PERPINDAHAN PANAS DAN MASSA PADA PENGERINGAN CHIP PORANG (Amorphophallus muelleri Blume) MENGGUNAKAN CABINET DRYER DAN KARAKTERISASI KUALITAS PRODUK
NATASYA ANWAR, Dr. Sri Rahayoe, S.T.P., M.P.;Dr. Joko Nugroho Wahyu Karyadi, S.T.P., M.Eng.
2024 | Skripsi | TEKNIK PERTANIAN
Porang
(Amorphophallus muelleri Blume) merupakan salah satu jenis tanaman
umbi-umbian yang banyak dijumpai di Indonesia. Tanaman ini memiliki kandungan
glukomanan dan memiliki potensi yang tinggi untuk dibudidayakan. Chip
porang merupakan salah satu contoh pengolahan umbi porang yang dapat
meningkatkan nilai jual dari porang. Kualitas chip porang yang
dihasilkan di Indonesia masih rendah, akibat proses pengeringan dengan
menggunakan metode penjemuran sinar matahari langsung. Penelitian ini bertujuan
untuk memperoleh menentukan nilai koefisien perpindahan panas konveksi (h) dan
konstanta laju pengeringan (k) berdasarkan perpindahan panas dan
massa pada proses pengeringan chip porang menggunakan cabinet dryer dan
karakterisasi produk
Pembuatan chip porang dilakukan menggunakan cabinet dryer. Pengeringan dilakukan dengan variasi penempatan chip porang pada 3 lokasi rak yang berbeda. Selama pengeringan dilakukan pengamatan terhadap perubahan massa, suhu, dan warna chip porang selama 12 jam. Data suhu dan kadar air yang diperoleh digunakan untuk analisis koefisien perpindahan panas konveksi (h) dan konstanta laju pengeringan (k) menggunakan metode Runge-Kutta. Selain itu dilakukan analisis kualitas fisik dan kimia lain meliputi kadar air, kadar abu, warna, kadar glukomanan, dan kadar kalsium oksalat.
Hasil
penelitian menunjukkan bahwa nilai koefisien perpindahan panas konveksi (h)
berkisar antara 5,61–13,74 W/m2.oC.
Sementara itu konstanta laju pengeringan (k) berkisar antara 7,00–11,04/jam.
Kualitas fisik chip porang yang dihasilkan meliputi kadar air berada
pada kisaran 7,98–12,59% (w.b) tergolong pada kelas mutu I, kadar abu 3,72–4,45%
pada kelas mutu I dan II, whiteness index antara 35,26–44,04%, konstanta
laju perubahan warna berkisar -0,054 hingga -0,030/jam. Kualitas kimia meliputi
kadar glukomanan berkisar antara 37,00–45,64%. dan tergolong pada kelas mutu I.
Sementara itu kadar kalsium oksalat berkisar antara 200,16–390,29 mg/100 g.
Variasi rak hanya berpengaruh signifikan pada kadar abu, whiteness index, dan
nilai konstanta laju perubahan warna chip porang.
Porang
(Amorphophallus muelleri Blume) is one of the tuberous plant species
commonly found in Indonesia. This plant contains glucomannan and has high
potential for cultivation. Porang chip are an example of processing porang
tubers that can increase the value of porang. The quality of porang chip
produced in Indonesia is still low due to the drying process using direct
sunlight drying methods. This research aims to determine the values of
convection heat transfer coefficient (h) and drying rate constant (kp) based on
heat and mass transfer in the drying process of porang chip using a cabinet
dryer and product characterization.
Porang chip were made using a cabinet dryer. Drying was carried out with variations in the placement of porang chip on 3 different shelves. During drying, observations were made on changes in mass, temperature, and color of porang chip for 12 hours. The temperature and moisture data obtained were used for the analysis of convection heat transfer coefficient (h) and drying rate constant (kp) using the Runge-Kutta method. In addition, other physical and chemical quality analyses were conducted, including moisture content, ash content, color, glucomannan content, and calcium oxalate content.
The
research results showed that the values of the convection heat transfer
coefficient (h) ranged from 5,61–13,74 W/m2.oC.
Meanwhile, the drying rate constant (k) ranged from 7,00–11,04/hour. The
physical quality of the porang chip produced included moisture content ranging
from 7,98–12,59% (w.b), classified as grade I, ash content ranging from 3,72–4,45%,
classified as grades I and II, whiteness index ranging from 35,26–44,04%, and
the rate constant of color change ranging from -0,054 to -0,030/hour. Chemical
quality included glucomannan content ranging from 37–45,64%, classified as
grade I, while calcium oxalate content ranged from 200,16–390,29 mg/100 g.
Shelf variation only significantly affected ash content, whiteness index, and
the rate constant of color change of porang chip.
Kata Kunci : laju pengeringan, kualitas fisik dan kimia, porang, glukomanan, oksalat