Mustofa, Saiin (2014) Pengaruh Pengecilan Ukuran Tepung Porang (Amorphophallus muelleri Blume) Dengan Metode Ball Mill Bersirip Dan Proses Pencucian Dengan Etanol Bertingkat Terhadap Kadar Glukomanan, Viskositas Dan Ukuran. Sarjana thesis, Universitas Brawijaya.
Abstract
Porang flour was the intermediately final product from porang yam (Amorphophallus muelleri Blume). Porang yam was Indonesian native yam and especially found in Java Island. High glucomannan content and relative small, similar size ware important parameter which porang flour must have. Both parameter in porang flour would determine the ability of the flour in absorbing water, forming gel and forming high viscosity which be used in food industry. Size reduction by ball mill and chemical purification ware a method can produce porang flour with high glucomannan content, high viscosity, and relative small, similar size of flour particle. The purpose of the research was to find out the effect of time milling porang flour by using ball mill and the chemical purification on purity of porang flour. The design used on the research was one factor Completely Randomised Design, that was, time milling which consists of 9 levels (L0 until L8). Every experiment unit was repeated twice, so that 18 experiment units are obtained. The data obtained ware analysed by Analysis of Variants (ANOVA) method and then DMRT (Duncan’s Multiple Range Test) was carried out. The best treatment selection was analysed by Multiple Attribute method. The results of the research showed that time milling significantly effects on glucomannan content and viscosity in about (α=0,01). The best treatment was obtained at L8 milling with average particle size 180-322,7 μm, glucomannan content in the amount of 78,23%, and viscosity value in the amount of 25410 c.Ps
English Abstract
Porang flour was the intermediately final product from porang yam (Amorphophallus muelleri Blume). Porang yam was Indonesian native yam and especially found in Java Island. High glucomannan content and relative small, similar size ware important parameter which porang flour must have. Both parameter in porang flour would determine the ability of the flour in absorbing water, forming gel and forming high viscosity which be used in food industry. Size reduction by ball mill and chemical purification ware a method can produce porang flour with high glucomannan content, high viscosity, and relative small, similar size of flour particle. The purpose of the research was to find out the effect of time milling porang flour by using ball mill and the chemical purification on purity of porang flour. The design used on the research was one factor Completely Randomised Design, that was, time milling which consists of 9 levels (L0 until L8). Every experiment unit was repeated twice, so that 18 experiment units are obtained. The data obtained ware analysed by Analysis of Variants (ANOVA) method and then DMRT (Duncan’s Multiple Range Test) was carried out. The best treatment selection was analysed by Multiple Attribute method. The results of the research showed that time milling significantly effects on glucomannan content and viscosity in about (α=0,01). The best treatment was obtained at L8 milling with average particle size 180-322,7 μm, glucomannan content in the amount of 78,23%, and viscosity value in the amount of 25410 c.Ps
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/201/051403377 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 23 Jun 2014 14:45 |
| Last Modified: | 22 Oct 2021 07:21 |
| URI: | http://repository.ub.ac.id/id/eprint/149592 |
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