Pengaruh Variasi Pemotongan Umbi Porang (Amorphophallus oncophyllus) terhadap Kadar Glukomanan dan Oksalat

Bayu, Indra (2021) Pengaruh Variasi Pemotongan Umbi Porang (Amorphophallus oncophyllus) terhadap Kadar Glukomanan dan Oksalat. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Penelitian tentang pengaruh variasi pemotongan umbi porang terhadap kadar glukomanan dan oksalat telah dilakukan. Variasi pemotongan yang dilakukan adalah variasi ketebalan potongan umbi porang (2 mm – 10 mm) dan variasi pemotongan umbi porang bagian atas dan bawah. Umbi porang dikupas dan dipotong sesuai variasi pemotongan. Potongan umbi porang kemudian dikeringkan menggunakan oven dengan suhu 55°C sehingga diperoleh chips porang kering. Chips porang kering kemudian diolah menggunakan mesin penepung menjadi tepung porang. Analisa kadar glukomanan dalam tepung porang pada setiap variasi pemotongan dilakukan menggunakan metode gravimetri, sedangkan analisa kadar oksalat dilakukan dengan metode titrasi permanganometri. Uji ANOVA membuktikan bahwa ketebalan potongan umbi porang tidak berpengaruh secara signifikan terhadap kadar glukomanan dan oksalat. Analisa glukomanan menghasilkan kadar glukomanan pada rentang 45,54% - 49,86%. Analisa kadar oksalat menunjukkan hasil kadar oksalat pada kisaran 5,67% - 9,45%. Pengaruh pemotongan umbi porang menjadi dua bagian yaitu bagian atas dan bawah menunjukkan hasil bahwa bagian atas umbi porang memiliki kandungan glukomanan yang lebih tinggi dibandingkan bagian bawahnya dengan selisih hingga 3,5%. Analisa kadar oksalat pada bagian atas dan bawah menunjukkan bahwa tidak terdapat perbedaan kadar oksalat pada kedua bagian umbi.
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The effect of the slicing variation of porang tuber toward
glucomannan and oxalate content has been studied. The slicing variation
used were 2 mm, 4 mm, 6 mm, 8 mm, and 10 mm, as well as content
analysis of the upper part and the lower part of the porang tuber. Porang
tubers were peeled and sliced according to slicing variation. The sliced
porang chips were then oven-dried at 55°C. The dried chips were
processed with a milling machine into porang flour. Glucomannan
content was analyzed by the gravimetric method. The oxalate content was
analyzed by permanganometric titration. ANOVA test proved that slicing
thickness did not significantly affect glucomannan and oxalate levels. The
glucomannan analysis showed glucomannan contents in the range of
45.54% - 49.86%. Analysis of oxalate levels showed oxalate contents in
the range of 5.67% - 9.45%. Analysis on the upper part and the lower part
of the porang tuber showed that the upper parts of porang tuber has a
higher glucomannan content with a difference of up to 3,5%. Analysis of
oxalate content on the upperparts and the lower parts showed no
differences in oxalate content levels on both parts of the porang tubers.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Porang, pemotongan, glukomanan, oksalat, uji statistik, Porang, slicing, glucomannan, oxalate, statistical analysis
Subjects:	Q Science > QD Chemistry > QD75.2 Chemistry, Analytic
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Chemistry > 47201-(S1) Undergraduate Thesis
Depositing User:	Indra Bayu
Date Deposited:	08 Mar 2021 09:31
Last Modified:	08 Mar 2021 09:31
URI:	http://repository.its.ac.id/id/eprint/83805

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