Pengaruh pH Awal dan Waktu Kultivasi Bakteri Kimchi terhadap Penurunan Oksalat Tepung Porang Termodifikasi

Abstract

Porang (Amorphophallus oncophyllus) merupakan umbi yang memiliki kadar glukomanan tinggi, namun permasalahan pada umbi porang yakni adanya kandungan oksalat. Oksalat pada umbi porang menyebabkan umbi tidak dapat dikonsumsi secara langsung karena dapat menyebabkan berbagai masalah kesehatan. Kadar oksalat pada umbi porang dapat diturunkan melalui proses kultivasi dan penambahan bakteri kimchi, namun faktor pH awal dan waktu kultivasi masih belum diketahui, Kultivasi umbi porang menggunakan 3 taraf pH awal (5, 6, dan 7) dan tiga taraf waktu kultivasi (1, 2, dan 3 hari). Karakteristik umbi porang 2 dan 3 musim panen tidak terdapat perbedaan yang signifikan. Hasil isolasi dan identifikasi bakteri kimchi menunjukkan adanya kemampuan tumbuh pada media yang ditambahkan oksalat. Berdasarkan hasil analisis waktu kultivasi berpengaruh signifikan terhadap penurunan asam oksalat tepung porang termodifikasi. Penurunan asam oksalat terbaik tepung porang termodifikasi yakni sebesar 65%, dengan penurunan kristal dan total oksalat sebesar 35,67% dan 48,16% apabila dibandingkan tanpa kultivasi.

Porang (Amorphophallus oncophyllus) is a tuber with high glucomannan levels, but the problem with porang tuber is the presence of oxalate. Oxalate in porang tubers causes the tubers to not be consumed directly because it can cause various health problems. Oxalate levels in porang tubers can be reduced through the cultivation process and the addition of kimchi culture bacteria, but the initial pH factor and duration of cultivation are still unknown. Cultivation of porang tubers used 3 initial pH levels (5, 6, and 7) and three levels of cultivation time (1, 2, and 3 days). There were no significant differences in the characteristics of porang tubers 2 and 3 during the harvest season. The results of the isolation and identification of kimchi bacteria showed the ability to grow on media with oxalate added. Based on the analysis results, cultivation time had a significant effect on the reduction of oxalic acid in modified porang flour. The best reduction in oxalic acid in modified porang flour was 65%, with a decrease in crystals and total oxalate by 35.67% and 48.16% when compared without cultivation.