Optimasi Kondisi Pengeringan Terhadap Sifat Kimia Tepung Ubi Kayu Lokal Nuabosi Menggunakan Response Surface Methodology (RSM)
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Abstract
Ubi kayu Nuabosi merupakan ubi kayu varietas lokal unggulan yang berasal dari Kabupaten Ende, Flores NTT. Kandungan karbohidrat dari umbi ini berpotensi untuk diolah menjadi alternatif bahan pangan setengah jadi seperti tepung, agar umur simpannya lebih lama, kualitas gizi lebih terjaga, dan berpotensi dalam pengembangan diversifikasi pangan fungsional. Proses pengeringan yang tepat dapat meningkatkan kualitas dan umur simpan tepung ubi kayu Nuabosi. Namun, pengeringan yang tidak optimal dapat mengurangi kandungan gizi dan kualitas tepung. Tujuan penelitian ini untuk mengetahui kondisi optimum suhu dan waktu pemanasan oven tepung ubi kayu Nuabosi dengan sifat kimia yang optimal. Penelitian ini menggunakan metode Response Surface Methodology (RSM) yang terdiri dari dua faktor, yakni faktor suhu dengan batas bawah 50℃ dan batas atas 70℃, serta faktor waktu dengan batas bawah 16 jam dan batas atas 32 jam, sedangkan respon yang diamati meliputi kadar proksimat tepung ubi kayu Nuabosi. Hasil penelitian menunjukkan bahwa suhu dan waktu pemanasan berpengaruh signifikan (p<0,05) terhadap semua respon. Kondisi optimum proses pengeringan adalah pada suhu 70℃ dan waktu 16 jam dengan karakteristik kadar air 9,45%, abu 1,22%, serat kasar 13,14%, lemak 0,82%, dan karbohidrat 85,82%.
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How to Cite
Lalong, P. R. F., Naben, M. N., Soru, J. P. G., & Nugroho, M. F. A. (2025). Optimasi Kondisi Pengeringan Terhadap Sifat Kimia Tepung Ubi Kayu Lokal Nuabosi Menggunakan Response Surface Methodology (RSM). Agroteknika, 8(2), 179-196. https://doi.org/10.55043/agroteknika.v8i2.539
References
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Jangam, S. V., & Thorat, B. N. (2010). Optimization of spray drying of ginger extract. Drying Technology, 28(12), 1426–1434. https://doi.org/10.1080/07373937.2010.482699
Kasim, R., Liputo, S. A., Limonu, M., & Mohamad, F. P. (2018). Pengaruh suhu dan lama pemanggangan terhadap tingkat kesukaan dan kandungan gizi snack food bars berbahan dasar tepung pisang goroho dan tepung ampas tahu. Journal Technopreneur, 6(2), 41–48. https://doi.org/10.30869/jtech.v6i2.188
Kondolele, S. L., Asikin, A. N., Kusumaningrum, I., Diachanty, S., & Zuraida, I. (2022). Pengaruh Suhu Perebusan Terhadap Karakteristik Fisikokimia Tepung Tulang Ikan Tenggiri (Scomberomorus commerson). Media Teknologi Hasil Perikanan, 10(3), 177–184. https://doi.org/10.35800/mthp.10.3.2022.34938 https://www.researchgate.net/publication/363133263_Effect_of_Boiling_Temperature_on_Physicochemical_Characteristics_of_Spanish_Mackerel_Scomberomorus_commerson_Bone_Flour
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Lanamana, W., & Supardi, P. N. (2021). A comparison of economic efficiency of monoculture and multiple cropping patterns: the case of cassava farming in ende, indonesia. Caraka Tani: Journal of Sustainable Agriculture, 36(1), 69–82. https://doi.org/10.20961/carakatani.v36i1.41784
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Restiani, R., Roslim, D. I., & Herman. (2014). Karakter morfologi ubi kayu (Manihot esculenta Crantz) hijau dari kabupaten Pelalawan. JOM FMIPA, 1(2), 619–623. https://media.neliti.com/media/publications/189589-ID-karakter-morfologi-ubi-kayu-manihot-escu.pdf
Rosiana, N. M., Suryana, A. L., & Olivia, Z. (2023). Pengaruh proses pengeringan terhadap sifat fungsional tepung kedelai. Teknologi Pangan : Media Informasi Dan Komunikasi Ilmiah Teknologi Pertanian, 14(1), 2888. https://doi.org/10.35891/tp.v14i1.2888
Saputra, S. A., Suroso, E., Anungputri, P. S., & Murhadi. (2023). Pengaruh suhu dan lama pengeringan tepung kulit pisang raja bulu (Musa sapientum). Jurnal Agroindustri Berkelanjutan, 2(1), 86–97. http://dx.doi.org/10.23960/jab.v2i1.7164 https://jurnal.fp.unila.ac.id/index.php/JAB/article/view/7164
Sari, A. L., & Ayuningsasi, A. A. K. (2020). Factors that affect wheat import demand in indonesia in 2007-2017. American Journal of Humanities and Social Sciences Research, 4(6), 178–185. https://www.ajhssr.com/wp-content/uploads/2020/06/W2046178185.pdf
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 [Standar Nasional Indonesia]. (1992). Cara uji makanan dan minuman. In Sni 01-2891-1992 (p. 36). Badan Standarisasi Nasional.
