Various Methods of Reducing Calcium Oxalate Levels in Tubers: a Review
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Published:
Jan 18, 2024
Keywords:
Calcium oxalate, Potential method, Reduction, Tubers
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Abstract
Tubers, as a highly promising agricultural commodity with distinctive flavors and nutritional content, pose health challenges due to the presence of calcium oxalate. Excessive consumption can lead to mechanical disturbances in the digestive and renal tubule systems. This complicates processing techniques to ensure that tubers, before being used as raw materials in the food and other industries, do not contain calcium oxalate. The research method involves a literature review, in-depth exploration of theories and concepts, and identification of variables related to the research method and context. From the literature study, it is evident that focusing on understanding fermentation parameters, such as time, temperature, pH, and the type and concentration of microorganisms, is crucial. This information is expected to provide insights into potentially effective methods for reducing calcium oxalate content in tubers, supporting the development of safer and healthier agricultural and food processing practices.
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Various Methods of Reducing Calcium Oxalate Levels in Tubers: a Review. (2024). Jurnal Biota, 10(1), 52-61. https://doi.org/10.19109/Biota.v10i1.20473
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How to Cite
Various Methods of Reducing Calcium Oxalate Levels in Tubers: a Review. (2024). Jurnal Biota, 10(1), 52-61. https://doi.org/10.19109/Biota.v10i1.20473
References
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Belur KK and PD. 2018. A novel enzymatic process to produce oxalate-depleted starch from Taro.
Conter C, Oppici E, Dindo M, Rossi L, Magnani M, Cellini B. 2019. Biochemical properties and oxalate-degrading activity of oxalate decarboxylase from bacillus subtilis at neutral pH. IUBMB Life. 71(7):917–927. doi:10.1002/iub.2027.
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De Bellis R, Piacentini MP, Meli MA, Mattioli M, Menotta M, Mari M, Valentini L, Palomba L, Desideri D, Chiarantini L. 2019. In vitro effects on calcium oxalate crystallization kinetics and crystal morphology of an aqueous extract from Ceterach officinarum: Analysis of a potential antilithiatic mechanism. PLoS One. 14(6):e0218734. doi:10.1371/journal.pone.0218734.
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Handayani T, Aziz YS, Herlinasari D. 2020. Pembuatan dan uji mutu tepung umbi porang (Amorphophallus Oncophyllus Prain) di Kecamatan Ngrayun. J MEDFARM Farm dan Kesehat. 9(1):13–21.
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Huynh NK, Nguyen DHM, Nguyen HVH. 2022. Effects of processing on oxalate contents in plant foods: A review.J Food Compos Anal. 112:104685. doi:10.1016/j.jfca.2022.104685.
Indrastuti E, Susana, Iskandar D, Wardana TY. 2021. Kadar oksalat dan karakteristik fisikokimia tepung umbi talas (Colocasia Esculenta) akibat fermentasi alami. Agrointek. 15(1):399–410.
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Koni TNI, Zuprizal, Rusman, Hanim C. 2017. The Effect of Fermentation on the Nutritional Content of Amorphophallus sp. as Poultry Feed. Di dalam: International Seminar on Tropical Animal Production in Food Sovereignty in Tropical Countries. hlm 313–318.
Lukitaningsih E, Rumiyati R, Puspitasari I, Christiana M. 2012. Analysis of macronutrient content, glycemic index, and calcium oxalate elimination in amorphophallus campanulatus (ROXB.). J Nat Unsyiah., siap terbit.
Mawarni RT, Widjanarko SB. 2015. Grinding By Ball Mill With Chemical Purification on Reducing Oxalate in Porang Flour. J Pangan dan Agroindustri. 3(2):571–581.
Miller AW, Dearing D. 2013. The metabolic and ecological interactions of oxalate-degrading bacteria in the mammalian gut. Pathogens. 2(4):636–652. doi:10.3390/pathogens2040636.
Mitchell XT, Kumar P, Reddy T, Wood KD, Knight J, Assimos DG, Holmes RP. 2019. Dietary oxalate and kidney stone formation. Am J Physiol Ren Physiol. 316:409–413. doi:10.1152/ajprenal.00373.2018.
Muttakin S. 2015. Reduksi kadar oksalat pada talas lokal Banten melalui perendaman dalam air garam. 1:1707–1710. doi:10.13057/psnmbi/m010732.
