GLUCOMANNAN PURIFICATION FROM PORANG FLOUR FOR JELLY INGREDIENTS

• Main Author: Dani Saputra, Deden
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/69227
• Institution: Institut Teknologi Bandung

Glucomannan is a polysaccharide hydrocolloid, which can be used as thickener, gel former, emulsifier, and stabilizer. However, 100% of industry in Indonesia still use exported glucomannan. Porang tuber (Amorphophallus muelleri Blume), a plant that can be seen all around Indonesia, is a good source of glucomannan. But, many porang farmers in Indonesia sell their crops as dried chips as we lack the knowledge and technology to utilize them. This research involved two stages, glucomannan purification from porang flour, and jelly production. The variation of the first stage is NaHSO3 concentration & treatment time, and the variation of the second stage is carrageenan, porang glucomannan and standard glucomannan concentration. The objective of this research is to investigate the effect of NaHSO3 concentration and treatment time in pre-treatment process on glucomannan purification from porang flour, and to investigate the effect of porang glucomannan concentration in jelly production. The glucomannan viscosity, whiteness index and purity were characterized. In addition, the jelly formed was characterized using texture profile analyzer (TPA) and sensory evaluation. This experiment has achieved the production of glucomannan porang with a degree of whiteness of 73,61, a viscosity of 27457,2 cP, and a purity of 57% while incorporating 2% NaHSO3 concentration and 2 hours treatment time. This experiment also achieved the production of jelly, a mixture of carrageenan and porang glucomannan, which produced the highest overall score (3,6) from the hedonic test conducted