PENGARUH KONSENTRASI NaCHO3 DAN LAMA PEREBUSAN TERHADAP SIFAT FISIK, KANDUNGAN KALSIUM OKSALAT DAN NILAI TAMBAH TEPUNG SUWEG (Amorphophallus campanulatus)
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Abstract
Suweg tubers can be found in the Empat Lawang area, South Sumatra. The local community has not used the suweg tubers to be processed into food products because people only know them as wild plants that can cause itching. Suweg tubers also contain nutrients such as protein, carbohydrates, fats, minerals, vitamins, and a low glycemic index. The itching effect on the skin is due to calcium oxalate in the suweg tuber. Therefore, it is necessary to reduce the calcium oxalate content in suweg tuber flour. This study aims to determine the effect of boiling time and the addition of NaCHO3 with various concentrations on the water content, color, calcium oxalate content, and added value of the resulting suweg flour. This study used a completely randomized design with two factors: the concentration of NaCHO3 (6%, 8%, and 10%) and boiling time (10 minutes, 20 minutes, and 30 minutes). The results showed that the concentration of added NaCHO3 affected the calcium oxalate content of suweg flour. Boiling time affected the water content and calcium oxalate content of suweg flour. The greater the concentration of NaCHO3 added and the longer the boiling time affected the color of the suweg flour becomes medium brown. Suweg flour has an added value of Rp. 10.070,- /kg.
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References
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Safitri, E. L. D., Warkoyo, W., & Anggriani, R. (2020). Kajian Karakteristik Fisik dan Mekanik Edible Film Berbasis Pati Umbi Suweg (Amorphophallus paeoniifolius) dengan Variasi Konsentrasi Lilin Lebah. Food Technology and Halal Science Journal, 3(1), 57. https://doi.org/10.22219/fths.v3i1.13061
Sefa-Dedeh, S., & Agyir-Sackey, E. K. (2004). Chemical composition and the effect of processing on oxalate content of cocoyam Xanthosoma sagittifolium and Colocasia esculenta cormels. Food Chemistry, 85(4), 479–487. https://doi.org/10.1016/S0308-8146(02)00244-3
Septiani, D., Hendrawan, Y., & Yulianigsih, R. (2015). Uji Karakteristik Fisik , Kimia Dan Organoleptik Pembuatan Tepung Umbi Suweg (Amorphophalluscampanulatus B) Sebagai Bahan Pangan. Jurnal Bioproses Komoditas Tropis, 3(1), 1–8.
Setyawati, I. (2020). Suweg Flour ( Amorphophallus campanulatus ) Potential Reducing TNF- α Levels in Model Diabetic Rats. Mutiara Medika: Jurnal Kedokteran Dan Kesehatan, 20(2), 3–7. https://doi.org/10.18196/mm.200246
Sofyan, A., Ikhsani, A. ., Purwani, E., Hasanah, L. E. . N., & Febriyadin, F. (2022). The Effect of Suweg (Amorphophallus paeoniifolius) Flour and Incubation Temperature on Characteristics of Yogurt with The Addition of Bifidobaterium bifidum as Probiotic. Materials Today: Proceedings, S507–S512.
Wardani, R. K., & Arifiyana, D. (2021). Pengaruh Lama Perendaman dan Suhu Larutan Jeruk Nipis terhadap Kadar Kalsium Oksalat pada Umbi Porang. Journal of Research and Technology, VII, 1–8.
