PENGARUH PENAMBAHAN NATRIUM BISULFIT DAN PENCUCIAN ETANOL BERTINGKAT TERHADAP KUALITAS TEPUNG PORANG (Amorphophallus muelleri Blume)

Gunawan Pasaribu (Pusat Penelitian dan Pengembangan Hasil Hutan Jl. Gunung Batu No. 5 Bogor 16610 Telp. 0251-8633378, Fax. [phone])
Totok Kartono Waluyo (Pusat Penelitian dan Pengembangan Hasil Hutan Jl. Gunung Batu No. 5 Bogor 16610 Telp. 0251-8633378, Fax. [phone])
Novitri Hastuti (Pusat Penelitian dan Pengembangan Hasil Hutan Jl. Gunung Batu No. 5 Bogor 16610 Telp. 0251-8633378, Fax. [phone])
Gustan Pari (Pusat Penelitian dan Pengembangan Hasil Hutan Jl. Gunung Batu No. 5 Bogor 16610 Telp. 0251-8633378, Fax. [phone])
Emma Sahara (Puslitbang Biomedis dan Teknologi Dasar Kesehatan Jl. Percetakan Negara No. 23 Jakarta 10560)

Jurnal Penelitian Hasil Hutan
Vol 34, No 3 (2016): Jurnal Penelitian Hasil Hutan

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.