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All Journal Eksergi: Chemical Engineering Journal Indonesian Journal of Chemistry and Environment
Octavia Nurmalitasari
UPN "VETERAN" YOGYAKARTA
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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THE EFFECT OF CONCENTRATION AND TYPE OF SOAKING MEDIA (WATER, ALCOHOL, SALT, AND VINEGAR) ON DECREASING OXALATE LEVELS (WASHBILITY) IN PORANG Adhi Setyawan; Bambang Sugiarto; Octavia Nurmalitasari; Endang Sulistyowati
Indonesian Journal of Chemistry and Environment Vol 5, No 2 (2022): DECEMBER 2022
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/ijoce.v5i2.53239

Abstract

Porang tubers ( Amorphophallus oncophyllus ) contain very high rates of glucomannan and have many benefits in various fields of health, pharmaceutical, industrial, and food fields. Besides having great benefits, porang tubers contain calcium oxalate which causes itching if consumed directly, irritation and kidney stones. The purpose of this study was to make porang tubers free from oxalate content by using various concentrations and types of immersion media on porang. The types of immersion media are water, salt, alcohol, and vinegar. Oxalate rates were analyzed by permanganometric titration method. The results of the diced porang immersion in this study showed that water with a temperature of 70°C with an immersion time of 120 minutes, salt solution at a concentration of 14% with an immersion time of 90 minutes, alcohol with a concentration of 40% with a soaking time of 30 minutes, and vinegar with a concentration of 30% with an immersion time of 150 minutes is the optimal result. While the porang immersion with long slices obtained optimal results in water with a temperature of 50°C with an immersion time of 150 minutes, salt solution at a concentration of 14% with an immersion time of 150 minutes, alcohol with a concentration of 60% with an immersion time of 150 minutes, and vinegar acid with a concentration of 20% with an immersion time of 150 minutes. In the optimal results of the dice, the oxalate content in water immersion decreased by 2.4 %, salt solution decreased by 68.4%, alcohol decreased by 24.6%, and vinegar decreased by 11.8%. In the optimal results of the spring roll filling, the oxalate content in water immersion decreased by 2.4 %, salt solution decreased by 7.3%, alcohol decreased by 19.7%, and vinegar decreased by 11.8%.
The Effect of Concentration and Type of Immersion Media (Water, Alcohol, Salt, and Vinegar Acid) on Decreasing Oxalate Levels in Porang Bambang Sugiarto; Adhi Setyawan; Octavia Nurmalitasari; RR Endang Sulistyowati
Eksergi Vol 20, No 1 (2023)
Publisher : Prodi Teknik Kimia, Fakultas Teknologi Industri, UPN "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/e.v20i1.8733

Abstract

Porang tubers (Amorphophallus oncophyllus) contain very high levels of glucomannan and have many benefits in various fields of health, pharmaceuticals, industry, and food. Apart from having great benefits, porang tubers contain calcium oxalate which can cause itching if consumed directly, irritation, and kidney stones. This study aimed to determine the decrease in oxalate levels in porang tubers using various concentrations and types of immersion media in porang. The types of immersion media are water, salt, alcohol, and vinegar. Water immersion was carried out at 30°C, 40°C, 50°C, 60°C, and 70°C. Immersion with salt was carried out at concentrations of 6%, 8%, 10%, 12%, and 14%. Immersion with alcohol was carried out at concentrations of 20%, 30%, 40%, 50%, and 60%. The vinegar immersion was carried out at concentrations of 10%, 15%, 20%, 25%, and 30%. Oxalate levels were analyzed by the permanganate titration method. The results of immersion porang with dice and long slices in this study showed that water with a temperature of 50°C in the 5th immersion, alcohol with a concentration of 60% in the 5th immersion, salt solution with a concentration of 14% in the 5th immersion, and acetic acid with a concentration of 30% in the 5th immersion is the optimal result.
Co-Authors Adhi Setyawan Bambang Sugiarto Bambang Sugiarto Endang Sulistyowati RR Endang Sulistyowati