ABSTRAKUmbi porang (Amorphophallus oncophyllus) mengandung kadar glukomanan yang cukup tinggi dan sangat berguna bagi industri pangan, nonpangan maupun kesehatan. Masalah utama dalam pengembangan tepung porang yaitu adanya kalsium oksalat yang menyebabkan rasa gatal, iritasi dan gangguan kesehatan. Optimasi penurunan kalsium oksalat pada proses penepungan untuk memproduksi tepung porang secara mekanis menggunakan stamp mill dan fraksinasi blower. Optimasi dilakukan dengan metode permukaan respons (RSM), Rancangan Komposit Pusat pada tiga variabel yaitu berat chip, waktu/lama dan kecepatan penumbukan dengan respons kadar kalsium oksalat. Model respons adalah kuadratik dengan kondisi optimum berat chip porang 1,3 kg, 17,4'8'', dan kecepatan penumbukan 19,23. Respons kadar kalsium oksalat pada kondisi optimum ini diprediksi sebesar 0,2978% dan aktual 0,3%, menurun 95,12%.Kata kunci: kalsium oksalat, tepung porang, optimasi, mekanis
ABSTRACT
Porang Tuber (Amorphophallus oncophyllus) has high Glucomanan content which is very useful in food and non food industry as well as in medical industry. The only main problem in development of porang flour is its Calcium Oxalate content that stipulates irritation (itchiness) and health disorder. Optimization study of diminution (reduction) content of CalciumOxalate during mechanical grinding process using stamp mill and blowing fractionation. Optimization was performed by applying Response Surface Model (RSM), central composite model. Three variables i.e. weight of porang chip, grinding time and grinding speed were studied in order to study the Calcium Oxalate content as a response. Response model obtained was quadratic which was acquired at 1.3 kg porang optimum weight; grinding time 17.4'8"; and grinding speed at 19,23 rpm. Optimum Calcium content has been predicted at 0.2978% which was 0.3% in actual, decrease 92,12%
Porang flour is a processed product derived from porang tuber (Amorphophallus oncophyllus), contains polysaccharide hydrocolloid such as glucomannan and it can beused as gelatinization, viscosity, filming, emulsifier and stabilizer agent. Porang flour has low content of glucomannan, contributing to its dark brown color and contains high level of calcium oxalate which can cause itching, irritation and other health effects. In this study, the multilevel ethanol optimization and maceration method were used to extract the glucomannan content from porang flour by the leaching process. Response surface methodology (RSM), Central Composite Design (CCD) on three independent variables leaching time (X 1), stirring speed (X 2) and ratio of solvent to flour (X 3) with response of glucomannan content and calcium oxalate) were used as a tools to study the optimum responses. Responses model were quadratic with optimal condition as follows: leaching time was 4 h 6 min and 18 sec, stirring speed was at 443.45 rpm and ratio of solvent to flour was 8.92 ml/g. Under these conditions, the experimental yield of glucomannan content and calcium oxalate were 79.19 % and 0.08 %, respectively, which were very close to the predicted values of 79.26 % and 0.07 %, respectively.
Porang flour (Amorphophallus muelleri) contained fairly high of glucomannan and slightly orange white colour whereas also contained oxalates which are toxic to human. This toxic property caused unacceptable for food applications. This systematic study was undertaken to compare two of the optimizations method of flour porang purification i.e. using various of ethanol concentration washing (conventional maceration) and ultrasonic maceration method to obtain high glucomannan levels and high viscosity with low calcium oxalate and bright white colour of flour. Response surface methodology (RSM), Central Composite Design (CCD) on three independent variables (leaching time (X1), stirring speed (X2) and the ratio of solvent to flour (X3)) for the conventional maceration and two independent variables (time leaching (X1) and and the ratio of solvent to flour (X2)) for ultrasonic maceration, has been done. Response analyzed on glucomannan levels, viscosity, concentration of calcium oxalate, and brightness. Response has a quadratic model except the brightness of the colours of the linear model in both maceration. The ultrasonic maceration obtained faster washing time i.e. 3 hours, 53 minutes and 18 compare than the conventional maceration and used more less solvent and get a high levels of glucomannan response values , viscosity values , well white brightness colour and a low levels of oxalic acid value.
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