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

Sarifudin, Achmat; Ratnawati, Lia; INDRIANTI, Novita; Ekafitri, Riyanti; Sholichah, Enny; Afifah, Nok; Desnilasari, Dewi; NUGROHO, Pramono; YUNIAR, Annisa Dwi

doi:10.1590/fst.09522

Cited by 6 publications

(3 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Kadar kalsium oksalat pada glukomanan yang diekstraksi lebih kecil daripada hasil penelitian oleh Widari and Rasmito (2018), di mana perendaman umbi porang dalam NaCl 8% pada suhu 80 C selama 25 menit diperoleh kadar kalsium oksalat sebesar 0,65%, dengan penurunan kadar kalsium oksalat sebesar 90,9%. Sementara itu, pada penelitian yang dilakukan oleh Sarifudin et al (2022), diperoleh kadar kalsium oksalat sebesar 6,2% dengan perendaman umbi porang dalam larutan NaCl 3% pada suhu ruang selama 30 menit. Selain itu, pada penelitian yang dilakukan oleh Wardani and Handrianto (2019) diperoleh kadar glukomanan sebesar 0,39% pada glukomanan yang direndam dalam larutan asam cuka pada konsentrasi 20%.…”

Section: Analisis Kadar Kalsium Oksalatunclassified

Pengaruh Variasi Konsentrasi Gliserol pada Ekstraksi Glukomanan dari Umbi Porang (Amorphophallus oncophyllus)

Kusumaningsih,

Prahastiwi,

Suryanti

2024

ALCHEMY J. Pen. Kim

View full text Add to dashboard Cite

Kandungan glukomanan yang tinggi pada umbi tanaman porang (Amorphophallus oncophyllus) telah menjadikannya sebagai salah satu sumber glukomanan potensial di Indonesia. Glukomanan yang dikenal dengan kandungan gulanya yang rendah, dapat menjadi makanan pengganti beras yang sehat. Penelitian ini berfokus pada ekstraksi glukomanan menggunakan gliserol, penentuan kadar proksimat, dan penilaian kadar kalsium oksalat dalam glukomanan. Gliserol cairan yang tidak berwarna, tidak berbau, berasa manis, dan tidak beracun, digunakan dalam proses ekstraksi. Ekstraksi glukomanan melibatkan maserasi dengan berbagai konsentrasi gliserol (45, 65, dan 85% v/v). Proses maserasi dilakukan dengan pengadukan pada 12.000 rpm selama 1 jam, diulang dua kali, dan diikuti dengan tiga kali pencucian dengan air suling. Untuk mengurangi kadar kalsium oksalat pada umbi porang, dilakukan perendaman dalam larutan NaCl 10% dan 20% (b/v) pada suhu 80°C selama 30 menit. Konsentrasi gliserol 85% (v/v) memberikan hasil yang optimal untuk ekstraksi glukomanan, menghasilkan glukomanan dengan kandungan 61,2%. Analisis proksimat menunjukkan glukomanan dengan kadar lemak 0,29%; protein 2,33%; karbohidrat 9,41%; air 9,40%; dan abu 2,08%. Konsentrasi NaCl yang paling efektif untuk menurunkan kadar kalsium oksalat adalah 20%, yang menghasilkan penurunan kadar kalsium oksalat sebesar 88,44%. Effect of Glycerol Concentration Variation on Glucomannan Extraction from Porang Tubers (Amorphophallus oncophyllus). Due to the high glucomannan content in its tubers, the porang plant (Amorphophallus oncophyllus) emerges as a potential glucomannan source in Indonesia. Glucomannan, known for its low sugar content, can serve as a healthy rice substitute. This study focuses on glucomannan extraction using glycerol, determining proximate levels, and assessing calcium oxalate levels in glucomannan. Glycerol, a colorless, odorless, sweet-tasting, and non-toxic liquid, was employed in the extraction process. Glucomannan extraction involved maceration with varying glycerol concentrations (45, 65, and 85% v/v). Maceration, accompanied by stirring at 12,000 rpm for 1 hour, was repeated twice, followed by three washes with distilled water. To reduce calcium oxalate levels in porang tubers, soaking using 10% and 20% (w/v) NaCl solution at 80°C for 30 minutes was carried out. An 85% (v/v) glycerol concentration yielded optimal results for glucomannan extraction, producing glucomannan with a content of 61.2%. Proximate analysis indicated glucomannan with 0.29% fat, 2.33% protein, 9.41% carbohydrates, 9.40% water, and 2.08% ash content. The most effective NaCl concentration for reducing calcium oxalate content was 20%, resulting in an 88.44% reduction in calcium oxalate levels

