Characteristics of glucomannan isolated from fresh tuber of Porang (Amorphophallus muelleri Blume)

Yanuriati, Anny; Marseno, Djagal Wiseso; Rochmadi, .; Harmayani, Eni

doi:10.1016/j.carbpol.2016.08.080

Cited by 80 publications

(82 citation statements)

References 34 publications

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“…Glucomannans belong to the family of Araceae from genus of Amorphophallus, Colocasia, Xanthosoma, and Alocasia (Behera & Ray, ). Commercial glucomannan is extracted from dried tuber, particularly Amorphophallus konjac (Yanuriati, Wiseso, & Harmayani, ). Konjac glucomannan (KGM) is a polysaccharide derived from A. konjac which is mainly composed of mannose, and glucose is found in abundance in Asia particularly Southeast Asia (Tester & Al‐Ghazzewi, ).…”

Section: Introductionmentioning

confidence: 99%

Optimization on production of konjac oligo‐glucomannan and their effect on the gut microbiota

Ariestanti

Seechamnanturakit

Harmayani

et al. 2019

Food Science & Nutrition

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Konjac glucomannan (KGM) is a polysaccharide extracted from Amorphophallus konjac, and its degradation product is konjac oligo‐glucomannan (KOG). The aim of this study was to produce KOG from KGM and to evaluate its effect on the gut microbiota in fecal batch culture. KOG was produced by enzymatic hydrolysis using β‐mannanase. The optimum conditions were as follows: reaction temperature of 48°C, reaction time of 4 hr, pH of 5.5 and E/S of 0.05% followed by purification step using 3,000 NMWC ultrafiltration (UF) membrane pore size. The effect of KOG on changes in human fecal bacterial populations and short‐chain fatty acids (SCFAs) production was evaluated. The results showed that low‐molecular weight KOG (LKOG) from purification step with concentration of 9.54 mg/ml, and a prebiotic index (PI) of 0.76 was successfully produced. LKOG can enhance the production of butyric acid in the colon with the highest concentration (8.24 mM) found at 72 hr fermentation.

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Section: Introductionmentioning

confidence: 99%

Optimization on production of konjac oligo‐glucomannan and their effect on the gut microbiota

Ariestanti

Seechamnanturakit

Harmayani

et al. 2019

Food Science & Nutrition

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“…Natural prebiotic used in the present study was glucomannan derived from porang (Amorphophallus onchophyllus) tuber extract. Porang (A. onchophyllus) is an Indonesian local plant that produces tubers containing 50%-65% glucomannan (Yanuriati et al, 2017). Glucomannan consisted of D-glucose monomers and D-mannose units linked by β-1,4-glycosidic bonds (Tester & Al-Ghazzewi, 2013).…”

Section: Introductionmentioning

confidence: 99%

Body Resistance and Growth Performance of Broiler Fed Glucomannan Extracted from Amorphophallus onchophyllus Tuber

Perdinan

Wahyuni

Suthama

2019

Trop. Anim. Sci. J.

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The purpose of the study was to examine the supplementation effects of glucomannan extracted from a porang tuber (GEPT) on body resistance and growth performance of broiler chickens. A total number of 160 one-day-old broiler chickens with the average body weight of 42.39±0.58 g was kept for 35 days. The study was arranged in a completely randomized design with 5 treatments and 4 replications (8 birds each). The dietary treatments were T0= basal ration, T1= basal ration with the addition of 0.05% GEPT, T2= basal ration with the addition of 0.1% GEPT, T3= basal ration with the addition of 0.15% GEPT, and T4= basal ration with the addition of 0.2% GEPT. Parameters measured were the population of lactic acid bacteria (LAB), Coliform count, relative weight of lymphoid organs (bursa fabricius and spleen), heterophils-lymphocytes (H/L) ratio, body weight gain, feed consumption, feed conversion ratio, and mortality. Data were subjected to analysis of variance (ANOVA) and continued with Duncan Multiple Range Test (DMRT) at 5% probability. The results showed that supplementation of the diets with GEPT significantly increased (P<0.05) LAB population, decreased (P<0.05) Coliform count in the jejunum and ileum, and H/L ratio, but did not affect the relative weight of lymphoid organs, and growth performance. In conclusion, diet added with 0.1% GEPT improved the balance of intestinal microflora and increased body resistance, without any negative effects on the lymphoid organs and growth performance of broiler chickens.

