The hardness was 5.01 N, and the crispness was 4.67. The results of chemical analysis showed that the carbohydrate content was 76.34%, crude fibers was 10.72% , ash content was 8.24%, moisture content was 4.24%, and fat content was 0.46%. From the study on the bacteriological quality, it was found that the crispy okra sheet products can be stored at room temperature for 28 days. | en_US |
