OPTIMASI TEKNIK PEMURNIAN GLUKOMANAN PADA TEPUNG PORANG (Amorphophallus muelleri Blume)
Main Article Content
Abstract
Porang (Amorphophallus muelleri Blume) as a non-timber forest product (NTFP) has many advantages
compared to other food crops. In order to the cultivation aspect and excellence of the flour, it made this commodity a
food sources in the future. Today, technical post-harvest processing become the current problems especially in getting
optimum glucomannan. With increasing levels of glucomannan, it made the utilization and marketing of flour will be
wider. This study aims to optimize of purification techniques of glucomannan. The research method is through soaking
techniques with ethanol (30%, 40% and 50%) and sodium bisulfite (2%, 3% and 4%). The results showed that the
leaching technique ethanol made a significant effect on the increase in glucomannan levels. The immersion technique with
50% ethanol and 2% sodium bisulfite can increase glucomannan from 32.65% to 83.96%. The process of soaking
with ethanol not affects the content of ferrum (Fe) and calcium (Ca) in porang flour.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
References
Almatsier, S. (2006). Prinsip dasar ilmu gizi. Jakarta: Gramedia Pustaka Utama.
Association of Official Analitical Chemists (AOAC). (1984). Official methods of analysis. (11th edition). Association of Official Analitical Chemists Inc., Washington, D.C.
Badan Litbang Pertanian. (2015). Technology of instant corn flour. Leaflet. International workshop and conference on Agricultural post-harvest handling and processing. Badan Litbang Pertanian, Bogor.
Badan Pusat Statistik. (2013). Proyeksi penduduk Indonesia 2010-2035. Badan Pusat Statistik, Jakarta.
Dai, S., Corke, H., & Shah, N. P. (2016). Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt. Journal of Dairy Science, 99(9), 7063–7074. doi: //doi.org/10.3168/jds.2016-11131
Faridah, A., & Widjanarko, S. B. (2013). Optimization of multilevel ethanol leaching process of porang flour (Amorphophallus muelleri) using response surface methodology. International Journal on Advanced Science Engineering Information Technology, 3(2), 74–80.
Faridah, A., Widjanarko, S. B., Sutrisno, A., & Susilo, B. (2012). Optimasi produksi tepung porang dari chip porang secara mekanis dengan metode permukaan respons. Jurnal Teknik Industri, 13(2), 158–166.
Gu, W. & Silverman, R. B. (2011). Synthesis of (S)-2-Boc-Amino-8-(R)-(tert butyldimethylsilanyloxy) decanoic acid, a precursor to the unusual amino acid residue of the anticancer agent microsporin B. Tetrahedron Letters, 52, 5438–5440.
Harmayani, E., Aprilia, V., & Marsono, Y. (2014). Characterization of glucomannan from Amorphophallus oncophyllus and its prebiotic activity in vivo. Carbohydrate Polymers, 112, 475–479. doi://doi.org/10.1016/j.carbpol.2014.06.019.
Irawan, S. S., & Widjanarko, S. B. (2013). Metilasi menggunakan pereaksi dimetil sulfat berbagai variasi konsentrasi methylation pada tepung porang (Amorphophallus muelleri). Journal Pangan dan Agroindustri 1(1), 148–156.
Mulyono, E. (2010). Peningkatan mutu tepung iles-iles (Amorphophallus oncophyllus) sebagai bahan pengelastis Mi dan pengental melalui teknologi pencucian bertingkat dan enzimatis pada kapasitas produksi 250 kg umbi/hari. (Laporan). Balai Besar Penelitian dan Pengembahan Pasca Panen Pertanian. Bogor
Nishinari, K., & Zhang, H. (2004). Recent advances in the understanding of heat set gelling polysaccharides. Trends in Food Science and Technology, 15(6), 305–312. doi: //doi.org/10.1016/j.tifs.2003.05.001.
Pasaribu, G., Waluyo, T. K., Hastuti, N., Pari, G., & Sahara, E. (2016). Peningkatan kualitas tepung porang. Jurnal Penelitian Hasil Hutan, 34(3), 241–248. doi://doi.org/http://doi.org/10.20886/jphh.2016.34.3.241-248
Peraturan Menteri Kehutanan No.35. (2007). Hasil Hutan Bukan Kayu. Kementerian Kehutanan, Jakarta.
Piste, P. (2015). Calcium and its role in human body calcium and its role in human body, International Journal of Research in Pharmaceutical and Biomedical Sciences, 4(2), 659-668.
Pusat Litbang Porang Indonesia. (2013). Modul diseminasi budidaya dan pengembangan porang (Amorphopallus muelleri Blume) sebagai salah satu potensi bahan baku lokal. Universitas Brawijaya, Malang.
Saputro, E.A, Lefiyanti, O. & Mastuti, E. (2014). Pemurnian tepung glukomanan dari umbi porang (Amorphophallus muelleri Blume) menggunakan proses ekstraksi/leaching dengan larutan etanol. Dalam Prosiding Simposium Nasional RAPI XIII FT UMS (p. Hal K7-K13). Surakarta.
Standar Nasional Indonesia (SNI). (2013). Serpih porang (SNI 7939-2013). Badan Standarisasi Nasional, Jakarta.
Tester, R., & Al-Ghazzewi, F. (2017). Glucomannans and nutrition. Food Hydrocolloids, 68, 246–254. doi: //doi.org/10.1016/j.foodhyd.2016.05.017.
Wardhani, D. H., Nugroho, F., Muslihudin, M., & Aryanti, N. (2016). Application of response surface method on purification of glucomannan from Amorphophallus oncophyllus by using 2-propanol. Scientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry, 17(1), 63–74.
Yanuriati, A., Marseno, D. W., Rochmadi, & Harmayani, E. (2017). Characteristics of glucomannan isolated from fresh tuber of porang (Amorphophallus muelleri Blume). Carbohydrate Polymers, 156, 56–63. doi://doi.org/10.1016/j.carbpol.2016.08.080.
Zhang, Y. Q., Xie, B. J., & Gan, X. (2005). Advance in the applications of konjac glucomannan and its derivatives. Carbohydrate Polymers, 60(1), 27–31. doi://doi.org/10.1016/j.carbpol.2004.11.003.