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“…Kandungan glukomanan pada umbi porang cukup tinggi. Berdasarkan hasil penelitian terbaru yang dilakukan oleh Yanuriati et al (2017), ekstraksi glukomanan dari umbi porang segar menghasilkan yield 65,23% dengan kemurnian 90,98%.…”

Section: Pendahuluanunclassified

PEMANFAATAN TEPUNG PORANG (Amorphophallusoncophyllus) SEBAGAI PENSTABIL EMULSI M/A DAN BAHAN PENYALUT PADA MIKROKAPSUL MINYAK IKAN

Anwar¹,

Ginting²,

Aisyah³

et al. 2017

j.tek.ind.pert

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This research was aimed to investigate the ability of porang (Amorphophallus oncophyllus) flour to stabilizeoil-in-water (O/W ABSTRAKPenelitian ini didasari atas upaya untuk menemukan biopolimer alami yang tumbuh di Indonesia yang berpotensi digunakan sebagai bahan penyalut dalam proses mikroenkapsulasi bahan pangan. Secara khusus, penelitian ini bertujuan untuk menguji kemampuan tepung porang (Amorphophallus oncophyllus) sebagai penstabil emulsi minyak dalam air (m/a) dan bahan penyalut pada mikrokapsul minyak ikan.Penelitian ini terbagi atas 3 tahap. Tahap pertama adalah pembuatan coarse emulsion (CE) menggunakan ultra turrax (UT) dengan desain penelitian menggunakan rancangan acak kelompok yang terdiri dari dua faktor. Faktor pertama adalah konsentrasi tepung porang (kadar glukomanan 55%) yang terdiri atas dua taraf yaituT1 = 0,5% dan T2 = 1%. Faktor kedua adalah konsentrasi minyak terdiri atastigataraf yaitu M1 = 20%, M2 = 30% dan M3 = 40%. Tahap kedua adalah pembuatan fine emulsion (FE) menggunakan high pressure homogenizer (HPH) dan tahap ketiga adalah pengeringan FE menggunakan spray dryer. Tepung porang yang digunakan berwarna kuning dengan kadar air 7,75%, kadar abu 8,00%, kadar serat 9,72%, kadar lemak 0,43%, dan kadar glukomanan 55,54%. Berdasarkan hasil penelitian, konsentrasi tepung porang, konsentrasi minyak dan interaksi antara konsentrasi tepung porang (T) dan konsentrasi minyak (M) berpengaruh sangat nyata (P≤0,01) terhadap nilai emulsifying activity (EA) dan viskositas emulsi. CE yang paling stabil adalah emulsi dengan konsentrasi minyak 40% dan tepung porang 1%, dengan viskositas 3647 cP, nilai EA100% dan pemisahan serum 2,70 mL setelah 7 hari peyimpanan. FE yang paling stabil diperoleh dari kombinasi perlakuan yang sama dengan ukuran partikel ratarata 614 nm, polydispersity index (PdI) 0,237, zeta potential -25,83 mV, dan pemisahan serum 0,25 mL setelah 16 hari penyimpanan. Nilai bilangan peroksida (PV) mikrokapsul berkisar antara 16.5 -32.5 meq/kg minyak.Kata kunci: tepung porang, glukomanan, emulsi (m/a), stabilitas emulsi, penstabil PENDAHULUAN Salah satu biopolimer alami yang berpotensi digunakan sebagai bahan penyalut adalah porang atau iles-iles (Amorphopallus onchopillus). Tanaman ini hanya terdapat di daerah tropis dan subtropis. Pemanfaatan porang dalam industri pangan ataupun non pangan masih sangat kurang. Porang tidak dapat diolah langsung menjadi makanan karena kandungan kalsium oksalat yang menyebabkan rasa gatal, sehingga sering diolah terlebih dahulu menjadi tepung atau gaplek.

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Characteristics of glucomannan isolated from fresh tuber of Porang (Amorphophallus muelleri Blume)

Cited by 80 publications

References 34 publications

Optimization on production of konjac oligo‐glucomannan and their effect on the gut microbiota

Optimization on production of konjac oligo‐glucomannan and their effect on the gut microbiota

Body Resistance and Growth Performance of Broiler Fed Glucomannan Extracted from Amorphophallus onchophyllus Tuber

PEMANFAATAN TEPUNG PORANG (Amorphophallusoncophyllus) SEBAGAI PENSTABIL EMULSI M/A DAN BAHAN PENYALUT PADA MIKROKAPSUL MINYAK IKAN

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