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Anggraini, Anna
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Journal : Jurnal Teknologi Pertanian

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EKSTRAKSI GLUKOMANAN DARI TEPUNG PORANG (Amorphophallus oncophyllus) DENGAN KOMBINASI PERLAKUAN WAKTU EKSTRAKSI DAN ANTI-SOLVENT Ihsan, Fikratul; Anggraini, Anna; Azzahro, Hanifah Ulfa
JURNAL TEKNOLOGI PERTANIAN Vol. 12 No. 2 (2023)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v12i2.2842

Abstract

Exports of porang tubers form glucomannan are more economically valuable than form of chips. Glucomannan is a water-soluble fiber that can be extracted using polar solvents and precipitated using non-polar anti-solvents. Selecting the best extraction time and using the anti-solvent ratio could increased the yield of glucomannan. The used of anti-solvent Isopropyl alcohol (IPA) had a lower dielectric constant compared to ethanol, so it is more non-polar. An aim of this research was to obtain the best yield from a combination of extraction time treatment and the ratio of IPA as anti-solvent. The design used was a randomized complete factorial design (RALF) with two levels that is extraction time (1, 2 and 3 hours) and the ratio of porang flour to isopropyl alcohol (1:10, 1:15 and 1:20). The results showed that the interaction of extraction time and IPA anti-solvent ratio had a significant effect on the yield of glucomannan. The interaction of the 2 hour extraction time treatment with the anti-solvent ratio (1:15) produced the best glucomannan yield that is 66.69%. The results of FTIR testing of porang flour and glucomannan extraction results showed a shift in the wave number for each vibration, especially in the fingerprint area. C-H vibrations from β-glycosidic and β-manosidic bonds resulting from glucomannan extraction were detected at wave numbers 806.25 cm-1 and 875.68 cm-1.
EKSTRAKSI POLISAKARIDA MANAN DARI BUNGKIL INTI SAWIT Ihsan, Fikratul; Azzahro, Hanifah Ulfa; Anggraini, Anna; alhaviz, Alhaviz
JURNAL TEKNOLOGI PERTANIAN Vol. 13 No. 2 (2024)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v13i2.3603

Abstract

Palm kernel cake (PKE) is a residue product of palm kernel oil whose production has increased every year. Dietary fiber in there is mannan polysaccharides in palm kernel cake. Mannan polysaccharides consist of linear mannan, glucomannan, galactomannan and glucogalactomannan have the ability to bind water, so they can be used as thickeners by the food industry. This study aims to obtain the yield of mannan polysaccharides extracted using water solvent and NaOH solvents. The design used was a Completely Randomized Design (CRD) with one factor such as temperature (60oC, 100oC and 121oC) for water solvents and NaOH concentration (6%, 12% and 18%) for NaOH solvents. The results showed that temperature treatment had a significant effect on the yield produced and NaOH concentration treatment had a significant effect on the yield produced. The temperature treatment of 121oC produced the highest yield of 0.056 g/25 g BIS and the concentration treatment of 18% NaOH produced the highest yield of 0.281 g/25 mg BIS. The FTIR spectrum shows that the extraction results have increased the number of vibrations at a wavelength of 800-900 cm-1 which is the C-H vibration region (β-pyranose bond) as a characteristic band of mannan polysaccharides. Keywords: Palm kernel cake, NaOH, mannan polyssaccharides, temperature
Co-Authors Alhaviz, Alhaviz Arif Rokhayati, Imbang Azzahro, Hanifah Ulfa Diana Pebriani Daulay Dwi Pasca, Bella Hazra Yuvendius Ihsan, Fikratul Latifa Aini Pasca, Bella Dwi Putri Maharani Raisa Sevina Rani Anggraini, Rani Rini Nizar Rizki, Tri Satiti Kawuri Putri Sevina, Raisa Yelmiza Zulia Khairani Zulni Pratama, Yogie