Pengaruh Suhu Pengeringan terhadap Karakteristik Pengeringan Pasta Spaghetti Umbi Gadung (Dioscorea hispida Dennst)

Zulhaq Dahri Siqhny, Soraya Kusuma Putri

Abstract


Pemanfaatan umbi gadung masih terbatas karena adanya senyawa antinutrisi seperti sianida. Setelah penghilangan senyawa sianida, umbi gadung dapat diolah menjadi produk pangan alternatif yang kaya karbohidrat seperti pasta spaghetti. Pada produksi pasta spaghetti umbi gadung, pengeringan memegang peranan penting untuk mengurangi kadar air produk dan meningkatkan masa simpan.  Penelitian ini bertujuan untuk mengkaji pengaruh kondisi operasi pengeringan (suhu pengeringan dan formulasi) terhadap kecepatan pengeringan pasta spaghetti umbi gadung. Pasta spaghetti umbi gadung dicetak dengan alat extruder (formulasi protein tepung tinggi, sedang, dan rendah) kemudian dikeringkan dalam alat pengering selama 180 menit. Setiap 15 menit, dilakukan pengujian kadar air secara gravimetri. Pengeringan dilakukan pada suhu 30,50, dan 70℃. Sebagai hasilnya, kenaikan suhu mempercepat proses pengeringan. Formulasi tepung umbi gadung dengan tepung terigu protein rendah memiliki kecepatan pengeringan paling tinggi. Dibutuhkan waktu 6-7 jam untuk memperoduksi pasta spaghetti umbi gadung dengan kadar air rendah.


Keywords


kecepatan pengeringan; pasta; pengeringan; umbi gadung

Full Text:

PDF

References


Akonor, P. T., & Tortoe, C. (2014). Effect of Blanching and Osmotic Pre-treatment on Drying Kinetics, Shrinkage and Rehydration of Chayote (Sechium edule) during Convective Drying. British Journal of Applied Science & Technology, 4(8), 1215–1229.

Akoy, E. O. M. (2014). Experimental characterization and modeling of thin-layer drying of mango slices. International Food Research Journal, 21(5), 1911–1917.

Alibas, I. (2014). Mathematical modeling of microwave dried celery leaves and determination of the effective moisture diffusivities and activation energy. Food Science and Technology, 34(2), 394–401.

Arora, S., Bharti, S., & Sehgal, V. K. (2006). Convective Drying Kinetics of Red Chillies. Drying Technology, 24(2), 189–193. https://doi.org/10.1080/07373930600559068

Beigi, M. (2016). Energy efficiency and moisture diffusivity of apple slices during convective drying. Food Science and Technology, 36(1), 145–150. https://doi.org/10.1590/1678-457X.0068

Djaeni, M, Prasetyaningrum, A., & Mahayana, A. (2012). PENGERINGAN KARAGINAN DARI RUMPUT LAUT Eucheuma Cottonii PADA SPRAY DRYER MENGGUNAKAN UDARA YANG DIDEHUMIDIFIKASI DENGAN ZEOLIT ALAM Tinjauan: Kualitas Produk Dan Efisiensi Energi. Momentum, 8(2), 2834.

Djaeni, Mohamad, Kumoro, A. C., Sasongko, S. B., & Dwi, F. (2018). Drying Rate and Product Quality Evaluation of Roselle ( Hibiscus sabdariffa L .) Calyces Extract Dried with Foaming Agent under Different Temperatures. International Journal of Food Science, 2018, 1–17.

Hastuti, S., Soeharsono, M., & Inti, R. (2000). Pengurangan Racun Dioskorin dalam Gadung (Dioscorea Hispidia Dennst) dengan Penambahan Abu Sekam dan perendaman pada Proses Pembuatan Tepung Gadung. Buletin Ilmiah INSPITER Vol 7, 50–59.

Kamalakar, D., Rao, L. N., Kumar, P. R., & Rao, M. V. (2014). Drying Characteristics of Red Chillies: Mathematical Modelling and Drying Experiments. International Journal of Engineering Sciences & Research Technology, 3(7), 425–437.

Latif, S., Zimmermann, S., Barati, Z., & Müller, J. (2019). Detoxification of Cassava Leaves by Thermal, Sodium Bicarbonate, Enzymatic, and Ultrasonic Treatments. Journal of Food Science, 84(7), 1986–1991. https://doi.org/10.1111/1750-3841.14658

Li, L., Wang, N., Ma, S., Yang, S., Chen, X., Ke, Y., & Wang, X. (2018). Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams. Journal of Chemistry, 2018. https://doi.org/10.1155/2018/7464297

Mihindukulasuriya, S. D. F., & Jayasuriya, H. P. W. (2013). Mathematical modeling of drying characteristics of chilli in hot air oven and fluidized bed dryers. Agricultural Engineering International: CIGR Journal, 15(1), 154–166.

Mujumdar, A. S. (2004). Guide To Industrial Drying.

Mujumdar, A. S. (2006). Principles, Classification, and Selection of Dryers Arun. Handbook Industrial Drying (3rd ed.). Taylor & Francis Group, LLC.

Murdiati, A., Anggrahini, S., Supriyanto, & Alim, A. (2015). PENINGKATAN KANDUNGAN PROTEIN MIE BASAH DARI TAPIOKA DENGAN SUBSTITUSI TEPUNG KORO PEDANG PUTIH (Canavalia Ensiformis L.). Agritech, 35(3), 251–260.

Pramitha, A. R., & Wulan, S. N. (2017). Detoxification of Cyanide in Gadung Tuber (Dioscorea Hispida dennst.) by a combination Soaking in Ash Suspension and Boiling. Jurnal Pangan Dan Agroindustri, 5(2), 58–65.

Sasongko, S. B., Hadiyanto, H., Djaeni, M., Perdanianti, A. M., & Utari, F. D. (2020). Effects of drying temperature and relative humidity on the quality of dried onion slice. Heliyon, 6(7), e04338. https://doi.org/10.1016/j.heliyon.2020.e04338

SNI 8217, S. N. I. (2015). SNI 8217 tentang Mi Kering.

Tavakolipour, H., & Mokhtarian, M. (2015). Drying of chili pepper in different conditions. Proceedings of TheIRES 4th International Confererence, 71–74.

Widiyanti, M., & Kumoro, A. C. (2017). Kinetika detoksifikasi umbi gadung (dioscorea hispida dennst.) secara fermentasi dengan kapang mucor racemosus. Reaktor, 17(2), 81–88. https://doi.org/10.14710/reaktor.17.2.81-88




DOI: https://doi.org/10.26877/jiphp.v6i1.11596

Refbacks

  • There are currently no refbacks.


Copyright (c) 2022 Jurnal Ilmu Pangan dan Hasil Pertanian

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Creative Commons License
Jurnal Ilmu Pangan dan Hasil Pertanian by Universitas PGRI Semarang is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.