Results 1 to 10 of about 275 (137)

Dynamic changes in the endophytic bacterial community during maturation of Amorphophallus muelleri seeds [PDF]

Frontiers in Microbiology, 2022
The seed microbiota is considered to be the starting point of the accumulation of plant microbiota, which is conducive to the preservation and germination of seeds and the establishment and development of seedlings.
Penghua Gao, Zebin Chen, Chen Zebin
exaly   +7 more sources

Functional dynamics analysis of endophytic microbial communities during Amorphophallus muelleri seed maturation [PDF]

Scientific Reports
Konjac seeds of Amorphophallus muelleri are produced through a unique form of apomixis in triploid parthenogenesis, and typically require a longer maturation period (approximately 8 months).
Jian-Wei Guo, Penghua Gao, Zebin Chen
exaly   +5 more sources

Effects of different substrates on the growth and yield of Amorphophallus muelleri [PDF]

Heliyon
Seven different substrates were prepared by mixing red soil, humus and river sand in different volume ratios and the growth and yield of Amorphophallus muelleri bulbils in different substrates was investigated. The growth of A.
Rui Xu, Xiaofeng Zheng, Chao Chen, Maobiao Li, Jinwei Li, Huiping Zhou, Yanxiong Gong, Xiangshuai Yan, Changming Wang   +8 more
doaj   +4 more sources

The effect of porang (Amorphophallus muelleri) extract on renal histopathological changes [PDF]

Journal of Advanced Pharmaceutical Technology & Research
Diabetes mellitus is a chronic condition defined by elevated blood sugar levels (hyperglycemia). This condition can lead to complications such as nephropathy, which is histologically shown with glomerulosclerosis.
Evan Ricardo, Bernadette Dian Novita, Niluh Suwasanti, Jovan Amadeo Muliyanto, I Gusti Agung Putu Diah Meliana Dewi, Ferdinand Jaya   +5 more
doaj   +4 more sources

Comparative metabolomics analysis reveals dynamic changes in carbohydrate profiles of corms during the “relay growth” of konjac (Amorphophallus muelleri) [PDF]

Frontiers in Plant Science, 2023
The type and content of carbohydrates in konjac corms are an essential factors in determining the quality of konjac; however, the pattern of carbohydrate changes and the mechanism regulating the development of mother and daughter corms in the “relay ...
Penghua Gao, Yang Shaowu, Ke Yanguo
exaly   +4 more sources

Value chain mapping of porang (Amorphophallus muelleri) in Wonogiri Regency

IOP Conference Series: Earth and Environmental Science, 2022
Abstract This study explores the value chain mapping of porang (Amorphophallus muelleri) in Wonogori Regency to describe the flow of porang products, information, and finances from upstream to downstream chains. In addition, this study also explains the role of each actor in the chains in increasing the added value of porang tubers.
S M Handayani, F Widadie, null Setyowati, M T Sundari   +3 more
exaly   +2 more sources

Effects of Seeding Material Age, Storage Time, and Tuber Tissue Zone on Glucomannan Content of Amorphophallus muelleri Blume

International Journal of Plant Biology, 2018
Among members of the genus Amorphophallus in Indonesia, Amorphophallus muelleri produces the highest amounts of glucomannan, which is a fiber carbohydrate that plays a significant role in controlling obesity and type 2 diabetes.
Nurul Chairiyah, Nunung Harijati
exaly   +3 more sources

Response of Porang (Amorphophallus muelleri) to the Application of Arbuscular Mycorrhizal Fungi

Jurnal Ilmu Pertanian Indonesia
Arbuscular mycorrhizal fungi (AMF) are fungi that create symbiotic relationships with plant roots, enhance nutrient absorption, and aid in root growth initiation.
Zuliyan Agus Nur Muchlis Majid, Novianti Adi Rohmanna, Linda Rahmawati   +2 more
doaj   +2 more sources

CULTIVATION POTENTIAL OF PORANG (AMORPHOPHALLUS MUELLERI BLUME) IN CENTRAL INDONESIA [PDF]

Russian Journal of Agricultural and Socio-Economic Sciences, 2022
The porang plant (Amophophallus muelleri Blume) is one of the mainstay commodities of plantations because it has the potential for cultivation according to regional growing requirements.
Prasetyowati R.E., Iskandar M.J., Wadi I., Anwar M.   +3 more
doaj   +1 more source

The Design and Performance of Continuous Porang (Amorphophallus muelleri Blume) Flour Mills

International Journal on Advanced Science, Engineering and Information Technology, 2019
Indonesian Porang flour (Amorphophallus muelleri Blume) is made into glucomannan flour because of its beneficial health effects. However, the challenge in producing flour is calcium oxalate which must be eliminated, because it can irritate the skin and may cause a kidney stones if the flour is consumed.
Simon Bambang Widjanarko, Agus Suryanto, Mochamad Bagus Hermanto   +2 more
exaly   +3 more sources