Peningkatan Kualitas Tepung Porang dengan Metode Ultrasound-Assisted Extraction atau Microwave-Assisted Extraction

Maula, Fikaputri Rohmatul (2024) Peningkatan Kualitas Tepung Porang dengan Metode Ultrasound-Assisted Extraction atau Microwave-Assisted Extraction. Masters thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Tepung porang bernilai ekonomi tinggi karena kandungan glukomanannya yang bermanfaat bagi kesehatan, namun mengandung kalsium oksalat yang dapat menyebabkan gangguan kesehatan. Metode pemurnian tepung porang telah dilakukan dengan dry process (DP) dan wet process (WP)/ Penelitian ini bertujuan untuk meningkatkan kualitas tepung porang dengan menurunkan kadar kalsium oksalat dan meningkatkan kadar glukomanan menggunakan kombinasi metode DP dan WP berbantuan gelombang yaitu Mechanical separation (MS) yang diikuti oleh Ultrasound-Assisted extraction (UAE) dan Microwave-Assisted extraction (MAE) agar diperoleh tepung porang dengan kemurnian glukomanan yang tinggi. Parameter waktu ekstraksi, suhu ultrasound, daya microwave, rasio bahan/pelarut (F/S), dan ukuran partikel masing-masing dipelajari untuk mengetahui pengaruhnya terhadap kualitas tepung porang. Untuk mengetahui kondisi optimum dari masing-masing metode, optimasi dilakukan dengan Response surface methodology (RSM) menggunakan Box-Behnken Design (BBD). Proses diawali dengan pembuatan tepung porang melalui MS. Analisis kalsium oksalat dilakukan setelah penggilingan dan dihentikan ketika kadar kalsium oksalat tepung porang kasar mencapai 0,03 – 0,05%. Penggilingan terakhir diikuti dengan pengayakan (60 dan 100 mesh) untuk menyeragamkan ukuran partikel. Tepung porang 60 mesh kemudian dimurnikan menggunakan UAE dan MAE. Pemurnian dilakukan dengan variasi waktu (5, 10, 15, 20, 25, dan 30 menit) dan rasio F/S (0,04; 0,06; dan 0,08 g/ml). Untuk UAE, suhu ekstraksi bervariasi (30, 40, dan 50°C), sedangkan untuk MAE, daya microwave bervariasi (150, 300, dan 450 W). MS menunjukkan bahwa penggilingan ulang 15 kali menurunkan kadar kalsium oksalat dari 0,0957% menjadi 0,039%. Pengayakan menunjukkan semakin kecil ukuran partikel tepung porang, menghasilkan kualitas yang rendah; dibuktikan dengan kadar kalsium oksalat yang tinggi dan kadar glukomanan rendah. Waktu ekstraksi, rasio F/S, suhu UAE, dan daya MAE masing-masing mempengaruhi kadar kalsium oksalat dan glukomanan. Kondisi optimum untuk metode UAE adalah pada waktu 22 menit, rasio F/S 0,06 g/ml, dan suhu 38°C, menghasilkan UP-PGM dengan kadar kalsium oksalat 0,030% dan glukomanan 83,34%. Sedangkan metode MAE adalah pada waktu 23 menit, rasio F/S 0,055 g/ml, dan daya microwave 200 W, menghasilkan MP-PGM dengan kadar kalsium oksalat 0,032% dan glukomanan 77,05%. Analisis morfologi menggunakan mikroskop cahaya menunjukkan tepung porang lebih bersih setelah pemurnian dengan UAE dan MAE. Analisis SEM menunjukkan jumlah kristal kalsium oksalat berkurang setelah proses pemurnian. Untuk mencapai kualitas tepung porang lebih tinggi dari standar Tepung Konjac Umum (PRC 2002), masing-masing metode masih perlu dikombinasikan dengan metode lainnya.

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Porang flour has high economic value due to its glucomannan content, which is beneficial for health, but contains calcium oxalate, which can cause health problems. Dry process (DP) and wet process (WP) are the purification methods used for porang flour. This study aims to improve the quality of porang flour by reducing calcium oxalate content and increasing glucomannan content using a combination of wave-assisted DP and WP methods, namely Mechanical separation (MS) followed by Ultrasound-Assisted extraction (UAE) and Microwave-Assisted extraction (MAE) to obtain porang flour with high glucomannan purity. The parameters of extraction time, ultrasound temperature, microwave power, material/solvent ratio (F/S), and particle size were each studied to determine their effect on the quality of porang flour. Optimization was carried out using the Response surface methodology (RSM) with a Box-Behnken Design (BBD) to determine the optimum conditions of each method. The process began with preparing porang flour through MS. Calcium oxalate analysis was conducted after milling and stopped when calcium oxalate levels of granules porang flour reached 0.03–0.05%. Final milling was followed by sieving (60 and 100 mesh) to homogenize the particle size. The 60 mesh porang flour was then purified using UAE and MAE. Extraction was carried out with variations in time (5, 10, 15, 20, 25, and 30 minutes) and F/S ratio (0.04; 0.06; and 0.08 g/ml). For UAE, the extraction temperature was varied (30, 40, and 50°C), while for MAE, the microwave power was varied (150, 300, and 450 W). MS showed that re-grinding 15 times decreased the calcium oxalate content from 0.0957% to 0.039%. Sieving showed that the smaller the particle size of porang flour, the lower the quality, as evidenced by the high calcium oxalate and low glucomannan content. Extraction time, F/S ratio, UAE temperature, and MAE power were affecting calcium oxalate and glucomannan content. The optimum condition for the UAE method is 22 minutes, an F/S ratio of 0.06 g/ml, and a temperature of 38 °C, producing porang flour with a calcium oxalate content of 0.030% and a glucomannan content of 83.34%. The MAE method is at a time of 23 minutes, F/S ratio of 0.055 g/ml, and microwave power of 200 W, producing porang flour with calcium oxalate content of 0.032% and glucomannan of 77.05%. Morphological analysis using light microscopy showed cleaner porang flour after purification with UAE and MAE. SEM analysis showed the number of calcium oxalate crystals reduced after the purification process. To achieve a higher porang flour quality than the standard of Common Konjac Flour (PRC 2002), each method still needs to be combined with other methods.

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	Glukomanan, Kalsium Oksalat, Tepung porang, Microwave-assisted extraction, Ultrasound-assisted extraction ================================================================ Calcium Oxalate, Glucomannan, Porang flour, Microwave-assisted extraction, Ultrasound-assisted extraction.
Subjects:	T Technology > TP Chemical technology > TP370 Food processing and manufacture
Divisions:	Faculty of Industrial Technology > Chemical Engineering > 24101-(S2) Master Thesis
Depositing User:	Fikaputri Rohmatul Maula
Date Deposited:	06 Aug 2024 02:19
Last Modified:	24 Sep 2024 07:31
URI:	http://repository.its.ac.id/id/eprint/112095

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