KUALITAS FISIK GLUKOMANAN HASIL EKSTRAKSI TEPUNG PORANG (Amorphopallus oncophillus) DENGAN PERLAKUAN AWAL PENCUCIAN MENGGUNAKAN ETANOL

MUHAMMAD ALVIN Z, Dr. Sri Rahayoe, STP. MP ; Prof. Dr. Ir. Eni Harmayani, M.Sc

2017 | Skripsi | S1 TEKNIK PERTANIAN

Glukomanan adalah salah satu bahan tambahan pangan, untuk mendapatkannya dilakukan dengan ekstraksi tepung porang. Etanol bersifat non polar sehingga dapat melarutkan pengotor yang ada pada tepung porang melalui proses pencucian. Penelitian ini bertujuan untuk mengetahui pengaruh tingkat pencucian awal tepung porang secara bertahap terhadap kualitas tepung porang siap ekstraksi dan glukomanan. Tepung porang dicuci menggunakan etanol 96 persen selama 5 menit dan dilakukan variasi tingkat pencucian, yaitutanpa pencucian atau P0, pencucian 1 kali atau P1, pencucian 2 kali atau P2, dan pencucian 3 kali atau P3. Tepung porang tersebut diekstraksi hingga diperoleh glukomanan. Hasil penelitian antara lain whiteness tepung porang 52,763 sampai 56,205, kadar air tepung porang 11,762 sampai 11,930 persen, rendemen glukomanan 49,00 sampai 56,00 persen, whiteness glukomanan 69,916 sampai 74,238, waktu kelarutan glukomanan 17,12 sampai 18,14 menit, pH larutan glukomanan 7,007 sampai 7,013, viskositas larutan glukomanan 11155,5 sampai 15066,7 miliPacalsekon, flow indeks larutan glukomanan 0,686 sampai 0,720, kadar air glukomanan 7,017 sampai 8,814 persen. Variasi tingkat pencucian awal tepung porang memberikan perbedaan nyata terhadap kualitas tepung porang atau signifikasi kurang dari 0,05. Pengaruh variasi tingkat pencucian berbeda nyata terhadap kadar air gukomanan, sedangkan terhadap whiteness, pH, rendemen, waktu kelarutan, dan viskositas larutan glukomanan tidak berbeda nyata. Perlakuan terbaik dipilih variasi tanpa pencucian, karena sebagian besar pemberian variasi pencucian tidak berbeda nyata terhadap kualitas glukomanan.

Glucomannan is one of the additional food ingredients, which to obtain it needs to be extraction of porang flour. Ethanol is non polar so that it can dissole the existing impurities on the porang flourthrough the leaching process. The objective of this research is to know the influence of preliminiray leaching rate of porang flour gradually to the quality of porang powder that ready for extraction and glucomannan. Porang flour was washed with 96 percent ethanol for 5 minutes and variation of leach level, including without leaching or P0, leaching once or P1, leaching 2 times or P2, and leaching 3 times or P3. The porang flour is extracted until glucomannan is obtained. The result of the research were whiteness of porang flour is 52,763 until 56,205, water content of porang flour is 11,762 until 11,930 percent, rendemen of glucomannan is 49,00 until 56,00 percent, whiteness of glucomannan is 69,916 until 74,238, glucomannan solubility time 17,12 until 18,14 min, pH of glucomannan solution 7,007 until 7,013, viscosity of glucomannan 11155,5 until 15066,7 miliPascalsecond, flow index of glucomannan solution 0,686 until 0,720, glucomannan water content of 7,017 until 8,814 percent, The variation of initial wash level of porang flour gave significant difference to the quality of porang flour or sigfication less than 0,05. The effect of leaching level variation gave a signification difference to the water conten of the glucomannan , whereas for the whiteness, pH, rendemen, time of olubility, and viscosity of glucomannan solution were not significantly different. The best treatment chosen was variation without washing, since most washing variations were not significantly diffferent from glucomannan quality.

Kata Kunci : tepung porang, glukomanan, pencucian bertingkat, etanol, kualitas