Kajian Pengeringan Porang ( Amorphophallus Oncophyllus) berdasarkan Variasi Ketebalan Lapisan Menggunakan Tray Drayer

Abstract

Abstrak.Indonesia mempunyai berbagai jenis serealia dan umbi-umbian yang kaya akan karbohidrat. Salah satu umbi-umbian yang cukup potensial dikembangkan di Indonesia adalah porang. Tanaman porang mulai dibudidayakan secara komersial dan dimanfaatkan baik untuk industri pangan maupun non pangan. Penelitian ini bertujuan untuk mengetahui mutu tepung porang berdasarkan perlakuan variasi ketebalan irisan porang  pada proses pengeringan dengan menggunakan Tray Dryer. Penelitian ini menggunakan Porang varietas Amorphophallus oncophyllusdengan pengeringan menggunakan suhu 50^oC. Hasil penelitian ini menunjukkan bahwa Semakin tebal irisan porang maka durasi pengeringan akan semakin lama. Rata-rata lama pengeringan pada ketebalan irisan 1 mm adalah 260 menit, ketebalan irisan 2 mm  selama 290 menit dan ketebalan irisan 3 mm selama 330 menit. Rerata kelembaban relatif ruang pengering saat proses pengeringan irisan porang 1 mm adalah 57,12%, irisan porang 2 mm sebesar 57,78%, dan irisan porang 3 mm sebesar 58,10%. Kadar air tepung porang yang dikeringkan dengan ketebalan irisan 2 mm lebih tinggi  yaitu 10,39% dari pada kadar air tepung porang yang dikeringkan ketebalan irisan 1 mm dan 3 mm. Rendemen tepung porang tertinggi terdapat pada ketebalan irisan 2 mm sebesar 8,83% dan rendemen tepung porang pada ketebalan irisan 1 mm dan ketebalan irisan 3 mm bernilai sama yaitu sebesar 8,67%. Tingkat kecerahan tepung porang tertinggi terdapat pada variasi ketebalan irisan 1 mm, tingkat nilai L yang diperoleh sebesar 79,67. Berdasarkan uji organoleptic hedonik terhadap warna dan aroma tepung porang, penilaian rata-rata aroma tepung porang dari ketiga perlakuan menunjukkan nilai 3 (netral) diakibatkan karena masyarakat (panelis) masih belum terlalu mengenal tepung porang, sedangkan untuk penilaian skala warna tepung porang, panelis memberikan skor 4 (suka) untuk tepung porang pada ketebalan irisan 1 mm karena warna tepung lebih cerah (putih kekuningan).

Study of Drying Porang (Amorphophallus oncophyllus) Based on the Variation of Layer Thickness Using a Tray Dryer

Abstract. Indonesia has various types of cereals and tubers which are rich in carbohydrates. One of them is potential to be developed in Indonesia is porang. It began to be cultivated commercially and utilized both for food and non-food industries. This study aims to determine the quality of porang flour based on the variation of thickness treatment of porang slices in the drying process by using Tray Dryer. This research uses Porang Amorphophallus oncophyllus varieties by drying using a temperature of 50^oC. The results indicated that the thicker the slices of porang, the drying duration will be longer. The average drying time at 1 mm slice thickness is 260 minutes, 2 mm for 290 minutes and 3 mm slice for 330 minutes respectively. The average relative humidity of the drying chamber during the drying process of 1 mm slices is 57.12%, 2 mm by 57.78%, and 3 mm by 58.10%. The water content of dried porang flour with a slice thickness of 2 mm is higher at 10.39% than the water content of dried porang flour which has sliced thickness of 1 mm and 3 mm. The highest yield of porang flour is at a thickness of 2 mm slices of 8.83% and the yield of porang flour at a slice thickness of 1 mm and the thickness of a slice of 3 mm has the same value of 8.67%. The highest brightness level of porang flour is found in the variation of slice thickness of 1 mm, the level of L value obtained was 79.67. Based on organoleptic hedonic tests on the color and aroma of porang flour, the average assessment of the aroma of porang flour from the three treatments showed a value of 3 (neutral) due to the community (panelists) were not yet familiar with porang flour, whereas for the assessment of the porang flour color scale, panelists gave score 4 (likes) for flour at a slice thickness of 1 mm because the color of the flour is brighter (yellowish white).