Porang Tuber Research Articles

Lomba Kreativitas Olahan Makanan Berbahan Dasar Porang bagi Ibu-Ibu PKK di Desa Karangpatihan, Kabupaten Ponorogo

Abstract The creativity of the community in processing various types of porang-based foods is needed. Porang is a local Indonesian commodity that has enormous potential to be exported and sold in the international market. Porang tubers are the raw material for making shirataki rice which has a very high selling price. To achieve this goal, training in making processed food from porang is required. This community service programme focuses on training assistance in porang-based food processing. To see how much the community understands after receiving training, on the third day a porang-based food cooking competition was held to motivate residents to make new innovations related to porang food recipes that they develop. The target location for this community service programme is in Karangpatihan Village, Pulung District, Ponorogo Regency by targeting PKK mothers in four hamlets including Jurugan, Selodono, Krajan, and Dungus. This community service activity was closed with a focus group discussion (FGD) to listen to the aspirations of PKK women and see the future of porang in the region. As is the case in several other areas, the constraints of the community in processing porang are related to the processing of porang which is still quite complicated. In addition, the itchiness caused by holding porang in the hand.

Chemical Compound Identification of Lactic Acid Bacteria (LAB) From Porang Tubers Waste (A. muelleri blume) as Probiotic

The production of amylase produced by lactic acid bacteria (LAB) has better stability. The purpose of this study was to utilize and determine the characteristics of LAB isolates from porang skin waste which have the potential as probiotics and the activity of amylase enzymes. Isolation was done by fermentation method for 48 h with the addition of starter Pediococcus acidilactici that had been cultured. The results showed that the number of colonies of N1 isolates was 49 ×108 CFU/mL with regular small round colonies, having a convex elevation, the edges of the colonies were round, yellowish white, and Gram positive bacteria because they produced a purple color on Gram staining. Acid resistance test at pH 2.0; 3.0; 4.0; 5.0 and 6.0, the isolates N1 was able to survive at each pH because it showed turbidity in the growth medium. The antimicrobial activity test showed a strong zone of inhibition on S. aureus and S. pyogenes of 10,33 and 11,17 mm and a moderate zone of inhibition on K. pneumoniae, S. dysentriae, and P. aeruginosa, respectively, which was 6,33; 7,7 and 7,5 mm. The positive N1 isolate contained alkaloids as bioactive compounds from the results of phytochemical screening and the results of the FTIR analysis showed that specific groups of alkaloids were N-H, C-N, and C=O at wave numbers 3423.30 cm-1; 1235.45 cm-1; and 1634.81 cm-1.

Purification of Glucomannan from Porang (Amorphophallus oncophyllus) Tuber Flour through Hydrolysis of Hydrochloric Acid

Porang (Amorphophallus oncophyllus) is a local perennial plant that commonly grown in Indonesian forest. Its tuber contains a lot of glucomannan that has many benefits as food ingredient or as functional food. Glucomannan has a lot of health benefits, such as anti-diabetic effect, low glycemic index, prebiotic effect, etc. Despite that, the extraction is still a problem because it is difficult to get pure glucomannan extract out of Porang flour. Thus, in this study we are going to use hydrocloric acid to extract the glucomannan from the porang flour through hydrolysis extraction. This research will test the effect of hydrochloric acid concentration on the purity of glucomannan extract obtained from porang flour, to study the effect of nonsolvent, ethanol and isopropyl alcohol on glucomannan concentration, and to obtain the optimal condition to get high concentration of glucomannan using extraction with pretreatment hydrochloric acid hydrolysis.

