The Effect of Natrium Bisulfite Addition and Ethanol Dehydration to the Quality of Porang (Amorphophallus muelleri Blume) Flour
| Main Authors: | Pasaribu, Gunawan, Waluyo, Totok Kartono, Hastuti, Novitri, Pari, Gustan, Sahara, Emma |
|---|---|
| Other Authors: | Forest Product Research and Development Center, Pusat Penelitian dan Pengembangan Hasil Hutan |
| Format: | Article info application/pdf eJournal |
| Bahasa: | ind |
| Terbitan: |
Pusat Penelitian dan Pengembangan Hasil Hutan
, 2016
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| Subjects: | |
| Online Access: |
http://ejournal.forda-mof.org/ejournal-litbang/index.php/JPHH/article/view/2295 http://ejournal.forda-mof.org/ejournal-litbang/index.php/JPHH/article/view/2295/1816 |
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<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><title lang="en-US">The Effect of Natrium Bisulfite Addition and Ethanol Dehydration to the Quality of Porang (Amorphophallus muelleri Blume) Flour</title><title lang="id-ID">PENGARUH PENAMBAHAN NATRIUM BISULFIT DAN PENCUCIAN ETANOL BERTINGKAT TERHADAP KUALITAS TEPUNG PORANG (Amorphophallus muelleri Blume)</title><creator>Pasaribu, Gunawan</creator><creator>Waluyo, Totok Kartono</creator><creator>Hastuti, Novitri</creator><creator>Pari, Gustan</creator><creator>Sahara, Emma</creator><subject lang="en-US">Porang; whiteness; glucomannan; natrium bisulfite; ethanol</subject><subject lang="id-ID">Porang; derajat putih; glukomanan; natrium bisulfit; etanol</subject><description lang="en-US">Porang (Amorphophallus muelleri Blume) is an alternative food sources from forest. Porang grows under forest canopy and potentially developed to improve food security. Naturally harvested porang contains high oxalate and less glucomannan. This paper observes possible quality improvement of porang flour in term of whiteness and glucomannan content. Porang collected from Nganjuk, East Java was quality tested and mixed with natrium bisulfite then rinse in ethanol repetitively. Results showed that the addition of sodium bisulfite improved the whiteness of porang flour for about 6.59%. Ethanol dehydration proces was able to improve glucomannan content from 12.86% to 38.11%. Fe and Ca content of mixed porang flour showed no significant difference. Porang flour from Nganjuk contained of 1,6-Anhydro- Beta-D-Glucopyranose; 1,2,3,4-Cyclopentanetetrol,(1.alpha., 2.beta., 3.beta., 4.alpha.); cyclopropyl carbinol; aceticacid(CAS)ethylicacid; and hexadecanoic acid.</description><description lang="id-ID">Porang (Amorphophallus muelleri Blume) merupakan sumber pangan alternatif yang berasal dari hutan. Porang tumbuh di bawah tegakan hutan dan memiliki prospek sebagai sumber pangan alternatif untuk ketahanan pangan. Porang yang dipanen secara alami mengandung oksalat tinggi dan glukomanan rendah. Tulisan ini mempelajari kemungkinan peningkatan kualitas porang terutama derajat keputihan dan kandungan glukomanan. Porang dikumpulkan dari Nganjuk, Jawa Timur dan diuji kualitasnya serta dicampur dengan natrium bisulfit dan direndam dalam ethanol. Hasil penelitian menunjukkan penambahan natrium bisulfit  dapat meningkatkan derajat putih tepung porang sebesar 6,59%. Pencucian etanol secara bertingkat dapat meningkatkan kadar glukomanan dari 12,86 menjadi 38,11%. Kandungan Fe dan Ca tepung porang sebelum dan setelah perlakuan tidak jauh berbeda. Komponen kimia utama porang asal Nganjuk adalah 1,6-Anhydro-Beta-D Glucopyranose; 1,2,3,4-Cyclopentanetetrols,(1.alpha.,2.beta.,3.beta., 4.alpha.); cyclopropyl carbinol; asam asetat(CAS)asam ethylic; dan asam hexadecanoic.