D. Nurba, R. Agustina, M. Zahara
In-Store Dryer (ISD) is a dryer with a convective system for grain that also serves as a storage. This research was conducted to study the effect of drying and storage - In-Store Dryer (ISD) on maize's physical and chemical properties. Carried out a 200 kg maize capacity test with 60 cm material stack thickness divided into three layers of piles with a thickness of each layer is 20 cm. Drying occurs at the average drying temperature of 38,6°C with an average RH environment of 76,8% and an average RH of dryer space of 52,2%. Drying for 32 hours using ISD can dry the maize with the pre-drying material's initial moisture content of 20.14% to 13.56%, the right water content for storage. The drying process can affect ash, fat, protein, and maize fiber's physical and chemical composition. The chemical composition on the pre-drying are: Ash content 0,72%, Fat content 5,62%, Protein 7,64% and Fiber 2,81%. The maize's chemical components undergo post-drying change to become: Ash content 0,8%, Fat content 5,11%, Protein 7,82%, and Fiber 2,52%. The changing of all components is affected by temperature during the drying process, causing a decrease in water content, affecting other chemical components. The analysis result of maize's nutritional components after drying and storage for 30 days using the In-Store Dryer can maintain maize quality. The analysis result of each component that is the Water Content 11.98%, Ash 1.13%, Fat 5.03%, Protein 8, 05%, and 1.8% fiber, and this is by the provisions of SNI 01-4483-1998 for animal feed. © Published under licence by IOP Publishing Ltd.
Department of Agricultural Engineering, Universitas Syiah Kuala, Jalan Tengku Hasan Krueng Kalee No. 3, Darussalam, Banda Aceh, 23111, Indonesia
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