Abstract

Abstract This study investigates the effect of drying time using a greenhouse effect dryer on physical and chemical qualities of okara flour. The experiment employed a completely randomized design with drying times of 18, 19, 20, 21, and 22 hours with four replications. Data were analysed using analysis of variance at 5 % significance level. When significant differences were found, further testing was conducted using the Least Significant Difference (LSD) test for physical parameters (yield, water holding capacity/WHC, and colour), and chemical parameters, while for moisture activity, Friedman test was used, followed by the Wilcoxon test if significant differences were detected. The results showed that drying time using the greenhouse effect drier system had a significant effect on colour values, specifically the L (Lightness) and °Hue values, moisture and protein contents but had no significant effect on the yield, WHC, or moisture activity, ash content, fibre content, and pH of okara flour. The drying time of 21 hours produced the best quality of okara flour with the following characteristics: brightness (L) value of 60.02 and a moisture activity value of 0.53, indicating good colour quality and stability of okara flour in terms of physical characteristic, 8.04% of moisture content, 20.05% of protein content, 4.13% of ash content, 44.15% of crude fibre, and 6.88 of pH.

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