Karya
Judul/Title Oligo-Glucomannan Production From Porang (Amorphophallus oncophyllus) Glucomannan By Enzymatic Hydrolisis Using β-Mannanase
Penulis/Author ANGGELA (1); Dr. Widiastuti Setyaningsih, S.T.P., M.Sc. (2); Santad Wichienchot (3); Prof. Dr. Ir. Eni Harmayani, M.Sc. (4)
Tanggal/Date 2020
Kata Kunci/Keyword
Abstrak/Abstract Porang (Amorphophallus oncophyllus) is an indigenous tuber of Indonesia that rich in glucomannan. An alternative approach to produce porang oligo-glucomannan (POG) as prebiotic from porang glucomannan (PGM) was made by enzymatic hydrolysis using β-mannanase. This study aimed to produce POG under optimal conditions by controlled enzymatic hydrolysis process. The PGM flour contained 96.12% of indigestible carbohydrates. The optimum condition of enzymatic hydrolysis producing the highest reducing sugar was as follows: temperature 37 °C, pH 5.5, a ratio of enzyme to the substrate (E/S) 1:1000, and reaction time 4 h. HPLC analysis confirmed that 99.45% of the resulting POG consisted of oligosaccharides with a degree of polymerization (DP) 3. Hence, the PGM utilized in this study has been proven as a potential substrate for POG production. Additionally, the resulting POG was considered as a functional ingredient due to has prebiotic potential.
Rumpun Ilmu Ilmu Pangan
Bahasa Asli/Original Language English
Level Nasional
Status
Dokumen Karya
No Judul Tipe Dokumen Aksi
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3Oligo-Glucomannan Production From Porang (Amorphophallus oncophyllus) Glucomannan by Enzymatic Hydrolisis Using ?-Mannanase.pdfDokumen Pendukung Karya Ilmiah (Hibah, Publikasi, Penelitian, Pengabdian)