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All Journal Animal Agricultura
Marthen Saubaki
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Agriculture, Biological Sciences & Forestry Immunology & microbiology Veterinary

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Pengaruh NaCl dan Waktu Perendaman Terhadap Asam Oksalat dan Mutu Tepung Porang Marthen Saubaki; Agrippina A. Bele; Marlon D. G. Wola; Hidayah Usman
Animal Agricultura Vol 3 No 3 (2026): Animal Agricultura
Publisher : Yayasan Sumber Daya Manusia Cerdas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59891/animacultura.v3i3.144

Abstract

Porang tuber (Amorphophallus muelleri) has potential as a functional food ingredient; however, its utilization is limited by the high oxalate content, which acts as an irritant and antinutritional compound. This study aimed to analyze the effects of NaCl concentration and soaking time on the reduction of oxalate content and on the color and aroma quality of porang flour. The experiment was arranged in a factorial Completely Randomized Design with NaCl concentrations of 0, 5, 10, and 15% and soaking times of 0, 30, 60, and 90 minutes. Porang tubers were sliced, soaked, dried, and milled into flour. Oxalate content was determined using permanganometric titration, while sensory quality was evaluated organoleptically. The results showed that increasing NaCl concentration and soaking time significantly reduced oxalate content. The 15% NaCl treatment for 90 minutes produced the highest oxalate reduction while maintaining acceptable color and aroma quality.
Co-Authors Agrippina A. Bele Hidayah Usman Marlon D. G. Wola