Open AccessPhysic-chemical characteristics of porang and iles-iles flour used several process production techniques
Author(s) -
Heny Herawati,
Elmi Kamsiati,
Agus Budiyanto,
S. Maruji
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/803/1/012031
Subject(s) - glucomannan , food science , chemistry , viscosity , materials science , composite material
Porang and iles-iles are plants that are widely cultivated in Indonesia. Porang and iles-iles are tubers that contain high levels of glucomannan. Several characteristics of porang and iles-iles flour can be analyzed to meet the required quality standards as well as the required physico-chemical characteristics. The purpose of this research activity is to research the effect of the types and stages of treatment on the physico-chemical characteristics of the porang and iles-iles flour produced. The research method includes: testing the implementation of several stages of the stripping treatment, soaking techniques and drying methods, analyzing the physic-chemical characteristics of the porang flour and the resulting iles-iles. Based on the analysis, the highest levels of glucomannan were obtained in the porang flour treatment method, soaking a combination of sodium bisulfite and ethanol for 2 hours with a glucomannan content of 66.89%. The best treatment (PPlSmE2O) has color characteristics with an L value of 96.21, a value of -0.81 and b of 16.71 with a viscosity of 978.85 cP. Further research is needed regarding the optimization of the increase in glucomannan content and further viscosity.