Octavianti Paramita, - and Nana Kariada Tri Martuti, BIOLOGI UNNES and Etty Soesilowati, EKONOMI UNNES (2019) Improving the capacity of tuber flour manufacturer by enhancing the production process and utilizing proper technology. AIP Conference Proceedings 2202, 020123 (2019). pp. 1-9. ISSN 978-0-7354-1953-7

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Abstract

In an effort to increase the value of local food products and reduce wheat imports, it is critical to develop the design of root/tuber drying technology and improve the refining process. This research was conducted by experimental method through developing drying machine and laboratory tests. The object of this research is UMKM Rejeki Berkah (Small Medium Enterprise). The used samples for this research are yam, canna, arrowroot, taro, sweet potato. The analysis used for this research is proximate analysis, which includes analysis of water content, ash content, carbohydrate, protein and crude fat content. Proximate analysis is the method to observe the quality of the flour. The results of this research show that: First, the drying machine is useful to reduce the moisture content so that the tubers don’t get rotten too quickly. Second, in order to get the best quality of yam, arrowroot, and sweet potato, it is recommended to steam, cooling, shrink, dry, grind, and sift. It is not recommended to steam canna and sweet potatoes, they only needed to be mixed, blanched, dried, and sifted. Similar to canna flour, taro flour only needs to be mixed, blanched, dried and sifted after it has been soaked in warm water and then later soaked again in normal water for 3 hours. Based on this research, the recommendation action for UD Berkah is to develop the upstream-downstream supply chain to maintain the quality of tubers and processed products.

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