Wardani, R. K., & Handrianto, P. (2019). Reduksi Asam Oksalat pada Umbi Porand dengan Larutan Asam (1st ed., Issue April 1990). Graniti. www.penerbitgraniti.com
Widari, N. S., & Rasmito, A. (2018). Penurunan Kadar Kalsium Oksalat Pada Umbi Porang (Amorphopallus oncophillus) dengan Proses Pemanasan Di dalam Larutan NaCl. Jurnal Teknik Kimia, 13(1), 1–4. https://doi.org/10.33005/tekkim.v13i1.1144
Yuzammi, & Handayani, T. (2019). Analysis of Nutrient and Anti-Nutrient Compositions of “ Suweg ” ( Amorphophallus paeoniifolius ) Cultivated in Java. Journal of Plant Conservation and Botanic Gardens, 1(1), 76–83. https://publikasikr.lipi.go.id/index.php/satreps/article/view/220
Albihn, P. B. E., & Savage, G. P. (2001). The effect of cooking on the location and concentration of oxalate in three cultivars of New Zealand-grown oca (Oxalis tuberosa Mol): Oxalate of New Zealand-grown oca. Journal of the Science of Food and Agriculture, 81(10), 1027–1033. https://doi.org/10.1002/jsfa.890
Anggraeni, B. M., & Rahmawaty, S. (2022). Acceptance of Brownies Suweg ( Amorphophallus paeoniifolius ) Substituted with Mung Bean ( Vigna radiata ). Proceedings of the International Conference on Health and Well-Being (ICHWB 2021), 49, 59–64. https://doi.org/10.2991/ahsr.k.220403.008
Astuti, E. S., Masrullita, Bahri, S., & Meriatna. (2022). Jurnal Teknologi Kimia Unimal. Jurnal Teknologi Kimia Unimal, 11(1), 1–10. http://ojs.unimal.ac.id/index.php/jtk
Basu, S., Das, M., Sen, A., Choudhury, U. R., & Datta, G. (2014). Analysis of complete nutritional profile and identification of bioactive components present in Alocasia indica tuber cultivated in Howrah District of West Bengal, India. Asian Pacific Journal of Tropical Medicine, 7(S1), S527–S533. https://doi.org/10.1016/S1995-7645(14)60285-6
Day, R.A dan A.L. Underwood. (1989). Analisa Kimia Kuantitatif. Jakarta. Erlangga.
Ekawati, I., Ina, P. timur, & P, I. K. (2015). Karakterisasi Sifat Fungsional Tepung Suweg (Amorphopallus campanulatus BI) Termodifikasi dengan Metode Tergelatinisasi. Prosiding Seminar Nasional Sains Dan Teknologi, 1(1), 1034–1039. https://123dok.com/document/y96wmjjy
Hasan, V., Astuti, S., & Susilawati. (2011). Indeks Glikemik Oyek dan Tiwul dari Umbi Garut (Marantha arundinaceae L.), Suweg (Amorphallus campanullatus BI) dan Singkong (Manihot utilisima). Jurnal Teknologi Industri Dan Hasil Pertanian, 16(1), 34–50. http://jurnal.fp.unila.ac.id/index.php/JTHP/article/download/43/50
Hasbullah, U. H. A., Nurdyansyah, F., Supriyadi, B., Umiyati, R., & Ujianti, R. M. D. (2017). Sifat Fisik dan Kimia Tepung Umbi Suweg (Amorphophallus campamulatus BI) di Jawa Tengah. ةةJurmal Pangan Dan Gizi, 7(1), 59–65. https://doi.org/https://doi.org/10.26714/jpg.7.1.2017.59-65
Indriyani, I., Gusriani, I., & Mursyd, M. (2020). Pengaruh Perlakuan Pendahuluan Terhadap Sifat Kimia Tepung Umbi Suweg Yang Dihasilkan. Jurnal Ilmiah Ilmu Terapan Universitas Jambi|JIITUJ|, 4(2), 81–87. https://doi.org/10.22437/jiituj.v4i2.11597
Lianah, L., Tyas, D. A., Armanda, D. T., & Setyawati, S. M. (2018). Aplikasi Umbi Suweg (Amorphophallus campanulatus) Sebagai Alternatif Penurun Gula Darah Pada Penderita Diabetes Mellitus. Al-Hayat: Journal of Biology and Applied Biology, 1(1), 1. https://doi.org/10.21580/ah.v1i1.2666
Manik, N. E., Nurminah, M., & Ginting, S. (2020). Effects of boiling time and baking soda concentration on the physical chemistry of saga seed flour. IOP Conference Series: Earth and Environmental Science, 454(1), 1–5. https://doi.org/10.1088/1755-1315/454/1/012108
Maulina, F. D. A., Lestari, I. M., & Retnowati, D. S. (2012). Pengurangan Kadar Kalsium Oksalat Pada Umbi Talas Menggunakan NaHCO3 : Sebagai Bahan Dasar Tepung. Jurnal Teknologi Kimia Dan Industri, 1(1), 277–283. http://ejournal-s1.undip.ac.id/index.php/jtki
Purnamasari, I. W., Dwi, W., & Putri, R. (2015). Pengaruh Penambahan Tepung Labu Kuning dan Natrium Bikarbonat terhadap Karakteristik Flake Talas. Jurnal Pangan Dan Agroindustri, 3(4), 1375–1385.
