Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Natural B
Nunung Harijati
Jurusan Biologi, Fakultas MIPA, Universitas Brawijaya, Malang
Environmental Science

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Temperature Effect of Extraction on Physicalochemical Properties Glukomanan Origin Amorphophallus muelleri Blume Nunung Harijati; Serafinah Indriyani; Retno Mastuti
Natural B, Journal of Health and Environmental Sciences Vol 2, No 2 (2013)
Publisher : Natural B, Journal of Health and Environmental Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1407.36 KB) | DOI: 10.21776/ub.natural-b.2013.002.02.5

Abstract

This study had aims to find the optimum temperature for the extraction of the glucomannan with good physicochemical characters . The method that used for extraction was the stirring method according varies temperatures (35-55-75oC), followed by centrifugation with speed 1500 rpm for 30 minutes at temperatures 25°C. Glucomannan was coagulated using 95% isopropyl alcohol. Parameters that observed included glucomannan yield,  ash and water content, flour color, lightness of glukomanan as well as calcium oxalate contents. The results showed that glucomannan extraction  at 55°C gave optimal results (63.1% per dry weigh of tuber), followed  by 52.2% and 39.91%  for extracted temperature 35°C and 75°C respectively. There was no different significantly in color of glucomannan flour in between temperature which had L value 25.17; 27.23 and  26.37 correspond with  extraction temperature 35°C, 55 °C, and 75°C. The calcium oxalate content of all treatment was 0.03-0,11% . The treatments also gave 1.17-2.00% ash content, 4.6-5.53% water content and 49.5-2654.5 Cp of viscosity.
Co-Authors Retno Mastuti Serafinah Indriyani