Electronic Theses and Dissertation

Sukun merupakan salah satu komoditas pangan lokal yang banyak tumbuh di daerah tropis dan memiliki kandungan karbohidrat, namun pemanfaatanya masih terbatas karena mudah mengalami kerusakan pascapanen. Pengolahan sukun menjadi tepung merupakan salah satu alternatif untuk meningkatkan nilai tambah, memperpanjang masa simpan, mendukung pangan lokal sebagai pengganti tepung terigu. Penelitian ini bertujuan untuk mengetahui karakteristik fisik tepung sukun yang digunakan menggunakan metode pengeringan alami dan pengeringan efek rumah kaca (ERK).
Penelitian ini dilaksanakan di pusat Riset Mekanisasi dan Perbengkelan Pertanian (PUSMEPTAN) dan Laboratorium Teknik Pasca Panen, Fakultas Pertanian Universitas Syiah Kuala Pada bulan September hingga Desember 2025. Penelitian dilakukan dengan membandingkan tepung sukun hasil pengering alami dan pengering ERK. Proses pembuatan tepung sukun meliputi pengupasan, pencucian, penyawutan, pengeringan, penggilingan dan pengayakan menggunakan ayakan 80 mesh. Parameter yang diamati yaitu karakteristik fisik tepung sukun yaitu kadar air, densitas curah, sudut curah, rendemen dan warna. Selama proses pengeringan dilakukan pemantauan suhu, kelembapan relatif serta penurunan berat bahan hingga mencapai kondisi berat konstan.
Hasil penelitian menunjukkan bahwa karakteristik fisik tepung sukun terbaik dihasilkan pada pengering efek rumah kaca sampel B1 (rak kanan atas 1), dimana kadar air tepung yaitu 13,1%, rendemen tepung yaitu 6,30%, sudut curah yaitu 20,17 denstitas tepung sukun yaitu 0,365gr/cm3, serta nilai warna yaitu 81,87 sehingga mendapatkan penampilan warna terbaik.

Breadfruit is a local food commodity widely grown in tropical regions and is rich in carbohydrates. However, its utilization is still limited due to its susceptibility to post-harvest damage. Processing breadfruit into flour is an alternative to increase added value, extend shelf life, and support local food production as a substitute for wheat flour. This study aims to determine the physical characteristics of breadfruit flour using natural drying and greenhouse drying (GHE) methods. This research was conducted at the Agricultural Mechanization and Workshop Research Center (PUSMEPTAN) and the Post-Harvest Engineering Laboratory, Faculty of Agriculture, Syiah Kuala University, from September to December 2025. The study compared breadfruit flour produced by natural drying and greenhouse drying. The breadfruit flour production process includes peeling, washing, shredding, drying, milling, and sieving using an 80-mesh sieve. The physical characteristics of breadfruit flour were measured, including moisture content, bulk density, bulk angle, yield, and color. Temperature, relative humidity, and weight loss were monitored throughout the drying process until constant weight was achieved. The results of the study showed that the best physical characteristics of breadfruit flour were produced in the greenhouse effect dryer sample B1 (top right shelf 1), where the water content of the flour was 13.1%, the flour yield was 6.30%, the bulk angle was 20.17, the density of the breadfruit flour was 0.365gr/cm3, and the color value was 81.87 so that the best color appearance was obtained.