Evaluasi Kualitas Pati Sagu di Unit Pengolahan Sagu Tanah Baru - Bogor

Abstract

ABSTRAK

VIAMITHA ASDELIANA. Evaluasi Kualitas Pati Sagu di Unit Pengolahan Sagu Tanah Baru – Bogor. Dibimbing oleh NIKEN AYU PERMATASARI.

Unit pengolahan sagu di Tanah Baru, Bogor merupakan unit pengolahan skala kecil, dimana proses produksi dilakukan masih secara sederhana, belum seragam, kurang efisien, dan kurang higienis. Kualitas pati sagu yang dihasilkan belum pernah dilakukan pengujian sebelumnya. Penelitian ini bertujuan mengetahui karakteristik pati sagu yang dihasilkan dan memberikan usulan perbaikan pada unit pengolahan sagu di Tanah Baru, Bogor. Karakterisasi pati sagu dilakukan dengan analisa proksimat berdasarkan standar mutu yang berlaku SNI-01-3729-2008 tentang tepung sagu. Hasil uji karakteristik pati sagu didapatkan tiga parameter yang belum sesuai dengan standar mutu yaitu kadar air, jumlah kapang, dan kehalusan (lolos ayakan 100 mesh). Analisis dengan neraca massa menunjukkan masih banyak proses yang masih tidak sesuai dan terjadi loss. Perbaikan yang diusulkan antara lain pembuatan alat penyaring air sederhana, rumah pengering, serta alat pengayak sederhana.

Kata kunci: evaluasi, kualitas, neraca massa, pati sagu

ABSTRACT

Viamitha Asdeliana. Quality Evaluation of Sago Starch in the Sago Processing Unit at Tanah Baru – Bogor. Supervised NIKEN AYU PERMATASARI.

The sago processing unit in Tanah Baru, Bogor is a small-scale processing unit where the production process is still carried out simply, unequally, inefficiently and unhygienically. The quality of the sago starch produced also has never been tested before. This study aims to determine the characteristics of the sago starch produced and provide suggestions to improve the sago processing unit in Tanah Baru, Bogor. The characterization of sago starch was carried out by proximate analysis that is based on quality standard applied (SNI-01-3729-2008 of Sago Flour). The characteristic test of sago starch result that three parameters it isn’t in accordance with the quality standard, i.e water content, amount of mold, and fineness (passed through 100 mesh sieve). Analysis with mass balance shows that there are still many processes that are not suitable and there are also many losses. The improvements suggested are to manufacture a simple water filter, a greenhouse effect, and a simple sieving device.

Keywords: evaluation, mass balance, sago starch, quality.