Open AccessOptimization Process to Increase the Quality of Lombok Porang Flour
Author(s) -
. Zainuri,
Sukmawaty,
Eko Basuki,
Baiq Rien Handayani,
Yeni Sulastri,
Dewa Nyoman Adi Paramartha,
Yakobus Sayuna,
Ines Marisya Dwi Anggraini
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/913/1/012037
Subject(s) - blanching , food science , oxalate , water content , moisture , fermentation , calcium oxalate , chemistry , food quality , mathematics , engineering , geotechnical engineering , organic chemistry
As a primary source of glucomannan, porang ( Amorphophallus oncophyllus Prain) has a decisive role in the food and non-food industry development. However, the naturally high calcium oxalate content in the corm is one obstacle why it is not safe as a food material. This paper describes and discusses the optimizing process to reduce the level of calcium oxalate content and improve the quality of the flour of porang locally grown in Lombok. Porang samples were obtained from the center of growing area in North Lombok. Series of trials were carried out, including treatment using a salt solution, blanching, and fermentation technology. The parameters observed in this study were the calcium oxalate content, moisture content, and the color of porang flour. The results from these trials indicated that soaking in salt solution and blanching technology significantly reduced the calcium oxalate concentration in the flour. However, the oxalate levels in the flour were slightly higher than the quality standard requirement. In contrast, fermentation treatment was not effective in reducing the oxalate level. In general, all treatments significantly reduced the flour-moisture content. Further research is required in order to produce quality local porang flour that meets quality standards.