Purwaningsih I, Kuswiyanto. 2016. Perbandingan Perendaman Asam Sitrat dan Jeruk nipis Terhadap Penurunan Kadar Kalsium Oksalat pada Talas. J Vokasi Kesehat. II I:89–93.
Ridhoha SM, Suryadarma P. 2022. Pengaruh pH Awal dan Waktu Kultivasi Bakteri Kimchi terhadap Penurunan Oksalat Tepung Porang Termodifikasi. IPB University.
Riyanto R, Darma GCE, Aryani R. 2020. Preparasi dan karakterisasi tepung iles-iles (Amorphophallus muelleri Blume.) Serta analisis potensinya sebagai bahan pembuatan cangkang kapsul. Di dalam: Prosiding Farmasi. Bandung. hlm 497–502.
Rofi’ana, Suedy SWA, Parman S. 2018. Effect of Soaking of NaCl Solution on Reduction of Calcium Oxalate and Size of Amylum on Purple Yam ( Dioscorea alata L .). NICHE J Trapical Biol. 1 February:1–6.
Rozali ZF, Zulmalisa Z, Sulaiman I, Lubis YM, Noviasari S, Eriani K, Asrizal CW. 2021. Decreased calcium oxalate levels in the purple taro flour (Colocasia Esculenta) from Aceh Province, Indonesia using three immersion methods. IOP Conf Ser Earth Environ Sci. 711(1):0–5. doi:10.1088/1755-1315/711/1/012022.
Sari, R., & Suhartati, S. (2015). Tumbuhan porang: prospek budidaya sebagai salah satu sistem agroforestry. Buletin Eboni, 12(2), 97-110.
Sulaiman I, Lubis YM, Rozali ZF, Noviasari S. 2021. Penurunan Kadar Oksalat pada Talas Kimpul (Colocasia Esculenta) dan Talas Ungu (Xanthosoma Sagittifolium) dengan Metode Kombinasi Fisik dan Kimia. War Ind Has Pertan. 38(1):17. doi:10.32765/wartaihp.v38i1.6409.
Sulaiman I, Noviasari S, Lubis YM, Rozali ZF, Eriani K, Asriza CW. 2020. Analysis types and functions of microbes and duration of fermentation in the process of reducing levels of concentration oxalate levels in taro Kimpul. Syst Rev Pharm. 11(11):1450–1456. doi:10.31838/srp.2020.11.205.
Sulastri Y, Basuki E, Handayani BR, Nyoman D, Paramartha A, Anggraini MD, Fisikokimia S. 2021. Pengaruh fermentasi terhadap sifat fisikokimia tepung porang. Pros SAINTEK LPPM Univ Mataram. 3:2774–8057.
Turroni S, Vitali B, Bendazzoli C, Candela M, Gotti R, Federici F, Pirovano F, Brigidi P. 2007. Oxalate consumption by lactobacilli: Evaluation of oxalyl-CoA decarboxylase and formyl-CoA transferase activity in Lactobacillus acidophilus. J Appl Microbiol. 103(5):1600–1609. doi:10.1111/j.1365-2672.2007.03388.x.
Ulfa DAN, Nafi’ah R. 2018. Pengaruh perendaman NaCl terhadap kadar glukomanan dan kalsium oksalat tepung iles- iles (Amorphophallus variabilis). Cendekia J Pharm. 2(2):124–133. doi:10.31596/cjp.v2i2.27.
Utami R, Djaafar TF. 2014. Keberagaman umbi-umbian sebagai pangan fungsional. Pros Semin Has Penelit Tanam Aneka Kacang dan Umbi. 2014(22):950–960.
Wadamori Y, Vanhanen L, Savage GP. 2014. Effect of kimchi fermentation on oxalate levels in silver beet (Beta vulgaris var. cicla). Foods. 3(2):269–278. doi:10.3390/foods3020269.
Wardani R, Prasetyo Handrianto DIII Farmasi D, Farmasi Surabaya A. 2019. Analisis kadar kalsium oksalat pada tepung porang setelah perlakuan perendaman dalam larutan asam (Analisis dengan Metode Titrasi Permanganometri). J Res Technol. 5(2):144–153.
Wardani RK, Arifiyana D. 2020. The effect of soaking time and temperature of acetic acid solution to the decrease of calcium oxalate levels in porang tubers. Di dalam: 1st International Conference Eco-Innovation in Science, Engineering, and Technology. NST Proceedings. hlm 145–149.
