Pengaruh Pengupasan dan Waktu Perendaman pada Umbi Porang (Amorphophallus oncophyllus) terhadap Kadar Glukomanan dan Kadar Senyawa Oksalat

Hadi, Febri (2020) Pengaruh Pengupasan dan Waktu Perendaman pada Umbi Porang (Amorphophallus oncophyllus) terhadap Kadar Glukomanan dan Kadar Senyawa Oksalat. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Pengaruh pengupasan dan waktu perendaman pada umbi porang terhadap kadar glukomanan dan kadar senyawa oksalat telah dipelajari. Umbi porang tanpa dan dengan pengupasan dipotong menjadi beberapa bagian, kemudian direndam dalam air dengan variasi waktu 0, 60, 120 dan 180 menit. Umbi porang yang telah direndam kemudian dikeringkan dan diolah menjadi tepung porang. Kadar glukomanan pada umbi porang dianalisa menggunakan metode gravimetri, sedangkan kadar senyawa oksalat menggunakan metode titrasi permanganometri. Umbi porang yang dikupas dengan variasi perendaman 0, 60, 120, dan 180 menit secara berturut-turut memiliki rata-rata kadar glukomanan sebesar 36,51%; 40,45%; 44,01%; dan 48,39%. Umbi porang yang tidak dikupas dengan variasi perendaman 0, 60, 120, dan 180 menit secara berturut-turut memiliki rata-rata kadar glukomanan sebesar 34,86%; 22,55%; 22,37%; dan 21,70%. Hasil analisa rata-rata kadar senyawa oksalat pada umbi porang yang dikupas dengan variasi perendaman 0, 60, 120, dan 180 menit secara berturut-turut adalah 185,22 ppm; 127,60 ppm; 98,78 ppm; dan 86,44 ppm. Umbi porang yang tidak dikupas dengan variasi perendaman 0, 60, 120, dan 180 menit secara berturut-turut memiliki rata-rata kadar senyawa oksalat sebesar 251,08 ppm; 214,03 ppm; 209,92 ppm; dan 197,57 ppm. ======================================================================================= The effect of peeling and immersion time in porang tuber on glucomannan and oxalate compound has been studied. Porang tuber without and with peeling was cut into several parts, then immersed in water with variations of 0, 60, 120 and 180 minutes. The soaked porang tuber is then dried and processed into porang flour. The content of glucomannan in porang tuber was analyzed using the gravimetric method, while the content of oxalate compound used the permanganometric titration method. Porang tuber peeled with immersion variations of 0, 60, 120, and 180 minutes respectively had an average glucomannan content of 36.51%; 40.45%; 44.01%; and 48.39%. Unpeeled porang tuber with immersion variations of 0, 60, 120, and 180 minutes respectively had an average glucomannan content of 34.86%; 22.55%; 22.37%; and 21.70%. The results of the analysis of the average content of oxalate compound in peeled porang tuber with immersion variations of 0, 60, 120, and 180 minutes was 185.22 ppm; 127.60 ppm; 98.78 ppm; and 86.44 ppm. Unpeeled porang tuber with immersion variations of 0, 60, 120, and 180 minutes respectively had an average oxalate content of 251.08 ppm; 214.03 ppm; 209.92 ppm; and 197.57 ppm.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: glukomanan, senyawa oksalat, umbi porang, glucomannan, oxalate, porang tubers
Subjects: Q Science > QD Chemistry > QD63 Extraction
Q Science > QD Chemistry > QD63.S4 Separation (Technology)
Q Science > QD Chemistry > QD75.2 Chemistry, Analytic
Divisions: Faculty of Science and Data Analytics (SCIENTICS) > Chemistry > 47201-(S1) Undergraduate Thesis
Depositing User: Febri Hadi
Date Deposited: 27 Aug 2020 03:11
Last Modified: 27 Aug 2020 03:11
URI: https://repository.its.ac.id/id/eprint/81479

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