Analysis of The Characteristics of Porang Flour as A Coating Material After Treatment of NaCl Solution
Analysis of konjac flour after treatment of NaCl solution
Keywords:
konjac flour, coating, characteristic, viscosity, natrium chloride
Abstract
The application of coatings from natural materials is currently needed to improve the appearance and maintain quality, so that it can support the green economy, namely increasing the welfare and social equality of the farming community. One of the basic ingredients in the manufacture of coatings from the polysaccharide group is konjac flour. The main problems faced in the development of konjac flour as a coating are that the color is still brown and itchy caused to the high content of calcium oxalate. Treatment with NaCl salt is one of the efforts to improve the quality of konjac flour as a coating material. Immersing konjac in NaCl salt solution repeatedly can reduce calcium oxalate. The reason of the observe became to decide the impact of the concentration and time of immersion of konjac slices into the salt solution of NaCl on the characteristics of the resulting konjac flour. This study used a two-factor randomized design, namely the concentration of NaCl salt solution (5, 10, and 15%) and the second factor was the immersion time (15, 30, and 45 minutes). Each treatment combination was repeated three times. The concentration and time of immersion into the salt solution of NaCl affected on color L*, browning index, water content, solubility, and acidity of konjac flour. The best treatment was soaking time of 30 minutes with NaCl concentration of 15%.
References
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[23] Suriati L, Selamet K. Empowerment of PKK Wanagiri Group through the Application of Natural Preservative Aloe-coating on Strawberries. AJARCDE. 2022;6(3).
[24] Widari NS, Rasmito A. Reduction of oxalic calcium concentration in porang tubers (Amorphopallus oncophillus) by heating process in NaCl solution. J Tek Kim. 2018;13(September):1–4.
[25] Pasaribu GT, Hastuti N, Efiyanti L, Waluyo TK, Pari G. The Glucomannan Purification Tecniques Optimation of Porang (Amorphophallus muelleri Blume) Flour Amorphophallus. J Penelit Has Hutan. 2019;37(7):197–203.
[26] Devaraj RD, Reddy CK, Xu B. Health-promoting effects of konjac glucomannan and its practical applications: A critical review. Int J Biol Macromol. 2019 Apr 1;126:273–81.
[27] Nurlela, Ariesta N, Laksono DS, Santosa E, Muhandri T. Characterization of glucomannan extracted from fresh porang tubers using ethanol technical grade. Molekul. 2021;16(1):1–8.
[28] Yanuriati A, Basir D. Peningkatan Kelarutan Glukomanan Porang (Amorphophallus muelleri Blume) dengan Penggilingan Basah dan Kering. agriTECH. 2020;40(3):223.
[2] Mohd Suhaimi NI, Mat Ropi AA, Shaharuddin S. Safety and quality preservation of starfruit (Averrhoa carambola) at ambient shelf life using synergistic pectin-maltodextrin-sodium chloride edible coating. Heliyon. 2021 Feb 1;7(2):e06279.
[3] Sriram S, Singh RK, Kumar A. Oil-water separation through an ultrahydrophobic filter paper developed by sol-gel dip-coating technique. Mater Today Proc. 2019;26:2495–501.
[4] Das S, Vishakha K, Banerjee S, Mondal S, Ganguli A. Sodium alginate-based edible coating containing nanoemulsion of Citrus sinensis essential oil eradicates planktonic and sessile cells of food-borne pathogens and increased quality attributes of tomatoes. Int J Biol Macromol. 2020 Nov 1;162:1770–9.
[5] 5. Suriati L, Utama IMS, Harsojuwono BA, Gunam IBW. Effect of Additives on Surface Tension, Viscosity, Transparency and Morphology Structure of Aloe vera Gel-Based Coating. Front Sustain Food Syst. 2022;6(February):1–9.
[6] Chauhan P, Kumar A. No Title [Internet]. Carbohydrate Polymer Technologies and Applications Elsevier; Dec 25, 2020 p. 100015. Available from: https://www.sciencedirect.com/science/article/pii/S2666893920300153
[7] Ong G, Kasi R, Subramaniam R. A review on plant extracts as natural additives in coating applications. Prog Org Coatings. 2021 Feb 1;151:106091.
[8] Suriati L. Nano Coating of Aloe-Gel Incorporation Additives to Maintain the Quality of Freshly Cut Fruits. Front Sustain Food Syst. 2022;6(June):1–15.
[9] De León-Zapata MA, Ventura-Sobrevilla JM, Salinas-Jasso TA, Flores-Gallegos AC, RodrÃguez-Herrera R, Pastrana-Castro L, et al. Changes of the shelf life of candelilla wax/tarbush bioactive based-nanocoated apples at industrial level conditions. Sci Hortic (Amsterdam) [Internet]. 2018;231(December 2017):43–8. Available from: https://doi.org/10.1016/j.scienta.2017.12.005
[10] Suriati L, Utama IMS, Harsojuwono BA, Gunam IBW. Ecogel incorporated with nano-additives to increase shelf-life of fresh-cut mango. J Appl Hortic. 2020;22(3):189–95.
