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All Journal Jurnal Penelitian Hasil Hutan Jurnal Penelitian Hasil Hutan
Emma Sahara
Puslitbang Biomedis dan Teknologi Dasar Kesehatan Jl. Percetakan Negara No. 23 Jakarta 10560
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Energy Materials Science & Nanotechnology

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PENGARUH PENAMBAHAN NATRIUM BISULFIT DAN PENCUCIAN ETANOL BERTINGKAT TERHADAP KUALITAS TEPUNG PORANG (Amorphophallus muelleri Blume) Gunawan Pasaribu; Totok Kartono Waluyo; Novitri Hastuti; Gustan Pari; Emma Sahara
Jurnal Penelitian Hasil Hutan Vol 34, No 3 (2016): Jurnal Penelitian Hasil Hutan
Publisher : Pusat Penelitian dan Pengembangan Hasil Hutan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5205.546 KB) | DOI: 10.20886/jphh.2016.34.3.241-248

Abstract

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.
PENGARUH PENAMBAHAN NATRIUM BISULFIT DAN PENCUCIAN ETANOL BERTINGKAT TERHADAP KUALITAS TEPUNG PORANG (Amorphophallus muelleri Blume) Gunawan Pasaribu; Totok Kartono Waluyo; Novitri Hastuti; Gustan Pari; Emma Sahara
Jurnal Penelitian Hasil Hutan Vol 34, No 3 (2016): Jurnal Penelitian Hasil Hutan
Publisher : Pusat Penelitian dan Pengembangan Hasil Hutan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20886/jphh.2016.34.3.241-248

Abstract

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.
Co-Authors Gunawan Pasaribu Gustan Pari Novitri Hastuti Totok Kartono Waluyo