Pengaruh Perendaman Umbi dan Tepung Porang Dalam Sari Buah Belimbing Wuluh Terhadap Sifat Fisik dan Kadar Kalsium Oksalat

Wardani, Ratih Kusuma; Handrianto, Prasetyo

doi:10.53342/pharmasci.v4i2.148

Cited by 15 publications

(23 citation statements)

References 4 publications

(5 reference statements)

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“…Selain asam sitrat, belimbing wuluh juga mengandung asam asetat sebesar 1,6 -1,9 meq asam/100 g buah sehingga belimbing wuluh dapat digunakan untuk menurunkan kadar kalsium oksalat pada umbi [7]. Larutan sari buah belimbing wuluh 7% mampu menurunkan kadar kalsium oksalat pada umbi porang hingga 37% [8].…”

Section: Penurunan Kadar Kalsium Oksalat Pada Umbi Porang Dengan Variasiunclassified

Decrease in Calcium Oxalate Levels in Porang Bulbs With Variations in Contact Time, Temperature and Volume of Averrhoa bilimbi Juice Solution

Wardani¹

2022

Pharmasci

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Porang tubers contain glucomannan which is widely used in industry. The high calcium oxalate contained in porang tubers is an obstacle in the use of porang tubers in the food industry. Organic acids such as citric acid can reduce calcium oxalate levels in porang tubers. Porang tubers cut with a thickness of 0.5 cm were immersed in a 7% solution of star fruit juice with variations in soaking time, temperature and volume of the soaking solution. Soaking porang tubers in 250 mL of star fruit juice solution at 60 °C for 15 minutes gave better results than soaking porang tubers at room temperature for 60 minutes. The lowest level of calcium oxalate was found in porang tubers that had been soaked in 7% starfruit solution for 15 minutes at 60 °C, which was 1.0873% (w/w).

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Section: Penurunan Kadar Kalsium Oksalat Pada Umbi Porang Dengan Variasiunclassified

Decrease in Calcium Oxalate Levels in Porang Bulbs With Variations in Contact Time, Temperature and Volume of Averrhoa bilimbi Juice Solution

Wardani¹

2022

Pharmasci

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“…Terdapat dua macam senyawa oksalat dalam umbi yakni asam oksalat (H 2 C 2 O 4 ) dan kalsium oksalat (CaC 2 O 4 ). Asam oksalat memiliki sifat larut air sehingga mudah direduksi kadarnya dengan perendaman dalam akuades sedangkan kalsium oksalat tidak larut dalam air namun larut dalam senyawa asam dengan konsentrasi rendah (Wardani & Handrianto, 2019a). Hadi dan Kurniawan (2020), melakukan perendaman umbi porang dalam akuades.…”

Section: Pendahuluanunclassified

“…Umbi porang sebelum direndam menggunakan akuades dan larutan garam (NaCl) akan dipotong sebesar 2 x 2 cm. Hal ini ditujukan karena semakin mengecilnya ukuran sampel maka luas permukaan semakin besar dan semakin mudah pelarut akan bereaksi dengan senyawa oksalat (Noviantari et al, 2017;Wardani & Handrianto, 2019a). Selain itu, sampel umbi porang juga dipotong dengan ketebalan 0,5 cm, dikarenakan akan berpengaruh terhadap proses pengeringan.…”

Section: Hasil Pembahasan Perendaman Dalam Larutan Nacl Dengan Varias...unclassified

“…Penurunan kadar oksalat disebabkan karena suhu larutan perendaman. Kadar oksalat lebih banyak tereduksi saat dilakukan perendaman menggunakan pemanasan daripada perendaman yang tidak di sertai pemanasan (Wardani & Handrianto, 2019a). oksalat dapat keluar lebih banyak yang kemudian terlarut dan terbuang bersama larutan rendamannya dari dinding sel umbi porang yang telah dirusak oleh pemanasan (Amalia, 2013).…”

Section: Hasil Pembahasan Perendaman Dalam Larutan Nacl Dengan Varias...unclassified

