Results 61 to 70 of about 5,579 (124)

Ecological studies and analysis of glucomannan content in selected amorphophallus spp. of Peninsular Malaysia / Dahlia Shahbuddin [PDF]

, 2012
A study was conducted to investigate the ecological parameters and glucomannan content of selected Amorphophallus spp. in Peninsular Malaysia. A survey and documentation of Amorphophallus spp.
Shahbuddin, Dahlia
core   +1 more source

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

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

High purity glucomannan after ultrasonic-assisted extraction and α-amylase liquefaction of porang (Amorphophallus oncophyllus) flour

Food Research
Glucomannan extracted from the porang plant (Amorphophallus oncophyllus) is encapsulated by starch impurities. The main objectives of this study were to evaluate the effect of purifying glucomannan using thermostable α-amylase, ultrasonic-assisted ...
N. Iskandar, L. B. C. Cahyono, E. Harmayani, L. D. Witasari   +3 more
semanticscholar   +1 more source

PENGARUH PENAMBAHAN TEPUNG UMBI PORANG (Amorphophallus oncophyllus) SEBAGAI PREBIOTIK PADA RANSUM BROILER TERHADAP BOBOT DAN PANJANG USUS HALUS: Effect of Addition Porang Tuber Flour (Amorphophallus oncophyllus) as Prebiotick on Broiler Feed Against Intestinal Weight and Length [PDF]

, 2022
Porang Tubers (Amorphophallus oncophillus) contain glucomannan which functions as a prebiotic that can affect the performance and condition of the broiler digestive tract which has an impact on broiler performance.
Daryatmo, Daryatmo, Mujnisa, A., Annisa, .   +2 more
core   +3 more sources

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

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  

Pengaruh Ukuran Bulbil terhadap Pertumbuhan Bibit Tanaman Porang (Amorphophallus oncophyllus Prain) [PDF]

, 2021
Marlina M, Ramadhani S, Dewi IR, Yamani AA, Amelia A, Safitri E.  2021. Effect of bulbil size on growth of porang (Amorphophallus oncophyllus Prain) nursery. In: Herlinda S et al.
Safitri, Eka, Yamani, Ahmad Aufa, Marlina, Marlina, Amelia, Anggi, Ramadhani, Salsabila, Dewi, Indah Rahma   +5 more
core  

ONE-STEP ETHANOL EXTRACTION FOR PRODUCING PURIFIED GLUCOMANNAN FLOUR FROM PORANG CHIPS (AMORPHOPHALLUS ONCOPHYLLUS)

ASEAN Engineering Journal
Porang (Amorphophallus oncophyllus) is unable to be consumed directly due to high calcium oxalate content.  Two methods commonly used to reduce calcium oxalate contents are a mechanical method by grinding and sieving and in chemical process by using ...
S. Nurkhamidah, Ayu Cahyarani Heksa, Tri Widjaja, Hikmatun Ni’mah, E. Wardhono   +4 more
semanticscholar   +1 more source

PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified cassava FLOUR) [Addition of Porang Flour in Noodle as Mocaf Substitution (Modified cassava Flour)]

Jurnal Teknologi dan Industri Pangan, 2014
Noodle is one of the staple foods that are widely consumed and preferred by the Asian. However, wet noodles with modified cassava flour (mocaf) substitution resulted in lower quality compared to 100% wheat noodle.
Anni Faridah* , Simon Bambang Widjanarko
doaj   +1 more source