PENGGILINGAN METODE BALL MILL DENGAN PEMURNIAN KIMIA TERHADAP PENURUNAN OKSALAT TEPUNG PORANG [IN PRESS APRIL 2015]
Abstract
Kalsium oksalat dalam tepung porang dapat menimbulkan iritasi dan gatal apabila dikonsumsi. Penepungan metode ball mill dengan pemurnian kimia dilakukan untuk mengurangi kandungan kalsium oksalat dan meningkatkan kecerahan tepung. Tujuan penelitian ini mengetahui pengaruh lama penggilingan tepung porang dengan metode ball mill dengan pemurnian kimia terhadap kadar kalsium oksalat dan derajat putih. Penelitian menggunakan Rancangan Acak Lengkap (RAL) satu faktor yaitu lama penggilingan yang terdiri dari 9 level (L0 hingga L8) diulang 2 kali sehingga didapat 18 satuan percobaan. Data dianalisis metode analisis ragam dan dilakukan uji lanjut DMRT. Pemilihan perlakuan terbaik dianalisis metode Multiple Attribute. Hasil penelitian menunjukkan bahwa lama penggilingan terbaik metode ball mill dengan pemurnian kimia berpengaruh sangat nyata terhadap kadar kalsium oksalat dan derajat putih pada taraf α=0.01.Perlakuan terbaik diperoleh perlakuan L8 dengan kadar  kalsium oksalat 0.89%, derajat putih 69.65, dan ukuran tepung berkisar 180.00-322.7 µm berdasarkan SEM
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Kata kunci: Ball Mill, Oksalat, Tepung Porang
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