Pengambilan Glukomannan dari Umbi Porang (A.Oncophyllus) dengan Metode Ekstraksi

Suryanto Suryanto, Kristinah Haryani, Suharto Suharto, Sarana Sarana, Budi Teguh Santosa, F.E. Simarmata, Thufail Ihsan Shiddiqi

Abstract


Porang (Amorpophallus oncophyllus) is a plant which widely found in Indonesia. One of the main components in porang bulbs is glucomannan. Glucomannan is a very useful compound, especially in the pharmaceutical, food and beverage industries as well as other industries.The aims of the study is to examine the most influential variables in the process of glucomannan extraction from porang flour. The variables used were temperature, water flour ratio and coagulant type (non solvent) : isopropyl alcohol and ethanol. The research was conducted by two-level factorial design which consist of two stages. The first stage looks for the most influential variables and the second stage of optimization. Further analysis of glucomannan levels and white degree of glucomannan produced.Based on the result of research, it is found that the most influential variable in this process is the temperature. With an optimum temperature of the process at 45ºC with a 1:20 water flour ratio using non-solvent isopropyl alcohol.

 

Keywords: glucomannan, extraction, porang, ethanol, isopropyl alcohol


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DOI: https://doi.org/10.25047/jii.v18i3.1244

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