Glucomannan Flour from Porang Tuber with Combination Method of Microwave Assisted Extraction (MAE) and Batchwise Solvent Extraction (BSE) for Diabetic Solutions

Fatimah Fa’uzul Rosyada; Daris Rafid Hirmanda Putra; Lailiyah Majidah; Setiyo Gunawan; Hakun Wirawasista Aparamarta

doi:10.37934/sijcpe.2.1.19

Authors

Fatimah Fa’uzul Rosyada Department of Chemical Engineering, International Institute of Technology Sepuluh Nopember, Surabaya, Indonesia
Daris Rafid Hirmanda Putra Department of Chemical Engineering, International Institute of Technology Sepuluh Nopember, Surabaya, Indonesia
Lailiyah Majidah Department of Chemical Engineering, International Institute of Technology Sepuluh Nopember, Surabaya, Indonesia
Setiyo Gunawan Department of Chemical Engineering, International Institute of Technology Sepuluh Nopember, Surabaya, Indonesia
Hakun Wirawasista Aparamarta Department of Chemical Engineering, International Institute of Technology Sepuluh Nopember, Surabaya, Indonesia

DOI:

https://doi.org/10.37934/sijcpe.2.1.19

Keywords:

Batchwise solvent extraction, glucomannan flour, microwave assisted extraction, porang tuber

Abstract

In recent years, there has been a considerable increase in the number of diabetes cases. The majority of the time, foods that are advised for diabetics are low in fat, rich in protein, and complex carbs with a high fiber content. Porang tubers are a source of complex carbs and high fiber. Glucomannan is the primary component of porang tubers. Glucomannan can regulate blood sugar levels. Porang's use as a food ingredient has been limited thus far due to its high oxalate content. In this work, glucomannan composition was investigated. Pre-treatment NaCl and combination method of microwave-assisted extraction (MAE) and batchwise solvent extraction (BSE) were applied to achieve purified glucomannan in a shorter amount of time. For MAE–BSE combination, it was found glucomannan content was increased from 23,50% to 92,60%. The quality of glucomannan flour was graded using glucomannan content, moisture, ash, fat, protein, crude fiber and calcium oxalate as the parameters. The result of glucomannan flour was evaluated by the Professional Standard of the People’ Republic of China (2002), SNI 01-4270-1996 and SNI 7939:2020 standard procedures. Based on all seven parameters, the glucomannan flour resulting from the MAE-BSE purification methods fit all parameters according to the existing standard, so the sample has potential to be an alternative food ingredient in the treatment of diabetes.