<![CDATA[Abstrak. Umbi porang (Amorphopallus muelleri Blume) adalah salah satu jenis umbi-umbian yang bernilai ekonomis tinggi karena mengandung glukomanan yang kaya akan manfaat dan berpotensi diolah menjadi tepung porang. Salah satu tahpan yang sangat penting dalam produksi tepung adalah proses pengeringan. Penelitian ini bertujuan untuk mengkaji pengaruh suhu pengeringan terhadap mutu tepung porang pada proses pengeringan dengan menggunakan alat pengering tipe rak dengan sumber panas dari pembakaran gas. Penelitian ini menggunakan metode eksperimen dengan rancangan acak lengkap (RAL) satu faktor yaitu suhu pengeringan. Suhu pengeringan yang diuji adalah suhu 45 C, 50 C dan 55 C. Hasil penelitian ini menunjukkan bahwa suhu pengeringan berpengaruh nyata terhadap mutu tepung porang. Mutu tepung porang terbaik diperoleh pada suhu pengeringan 55C dengan kadar air sebesar 11,104%, kadar abu sebesar 5,816%, kadar glukomanan sebesar 17,785%, rendemen sebesar 13,444%, dan modulus kehalusan tepung sebesar 2,556.The Effect of Drying Temperature in a Tray Dryer on the Quality of Porang Flour (Amorphophallus muelleri Blume)Abstract. Amorphopallus muelleri Blume, often known as porang tuber is a type of tuber with significant commercial importance due to the presence of glucomannan which has numerous health benefits and may be converted into porang flour. The drying process is one of the most important steps in the producing flour. This study uses a tray drier with the heat energy produced from gas stove. The objective of the study is to determine the influence of drying temperature against the quality of porang flour. The study had been conducted by completely randomized design (CRD) experimental at 3 levels of drying temperatures, 45, 50, and 55C. Results showed that the drying temperature significantly affects the quality of porang flour including yield, glucomannan content, water content, ash content, and flour fineness modulus. The optimal quality of porang flour was achieved at drying temperature of 55C. The characteristic of porang flour were moisture content of 11.104%, ash content of 5.816%, glucomannan content of 17.785%, yield of 13.444%, and flour fineness modulus of 2,556.]]>
Copyrights © 2024
