Ekstraksi Glukomanan Dari Tepung Porang (Amorphophallus Muelleri Var. Blume) Dengan Metode Freeze-Thaw

Sari, Bakti Pertiwi Purnama (2021) Ekstraksi Glukomanan Dari Tepung Porang (Amorphophallus Muelleri Var. Blume) Dengan Metode Freeze-Thaw. Sarjana thesis, Universitas Brawijaya.

Abstract

Tepung porang mempunyai karakteristik yang cukup menarik yaitu viskositas dan derajat putih dengan adanya kandungan glukomanan yang mencapai 64.1% setelah ditepungkan dan dipoles menjadi tepung porang murni. Karakter tersebut dapat ditingkatkan dengan mengekstraknya menjadi tepung glukomanan yang akan meningkatkan nilai ekonomisnya. Namun dalam pelaksanaannya, ekstraksi ini akan membutuhkan banyak etanol sebagai pelarut sehingga biaya operasional relatif tinggi. Salah satu solusi yang patut dijadikan penelitian yaitu dengan metode freeze-thaw. Penelitian dilakukan dengan metode Rancangan Acak Kelompok (RAK) dengan software Minitab. Tepung porang murni dilarutkan dengan akuades dan dibekukan dengan konsentrasi 1% dan 1.5%. Kemudian larutan tepung porang murni beku diekstrak dengan pelarut etanol 96% dengan rasio etanol banding larutan tepung porang murni beku 1: 3 dan 1: 4. Hasil penelitian ini membuktikan adanya pengaruh yang signifikan oleh konsentrasi tepung porang dan rasio etanol berbanding tepung porang murni beku. Perlakuan terbaik yang dapat menghasilkan viskositas dan derajat putih yang tinggi yaitu ekstraksi dengan konsentrasi tepung porang 1.5% dan rasio etanol banding tepung porang murni beku 1:3. Tepung yang dihasilkan dari perlakuan terbaik memiliki viskositas sebesar 37250 cPs dengan derajat putih 70.02 dan kadar glukomanan 82.91%.

English Abstract

Porang or in Latin Amorphophallus muelleri var. Blume is a type of plant that grows in Asia and Africa. This plant is one of the araceae (tubers) that grow and thrive in Indonesia. Porang will be processed into porang flour and caused the economic value of porang will increase because of the presence of glucomannan which reaches 64,1%. However, in the production of porang flour, it requires a lot of solvent such as 96% ethanol to wash it (commonly used). Even though it has been extracted into glucomannan flour after washing, some impurities are still present in the flour, such as protein, fiber or starch. This can reduce the viscosity and degree of whiteness of the glucomannan flour. The relatively high price of ethanol that used in the extraction of glucomannan is expected to reduce operating costs with the addition of freeze-thaw method. The research method used in this project is randomized block design with 5 times repetition. The software to get the glucomannan extraction running process is Minitab 19 The independent variables used were the concentration of porang flour solution and the ratio between the weight of the frozen porang flour solution and ethanol as the solvent. The lower point of concentration is 1% and 1,5% for the upper point. Ratio of weight of the frozen porang flour solution: ethanol used is 1: 4 for the bottom point and 1: 3 for the upper point. The parameters observed in this study were the viscosity value and whiteness of glucomannan flour as a sign of the purity of glucomannan. The results of this study indicate that there was a significant effect on the concentration of porang flour to be extracted and the ratio of ethanol to weight of frozen porang flour solution. The optimum point for obtaining glucomannan flour which had a high degree of whiteness and viscosity was concentration of 1,5% porang flour extracted with ethanol ratio 1: 3. The results of the characteristics of glucomannan flour with the optimum point had a viscosity of 37250 cPs with a white degree of 70,02 and a glucomannan content of 82,92% with wet content analysis

Other obstract

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Item Type:	Thesis (Sarjana)
Identification Number:	052110
Uncontrolled Keywords:	Derajat Putih; Etanol; Pembekuan; Tepung Porang Murni; Viskositas", degree of whiteness, freeze-thaw, glucomannan, porang, viscosity
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Unnamed user with username dedyiskandar
Date Deposited:	23 Oct 2021 06:07
Last Modified:	08 Oct 2024 03:42
URI:	http://repository.ub.ac.id/id/eprint/185384

Text BAKTI PERTIWI PURNAMA SARI..pdf Download (1MB)

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