SNI [Standar Nasional Indonesia]. (2018). SNI 3751:2018 Tepung terigu sebagai bahan makanan. https://pesta.bsn.go.id/produk/detail/11842-sni37512018.
Wahyono, A., Kurniawati, E., Kasutjianingati, K., Park, K.-H., & Kang, W.-W. (2018). Optimasi proses pembuatan tepung labu kuning menggunakan response surface methodology untuk meningkatkan aktivitas antioksidannya. Jurnal Teknologi Dan Industri Pangan, 29(1), 29–38. https://doi.org/10.6066/jtip.2018.29.1.29
Yegin, S., Kopec, A., Kitts, D. D., & Zawistowski, J. (2020). Dietary fiber: a functional food ingredient with physiological benefits. Dietary Sugar, Salt and Fat in Human Health, 531-555. INC. https://doi.org/10.1016/B978-0-12-816918-6.00024-X
AOAC [Association of Official Analytical Chemist]. (2005). Official Methode of Analytical of Chemist. https://www.scirp.org/reference/ReferencesPapers?ReferenceID=2033299
Awolu, O. O. (2017). Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour. Heliyon, 3(2), e00240. https://doi.org/10.1016/j.heliyon.2017.e00240
Badan Pusat Statistik. (2022). Produksi Ubi Kayu menurut Kabupaten/Kota (Ton), 2020-2022. Badan Pusat Statistik. https://ntt.bps.go.id/indicator/53/1477/1/produksi-ubi-kayu-menurut-kabupaten-kota.html
Budiarti, G. I., Sya’bani, I., & Alfarid, M. A. (2021). Pengaruh pengeringan terhadap kadar air dan kualitas bolu dari tepung sorgum (Sorghum bicolor L). Fluida, 14(2), 73–79. https://doi.org/10.35313/fluida.v14i2.2638
Campechano-Carrera, E., Corona-Cruz, A., Chel-Guerrero, L., & Betancur-Ancona, D. (2007). Effect of pyrodextrinization on available starch content of Lima bean (Phaseolus lunatus) and Cowpea (Vigna unguiculata) starches. Food Hydrocolloids, 21(3), 472–479. https://doi.org/10.1016/j.foodhyd.2006.06.006
Dudu, O. E., Li, L., Oyedeji, A. B., Oyeyinka, S. A., & Ma, Y. (2019). Structural and functional characteristics of optimised dry-heat-moisture treated cassava flour and starch. International Journal of Biological Macromolecules, 133, 1219–1227. https://doi.org/10.1016/j.ijbiomac.2019.04.202
Elisabeth, D. A. A., Utomo, J. S., Byju, G., & Ginting, E. (2022). Cassava flour production by small scale processors, its quality and economic feasibility. Food Science and Technology (Brazil), 42. https://doi.org/10.1590/fst.41522
Emmawati, A., Salman, S., & Rachmawati, M. (2022). Pengaruh suhu dan waktu pengeringan terhadap karakteristik kimia chip yoghurt durian (Durio zibethinus). Journal of Tropical AgriFood, 3(2), 86. https://doi.org/10.35941/jtaf.3.2.2021.6199.86-92
Fathoni, A., Hartati, N. S., & Mayasti, N. K. I. (2016). Minimalisasi penurunan kadar beta-karoten dan protein dalam proses produksi tepung ubi kayu. Pangan, 25(2), 113–124. https://doi.org/10.33964/jp.v25i2.327 http://jurnalpangan.com/index.php/pangan/article/view/327
Hariyanto, A., Fahmi, A. S., & Anggo, A. D. (2022). Optimasi suhu dan waktu pengeringan kaldu bubuk kepala ikan nila (oreochromis niloticus) menggunakan response surface methodology. Jurnal Ilmu Dan Teknologi Perikanan, 4(2), 68–76. https://doi.org/10.14710/jitpi.2022.13094
Hawa, L. C., Wigati, L. P., & Indriani, D. W. (2020). Analisa sifat fisik dan kandungan nutrisi tepung talas (Colocasia esculenta L.) pada suhu pengeringan yang berbeda. Agrointek, 14(1), 36–44. https://doi.org/10.21107/agrointek.v14i1.6156
