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Pengaruh Suhu Pengeringan terhadap Karakteristik Pengeringan Pasta Spaghetti Umbi Gadung (Dioscorea hispida Dennst)
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.
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DOI: https://doi.org/10.26877/jiphp.v6i1.11596
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