Optimization of Hammer-Disc Mill Parameters During Producing Gluco-mannan Flour Using Taguchi Method

Porang tubers contain glucomannan, which has health benefits for the human body. However, glucomannan also contains calcium oxalate, which is toxic. A Hammer-Disc mill (HDM) machine was used to separate glucomannan and calcium oxalate, categorized as a mechanical process. This study aims to optimize the parameters of the Hammer-Disc Mill machine for producing glucomannan flour by using the Taguchi Method. The selected parameters are the mass of the porang chip, motor rotation speed, and the distance of the hammer blades. The Taguchi Method was used to design an experiment using the Orthogonal Array L9 (3 factors, 3 levels). In this study, statistical analysis was carried out using Analysis of Variance (ANOVA) to determine each parameter's effect on glucomannan production. The glucomannan granules were taken using a screener of 60-80 mesh. The results show that the input mass parameter of porang chips significantly affects the glucomannan produced, which, F calculating 10,91 was more than f Table 5,41. The contribution of mass input of porang chips in percentage is 85.36%. Based on the results of the best response, the optimal condition for the production of glucomannan flour is to use a mass of 1 kg of porang chip input (level 3), motor rotation speed of 3000 rpm (level 3), and hammer spacing of 1 cm (level 3). By optimizing this parameter it is expected to increase the yield of glucomannan produced by the Hammer-Disc Mill machine.

OPTIMIZATION OF pH VALUE AND GEL VISCOSITY IN PORANG TUBER CAPSULE SHELL FORMULATION

The porang tuber contains glucomannan compounds that can expand into a gel so that it has the potential to be used as the main ingredient of capsule shells. This research aims to optimize the pH and viscosity values that can affect the consistency of the capsule shell produced. The method used in the manufacture of capsule shells is the dipping pen method, while the optimization method carried out is trial and error by making 3 formulas by combining glycerin and PEG 400. The results obtained by the gel mass formed by the glycerin-PEG 400 gelling agent have a viscosity value of 586.67 dPas and a pH value of 6.02 can provide a gel mass that is easy to mold capsule shells and obtain capsule shells with elastic characters. The results indicate optimal viscosity and pH values to obtain a gel mass that is easy to mold capsule shells with good organoleptic characteristics. Keywords: Glucomannan, pH, viscosity, capsule shell.

Pembuatan Kulit Pie Berbahan Dasar Tepung Porang

Pie crust made from porang flour is an innovation that utilizes the results of cultivating porang tubers. This research aims to determine: 1) the best sensory test quality of pie crust made from porang flour; 2) nutritional content, namely water, fat, protein, carbohydrate, ash and fiber content; 3) selling price for pie crust made from porang flour per piece weighing 30 gr. The research method used was experimentation by carrying out 3 different treatments to determine the best sensory test. The research method used in this research is experimentation. The data collection technique is through sensory quality testing using instruments with 30 panelists. The data that has been collected is then analyzed using SPSS version 27 single anova test (one way anova). The research results show that; 1) the formula used to make pie crust is made from porang flour using 60% porang flour and 40% wheat flour, with the formulation 210-grams of porang flour, 140-grams of wheat flour, 25-grams of refined sugar, 280-grams of margarine, 1 ½ tsp salt, 85-ml ice water; 2) laboratory test results for the nutritional content of pie crust made from porang flour, namely water content 7.11%, fat 2.96%, protein 6.11%, carbohydrates 67.90%, ash 0.91%, fiber 3.62% ; and 3) The selling price of pie crust made from porang flour per piece weighing 30 grams.

Analysis of Factors Influencing Interest in Purchasing Porang Rice Using The Extended Theory of Planned Behavior (E-TPB)

Porang rice, as imitation rice made from porang tubers, can be used as a substitute for white rice because it contains low calories and high fiber. In Indonesia, the marketing of porang rice and related research is still limited. This research aims to determine the characteristics of respondents and the factors that influence interest in buying porang rice, as well as recommendations for marketing strategies based on the research results. Data were analyzed using descriptive statistics, chi-square test, and SEM-PLS. The sample used was selected using a non-probability sampling method using a purposive sampling technique. The number of respondents obtained was 112 respondents. The research results found that the knowledge and status of respondents who were on a calorie diet were the main characteristics of respondents regarding their interest in buying porang rice. Subjective norms and perceived behavioral control directly influence interest in buying porang rice. Product availability indirectly influences interest in buying porang rice through perceived behavioral control. Recommendations for manufacturers' marketing strategies include providing information about low calories and high fiber on their packaging and promotional media, expanding their partner network with retail stores that are frequently visited by the public, and maximizing sales using e-commerce.

