Anggela Anggela(1), Widiastuti Setyaningsih(2), Santad Wichienchot(3), Eni Harmayani(4*)

(1) Department of Food and Agricultural Product and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada. Interdisciplinary Graduate School of Neutraceutical and Functional Food, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
(2) Department of Food and Agricultural Product and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.
(3) Interdisciplinary Graduate School of Neutraceutical and Functional Food, Prince of Songkla University.
(4) Department of Food and Agricultural Product and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.
(*) Corresponding Author


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.


Porang glucomannan; oligo-glucomannan; prebiotic; β-mannanase; functional ingredient

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DOI: https://doi.org/10.22146/ifnp.57217

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