Purification of Glucomannan from Porang (Amorphophallus oncophyllus) Tuber Flour through Hydrolysis of Hydrochloric Acid

Kristinah Haryani^*, Noer Abyor Handayani, Antama Andoni Alkautsar, Mochammad Alifian

Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro

Jl. Prof. Soedharto, SH, Tembalang, Semarang, Central Java, Indonesia

Abstract

Porang (Amorphophallus oncophyllus) is a local perennial plant that commonly grown in Indonesian forest. Its tuber contains a lot of glucomannan that has many benefits as food ingredient or as functional food. Glucomannan has a lot of health benefits, such as anti-diabetic effect, low glycemic index, prebiotic effect, etc. Despite that, the extraction is still a problem because it is difficult to get pure glucomannan extract out of Porang flour. Thus, in this study we are going to use hydrocloric acid to extract the glucomannan from the porang flour through hydrolysis extraction. This research will test the effect of hydrochloric acid concentration on the purity of glucomannan extract obtained from porang flour, to study the effect of nonsolvent, ethanol and isopropyl alcohol on glucomannan concentration, and to obtain the optimal condition to get high concentration of glucomannan using extraction with pretreatment hydrochloric acid hydrolysis.

Keywords: catalytic hydrolysis; extraction; glucomannan; porang flour

Full length article – PDF   *Corresponding Author, e-mail: kristinahharyani1@gmail.com     Doi # https://doi.org/10.62877/15-IJCBS-24-26-20-15