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<p>In this study, glucomannan was extracted from young porang tubers (<i>Amorphophallus muelleri</i> Blume) using an ethanol-based multilevel concentration method. The resulting glucomannan porang powder (PGM) displayed a pale-yellow hue with a purity level of 63.38%. It contained 6.44 wt% moisture and 1.09 wt% minerals, including 94 ppm of calcium oxalate, highlighting its refined quality. PGM exhibited exceptional water retention (1486 wt%) and high viscosity (14200 cPs), positioning it as a promising functional food with notable health benefits. FTIR spectra confirmed characteristic glucose and mannose groups in PGM, validating its purity. Ethanol precipitation yielded a distinct scale-like morphology, signifying high purity. XRD analysis revealed PGM’s relatively high crystallinity (20.7%), emphasizing its refined structure. Moreover, a hydrogel was successfully synthesized from PGM via physical cross-linking, forming a three-dimensional structure capable of binding and trapping water molecules. Increasing PGM concentration from 3 to 10% resulted in a hydrogel with a firmer physical structure. Microscopic examinations and texture profile analysis showed a denser surface morphology and smaller pore size, suggesting potential benefits for controlled drug release in functional food applications. This study highlights PGM as a versatile ingredient with structural integrity and functional properties suitable for diverse food and pharmaceutical applications.</p>

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Extraction and characterization of glucomannan from young porang tubers (Amorphophallus muelleri Blume) and its hydrogel formation for potential application in functional foods

  • 期刊论文

  • 发表日期：

    2025年5月15日

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  • William Xaveriano Waresindo,
  • Halida Rahmi Luthfianti,
  • Fitri Afriani,
  • Dhewa Edikresnha,
  • Dian Ahmad Hapidin,
  • Akfiny Hasdi Aimon,
  • Tri Suciati,
  • Khairurrijal Khairurrijal

摘要

In this study, glucomannan was extracted from young porang tubers (Amorphophallus muelleri Blume) using an ethanol-based multilevel concentration method. The resulting glucomannan porang powder (PGM) displayed a pale-yellow hue with a purity level of 63.38%. It contained 6.44 wt% moisture and 1.09 wt% minerals, including 94 ppm of calcium oxalate, highlighting its refined quality. PGM exhibited exceptional water retention (1486 wt%) and high viscosity (14200 cPs), positioning it as a promising functional food with notable health benefits. FTIR spectra confirmed characteristic glucose and mannose groups in PGM, validating its purity. Ethanol precipitation yielded a distinct scale-like morphology, signifying high purity. XRD analysis revealed PGM’s relatively high crystallinity (20.7%), emphasizing its refined structure. Moreover, a hydrogel was successfully synthesized from PGM via physical cross-linking, forming a three-dimensional structure capable of binding and trapping water molecules. Increasing PGM concentration from 3 to 10% resulted in a hydrogel with a firmer physical structure. Microscopic examinations and texture profile analysis showed a denser surface morphology and smaller pore size, suggesting potential benefits for controlled drug release in functional food applications. This study highlights PGM as a versatile ingredient with structural integrity and functional properties suitable for diverse food and pharmaceutical applications.