Variasi Lama Perendaman dan Rasio Pelarut dalam Ekstraksi Glukomanan Porang (Amorphophallus muelleri) selama Penyimpanan Dingin

Prasethio, Michell (2024) Variasi Lama Perendaman dan Rasio Pelarut dalam Ekstraksi Glukomanan Porang (Amorphophallus muelleri) selama Penyimpanan Dingin. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Porang kuning merupakan umbi yang tergolong sebagai tanaman iles-iles yang mengandung turunan karbohidrat yaitu glukomanan sehingga dapat dimanfaatkan sebagai bahan pangan fungsional. Porang kuning tidak dapat langsung dikonsumsi karena mengandung kalsium oksalat. Penelitian yang dilakukan bertujuan untuk menentukan konsentrasi NaCl dan lama perendaman terhadap penurunan kalsium oksalat, serta menentukan rasio tepung dengan air dan lama ekstraksi terhadap glukomanan pada porang kuning yang disimpan selama dua bulan suhu dingin. Tahap penelitian terdiri atas penelitian pendahuluan, tahap I, dan tahap II. Penelitian pendahuluan dilakukan persiapan porang dan pengukuran parameter analisis. Penelitian tahap I dilakukan proses reduksi kalsium oksalat dengan konsentrasi NaCl (10%,12%, 14%) dan lama perendaman (25, 30, 35 menit). Penelitian tahap II dilakukan ekstraksi tepung porang terbaik dari tahap I dengan rasio tepung dan pelarut (1:15, 1:20, 1:25) selama (15, 20, dan 25 menit). Reduksi kalsium tepung porang terbaik dengan konsentrasi NaCl 14% dan lama perendaman 35 menit memperoleh kadar kalsium oksalat terendah 23,69mg/100g  0,02dan kadar glukomanan tertinggi 30,75%  0,25. Semakin tinggi konsentrasi NaCl dan lama perendaman, semakin bertambahnya jumlah kalsium oksalat yang larut air. Rasio tepung dengan air terbaik yang memperoleh kadar glukomanan tertinggi adalah air 1:25 dan waktu ekstraksi selama 15 menit. Kadar glukomanan yang diperoleh sebesar 43,25%  0,98 dengan hasil akhir kadar kalsium oksalat 12,68mg/100g  0,02./ Yellow porang is a tuber that is classified as an iles-iles plant which contains a carbohydrate derivative, namely glucomannan, so it can be used as a functional food ingredient. Yellow porang cannot be consumed directly because it contains calcium oxalate. The research carried out aimed to determine the NaCl concentration and soaking time to reduce calcium oxalate, as well as determine the ratio of flour to water and the extraction time for glucomannan in yellow porang which was stored for two months in cold temperatures. The research stage consists of preliminary research, stage I, and stage II. Preliminary research was carried out on porang preparation and measurement of analytical parameters. Phase I research carried out the calcium oxalate reduction process with NaCl concentration (10%, 12%, 14%) and soaking time (25, 30, 35 minutes). Phase II research carried out extraction of the best porang flour from phase I with a ratio of flour and solvent (1:15, 1:20, 1:25) for (15, 20 and 25 minutes). The best calcium reduction in porang flour using a NaCl concentration of 14% and a soaking time of 35 minutes obtained the lowest calcium oxalate content of 23.69mg/100g ± 0.02 and the highest glucomannan content of 30.75% ± 0.25. The higher the NaCl concentration and soaking time, the greater the amount of water-soluble calcium oxalate. The best ratio of flour to water to obtain the highest glucomannan content is 1:25 water and an extraction time of 15 minutes. The glucomannan content obtained was 43.25%  0.98 with a calcium oxalate content of 12.68mg/100g  0.02.

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