| Issue |
E3S Web of Conf.
Volume 444, 2023
4th International Conference on Agribusiness and Rural Development (IConARD 2023)
|
|
|---|---|---|
| Article Number | 04002 | |
| Number of page(s) | 7 | |
| Section | Agricultural Technology and Smart Farming | |
| DOI | https://doi.org/10.1051/e3sconf/202344404002 | |
| Published online | 14 November 2023 | |
Extraction Quality of Porang Flour Due to Chip Flour Treatment and Ethanol Concentration
1 Research Center for Agroindustry, National Research and Innovation Agency, Soekarno Integrated Science Center, Jl. Raya Jakarta-Bogor km 46, Cibinong, Bogor, Indonesia
2 IPB University, Bogor - Indonesia
3 Research Center For Appropriate Technology, National Research and Innovation Agency, Jl. KS Tubun No 2, Cigadung, Subang, West Java, Indonesia
* Corresponding author: herawati_heny@yahoo.com / heny005@brin.go.id
Porang tuber has a high potential for glucomannan levels. Improving the quality of porang tubers can be done by extracting dry chips from porang tubers. One alternative is to combine the process of using ethanol as a reagent to produce good quality porang flour. The purpose of the research activity is to modify dried chip porang flour using several ethanol concentrations for extraction and to characterize its products. The research methodology was carried out using two types of porang flour (brown and yellow) and ethanol concentrations (50, 70, and 90%). The data analyzed with SPSS 24 software. The research resulted the different treatments resulted in significantly different yield quality, moisture content, and ash content between treatments. The highest glucomannan content 66.94% and the highest whiteness index 82.08 was found in the extraction process using dried yellow chip with 90% ethanol concentration process technology. For further research, it is necessary to conduct a stepwise extraction to study the influence of varying ethanol concentrations in order to increase the glucomannan content.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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