The Effect of Annealing Modification on Increasing Glucomannan Content of Porang (Amorphophallus Muelleri Blume) Flour

This study aims to determine the effect of annealing on glucomannan, protein, and water content porang (Amorphophallus Muelleri Blume) flour. The material was a tuber from farmer in Lubuk Pakam Regency second plant period. method completely randomized with temperature treatments 30 °C, 40 50 time; 3 hours, 4 5 hours—parameters observation consisting content, yield. Annealing time significantly affects It is related longer more water-soluble compounds were lost. increases amount glucomannan decreases protein level, At reaches degrees Celsius, number increases, which associated beginning gelatinization process. onset gelatinization, starch granule structure weakens, allowing it be readily crushed liberated glucomannan. indicated that decreased as increased °C. hypothesized low; therefore, complete at around However, needs further research. level by increasing due denaturation. process °C for hours gives high content. Glucomannan has strong relationship promised used production tuber.