MECHANICAL PURIFICATION AND PHYSICOCHEMICAL CHARACTERIZATION OF PORANG FLOUR (Amorphophallus mulleri Blume) DERIVED FROM PORANG STICK)
Lisa Astiana Ghina Saudah, Dr. Sri Rahayoe, S.T.P., M,P. ; Hanim Zuhrotul Amanah, S.T.P., M.P., Ph.D., IPM.
2025 | Skripsi | TEKNIK PERTANIAN
Tepung porang adalah produk turunan dari umbi porang (Amorphophallus
muelleri Blume). Tepung porang memiliki kandungan glukomanan yang
bermanfaat di berbagai bidang termasuk industri dan pangan. Glukomanan diekstrak
dari tepung porang yang berasal dari chips porang. Kualitas chips porang
seringkali kurang bagus karena lambat dalam proses pengeringan dan hasilnya
tidak kering secara merata. Untuk itu, perlu dikembangkan metode pengeringan
porang yang lebih cepat dan menghasilkan kualitas yang dapat memenuhi
permintaan pasar. Salah satu upaya yang dapat dilakukan adalah modifikasi
proses pengeringan chips dengan pengecilan ukuran menjadi stik dan
variasi pengaturan suhu pengeringan. Penelitian ini bertujuan untuk
mengevaluasi kualitas tepung porang yang diproduksi dengan metode mekanis dari
bahan baku stik porang yang dikeringkan dengan variasi pengaturan suhu.
Tepung porang dibuat dari 4 jenis stik porang yang
dikeringkan dengan variasi pengaturan suhu dan 2 jenis stik porang komersial.
Stik porang dihaluskan dengan mesin hammer mill, diayak dengan ayakan Tyler
dan dihembuskan dengan cyclone separator. Kualitas tepung yang
terdiri dari kadar air, whiteness index, viskositas, kelarutan,
transparansi, distribusi ukuran partikel, fineness modulus, diameter
rerata geometris dan standar deviasi geometris (Dgw dan Sgw), kadar abu, kadar
glukomanan dan kadar kalsium oksalat diuji dan dibandingkan kualitasnya dengan
tepung porang komersial.
Hasil penelitian ini menunjukkan bahwa variasi pengaturan
suhu pengeringan stik porang berpengaruh terhadap kualitas tepung. Variasi
pengaturan suhu pengeringan stik porang 50oC selama 2 jam diikuti
dengan suhu 60oC selama 1,5 jam dan 75oC selama 45 menit
(50V) memberi hasil yang baik pada kadar air, viskositas, kelarutan,
transparansi, kadar abu, kadar glukomanan dan kadar kalsium oksalat. Namun
demikian, nilai whiteness index tepung porang hasil penelitian lebih
rendah daripada tepung porang yang ditambah dengan sulfit (S). Tepung porang
terbaik memiliki karakteristik kadar air 10,02%, viskositas 5733,33, kelarutan
99,65%, transparansi 3,30, pH 6,19, distribusi ukuran partikel 0,33±0,41,
densitas 0,65 g/ml, kadar abu 4,15%, kadar glukomanan 63,75%, dan kadar kalsium
oksalat 0,39%.
Porang flour is a derivative product of the porang
tuber (Amorphophallus muelleri Blume), notable for its glucomannan
content, which is valuable for industrial and food applications. Glucomannan is
extracted from porang flour produced from porang chips; however, the quality of
these chips is often suboptimal due to slow and uneven drying processes.
Therefore, the development of faster drying methods that yield
market-acceptable quality is necessary. One approach involves modifying the
drying process by reducing chip size to sticks and varying drying temperatures.
This study aims to evaluate the quality of porang flour produced mechanically
from stick-shaped porang dried at different temperature settings.
Porang flour was produced from four types of stick-shaped
porang dried with various temperature profiles and two types of commercial
porang sticks. The sticks were milled using a hammer mill, sieved with a Tyler
sieve, and separated using a cyclone separator. The flour quality was assessed
based on moisture content, whiteness index, viscosity, solubility,
transparency, particle size distribution, fineness modulus, geometric mean
diameter and standard deviation (Dgw and Sgw), ash content, glucomannan
content, and calcium oxalate content, and compared to commercial porang flour.
The results indicate that variations in drying
temperature significantly affect flour quality. The temperature profile of 50
°C for 2 hours, followed by 60 °C for 1,5 hours and 75 °C for 45 minutes (50V)
produced flour with favorable moisture content, viscosity, solubility,
transparency, ash content, glucomannan content, and calcium oxalate content.
However, the whiteness index of the resulting flour was lower than that of the
sulfite-treated commercial flour. The optimal porang flour exhibited a moisture
content of 10.02%, viscosity 5733.33 mPa.s, solubility of 99.65%, transparency
of 3.30, pH of 6.19, particle size distribution of 0.33=0.41, density of
0.65g/ml, ash content of 4.15%, glucomannan content of 63.75% and calcium
oxalate content of 0.39%.
Kata Kunci : porang flour, porang sticks, drying temperature regulation, mechanical purification, quality