Study of Proportions of Porang Slurry and Coconut Milk and the Addition of Podang Mango Fruit on the Physicochemical And Organoleptic Characteristics of Plant Based Ice Cream

This research aims to determine the effect of the substitution of coconut milk and porang tuber porridge and the addition of podang mango on the physicochemical and organoleptic quality of vegetable ice cream. The research used a Completely Randomized Design (CRD) with two factors and two replications. Data analysis using ANOVA was continued with the Duncan multiple range test (DMRT) at a confidence level of 5%. The first factor is the substitution of porang tuber slurry for coconut milk (10:90 (A1), 20:80 (A2), 30:70 (A3)). The second factor is the concentration of podang mango (15% (B1), 20% (B2), 25% (B3)). Parameters observed include protein content, overrun, melting speed, color analysis, total dissolved solids, viscosity, fat content, dietary fiber, vitamin C, and organoleptic analysis including texture, aroma, color, and taste. The results of the treatment of porang tuber slurry substitution for coconut milk and the concentration of porang mango had a significant effect on protein content, total solids, overrun, melting time, and viscosity. The best treatment in this study was vegetable ice cream with the substitution of porang tuber slurry for coconut milk (30:70%) and the addition of podang mango (15%) with a protein content of 4.09%, fat content of 3.99%, the dietary fiber content of 4.38%, vitamin C of 26.27%, melting time 18.46 minutes, overrun of 23.09%, viscosity of 1685%, total solids of 38.07%, lightness of 64.60, redness of 47.70, yellowness of 79.21, and average hedonic value of color of 4.0, aroma of 3.67, taste 3.4, and texture of 3.7.

Glucomannan powder can be used as a food substitute for people with diabetes mellitus

Glucomannan contained in porang tuber (Amorphophallus oncophyllus) includes polysaccharide fiber which can be used as an alternative food replacement for diet, especially in treating diabetes. It contains calcium oxalate and long-term use can cause harmful effects. Six male mice in each dose group, aged 2-2.5 months, and bodyweight 20 -40 g were used in this study. Mice were induced by alloxan monohydrate to produce diabetic mice. The test group was mice given porang powder standardized by glucomannan with a dose of 85, 165 and 250 mg/kg BW mice for 21 days and glucose measurements were taken every three days. A toxicity study with a randomized postcontrol group design used six mice in the dose group. The number of deaths was calculated with three kinds of methods (Weil method, Line method and Probit method) to produce the LD50 of porang powder. The data were then analyzed using One Way Anova with a significant value of 5%. Porang powder based on glucomannan with a dose of 250 mg/kg BW mice reduced glucose levels significantly after 13 days of administration (p<0.05). The highest dose (5000 mg/kg BW mice) of porang powder standardized by glucomannan for 48 hrs did not show death in mice and was not toxic.

Characterization of Bubble Pearls from a Mixture of Tapioca and Glucomannan

Boba is a drink originating from Taiwan that has become popular in the Indonesian beverage industry in recent years. This drink consists of a mixture of tea with fruit or milk flavors, with the addition of tapioca-based black chewy textured balls called bubble pearls/boba. Bubble pearls made from tapioca are known to have low nutrition and fiber, so it is necessary to improve their functional characteristics by utilizing local commodities, one of which is porang. Porang (Amorphophallus oncophyllus Prain) as one of the local commodities has the potential to improve the characteristics of bubble pearls. Glucomannan flour from porang tubers has high glucomannan content, quite high fiber content, and can form a gel. This study aims to determine the characteristics of bubble pearl products with the addition of glucomannan flour and to determine the optimum percentage of glucomannan flour and tapioca. The formulation of bubble pearls was carried out using the Simplex Lattice Design method and their physical, chemical, and hedonic characteristics were analyzed. The optimization parameters included water absorption capacity, gumminess level, and dietary fiber content. The optimum formula produced by the Simplex Lattice Design method is in formula 2, bubble pearls with the addition of 25% glucomannan flour which has the highest desirability value of 0.862. Formula 2 consists of a water absorption capacity of 37.08%, a gumminess level of 45.72 gf, and a dietary fiber content of 5.65%. The hedonic values are 5.73 for color (slightly like), 5.7 for aroma (slightly like), 4.8 for hardness (neutral), 4.73 for chewiness (neutral), 5.23 for taste (slightly like), and 5.4 overall (slightly like). Additionally, the water content is 59.97% and the ash content is 1.41%.

