OPTIMASI EKSTRAKSI LANGSUNG GLUKOMANAN DARI UMBI PORANG SEGAR (AMPHOPHALLUS MUELLERI BLUME) MENGGUNAKAN VARIASI KONSENTRASI ISOPROPANOL DAN TEKNIK PENGGILINGAN BERULANG

Abstrak

ABSTRACT The demand for high-quality glucomannan has continued to increase due to its expanding applications in the food, pharmaceutical, and biomaterial industries. However, most glucomannan purification studies on porang (Amorphophallus muelleri Blume) have focused on optimizing individual processing stages, while the integrated effects of mechanical treatment, solvent selection, and drying methods remain insufficiently explored. This study investigated a direct extraction approach for fresh porang tubers by combining different concentrations of isopropyl alcohol (IPA), 44% traditional distilled liquor, varying grinding frequencies, and drying using a Solar Tunnel Dryer (STD). The experiment was arranged in a 4 × 3 factorial Completely Randomized Design with three replications. Data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level, followed by Duncan’s Multiple Range Test (DMRT). The interaction between solvent type and grinding frequency significantly affected the physical and chemical properties of the resulting glucomannan flour. The highest glucomannan content (90.29%) was achieved using 90% IPA combined with five grinding cycles, accompanied by lower calcium oxalate, protein, and ash contents, as well as higher lightness values. Meanwhile, the use of 44% traditional distilled liquor produced a higher flour yield with a glucomannan content of 81.82%. These findings demonstrate that integrating mechanical grinding, solvent selection, and controlled drying provides a more effective purification strategy than optimizing a single processing factor. This integrated approach offers a promising alternative for producing high-quality glucomannan while promoting the utilization of locally available resources in the porang processing industry. ABSTRAK Kebutuhan glukomanan berkualitas tinggi terus meningkat seiring berkembangnya pemanfaatannya pada industri pangan, farmasi, dan biomaterial. Meskipun demikian, upaya pemurnian glukomanan dari umbi porang masih umumnya berfokus pada optimasi satu tahapan proses, sehingga efektivitas integrasi antara perlakuan mekanis, jenis pelarut, dan sistem pengeringan belum banyak dievaluasi. Penelitian ini mengeksplorasi strategi ekstraksi langsung dari umbi porang segar melalui kombinasi variasi konsentrasi isopropyl alcohol (IPA), arak tradisional berkadar alkohol 44%, frekuensi penggilingan mekanis, dan pengeringan menggunakan Solar Tunnel Dryer (STD). Percobaan disusun menggunakan Rancangan Acak Lengkap faktorial 4 × 3 dengan tiga ulangan, kemudian dianalisis menggunakan Analysis of Variance (ANOVA) pada taraf signifikansi 5% dan dilanjutkan dengan Duncan Multiple Range Test (DMRT). Interaksi antarperlakuan memberikan pengaruh nyata terhadap karakteristik fisik dan kimia tepung glukomanan. Perlakuan lima kali penggilingan dengan IPA 90% menghasilkan kadar glukomanan tertinggi sebesar 90,29% disertai penurunan kadar kalsium oksalat, protein, dan abu serta peningkatan tingkat kecerahan, sedangkan arak tradisional menghasilkan rendemen yang lebih tinggi dengan kadar glukomanan mencapai 81,82%. Temuan ini menunjukkan bahwa efektivitas pemurnian glukomanan lebih ditentukan oleh integrasi tahapan proses dibandingkan optimasi satu faktor secara terpisah. Pendekatan tersebut menawarkan alternatif teknologi pemurnian glukomanan yang memanfaatkan sumber daya lokal dengan potensi penerapan pada pengembangan industri pengolahan porang.