PENURUNAN KADAR KALSIUM OKSALAT PADA UMBI PORANG (AMORPHOPALLUS ONCOPHILLUS) DENGAN PROSES PEMANASAN DI DALAM LARUTAN NaCl

Widari, Nyoman Sri; Rasmito, Agung

doi:10.33005/tekkim.v13i1.1144

Cited by 7 publications

(12 citation statements)

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“…This means that the maximum salt concentration with a time of 30 minutes has resulted in the optimal level of brightness of porang flour. According [24], besides reducing calcium oxalate, NaCl salt is also a compound that can prevent discoloration in porang tubers.…”

Section: Color L*mentioning

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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Section: Color L*mentioning

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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“…Kation natrium akan berikatan dengan anion oksalat membentuk senyawa natrium oksalat dan anion klorida akan berikatan dengan kation kalsium membentuk kalsium klorida. Senyawa kalsium klorida dan natrium oksalat yang terbentuk memiliki sifat mudah larut di dalam air (Widari & Rasmito, 2018).…”

Section: Pendahuluanunclassified

“…Selama perendaman, konsentrasi, waktu dan suhu larutan perendaman menjadi faktor yang berpengaruh dalam pengurangan kadar senyawa oksalat. Menurut penelitian Widari dan Rasmito (2018) telah melakukan perendaman umbi porang menggunakan larutan NaCl (garam) konsentrasi 0, 2, 4, 6 dan 8% dan didapatkan penurunan senyawa oksalat tertinggi yaitu pada konsentrasi 8% sebesar 57,8% (Widari & Rasmito, 2018). Wardani dan Arifiyana (2021) juga melakukan upaya penurunan kadar senyawa oksalat pada umbi porang menggunakan larutan jeruk nipis 5% dengan lama waktu perendaman 15, 30, 45 dan 60 menit.…”

Section: Pendahuluanunclassified

Reduksi Kadar Oksalat dalam Umbi Porang Menggunakan Variasi Konsentrasi, Suhu dan Lama Perendaman dalam Larutan NaCl dan Akuades

Febrianti¹,

Wardani²

2022

Rekayasa

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Porang tubers contain compounds that have been widely used in health and industry, namely glucomannan. In addition, porang tubers also contain oxalate compounds that cause itching and burning when consumed directly. Porang tubers that have been cut with a size of 2x2x0,5 cm are soaked using a solution of NaCl and distilled water. Immersion is used to reduce oxalate levels with variations in concentration, temperature and immersion time. Soaking porang tubers in either NaCl or distilled water can reduce oxalate levels. NaCl solution with a concentration of 7% has the highest % decrease in oxalate levels, which is 69.83%. NaCl solution has a better ability to reduce oxalate levels compared to distilled water. The immersion time of porang tubers with NaCl solution for 45 minutes had lower levels of oxalate than using distilled water for 60 minutes, namely 1.0809% (w/w). Porang tubers soaked in NaCl solution at a temperature of 60°C obtained a higher % decrease in oxalate levels compared to distilled water at the same temperature, which was 55.58%.

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“…Selain itu, perendaman juga dilakukan pada suhu kamar. Bila ingin mencegah proses gelatinasi, perendaman sebaiknya dilakukan pada suhu antara 34-48 ⁰C [17] . Selain suhu, jenis larutan juga dapat mempengaruhi proses perendaman.…”

Section: Hasil Dan Pembahasanunclassified

“…Hal tersebut juga disebabkan oleh kandungan glukomanan dengan kadar yang cukup tinggi pada umbi porang. Glukomanan dapat membentuk lapisan tipis yang kedap air sehingga dapat dimanfaatkan sebagai bahan dalam pembuatan edible film [12,17] . Pada penelitian ini, tidak ada perubahan warna yang terjadi pada keripik dan tepung porang yang telah dikeringkan.…”

Section: Hasil Dan Pembahasanunclassified

Pengaruh Perendaman Umbi dan Tepung Porang Dalam Sari Buah Belimbing Wuluh Terhadap Sifat Fisik dan Kadar Kalsium Oksalat

Wardani¹,

Handrianto²

2019

Pharmasci

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ABSTRAKUmbi porang merupakan tanaman umbi-umbian yang banyak tumbuh di Indonesia khususnya di daerah Saradan Madiun Jawa Timur. Dalam pengolahan pascapanen, umbi porang diolah menjadi keripik dan tepung untuk memperpanjang waktu simpannya. Baik umbi maupun tepung porang masih mengandung kalsium oksalat dengan kadar yang cukup tinngi. Kalsium oksalat dapat menyebabkan rasa gatal pada lidah saat dikonsumsi. Penelitian ini bertujuan untuk mengetahui pengaruh perendaman umbi dan tepung porang dalam larutan sari buah belimbing wuluh. Tepung porang yang direndam dalam larutan sari buah belimbing wuluh mengalami gelatinasi. Konsentrasi larutan sari buah belimbing wuluh mempengaruhi kadar kalsium oksalat pada umbi dan tepung porang. Penurunan kadar kalsium oksalat paling besar pada umbi dan tepung porang terjadi setelah sampel direndam larutan sari buah belimbing wuluh 7% v/v.Kata kunci: porang, kalsium oksalat, belimbing wuluh.ABSTRACTPorang tubers are a plant that widely grown in Indonesia, especially in the Saradan Madiun East Java. After harvesting process, porang tubers are processed into chips and flour to increase storage time. Both tubers and porang flour still contain high levels of calcium oxalate. Calcium oxalate can cause itching on the tongue when consumed. This study aims to determine the effect of soaking tubers and porang flour in Averrhoa bilimbi juice solution. Porang flour soaked in the Averrhoa bilimbi juice solution undergo gelatination. The concentration of Averrhoa bilimbi juice solution affected the calcium oxalate level in porang tuber and flour. The biggest decrease in calcium oxalate levels in porang tubers and porang flour occurred after the samples were soaked in 7% v/vAverrhoa bilimbijuice solution.Keywords: porang, calcium oxalate, averrhoa bilimbi.

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PENURUNAN KADAR KALSIUM OKSALAT PADA UMBI PORANG (AMORPHOPALLUS ONCOPHILLUS) DENGAN PROSES PEMANASAN DI DALAM LARUTAN NaCl

Cited by 7 publications

References 0 publications

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

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

Reduksi Kadar Oksalat dalam Umbi Porang Menggunakan Variasi Konsentrasi, Suhu dan Lama Perendaman dalam Larutan NaCl dan Akuades

Pengaruh Perendaman Umbi dan Tepung Porang Dalam Sari Buah Belimbing Wuluh Terhadap Sifat Fisik dan Kadar Kalsium Oksalat

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