show abstract

Section: Analisis Kadar Kalsium Oksalatunclassified

Pengaruh Variasi Konsentrasi Gliserol pada Ekstraksi Glukomanan dari Umbi Porang (Amorphophallus oncophyllus)

Kusumaningsih,

Prahastiwi,

Suryanti

2024

ALCHEMY J. Pen. Kim

View full text Add to dashboard Cite

show abstract

“…A conversion factor of 5.7 was used to determine the protein content. Ca-oxalate was determined according to Sarifudin et al [23].…”

Section: Chemical Properties Of Glucomannan Flourmentioning

confidence: 99%

Make a 5 Keyword, The Application of Natural Deep Eutectic Solvents (Betaine-Glycerol) for Isolating Glucomannan from Porang Flour (Amorphophallus muelleri Blume)

Afifaha,

Krisanti

et al. 2023

BIO Web Conf.

View full text Add to dashboard Cite

Porang tuber (Amorphophallus muelleri Blume) contains a high amount of glucomannan, an indigestible dietary fiber. Glucomannan is generally isolated using ethanol. To overcome competition with food and feed in the production of bioethanol, it is proposed to use Natural Deep Eutectic Solvents (NADES) for isolating glucomannan. This study evaluated the application of NADES and ethanol to isolate glucomannan from porang flour. The NADES was prepared by mixing betaine and glycerol in different mole ratios. (1:1, 1:2, and 1:3). The result showed that the obtained glucomannan flour ranged from 74.36% to 77.40%. Results indicated that the glucomannan content of glucomannan flour isolated by NADES was lower than that of ethanol. However, glucomannan flour isolated by NADES showed brighter color than that produced by ethanol. The rheological result indicated that the gel of glucomannan flour (1% w/v in water) exhibited pseudoplastic behavior. NADES (betaine and glycerol with a mole ratio of 1:2) was found to be the most effective formula to isolate glucomannan from porang flour compared to the other mole ratios with glucomannan content, viscosity, and whiteness index of 86.78% (dry base), 17,680 cP, and 75.62, respectively.

show abstract

“…However, calcium oxalate in porang tubers must be eliminated first by purification using 10 % NaCl [ 6 , 7 ]. It can cause kidney failure and skin irritation if it is continuously consumed in amounts above the daily allowance (50 mg/kg) [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Purification and separation of glucomannan from porang tuber flour (Amorphophallus muelleri) using microwave assisted extraction as an innovative gelatine substituent

Azhar,

Gunawan,

Febriana Setyadi

et al. 2023

Heliyon

View full text Add to dashboard Cite

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

Cited by 6 publications

References 38 publications

Pengaruh Variasi Konsentrasi Gliserol pada Ekstraksi Glukomanan dari Umbi Porang (Amorphophallus oncophyllus)

Pengaruh Variasi Konsentrasi Gliserol pada Ekstraksi Glukomanan dari Umbi Porang (Amorphophallus oncophyllus)

Make a 5 Keyword, The Application of Natural Deep Eutectic Solvents (Betaine-Glycerol) for Isolating Glucomannan from Porang Flour (Amorphophallus muelleri Blume)

Purification and separation of glucomannan from porang tuber flour (Amorphophallus muelleri) using microwave assisted extraction as an innovative gelatine substituent

Contact Info

Product

Resources

About