PENGARUH FREKUENSI DAN WAKTU PENCUCIAN BERBANTU ULTRASONIK MENGGUNAKAN ISOPROPANOL TERHADAP KADAR GLUKOMANAN DAN VISKOSITAS TEPUNG PORANG (Amorphophallus oncophyllus)
Abstract: Konjac
(Amorphophallus oncophillus) contains a high economic value of soluble fiber
glucomannan. Most of Indonesia konjac flour is exported in low
(glucomannan content <65) hence
sell in cheap price. Quality of glucomannan could be improved by
removing impurities such as starch and cellulose. Application of ultrasonic-assisted extraction
(leaching) of non glucomannan compound is an effective method to purify the konjac flour. The
purpose of this study was to study the effect of ultrasonic waves frequency and leaching time
of ultrasonic-assisted extraction
method using aqueous isopropanol on glucomannan purification. The leaching
conducted two frequencies (20 and 40
kHz) and various extraction time (5, 10, 15, 20, 25 minutes). The results
showed that the best condition of
glucomannan purification was achieved at
20 kHz for 10 minutes. In this conditon, glucomannan content , viscosity
and yield were 76.1%, 12,800 cPs, and
96.1%, respectively.
Keywords: konjac
(Amorphophallus oncophillus), glucomannan, ultrasonic-assisted extraction,
isopropanol
Penulis: Lucia Hermawati
Rahayu, Dyah Hesti Wardhani, Abdullah
Kode Jurnal: jpkimiadd130363
