Analisis Karakteristik Glukomanan, Pati, dan Serat Hasil Ekstraksi Menggunakan Pelarut Etanol 70%

Abstract

Porang (Amorphophallus muelleri Blume) merupakan umbi tropis bernilai ekonomi tinggi yang kaya glukomanan, pati, dan serat. Namun, keterbatasan kapasitas pengolahan domestik menyebabkan ekspor porang mentah bernilai rendah, diperparah dengan kandungan kalsium oksalat yang perlu direduksi untuk keamanan konsumsi. Penelitian ini bertujuan menganalisis karakteristik produk glukomanan, pati dan serat hasil ekstraksi. Pengujian yang dilakukan yaitu kadar air, kadar abu, kadar protein, kadar lemak, kadar serat, kadar glukomanan dan kadar oksalat. Ekstraksi glukomanan, pati dan serat dengan pelarut etanol 70% memiliki perlakuan terbaik dengan perbandingan umbi porang dan etanol yaitu 1:4. Hasil pengujian menunjukkan pemisahan yang efektif menghasilkan glukomanan dengan kadar air 8,58%, kadar abu 2,64%, kadar protein 0,71%, kadar lemak 1,40%, kadar serat 1,71%, kadar pati 2,92% dan mencapai kemurnian glukomanan hingga 90,16%. Kadar oksalat pada semua produk (<0,005%) berada di bawah batas aman. Pati dan serat juga memiliki karakteristik yang baik.

Porang (Amorphophallus muelleri Blume) is a tropical tuber with high economic potential due to its richness in glucomannan, starch, and dietary fiber. However, the limited capacity of domestic processing industries has resulted in the export of low-value raw porang, further challenged by its considerable calcium oxalate content, which must be reduced to ensure food safety. This study aimed to evaluate the physicochemical characteristics of glucomannan, starch, and fiber extracted from porang tubers. The parameters analyzed included moisture, ash, protein, fat, fiber, glucomannan, and oxalate contents. The extraction was carried out using 70% ethanol with varying porang-to-solvent ratios, of which the 1:4 ratio produced the most favorable outcome. The resulting glucomannan exhibited a moisture content of 8.58%, ash content of 2.64%, protein content of 0.71%, fat content of 1.40%, fiber content of 1.71%, starch content of 2.92%, and a glucomannan purity of 90.16%. Oxalate levels in all products were below the safety threshold (<0.005%). In addition, both starch and fiber fractions demonstrated desirable physicochemical properties.