Optimasi Produksi Tepung Porang dari Chip Porang Secara Mekanis dengan Metode Permukaan Respons

Authors

  • Anni Faridah
  • Simon Bambang Widjanarko
  • Aji Sutrisno
  • Bambang Susilo

DOI:

https://doi.org/10.22219/JTIUMM.Vol13.No2.158-166

Keywords:

calcium oxalate, porang flour, optimization, mekanis

Abstract

Porang Tuber (Amorphophallus oncophyllus) has high Glucomanan content which is very useful in food and non food industry as well as in medical industry. The only main problem in development of porang flour is its Calcium Oxalate content that stipulates irritation (itchiness) and health disorder. Optimization study of diminution (reduction) content of Calcium Oxalate during mechanical grinding process using stamp mill and blowing fractionation. Optimization was performed by applying Response Surface Model (RSM), central composite model. Three variables i.e. weight of porang chip, grinding time and grinding speed were studied in order to study the Calcium Oxalate content as a response. Response model obtained was quadratic which was acquired at 1.3 kg porang optimum weight; grinding time 17.4’8”; and grinding speed at 19,23 rpm. Optimum Calcium content has been predicted at 0.2978% which was 0.3% in actual, decrease 92,12%

 

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Published

12/28/2012

How to Cite

Faridah, A., Widjanarko, S. B., Sutrisno, A., & Susilo, B. (2012). Optimasi Produksi Tepung Porang dari Chip Porang Secara Mekanis dengan Metode Permukaan Respons. Jurnal Teknik Industri, 13(2), 158–166. https://doi.org/10.22219/JTIUMM.Vol13.No2.158-166

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