Results 31 to 40 of about 464 (119)
Formulasi Permen Jelly Jeruk Kalamansi dengan Subtitusi Glukomanan Konjak
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary), 2021 Jeruk kalamansi merupakan salah satu jenis jeruk yang memiliki kandungan vitamin C yang tinggi, dimana jeruk tersebut umumnya tidak dikonsumsi langsung karena rasanya yang sangat asam. Bahan pembentuk gel yang umum digunakan pada pembuatan permen jelly yaitu gelatin.
Alvita, Livia Rhea +2 more
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Pengaruh Jenis dan Konsentrasi Bahan Pemlastis terhadap Bioplastik Glukomanan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI, 2021 This research aims to determine the effect of plasticizer types and concentrations on the characteristics of glucomannan bioplastics, and to determine the types and concentrations of plasticizers that can produce glucomannan bioplastics with the best characteristics. This experimental design used a completely randomized design method.
I Wayan Arnata +2 more
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PERENCANAAN BISNIS INDUSTRI TEPUNG GLUKOMANAN PORANG (Amorphophallus oncophyllus)
Agroindustrial Technology Journal, 2022 Cultivation and production of porang tubers is growing but most of the results are exports while with abundant production it can be used alone to make glucomannan flour. The production of glucomannan flour in Indonesia is currently still in the development stage and most of it is still on a laboratory scale, to develop porang agriculture and ...
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Karakteristik Komposit Bioplastik dalam Variasi Rasio Maizena-Glukomanan dan Jenis Pemlastis
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI, 2021 This study aims to determine the effect of variations in the ratio of cornstarch-glucomannan and types of plasticizer on the characteristics of bioplastic composites to produce the best bioplastic composites. This study uses the two factorial randomized block design.
Bambang Admadi Harsojuwono +1 more
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Chemical Engineering Journal Storage, 2021 Bahan makanan pada umumnya sangat sensitif dan mudah mengalami penurunan kualitas. Bahan pengemas dari plastic banyak digunakan dengan pertimbangan ekonomis dan memberikan perlindungan yang baik dalam pengawetan.
Zakenia Khairunnisa Falah +4 more
doaj +1 more source
Jurnal Fisika Flux, 2022 Pembuatan biofoam sebagai pengganti styrofoam terus dikembangkan untuk mendapatkan kemasan makanan yang sehat, aman, dan murah bagi masyarakat. Penelitian ini dilakukan untuk melihat pengaruh pelapisan bioplastik glukomanan dari tepung porang yang ...
sutiarno sutiarno +5 more
doaj +1 more source
Glukomanan Source From Araceae Family in Alas Purwo National Park
Natural-B, 2011 Araceae is a family of monocotyledonous flowering plants, often rhizomatous or tuberous, which flowers are borne on a type of inflorescence called a spadix. This Family has more than 1000 species, over 70 species were found in Java and eight species were found in East Java.
Gustini Ekowatia, Rodiyati Azrianingsiha
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Jurnal Penelitian Pertanian Terapan, 2022 Produk minuman sinbiotik merupakan kombinasi dari bakteri probiotik dan prebiotic yang dipercaya memberikan efek sinergis tidak hanya menghambat pertumbuhan mikroba pathogen dan meningkatkan pertumbuhan bakteri menguntungkan, akan tetapi juga berperan sebagai pangan fungsional.
Chandra Utami Wirawati +1 more
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PENCEGAHAN PENCOKLATAN ENZIMATIK PADA PORANG KUNING (Amorphophallus oncophyllus)
Reaktor, 2017 ENZYMATIC BROWNING INHIBITION OF YELLOW PORANG (Amorphophallus oncophyllus). Glucomannan is widely used in the cosmetics, food and health industry due to its high viscosity.
Dyah Hesti Wardhani +2 more
doaj +1 more source
Jurnal Teknologi & Industri Hasil Pertanian, 2022 Wet noodles are a type of noodles that have undergone a boiling process with a water content of cooked wet noodles reaching 52%. Porang flour substituted wet noodles contain glucomannan which is a strong hydrocolloid and low in calories.
Dian Hasni +2 more
doaj +1 more source