Pemurnian Glukomanan Tepung Iles-iles (Amorphophallus onchophllus) dengan Variasi Konsentrasi Isopropil Alkohol dan Waktu Ekstraksi
DOI:
https://doi.org/10.33379/gtech.v7i4.2951Keywords:
Glukomanan, Tepung Iles-iles, Pemurnian GlukomananAbstract
The purpose of this study was to determine the effect of isopropyl alcohol (IPA) concentration and extraction time on the yield of pure glucomannan from iles-iles flour and determine the best glucomannan concentration and extraction time to produce the best glucomannan content. This study used a Complete Block Design (RBL) which consisted of two factors. The first factor is concentration (isopropyl alcohol), which consists of 3 levels, namely A1 70%, A2 80%, A3 90%. For the second factor, the iles-iles flour extraction time consisted of three levels, namely B1 10 minutes, B2 30 minutes, B3 50 minutes. The resulting glucomannan was analyzed by water content, ash content, yield, viscosity, color brightness (L), calcium oxalate, and glucomannan content. The concentration of isopropyl alcohol affects the viscosity, yield, calcium oxalate, and glucomannan levels. However, it does not affect the moisture content, color and ash content. Meanwhile, the extraction time has no effect on the moisture content and ash content. However, it affects yield, viscosity, color, calcium oxalate, and glucomannan levels.
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