Enhancing Indonesian Konnyaku Quality: A Process Optimization Approach

Dian Trihastuti (1) , Ivan Gunawan (2) , Ig. Jaka Mulyana (3) , Julius Mulyono (4)
(1) Industrial Engineering Department, Widya Mandala Surabaya Catholic University, Jalan Kalijudan 37, Surabaya 60114, Indonesia , Indonesia
(2) Engineer Profession Education Department, Widya Mandala Surabaya Catholic University, Jalan Kalijudan 37, Surabaya 60114, Indonesia , Indonesia
(3) Industrial Engineering Department, Widya Mandala Surabaya Catholic University, Jalan Kalijudan 37, Surabaya 60114, Indonesia , Indonesia
(4) Industrial Engineering Department, Widya Mandala Surabaya Catholic University, Jalan Kalijudan 37, Surabaya 60114, Indonesia , Indonesia

DOI:

https://doi.org/10.18535/sshj.v9i01.1452

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Issue
Vol. 9 No. 01 (2025)
Published
2025-01-03
Keywords:
    Konnyaku, porang, boiling temperature, boiling time, W/P ratio, organoleptic properties
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Abstract

Konnyaku, a traditional Japanese food made from the porang tuber (Amorphophallus konjac), is known for its unique texture and health benefits. Despite its growing popularity, limited research has optimized the processing conditions for producing high-quality konnyaku, particularly regarding its physical and organoleptic properties. This study addresses this gap by investigating the effects of boiling temperature, boiling time, and water-to-porang (W/P) ratio on the hardness and sensory attributes (taste, color, and texture) of konnyaku. A factorial experimental design was used, and data were analyzed using Multivariate Analysis of Variance (MANOVA) and Analysis of Variance (ANOVA). The results showed that the optimal processing conditions for the highest sensory acceptance and hardness were a boiling temperature of 100°C, a boiling time of 30 minutes, and a W/P ratio of 1:4, yielding a hardness of 1788.26 g-force. All three factors significantly impacted the organoleptic properties, with distinct interactions observed between the parameters. This study provides critical insights for enhancing konnyaku production and contributes to the sustainable development of the porang industry by promoting efficient local processing techniques.

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Authors

Dian Trihastuti
Industrial Engineering Department, Widya Mandala Surabaya Catholic University, Jalan Kalijudan 37, Surabaya 60114, Indonesia
Ivan Gunawan
Engineer Profession Education Department, Widya Mandala Surabaya Catholic University, Jalan Kalijudan 37, Surabaya 60114, Indonesia
Ig. Jaka Mulyana
Industrial Engineering Department, Widya Mandala Surabaya Catholic University, Jalan Kalijudan 37, Surabaya 60114, Indonesia
Julius Mulyono
Industrial Engineering Department, Widya Mandala Surabaya Catholic University, Jalan Kalijudan 37, Surabaya 60114, Indonesia
[1]
“Enhancing Indonesian Konnyaku Quality: A Process Optimization Approach”, Soc. sci. humanities j., vol. 9, no. 01, pp. 6348–6358, Jan. 2025, doi: 10.18535/sshj.v9i01.1452.