EKSTRAKSI GLUKOMANAN DARI TEPUNG PORANG (Amorphophallus muelleri Blume) DENGAN ETANOL

Nurlela, Nurlela; Andriani, Dewi; Arizal, Ridha

doi:10.20527/jstk.v14i2.8330

Cited by 12 publications

(18 citation statements)

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“…In terms of calcium oxalate removal, treatment S was found as the most effective one as indicated by the lowest value of calcium. Overall, the result followed the treatments in that the sodium residue were higher in B, S, and BS samples compared to that of C and W samples, whereas the calcium residues of C and W samples were higher than that of B, S, and BS samples (Nurlela & Arizal, 2020;Rofi'ana et al, 2018;Witoyo et al, 2020). Therefore, EDS analysis can be used to evaluate the presence of calcium oxalate in the Amorphophallus flour sample.…”

Section: Eds Analysis Of Samplesmentioning

confidence: 89%

“…The result of this experiment showed that the identity peak of oxalate in four different Amorphophallus flour samples including the C=O group appeared at 1610 cm -1 and the peak C-O was observed at 1322 cm -1 (Figure 1). Nurlela & Arizal (2020) reported that the C=O groups in the glucomannan structure (Figure 2) show two identity peaks at a wavenumber 1739 cm -1 and 1736 cm -1 . Nurlela & Arizal (2020) also noted that the presence of the C-O group was seen at a wavenumber of 1230 cm -1 and 1247 cm -1 .…”

Section: Ftir Spectra Of Samplementioning

confidence: 99%

“…Nurlela & Arizal (2020) reported that the C=O groups in the glucomannan structure (Figure 2) show two identity peaks at a wavenumber 1739 cm -1 and 1736 cm -1 . Nurlela & Arizal (2020) also noted that the presence of the C-O group was seen at a wavenumber of 1230 cm -1 and 1247 cm -1 . Based on the FTIR spectra of oxalic acid (Figure 3), the group of O-H, C=O, and C-O can be identified at wavenumber 3424 cm -1 , 1685 cm -1 , 1263 cm -1 , and 1126 cm -1 , respectively (Spectral Database for Organic Compounds, 1999).…”

Section: Ftir Spectra Of Samplementioning

confidence: 99%

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Evaluation of some analytical methods for determination of calcium oxalate in Amorphophallus muelleri flour

et al. 2022

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The presence of calcium oxalate is the major obstacle in flour processing of Amorphophallus muelleri tuber since the calcium oxalate can induce skin irritation and is harmful to kidneys. The development of a rapid analytical method to detect calcium oxalate in Amorphophallus flour is required. This research was intended to evaluate the use of some analytical methods (FTIR, SEM-EDS, XRD, XRF, and titration methods) in calcium oxalate detection in Amorphophallus muelleri flour prepared from different treatments (soaking in water (W), solution of sodium bisulfite 1000 ppm (B), solution of sodium chloride salt 3% (S), solution of sodium bisulfite 1000 ppm and sodium chloride salt 3% (BS)). Results showed that the presence of oxalate in Amorphophallus flour can be detected in the FTIR spectra from the C=O group at a wavenumber of 1610 cm-1. SEM images confirmed that calcium oxalate in Amorphophallus flour existed as raphide crystals in which their quantity can be estimated by the EDS feature of SEM. The presence of calcium oxalate crystals in Amorphophallus flour can be differentiated from other salts present in the flour by XRD. XRF can be used as a rapid analytical tool to detect the presence of calcium oxalate in Amorphophallus flour. The potassium permanganate titration technique can be used as a reference method for other rapid analytical methods in detecting calcium oxalate in Amorphophallus flour.

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Section: Eds Analysis Of Samplesmentioning

confidence: 89%

Section: Ftir Spectra Of Samplementioning

confidence: 99%

Section: Ftir Spectra Of Samplementioning

confidence: 99%

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Evaluation of some analytical methods for determination of calcium oxalate in Amorphophallus muelleri flour

et al. 2022

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“…Metode kimiawi menggunakan pelarut etanol atau air untuk mengekstrak glukomanan dari tepung konjac glukomanan. Penelitian isolasi glukomanan dari umbi talas dan iles-iles telah dilakukan berdasarkan atas daya kelarutan glukomanan pada konsentrasi etanol secara bertingkat (60-80%) dan gaya sentrifugal untuk memisahkan pati dari glukomanan, dapat menghasilkan glukomanan dengan kemurnian sebesar 90% (Nurlela et al, 2020).…”

Section: Pendahuluanunclassified

Isolasi dan Karakterisasi Glukomanan dari beberapa Spesies Talas (Colocasia) dan Iles-iles (Amorphophalus oncophyllus)

