Isothermic model of porang tuber (Amorphophallus muelleri B) flour

Abstract

Abstract Porang tuber (Amorphophallus muelleri B) is a tuber from the Araceae family with a high glucomannan content (15-64% dry basis). Things that can be done to extend the shelf life of porang tuber flour are by doing the flouring process. This research aims to determine the isothermic curve model of Porang tuber (Amorphophallus muelleri B) flour, namely, the isothermic curve model used to estimate the equilibrium moisture content about the rh of storage. The research method used was to store samples of porang tuber flour in a desiccator with an rh interval of 17-80%. Storage was carried out until the sample’s water content reached equilibrium. Parameters of water content and determination of the best model based on the highest R2 value at the end of storage of porang tuber samples while in the desiccator. The results of the research that has been done show that a material’s water content is affected by temperature and storage rh. To determine the best model, it is shown with the model that has the highest R2 value. The Henderson model and Chung-Pfost model is the model that has the highest R2 value. The value obtained at 30 °C is 0.9556, and at 40 °C is 0,9838. The model with the highest R2 value indicates that the model is the best and most appropriate model that can be used to describe the best water absorption in porang tuber flour.