Purification and separation of glucomannan from porang tuber flour (Amorphophallus muelleri) using microwave assisted extraction as an innovative gelatine substituent.

ABSTRACT: Gelatine is frequently used as a food ingredient. However, Indonesia imports almost all of its gelatine, totaling 3990152 tons annually. Gelatine could be replaced with glucomannan compound which was found in porang tubers. However, it also contains calcium oxalate, which is harmful for the human body. In this study, calcium oxalate was first eliminated by the purification process using 10 % NaCl (w/w). Moreover, the microwave-assisted extraction method was used to extract the glucomannan compound by applying 300 W of microwave power with different extraction times (5, 10, 15, and 20 min) and different ethanol concentrations (60, 70, 80, and 96 %). Statistical analysis was used to optimize and identify significant parameters influencing the glucomannan concentration. The best conditions fo

SUBMITTER: Azhar B 

PROVIDER: S-EPMC10682115 | biostudies-literature | 2023 Nov

REPOSITORIES: biostudies-literature