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Image of PERENDAMAN GLUKOMANAN DALAM ETANOL UNTUK MEMPERMUDAH PENGHALUSAN GLUKOMANAN PORANG (Amorphophallus muelleri Blume)
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PERENDAMAN GLUKOMANAN DALAM ETANOL UNTUK MEMPERMUDAH PENGHALUSAN GLUKOMANAN PORANG (Amorphophallus muelleri Blume)

Ginting, Ela Roswasti Angelia Syeba - Personal Name;

This study aims to determine the concentration of ethanol that can facilitate the refinement of glucomannan so that its solubility increases. This study used a non-factorial Completely Randomised Design (CRD) with 1 treatment factor, ethanol concentration consisting of 6 levels, namely native glucomannan before grinding, ground glucomannan without ethanol soaking, ground glucomannan with 2,5%, 5%, 10%, and 15% ethanol soaking. Each treatment was repeated 3 times. Data were processed using analysis of variance, treatments that had a significant effect were further tested using the Least Significant Difference (LSD) test at the 5% level. The parameters observed consisted of glucomannan morphology, degree of whiteness, yield, apparent viscosity, gel transparency, solubility index, water holding capacity, intrinsic viscosity, and molecular weight. The results showed that soaking glucomannan in ethanol at high concentrations had a significant effect on increasing apparent viscosity, water holding capacity, intrinsic viscosity, and molecular weight but had a significant effect on decreasing the morphology of granule diameter, degree of whiteness, yield, gel transparency, and solubility index. Soaking glucomannan in 2.5% ethanol produced high yields, but the degree of whiteness, apparent viscosity, WHC, intrinsic viscosity, and molecular weight were low. The resulting solubility tended to increase but showed no significant difference with native glucomannan except for milled glucomannan.


Availability
#
Central Library (References) T1554622024
T155462
Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1554622024
Publisher
Indralaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2024
Collation
vii, 39 hlm.; ilus.; tab, 29 cm.
Language
Indonesia
ISBN/ISSN
-
Classification
635.207
Content Type
Text
Media Type
unmediated
Carrier Type
other (computer)
Edition
-
Subject(s)
Prodi Teknologi Hasil Pertanian
Umbi Umbian
Specific Detail Info
-
Statement of Responsibility
SEW
Other version/related
TitleEditionLanguage
KARAKTERISTIK EDIBLE FILM BERBAHAN DASAR GLUKOMANAN PORANG DENGAN PENAMBAHAN PLASTICIZER GLISEROL-id
HIDROLISIS GLUKOMANAN PORANG (Amorphophallus muelleri Blume) DENGAN SELULASE DARI BAKTERI X-id
DEPOLIMERISASI GLUKOMANAN PORANG (AMORPHOPHALLUS MUELLERI BLUME) DENGAN SELULASEid
KARAKTERISTIK ROTI TAWAR DENGAN SUBSTITUSI TEPUNG UBI JALAR UNGU DAN GLUKOMANAN PORANGid
File Attachment
  • PERENDAMAN GLUKOMANAN DALAM ETANOL UNTUK MEMPERMUDAH PENGHALUSAN GLUKOMANAN PORANG (Amorphophallus muelleri Blume)
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