Ekstraksi Dan Karakterisasi Glukomanan dari Umbi Porang (Amorphophallus Muelleri Blume) dari Perum Perhutani

Porang tubers (Amorphophallus muellei Blume) belong to the Amorphallus genus. Porang tubers contain relatively high levels of glucomannan. Glucomannan is widely used in many industrial fields such as the food, beverage, cosmetics and medicine industries. This research was conducted to determine the sodium metabisulfite ratio levels and maceration time in the process of making porang tuber flour so that optimal porang flour is produced. Varying concentrations of sodium metabisulfite used were 0.2%, 2% and 5% with a soaking time of 1-3 hours and extraction with 60% ethanol. The highest level of glucomannan produced was when using 5% sodium metabisulfite with a 3 hour soaking process with a value of 64.575%.

An Insight on Potential Role of Glucomannan, Mannan, and Flavonoids in Porang Tubers (Amorphophallus muelleri Blume) as Anti-Diabetic Through the Alpha-amylase Inhibition

An Insight on Potential Role of Glucomannan, Mannan, and Flavonoids in Porang Tubers (Amorphophallus muelleri Blume) as Anti-Diabetic Through the Alpha-amylase Inhibition

Seed invigoration to improve viability, seed vigour and growth of porang seedlings

Abstract The porang planting area is increasingly expanding. Providing seeds from seeds is considered better, but has problems with the dormancy period so efforts need to be sought to overcome them. This research aims to determine the increase in viability and vigor of porang seeds soaked in a functional microbial solution and to obtain the best growing medium for the growth and yield of porang plants. The research was carried out in Pontianak City from April to November 2021. This research consisted of two experiments. The first experiment used a non-factorial completely randomized design (immersion in functional microbial solution) with nine treatments. The variables observed included: vigor index, growth simultaneity, germination capacity, growth speed, plumule and radicle length. The second experiment used a split plot randomized block design, where the main plot was soil type and the subplot was soaking in a functional microbial solution (same as the first experiment). The variables observed included: plant height and tuber weight. The research results showed that SE21 isolate was the best in increasing seed viability and vigor. All functional microbes were equally good at producing plant height in the two growing media. Alluvial soil growing media: cow manure: roasted husks enriched with WH31C isolate produces the heaviest weight of porang tubers.

The Formulation And Evaluation Of Metamizole Na Tablet With Porang Tubers(Amorphophallus Oncophyllus) Flour As A Binder

Many farmers are interested in planting porang tubers, and with many farmers planting porang tubers, the price of porang tubers has decreased at harvest time. Porang tubers contain several ingredients: starch, Glucomannan, fibre, fat, protein, minerals and vitamins. Glucomannan content can be used as a tablet binder, thickener, gelling agent, film former, coating material emulsifier, and stabilizer. This study used the wet granulation method to determine the concentration of porang tuber flour as a binder in Metamizole Na tablets. Tablets were made into three formulations with varying concentrations of porang tuber flour, namely FI 5%, FII 7.5% and FIII 10%. Tablets were tested for tablet uniformity, hardness, friability, disintegration time, and dissolution. The data obtained were analyzed using Kruskal Wallis. The analysis showed that variations in the concentration of porang tuber flour had a different effect, based on the Kruskal Wallis analysis, which showed a significant value of 0.10 (p>0.05). The formulation with a good physical quality test is formulation III, with a tablet hardness value of 6.84 kg and a disintegration time of 5.74 minutes, almost close to the control (+) 14.27 kg and 6.38 minutes. The higher the concentration of porang tuber flour, the higher the tablet hardness and the longer the disintegration and dissolution time.

