Prosiding Seminar PPM

PENDIRIAN UNIT PENGOLAHAN PATI DAN TEPUNG UBI JALAR DI BOGOR, JAWA BARAT

(Establishment of Sweet Potato Starch and Flour Processing in Bogor, West Java)

Tjahja Muhandri, Dase Hunaefi, Sutrisno Koswara, Subarna

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ABSTRAK

Kegiatan ini bertujuan untuk karakterisasi pati dan tepung ubi jalar, serta merancang industri pati dan tepung ubi jalar. Karakterisasi pati dan tepung ubi jalar dilakukan pada skala laboratorium. Hasil penelitian menunjukkan pati ubi jalar varietas AC lebih unggul dibanding yang lain (Sukuh, Cangkuang, Sawentar). Pati dari varietas AC memiliki kadar karbohidrat 99,16% bk, derajat putih 83,27%, swelling power 16,50 g/g, dan memiliki ketahanan dalam pemasakan paling baik. Karakteristik tepung ubi jalar kadar air 8,75%, kadar abu 2,00%, kadar lemak 0,74%, kadar protein 2,35%, dan karbohidrat 85,48%. Pabrik telah dirancang sesuai dengan kaidah perancangan pabrik dengan kapasitas 300 kg ubi jalar per hari.

Kata kunci: pati, rancangan pabrik, tepung, ubi jalar.


This activity was aimed at the characterization of sweet potato starch and flour, as well as designing industrial starch and sweet potato flour. Characterization of starch and sweet potato starch performed on a laboratory scale. The results showed AC starch varieties, superior to the others (Sukuh, Cangkuang, Sawentar). Starch from AC varieties had higher levels of carbohydrates bk 99.16%, 83.27% white degree, swelling power 16.50 g/g, and has a good resilience in the cooking. Characteristics of sweet potato flour 8.75% moisture content, ash content 2.00%, 0.74% fat content, protein content 2:35%, carbohydrates 85.48%. The factory has been designed in accordance with the rules of the plant design capacity of 300 kg of sweet potatoes per day.

Keywords: flour, plant design, starch, sweet potato.


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