@misc{eprints75269,
           month = {Juli},
           title = {KAJIAN PEMURNIAN TEPUNG GLUKOMANAN DARI UMBI
PORANG (Amorphophallus oncophyllus)},
          author = {Choirunnisa Elva Marda },
         address = {UNIVERSITAS LAMPUNG},
       publisher = {FAKULTAS PERTANIAN},
            year = {2023},
             url = {http://digilib.unila.ac.id/75269/},
        abstract = {Porang tubers are plants that contain glucomannan for food. Purification of
glucomannan flour is done to separate the glucomannan content and impurities
more optimally. This research aims to determine the effect of adding ethanol
concentration on the purity level of porang (Amorphophallus oncophyllus)
glucomannan flour produced. The research was conducted with a single factor,
namely ethanol concentration, with 5 replications. There were 6 teatments of
ethanol concentration P1 (85\%), P2 (75\%), P3 (65\%), P4 (55\%) P5 (45\%) and P6
(40\%). The research consisted of the process of making porang tuber glucomannan
flour, and analyzing calcium oxalate levels. The best treatment were tested for
moisture content, ash content, pH measurement, solubility in alcohol, and
solubility in ether. Data were presented descriptively in graphs. The results showed
that the ethanol concentration produced glucomannan content in porang tuber flour
ranging from 66,29-91,53\%, and calcium oxalate content of (0,54 -1,74\%). The
(40\%) ethanol concentration produced a high glucomannan content of (91,34\%)
and a low calcium oxalate content of (0,53\%) with moisture content (13\%), ash
content (3,13\%), crude fiber (6,46\%), solubility in alcohol (1,2\%) and solubility in
ether (0,3\%), Loss on drying (LOD) (6\%), starch content (12,84\%), lead content
Pb (1,80 ppm), Cl- content (0,23 \%), viscosity (16800 cP), and water holding
capacity of (78,43\%).
Keywords: Calcium oxalate, ethanol, glucomannan, porang

Umbi porang adalah tanaman yang terdapat kandungan glukomanan untuk
bahan pangan. Pemurnian tepung glukomanan dilakukan untuk memisahkan
kandungan glukomanan dan zat pengotor lebih optimal. Penelitian ini bertujuan
untuk mengetahui pengaruh penambahan konsentrasi etanol terhadap tingkat
kemurnian tepung glukomanan porang (Amorphophallus oncophyllus) yang
dihasilkan. Penelitian dilakukan dengan faktor tunggal yaitu konsentrasi etanol,
dengan 5 kali ulangan. Terdapat 6 perlakuan konsentrasi etanol P1 (85\%), P2
(75\%), P3 (65\%), P4 (55\%) P5 (45\%) dan P6 (40\%). Penelitian terdiri dari proses
pembuatan tepung glukomanan umbi porang, dan analisis kadar kalsium oksalat.
Perlakuan terbaik diuji kadar air, kadar abu, pengukuran pH, kelarutan dalam
alkohol, dan kelarutan dalam eter. Data disajikan secara deskriptif dalam grafik.
Hasil penelitian menunjukkan konsentrasi etanol menghasilkan kadar glukomanan
dalam tepung umbi porang berkisar (66,29-91,53\%), dan kadar kalsium oksalat
(0,54-1,74\%). Konsentrasi etanol (40\%) menghasilkan kadar glukomanan yang
tinggi sebesar (91,34 \%) dan kadar kalsium oksalat yang rendah sebesar (0,53\%)
dengan kadar air (13\%), kadar abu (3,13\%), serat kasar (6,46\%), kelarutan dalam
alkohol (1,2\%), dan kelarutan dalam eter (0,3\%), Loss on drying (LOD) (6\%), kadar
pati (12,84\%), kadar timbal Pb) (1,80 ppm), kadar Cl- (0,23), viskositas (16800 cP),
dan daya ikat air (78,43\%).
Kata Kunci: Etanol, glukomanan, kalsium oksalat, porang}
}