?url_ver=Z39.88-2004&rft_id=1714051004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KAJIAN+PENGGUNAAN+ENZIM+%CE%B1+-AMILASE+TERHADAP+KADAR%0D%0AGLUKOMANAN+DAN+KALSIUM+OKSALAT+TEPUNG+GLUKOMANAN%0D%0APORANG+(Amorphopallus+onchopillus)&rft.creator=NADIA+%2C+NABILA+MZ+&rft.subject=330+Ekonomi&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Porang+is+one+of+the+tubers+in+Indonesia+which+contains+glucomannan+and+can%0D%0Abe+used+as+raw+material+for+the+food+industry%2C+cosmetics%2C+biopharmaceuticals%2C+etc.%0D%0APorang+contains+calcium+oxalate+which+is+a+compound+that+can+cause+an+itchy%0D%0Areaction+in+the+body.+The+minimum+requirement+for+calcium+oxalate+content+in%0D%0Aglucomannan+flour+is+0.05-0.35%25.+The+removal+of+starch+by+hydrolysis+of+the+%CE%B1-%0D%0Aamylase+enzyme+will+increase+the+glucomannan+content+along+with+a+decrease+in%0D%0Athe+calcium+oxalate+level+of+the+resulting+glucomannan+flour+product.+This+study%0D%0Aaims+to+determine+the+effect+of+adding+various+concentrations+of+%CE%B1-amylase+enzymes%0D%0Aand+heating+time+on+the+levels+of+glucomannan+and+calcium+oxalate+in+porang%0D%0Aglucomannan+flour.+This+study+used+2+factors%2C+namely+various+concentrations+of+the%0D%0A%CE%B1-amylase+enzyme+(0%25%2C+0.5%25%2C+1%25%2C+1.5%25%2C+and+2%25%2F100g+porang+flour)%2C+and+heating%0D%0Atime+(30+minutes%2C+60+minutes%2C+and+90+minutes)+and+repeated+3+times.+The%0D%0Aglucomannan+obtained+was+tested+for+glucomannan+and+calcium+oxalate+levels+to%0D%0Aobtain+glucomannan+flour+with+the+best+glucomannan+and+calcium+oxalate+levels.%0D%0AGlucomannan+flour+with+the+best+treatment+then+chemical+analysis+including%0D%0Asolubility+in+alcohol%2C+water+content%2C+starch+content%2C+crude+fiber+content%2C+water%0D%0Aholding+capacity%2C+viscosity+analysis%2C+and+ash+content.+The+results+showed+that%0D%0Aglucomannan+levels+ranged+from+35.53-86.47%25+and+calcium+oxalate+levels+from%0D%0A0.06-0.35%25.+Treatment+with+0.5%25+enzyme+concentration+and+30+minutes+of+heating%0D%0Atime+obtained+the+best+glucomannan+flour+with+86.47%25+glucomannan+content%2C%0D%0A0.06%25+calcium+oxalate+content%2C+9.60%25+moisture+content%2C+2.60%25+ash+content%2C+0%0D%0Aprotein+content+.68%25%2C+water+holding+capacity+575.66%25%2C+viscosity+48000+Cp%2C+starch%0D%0Acontent+0.85%25%2C+crude+fiber+1.24%25%2C+pH+6.9%2C+and+alcohol+solubility+of+0.15%25.%0D%0AKeywords%3A+%CE%B1-amylase+enzyme%2C+Amorphopallus+onchopillus%2C+calcium+oxalate%2C%0D%0Aglucomannan+%2C+porang%0D%0A%0D%0APorang+merupakan+salah+satu+umbi-umbian+di+Indonesia+yang+mengandung%0D%0Aglukomanan+dan+dapat+dijadikan+bahan+baku+industry+pangan%2C+kosmetik%2C+biofarmaka%2C%0D%0Adsb.+Porang+mengandung+kalsium+oksalat+yang+merupakan+salah+satu+senyawa+yang%0D%0Adapat+menyebabkan+reaksi+gatal+pada+tubuh.+Syarat+minimal+kandungan+kalsium%0D%0Aoksalat+pada+tepung+glukomanan+adalah+0%2C05-0%2C35%25.+Penghilangan+pati+dengan+cara%0D%0Ahidrolisis+enzim+%CE%B1-amilase+akan+meningkatkan+kadar+glukomanan+bersamaan%0D%0Adengan+turunnya+kadar+kalsium+oksalat+produk+tepung+glukomanan+yang+dihasilkan.%0D%0APenelitian+ini+bertujuan+untuk+mengetahui+pengaruh+penambahan+berbagai%0D%0Akonsentrasi+enzim+%CE%B1-amilase+dan+lama+pemanasan+terhadap+kadar+glukomannan+dan%0D%0Akalsium+oksalat+tepung+glukomanan+porang.+Penelitian+ini+menggunakan+2+faktor%0D%0Ayaitu+berbagai+konsentrasi+enzim+%CE%B1-amilase+(0%25%2C+0%2C5%25%2C+1%25%2C+1%2C5%25%2C+dan+2%25%2F100g%0D%0Atepung+porang)%2C+dan+lama+pemanasan+(30+menit%2C+60+menit%2C+dan+90+menit)+dan%0D%0Adilakukan+sebanyak+3+kali+ulangan.+Glukomanan+yang+diperoleh+dilakukan+uji+kadar%0D%0Aglukomanan+dan+uji+kadar+kalsium+oksalat+untuk+memperoleh+tepung+glukomanan%0D%0Adengan+kadar+glukomanan+dan+kalsium+oksalat+terbaik.+Tepung+glukomanan+dengan%0D%0Aperlakuan+terbaik+kemudian+analisis+kimianya+meliputi+kelarutan+dalam+alkohol%2C%0D%0Akadar+air%2C+kadar+pati%2C+kadar+serat+kasar%2C+daya+ikat+air%2C+analisis+viskositas%2C+dan+kadar%0D%0Aabu.+Hasil+penelitian+menunjukan+kadar+glukomanan+berkisar+antara+35%2C53-86%2C47%25%0D%0Aserta+kadar+kalsium+oksalat+0%2C06-0%2C35%25.+Perlakuan+dengan+konsentrasi+enzim+0%2C5%25%0D%0Adan+lama+pemanasan+30+menit+memperoleh+tepung+glukomanan+terbaik+dengan%0D%0Akadar+glukomanan+86%2C47%25%2C+kadar+kalsium+oksalat+0%2C06%25%2C+kadar+air+9%2C60%25%2C+kadar%0D%0Aabu+2%2C60%25%2C+kadar+protein+0%2C68%25%2C+daya+ikat+air+575%2C66%25%2C+viskositas+48000+Cp%2C+Kadar%0D%0Apati+0%2C85%25%2C+serat+kasar+1%2C24%25%2C+pH+6%2C9%2C+serta+kelarutan+alkohol+sebesar+0%2C15%25.%0D%0AKata+Kunci+%3A+%CE%B1-amilase%2C+Amorphpallus+onchopillus%2C+glukomanan%2C+kalsium+oksalat%2C%0D%0Aporang&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2023-08-01&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F75201%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F75201%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila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