Results 21 to 30 of about 464 (119)
Pengaruh Penambahan Glukomanan sebagai Pengenyal Alami terhadap Kualitas Tekwan Ikan Patin"
Advances In Social Humanities ResearchThe research aimed to study and analyze the influence of adding glucomannan as a natural thickening agent on the physical quality and consumer acceptance of catfish tekwan. The study was conducted at the Food Processing Laboratory of the Department of Culinary Education, Jakarta State University.
Muhammad Razin
openaire +2 more sources
EKSTRAKSI GLUKOMANAN DARI UMBI PORANG (Amorphophallus paeniifolius (Dennst.) Nicolson)
Kovalen: Jurnal Riset Kimia, 2017 This study aims to determine the temperature and the ratio of tuber flour porang using isopropyl alcohol precipitator in producing glucomannan extract with the highest yield. The study was designed using completely randomized design (CRD), which consists
Elis Setiawati +2 more
doaj +3 more sources
IDENTIFIKASI PORANG GLUKOMANAN HASIL OPTIMASI EKSTRAKSI MENGGUNAKAN FTIR, SEM DAN NMR
Jurnal Teknologi Pangan, 2015 The purpose of this study was to identify porang glucomannan result of optimization of extraction used FTIR, SEM, 1H-NMR and 13C-NMR to determine the microstructure, functional groups, and molecular structure of tubers porang glucomannan.
Anni Faridah JURNAL TEKNOLOGI PANGAN
doaj +2 more sources
PENGARUH KONSENTRASI GLUKOMANAN TERHADAP SIFAT FISIK SEDIAAN GEL ASAM ASKORBAT
Jurnal Farmasi Medica/Pharmacy Medical Journal (PMJ)Gel preparations usually contain gelling agents which are critical factors that can affect the physical properties of the gel. The purpose to determine the appropriate variation of glucomannan concentration in the formulation of ascorbic acid gel on the physical characteristics of the gel.
Abdullah, Surya Sumantri +4 more
openaire +3 more sources
EKSTRAKSI DAN KARAKTERISASI GLUKOMANAN DARI TEPUNG BIJI SALAK (Salacca edulis Reinw.)
Kovalen: Jurnal Riset Kimia, 2016 This research aims to determine the shaking time and ratio of salak seed flour : anti-solvent isopropyl alcohol to produce glucomannan extract with high yield and high quality.
Faradisa Anindita +2 more
doaj +3 more sources
Agritech, 2020 Despite of hydrophilic, glucomannan solubility is so slow that its solubility increase is required for easier, faster, and wider application. This research objective was to find a milling method which can enhance glucomannan solubility with high sol ...
Anny Yanuriati, Dasril Basir
doaj +4 more sources
Gel Glukomanan Porang-Xantan dan Kestabilannya Setelah Penyimpanan Dingin dan Beku
Agritech, 2017 The objectives of this research were to find the porang glucomannan-xanthan optimum ratio on composite gelation and its stability after chilled and frozen storage.
Anny Yanuriati +3 more
doaj +4 more sources
Jurnal Ilmiah Fakultas TeknikPorang tubers (Amorphophallus muellei Blume) belong to the Amorphallus genus. Porang tubers contain relatively high levels of glucomannan. Glucomannan is widely used in many industrial fields such as the food, beverage, cosmetics and medicine industries.
Mutia Amyranti +2 more
openaire +2 more sources
Jurnal Pangan dan Agroindustri, 2014 Kemurnian glukomanan adalah indikator utama dalam mengevaluasi kualitas tepung glukomanan komersial. Tujuan dari penelitian ini adalah untuk menentukan metode yang lebih akurat dan presisi antara gravimetri dan kolorimetri dalam menentukan kadar ...
Simon Bambang Widjanarko +1 more
doaj +1 more source
UJI TOKSISITAS AKUT TEPUNG GLUKOMANAN (A. muelleri Blume) TERHADAP NILAI KALIUM TIKUS WISTAR
Jurnal Pangan dan Agroindustri, 2013 Porang (A.muelleri Blume) merupakan tumbuhan dari golongan araceae yang mengandung serat larut glukomanan cukup tinggi (15–64%) basis kering. Masalah utama yang dihadapi dalam pengembangan tepung porang adalah adanya kalsium oksalat yang menyebabkan rasa
Eka Dessy Natalia +2 more
doaj +1 more source