OLIGO-GLUCOMANNAN PRODUCTION FROM PORANG (Amorphophallus oncophyllus) GLUCOMANNAN BY ENZYMATIC HYDROLYSIS USING β-MANNANASE

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 glucomannan (PGM) was made by enzymatic hydrolysis using β-mannanase. This study aimed POG under optimal conditions controlled process. The PGM flour contained 96.12% indigestible carbohydrates. optimum condition producing the highest reducing sugar follows: temperature 37°C, pH 5.5, a ratio enzyme substrate (E/S) 1:1000, and reaction time 4 h. HPLC analysis confirmed 99.45% resulting consisted oligosaccharides with degree polymerization (DP) 3. Hence, utilized this has been proven potential for production. Additionally, considered functional ingredient due potential.