Pengembangan Proses Scale-Up Produksi Fermented Sour Flour dari Cellulose Dust

Abstract

Cellulose dust merupakan hasil samping pengolahan tepung porang yang masih mengandung karbohidrat, glukomanan, dan serat sehingga berpotensi dimanfaatkan sebagai bahan baku produk bernilai tambah. Penelitian ini bertujuan mengembangkan proses scale-up produksi fermented sour flour (FSF) dari cellulose dust serta mengevaluasi karakteristik produk yang dihasilkan. Fermentasi dilakukan menggunakan Lactobacillus plantarum selama 48 jam dengan peningkatan kapasitas bahan baku dari 250 g menjadi 1.500 g. Produk dikarakterisasi berdasarkan sifat fisikokimia, fungsional, karakteristik pasting menggunakan Rapid Visco Analyzer (RVA), serta disusun neraca massa, Process Flow Diagram (PFD), analisis harga pokok produksi, dan validasi melalui produk cookies. Hasil penelitian menunjukkan bahwa FSF hasil scale-up memiliki pH 3,84, total asam 0,96%, kadar glukomanan 14%, residu sulfit 59,7 mg/kg, dan kadar kalsium oksalat 28,2 mg/100 g, serta memenuhi persyaratan SNI 9210:2023 dan SNI 7622:2011. Nilai water holding capacity sebesar 2,6%, swelling power 7,2 g/g, dan solubility 16%, sedangkan hasil RVA menunjukkan penurunan viskositas setelah fermentasi. Neraca massa menghasilkan rendemen FSF 50% serta cairan fermentasi sebanyak 7.183,9 g yang mengandung 282,3 g TDS dan 399,5 g TSS, serta masih mengandung karbohidrat kompleks dan gula pereduksi berdasarkan uji iodin dan Fehling. Analisis ekonomi menghasilkan harga pokok produksi sebesar Rp6.958, sedangkan uji organoleptik menunjukkan cookies berbahan FSF cokelat tidak berbeda nyata dengan cookies tepung terigu cokelat. Hasil penelitian menunjukkan bahwa proses scale-up mampu menghasilkan FSF dengan mutu yang konsisten dan berpotensi diterapkan pada skala industri.

Cellulose dust is a by-product of porang flour processing that still contains carbohydrates, glucomannan, and dietary fiber, making it a potential raw material for value-added products. This study aimed to develop a scale-up process for producing fermented sour flour (FSF) from cellulose dust and to evaluate the characteristics of the resulting product. Fermentation was carried out using Lactobacillus plantarum for 48 hours by increasing the processing capacity from 250 g to 1,500 g. The resulting product was characterized based on its physicochemical and functional properties, pasting characteristics using a Rapid Visco Analyzer (RVA), mass balance, Process Flow Diagram (PFD), production cost analysis, and validation through cookie application. The results showed that the scale-up FSF had a pH of 3.84, total acidity of 0.96%, glucomannan content of 14%, sulfite residue of 59.7 mg/kg, and calcium oxalate content of 28.2 mg/100 g, and complied with the requirements of SNI 9210:2023 and SNI 7622:2011. The water holding capacity, swelling power, and solubility were 2.6%, 7.2 g/g, and 16%, respectively, while the RVA analysis indicated a reduction in viscosity after fermentation. The mass balance showed an FSF yield of 50% and generated 7,183,9 g of fermentation liquor containing 282,3 g total dissolved solids (TDS) and 399,5 g total suspended solids (TSS). Positive iodine and Fehling tests indicated that the fermentation liquor still contained complex carbohydrates and reducing sugars, suggesting its potential for recovery into value-added products. The production cost analysis resulted in a cost of goods manufactured of IDR 6,958, while the sensory evaluation showed that chocolate cookies made with FSF were not significantly different from chocolate wheat flour cookies. These findings demonstrate that the developed scale-up process can consistently produce high-quality FSF and has potential for industrial application.