Sary, Irianti Aqilah (2018) Pengaruh Lama Waktu Pemolesan Menggunakan Polishing Machine Terhadap Karakteristik Fisik Dan Kimia Tepung Porang (Amorphophallus Muelleri Blume). Sarjana thesis, Universitas Brawijaya.
Abstract
Porang (Amorphopallus muelleri Blume) adalah umbi yang banyak ditemukan di Pulau Jawa. Umbi porang selanjutnya dapat diolah menjadi tepung porang. Masalah utama yang dihadapi dalam pengembangan tepung porang di Indonesia adalah tingginya kandungan kalsium oksalat, warna tepungnya coklat gelap, dan rendahnya kandungan glukomanan, sehingga tepung porang jarang dimanfaatkan dalam pembuatan makanan. Metode yang digunakan untuk pemurnian tepung porang adalah secara mekanis / penggilingan. Penelitian ini bertujuan untuk menurunkan kadar oksalat dan meningkatkan kualitas tepung porang dengan pemolesan menggunakan mesin sosoh. Penelitian ini menggunakan Rancangan Acak Lengkap dengan satu faktor. Faktor 1 lama pemolesan terdiri dari 3 level (15, 30, dan 45 menit). Setiap satuan percobaan diulang sebanyak 3 kali sehingga didapatkan 9 satuan percobaan. Data yang diperoleh dianalisa dengan metode analisa ragam (ANOVA) dengan selang kepercayaan 95% menggunakan aplikasi minitab 17 dan dilakukan Uji Lanjut menggunakan Fisher. Hasil analisa sidik ragam (ANOVA) dengan selang kepercayaan 95% menunjukkan jika lama waktu pemolesan berpengaruh nyata terhadap kadar oksalat, glukomanan, viskositas, rendemen tepung porang, dan derajat putih tepung porang. Perlakuan terbaik didapat pada perlakuan lama pemolesan 15 menit. Tepung porang perlakuan terbaik memiliki kadar oksalat 0,46., kadar glukomanan 65,87., Viskositas 5222 Cpa., derajat putih 60,59 dan rendemen 1,05 kg.
English Abstract
Porang (Amorphopallus muelleri Blume) is a tuber that is commonly found in Java. Porang tubers can then be processed into porang flour. The main problem faced in the development of porang flour in Indonesia is the high content of calcium oxalate, the color of the flour is dark brown, and the low content of glucomannan, so porang flour is rarely used in making food. The method used for purification of porang flour is mechanical / milling. This study aims to reduce the levels of oxalate and improve the quality of porang flour by grinding using polishing machines. Completely Randomized Design with one factor was use in this research. Factor one the milling time factor consists of 3 levels (15, 30, and 45 minutes). Each experimental unit was repeated 3 times, so 9 experimental units were obtained. The data obtained were analyzed by variance analysis methods (ANOVA) with a confidence interval of 95% using Minitab 17 and using fisher as post hoc test. The results of variance analysis (ANOVA) with a 95% confidence interval showed that the milling time had a significant effect on oxalate, glucomannan, viscosity, porang flour yield, and white degree of porang flour. The best treatment is obtained at 15 minutes of grinding time. The best treatment porang flour has oxalate content of 0.46. Glucomannan content of 65.87. Viscosity of 5222 Cpa. White degree of 60.59 and yield of 1.05 kg.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/541/051810884 |
| Uncontrolled Keywords: | Oksalat, Penyosohan, Tepung porang / Oxalate, Polishing, Porang Flour |
| Subjects: | 600 Technology (Applied sciences) > 635 Garden crops (Horticulture) > 635.2 Edible tubers and bulbs > 635.23 Yams (Dioscorea) |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 04 Nov 2019 02:18 |
| Last Modified: | 01 Jul 2022 04:13 |
| URI: | http://repository.ub.ac.id/id/eprint/166013 |
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