Equilibrium-Based Multistage Ethanol Purification of Porang (Amorphophallus muelleri) Flour Characterized by Distribution Coefficients and Physicochemical Properties

Khoirunisa Nurlaila Fatmawati

doi:10.1016/j.fbp.2026.06.014

Equilibrium-Based Multistage Ethanol Purification of Porang (Amorphophallus muelleri) Flour Characterized by Distribution Coefficients and Physicochemical Properties

2026-06-16

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PRE

AI

K

Khoirunisa Nurlaila Fatmawati

S

Sri Rahayoe *

E

Eni Harmayani

N

null Suparlan

DOI：10.1016/j.fbp.2026.06.014

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• Cross-current purification shows a 3.60 coefficient, confirming selectivity • Multistage ethanol purification increases glucomannan purity (90,02%) • Highest purity is achieved using non-sulfur treatment with 70–80–90% ethanol • Calcium oxalate content decreases to 0.08%, with improved functional properties • SEM images show a homogeneous glucomannan structure with minimal impurities

Equilibrium-Based Multistage Ethanol Purification of Porang (Amorphophallus muelleri) Flour Characterized by Distribution Coefficients and Physicochemical Properties

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