Isothermic model of porang tuber (Amorphophallus muelleri B) flour

Abstract Porang tuber ( Amorphophallus muelleri B ) is a from the Araceae family with high glucomannan content (15-64% dry basis). Things that can be done to extend shelf life of porang flour are by doing flouring process. This research aims determine isothermic curve model flour, namely, used estimate equilibrium moisture about rh storage. The method was store samples in desiccator an interval 17-80%. Storage carried out until sample’s water reached equilibrium. Parameters and determination best based on highest R 2 value at end storage while desiccator. results has been show material’s affected temperature rh. To model, it shown value. Henderson Chung-Pfost obtained 30 °C 0.9556, 40 0,9838. indicates most appropriate describe absorption flour.