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Reduksi Kadar Oksalat dalam Umbi Porang Menggunakan Variasi Konsentrasi, Suhu dan Lama Perendaman dalam Larutan NaCl dan Akuades

Febrianti¹,

Wardani²

2022

Rekayasa

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Porang tubers contain compounds that have been widely used in health and industry, namely glucomannan. In addition, porang tubers also contain oxalate compounds that cause itching and burning when consumed directly. Porang tubers that have been cut with a size of 2x2x0,5 cm are soaked using a solution of NaCl and distilled water. Immersion is used to reduce oxalate levels with variations in concentration, temperature and immersion time. Soaking porang tubers in either NaCl or distilled water can reduce oxalate levels. NaCl solution with a concentration of 7% has the highest % decrease in oxalate levels, which is 69.83%. NaCl solution has a better ability to reduce oxalate levels compared to distilled water. The immersion time of porang tubers with NaCl solution for 45 minutes had lower levels of oxalate than using distilled water for 60 minutes, namely 1.0809% (w/w). Porang tubers soaked in NaCl solution at a temperature of 60°C obtained a higher % decrease in oxalate levels compared to distilled water at the same temperature, which was 55.58%.

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“…Oxalate compounds in tubers can be removed by several simple steps, including boiling and drying. Oxalate can also be removed by washing and soaking several times properly (Wardani and Handrianto, 2019).…”

Section: Introductionmentioning

confidence: 99%

The Effect Of Concentration And Type Of Soaking Media (Water, Alcohol, Salt, And Vinegar) On Decreasing Oxalate Levels (Washability) In Porang

Sugiarto¹,

Setyawan²,

Nurmalitasari

et al. 2023

equilibrium

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Porang tubers (Amorphophallus oncophyllus) contain very high rates of glucomannan and have many benefits in various fields of health, pharmaceutical, industrial, and food fields. Besides having great benefits, porang tubers contain calcium oxalate which causes itching if consumed directly, irritation and kidney stones. The purpose of this study was to make porang tubers free from oxalate content by using various concentrations and types of immersion media on porang. The types of immersion media are water, salt, alcohol, and vinegar. Oxalate rates were analyzed by permanganometric titration method. The results of the diced porang immersion in this study showed that water with a temperature of 70°C with an immersion time of 120 minutes, salt solution at a concentration of 14% with an immersion time of 90 minutes, alcohol with a concentration of 40% with a soaking time of 30 minutes, and vinegar with a concentration of 30% with an immersion time of 150 minutes is the optimal result. While the porang immersion with long slices obtained optimal results in water with a temperature of 50°C with an immersion time of 150 minutes, salt solution at a concentration of 14% with an immersion time of 150 minutes, alcohol with a concentration of 60% with an immersion time of 150 minutes, and vinegar acid with a concentration of 20% with an immersion time of 150 minutes. In the optimal results of the dice, the oxalate content in water immersion decreased by 2.4 %, salt solution decreased by 68.4%, alcohol decreased by 24.6%, and vinegar decreased by 11.8%. In the optimal results of the spring roll filling, the oxalate content in water immersion decreased by 2.4 %, salt solution decreased by 7.3%, alcohol decreased by 19.7%, and vinegar decreased by 11.8%. Keywords: Porang, Calcium oxalate,Permanganometric

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Pengaruh Perendaman Umbi dan Tepung Porang Dalam Sari Buah Belimbing Wuluh Terhadap Sifat Fisik dan Kadar Kalsium Oksalat

Cited by 15 publications

References 4 publications

Decrease in Calcium Oxalate Levels in Porang Bulbs With Variations in Contact Time, Temperature and Volume of Averrhoa bilimbi Juice Solution

Decrease in Calcium Oxalate Levels in Porang Bulbs With Variations in Contact Time, Temperature and Volume of Averrhoa bilimbi Juice Solution

Reduksi Kadar Oksalat dalam Umbi Porang Menggunakan Variasi Konsentrasi, Suhu dan Lama Perendaman dalam Larutan NaCl dan Akuades

The Effect Of Concentration And Type Of Soaking Media (Water, Alcohol, Salt, And Vinegar) On Decreasing Oxalate Levels (Washability) In Porang

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