Judul: Review on Purification Method of Glucomannan from Porang Corm (Amorphophallus muelleri Blume) and Its Potential Application in Food Products
Abstrak: Umbi porang (Amarphophallus muelleri Blume syn Amarphophallus oncophyllus Prain) merupakan salah satu umbi lokal yang mempunyai nilai ekonomi tinggi karena mengandung glukomanan sehingga berpotensi untuk dikembangkan di Indonesia. Kandungan glukomanan yang tinggi (20 – 60%) dalam umbi porang membuat glukomanan dalam umbi porang dapat diekstrak dan diaplikasikan pada produk pangan, baik sebagai bahan tambahan pangan maupun pangan dengan manfaat untuk kesehatan. Telaah ini bertujuan memberikan gambaran mengenai beberapa metode purifikasi glukomanan dari umbi porang dan potensi aplikasi pada produk pangan. Metode telaah meliputi pendeskripsian topik, penelusuran pustaka, seleksi pustaka, serta analisis dan interpretasi pustaka. Hasil telaah menunjukkan metode purifikasi glukomanan dari umbi porang dapat dilakukan dengan metode mekanis, kimiawi, serta dengan bantuan enzim, asam, dan ultrasonik. Perbedaan metode dan kondisi purifikasi menghasilkan karakteristik fisikokimia glukomanan yang berbeda. Metode purifikasi tersebut menghasilkan glukomanan dengan kadar kemurnian yang memenuhi standar, yaitu 60 – 92,69%. Metode purifikasi yang menghasilkan glukomanan dengan karakteristik fisikokimia paling baik adalah metode mekanis menggunakan stamp mill, kombinasi ball mill dan maserasi etanol, ultrasound-assisted extraction, serta maserasi etanol konsentrasi bertingkat. Beberapa penelitian telah membuktikan bahwa glukomanan dari umbi porang berpotensi diaplikasikan pada produk pangan, baik sebagai bahan tambahan pangan maupun sebagai pangan dengan manfaat untuk kesehatan., Porang tuber (Amarphophallus muelleri Blume syn Amarphophallus oncophyllus Prain) is one of the local corms that has high economic value because it contains glucomannan so it has the potential to be developed in Indonesia. The content of glucomannan in porang corm is high (20 – 60%) so that it can be extracted and applied in the food products, both as a food additive and as a food with health benefit. This literature review aimed to provide an overview of several methods on purifying glucomannan from porang corms and their potential applications in food products. The method of review included topic descriptions, literature searches, literature selection, and literature analysis and interpretation. The results of review showed that the method of purifying glucomannan from porang corms could be carried out by mechanical and chemical methods, as well as method which involve the enzymes, acid, and ultrasonics. The different purification methods and conditions resulted in different physicochemical characteristics of glucomannan. The purification methods in this review produced glucomannan with a purity level that meets the standards, i.e: 60 – 92.69%. The purification method producing glucomannan with the best physicochemical characteristics was a mechanical method using a stamp mill, combination of ball mill and ethanol maceration, ultrasound-assisted extraction and multilevel ethanol maceration. Several studies had proven that glucomannan from porang corms had the potential to be applied to food products, both as a food additive and as food with health benefit.
Keyword: glukomanan, glukomanan porang, umbi porang, purifikasi, glucomannan, porang glucomannan, porang corms, purification