[11] Basaglia RR, Pizato S, Santiago NG, Maciel de Almeida MM, Pinedo RA, Cortez-Vega WR. Effect of edible chitosan and cinnamon essential oil coatings on the shelf life of minimally processed pineapple (Smooth cayenne). Food Biosci. 2021 Jun 1;41.
[12] Ghosh A, Saha I, Debnath SC, Hasanuzzaman M, Adak MK. Chitosan and putrescine modulate reactive oxygen species metabolism and physiological responses during chili fruit ripening. Plant Physiol Biochem. 2021 Jun 1;163:55–67.
[13] Sharif Hossain ABM, Uddin MM, Veettil VN, Fawzi M. Nano-cellulose based nano-coating biomaterial dataset using corn leaf biomass: An innovative biodegradable plant biomaterial. Data Br [Internet]. 2018;17:162–8. Available from: http://dx.doi.org/10.1016/j.dib.2017.12.046
[14] Suriati L, Utama IMS, Harsojuwono BA, Gunam IBW, Adnyana IM, Fudholi A. Nano-ecogel to maintain the physicochemical characteristics of fresh-cut mangosteen. AIMS Agric Food. 2021;6(4):988–99.
[15] Yanuriati A, Marseno DW, Rochmadi, Harmayani E. Characteristics of glucomannan isolated from fresh tuber of Porang (Amorphophallus muelleri Blume). Carbohydr Polym [Internet]. 2017;156:56–63. Available from: http://dx.doi.org/10.1016/j.carbpol.2016.08.080
[16] Behera SS, Ray RC. Konjac glucomannan, a promising polysaccharide of Amorphophallus konjac K. Koch in health care. Int J Biol Macromol [Internet]. 2016;92:942–56. Available from: http://dx.doi.org/10.1016/j.ijbiomac.2016.07.098
[17] Srikanth KS, Sharanagat VS, Kumar Y, Bhadra R, Singh L, Nema PK, et al. Convective drying and quality attributes of elephant foot yam (Amorphophallus paeoniifolius). LWT. 2019 Jan 1;99:8–16.
[18] Suriati L, Made Supartha Utama I, Admadi Harsojuwono B, Bagus Wayan Gunam I. Incorporating additives for stability of Aloe gel potentially as an edible coating. AIMS Agric Food. 2020;5(3):327–36.
[19] Zhou X, Bao S, Liu J, Yang Y, Zhuang Y. Production and characterization of an amphidiploid derived from interspecific hybridization between Solanum melongena L. and Solanum aculeatissimum Jacq. Sci Hortic (Amsterdam). 2018 Jan 7;230:102–6.
[20] Supapvanich S, Prathaan P, Tepsorn R. Browning inhibition in fresh-cut rose apple fruit cv. Taaptimjaan using konjac glucomannan coating incorporated with pineapple fruit extract. Postharvest Biol Technol. 2012;73:46–9.
[21] Luh Suriati, I Putu Candra, I Komang Supardika. Aloe-Gel Coating for Delaying Physicochemical Change of Fresh-Cut Mango. SEAS (Sustainable Environ Agric Sci. 2021;5(1):58–65.
[22] Zhang K, Yang W, Ge F, Xu B, Chen Y, Yin X, et al. A self-curing konjac glucomannan/CaCO3 coating for corrosion protection of AA5052 aluminum alloy in NaCl solution. Int J Biol Macromol [Internet]. 2020;151:691–701. Available from: https://doi.org/10.1016/j.ijbiomac.2020.02.223
[23] Suriati L, Selamet K. Empowerment of PKK Wanagiri Group through the Application of Natural Preservative Aloe-coating on Strawberries. AJARCDE. 2022;6(3).
[24] Widari NS, Rasmito A. Reduction of oxalic calcium concentration in porang tubers (Amorphopallus oncophillus) by heating process in NaCl solution. J Tek Kim. 2018;13(September):1–4.
[25] Pasaribu GT, Hastuti N, Efiyanti L, Waluyo TK, Pari G. The Glucomannan Purification Tecniques Optimation of Porang (Amorphophallus muelleri Blume) Flour Amorphophallus. J Penelit Has Hutan. 2019;37(7):197–203.
[26] Devaraj RD, Reddy CK, Xu B. Health-promoting effects of konjac glucomannan and its practical applications: A critical review. Int J Biol Macromol. 2019 Apr 1;126:273–81.
[27] Nurlela, Ariesta N, Laksono DS, Santosa E, Muhandri T. Characterization of glucomannan extracted from fresh porang tubers using ethanol technical grade. Molekul. 2021;16(1):1–8.
[28] Yanuriati A, Basir D. Peningkatan Kelarutan Glukomanan Porang (Amorphophallus muelleri Blume) dengan Penggilingan Basah dan Kering. agriTECH. 2020;40(3):223.
Published
2023-10-26
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