The Effect of Dry Extraction Process Technology on Characteristics of Porang Flour

¹ Research Center for Agroindustry, National Research and Innovation Agency, Soekarno Integrated Science Center, Jl. Raya Jakarta-Bogor km 46, Cibinong, Bogor, Indonesia
² Food Industrial Technology, Padjajaran University, Jatinangor -Jawa Barat
³ IPB University, Bogor -Indonesia
⁴ 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

Abstract

Glucomannan is one of the functional components found in porang tuber. The modification of process technology is generally carried out in order to obtain optimal product characteristics according to glucomannan content from porang flour. One method that can be done to increase the glucomannan content of porang tuber is by carrying out a dry extraction process from the resulting porang chip flour. This research activity aims to modify the dry extract of porang chips and characterize the resulting product. For the dry extraction method, the extraction method was optimized from porang chips that had been dried and mashed. Several treatments were carried out, including the comparison of chip types from the ICAPRD Laboratory and Madiun farmers, flour mesh size (100 and 60 mesh), and the ratio of porang chip flour and solvent (1:2; 1:3 and 1:4). The results obtained were analyzed for yield, moisture content, glucomannan content, color, viscosity and proximate for the best product. Based on the analysis results obtained, the highest glucomannan content for flour from chips produced by the ICAPRD Laboratory with a size of 60 mesh and a solvent ratio of 1:3.