Pengaruh Ketebalan Irisan dan Suhu Pengeringan Terhadap Sifat Fisik Chip dan Tepung Porang (Amorphophallus oncophyllus)

ELISABET DYAH WARDIANA, Sri Rahayoe, STP., MP;Prof. Dr. Ir. Eni Harmayani, M.Sc

2015 | Skripsi | S1 TEKNIK PERTANIAN

Umbi porang (Amorphophallus oncophyllus) merupakan salah satu hasil pertanian yang melimpah di Indonesia. Porang mengandung glukomannan yang bermanfaat sebagai serat pangan larut air yang rendah kalori dan banyak digunakan dalam industri pangan sebagai bahan tambahan dengan berbagai fungsi. Penelitian ini dilakukan untuk mengkaji perubahan sifat fisik berupa warna dan densitas pada chip porang selama pengeringan menggunakan cabinet dryer serta tepung porang yang dihasilkan selama pemisahan. Proses produksi tepung porang dilakukan dengan metode berikut: umbi porang segar dicuci dan dikupas kemudian dirajang dengan ketebalan 1 mm dan 3 mm. Irisan porang kemudian dikeringkan dengan suhu 50 derajat C, 60 derajat C, 70 derajat C sampai kadar air mencapai 8-11 persen. Selama pengeringan diambil data densitas dan warna dengan interval 15 menit. Chip porang kering kemudian ditepungkan dan dipisahkan dari kalsium oksalat dan komponen lain. Hasil penelitian menunjukkan bahwa tidak ada perbedaan yang signifikan (P lebih kecil 0,05) antara perlakuan suhu pengeringan terhadap warna dan densitas chip porang. Sedangkan ketebalan irisan mempengaruhi warna dan densitas. Konstanta laju perubahan densitas berkisar antara 0,0044 – 0,0297 per menit dan konstanta laju perubahan warna sebesar 0,0015 – 0,013 per menit. Setelah melalui proses pemisahan tepung porang memiliki densitas sebesar 0,602 – 0,732 gram per cm kubik sedangkan derajat keputihan tepung porang sebesar 60,58 -73,012 persen. Tepung porang yang telah melalui proses pemisahan siap untuk diekstraksi menjadi tepung glukomannan.

Porang corm (Amorphophallus oncophyllus) is one of the agricultural products that are abundant in Indonesia. Porang contains glucomannan that useful as a water-soluble dietary fiber, has low calories, and is widely used in the food industry as natural food additiver. This study was done to study the changes of physical properties such as color and density of porang chip during drying process using cabinet dryer and porang flour during separation process. Porang flour production process carried out by the following methods: fresh porang corm was washed and stripping and then sliced with a thickness of 1 mm and 3 mm. Porang slices was dried at a temperature of 50 degree C, 60 degree C, 70 degree C to reach moisture content of 8-11 percent . During drying, color and density data were taken with an interval of 15 minutes. Porang chip was powdered and separated from the calcium oxalate and other components through separation process. The study showed there wasn’t significant difference (P less than 0,05) between the temperature of the drying treatments to the color and density of porang chips. Meanwhile, the slice thickness affected the color and density. The constanta rate of density change were 0.0044 to 0.0297/minute and the constanta rate of color change were 0.0015 to 0.013/minute. Through the separation process porang flour had density value in the range of 0.602 to 0.732 g / cm cubic while the flour whitenesses were 60,58 to 73,012 percent. Porang flour that had been through the separation process was be ready to be extracted into glukomannan flour.

Kata Kunci : Kata kunci: Umbi porang (Amarphophallus oncophyllus), pengeringan cabinet dryer, pemisahan.