Hidayat, B., Hasanuddin, U., Nurdjanah, S., Yuliana, N., Muslihudin, M., & Akmal, S. (2020). Optimasi karakteristik tepung komposit berbasis tepung onggok fermentasi menggunakan metode response surface methodology (RSM). Jurnal Aplikasi Teknologi Pangan, 9(3), 126–132. https://doi.org/10.17728/jatp.6005
Iulianelli, G. C. V., & Tavares, M. I. B. (2016). Application of solid-state NMR spectroscopy to evaluate cassava genotypes. Journal of Food Composition and Analysis, 48, 88–94. https://doi.org/10.1016/j.jfca.2016.02.009
Jangam, S. V., & Thorat, B. N. (2010). Optimization of spray drying of ginger extract. Drying Technology, 28(12), 1426–1434. https://doi.org/10.1080/07373937.2010.482699
Kasim, R., Liputo, S. A., Limonu, M., & Mohamad, F. P. (2018). Pengaruh suhu dan lama pemanggangan terhadap tingkat kesukaan dan kandungan gizi snack food bars berbahan dasar tepung pisang goroho dan tepung ampas tahu. Journal Technopreneur, 6(2), 41–48. https://doi.org/10.30869/jtech.v6i2.188
Kondolele, S. L., Asikin, A. N., Kusumaningrum, I., Diachanty, S., & Zuraida, I. (2022). Pengaruh Suhu Perebusan Terhadap Karakteristik Fisikokimia Tepung Tulang Ikan Tenggiri (Scomberomorus commerson). Media Teknologi Hasil Perikanan, 10(3), 177–184. https://doi.org/10.35800/mthp.10.3.2022.34938 https://www.researchgate.net/publication/363133263_Effect_of_Boiling_Temperature_on_Physicochemical_Characteristics_of_Spanish_Mackerel_Scomberomorus_commerson_Bone_Flour
Kusuma, I. G. N. S., Putra, I. N. K., & Darmayanti, L. P. T. (2019). Pengaruh suhu pengeringan terhadap aktivitas antioksidan teh herbal kulit kakao (Theobroma cacao L.). Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 8(1), 85. https://doi.org/10.24843/itepa.2019.v08.i01.p10
Kusumawati, D. D, Amanto, B. S., & Muhammad, D. R. A. (2012). Pengaruh perlakuan pendahuluan dan suhu pengeringan terhadap sifat fisik, kimia, dan sensori tepung biji nangka (Artocarpus heterophyllus). Jurnal Teknosains Pangan, 1(1), 2302–0733. https://jurnal.uns.ac.id/teknosains-pangan/article/view/4184
Kusumayanti, H., Sumardiono, S., & Jos, B. (2022). The combined effect of three raw materials composition on the production of analog rice: Characteristics properties. Materials Today: Proceedings, 63, S418–S423. https://doi.org/10.1016/j.matpr.2022.04.087
Lanamana, W., & Supardi, P. N. (2021). A comparison of economic efficiency of monoculture and multiple cropping patterns: the case of cassava farming in ende, indonesia. Caraka Tani: Journal of Sustainable Agriculture, 36(1), 69–82. https://doi.org/10.20961/carakatani.v36i1.41784
Liu, K. (2019). Effects of sample size, dry ashing temperature and duration on determination of ash content in algae and other biomass. Algal Research, 40(March), 101486. https://doi.org/10.1016/j.algal.2019.101486
Masuku, M. A., & Sugihono, C. (2019). Pengaruh suhu dan lama pengeringan terhadap sifat kimia dan sifat organoleptik tepung sukun (Artocarpus altilis). Agrikan: Jurnal Agribisnis Perikanan, 12(2), 369–380. https://doi.org/10.29239/j.agrikan.12.2.369-380 https://ejournal.stipwunaraha.ac.id/AGRIKAN/article/view/539
