Abstract
Porang tubers are plant commodities that physiologically susceptible to damage. Longtime storage can decrease the quality of tubers. Furthermore, the presence of fungi or bacteria makes tubers cannot be stored in a long time. Decreasing quality of Porang tuber became a problem because of the higher demand for porang tubers. This research was conducted to determine the suitable place and time storage of porang tubers. Therefore, farmers can control or reduce the decrease in tuber quality. Methods of this research were an observation of color change based on the Munsell Color System , odor observation, hardness observation using penetrometer, the rotten area of tuber was measured using Leaf Area Meter, shrinkage of tuber weight, the percentage of rotten and sprouted tubers, density, and moisture content by the oven method. The results of this study were analysed statistically by ANOVA test. The hardness of the tubers has a significant effect on the storage place (soil, rack, and floor) for period 14 weeks. Storage time has an effect on changes of the weight loss, moisture content and decay area. The longer the tuber stored the higher percentage of sprouted and rotten tubers. The color of porang tubers change and the odor in the part of the rotten tubers increase during the storage period in each storage place. Porang tubers should not be stored for more than two weeks and placed on a rack to minimize the damage of the tubers. Keywords: Physical change, porang tubers, storage time.
Highlights
Porang tubers are plant commodities that physiologically susceptible to damage
Porang tubers have been often processed into flour which has frequently used as a thickening agent
Percentages of weight loss were determined by the formula [5]: Water Content Analysis Tuber was 10 g, it was dried in the oven at 105°C for 24 hours, and it was dessicated for 15 minutes until the weight was constant
Summary
This research was conducted in August to November 2017. Tubers were collected from Porang farm in Rejosari Village, Bantur, Malang. Tubers were treated 1 week after harvest and selected 72 fresh tubers with no physically. Quality of Tubers A. muelleri (Al Adawiah et al) damaged when harvesting with weight 800 – 1.900 grams. Storage of porang tubers was carried out at the Garden Palma Housing in Malang City. Each storage place consists of 24 tubers divided into three replications so that each replication consists of 8 tubers. Storage time was designed for 14 weeks, with observations every two weeks. This research was conducted using a randomized block design with three replication as a group. Replication of tuber samples divided into two groups. Due to the gradual harvest, the tuber sample from farmers cannot be taken all together
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