KAJIAN VISKOSITAS DAN FORMASI GEL TEPUNG GLUKOMANAN PORANG (Amorphophallus mueleri Blume) PADA BERBAGAI TEPUNG KOMPOSITNYA

Abstract

This study emphasizes the effect of different variables on the viscosity and gel formation of porang flour made from Amorphophallus mueleri blume. At the concentration studied, 4% porang flour produced a thicker solution than 2% porang flour. Porang flour viscosity level is not affected by pH (pH 5 to pH 8), salt concentration (0-10% w/v) and high acid pH (pH 3.5), high temperature (700C) after 5 hours Porang flour viscosity level glucomannan was not affected by pH (pH 5 to pH 8), salt concentration (0-10% w/v) and high acid pH (pH 3.5), high temperature (700C) after 5 hours. In the presence of a high concentration of sucrose, the viscosity of the porang glucomannan flour solution tends to decrease. Meanwhile, the viscosity decreased under the same conditions in the presence of 2.5% NaCl. Research to increase the viscosity level was carried out with several mixtures of porang glucomannan flour/wheat flour/mokaf flour, porang glucomannan flour/wheat flour/sweet potato flour and porang glucomannan flour/wheat flour/corn flour. The best viscosity and gel formation were obtained in the composite flour of wheat flour – mokaf flour with a ratio of 1:3 and the addition of 4% porang glucomannan flour