Wardani RK, Handrianto P. 2019. Pengaruh Perendaman Umbi Porang Dalam Larutan Sari Buah Belimbing Wuluh Terhadap Penurunan Kadar Kalsium Oksalat. Di dalam: IPTEK Journal of Proceedings Series. hlm 1–4.
Widari NS, Rasmito A. 2018. Penurunan kadar kalsium oksalat pada umbi porang (Amorphopallus Oncophillus) dengan proses pemanasan di dalam larutan NaCl. J Tek Kim. 13(1):1–4. doi:10.33005/tekkim.v13i1.1144.
Widjanarko SB, Widyastuti E, Rozaq FI. 2015. Pengaruh lama penggilingan tepung porang (Amorphophallus muelleri Blume) dengan metode ball mill (cyclone separator) terhadap sifat fisik dan kimia tepung porang. J Pangan dan Agroindustri. 3(3):867–877.
Zainuri, Sukmawaty, Basuki E, Handayani BR, Sulastri Y, Paramartha DNA, Sayuna Y, Anggraini IMD. 2021. Optimization Process to Increase the Quality of Lombok Porang Flour. IOP Conf Ser Earth Environ Sci. 913(1):012037. doi:10.1088/1755-1315/913/1/012037
Akulenko I, Skovorodka M, Serhiichuck T, Tolstanova G. 2020. The oxalate-degrading activity of Lactobacillus spp. isolated from different sources as potential probiotic modulators for oxalate homeostasis. J Microbiol Exp. 8(3):118–123. doi:10.15406/jmen.2020.08.00295.
Belur KK and PD. 2018. A novel enzymatic process to produce oxalate-depleted starch from Taro.
Conter C, Oppici E, Dindo M, Rossi L, Magnani M, Cellini B. 2019. Biochemical properties and oxalate-degrading activity of oxalate decarboxylase from bacillus subtilis at neutral pH. IUBMB Life. 71(7):917–927. doi:10.1002/iub.2027.
Chairiyah N, Harijati N, Mastuti R. 2011. Kristal Kalsium Oksalat (CaOx) pada Porang (Amorphopallus muelleri Blume) yang Terpapar dan Tidak Terpapar Matahari. NATURAL. 8(1):130–138.
Chairiyah N, Harijati N, Mastuti R. 2013. Variation of Calcium Oxalate (CaOx) Crystals in Porang (Amorphophallus muelleri Blume). Am J Plant Sci. 04(09):1765–1773. doi:10.4236/ajps.2013.49217.
De Bellis R, Piacentini MP, Meli MA, Mattioli M, Menotta M, Mari M, Valentini L, Palomba L, Desideri D, Chiarantini L. 2019. In vitro effects on calcium oxalate crystallization kinetics and crystal morphology of an aqueous extract from Ceterach officinarum: Analysis of a potential antilithiatic mechanism. PLoS One. 14(6):e0218734. doi:10.1371/journal.pone.0218734.
Dewi, S. K., Dwiloka, B., & Setiani, B. E. (2017). Pengurangan kadar oksalat pada umbi talas dengan penambahan arang aktif pada metode pengukusan. Jurnal Aplikasi Teknologi Pangan, 6(2)
Faridah A, Widjanarko Sb, Sutrisno A, Susilo B. 2012. Optimasi Produksi Tepung Porang Dari Chip Porang Secara Mekanis Dengan Metode Permukaan Respons. J Tek Ind. 13(2):158. doi:10.22219/jtiumm.vol13.no2.158-166.
Ferdian MA, Perdana RG. 2021. Teknologi Pembuatan Tepung Porang Termodifikasi Dengan Variasi Metode Penggilingan Dan Lama Fermentasi Processing Technology of Porang Flour Modi Fied With the Variations of Milling Methods and Long Fermentation. J Agroindustri. 11(1):23–31.
Hadi F, Kurniawan F. 2020a. Pengaruh Pengupasan dan Waktu Perendaman pada Umbi Porang Terhadap Kadar Glukomanan dan Kadar Senyawa Oksalat. J Sains dan Seni ITS. 9(2):31–36.
