PENGARUH LAMA PERENDAMAN DALAM LARUTAN NACL DAN LAMA PENGERINGAN TERHADAP MUTU TEPUNG TALAS BELITUNG (Xanthosoma sagittifolium)

The Effect of NaCl Soaking Time and Drying Time on The Quality of Belitung Taro Flour (Xanthosoma sagittifolium)

Authors

  • Suci Suharti Universitas Mataram
  • Yeni Sulastri
  • Ahmad Alamsyah

DOI:

https://doi.org/10.29303/profood.v5i1.96

Keywords:

belitung taro, drying time, flour, nacl, soaking time, lama perendaman, lama pengeringan, talas belitung, tepung

Abstract

ABSTRACT

The purpose of this study was to determine the effect of NaCl soaking time and drying time on the quality of belitung taro flour (Xanthosoma sagittifolium). This study used a factorial design using 2 factors: NaCl soaking time (0, 30, and 60 minutes) and drying time (3, 4 and 5 hours) consisting of 9 treatments and 3 replications. The parameters observed included chemical parameters (moisture, ash, starch, calcium oxalate, and crude fiber content) and physical parameters (yield, bulk density and color value L *). The results of the research data were analyzed using analysis of variance alpha 5% and if there were significant differences it was tested further using the Duncan Multiple Range Test. The results showed that the treatment of soaking time in NaCl solution had a significantly effect on chemical parameters (moisture, ash, starch, calcium oxalate, and crude fiber content) and physical parameters (yield, bulk density, color value L*) . The drying time gave significantly effects on chemical parameters (moisture, ash, starch, calcium oxalate, and crude fiber content) and physical parameters (yield and bulk density). The interaction between NaCl soaking time and drying time gave a significantly effect on calcium oxalate content. The best treatment is 60 menit NaCl soaking time and 5 hours drying time (L3P3) with 3.56% moisture, 1.31% ash, 64.36% starch, 337.82 mg/100g calcium oxalate, 2.5% crude fiber content, 19.31% yield, 0.71 g/ml bulk density, and L* color value 92.28 that has met the SNI quality requirements for cassava flour.

Keywords: belitung taro, drying time, flour, NaCl, soaking time
ABSTRAK
Tujuan penelitian ini adalah untuk mengetahui pengaruh lama perendaman dalam larutan NaCl dan lama pengeringan terhadap mutu tepung talas belitung (Xanthosoma sagittifolium). Penelitian ini menggunakan Rancangan Faktorial menggunakan 2 faktor yaitu faktor lama perendaman dalam larutan NaCl (0, 30, dan 60 menit) dan faktor lama pengeringan (3, 4 dan 5 jam) yang terdiri dari 9 perlakuan dan 3 ulangan. Parameter yang diamati meliputi parameter kimia (air, abu, pati, kalsium oksalat, dan kadar serat kasar) dan parameter fisik (rendemen, densitas kamba dan warna nilai L*). Data hasil penelitian dianalisis menggunakan analisis keragaman pada taraf nyata 5% dan apabila terdapat beda nyata maka diuji lanjut menggunakan uji Duncan Multiple Range Test. Hasil penelitian menunjukkan bahwa perlakuan lama perendaman dalam larutan NaCl memberikan pengaruh yang berbeda nyata terhadap parameter kimia (kadar air, abu, pati, kalsium oksalat, dan serat kasar) dan parameter fisik (rendemen, densitas kamba, warna nilai L*). Perlakuan lama pengeringan memberikan pengaruh yang berbeda nyata terhadap parameter kimia (air, abu, pati, kalsium oksalat, dan kadar serat kasar) dan parameter fisik (rendemen dan densitas kamba). Interaksi antara lama perendaman dalam larutan NaCl dengan lama pengeringan memberikan pengaruh yang berbeda nyata terhadap kadar kalsium oksalat. Perlakuan terbaik yaitu lama perendaman dalam larutan NaCl 60 menit dan lama pengeringan 5 jam atau L3P3 dengan kadar air 3,56%, abu 1,31%, pati 64,36%, kalsium oksalat 337,82 mg/100g, serat kasar 2,5%, rendemen 19,31%, densitas kamba 0,71 g/ml, dan warna nilai L* 92,28 yang telah memenuhi syarat SNI mutu tepung singkong.

Kata Kunci: lama perendaman, lama pengeringan, NaCl, talas belitung, tepung

Published

2019-05-22

How to Cite

Suharti, S., Sulastri, Y., & Alamsyah, A. (2019). PENGARUH LAMA PERENDAMAN DALAM LARUTAN NACL DAN LAMA PENGERINGAN TERHADAP MUTU TEPUNG TALAS BELITUNG (Xanthosoma sagittifolium): The Effect of NaCl Soaking Time and Drying Time on The Quality of Belitung Taro Flour (Xanthosoma sagittifolium). Pro Food, 5(1), 402–413. https://doi.org/10.29303/profood.v5i1.96

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