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MAYLANI ANJANI SAFITRI
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KARAKTERISASI SIFAT FISIKA KIMIA SERBUK GLUKOMANAN DARI UMBI PORANG (Amorphophallus muelleri B)
Abstrak (Bhs. Indonesia)
Umbi porang mengandung glukomanan yang memiliki sifat dapat membentuk massa gel. Glukomanan dapat menjadi salah satu alternatif gelling agent. Penelitian ini bertujuan untuk mengetahui karakteristik sifat fisika dan kimia glukomanan umbi porang. Penelitian eksperimental ini meliputi pembuatan tepung umbi porang, pemurnian tepung umbi porang membentuk serbuk glukomanan menggunakan etanol 60%, karakterisasi kimia glukomanan, dan karakterisasi fisika meliputi pengamatan organoleptis, kadar air, pH, viskositas, kelarutan, dan swelling index. Penelitian ini menghasilkan serbuk glukomanan dengan kadar glukomanan sebesar 70%; serbuk halus berwarna putih kecoklatan dengan bau khas glukomanan; kadar air 8,74 ± 1,59%; pH 7,0; viskositas 6257 ± 121 cP; kelarutan 85,33 ± 5,03% dan swelling index 20,78 ± 1,11%. Serbuk glukomanan berpotensi dikembangkan lebih lanjut sebagai gelling agent dalam formulasi sediaan gel.
Abtrak (Bhs. Inggris)
Porang tubers contain glucomannan, a substance know for its ability to form a gel-like mass. Glucomannan has the potential to serve as an alternative gelling agent. This study aims to investigate the physical and chemical properties of glucomannan extracted from porang tubers. This experimental study encompasses the production of porang tuber flour, purification of the porang tuber flour into glucomannan powder using 60% ethanol, chemical characterization of glucomannan, and physical characterization, which includes organoleptic observations, moisture content, pH, viscosity, solubility, and swelling index measurements. In this investigation, glucomannan powder was successfully obtained, comprising 70% glucomannan content. The resultant product is a fine brownish-white powder with a characteristic glucomannan aroma. The analysis revealed a moisture content of 6.38 ± 1.13%, a neutral pH level of 7, a viscosity of 6257 ± 121 cP, excellent solubility at 85.33 ± 5.03%, and a swelling index of 20.78 ± 1.11%. The glucomannan powder exhibits promise for further development as a gelling agent in the formulation of gels.
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