PENURUNAN KALSIUM OKSALAT
PATI PORANG (Amorphophallus muelleri Blume)
DENGAN NaCl
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Institusion
Universitas Sriwijaya
Author
LESTARI, WIJI
Yanuriati, Anny
Yanuriati, Anny
Subject
S539.5-542.3 Research. Experimentation
Datestamp
2023-05-22 04:24:21
Abstract :
Porang starch (Amorphophallus muelleri Blume) is not widely used because it still contains calcium oxalate. Porang starch has potential in the food industry if calcium oxalate is removed. The purpose of this study was to determine the optimal concentration and soaking time of NaCl which can reduce the maximum calcium oxalate in porang starch. This study used a completely randomized factorial design with two treatment factors, namely NaCl concentration (5%, 10% and 15%) and immersion time (30, 60 and 90 minutes). Parameters observed for all treatments included calcium oxalate content, water content, ash content, NaCl content and color (lightness, redness, yellowness). Solubility index values and swelling power, water holding capacity (WHC), oil holding capacity (OHC), amylose content and starch content for the best treatment. The results showed that the NaCl concentration had a significant effect on ash content, calcium oxalate content, lightness values, redness values and yellowness values, while soaking time only had a significant effect on calcium oxalate content. Meanwhile, the interaction of NaCl concentration and soaking time had a significant effect on calcium oxalate levels and redness values. A3B2 treatment (15% NaCl concentration; soaking time 90 minutes) was the best treatment with calcium oxalate content 33.29 mg/100 gram, moisture content 11.40 %, ash content 7.56%, NaCl content 0.04%, lightness values 93.49%, redness values 3.94, yellowness values 6.83, solubility index 15.38%, swelling capacity 16.51%, water holding capacity 5.36 g/g starch, oil holding capacity 1.58 g/g starch, amylose content 9.03% and starch content 47.70%. Soaking 15% NaCl for 90 minutes can reduce calcium oxalate up to 48.54%. Keywords: reduction, calcium oxalate, starch, porang, sodium chloride
Porang starch (Amorphophallus muelleri Blume) is not widely used because it still contains calcium oxalate. Porang starch has potential in the food industry if calcium oxalate is removed. The purpose of this study was to determine the optimal concentration and soaking time of NaCl which can reduce the maximum calcium oxalate in porang starch. This study used a completely randomized factorial design with two treatment factors, namely NaCl concentration (5%, 10% and 15%) and immersion time (30, 60 and 90 minutes). Parameters observed for all treatments included calcium oxalate content, water content, ash content, NaCl content and color (lightness, redness, yellowness). Solubility index values and swelling power, water holding capacity (WHC), oil holding capacity (OHC), amylose content and starch content for the best treatment. The results showed that the NaCl concentration had a significant effect on ash content, calcium oxalate content, lightness values, redness values and yellowness values, while soaking time only had a significant effect on calcium oxalate content. Meanwhile, the interaction of NaCl concentration and soaking time had a significant effect on calcium oxalate levels and redness values. A3B2 treatment (15% NaCl concentration; soaking time 90 minutes) was the best treatment with calcium oxalate content 33.29 mg/100 gram, moisture content 11.40 %, ash content 7.56%, NaCl content 0.04%, lightness values 93.49%, redness values 3.94, yellowness values 6.83, solubility index 15.38%, swelling capacity 16.51%, water holding capacity 5.36 g/g starch, oil holding capacity 1.58 g/g starch, amylose content 9.03% and starch content 47.70%. Soaking 15% NaCl for 90 minutes can reduce calcium oxalate up to 48.54%. Keywords: reduction, calcium oxalate, starch, porang, sodium chloride
File :
RAMA_41231_05031381823065.pdf
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RAMA_41231_05031381823065_0030016801_01_front_ref.pdf
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RAMA_41231_05031381823065_0030016801_06_ref.pdf
RAMA_41231_05031381823065_0030016801_07_lamp.pdf
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