Rahman, T., Sulaiman, N. F., Turmala, E., Andriansyah, R. C. E., Luthfiyanti, R., & Triyono, A. (2019). Shelflife prediction of biscuits prepared from modified suweg (Amorphophallus campanulatus B) flour using Arrhenius model. IOP Conference Series: Earth and Environmental Science, 251(1), 1–9. https://doi.org/10.1088/1755-1315/251/1/012035
Safitri, E. L. D., Warkoyo, W., & Anggriani, R. (2020). Kajian Karakteristik Fisik dan Mekanik Edible Film Berbasis Pati Umbi Suweg (Amorphophallus paeoniifolius) dengan Variasi Konsentrasi Lilin Lebah. Food Technology and Halal Science Journal, 3(1), 57. https://doi.org/10.22219/fths.v3i1.13061
Sefa-Dedeh, S., & Agyir-Sackey, E. K. (2004). Chemical composition and the effect of processing on oxalate content of cocoyam Xanthosoma sagittifolium and Colocasia esculenta cormels. Food Chemistry, 85(4), 479–487. https://doi.org/10.1016/S0308-8146(02)00244-3
Septiani, D., Hendrawan, Y., & Yulianigsih, R. (2015). Uji Karakteristik Fisik , Kimia Dan Organoleptik Pembuatan Tepung Umbi Suweg (Amorphophalluscampanulatus B) Sebagai Bahan Pangan. Jurnal Bioproses Komoditas Tropis, 3(1), 1–8.
Setyawati, I. (2020). Suweg Flour ( Amorphophallus campanulatus ) Potential Reducing TNF- α Levels in Model Diabetic Rats. Mutiara Medika: Jurnal Kedokteran Dan Kesehatan, 20(2), 3–7. https://doi.org/10.18196/mm.200246
Sofyan, A., Ikhsani, A. ., Purwani, E., Hasanah, L. E. . N., & Febriyadin, F. (2022). The Effect of Suweg (Amorphophallus paeoniifolius) Flour and Incubation Temperature on Characteristics of Yogurt with The Addition of Bifidobaterium bifidum as Probiotic. Materials Today: Proceedings, S507–S512.
Wardani, R. K., & Arifiyana, D. (2021). Pengaruh Lama Perendaman dan Suhu Larutan Jeruk Nipis terhadap Kadar Kalsium Oksalat pada Umbi Porang. Journal of Research and Technology, VII, 1–8.
Wardani, R. K., & Handrianto, P. (2019). Reduksi Asam Oksalat pada Umbi Porand dengan Larutan Asam (1st ed., Issue April 1990). Graniti. www.penerbitgraniti.com
Widari, N. S., & Rasmito, A. (2018). Penurunan Kadar Kalsium Oksalat Pada Umbi Porang (Amorphopallus oncophillus) dengan Proses Pemanasan Di dalam Larutan NaCl. Jurnal Teknik Kimia, 13(1), 1–4. https://doi.org/10.33005/tekkim.v13i1.1144
Yuzammi, & Handayani, T. (2019). Analysis of Nutrient and Anti-Nutrient Compositions of “ Suweg ” ( Amorphophallus paeoniifolius ) Cultivated in Java. Journal of Plant Conservation and Botanic Gardens, 1(1), 76–83. https://publikasikr.lipi.go.id/index.php/satreps/article/view/220