WIBAWA ABDILLAH, YONI (2023) PENGARUH UKURAN PARTIKEL PENGGILINGAN PORANG (Amorphophallus muelleri Blume) TERHADAP KARAKTERISTIK FISIKOKIMIA TEPUNG PORANG DAN GLUKOMANAN YANG DIHASILKAN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Porang tuber has the potential as a substitute for wheat flour because it has a high glucomannan content to be developed in the food and non-food industries. Data from the Agricultural Research and Development Agency (2021), exports of porang tuber reached 32,000 with an export value of 1.42 trillion Rupiah. This number increased by 160% compared to exports in 2019. Porang tuber has high oxalate content which can cause itching. Reducing the oxalate content could be done by the particle size. This study used a completely randomized design with one factor, namely particle sizes of various meshes with levels of 20 mesh, 40 mesh, 60 mesh, 80 mesh, 100 mesh, which aims to determine the effect of particle size on the physical and chemical properties of porang flour and the effect of flour particle size. The particle size factors of significantly affected the viscosity, solubility, water content, protein content, oxalate content, glucomannan content, and starch content. The glucomannan content in selection flour was 48.37%. This porang flour was choosen to be extracted analyzed by physical and chemical. The flour, glucomannan flour, had a value of 60.38%. The oxalic acid content on porang flour with the highest glucomannan content were 0.85%. The glucomannan flour had oxalic acid dontent of 0.11%.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Umbi porang berpotensi sebagai pengganti tepung terigu karena memiliki kandungan glukomanan yang tinggi untuk dikembangkan dalam industri pangan dan non pangan. Data Badan Litbang Pertanian (2021), ekspor umbi porang mencapai 32.000 dengan nilai ekspor 1,42 triliun Rupiah. Jumlah ini meningkat 160% dibandingkan ekspor tahun 2019. Umbi porang memiliki kandungan oksalat yang tinggi yang dapat menyebabkan gatal-gatal. Pengurangan kandungan oksalat dapat dilakukan dengan ukuran partikel. Penelitian ini menggunakan Rancangan Acak Lengkap dengan satu faktor yaitu ukuran partikel berbagai mesh dengan taraf 20 mesh, 40 mesh, 60 mesh, 80 mesh, 100 mesh, yang bertujuan untuk mengetahui pengaruh ukuran partikel terhadap sifat fisika dan kimia. tepung porang dan pengaruh ukuran partikel tepung. Faktor ukuran partikel berpengaruh nyata terhadap viskositas, kelarutan, kadar air, kadar protein, kadar oksalat, kadar glukomanan, dan kadar pati. Kandungan glukomanan pada tepung pilihan sebesar 48,37%. Tepung porang ini dipilih untuk diekstrak dianalisis secara fisika dan kimia. Tepung terigu glukomanan memiliki nilai 60,38%. Kandungan asam oksalat pada tepung porang dengan kandungan glukomanan tertinggi adalah 0,85%. Tepung glukomanan memiliki kandungan asam oksalat sebesar 0,11%. | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) S Agriculture > SB Plant culture T Technology > TP Chemical technology |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Yoni Wibawa Abdillah | |||||||||
| Date Deposited: | 10 May 2023 09:55 | |||||||||
| Last Modified: | 10 May 2023 09:55 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/23899 |
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