Reduksi Kadar Oksalat dalam Umbi Porang Menggunakan Variasi Konsentrasi, Suhu dan Lama Perendaman dalam Larutan NaCl dan Akuades

Porang tubers contain compounds that have been widely used in health and industry, namely glucomannan. In addition, porang also oxalate cause itching burning when consumed directly. cut with a size of 2x2 cm thickness 0.5 are soaked using solution NaCl distilled water. Immersion is to reduce levels variations concentration, temperature immersion time. Soaking either or water can levels. concentration 7% has the highest % decrease levels, which 69.83%. better ability compared The time for 45 minutes had lower than 60 minutes, 1.0809% (w/w). at 60°C obtained higher same temperature, was 55.58%.