Pembuatan dan Uji Mutu Tepung Umbi Porang (Amorphophallus oncophyllus Prain) di Kecamatan Ngrayun

Porang tubers in Ngrayun District have the potential to be used as flour
which can be a food innovation and improve the economy of the Ngrayun
community. This study tested the calcium oxalate content and the results of the
bleaching of the porang tuber flour and the quality test results of the porang tuber
flour by SNI 7939: 2013.
The population in this study was flour made from porang tubers in
Ngrayun District which had reduced calcium oxalate and went through a
bleaching process. The sample in this research is porang tuber flour in one product
which is taken randomly. The sample was then tested for the quality of SNI 7939:
2013 limited to porang flakes which included water content test, glucomannan
content test, and ash content test. Calcium oxalate reduction test and whiteness
test were also performed.
The quality test results according to SNI 7939: 2013 show that the porang
tuber flour meets the requirements except for the ash content. The results of the
test were 12.965% moisture content, 50.103% glucomannan content, 9.261% ash
content, 0.00053 mg of reduced calcium oxalate content, and 315 degrees of
whiteness. So that the flour needs better processing and cannot yet be consumed.
Keywords: Flour, porang tubers, quality test