Abstract
Porang bulbs (Amorphophallus muelleri Blume) are native Indonesian bulbs which have high glucomannan content. It is almost similar to konjac bulbs (Amorphophallus konjac) which also glucomannan source. Porang flour is made from dried porang chips with about 10 % wet based water content. Unfortunately, there are no studies which were focused on the underlying mechanism of porang chip milling by using a batch type of ball mills. The objective of this research is to determine optimal milling rotational velocity and milling parameters of the kinetic model of porang chip milling by using ball mills. A batch type of ball mills was occupied in this research for milling 1.5 kg of dried porang chips. Optimal rotational velocity was calculated in order to have an optimal performance of milling. Kinetic model form of the back-calculation algorithm was chosen to describe the milling process. There were five estimated parameters of the validated kinetic model of the porang chip milling process.
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