Results 41 to 50 of about 105 (93)

Equilibrium Moisture Contents of Adsorption and Desorption Isotherms of Amorphophallus oncophyllus Tuber Slices

Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 2022
Amorphophallus konjac fresh tubers are often used as a raw material for making food because it has a fairly high nutritional content. Therefore, it is very important to measure the equilibrium moisture content of fresh andprocessed tuber. The present study aimed to determine the best model to represent the equilibrium moisture content for adsorption ...
Syamsinar Rahmia Ina, null Junaedi Muhidong, null Salengke, null Amran Laga   +3 more
openaire   +1 more source

Kinetics of Starch Degradation during Extrusion Cooking of Steady State Flow Konjac (Amorphophallus oncophyllus) Tuber Flour in a Single Screw Extruder

Bulletin of Chemical Reaction Engineering & Catalysis, 2020
The presence of glucomannan in Konjac (Amorphophallus oncophyllus) tuber flour has promoted its various applications, especially in the food, drink, drug delivery and cosmetics. Starch is the main impurity of Konjac tuber flour.
Andri Cahyo Kumoro, Diah Susetyo Retnowati, Ratnawati Ratnawati   +2 more
doaj   +1 more source

Antioxidative Stress Pathways of Amorphophallus oncophyllus Tuber Extract as a Gastroprotector Against Indomethacin-Induced Rat Gastric Ulcers

Scientifica
Gastric ulcers can result from oxidative stress, which generates free radicals. Amorphophallus oncophyllus (A. oncophyllus) has been reported to possess strong antioxidant activity.
Rochmah Kurnijasanti, Giftania Wardani, Mohd. Rais Mustafa, Sri Agus Sudjarwo   +3 more
doaj   +1 more source

SIFAT FISIK DAGING ANALOG BERBAHAN DASAR CAMPURAN TEPUNG PORANG (Amorphophallus oncophyllus) DAN ISOLAT PROTEIN KEDELAI

Jurnal Teknologi Pertanian Andalas, 2018
Daging analog merupakan produk yang terbuat dari isolat protein kedelai dengan memanfaatkan teknologi ekstrusi untuk menghasilkan serat menyerupai daging.
Triana Lindriati, Herlina Herlina, Jefrinka Nelza Emania   +2 more
doaj   +1 more source

PEMBUATAN DAN UJI MUTU TEPUNG UMBI PORANG (Amorphophallus Oncophyllus Prain) DI KECAMATAN NGRAYUN

MEDFARM: Jurnal Farmasi dan Kesehatan, 2020
Latar belakang: Umbi porang di Kecamatan Ngrayun berpotensi dijadikan tepung yang dapat menjadi inovasi pangan serta meningkatkan ekonomi masyarakat Ngrayun. Tujuan: Untuk mengetahui kadar kalsium oksalat dan hasil pemutihan (bleaching) tepung umbi porang serta hasil uji mutu tepung umbi porang sesuai dengan SNI 7939:2013.
Herlinasari, Depit, Aziz, Yaya Sulthon, Handayani, Tatik   +2 more
openaire   +3 more sources

The Quality Characteristics of Porang Flour Processed By Soaning, Flouring, Sifting, and Blowing Treatment

Agritech
Porang (Amorphophallus oncophyllus) is a raw material for glucomannan flour, which is widely used as a thickener in the food industry. However, the high oxalates in its flour can pose health risks when consumed in excess.
I Putu Dharma Putra Ritzada, Sri Rahayoe, Hanim Zuhrotul Amanah   +2 more
doaj   +1 more source

CAMPURAN SAGU DAN ILES-ILES SEBAGAI EKSTENDER PEREKAT UREA FORMALDEHIDA KAYU LAPIS

Jurnal Penelitian Hasil Hutan (Journal of Forest Products Research), 2017
In 1984 Indonesia required more than 64.000 ton of wheat flour for  extender  of urea formaldehyda   (UF) adhesive in plywood  industry.  It is considered more economical  when the wheat flour  can be substituted  by locally available carbohydrate  such ...
Suwardi Sumadiwangsa, Yusuf Sudo Hadi, Jhon Novarly Simanjuntak, Suwandi Kliwon   +3 more
doaj   +1 more source

PENGARUH KONSENTRASI STARTER BAKTERI Lactobacillus plantarum TERHADAP BEBERAPA KOMPONEN MUTU TEPUNG PORANG (Amorphophallus oncophyllus)

Pro Food, 2021
ABSTRACT               This study aims to determine the effect of Lactobacillus plantarum bacterial starter concentration on some quality of the porang flour. This study used experimental design one-factor Completely Randomized Design (CRD) consisted of BAL concentration (KB) of Lactobacillus plantarum with 6 treatments which is 0%, 5%, 10%,
Ade Irma Juliana, Moegiratul Amaro, Nazaruddin Nazaruddin   +2 more
openaire   +2 more sources

Ekstraksi Asam Oksalat Pada Umbi Porang (Amorphophallus Oncophyllus) dengan Metode Mechanical Separation

Jurnal Teknik ITS, 2018
Umbi Porang (Amorphophallus Oncophyllus) adalah umbi porang yang memiliki kandungan asam oksalat yang tinggi yang dapat menimbulkan iritasi dan gatal apabila dikonsumsi namun memiliki kandungan glukomannan yang sangat bermanfaat. Tujuan dari penelitian ini adalah untuk mengetahui proses ekstraksi asam oksalat pada umbi porang (Amorphophallus ...
Martha Riana Sitompul, Fidianto Suryana Suryana, Mahfud Mahfud, Donny Satria Bhuana   +3 more
openaire   +2 more sources

The Potency of Trichoderma sp. as A Biocontrol Agent against Fusarium sp. Pathogen of Porang (Amorphophallus muelleri Blume) Tuber

Journal of Tropical Life Science, 2020
Porang (Amorphophallus muelleri Blume) has high economic value in Asia. Porang tuber is high in glucomannan and thus becomes one of the exportable food commodities. Porang plants are susceptible to wilt disease caused by Fusarium sp. Trichoderma sp.
Nindi Nazula Fajarini, Rodiyati Azrianingsih, Suharjono Suharjono   +2 more
doaj