<![CDATA[Glucomannan is a polysaccharide that has a wide range of applications in the food and health industries. It is typically isolated from porang plants, and the aim of this study was to ascertain the most effective method of glucomannan isolation from fresh porang tubers.Two glucomannan isolation methods were employed in this study. The first method involved repeated grinding with water as the solvent, followed by a filtration process of seven iterations (GPA7). The second method employed repeated grinding with ethanol as the solvent, followed by filtration five times (GPE 5) or seven times (GPE 7).The characteristics of the isolated glucomannan were analysed proximate and compared with porang flour glucomannan obtained from the most effective treatment identified in a previous study. The results of the data analysis demonstrated that the GPA7 method yielded the highest glucomannan content, with a value of 82.79%, accompanied by a moisture content of 8%, an ash content of 0.23%, a fat content of 7.2%, and with solubility of 16.65%.]]>
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