Penurunan kalsium oksalat dan ekstraksi glukomanan pada umbi porang merah (Amorphophallus muelleri B.) setelah penyimpanan suhu dingin

Tan, Nathaya Ivana (2024) Penurunan kalsium oksalat dan ekstraksi glukomanan pada umbi porang merah (Amorphophallus muelleri B.) setelah penyimpanan suhu dingin. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Porang (Amorphophallus muelleri B.) merupakan salah satu tumbuhan yang tumbuh di tanah jawa. Kadar glukomanan pada porang sangat tinggi, namun, porang belum banyak dibudidayakan karena kandungan kalsium oksalat yang cukup tinggi. Tujuan dari penelitian ini adalah untuk mencari metode terbaik dalam penurunan kalsium oksalat dan metode ekstraksi glukomanan. Tahap pendahuluan untuk menguji umbi awal, tahap pertama untuk mencari konsentrasi dan waktu perendaman terbaik untuk penurunan kalsium oksalat, dan tahap kedua untuk mencari rasio tepung:pelarut terbaik untuk ekstraksi glukomanan. Faktor yang digunakan adalah konsentrasi NaCl dan waktu perendaman, serta rasio tepung:pelarut dan waktu ekstraksi. Konsentrasi NaCl yang digunakan adalah 10, 12, 14%, waktu perendaman yang digunakan adalah 25, 30, 35 menit, rasio tepung:pelarut yang digunakan adalah 1:10, 1:15, 1:20, waktu ekstraksi yang digunakan adalah 15, 20, 25 menit. Hasil penelitian menunjukan konsentrasi NaCl dan waktu perendaman yang terbaik ada pada tepung porang dari umbi tanpa penyimpanan (H-0) adalah 14%-35 menit karena menghasilkan kadar glukomanan 8.78±0.37% dan kadar kalsium oksalat 10.92±0.42 mg/100g. Sedangkan untuk tepung porang dari umbi dengan penyimpanan 60 hari suhu dingin (H-60) memiliki perlakuan terbaik pada 14%-25 menit karena menghasilkan kadar glukomanan 17.80±0.02% dan kadar kalsium oksalat 11.39±0.09mg/100g. Rasio ekstraksi glukomanan terbaik ada pada perlakuan 1:20 25 menit untuk tepung glukomanan H-0 karena menghasilkan kadar glukomanan 83.45±0.07% dan 1:20 20 menit untuk tepung glukomanan H-60 karena menghasilkan kadar glukomanan 40.97±0.14%. Pada metode ekstraksi, rendemen glukomanan dari tepung porang dan tepung glukomanan porang merah tanpa penyimpanan (H-0) dan dengan penyimpanan 60 hari suhu dingin (H-60), menunjukan hasil yang serupa. Dengan demikian, kedua metode ini dapat direkomendasikan untuk digunakan di industri pangan. / Porang (Amorphophallus muelleri Blume) is a plant that grows in Java, Indonesia. Porang has a high glucomannan content but is not widely cultivated because it contains calcium oxalate. Hence, porang tubers must have their calcium oxalate levels reduced before being further processed into food. The aim of this research is to find the best method for reducing calcium oxalate levels and the best method for extracting glucomannan from porang flour. This research consisted of 3 stages, the preliminary stage was to analyze the tubers, the first stage which was to find the best concentration and soaking time to reduce calcium oxalate levels, and the second stage was to find the best flour:solvent ratio for glucomannan extraction. The factors used are NaCl concentration and soaking time, as well as the flour:solvent ratio and extraction time. The NaCl concentration used was 10, 12, 14%, the soaking time used was 25, 30, 35 min, the flour:solvent ratio used was 1:10, 1:15, 1:20, the extraction time used was 15, 20, 25 min. The research results showed that the best NaCl concentration and soaking time was 14%-35 min for porang flour without storage (H-0) because it was able to produce glucomannan levels of 8.78±0.37% and calcium oxalate levels of 10.92±0.42mg/100g. Meanwhile, porang flour stored for 60 days at cold temperature (H-60) had the best treatment at 14% 25 min because it was able to produce glucomannan levels of 17.80±0.02% and calcium oxalate levels of 11.39±0.09mg/100g. The best glucomannan extraction ratio was in the treatment of 1:20 25 min for H-0 glucomannan flour because it was able to produce glucomannan levels of 83.45±0.07% and 1:20 20 min for H-60 glucomannan flour because it was able to produce glucomannan levels of 40.97±0.14%. In the extraction method, the yield of glucomannan from red porang flour and the glucomannan flour without storage (H-0) and with 60 days of cold storage (H-60), showed similar results. Thus, these two methods can be recommended to be used in the food industry.

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