Effect of Combination of Porang and Moringa Flour on Blood Glucose Levels and Body Weight in Rats

Porang tuber is rich in fiber and low in calories of carbohydrates. Moringa oleifera leaf has a high protein and a low content of lipids. Obesity and diabetes mellitus are the risk factors of cardiovascular disease, also known as cardiovascular disease risk factors. Combining of porang and moringa as feed can increase nutrition without causing weight gain. This study aims to determine these two materials as antidiabetic and antiobesity agents. The samples are porang tuber, a combination of porang tuber and M. oleifera leaves, a combination of M. oleifera leaves and wheat flour, wheat flour, and standard feed of mice. The parameters tested in this study are analysis of macronutrients of feed, loss of weight of mice, average consuming feed in 28 days, and reduction of blood glucose with a glucometer. The results obtained are a combination of porang tuber and moringa had a low contain carbohydrates and a high contain lipids and protein, can reduction in body weight of 21%, the lowest consumption of feed, and the lowest fasting and postprandial blood glucose levels compared to the other feeds. A combination of porang and moringa can be an antidiabetic and antiobesity agent.

Extraction of oxalic acid from porang tuber by mechanical separation method

Porang tuber is a source of food that has many benefits. It also has the disadvantage of increasing the risk of health problems because of its high oxalate content. One of the methods for capturing oxalic acid from porang tuber flour is the Mechanical Separation method. Porang flour was added to ethanol-water solvent with a ratio of the solvent mixture-porang flour and an ethanol-water composition according to the variable. The mixing of porang flour and the solvent mixture were heated and added with HCl. The filtrate obtained was taken and diluted. The diluted filtrate was taken and titrated using KMnO4. This study aims to examine the effect of material size (between 60 - 80 mesh, between 80 - 100 mesh, and >100 mesh), the composition of the solvent mixture (60:40 v/v, 78:22 v/v, 96:4 v/ v), and the ratio of solvent with porang tuber flour (10:1, 15:1, 20:1) to oxalic acid yield in porang tuber flour. The results showed that the optimum conditions obtained from this RSM method are flour size of 100 mesh, composition of ethanol: water = 96:4, and the ratio of solvent to flour 20:1. Oxalic acid yield obtained in this variable is 30.2469%.

Production of ceramic membranes made from porang (Amorphophallus muelleri B.) and zeolite and its utilization on jumputan wastewater treatment

Palembang has a rich art of weaving jumputan cloth. Jumputan fabric uses naphthol as a dye which if discharged into the river will affect the water. Porang (Amorphophallus muelleri B.) and zeolite have potential as absorbents in absorbing impurities in liquid waste from jumputan cloth through its modification into membranes. The purpose of this study was to determine the formulation and effectiveness of ceramic membranes from porang tubers and zeolites in treating jumputan cloth wastewater, and to characterize the permeate results from the membrane. This research uses ceramic membrane filtration method combined with coagulation using Poly Aluminum Chloride (PAC) and quicklime. Coagulation uses two stirring methods, namely fast and slow stirring. Filtration was carried out for 125 minutes and every 25 minutes the filtrate was sampled. After the filtration process, several parameters were analyzed, namely turbidity, color, TSS, and pH. The best turbidity value reduction was shown in membrane variation 2 at 50 minutes with a decrease of 68.71 %, a decrease in color concentration was shown in membrane variation 2 at 75 minutes operating time with a decrease of 69.19%, the decrease in TSS value is shown in membrane 2 at an operating time of 125 minutes with a decrease of 81.03 %. The highest pH increase was found in membrane variation 1 at an operating time of 125 minutes with an increase of 42.67 %. The filtration process with ceramic membranes is effective in reducing turbidity, color concentration, TSS, and increasing the pH of the waste.

Purified Konjac Glucomannan as Thickener for Substituting Gelatin in Making Panna Cotta

