The Effect of Different Drying Methods and Slice Thickness on The Quality of Porang (Amorphophallus Muelleri) Chips

Bambang Sigit Amanto (Program Studi Ilmu Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret, Surakarta, Indonesia)
Hanun O. Chairunisa (Program Studi Ilmu Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret, Surakarta, Indonesia.)
Sigit Prabawa (Program Studi Ilmu Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret, Surakarta, Indonesia)
Kawiji (Program Studi Ilmu Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret, Surakarta, Indonesia)
Bara Yudhistira (Food Science and Technology, Sebelas Maret University)

Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Vol 11 No 2 (2023): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem

Porang (Amorphophallus muelleri) is a type of tuber that has a high glucomannan content. The purpose of this study was to determine the effect of slice thickness on the quality of porang tuber chips using the Green House Effect (GHE) method by pretreatment with 0.15% sodium metabisulfite solution immersion. The slice thickness treatment was carried out at three levels, including 4 mm, 6 mm, and 8 mm, while the drying treatment was carried out with two types, which are the GHE drying method and the conventional drying method using sunlight. The results of the research on porang chips on brightness, moisture content, glucomannan content, ash content, and calcium oxalate content showed that the thickness of the slices had an effect on the quality of the chips. The thicker the slices of the porang chips, the darker the color of the porang chips. The thicker the slices of the porang chips, the higher the water content of the chips. The amount of glucomannan (%) in porang chips goes down as the slices get bigger.