Peningkatan Kelarutan Glukomanan Porang (Amorphophallus muelleri Blume) dengan Penggilingan Basah dan Kering

Yanuriati, Anny; Basir, Dasril

doi:10.22146/agritech.43684

Cited by 6 publications

(7 citation statements)

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“…The structure of the gelatin composition is susceptible to being degraded by heat, the longer and higher of heating temperature will make the shorter of gelatin chains [26]. The glucomannan chain which is hydrated in water will expand into a form with a more open chain [27].…”

Section: Swellingmentioning

confidence: 99%

Physical Quality of Fast Sealing Dissolving Edible Films as Food Packaging Based Glucomannan and Gelatin

Saleha

Novitasari

Andrianita

et al. 2023

AFSJ

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The edible film is an alternative that can be used as eco-friendly packaging material (biodegradable) as a plastic substitute. The material that can be used in making edible films is glucomannan, which can dissolve easily but is less elastic. The development of the necessary edibles that can be applied to foodstuffs requires a combination of ingredients that are easy to dissolve in water. These materials can be used derived from hydrocolloids or polysaccharides. The research to obtain edible film formulated glucomannan and gelatin with the best physical quality, fast sealing and fast dissolving. The research material used glucomannan and gelatin with different concentrations designed by 5 treatments and 3 replications consisting of T1: 0,5% gelatin, T2: 0.625% gelatin, T3: 0.75% gelatin, T4: 0,875 gelatin and T5: 1% gelatin. The variables tested were solubility, total soluble matter, swelling, water content, thickness, L*, a*, b* color, browning index and whiteness index. The research method was experimental, analyzed with Analysis of Variance using Completely Randomized Design and if there were differences continued using Duncan’s Multiple Range Test. The results showed highly significant differences (P<0.01) on swelling and thickness. The results showed significant differences (P<0.05) on total soluble matter, water content and L* color. However, there were no significant differences (P>0.05) on solubility, a* color, b* color, browning index and whiteness index. The results of the data based on physical quality consist of solubility ranging from 11.2-24.5%, total soluble matter 27.6-60.6%, swelling 3.49-7.75%, water content 11.5-12.15%, thickness 0.09-0.14 mm, L* color 91.3-92.5, a* color 0.78-1, b* color 1.52-2.81, browning index 2.23-3.7 and whiteness index 94.51-99.34. In conclusion, the use of edible films formulated with glucomannan and gelatin with a concentration of 0.5% produces the best physical quality, the resulting edible film has high solubility and is easy to seal.

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Section: Swellingmentioning

confidence: 99%

Physical Quality of Fast Sealing Dissolving Edible Films as Food Packaging Based Glucomannan and Gelatin

Saleha

Novitasari

Andrianita

et al. 2023

AFSJ

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“…The longer the soaking time in NaCl salt, the higher the solubility. Low solubility can be caused by the high molecular weight of natural glucomannans and strong hydrogen bonds [28]. Acidity is an important thing to note because it will affect the quality of porang flour as an edible coating material.…”

Section: Solubilitymentioning

confidence: 99%

Analysis of The Characteristics of Porang Flour as A Coating Material After Treatment of NaCl Solution

Suriati,

Mangku,

Manik_Chindrawati

et al. 2023

SEAS: Sust. Envir. Agric. Sci.

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The application of coatings from natural materials is currently needed to improve the appearance and maintain quality, so that it can support the green economy, namely increasing the welfare and social equality of the farming community. One of the basic ingredients in the manufacture of coatings from the polysaccharide group is konjac flour. The main problems faced in the development of konjac flour as a coating are that the color is still brown and itchy caused to the high content of calcium oxalate. Treatment with NaCl salt is one of the efforts to improve the quality of konjac flour as a coating material. Immersing konjac in NaCl salt solution repeatedly can reduce calcium oxalate. The reason of the observe became to decide the impact of the concentration and time of immersion of konjac slices into the salt solution of NaCl on the characteristics of the resulting konjac flour. This study used a two-factor randomized design, namely the concentration of NaCl salt solution (5, 10, and 15%) and the second factor was the immersion time (15, 30, and 45 minutes). Each treatment combination was repeated three times. The concentration and time of immersion into the salt solution of NaCl affected on color L*, browning index, water content, solubility, and acidity of konjac flour. The best treatment was soaking time of 30 minutes with NaCl concentration of 15%.

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“…They showed relatively smooth surfaces with globular shapes. Generally, glucomannan molecules are located within the matrix of protein, cellulose, starch, and the other components building cell walls (Yanuriati & Basir, 2020). The smooth surface of glucomannan globes can be an indication that other components have been released during the glucomannan extraction process (Yanuriati & Basir, 2020).…”

Section: Morphological Propertiesmentioning

confidence: 99%

Extraction of glucomannan from porang (Amorphophallus muelleri Blume) with freeze-thaw cycles pre-treatment

Sholichah

Purwono

Murdiati

et al. 2023

Food Sci. Technol (Campinas)

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Amorphophallus muelleri Blume tuber, which is called porang in Indonesia, is one of the biggest glucomannan sources next to the konjac tuber. Glucomannan is commonly produced by ethanol extraction technique. This study aimed to propose the freeze-thaw cycles (FTC) pre-treatments with two factors including freezing time and the number of cycles before the glucomannan extraction step and investigated the impact on the physicochemical and morphological properties of the extracted glucomannan. The obtained data were statistically tested by means of multivariate analysis of variance (MANOVA) and post-hoc Duncan tests at a significance level (P) of 0.05. The treated samples were statistically compared with the control sample (without FTC) by means of the Dunnett’s test. The result showed that FTC pre-treatments changed the morphology of glucomannan from smooth to become porous globes showing more fissures on its surface. Generally, the freezing time treatments affected the physicochemical properties of glucomannan except for its protein and calcium oxalate contents. The number of cycles did not significantly affect the protein, starch, and calcium oxalate contents. The Dunnett’s test results indicated that the ash, carbohydrate (glucomannan), and color of the glucomannan obtained by the FTC pre-treatments were significantly different from those of the control sample.

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Peningkatan Kelarutan Glukomanan Porang (Amorphophallus muelleri Blume) dengan Penggilingan Basah dan Kering

Cited by 6 publications

References 0 publications

Physical Quality of Fast Sealing Dissolving Edible Films as Food Packaging Based Glucomannan and Gelatin

Physical Quality of Fast Sealing Dissolving Edible Films as Food Packaging Based Glucomannan and Gelatin

Analysis of The Characteristics of Porang Flour as A Coating Material After Treatment of NaCl Solution

Extraction of glucomannan from porang (Amorphophallus muelleri Blume) with freeze-thaw cycles pre-treatment

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