A thickener such as gelatin is essential in increasing viscosity and forming a gel system. Nowadays, gelatin is one of the most popular thickeners in food, pharmacy, and cosmetic products. Animal skins which lead to halal issues are still common sources of gelatin. Crude konjac flour (CKF) which is sourced from porang tubers and has a high degree of purity of glucomannan (GM) is a potential substitute for animal skins. Moreover, the use of KGM also supports national programs of processing agricultural products into finished products ready to export. This study applies five different CKF variants as panna cotta (PC) thickener: CKF from the fresh bulb of porang (Amorphophallus oncophyllus sp.) (CH-UP), CKF from chips of Porang (CH-CP), a native CKF, as well as laboratory-purified products of CKF (>90%-w of GM content) (DM-CKF-M3X-50, and DM-CKF-M3X-96), and commercially products of porang flour (K-TPO and K-TPM) were applied to make PC; substituting gelatin. Only CKF, DM-CKF-MX-50, and DM-CKF-M3X-96 successfully thickened PC in terms of appearances. Further, organoleptic analysis was applied to CKF, DM-CKF-MX-50, and DM-CKF-M3X-96. According to the organoleptic analysis, PC with CKF, DM-CKF-MX-50, and DM-CKF-M3X-96 was more preferred by the respondents than commercial PC. In overall, CKF application on PC exhibited improved sensory properties and tastes of PC.

Diversity of fungi and dynamics of ethanol concentration during fermentation of porang (Amorphophallus oncophyllus)

Abstract. Helmi H, Kusmiadi R, Mahardika RG, Karsiningsih E. 2024. Diversity of fungi and dynamics of ethanol concentration during fermentation of porang (Amorphophallus oncophyllus). Biodiversitas 25: 542-552. Fermentation can be an alternative to process porang (Amorphophallus oncophyllus). As one of the fermentation products, ethanol can degrade starch and consequently increase the purity of glucomannan in porang flour. However, ethanol can also inhibit the growth of microorganisms that play a role in fermentation. This study aimed to determine the ethanol concentration and investigate the fungal diversity during the fermentation of porang tubers. Ethanol analysis was analyzed by Headspace Gas Chromatography coupled with flame ionization detection, and Starch content was analyzed by colorimetric method. Fungal metagenome was amplified at the Internal transcribed spacer (ITS) region of nuclear DNA (rDNA) and followed by sequencing using Oxford Nanopore Technology (ONT). The result showed that the ethanol concentration increased during 48 hours of fermentation, followed by decreased starch content. The highest fungal diversity index occurred at 48 hours of fermentation. Ethanol and fungal enzymatic activity can degrade the starch. During fermentation, the Candida parapsilosis population increased until 24 hours after fermentation. Cyberlindnera subsufficiens population increased at 48 hours fermentation until 72 hours fermentation. Fungal diversity and ethanol concentration had decreased at 72 hours of fermentation, so porang fermentation should be stopped at 48 hours. Candida parapsilosis could be the candidate of starter for fermentation porang due to the capability of this species to produce ethanol to degrade starch.

Potensi Umbi Porang (Amorphophallus oncophyllus Prain) Sebagai Pakan Ayam Broiler

Porang tuber (Amorphophallus oncophyllus Prain) contains glucomannan as a prebiotic source which can be used as animal feed to improve the performance of broiler chickens. The aim of the study was to determine the potential of porang, to analyze the nutritional content and its use as a feed ingredient for broiler chicken rations. The research was conducted at Rumah Mbacang Pancur Batu Village, from April-June 2022. This data was obtained from the results of proximate analysis at the Laboratory of Small Ruminant Instrument Standard Testing Workshop, Sei Putih, Galang. Data is processed manually and presented descriptively. The preparation of the ratio formulation consists of P0 (0% porang flour), P1 (5% porang flour), P2 (10% porang flour) and P3 (15% porang flour). The parameters studied: water content, crude protein (CP), crude fiber (CF), crude fat (EE) and NNFE. The results showed that the results of the proximate analysis on porang flour: moisture 12.92%, ash 8.22%, CP 4.19%, CF 4.79%, EE 0.62%, NNFE 69.26%. The water content and CP met the requirements according to SNI 7939: 2013, namely quality I. The conclusion from the results of formulation preparation was obtained a good composition of the formulation with nutritional content, starter phase: CP 20.08-20.59%, ME 2948.00-2985.08 Kcal/kg, CF 4.11-4.15%, EE 4.25-4.63%, Ca 0.78-0.79%, P 0.61-0.62% and finisher phase: CP 18.34-19.07 %, ME 3017.49-3050.65 Kcal/kg, CF 3.79-3.83%, EE 4.19-4.59%, Ca 0.56-0.68%, P 0.53-0.56%.