Wirawan, Patrick Pantang (2015) Optimalisasi Lama Penggilingan Ball Mill Kombinasi Cyclone dan Blower Pada Penepungan Porang (Kajian : Kadar Glukomanan dan Viskositas). Sarjana thesis, Universitas Brawijaya.
Abstract
Tepung porang merupakan produk setengah jadi yang berasal dari penggilingan chips porang (Amorhophalus muelleri blume). Dalam usaha penepungan umbi ini sering kali didapat masalah seperti kadar glukomanan yang dihasilkan terlalu rendah dan juga kadar oksalat yang terlalu tinggi. Tujuan dari penelitian ini adalah untuk menentukan lama waktu penggilingan tepung porang dengan menggunakan modifikasi ball mill semi-continous dengan cyclone sehingga diperoleh tepung porang dengan kadar glukomanan yang tinggi serta viskositas tinggi tanpa pencucian menggunakan etanol bertingkat. Rancangan pada penelitian ini menggunakan Respon Surface Method (RSM) dengan satu faktor yaitu lama penggilingan dengan 3 center point dalam rentang waktu penggilingan 30 menit hingga 90 menit. Rancangan ini dibuat dengan menggunakan software Desain Expert 9.0.4 yang melibatkan 9 satuan percobaan serta 3 macam respon yaitu Rendemen, Kadar Glukomanan dan Viskositas. Analisis ragam (ANOVA), koefisien regresi pada model setiap respon, dan prediksi titik optimum lama penggilingan akan di perhitungkan oleh software Desain Expert 9.0.4. Setelah didapat titik optimum lama penggilingan untuk mendapatkan rendemen, kadar glukomanan dan viskositas maksimum, dilakukan verifikasi pada titik optimum untuk mengetahui kebenaran data tersebut. Hasil penelitian menunjukkan bahwa lama waktu penggilingan optimal pada penepungan adalah 75,91 menit dan berpengaruh sangat nyata terhadap kadar glukomanan dan viskositas pada taraf (α=0,01). Pada titik optimal dihasilkan rendemen sebesar 29,1208%, kadar glukomanan sebesar 59.491.11% dan viskositas sebesar 3568111.9 c.Ps. Hasil verifikasi menunjukan rendemen sebesar 30.14 ± 1.71 %, glukomanan sebesar 59.30 ± 0.56 % dan viskositas sebesar 3627 ± 140.00 c.Ps.
English Abstract
Porang flour is a semi-purified product derived from milling of porang chips (Amorhophalus muelleri blume). Some problems encountered producing porang flour by dry milling method are low glucomannan and high oxalate contents. The objective of this study is to determine the length of milling time using a semi-continuous modified ball mill with a cyclone, in order to obtain high level of glucomannan and high viscosity of porang flour with no further purification treatment by using ethanol-rising. Response Surface Method (RSM) with one factor which is milling time, with 3 centre point were used in this experiment. Milling time as an independent variable from 30 to 90 minutes was used. Experimental design of the experiment was set up using Design Expert software version 9.0.4, where the total treatments included 9 treatments with three (3) response which were the yield, glucomannan and viscosity contents. Analysis of variance (ANOVA) of response surface, regression coefficient in a model of each response, prediction the find the optimum point of milling processed were calculated, using design expert software version 9.0.4. After obtaining the optimum point of milling processed in regard to the maximum of yield, glucomannan and viscosity content, then recheck experiment was conducted to verify to optimum point of milling processed. The results showed that, the optimal of milling time in porang flour milled with a semi-continuous modified ball mill equipped with a cyclone system was 75.91 minutes. It had a very significant effect on the levels of glucomannan and viscosity at the level of (α = 0.01). At the optimal milling point resulted the yield of 29.1208%, glucomannan levels 59.491.11% and a viscosity 3568111.9 cPs. Verification experiment resulted the yield of 30.14 ± 1.71%, glucomannan 59.30 ± 0.56 % and viscosity 3627 ± 140.00 cPs
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/469/051508758 |
| Uncontrolled Keywords: | ball mill, cyclone, glukomanan, oksalat, tepung porang,-ball mill, cyclone, glucomannan, oxalate, porang flour |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 08 Jan 2016 10:37 |
| Last Modified: | 29 Nov 2021 03:29 |
| URI: | http://repository.ub.ac.id/id/eprint/150391 |
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