Ameliyani, Refimia (2024) KARAKTERISTIK TEPUNG GLUKOMANAN PORANG (Amorphophallus muelleri Blume) DENGAN PERLAKUAN METODE PENGERINGAN CHIP DAN EKSTRAKSI BERTINGKAT. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

Porang (Amorphophallus muelleri Blume) is one of the local Indonesian plants that grow in the forest. Porang tubers have a high water content so that post-harvest processing of porang tubers becomes important, one of the efforts that can be done by drying porang tubers into chips and flour and then refining them to obtain porang flour with high glucomannan content and low oxalate content. The purification process of porang flour can be done with the extraction of graded ethanol concentration method. The purpose of this study was to determine the effect of drying treatment and multilevel extraction of glucomannan flour used on the physicochemical characteristics of glucomannan flour extraction results, and to determine the drying treatment and multilevel extraction of glucomannan flour that produced the physicochemical characteristics of the selected glucomannan flour. This research used a Randomized Group Design. The factors used were glucomannan flour treatments consisting of sun-dried porang flour with 50-96%, 70-96%, 90-96%, 50-70-96% ethanol and without extraction, and oven-dried porang flour with 50-96%, 70-96%, 90-96%, 50-70-96% ethanol, and without extraction. The effect of drying treatment and multilevel extraction of glucomannan flour had a significant effect on yield, moisture content, ash content, glucomannan content, oxalate content, viscosity, color and degree of whiteness of the glucomannan flour produced. Glucomannan flour oven-dried with graded extraction concentrations of 70-96% and 50-70-96% was selected as the selected glucomannan flour extraction treatment where the 70-96% extraction results had glucomannan levels of 87,72% and oxalate levels of 0,24%. Then the 50-70-96% extraction results obtained glucomannan content of 88,99% and oxalate content of 0,15%.

Item Type:	Thesis (S1)
Contributors:	Contribution Contributors NIP/NIM Thesis advisor Yoesepa Pamela, Vega 199110222022032007 Thesis advisor Riany Eris, Fitria 197908252003122002 Thesis advisor Herawati, Heny 197803032001122001
Additional Information:	Porang (Amorphophallus muelleri Blume) termasuk salah satu jenis tanaman lokal Indonesia yang banyak tumbuh di hutan. Umbi porang memiliki kadar air yang tinggi sehingga proses pengolahan pasca panen pada umbi porang penting untuk dilakukan, salah satu upaya yang dapat dilakukan yaitu pengeringan umbi porang menjadi chip dan tepung lalu dilakukan pemurnian hingga didapatkan tepung porang yang tinggi kadar glukomanan dan rendah kadar oksalat. Proses pemurnian tepung porang dapat dilakukan dengan ekstraksi metode konsentrasi etanol bertingkat. Tujuan penelitian ini yaitu untuk mengetahui pengaruh perlakuan tepung glukomanan yang digunakan terhadap karakteristik fisikokimia hasil ekstraksi tepung glukomanan, dan untuk mengetahui perlakuan tepung glukomanan yang menghasilkan karakteristik fisikokimia tepung glukomanan terpilih. Penelitian ini menggunakan Rancangan Acak Kelompok. Faktor yang digunakan yaitu perlakuan tepung glukomanan yang terdiri dari tepung porang pengeringan matahari dengan etanol 50-96%, 70-96%, 90-96%, 50-70-96% dan tanpa ekstraksi, serta tepung porang pengeringan oven dengan etanol 50-96%, 70-96%, 90-96%, 50-70-96%, dan tanpa ekstraksi. Perlakuan tepung glukomanan berpengaruh nyata terhadap rendemen, kadar air, kadar abu, kadar glukomanan, kadar oksalat, viskositas, warna dan derajat putih tepung glukomanan yang dihasilkan. Tepung Glukomanan pengeringan oven dengan ekstraksi bertingkat konsentrasi 70-96% dan 50-70-96% terpilih sebagai perlakuan ekstraksi tepung glukomanan terpilih di mana pada hasil ekstraksi 70-96% memiliki kadar glukomanan sebesar 87,72% dan kadar oksalat sebesar 0,24%. Kemudian pada hasil ekstraksi 50-70-96% didapatkan kadar glukomanan sebesar 88,99% dan kadar oksalat sebesar 0,15%.
Uncontrolled Keywords:	glucomannan, multilevel extraction, porang chips.
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan
Depositing User:	Refimia Ameliyani
Date Deposited:	16 Apr 2024 14:39
Last Modified:	16 Apr 2024 14:39
URI:	http://eprints.untirta.ac.id/id/eprint/34663

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