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Decreasing Of Oxalate Content in Porang Based on Different Sample Shape, Soaking Time, Temperature, and Soaking Solutions Sugiarto, Bambang; Sulistyowati, RR Endang; Dewi, Cicilia Tri Marantika; Hendranto, Rahadian Yogi
Eksergi Vol 20, No 3 (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.v20i3.9269

Porang, known for its high oxalate content that poses digestive challenges, served as the underlying problem in this study. The research investigated the impact of immersion conditions on oxalate reduction in porang, both in the form of longitudinal slices and diced pieces, using various soaking media, including vinegar, alcohol, and water, with temperature variations. The study identified that the optimal immersion time for achieving maximum oxalate reduction in longitudinal slices was 150 minutes at 50°C in water, resulting in a 0.00495% decrease. In the case of diced porang, the most significant reduction occurred after 120 minutes at 70°C in alcohol, leading to a 0.0045% decrease. These findings shed light on the influence of porang shape and soaking conditions on oxalate release, with diced porang demonstrating faster oxalate reduction, likely due to its smaller surface area. The study offers valuable insights into effectively reducing oxalate levels in porang, contributing to safer consumption.

THE OPTIMIZATION OF DRYING IN THE PROCESS OF TAKING GLUCOMMANAN AS PORANG FLOUR (Amorphophallus Spp.) Sugiarto, Bambang; Proklamagita, Angela Merici Herdyana; Hasibuan, Juana Hizkia; Sulistyowati, RR Endang
Journal TECHNO Vol 9, No 2 (2023)
Publisher : Universitas Pembangunan Nasional Veteran Yogayakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Porang (Amorphophallus Spp.) is one of the Indonesian commodities that are full of benefits because they contain glucomannan, but Porang also contains calcium oxalate, which is dangerous if consumed in large quantities so it requires pre-treatment such as immersion. Besides that, immersion also serves to maintain and improve the physical and chemical quality of Porang. In this research, the immersion media used were water, salt solution (NaCl), vinegar solution (CH3COOH) and ethanol. Porang that have gone through the immersion process are then removed from the water content using spinner and then dried using dehydrator. This research used drying temperature variations of 40°C, 45°C, 50°C, 55°C, and 60°C. The purpose of this research was to obtain the optimal drying temperature for the glucomannan content of Porang flour. Glucomannan content was determined using DNS method. The result showed that each immersion media had a different optimal temperature due to the difference in oxalate released.

THE OPTIMIZATION OF DRYING IN THE PROCESS OF TAKING GLUCOMMANAN AS PORANG FLOUR (Amorphophallus Spp.) Sugiarto, Bambang; Proklamagita, Angela Merici Herdyana; Hasibuan, Juana Hizkia; Sulistyowati, RR Endang
Journal TECHNO Vol. 9 No. 2 (2023): November
Publisher : Universitas Pembangunan Nasional Veteran Yogayakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/journal techno.v9i2.11887

Porang (Amorphophallus Spp.) is one of the Indonesian commodities that are full of benefits because they contain glucomannan, but Porang also contains calcium oxalate, which is dangerous if consumed in large quantities so it requires pre-treatment such as immersion. Besides that, immersion also serves to maintain and improve the physical and chemical quality of Porang. In this research, the immersion media used were water, salt solution (NaCl), vinegar solution (CH3COOH) and ethanol. Porang that have gone through the immersion process are then removed from the water content using spinner and then dried using dehydrator. This research used drying temperature variations of 40°C, 45°C, 50°C, 55°C, and 60°C. The purpose of this research was to obtain the optimal drying temperature for the glucomannan content of Porang flour. Glucomannan content was determined using DNS method. The result showed that each immersion media had a different optimal temperature due to the difference in oxalate released.

Decreasing Of Oxalate Content in Porang Based on Different Sample Shape, Soaking Time, Temperature, and Soaking Solutions Sugiarto, Bambang; Sulistyowati, RR Endang; Dewi, Cicilia Tri Marantika; Hendranto, Rahadian Yogi
Eksergi Vol 20 No 3 (2023)
Publisher : Prodi Teknik Kimia, Fakultas Teknik Industri, UPN "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/e.v20i3.9269

Porang, known for its high oxalate content that poses digestive challenges, served as the underlying problem in this study. The research investigated the impact of immersion conditions on oxalate reduction in porang, both in the form of longitudinal slices and diced pieces, using various soaking media, including vinegar, alcohol, and water, with temperature variations. The study identified that the optimal immersion time for achieving maximum oxalate reduction in longitudinal slices was 150 minutes at 50°C in water, resulting in a 0.00495% decrease. In the case of diced porang, the most significant reduction occurred after 120 minutes at 70°C in alcohol, leading to a 0.0045% decrease. These findings shed light on the influence of porang shape and soaking conditions on oxalate release, with diced porang demonstrating faster oxalate reduction, likely due to its smaller surface area. The study offers valuable insights into effectively reducing oxalate levels in porang, contributing to safer consumption.

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