Mujaffar, S., & Sankat, C. K. (2005). The air drying behaviour of shark fillets. Canadian Biosystems Engineering, 47(3), 11-21. https://www.researchgate.net/profile/Saheeda-Mujaffar/publication/236964732_The_air_drying_behaviour_of_shark_fillets/links/00b4951b8e5cf2986b000000/The-air-drying-behaviour-of-shark-fillets.pdf
Mutiara, C., & Bolly, Y. Y. (2019). Identification of agricultural activities and soil fertility in the cultivation area of nuabosi cassava. Caraka Tani: Journal of Sustainable Agriculture, 34(1), 22–30. https://doi.org/10.20961/carakatani https://jurnal.uns.ac.id/carakatani/article/view/25708
Ngongo, Y., Basuki, T., Derosari, B., Mau, Y. S., Noerwijati, K., Dasilva, H., ..., & Wisnubroto, E. I. (2022). The roles of cassava in marginal semi-arid farming in east nusa tenggara—indonesia. Sustainability, 14(9). https://doi.org/10.3390/su14095439
Prabakaran, M., Lee, K. J., An, Y., Kwon, C., Kim, S., Yang, Y., ..., & Chung, I. M. (2018). Changes in soybean (Glycine max L.) flour fatty-acid content based on storage temperature and duration. Molecules, 23(10). https://doi.org/10.3390/molecules23102713
Priska, M., Peni, N., Carvallo, L., & Wae, V. P. S. M. (2020). Effect of drying techniques on nutrition content and gross energy of nuabosi cassava (Manihot esculenta) flour. Biosaintifika, 12(2), 220–225. https://doi.org/10.15294/biosaintifika.v12i2.24184
Restiani, R., Roslim, D. I., & Herman. (2014). Karakter morfologi ubi kayu (Manihot esculenta Crantz) hijau dari kabupaten Pelalawan. JOM FMIPA, 1(2), 619–623. https://media.neliti.com/media/publications/189589-ID-karakter-morfologi-ubi-kayu-manihot-escu.pdf
Rosiana, N. M., Suryana, A. L., & Olivia, Z. (2023). Pengaruh proses pengeringan terhadap sifat fungsional tepung kedelai. Teknologi Pangan : Media Informasi Dan Komunikasi Ilmiah Teknologi Pertanian, 14(1), 2888. https://doi.org/10.35891/tp.v14i1.2888
Saputra, S. A., Suroso, E., Anungputri, P. S., & Murhadi. (2023). Pengaruh suhu dan lama pengeringan tepung kulit pisang raja bulu (Musa sapientum). Jurnal Agroindustri Berkelanjutan, 2(1), 86–97. http://dx.doi.org/10.23960/jab.v2i1.7164 https://jurnal.fp.unila.ac.id/index.php/JAB/article/view/7164
Sari, A. L., & Ayuningsasi, A. A. K. (2020). Factors that affect wheat import demand in indonesia in 2007-2017. American Journal of Humanities and Social Sciences Research, 4(6), 178–185. https://www.ajhssr.com/wp-content/uploads/2020/06/W2046178185.pdf
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 [Standar Nasional Indonesia]. (1992). Cara uji makanan dan minuman. In Sni 01-2891-1992 (p. 36). Badan Standarisasi Nasional.
SNI [Standar Nasional Indonesia]. (2018). SNI 3751:2018 Tepung terigu sebagai bahan makanan. https://pesta.bsn.go.id/produk/detail/11842-sni37512018.
Wahyono, A., Kurniawati, E., Kasutjianingati, K., Park, K.-H., & Kang, W.-W. (2018). Optimasi proses pembuatan tepung labu kuning menggunakan response surface methodology untuk meningkatkan aktivitas antioksidannya. Jurnal Teknologi Dan Industri Pangan, 29(1), 29–38. https://doi.org/10.6066/jtip.2018.29.1.29
Yegin, S., Kopec, A., Kitts, D. D., & Zawistowski, J. (2020). Dietary fiber: a functional food ingredient with physiological benefits. Dietary Sugar, Salt and Fat in Human Health, 531-555. INC. https://doi.org/10.1016/B978-0-12-816918-6.00024-X