Analisis Waktu dan Suhu Pengeringan Chips terhadap Mutu Tepung Gembili (Dioscorea esculenta L.)
Analysis of Drying Time and Temperature of Chips on the Quality of Gembili Flour (Dioscorea esculenta L.)
Abstract
Gembili tuber is one of the local foods of the Papuan people and has the potential to be developed into derivative products. Gembili tubers need to be made into flour before being processed further. Drying in the flouring process is a crucial stage because it determines the quality of the gembili flour produced. The drying temperature of gembili chips that is less than optimal will result in low flour quality. The purpose of this study was to obtain the optimal temperature and drying time for gembili chips. The method used in this research is the experimental method. Gembili chips were dried at 60oC, 70oC, and 80oC. Each drying temperature was 6, 8, and 10 hours with three replications. Gembili chips were milled using a blender at 1800 rpm. Drying is done mechanically using an electric oven. Sifting using tyler size 70 mesh. Testing the quality of gembili flour fineness modulus, yield, whiteness degree, and water content. Study results, namely the temperature and drying time of gembili chips affect the quality of gembili flour produced. The best gembili flour based on the perangkingan method was obtained from variations in the drying treatment at 60oC with a drying time of 10 hours for gembili chips. The characteristics of gembili flour in the best treatment were as follows: water content of 1,29%, whiteness degree of 87,10%, fineness modulus of 0,35, and yield of 20,20%.
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