* Corresponding Author
Extraction and Characterization of Glucomannan from Porang (Amorphopallus oncophyllus) with Size Variations of Porang
https://doi.org/10.22146/agritech.68886 Mella Nur Anissa(1), Sri Rahayoe(2*), Eni Harmayani(3), Kamila Nikmatul Ulya(4)
(1) Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(2) Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(3) Department of Food Technology and Agricultural Products, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(4) Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(*) Corresponding Author
Abstract
Porang (Amorphophallus oncophyllus) is a tuber plant with high economic value as a raw material for making glucomannan. In this context, glucomannan possesses soluble properties, enabling the material to form a gel and contribute to thickening used in the food, pharmaceutical, and chemical industries. The extraction process uses porang harvested at the age of 3 years, with a size ranging from 10 to 20 cm. Even though the content is established, crucial information regarding the yield and different physical properties, such as viscosity, moisture content, and whiteness, remains unknown. Further analysis on glucomannan extraction should be performed with different age variations, before and after 3 years, namely 1 year, 2 years, and 4 years. Therefore, this study aimed to characterize and test the porang effects of various ages on the yield and physical properties of glucomannan, including viscosity, moisture content, and whiteness. The glucomannan extraction process included heating, filtering, 1:1 extraction, grinding, drying, flouring, and sieving. The results showed that the yield ranged from 49.33 - 69.33%, while the physical properties, including viscosity, moisture content, whiteness, and glucomannan content ranged from 31.556 - 39.556 m. Pas, 4.74 - 6.99%, 81.14 - 83.24%, and 95.13 - 97.57%, respectively. The variations in age of 1 year, 2 years, and 4 years affected yield, but the porang tubers had no effect on glucomannan content, and the quality of the flour on viscosity, moisture content, and whiteness. The variations with different ages met commercial standards, and the best variation was 1-year-old porang tubers with the highest yield of 65.33%. Concerning the physical properties, the highest viscosity, moisture content, whiteness, and glucomannan content was 39.556 m. Pas, 17%, 83.24% and 95.13%, respectively. Therefore, the plant could be harvested at 1 year old for extraction to meet export needs.
Keywords
Full Text:
PDFReferences
BSN. (2006). SNI 01-3751-2006 Tepung Terigu Sebagai Bahan Makanan. Badan Standardisasi Nasional, ICS 67.060.
Budiman, Endang. A. (2012). Predictive model of Amorphophallus muelleri growth in some agroforestry in East Java by multiple regression analysis. Biodiversitas, 13(1), 18–22. https://doi.org/10.13057/biodiv/d130104
Chairiyah, N., Harijati, N., & Mastuti, R. (2014). Pengaruh waktu panen terhadap kandungan glukomannan pada umbi porang (Amorphophallus muelleri blume) periode tumbuh ketiga. Research Journal of Life Science, 1(1), 37–42. https://doi.org/10.21776/ub.rjls.2014.001.01.6
Chua, M., Chan, K., Hocking, T. J., Williams, P. A., Perry, C. J., & Baldwin, T. C. (2012). Methodologies for the extraction and analysis of konjac glucomannan from corms of Amorphophallus konjac K. Koch. Carbohydrate Polymers, 87(3), 2202–2210. https://doi.org/10.1016/j.carbpol.2011.10.053
Commission, T. H. E., The, O. F., & Communities, E. (2001). Specific Purity Criteria on Food Additives other than Colours and Sweeteners. 1–23.
Gusmalawati. D, E. L. Arumningtyas, R. Azrianingsih, R. Mastuti. (2019). LC-MS analysis of carbohydrate components in Porang tubers (Amorphophallus muelleri Blume) from the second and the third growth period. Annual Conference on Environmental Science, Society and its Application. IOP Conf. Series: Earth and Environmental Science 391 (2019) 012022. https://doi.org/10.1088/1755-1315/391/1/012022
Harmayani, E., Aprilia, V., & Marsono, Y. (2014). Characterization of glucomannan from Amorphophallus oncophyllus and its prebiotic activity in vivo. Carbohydrate Polymers, 112, 475–479. https://doi.org/10.1016/j.carbpol.2014.06.019
Impaprasert, R., Borompichaichartkul, C., & Srzednicki, G. (2014). A new drying approach to enhance quality of konjac glucomannan extracted from Amorphophallus muelleri. Drying Technology, 32(7), 851–860. https://doi.org/10.1080/07373937.2013.871728
Mahendra, B. O., (2015). Kinetika Pemanasan Bubur Tepung Porang (Amorphophallus oncophyllus) Selama Proses Ekstraksi Glukomanan. Skripsi. Fakultas Teknologi Pertanian. Universitas Gadjah Mada. Yogyakarta.
Midayanto, D. N., & Yuwono, S. S. (2014). Sebagai Syarat Tambahan dalam Standar Nasional Indonesia Determination of Quality Attribute of Tofutexture to be Recommended as An Additional Requirement in Indonesian National Standard. Pangan dan Agroindustri, 2(4), 259–267.
Nurjanah, Z., Sa’id, E. G., & Sunarti, T. C. (2010). Kajian Proses Pemurnian Tepung Glukomanan dari Umbi Iles-Iles (Amorphophallus oncophyllus) dengan Menggunakan Enzim a-Amilase. http://repository.ipb.ac.id/handle/123456789/62326
Republic of China. (2002). Professional standard of the people’s Republic of China for konjac flour. Ministry of the People’s Republic of China. China.
Sumarwoto, S. (2005). Iles-iles (Amorphophallus muelleri Blume); description and other characteristics. Biodiversitas Journal of Biological Diversity, 6(3), 185–190. https://doi.org/10.13057/biodiv/d060310
Tatirat, O. & Charoenrein, S. (2011). Physicochemical properties of konjac glucomannan extracted from konjac flour by a simple centrifugation process. LWT - Food Science and Technology, 44(10), 2059–2063.
Wasi’arahmah, N. (2019). Penggunaan etanol redistilasi untuk ekstraksi glukomanan dari tepung porang (Amorphophallus oncophyllus) yang diberi perlakuan awal pencucian menggunakan etanol dan karakterisasi produk. Skripsi. Fakultas Teknologi Pertanian. Universitas Gadjah Mada. Yogyakarta.
Zhang, Y. Q., Xie, B. J., & Gan, X. (2005). Advance in the applications of konjac glucomannan and its derivatives. Carbohydrate Polymers, 60(1), 27–31. https://doi.org/10.1016/j.carbpol.2004.11.003
DOI: https://doi.org/10.22146/agritech.68886
Article Metrics
Abstract views : 744
| 
views : 530
Refbacks
- There are currently no refbacks.
Copyright (c) 2023 Mella Nur Anissa, Sri Rahayoe, Eni Harmayani, Kamila Nikmatul Ulya
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.