Ekstraksi Glukomannan dari Umbi Tanaman Porang (Amorphophalus, Sp.)

  • Kristinah Haryani Universitas Diponegoro
  • Suryanto Suryanto Politeknik Negeri Semarang
  • Suharto Suharto Politeknik Negeri Semarang
  • Sarana Sarana Politeknik Negeri Semarang
  • Teguh Budi Santosa Politeknik Negeri Semarang

Abstract

Porang (Amorphophallus sp.) is a tuber plant that has high economic potential but until now
still grows wild and not yet cultivated. One way to overcome this is to develop a method of processing
porang into high-value processed products, such as glucomannan. Porang plant bulb is a storage reserve
food that contains lots of glucomannan flour (41.3%). One way to obtain high glucomannan levels is by
method of extraction. Objetive of this research is to determine variables that affect process of porang
extraction into glucomannan. First, porang bulbs are cleaned and sliced in 2-3 mm thickness, soaked in
salt kitchen solution for 24 hours then dried, then ground into porang flour. The flour extracted using
water with solvent comparison variables, temperature and salt extract type. The resultant mixture was
centrifuged at 3000 rpm, then filtered to obtain the filtrate. Ethanol 96% as coagulant is added gradually
to the filtrate. The settled mannan is separated by means of a filter with a vacuum filter. The precipitate
was washed with ethanol and dried with oven 35 centigrade for 2 days. It was shown that the comparison
of solvents is the most influential variable and aluminum sulfate salt produces a whiter glucomannan
flour.



Published
2017-11-23
How to Cite
HARYANI, Kristinah et al. Ekstraksi Glukomannan dari Umbi Tanaman Porang (Amorphophalus, Sp.). Prosiding Sentrinov (Seminar Nasional Terapan Riset Inovatif), [S.l.], v. 3, n. 1, p. TK20-TK30, nov. 2017. ISSN 2477-2097. Available at: <http://proceeding.sentrinov.org/index.php/sentrinov/article/view/265>. Date accessed: 12 june 2021.