</description><publisher lang="id-ID">Pusat Penelitian dan Pengembangan Hasil Hutan</publisher><contributor lang="en-US">Forest Product Research and Development Center</contributor><contributor lang="id-ID">Pusat Penelitian dan Pengembangan Hasil Hutan</contributor><date>2016-09-01</date><type>Journal:Article</type><type>Other:info:eu-repo/semantics/publishedVersion</type><type>Other:</type><type>Other:</type><type>File:application/pdf</type><identifier>http://ejournal.forda-mof.org/ejournal-litbang/index.php/JPHH/article/view/2295</identifier><identifier>10.20886/jphh.2016.34.3.241-248</identifier><source lang="en-US">Jurnal Penelitian Hasil Hutan; Vol 34, No 3 (2016): Jurnal Penelitian Hasil Hutan; 241-248</source><source lang="id-ID">Jurnal Penelitian Hasil Hutan; Vol 34, No 3 (2016): Jurnal Penelitian Hasil Hutan; 241-248</source><source>2442-8957</source><source>0216-4329</source><language>ind</language><relation>http://ejournal.forda-mof.org/ejournal-litbang/index.php/JPHH/article/view/2295/1816</relation><rights lang="id-ID">##submission.copyrightStatement##</rights><rights lang="id-ID">http://creativecommons.org/licenses/by-nc-sa/4.0</rights><recordID>--ejournal.forda-mof.org-ejournal-litbang-index.php-index-oai:article-2295</recordID></dc>
|
| language |
ind |
| format |
Journal:Article Journal Other:info:eu-repo/semantics/publishedVersion Other Other: File:application/pdf File Journal:eJournal |
| author |
Pasaribu, Gunawan Waluyo, Totok Kartono Hastuti, Novitri Pari, Gustan Sahara, Emma |
| author2 |
Forest Product Research and Development Center Pusat Penelitian dan Pengembangan Hasil Hutan |
| title |
The Effect of Natrium Bisulfite Addition and Ethanol Dehydration to the Quality of Porang (Amorphophallus muelleri Blume) Flour |
| publisher |
Pusat Penelitian dan Pengembangan Hasil Hutan |
| publishDate |
2016 |
| topic |
Porang whiteness glucomannan natrium bisulfite ethanol derajat putih glukomanan natrium bisulfit etanol |
| url |
http://ejournal.forda-mof.org/ejournal-litbang/index.php/JPHH/article/view/2295 http://ejournal.forda-mof.org/ejournal-litbang/index.php/JPHH/article/view/2295/1816 |
| contents |
Porang (Amorphophallus muelleri Blume) is an alternative food sources from forest. Porang grows under forest canopy and potentially developed to improve food security. Naturally harvested porang contains high oxalate and less glucomannan. This paper observes possible quality improvement of porang flour in term of whiteness and glucomannan content. Porang collected from Nganjuk, East Java was quality tested and mixed with natrium bisulfite then rinse in ethanol repetitively. Results showed that the addition of sodium bisulfite improved the whiteness of porang flour for about 6.59%. Ethanol dehydration proces was able to improve glucomannan content from 12.86% to 38.11%. Fe and Ca content of mixed porang flour showed no significant difference. Porang flour from Nganjuk contained of 1,6-Anhydro- Beta-D-Glucopyranose; 1,2,3,4-Cyclopentanetetrol,(1.alpha., 2.beta., 3.beta., 4.alpha.); cyclopropyl carbinol; aceticacid(CAS)ethylicacid; and hexadecanoic acid. Porang (Amorphophallus muelleri Blume) merupakan sumber pangan alternatif yang berasal dari hutan. Porang tumbuh di bawah tegakan hutan dan memiliki prospek sebagai sumber pangan alternatif untuk ketahanan pangan. Porang yang dipanen secara alami mengandung oksalat tinggi dan glukomanan rendah. Tulisan ini mempelajari kemungkinan peningkatan kualitas porang terutama derajat keputihan dan kandungan glukomanan. Porang dikumpulkan dari Nganjuk, Jawa Timur dan diuji kualitasnya serta dicampur dengan natrium bisulfit dan direndam dalam ethanol. Hasil penelitian menunjukkan penambahan natrium bisulfit dapat meningkatkan derajat putih tepung porang sebesar 6,59%. Pencucian etanol secara bertingkat dapat meningkatkan kadar glukomanan dari 12,86 menjadi 38,11%. Kandungan Fe dan Ca tepung porang sebelum dan setelah perlakuan tidak jauh berbeda. Komponen kimia utama porang asal Nganjuk adalah 1,6-Anhydro-Beta-D Glucopyranose; 1,2,3,4-Cyclopentanetetrols,(1.alpha.,2.beta.,3.beta., 4.alpha.); cyclopropyl carbinol; asam asetat(CAS)asam ethylic; dan asam hexadecanoic. |
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