Hadi F, Kurniawan F. 2020b. Pengaruh Pengupasan dan Waktu Perendaman pada Umbi Porang terhadap Kadar Glukomanan dan Kadar Senyawa Oksalat. J Sains dan Seni ITS. 9(2):2337–3520. doi:10.12962/j23373520.v9i2.58580.
Handayani T, Aziz YS, Herlinasari D. 2020. Pembuatan dan uji mutu tepung umbi porang (Amorphophallus Oncophyllus Prain) di Kecamatan Ngrayun. J MEDFARM Farm dan Kesehat. 9(1):13–21.
Harijati N, Chairiyah N, Kartika SD, Handayani R. 2009. Morfologi kristal kalsium oksalat pada Amorphophallus Campanulatus. Di dalam: Seminar Nasional Biologi XX dan Kongres PBI XIV UIN Maliki. Malang. hlm 517– 523.
Huynh NK, Nguyen DHM, Nguyen HVH. 2022. Effects of processing on oxalate contents in plant foods: A review.J Food Compos Anal. 112:104685. doi:10.1016/j.jfca.2022.104685.
Indrastuti E, Susana, Iskandar D, Wardana TY. 2021. Kadar oksalat dan karakteristik fisikokimia tepung umbi talas (Colocasia Esculenta) akibat fermentasi alami. Agrointek. 15(1):399–410.
Khan A, Byer K, Khan SR. 2014. Exposure of madin-darby canine kidney (MDCK) cells to oxalate and calcium oxalate crystals activates nicotinamide adenine dinucleotide phosphate (NADPH)-oxidase. Urology. 83(2):510.e1–510.e7. doi:10.1016/j.urology.2013.10.038.
Koni TNI, Zuprizal, Rusman, Hanim C. 2017. The Effect of Fermentation on the Nutritional Content of Amorphophallus sp. as Poultry Feed. Di dalam: International Seminar on Tropical Animal Production in Food Sovereignty in Tropical Countries. hlm 313–318.
Lukitaningsih E, Rumiyati R, Puspitasari I, Christiana M. 2012. Analysis of macronutrient content, glycemic index, and calcium oxalate elimination in amorphophallus campanulatus (ROXB.). J Nat Unsyiah., siap terbit.
Mawarni RT, Widjanarko SB. 2015. Grinding By Ball Mill With Chemical Purification on Reducing Oxalate in Porang Flour. J Pangan dan Agroindustri. 3(2):571–581.
Miller AW, Dearing D. 2013. The metabolic and ecological interactions of oxalate-degrading bacteria in the mammalian gut. Pathogens. 2(4):636–652. doi:10.3390/pathogens2040636.
Mitchell XT, Kumar P, Reddy T, Wood KD, Knight J, Assimos DG, Holmes RP. 2019. Dietary oxalate and kidney stone formation. Am J Physiol Ren Physiol. 316:409–413. doi:10.1152/ajprenal.00373.2018.
Muttakin S. 2015. Reduksi kadar oksalat pada talas lokal Banten melalui perendaman dalam air garam. 1:1707–1710. doi:10.13057/psnmbi/m010732.
Purwaningsih I, Kuswiyanto. 2016. Perbandingan Perendaman Asam Sitrat dan Jeruk nipis Terhadap Penurunan Kadar Kalsium Oksalat pada Talas. J Vokasi Kesehat. II I:89–93.
Ridhoha SM, Suryadarma P. 2022. Pengaruh pH Awal dan Waktu Kultivasi Bakteri Kimchi terhadap Penurunan Oksalat Tepung Porang Termodifikasi. IPB University.
Riyanto R, Darma GCE, Aryani R. 2020. Preparasi dan karakterisasi tepung iles-iles (Amorphophallus muelleri Blume.) Serta analisis potensinya sebagai bahan pembuatan cangkang kapsul. Di dalam: Prosiding Farmasi. Bandung. hlm 497–502.
Rofi’ana, Suedy SWA, Parman S. 2018. Effect of Soaking of NaCl Solution on Reduction of Calcium Oxalate and Size of Amylum on Purple Yam ( Dioscorea alata L .). NICHE J Trapical Biol. 1 February:1–6.
Rozali ZF, Zulmalisa Z, Sulaiman I, Lubis YM, Noviasari S, Eriani K, Asrizal CW. 2021. Decreased calcium oxalate levels in the purple taro flour (Colocasia Esculenta) from Aceh Province, Indonesia using three immersion methods. IOP Conf Ser Earth Environ Sci. 711(1):0–5. doi:10.1088/1755-1315/711/1/012022.
