Abstract
This study investigated the effect of drying conditions on the Amla fruit. Experiment is conducted using a lab-scale oven dryer at temperature 40 °C and 50 °C. Amla slices were dried with a thickness of 0.5 cm and length 0.1 cm. The dried products were evaluated with moisture loss and acidity. The results showed that the temperature greatly influences the moisture content, acidity, and the dried product's microscopic. The moisture loss at the drying temperature of 50 °C was higher than 40 °C. Meanwhile, the acidity of dried Amla powder produced at a drying temperature of 40 °C was higher than 50 °C. Based on X-ray diffractometer analysis, the microstructure of Amla was crystalline-amorphous. Results of Fourier Transform Infrared Spectroscopy analysis showed O-H, C-O, and C=O forms that indicated polyphenols, pectin, and ascorbic acid compounds in Amla fruit. Oven dryer temperatures had significant effects on the microstructure based on scanning electron microscope analysis.
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