Pratiwi, Anisa Erdian and Manurung, Ayu Lestari Septiani (2022) Peningkatan Kadar Glukomanan dari Tepung Umbi Porang (Amorphophallus muelleri Blume) Secara Enzimatis dan Kimia. Other thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Umbi porang (Amorphophallus muelleri Blume) merupakan sumber potensial glukomanan yang memiliki beberapa sifat khusus, yaitu sifat hidrokoloid yang kuat, gelling agent, high dietary fiber, water solubility and water absorption, yang digunakan dalam berbagai bidang pangan dan kesehatan. Pada bidang pangan glukomanan sebagai gelling agent, meningkatkan tekstur pada makanan. Sedangkan, bidang Kesehatan digunakan sebagai penurun kadar kolesterol, menurunkan berat badan dan pelapis kapsul obat diabetes. Kandungan glukomanan pada umbi porang segar yaitu sekitar 3.5% sedangkan kandungan air dan pati masing-masing 83% dan 7~8%, sehingga untuk mendapatkan glukomanan maka perlu proses pengolahan. Namun tepung porang yang ada dipasar lokal masih memiliki kualitas yang relatif rendah, dengan kadar glukomanan sekitar 60-80%, sisanya pati dan kalsium okasalat sebagai trace element. Sehingga tujuan dari penelitian terapan ini yaitu untuk meningkatkan kualitas kadar glukomanan pada tepung porang lokal menggunakan proses mekanis lebih dahulu untuk mendapatkan variasi ukuran partikel yaitu 80, 160, dan 250 mesh kemudian diproses lanjut secara enzimatis dan kimiawi. Untuk mendapatkan glukomanan yang tinggi, maka kandungan pati dihidrolisa dengan enzim α-amilase pada konsentrasi 0,025 g/g; 0,03 g/g; 0,035 g/g selama 2 jam. Disamping itu tepung tersebut diproses ekstraksi secara kimiawi tiga tingkat pada konsentrasi 40%, 60% dan 80%. Pada penelitian ini didapatkan hasil pada pre-analisa proses secara fisik dengan pengayakan berdasarkan ukuran partikel yaitu 80, 160, dan 250 mesh didapatkan kadar glukomanan terbaik yaitu pada 80 mesh untuk tepung A sebesar 54,04% dan B sebesar 62,22%. Sedangkan pada analisa kadar kalsium oksalat sebesar 57 mg CaOx/100 g tepung pada tepung A dan 55,14 mg CaOx/100 g tepung. Pada analisa awal ini kadar glukomanan dan kadar kalsium oksalat masih belum memenuhi standar. Pada pemurnian secara enzimatis dengan enzim α-amilase dengan konsentrasi 0,025 g/g; 0,03 g/g; 0,035 g/g didapatkan pada penambahan enzim sebanyak 0,03 g enzim/g tepung didapatkan hasil kadar glukomanan sebesar 74,79% pada tepung A dan 83,63% pada tepung B yang sudah memenuhi standar yaitu diatas 70%. Sedangkan untuk kadar kalsium oksalat yaitu 7,31 mg CaOx/100 g tepung dan 7,42 mg CaOx/100 g tepung yang sudah memenuhi standar yaitu dibawah 30 mg CaOx/100 g tepung porang. Penggunaan enzim dalam proses sebagai katalis bekerja secara spesifik yang artinya hanya bisa bekerja pada situasi dan kondisi yang tepat sehingga didapatkan hasil tepung dengan kualitas baik dengan proses secara enzimatis. Pada pemurnian secara kimia dengan etanol multistage dengan konsentrasi 40%, 60%, dan 80% didapatkan kadar glukomanan sebesar 76,67% pada tepung A dan 79,33% pada tepung B yang sudah memenuhi standar yaitu diatas 70%. Sedangkan untuk kadar kalsium oksalat yaitu 32,12 mg CaOx/100 g tepung dan 32,62 mg CaOx/100 g tepung yang masih belum memenuhi standar. Pemurnian tepung porang dengan menggunakan pencucian etanol bertingkat (multistage) menghasilkan tepung porang dengan kadar glukomanan yang lebih tinggi dan kadar kalsium oksalat yang rendah daripada ekstraksi etanol single stage. Namun jika dibandingkan dengan pemurnian secara enzimatis dengan enzim α-amilase didapatkan hasil tepung dengan kualitas lebih baik daripada pemurnian secara kimia dengan etanol multistage.
