EKSTRAKSI DAN KARAKTERISASI GLUKOMANAN DARI TEPUNG BIJI SALAK (Salacca edulis Reinw.)

Faradisa Anindita, Syaiful Bahri, Jaya Hardi

Abstract


This research aims to determine the shaking time and ratio of salak seed flour : anti-solvent isopropyl alcohol to produce glucomannan extract with high yield and high quality. Glucomannan extraction process from salak seed flour is done by aquadest solvent at temperature of 95 °C with shaking speed of 700 rpm for 30, 60, 90, 120, 150, and 180 minutes. Glucomannan precipitate was gained with anti-solvent isopropyl alcohol 95% with salak seed flour : anti-solvent ratio is 1:9, 1:11, 1:13, 1:15, and 1:17 (w/v). Then research using Completely Randomized Design (CRD) at the level of 95%. The results showed the best extraction time was obtained at shaking time of 120 minutes with yield of  21.47% and the best ratio of salak seed flour : isopropyl alcohol is 1: 17 (w/v) with yield of 40.19%. Characteristics of glucomannan is a water content of 11.18%, ash content of 1.2%, and the molecular weight 2.057 x 104 g/mol.

Keywords : salak seed flour, shaking time, glucomannan.


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e-ISSN: 2477-5398


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Chemistry Department, Tadulako University

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Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

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