Optimization Process to Increase the Quality of Lombok Porang Flour

As a primary source of glucomannan, porang ( Amorphophallus oncophyllus Prain) has a decisive role in the food and non-food industry development. However, the naturally high calcium oxalate content in the corm is one obstacle why it is not safe as a food material. This paper describes and discusses the optimizing process to reduce the level of calcium oxalate content and improve the quality of the flour of porang locally grown in Lombok. Porang samples were obtained from the center of growing area in North Lombok. Series of trials were carried out, including treatment using a salt solution, blanching, and fermentation technology. The parameters observed in this study were the calcium oxalate content, moisture content, and the color of porang flour. The results from these trials indicated that soaking in salt solution and blanching technology significantly reduced the calcium oxalate concentration in the flour. However, the oxalate levels in the flour were slightly higher than the quality standard requirement. In contrast, fermentation treatment was not effective in reducing the oxalate level. In general, all treatments significantly reduced the flour-moisture content. Further research is required in order to produce quality local porang flour that meets quality standards.