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‘Porang’ tubers (Amorphophallus muelleri Blume) are a potential source of glucomannan which has several special properties, namely having strong hydrocolloid properties, gelling agents, high dietary fibers, fat absorption, and which are used in various fields of food and health. In the food sector, it is used as a gelling agent to improve the texture of food. In the health sector, high glucomannan content is used as a cholesterol-lowering foods, weight loss, capsule for diabetes drug because of the polysaccharides consisting of mannose and glucose. The content of glucomannan in fresh ‘porang’ tubers is about 3.5% while the water and starch content are 83% and 7-8%, respectively, while the ‘porang’ flour in a local market has relatively low quality of the glucomannan content that is of around 60~80%, the starch 20-40% and calcium oxalate as trace element. However, to get the high glucomannan content, it is necessary to process the ‘porang’ flour. So that the purpose of this applied research is to improve quality of local ‘porang’ flour with mechanical process early with variations of particle size of 80, 160, and 250 mesh, and then the flour are enzymatically and chemically processed. To obtain high glucomannan, the starch content was hydrolyzed by using the α amylase with a concentration of 0.025 g/g; 0.03 g/g; 0.035 g/g and a hydrolysis time of 2 hours. After that, the flour is extracted using three levels of chemical extraction with concentrations of 40%, 60% and 80%. In this study, the results obtained in the pre-analysis of the physical process by sieving based on particle size, namely 80, 160, and 250 mesh, the best glucomannan content was obtained at 80 mesh for sample A of 54.04% and B of 62.22%. While the analysis of calcium oxalate levels was 57 mg CaOx/100 g flour in sample A and 55.14 mg CaOx/100 g flour. In this initial analysis, glucomannan levels and calcium oxalate levels still did not meet the standards. In enzymatic purification with α-amylase enzyme with a concentration of 0.025 g/g; 0.03 g/g; 0.035 g/g was found with the addition of 0.03 g enzyme/g flour, the result was that the glucomannan content was 74.79% in sample A and 83.63% in sample B which already met the standard, which was above 70%. Meanwhile, the calcium oxalate content was 7.31 mg CaOx/100 g flour and 7.42 mg CaOx/100 g flour which had met the standard, which was below 30 mg CaOx/100 g porang flour. The use of enzymes in the process as a catalyst works specifically, which means that it can only work in the right circumstances so that good quality flour is obtained with an enzymatic process. In chemical purification with multistage ethanol with concentrations of 40%, 60%, and 80%, the glucomannan content was 76.67% in sample A and 79.33% in sample B which already met the standard, which was above 70%. Meanwhile, the calcium oxalate content was 32.12 mg CaOx/100 g flour and 32.62 mg CaOx/100 g flour which still did not meet the standards. Purification of porang flour using multistage ethanol washing produces porang flour with higher glucomannan content and lower calcium oxalate content than single stage ethanol extraction. However, when compared with enzymatic purification with -amylase enzyme, the results obtained flour with better quality than chemical purification with multistage ethanol.
| Item Type: | Thesis (Other) |
|---|---|
| Additional Information: | RSKI 664.722 72 Pra p-1 2022 |
| Uncontrolled Keywords: | Enzym α-Amylase, Ethanol, Porang Glucomannan |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Faculty of Vocational > Industrial Chemical Engineering |
| Depositing User: | - Davi Wah |
| Date Deposited: | 27 Sep 2024 09:17 |
| Last Modified: | 27 Sep 2024 09:17 |
| URI: | http://repository.its.ac.id/id/eprint/115684 |
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