Produksi Tepung Rendah Kalsium Oksalat dari Umbi Porang (Amorphophallus muelleri Blume) dengan Kombinasi Proses Fisik dan Kimia

Izzuddin, Fahmi Muhammad and Maula, Fikaputri Rohmatul (2022) Produksi Tepung Rendah Kalsium Oksalat dari Umbi Porang (Amorphophallus muelleri Blume) dengan Kombinasi Proses Fisik dan Kimia. Diploma thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

‘Umbi Porang’ (Amorphophallus muelleri Blume) adalah salah satu jenis umbi yang banyak ditemukan di Indonesia dan kaya manfaat untuk kesehatan karena kandungan senyawa fungsional glukomanan sebagai serat mudah larut. Disamping itu, umbi porang memiliki anti- nutrient berupa kalsium oksalat yang dapat menyebabkan gangguan kesehatan. Kualitas tepung porang dari umbi dipengaruhi oleh jenis umbi, penanganan pasca panen, dan proses produksinya. Oleh karena itu, tujuan dari penelitian terapan ini yaitu memproduksi tepung porang rendah kalsium oksalat dengan kombinasi proses fisik dan kimia untuk meningkatkan kualitas tepung porang yang dihasilkan. Metode produksi yang dilakukan adalah umbi porang dicuci dari kotoran tanah dengan air yang mengalir kemudahan ditiriskan, lalu umbi bersih diiris dengan variasi ketebalan 2, 4, 6 dan 8 mm, serta variasi perlakuan perendaman dengan natrium metabisulfit dan air. Proses selanjutnya yaitu pengeringan irisan umbi dengan metode pengeringan sinar matahari (sun drying / SD) dan oven (oven drying / OD). Proses selanjutnya masing-masing chip kering diproses menjadi tepung porang menggunakan blender dengan kecepatan putar yang sama selama 1 menit. Tepung yang diperoleh dari variasi tersebut diuji kualitasnya kadar kalsium oksalat dan kadar glukomanan menggunakan metode berdasarkan SNI 7939:2020. Sedangkan pengujian kadar air dan kadar abu menggunakan metode berdasarkan SNI 01-2891-1992. Tepung porang dengan kualitas terbaik dihasilkan pada kondisi pengeringan oven dengan perendaman menggunakan larutan natrium metabisulfit 1500 ppm selama 15 menit menghasilkan kadar kalsium oksalat, glukomanan, kadar air, dan kadar abu berturut-turut adalah 68,6 mg/100 g, 60%, 6,96%, dan 9,40%. Kondisi tersebut belum sepenuhnya memenuhi standar kualitas sehingga perlu adanya proses pengolahan lebih lanjut seperti pengayakan untuk menyeragamkan partikel dan pemurnian tepung untuk mengurangi kontaminan serta meningkatkan kadar glukomanan.
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‘Umbi Porang’ (Amorphophallus muelleri Blume) is a type of tuber that is commonly found in Indonesia and is rich in health benefits due to its functional compound glucomannan as a soluble fiber. Besides, porang tubers have an anti-nutrient in the form of calcium oxalate which can cause health problems. The quality of porang flour from tubers is influenced by the type of tuber, post-harvest handling, and the production process. Therefore, the purpose of this applied research is to produce low-calcium oxalate porang flour with a combination of physical and chemical processes to improve the quality of the resulting porang flour. The production method used was porang tubers washed from soil dirt with running water for easy drainage, then sliced clean tubers with variations in thickness of 2, 4, 6 and 8 mm, as well as various soaking treatments with sodium metabisulfite and water. The next process is the drying of tuber slices using sun drying (SD) and oven drying (OD) methods. The next process is that each dry chip is processed into porang flour using a blender with the same rotating speed for 1 minute. The flour obtained from these variations was tested for quality for calcium oxalate levels and glucomannan levels using a method based on SNI 7939:2020. While testing the water content and ash content using a method based on SNI 01-2891-1992. Porang flour with the best quality was produced under oven drying conditions by immersion using 1500 ppm sodium metabisulfite solution for 15 minutes to produce calcium oxalate, glucomannan, water content, and ash content respectively 68.6 mg/100 g, 60%, 6 ,96%, and 9.40%. These conditions have not fully met the quality standards so that further processing is needed such as sieving to uniform particles and refining flour to reduce contaminants and increase glucomannan levels.

Item Type:	Thesis (Diploma)
Additional Information:	RSKI 664.722 72 Izz p-1 2022
Uncontrolled Keywords:	Amorphophallus muelleri Blume, kalsium oksalat, ketebalan irisan, larutan perendaman, pengeringan. Amorphophallus muelleri Blume, calcium oxalate, thickness of slice, soaking solution.
Subjects:	T Technology > TP Chemical technology > TP248.3 Biochemical engineering. Bioprocess engineering
Divisions:	Faculty of Vocational > 24305-Industrial Chemical Engineering Technology
Depositing User:	Mr. Marsudiyana -
Date Deposited:	16 Jul 2026 06:49
Last Modified:	16 Jul 2026 06:49
URI:	http://repository.its.ac.id/id/eprint/135203

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