KARAKTERISASI TEPUNG PORANG YANG DIPROSES MENGGUNAKAN METODE FISIK PADA LINI PRODUKSI AGROFORESTRY PERHUTANI JAWA TIMUR
STELLA MARIA DYAH CAHYARANI, Hanim Zuhrotul Amanah, S.T.P., M.P., Ph.D., IPM. ; Dr. Sri Rahayoe, S.T.P., M.P.
2024 | Skripsi | TEKNIK PERTANIAN
Porang is a tuberous plant with high glucomannan content and significant economic potential. The porang flour produced from milling porang tuber chips also contains high levels of glucomannan, making it a functional food ingredient. This research aims to evaluate the quality of porang flour resulting from the production line at Agroforestry Perum Perhutani, which includes a hammer mill equipped with a cyclone separator and sieves.
Quality testing of porang flour was conducted on three variations of raw materials: chips with sulfur fumigation treatment, chips without sulfur fumigation treatment (non-sulfur), and commercial chips from West Java. The milling method used was a hammer mill equipped with a cyclone separator and two types of sieves, that is vibratory and impact. The quality of the flour was assessed based on physical characteristics (moisture content, ash content, viscosity, density, and color) and chemical characteristics (glucomannan content, calcium oxalate content, and sulfur residue).
The research findings indicate that variations in raw materials (porang chips) and sieving affect the quality of the resulting flour. Chips with sulfur fumigation exhibit higher lightness and whiteness index values than those without sulfur fumigation. Flour with sulfur fumigation has a lower glucomannan content, which impacts its viscosity. However, the differences in glucomannan content among the three porang flour variations are not particularly significant. The flour with sulfur fumigation has characteristics nearly identical to the commercial flour produced by industries in West Java. The characterization results of the porang flour quality included moisture content (8.914-11.293 %wb), ash content (4.112-6.862 %), viscosity (411.11-33,200.00 mPa.s), bulk density (0.7349-0.8129 g/mL), tapped density (0.8238-0.8956 g/mL), lightness (70.66-82.95), whiteness index (34.27-44.38), glucomannan content (28.72-57.68 %), calcium oxalate content (0.215-1.076 %), and sulfur residue (180.602-263.021 ppm), average particle size (0,1237 – 0,7109 mm).
Kata Kunci : tepung porang, kualitas fisik, kualitas kimiawi