Gel Glukomanan Porang-Xantan dan Kestabilannya Setelah Penyimpanan Dingin dan Beku

Abstract

ABSTRAKPenelitian ini bertujuan untuk menentukan proporsi komposit glukomanan porang dan xantan (GP-X) yang bersinergi optimal dalam pembentukan gel yang stabil setelah penyimpanan dingin dan beku. Sol glukomanan porang 1% dan sol xantan 1% dicampur dengan proporsi GP-X 20/40; 40/60; 50/50; 60/40; dan 80/20. Campuran tersebut dipanaskan pada suhu 90-95 °C selama 45 menit disertai pengadukan selama 5 menit, dicetak, didinginkan dan disimpan pada suhu dingin (5 °C) dan beku (-8 °C) selama 24 hari. Profil tekstur, water binding capacity (WBC), dan sineresis dianalisis di awal dan setelah penyimpanan. Morfologi gel komposit sebelum penyimpanan dan morfologi gel yang paling optimum setelah penyimpanan dianalisis dengan Scanning Electron Microscope (SEM). Sinergi pembentukan gel komposit GP-X paling optimal didapatkan dengan ratio 20/80. Asosiasi intermolekul GP-X pada proporsi tersebut membentuk zona hubung yang panjang dan densitas tinggi sehingga menghasilkan hardness, chewiness, dan gumminess paling tinggi dengan derajat deformasi dan sineresis paling rendah serta daya kohesif yang sedang. Meskipun belum mengalami sineresis selama 24 hari penyimpanan dingin, pengecilan ukuran jaringan tiga dimensi (pori) gel komposit tersebut menunjukkan gel mulai kontraksi dan mengalami penurunan mutu dengan indikasi penurunan daya kohesif, chewiness, hardness, dan gumminess. Peningkatan WBC pada proporsi yang lebih tinggi menyebabkan gel nampak lebih stabil pada penyimpanan beku dibandingkan dengan penyimpanan dingin. Pembesaran pori gel akibat pengembangan volume air yang terperangkap selama pembentukan kristal es menyebabkan peningkatan sineresis, pemadatan gel, dan peningkatan hardness, chewiness, gumminess, dan persentase deformasi.Kata kunci: Gel; glukomanan; porang (Amorphophallus muelleri Blume); sinergi; xantan ABSTRACTThe objectives of this research were to find the porang glucomannan-xanthan optimum ratio on composite gelation and its stability after chilled and frozen storage. Porang glucomannan sol was mixed with xanthan sol in ratio 20/40; 40/60; 50/50; 60/40 and 80/20. The composites were heated for 45 minutes at 90 °C with agitation for 5 minutes, molded, tempered, and stored at 5 °C dan -8 °C for 24 days. Before dan after storage, the texture profile, WBC and sineresis of the gel were analyzed. The composite gel microstructure was analyzed using SEM. The composite gel with ratio 20/80 had the optimum interaction synergy on gelation and stability. The GP-X intermolecular association resulted in long high density junction zones which had highest hardness, chewiness and gumminess with the smallest deformation

Effect of Porang Flour and Low-Calorie Sugar Concentration on The Physico-Chemical Characteristics of Jelly Drinks

“…The use of porang (Amorphopallus mulleri blume) as a food additive is increasing in line with the growth trend of the processed food industry [1]. Porang contains high glucomannan so it has economic value and can be used widely [2,3]. One of the developments in processed porang products is the use of porang flour as an additional ingredient for making food or drinks.…”

Novel Cytochrome P450-3A4 Enzymatic Nanobiosensor for Lapatinib (a Breast Cancer Drug) Developed on a Poly(anilino-co-4-aminobenzoic Acid-Green-Synthesised Indium Nanoparticle) Platform

“…InNPs that are green-synthesized are insoluble in water and can be partially soluble in ethanol. This makes them ideal for purification [39].…”

Characterization of Addition Porang on Polyacrylamide Polymer for Enhanced Oil Recovery

“…Porang contains hydrocolloids that can form gels [8], hydrocolloids are polymer components derived from plants, animals, microbes, or synthetic components which generally contain hydroxyl [9], the polysaccharide content of porang in gel formation is influenced by various factors, including extraction conditions, concentration, starch mixture, and selection of plant parts [10]. The type of polymer commonly used for injection in oil reservoirs is polyacrylamide, which dissolves in water [11].…”