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Journal of Multidisciplinary Applied Natural Science

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Journal of Multidisciplinary Applied Natural Science

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Svezak 6 Br. 1 (2026) Articles https://doi.org/10.47352/jmans.2774-3047.324

Physical Properties and Galactomannan Content of Kolang Kaling (Arenga pinnata Merr) Fruit Flour

Suci Hardina Rahmawati Murhadi Murhadi Tanto Pratondo Utomo Erdi Suroso

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Suci Hardina Rahmawati

https://orcid.org/0000-0002-0851-6656
  • sucihardina21@gmail.com
  • Department of Agricultural Product Technology, Universitas Lampung, Bandar Lampung-35141 (Indonesia); Department of Fishery Product Technology, Universitas Nahdlatul Ulama Lampung, Lampung Timur-34192 (Indonesia)
  • ##plugins.themes.gdThemes.author.noBiography##

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Murhadi Murhadi

https://orcid.org/0000-0002-2349-1506
  • murhadiburcik@gmail.com
  • Department of Agricultural Product Technology, Universitas Lampung, Bandar Lampung-35141 (Indonesia)
  • ##plugins.themes.gdThemes.author.noBiography##

##plugins.themes.gdThemes.author.info##

Tanto Pratondo Utomo

https://orcid.org/0000-0001-8385-0454
  • utomo.tanto@gmail.com
  • Department of Agricultural Product Technology, Universitas Lampung, Bandar Lampung-35141 (Indonesia)
  • ##plugins.themes.gdThemes.author.noBiography##

##plugins.themes.gdThemes.author.info##

Erdi Suroso

https://orcid.org/0000-0003-0681-0218
  • erdi.suroso@fp.unila.ac.id
  • Department of Agricultural Product Technology, Universitas Lampung, Bandar Lampung-35141 (Indonesia)
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##plugins.themes.gdThemes.publishedIn##: studenoga 16, 2025

Sažetak

Kolang kaling is a fruit that comes from the sugar palm tree (Arenga Pinnata Merr) which grows abundantly in Indonesia. Kolang kaling is known to have several compounds that are beneficial to humans, one of which is the galactomannan compound which functions as a weight loss, controls blood sugar levels, and improves digestive health. In this study, kolang kaling flour was dissolved in sodium bisulfite (NaHSO3) solution and citric acid (C6H8O7) solution to analyze the surface structure, oil binding capacity (OHC), water binding capacity (WHC), swelling capacity (SP), polyphenol content and galactomannan levels. The results of the analysis are known that sugar palm flour has an OHC value of 130.72%, a WHC value of 599.46%, and a swelling power value of 938.45% in the reflux treatment. The results of the analysis also showed that sugar palm flour has a galactomannan content of 55.56% and has a polyphenol content that has antioxidant activity. The presence of such physical properties in sugar palm flour makes it potential to be used as a source of galactomannan to make modifications in the food sector.

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