KARAKTERISASI TEPUNG KONJAK DARI TANAMAN ILES-ILES (AMORPHOPHALLUS ONCOPHYLLUS) DI DAERAH GUNUNG KREO SEMARANG JAWA TENGAH
ABSTRACT: Indonesia has many
kinds of plants iles-iles (Amorphophallus oncophyllus). In this study, using
raw materials derived from the Goa Kreo, Semarang, Central Java, the area has
two types of iles-iles, namely A. oncophyllus and A. variabillis. Plants
iles-iles (konjac) contains a fairly high Glukomannan, glukomannan is a
polysaccharide composed of units of D-glucose and D-mannose. In this study
intended to determine the content of glucomannan plant iles-iles in Goa Kreo.
By using gravimetric methods phenyl hydrazine, glucomannan levels were obtained
at 30.56%. In this study also aims to determine the viscosity of konjac flour
are affected by operating conditions such as the total concentration of konjac
flour, stirring time, and pH (pH 2-8). With a higher sucrose concentration,
viscosity konjac flour tends to decrease. For salt concentrations (0, 10; 20% w
/ v) no effect on the viscosity. Improved high viscosity can be observed
mixture for konjac - rice flour, konjac - wheat flour and konjac - corn flour.
For gel formation, the hydrocolloid which interacts synergistically with konjac
flour to form a gel. Hydrocolloids are carrageenan. This gel texture varies
according to the ratio of konjac flour - carrageenan.
Penulis: Hafiz Akbar, Agus
Supriyanto, Kristinah Haryani
Kode Jurnal: jpkimiadd130322
