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All Journal Jurnal Sains dan Teknologi Pangan Jurnal Sehat Mandiri Journal Of Indonesian Social Society
Elva Amurita Zebua
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Journal : Jurnal Sains dan Teknologi Pangan

 1 
PENGARUH PERENDAMAN PRA PENGERINGAN PADA KADAR KALSIUM OKSALAT TEPUNG PORANG DI KABUPATEN LIMA PULUH KOTA, SUMATERA BARAT Tety Desrita Handayani; Neni Trimedona; Elva Amurita Zebua; Rozi Satria Utama
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i3.38093

Abstract

Porang (Amorphophallus oncophyllus) adalah tanaman lokal yang telah banyak dikembangkan sebagai sumber pangan dan juga mendukung konservasi hutan, akan tetapi porang mengandung senyawa kalsium oksalat yang dapat membahayakan konsumen karena dapat menyebabkan rasa gatal dan iritasi pada mulut dan tenggorokan, dan kerusakan ginjal. Tujuan penelitian ini adalah untuk menurunkan jumlah kadar kalsium oksalat produk tepung porang melalui perendaman pra pengeringan irisan porang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua perlakuan yaitu perendaman dengan larutan garam dan perendaman dengan larutan asam asetat. Masing – masing perlakuan mempunyai dua level yaitu 5% dan 10%. Hasil penelitian menunjukkan kadar kalsium oksalat tepung porang tanpa perlakuan adalah sebesar 3,88%. Perlakuan perendaman larutan garam 5% dan 10% dan larutan asam asetat 5% dan 10% dapat menurunkan kadar oksalat masing – masing sebesar 44,59%, 43,28%, 41,73% dan 45,29%. Hasil penelitian ini menunjukkan bahwa perlakuan perendaman irisan porang dengan larutan garam atau asam asetat sebelum pengeringan irisan porang memberikan pengaruh yang signifikan dalam menurunkan kadar kalsium oksalat.
The Potential of Processing Gambir (Uncaria gambir roxb.) Plants in Mado Laoli Village, Gunungsitoli City Elva Amurita Zebua; Tety Desrita Handayani; Nathasa Wiesdania Sihite
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i3.38637

Abstract

The utilization of the gambier plant in Gunungsitoli City is still limited to produce dried gambier leaves as a raw material for betel nut chewing, so it has the potential to be processed into gambier which has high economic value. The study was aimed to determine the quality of gambier produced from gambier plants that grow in Mado Laoli Village, Gunungsitoli City with different drying methods. This study used a completely randomized design (CRD) consisting of 2 treatments, that were P1 (sun drying) and P2 (oven drying) with 3 replications. The results showed that the gambier plant in Mado Laoli Village had a high potential to be processed into gambier because it has produced gambier which have good quality and met the SNI quality requirements. Sun drying produced gambir second quality (15.48% of water content, 2.37% of ash content, 59.36% of catechin content, 12.17% of tannin content, 5.54% of water insoluble material, 3,29% of alcohol insoluble material). Oven drying produced gambir first quality (11.30% of moisture content, 2.18% of ash content, 68.15% of catechin content, 12.24% of tannin content, 6.32% of water insoluble material, 3.77% of insoluble alcohol). Different drying methods had a significant effect on the yield, moisture content, catechin content, water insoluble material and alcohol insoluble material content.
Co-Authors Eliza Eliza Nathasa Weisdania Sihite Nathasa Wiesdania Sihite Neni Trimedona Rahzarni Tety Desrita Handayani Utama, Rozi Satria Yenni Muchrida