Effect of type and concentration of microbial starter on the characteristics of porang flour

Abstract

Indonesia has abundant natural resource potential, one of its porang. One component that’s widely used from porang plants is glucomannan. Methods to increase the glucomannan content of porang tubers can be done physically, chemically and microbiologically by using a microbial starter. The aim of this research activity to characterize the effect of the type and concentration of starter to the porang flour. This study used two types of starter included: BIMO-CF and NKL yeast with three concentrations (1,2 and 3%). This research activity was designed used completely randomized design which was analyzed throughout IBM Statistics SPSS 24. Based on the test results of BIMO-CF samples and NKLyeast, the highest yield was 20.5% with 3% NKL yeast treatment. The moisture content of all treatments showed no significant difference between treatments. The highest glucomannan content value of 60.62% which used addition of 2% NKL yeast treatment.

The Extraction of Oxalate Acid from Porang Flour (Amorphophallus oncophyllus) using Microwave-Assisted Solvent Extraction

“…Solvent extraction has been used extensively for isolation of important compounds and for qualitative and quantitative analysis in areas such as environmental analysis, food and agricultural analysis, pharmacological drugs and herbal medicines 7 . The disadvantage of extraction using a solvent when applied to porang flour is that the solvent can contaminate the porang flour which is used as a food ingredient, the solvent extraction process is relatively longer so it is inefficient and requires expensive costs to provide the solvent 8 . Currently, one of the methods that have been developed to speed up the extraction process is extraction using a microwave (microwave-assisted extraction method).…”