ANALISIS KADAR GLUKOMANAN DAN KALSIUM OKSALAT PADA UMBI TANAMAN PORANG (Amorphophallus muelleri Blume)
DOI:
https://doi.org/10.24843/JCHEM.2026.v20.i01.p10Abstract
Porang (Amorphophallus muelleri Blume) is a tuberous plant from the Araceae family. The main chemical component of porang tubers is glucomannan (40-60%), a non-cellulose polysaccharide useful as a food and health ingredient. The high calcium oxalate content (around 25-45%) in porang tubers is detrimental to health as it can cause itching, kidney, and liver damage. Ethanol, acetic acid, and NaOH are suitable solvents for separating calcium oxalate from glucomannan. In this experiment, we tried varying the concentrations of ethanol, acetic acid, and NaOH during the extraction process to maximize calcium oxalate extraction and obtain high glucomannan levels. The results showed that porang flour extracted with various solvents produced glucomannan levels ranging from 33.71 to 60.45%. Extraction with 30% ethanol produced the highest glucomannan content, at 60.45%. The results obtained were still below the established standards. The results of calcium oxalate extraction with 30 and 40% ethanol significantly reduced the calcium oxalate content in porang flour by 0.28 and 0.25%, respectively (resulting in a 91.1 and 92.1% reduction in calcium oxalate content). The addition of varying concentrations of NaOH and acetic acid to ethanol also significantly reduced the calcium oxalate content (79.37–83.9%).
Keywords: Amorphophallus muelleri Blume, glucomannan, calcium oxalate, porang plant
Abstrak
Porang (Amorphophallus muelleri Blume) merupakan tumbuhan berumbi dari familia Araceae. Kandungan kimia umbi porang terbanyak adalah glukomanan (40-60 %), merupakan polisakarida non selulosa yang bermanfaat sebagai bahan pangan dan kesehatan. Kandungan kalsium oksalat yang tinggi (sekitar 25-45%) dalam umbi porang tidak baik untuk kesehatan karena dapat menyebabkan rasa gatal, kerusakan ginjal, dan hati. Etanol, asam cuka, dan NaOH merupakan pelarut yang cocok dalam memisahkan kalsium oksalat dari glukomanan. Dalam percobaan ini dicoba dilakukan variasi konsentrasi etanol, asam cuka, dan NaOH dalam proses ekstraksi agar secara maksimal dapat mengektraksi kalsium oksalat, dan diperoleh kadar glukomanan yang tinggi. Hasil penelitian diperoleh bahwa tepung porang yang diekstraksi dengan berbagai variasi pelarut tersebut memberikan kadar glukomanan berkisar antara 33,71 sampai 60,45%. Ekstraksi dengan etanol 30% memberikan kadar glukomanan paling tinggi yaitu 60,45%. Hasil yang diperoleh masih dibawah standar yang ditetapkan. Hasil ekstraksi kalsium oksalat dengan etanol 30 dan 40% secara signifikan dapat menurunkan kadar kalsium oksalat pada tepung porang dengan kadar masing-masing 0,28 dan 0,25% (terjadi penurunan kadar kalsium oksalat 91,1 dan 92,1%). Dengan penambahan variasi konsentrasi NaOH dan asam cuka pada etanol, juga secara signifikan dapat menurunkan kadar kalsium oksalat (79,37 – 83,9%).
Kata kunci: Amorphophallus muelleri Blume, glukomanan, kalsium oksalat, tanaman porang
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