PENGARUH VARIASI SUHU PENGERINGAN BAHAN BAKU TERHADAP KUALITAS GILINGAN ALAT PENGGILING TULANG (The Effects of Raw Material Drying Temperature on the Quality of Meat Bone Meal Tool)

Olan Samuel K. Sinaga (Program Studi Keteknikan Pertanian Fakultas Pertanian USU Jl. Prof. Dr. A. Sofyan No. 3 Kampus USU Medan 20155)
Lukman Adlin Harahap (Program Studi Keteknikan Pertanian Fakultas Pertanian USU Jl. Prof. Dr. A. Sofyan No. 3 Kampus USU Medan 20155)
Achwil Putra Munir (Program Studi Keteknikan Pertanian Fakultas Pertanian USU Jl. Prof. Dr. A. Sofyan No. 3 Kampus USU Medan 20155)

Jurnal Rekayasa Pangan dan Pertanian
Vol 7, No 1 (2019): Jurnal Rekayasa Pangan dan Pertanian

ABSTRACT Bone flour had characteristics of odorless, maximum water content 8%, whitish colored, bacteria and disease free. This study was aimed to determine the effect of raw material drying temperature on the quality of meat bone meal equipment. Parameters measured were percentage of water content, yield, left material and fineness of bone meal, water content percentage test, fineness of bone meal level test. Results of the research indicated that the effect of raw material drying temperature had affected the yield and fineness of bone meal but not affected the percentage of water content and left material. The lowest water content percentage was on the treatment of 1100C i.e. 1,17%. The highest result of yield was on the treatment of 900C i.e. 97,93%. The lowest left material was on the treatment of 900C i.e. 1,94% and the highest fineness of bone was on the treatment of 1100C i.e. 48,14%. Keywords: Bone Flour, Drying Temperature, Water Content, Yield, Left Material, Fineness of Bone Meal. ABSTRAK   Tepung tulang memiliki karakteristik yang tidak berbau, kadar air maksimal 8%, berwarna keputih-putihan, bebas bakteri serta penyakit. Penelitian ini bertujuan untuk menguji pengaruh variasi suhu pengeringan bahan baku terhadap kualitas gilingan alat penggiling tulang. Parameter yang diamati adalah persentase kadar air, rendemen, bahan tertinggal dan tingkat kehalusan tepung. Uji persentase kadar air, uji persentase kehalusan tepung. Hasil penelitian menunjukkan bahwa suhu pengeringan memberikan pengaruh terhadap perlakuan rendemen dan bahan tertinggal tetapi tidak berpengaruh terhadap kadar air dan kehalusan tepung. Nilai kadar air terendah diperoleh pada perlakuan suhu 1100C yaitu 1,17 %. Nilai rendemen tertinggi diperoleh pada perlakuan suhu 900C  yaitu 97,93%. Nilai bahan tertinggal terendah diperoleh pada perlakuan suhu 900C yaitu 1,94% dan kehalusan tepung tertinggi diperoleh pada perlakuan suhu 1100C yaitu 48,14%. Kata kunci : Tepung Tulang, Suhu Pengeringan, Kadar Air, Rendemen, Bahan Tertinggal, Kehalusan Tepung Tulang.