Ekstraksi Glukomanan dari Umbi Porang (Amorphophallus muelleri) Kuning yang Disimpan selama Dua Bulan pada Suhu Ruang = Extraction of Glucomanan from Porang Tubers (Amorphophallus muelleri) Yellow Stored for Two Months at Room Temperature

Brylianto, Valencia Tan (2024) Ekstraksi Glukomanan dari Umbi Porang (Amorphophallus muelleri) Kuning yang Disimpan selama Dua Bulan pada Suhu Ruang = Extraction of Glucomanan from Porang Tubers (Amorphophallus muelleri) Yellow Stored for Two Months at Room Temperature. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Umbi porang kuning (Amorphophallus muelleri blume) mengandung glukomanan sebesar 65% dan mempunyai potensi besar untuk dikembangkan lebih lanjut karena dapat memberikan dampak baik bagi kesehatan. Namun umbi porang mengandung kalsium oksalat yang dapat berdampak buruk bagi kesehatan karena dapat menimbulkan rasa gatal dan perih pada lidah dan mulut, terbentuknya batu ginjal, dan penurunan absorpsi kalsium dalam tubuh. Kadar kalsium oksalat dapat diturunkan melalui proses perendaman dalam larutan NaCl yang disertai dengan pemanasan. Tujuan dari penelitian yang dilakukan adalah untuk menentukan metode penurunan kalsium oksalat terbaik berdasarkan kadar kalsium oksalat terendah, dan menentukan metode ekstraksi glukomanan terbaik berdasarkan kandungan glukomanan tertinggi pada tepung glukomanan porang kuning yang disimpan selama 2 bulan pada suhu kamar. Penelitian tahap 1 dilakukan untuk memperoleh sampel umbi porang kuning yang disimpan selama 2 bulan pada suhu ruang dengan kadar kalsium oksalat terendah melalui proses perendaman menggunakan larutan NaCl pada konsentrasi 10%, 12% dan 14% dengan variasi waktu perendaman selama 25 menit, 30 menit, dan 35 menit pada suhu 80oC . Penelitian tahap 2 dilakukan untuk mendapatkan kandungan glukomanan tertinggi melalui metode ekstraksi menggunakan air sebagai pelarut, dengan variasi rasio tepung porang:air sebesar 1:10, 1:15, dan 1:20 dengan variasi waktu ekstraksi selama 15 menit, 20 menit, dan 25 menit pada suhu 80oC. Metode penurunan kadar kalsium oksalat terbaik adalah perendaman dalam larutan NaCl dengan konsentrasi 14% selama 35 menit sehingga menghasilkan kadar kalsium oksalat terendah yaitu 44,32 mg/100 g. Metode ekstraksi glukomanan terbaik adalah pada rasio tepung:air sebesar 1:20 dengan waktu ekstraksi 15 menit menghasilkan kandungan glukomanan sebesar 31,23% / Yellow porang tubers (Amorphophallus muelleri blume) contain glucomannan of 65% and have great potential for further development because they can have a good impact on health. Behind the benefits of porang tubers which are good for health, in fact porang tubers contain calcium oxalate which can have a bad effect on health because it can cause an itchy and burning feeling on the tongue and mouth, the formation of kidney stones, and a decrease in calcium absorption in the body. Calcium oxalate levels can be reduced through the process of immersion in NaCl solution, accompanied by heating. The aim of this research was to determine the best calcium oxalate reduction method based on the lowest calcium oxalate content, and determine the best glucomannan extraction method based on the highest glucomannan content in yellow porang glucomannan flour stored for 2 months at room temperature. Phase 1 research was carried out to obtain samples of yellow porang tubers which were stored for 2 months at room temperature with the lowest levels of calcium oxalate through a soaking process using NaCl solution at concentrations of 10%, 12% and 14% at a temperature of 80oC for 25 minutes, 30 minutes , and 35 minutes. Phase 2 research was carried out to obtain the highest glucomannan content through an extraction process using water as a solvent, with variations in the porang flour:water ratio of 1:10, 1:15, and 1:20 with variations in extraction times of 15 minutes, 20 minutes, and 25 minutes. at a temperature of 75oC. The best method of reducing calcium oxalate levels is through immersion in NaCl solution at a concentration of 14% for 35 minutes resulting in the lowest calcium oxalate levels of 44,32 mg/100 g. The best glucomannan extraction method at a flour:water ratio of 1:20 with an extraction time of 15 minutes produces a glucomannan content of 31,23%.

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