Penurunan kalsium oksalat dan ekstraksi glukomanan tepung glukomanan umbi porang merah (Amorphophallus sp.) penyimpanan 30 hari suhu ruang = Reduction of calcium oxalate and extraction of glucomanan flour from red porang tubers (Amorphophallus sp.) storage 30 days room temperature

Christy, Farren (2024) Penurunan kalsium oksalat dan ekstraksi glukomanan tepung glukomanan umbi porang merah (Amorphophallus sp.) penyimpanan 30 hari suhu ruang = Reduction of calcium oxalate and extraction of glucomanan flour from red porang tubers (Amorphophallus sp.) storage 30 days room temperature. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Umbi porang (Amorphophallus) atau umbi dengan jenis tanaman iles-iles merupakan salah satu kekayaan alam yang banyak tumbuh di hutan Indonesia. Penelitian ini bertujuan menentukan perlakuan terbaik dalam pengurangan terbanyak kadar kalsium oksalat dan mengekstrak tepung porang untuk mendapatkan kadar glukomanan tertinggi. Untuk pengurangan kadar kalsium oksalat digunakan larutan NaCl 10%, 12% dan 14% dengan waktu perendaman 25, 30 dan 35 menit. Perlakuan terbaik pada tepung porang H0 dengan larutan NaCl 14% dengan waktu perendaman 35 menit, sedangkan pada tepung porang yang disimpan selama 30 hari dalam suhu ruang adalah larutan NaCl 14% dengan waktu perendaman 15 menit. Variabel yang dipakai dalam ekstraksi glukomanan adalah rasio sampel dengan pelarut 1:10 atau 1:30, 1:15 atau 1:35, dan 1:20 atau 1:40 dan waktu perendaman 15, 20, dan 25 menit. Pelakuan terbaik dalam ekstraksi glukomanan pada tepung glukomanan H0 yaitu menggunakan rasio sampel dan pelarut 1:20 dengan waktu perendaman 15 menit, sedangkan pada tepung glukomanan H+30 di suhu ruang yaitu rasio sampel dan pelarut 1:40 dengan waktu perendaman 20 menit. Hasil penelitian tersebut menunjukkan terdapat pengaruh rasio sampel dan pelarut serta waktu perendaman terhadap kadar glukomanan.Hasil proksimat sampel tepung glukomanan H0 adalah kadar air 8,3418±0,6251%, kadar abu 8,3349±0,1643%, kadar lemak 0,5985±0,0737%, kadar protein 1,3020±0,0115% dan kadar karbohidrat 89,7384±0,1831%. Hasil proksimat sampel tepung glukomanan H+30 suhu ruang adalah kadar air 11,0567±0,7355%, kadar abu 9,8102 ± 0,1865%, kadar lemak 0,4898±0,0181%, kadar protein 1,6316±0,0060% dan kadar karbohidrat 88,0685 ± 0,1977%. / Porang tubers (Amorphophallus) or tubers of the iles-iles plant type are one of the natural treasures that grow in many Indonesian forests. This research aims to determine the best treatment to reduce calcium oxalate levels the most and extract porang flour to obtain the highest glucomannan levels. To reduce calcium oxalate levels, 10%, 12% and 14% NaCl solutions were used with soaking times of 25, 30 and 35 minutes. The best treatment for H0 porang flour is with a 14% NaCl solution with a soaking time of 35 minutes, while for porang flour stored for 30 days at room temperature is a 14% NaCl solution with a soaking time of 15 minutes. The variables used in glucomannan extraction are the sample to solvent ratio of 1:10 or 1:30, 1:15 or 1:35, and 1:20 or 1:40 and soaking time of 15, 20, and 25 minutes. The best practice in extracting glucomannan from H0 glucomannan flour is using a sample and solvent ratio of 1:20 with a soaking time of 15 minutes, while for H+30 glucomannan flour at room temperature, the sample and solvent ratio is 1:40 with a soaking time of 20 minutes. The results of this research showed that there was an influence of the sample and solvent ratio and soaking time on the glucomannan content. The proximate results of the H0 glucomannan flour sample were water content 8,3418 ± 0,6251%, ash content 8,3349 ± 0,1643%, fat content 0,5985 ± 0,0737%, protein content 1,3020 ± 0,0115 % and carbohydrate content 89,7384 ± 0,1831%. The proximate results of the room temperature H+30 glucomannan flour sample were water content 11,0567 ± 0,7355%, ash content 9,8102 ± 0,1865%, fat content 0,4898 ± 0,0181%, protein content 1,6316 ± 0,0060% and carbohydrate content 88,0685 ± 0,1977%.

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