Wibisana, Amanda Teressa (2024) Penurunan kadar kalsium oksalat dan ekstraksi glukomanan umbi porang merah (Amorphophallus muelleri B.) tanpa penyimpanan dan setelah penyimpanan pada suhu ruang = Calcium oxalate reduction and glucomannan extraction in red porang (Amorphophallus muelleri B.) tuber with zero-day storage and after room temperature storage. Bachelor thesis, Universitas Pelita Harapan.
Preview
Title.pdf.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (220kB) | Preview
Preview
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (224kB) | Preview
Preview
ToC.pdf.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (250kB) | Preview
![Chapter1 [thumbnail of Chapter1]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter1.pdf.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (182kB)
![Chapter2 [thumbnail of Chapter2]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter2.pdf.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (580kB)
![Chapter3 [thumbnail of Chapter3]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter3.pdf.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (338kB)
![Chapter4 [thumbnail of Chapter4]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter4.pdf.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (458kB)
![Chapter5 [thumbnail of Chapter5]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter5.pdf.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (143kB)
Preview
Bibliography.pdf.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (270kB) | Preview
![Appendices [thumbnail of Appendices]](http://repository.uph.edu/style/images/fileicons/text.png)
Appendices.pdf.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (8MB)
Abstract
Umbi porang (Amorphophallus muelleri B.) mengandung glukomanan yang saat ini sedang dikembangkan pemanfaatannya. Tujuan penelitian ini adalah untuk menurunkan kadar kalsium oksalat dan mengekstrak glukomanan dari umbi porang merah tanpa penyimpanan dan penyimpanan dua bulan pada suhu ruang. Penelitian ini dibagi menjadi dua tahap. Penelitian tahap satu dilakukan untuk mengetahui pengaruh konsentrasi pelarut NaCl (10, 12, 14%) dan waktu perendaman (25, 30, 35 menit) dalam menurunkan kadar kalsium oksalat. Peneltian tahap dua dilakukan untuk mengetahui pengaruh rasio tepung porang:pelarut air (1:15, 1:20, 1:25) dan waktu ekstraksi (15, 20, 25 menit) terhadap ekstraksi glukomanan. Hasil penelitian menunjukkan perendaman dengan perlakuan konsentrasi NaCl 14% dan waktu perendaman 35 menit menghasilkan tepung porang H-0 dengan kadar oksalat sebesar 10,93±0,43 mg/100 g dengan kadar glukomanan sebesar 8,79±0,38%. Kemudian, ekstraksi glukomanan dari tepung porang H-0 dengan rasio tepung:pelarut 1:20 dan waktu ekstraksi 15 menit menghasilkan tepung glukomanan dengan kadar glukomanan sebesar 83,45±0,08% dan kadar kalsium oksalat sebesar 5,84±0,09 mg/100 g. Sedangkan, pada umbi porang merah penyimpanan dua bulan suhu ruang (H+60), pada perendaman dengan perlakuan NaCl 14% selama 25 menit diperoleh tepung porang dengan kadar kalsium oksalat sebesar 63,46±4,28 mg/100 g dan kadar glukomanan sebesar 13,19±1,02%. Kemudian, tepung glukomanan H+60 terpilih yang diekstrak dengan rasio tepung:pelarut 1:25 dan waktu ekstraksi 20 menit memiliki kadar glukomanan sebesar 34,37±6,04% dan kadar kalsium oksalat sebesar 1,41±0,001 mg/100 g. Rendemen glukomanan pada tepung glukomanan porang merah H-0 adalah sebesar 3,53±0,04%; dan pada tepung glukomanan porang merah H+60 adalah sebesar 3,73±1,52%. Metode penurunan kalsium oksalat pada umbi porang menjadi tepung porang dan tepung glukomanan berhasil menurunkan kadar kalsium oksalat dengan sangat drastis; dan pada metode ekstraksi glukomanan, rendemen glukomanan pada porang H-0 dan rendemen glukomanan pada porang H+60 menunjukkan jumlah
yang serupa. Dengan demikian, kedua metode ini dapat direkomendasikan untuk digunakan di industri pangan./Porang (Amorphophallus muelleri B.) tuber contains glucomannan which has been developed in its application. The objective of this research was to reduce calcium oxalate content and to extract glucomannan in red porang tuber with zero-day
storage and after two months of room temperature storage. This research was divided into two stages. The first stage of the research determines the effect of NaCl solvent concentration (10, 12, 14%) and immersion time (25, 30, 35 min) in the reduction of calcium oxalate content. The second stage determines the effect of flour:solvent ratio (1:15, 1:20, 1:25) and extraction time (15, 20, 25 min) towards
glucomannan extraction. The result shows the immersion of zero-day storage (H-0) porang in 14% NaCl in 35 min gives the result of 10,93±0,43 mg/100 g calcium oxalate content and 8,79±0,38% glucomannan content. Then, glucomannan flour
from H-0 porang flour extraction with 1:20 flour:solvent ratio and 15 min extraction time contains 83,45±0,08% glucomannan and 5,84±0,09 mg/100 g calcium oxalate. The immersion of two months room temperature storage porang (H+60) in NaCl 14% for 25 min gives the result of 63,46±4,28 mg/100 g calcium oxalate content and 13,19±1,02% glucomannan content. Then, the extraction of glucomannan flour from H+60 porang flour with 1:25 flour:solvent ratio and 20 min extraction time contains 34,37±6,04% glucomannan and 1,41±0,001 mg/100 g calcium oxalate. The glucomannan yield in glucomannan flour of H-0 porang is 3,53±0,04%; and the
glucomannan yield in glucomannan flour of H+60 porang is 3,73±1,52%. Calcium oxalate reduction method of porang tuber into porang flour and glucomannan flour succeeded to reduce calcium oxalate content drastically; and in glucomannan extraction method, glucomannan yield in H-0 porang and
glucomannan yield in H+60 porang showed similar amount. Therefore, both methods can be recommended to be applied in food industry.
Item Type: | Thesis (Bachelor) |
---|---|
Creators: | Creators NIM Email ORCID Wibisana, Amanda Teressa NIM01034200039 amandateressaw@gmail.com UNSPECIFIED |
Contributors: | Contribution Contributors NIDN/NIDK Email Thesis advisor Pokatong, Wilbur Donald Raymond NIDN0002106402 wilbur.pokatong@uph.edu |
Uncontrolled Keywords: | glukomanan; kalsium oksalat; porang |
Subjects: | T Technology > T Technology (General) T Technology > TP Chemical technology T Technology > TP Chemical technology > TP368-456 Food processing and manufacture |
Divisions: | University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology |
Depositing User: | Amanda Teressa Wibisana |
Date Deposited: | 15 Feb 2024 02:29 |
Last Modified: | 15 Feb 2024 02:29 |
URI: | http://repository.uph.edu/id/eprint/61966 |