Ritonga,

Widya,

Nanda Herru

et al. 2024

Jurkim

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Talas dan Iles-iles mempunyai manfaat yang besar untuk diolah menjadi bahan makanan sebagai substitusi karbohidrat. Salah satu komponen karbohidrat dalam talas-talasan adalah glukomanan. Glukomanan merupakan polisakarida yang memiliki ikatan β-1,4 tersusun dari dua macam monomer, yaitu D-glukosa dan D-manosa dengan perbandingan 1:1,6. Glukomanan telah banyak digunakan di Jepang, dan Cina sebagai sumber makanan. Selain dapat menjadi sumber makanan, aplikasi glukomanan dapat digunakan sebagai bahan edible film, bahan pembuat kapsul, pita seluloid, dan adsorben ion logam. Tujuan dari penelitian ini adalah untuk penentuan kadar dan mengkarakterisasi glukomanan dari beberapa spesies talas (Colocasia) (menggunakan dua spesies: talas lubang, dan talas hitam), iles-iles (Amorphophalus oncophyllus), tepung high viscosity glucomannan, dan tepung low viscosity glukomanan. Glukomanan diekstraksi dengan pelarut air, kemudian diendapkan menggunakan etanol 95% dengan perbandingan air dan etanol 95% 1:4,5 v/v. Endapan yang terbentuk kemudian dipisahkan dan dikeringkan, lalu dikarakterisasi dengan menghitung kadar air,dan menggunakan spektrofotometer inframerah. Untuk pengukuran kadar air talas hitam, iles-iles, tepung low viscosity glucomannan, dan tepung high viscosity glukomanan secara berurutan masing-masing adalah 73,03%, 88,06%, 10,91%, 10,67%. Dari spektra inframerah menunjukkan adanya serapan pada bilangan gelombang untuk talas hitam, iles-iles, tepung low viscosity glucomannan, dan tepung high viscosity glukomanan secara berurutan masing-masing adalah 867,97 cm-1, 875,58 cm-1, 873,75 cm-1, 877,61 cm-1 yang menunjukkan adanya ikatan β-1,4 dari D-manosa dan D-glukosa

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“…Analisis gugus fungsi menunjukkan sampel bulbil yang diesktraksi memiliki kemiripan spektrum terhadap glukomanan komersil. Porang merupakan sumber karbohidrat tinggi karena kandungan glukomanan yang terdapat pada bagian umbi (Nurlela et al, 2020). Selain pada bagian umbi, glukomanan juga dapat ditemukan pada bagian bulbil atau umbi daun.…”

Section: Info Artikel Abstrakunclassified

Optimasi ekstraksi glukomanan pada bulbil porang (Amorphophallus muelleri Blume)

Nurlela¹,

Nurhayati²,

Ismanella³

2022

JLI Padang

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muelleri Blume, known as porang, is a rich source of fiber derived from glucomannan in the tuber. Glucomannan can also be found in the bulbil (leaves tuber), which is 25-30%. Meanwhile, the production of Bulbil is relatively large, some are sold in bulk, while small ones are discarded. In this research, in order to produce a high concentration of glucomannan, the extraction temperature was optimized to use bulbil as a substitute source of glucomannan. Additionally glucomannan was extracted from bulbil using technical grade (70%) ethanol and a ratio of 1:3 (b/v) bulbil flour to ethanol. At 25, 50, and 75 °C, three different temperature ranges were used to extract the bulbil. The functional group was examined using Fourier Transform-Infra Red, and the isolated glucomannan level was examined using a spectrophotometer UV-Vis (FT-IR). The highest glucomannan level (30.20% b/b dry basis) was obtained from the extraction method using a temperature of 75 o C, which meets class II quality based on SNI 01-1680-1989. The increase in extraction temperature can reduce moisture, ash, protein, fat, and starch content but increase crude fibers and brightness. Analysis of the functional group showed that the extracted glucomannan has a spectrum similarity to commercial glucomannan. Amorphophallus muelleri Blume; bulbils; glucomannan; ethanol; temperature

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EKSTRAKSI GLUKOMANAN DARI TEPUNG PORANG (Amorphophallus muelleri Blume) DENGAN ETANOL

Cited by 12 publications

References 0 publications

Evaluation of some analytical methods for determination of calcium oxalate in Amorphophallus muelleri flour

Evaluation of some analytical methods for determination of calcium oxalate in Amorphophallus muelleri flour

Isolasi dan Karakterisasi Glukomanan dari beberapa Spesies Talas (Colocasia) dan Iles-iles (Amorphophalus oncophyllus)

Optimasi ekstraksi glukomanan pada bulbil porang (Amorphophallus muelleri Blume)

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