Sari, R., & Suhartati, S. (2015). Tumbuhan porang: prospek budidaya sebagai salah satu sistem agroforestry. Buletin Eboni, 12(2), 97-110.
Sulaiman I, Lubis YM, Rozali ZF, Noviasari S. 2021. Penurunan Kadar Oksalat pada Talas Kimpul (Colocasia Esculenta) dan Talas Ungu (Xanthosoma Sagittifolium) dengan Metode Kombinasi Fisik dan Kimia. War Ind Has Pertan. 38(1):17. doi:10.32765/wartaihp.v38i1.6409.
Sulaiman I, Noviasari S, Lubis YM, Rozali ZF, Eriani K, Asriza CW. 2020. Analysis types and functions of microbes and duration of fermentation in the process of reducing levels of concentration oxalate levels in taro Kimpul. Syst Rev Pharm. 11(11):1450–1456. doi:10.31838/srp.2020.11.205.
Sulastri Y, Basuki E, Handayani BR, Nyoman D, Paramartha A, Anggraini MD, Fisikokimia S. 2021. Pengaruh fermentasi terhadap sifat fisikokimia tepung porang. Pros SAINTEK LPPM Univ Mataram. 3:2774–8057.
Turroni S, Vitali B, Bendazzoli C, Candela M, Gotti R, Federici F, Pirovano F, Brigidi P. 2007. Oxalate consumption by lactobacilli: Evaluation of oxalyl-CoA decarboxylase and formyl-CoA transferase activity in Lactobacillus acidophilus. J Appl Microbiol. 103(5):1600–1609. doi:10.1111/j.1365-2672.2007.03388.x.
Ulfa DAN, Nafi’ah R. 2018. Pengaruh perendaman NaCl terhadap kadar glukomanan dan kalsium oksalat tepung iles- iles (Amorphophallus variabilis). Cendekia J Pharm. 2(2):124–133. doi:10.31596/cjp.v2i2.27.
Utami R, Djaafar TF. 2014. Keberagaman umbi-umbian sebagai pangan fungsional. Pros Semin Has Penelit Tanam Aneka Kacang dan Umbi. 2014(22):950–960.
Wadamori Y, Vanhanen L, Savage GP. 2014. Effect of kimchi fermentation on oxalate levels in silver beet (Beta vulgaris var. cicla). Foods. 3(2):269–278. doi:10.3390/foods3020269.
Wardani R, Prasetyo Handrianto DIII Farmasi D, Farmasi Surabaya A. 2019. Analisis kadar kalsium oksalat pada tepung porang setelah perlakuan perendaman dalam larutan asam (Analisis dengan Metode Titrasi Permanganometri). J Res Technol. 5(2):144–153.
Wardani RK, Arifiyana D. 2020. The effect of soaking time and temperature of acetic acid solution to the decrease of calcium oxalate levels in porang tubers. Di dalam: 1st International Conference Eco-Innovation in Science, Engineering, and Technology. NST Proceedings. hlm 145–149.
Wardani RK, Handrianto P. 2019. Pengaruh Perendaman Umbi Porang Dalam Larutan Sari Buah Belimbing Wuluh Terhadap Penurunan Kadar Kalsium Oksalat. Di dalam: IPTEK Journal of Proceedings Series. hlm 1–4.
Widari NS, Rasmito A. 2018. Penurunan kadar kalsium oksalat pada umbi porang (Amorphopallus Oncophillus) dengan proses pemanasan di dalam larutan NaCl. J Tek Kim. 13(1):1–4. doi:10.33005/tekkim.v13i1.1144.
Widjanarko SB, Widyastuti E, Rozaq FI. 2015. Pengaruh lama penggilingan tepung porang (Amorphophallus muelleri Blume) dengan metode ball mill (cyclone separator) terhadap sifat fisik dan kimia tepung porang. J Pangan dan Agroindustri. 3(3):867–877.
Zainuri, Sukmawaty, Basuki E, Handayani BR, Sulastri Y, Paramartha DNA, Sayuna Y, Anggraini IMD. 2021. Optimization Process to Increase the Quality of Lombok Porang Flour. IOP Conf Ser Earth Environ Sci. 913(1):012037. doi:10.1088/1755-1315/913/1/012037