PENGARUH KECEPATAN ANGIN HEMBUSAN CYCLONE SEPARATOR TERHADAP KARAKTERISTIK KIMIA TEPUNG PORANG (Amorphophallus muelleri Blume)

Hayaah Aulaa Ma'rufaa, Dr. Ir. Muhammad Nur Cahyanto, M.S; Dr. Lily Arsanti Lestari, S.T.P.,M.P.

2023 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

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            Dalam penelitian ini, chips porang dari PT Sanindo Porang Berkah sebagai bahan baku ditumbuk untuk mengecilkan ukuran, digiling, diayak dengan mesh ukuran 60, lalu tepung yang lolos ayakan mesh 60 dihembus menggunakan empat variasi kecepatan angin, yaitu 5,9 meter per second, 6,6 meter per second, 7,07 meter per second, dan 7,17 meter per second. Kemudian dilakukan penentuan kadar glukomanan, pati, kalsium oksalat, protein, dan kadar air pada tepung porang tanpa perlakuan dan tepung porang hasil penghembusan. Didapatkan kadar glukomanan, kadar pati, kalsium oksalat, dan protein dalam tepung tanpa penghembusan berturut-turut adalah 29 persen, 58,74 persen, 0,5825 persen, dan 10,74 persen; pada tepung dengan kecepatan hembus 5,9 meter per second adalah 39,8 persen, 50,45 persen, 0,5091 persen, dan 8,66 persen; pada tepung dengan kecepatan hembus 6,6 meter per second adalah 40,21 persen, 47,72 persen, 0,5657 persen, dan 8,21 persen; pada tepung dengan kecepatan hembus 7,07 meter per second adalah 43,74 persen,46,19 persen, 0,5219 persen, dan 8,6 persen; lalu pada tepung dengan kecepatan hembus 7,17 persen adalah 42,57 persen, 40,73 persen, 0,5251 persen, dan 8,62 persen. Proses penghembusan berpengaruh secara signifikan pada kadar glukomanan, pati, dan protein tepung porang, namun variasi kecepatan yang ada tidak berpengaruh nyata pada kadar proteinnya. Sementara pada kadar kalsium oksalat dan kadar air, proses penghembusan tidak memiliki pengaruh signifikan. Perlakauan terbaik didapatkan pada tepung porang dengan penghembusan kecepatan 7,17 meter per second.

Now porang flour is becoming a derivative product of porang tubers that is being widely developed because of the glucomannan content in it which is useful in the industrial sector and is experiencing high demand in local and export markets. The quality of porang flour directly defines the range of its application in industry. Mechanical purification is an effort to purify porang flour at low cost. One method of mechanical purification is separating impurities using a cyclone separator with the principle of separating particles based on their size or mass. This research was aimed to determine the effect of exhalation on the chemical characteristics of porang flour.

In this research, porang chips from PT Sanindo Porang Berkah as raw material were ground to reduce the size, milled, sifted with a 60 mesh sieve, then the flour that passed through the 60 mesh sieve was blown using four variations of wind speed, namely 5.9 meter per second, 6.6 meter per second, 7.07 meter per second, and 7.17 meter per second. Then, the levels of glucomannan, starch, calcium oxalate, protein and water content in unblown porang flour and blown porang flour were determined. It was found that the glucomannan content, starch content, calcium oxalate, and protein in flour without blowing were respectively 29 percent, 58.74 percent, 0.5825 percent, and 10.74 percent; in flour with a blowing speed of 5.9 meter per second it is 39.8 percent, 50.45 percent, 0.5091 percent, and 8.66 percent; in flour with a blowing speed of 6.6 meter per second are 40.21 percent, 47.72 percent, 0.5657 percent, and 8.21 percent; in flour with a blowing speed of 7.07 meter per second are 43.74 percent, 46.19 percent, 0.5219 percent, and 8.6 percent; then for flour with a blowing speed of 7.17 meter per second are 42.57 percent, 40.73 percent, 0.5251 percent, and 8.62 percent. The blowing process has a significant effect on the levels of glucomannan, starch and protein in porang flour, but variations in speed do not have a significant effect on the protein levels. Meanwhile, on calcium oxalate levels and water content, the blowing process did not have a significant effect. The best treatment was obtained with porang flour with a blowing speed of 7.17 meter per second.

Kata Kunci : kecepatan angin, cyclone separator, tepung porang, glukomanan, kalsium oksalat