Abstract

Porang is one of the tubers that grow easily in the plains of Indonesia, one of which is in the Madiun city area, East Java. Porang tubers can be used in various sectors, namely in food processing. Porang tubers are used as the basic material for making food, such as flour. However, porang tubers contain high levels of calcium oxalate. It can cause itchy tongue and throat. This study aimed to determine the effect of temperature and soaking time of porang tubers in 5% acetic acid solution. Soaking the porang tuber sample at 60°C had the greatest decrease percentage in calcium oxalate, which was 53.91%. Soaking the porang tubers for 60 minutes also gave the largest reduction percentage in calcium oxalate, namely 42.54%.

Highlights

  • Porang (Amorphophallus muelleri Blume) is a tuber plant that grows in plains of Indonesia, one of which is in the Madiun city area, East Java

  • In a study conducted by Amalia and Yuliana (2013), the results showed that the highest reduction in calcium oxalate levels was found in the longest soaking time, namely the variation of 60 minutes with a decrease of 42.54%

  • If the surface area of the porang tubers is broader, the more calcium oxalate in the porang tubers will be dissolved in acetic acid

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Summary

Introduction

Porang (Amorphophallus muelleri Blume) is a tuber plant that grows in plains of Indonesia, one of which is in the Madiun city area, East Java. Soaking can be conducted in an acetic acid solution. In a study conducted by Amalia and Yuliana (2013), the results showed that the highest reduction in calcium oxalate levels was found in the longest soaking time, namely the variation of 60 minutes with a decrease of 42.54%. Based on this background, the researcher wanted to know the effect of soaking time and temperature of the acetic acid solution, as a soaking solution, on calcium oxalate levels

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