Results 41 to 50 of about 2,165 (141)
PERSYARATAN LAHAN TANAMAN PORANG (Amarphopallus ancophillus) [PDF]
, 2017 Porang is a commodity crops are included in the family Araceae and the bush plants (herbs) with a single bulb in the ground. Porang grow in the forest because it requires only 50-60 percent of solar radiation. Porang can grow well in organic soil and dry
Siswanto, Bambang, Karamina, Hidayati
core +1 more source
Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.Due to the high postharvest losses of water yam and the interest in developing baked goods with higher fiber content and better technological properties, this study evaluated the effect of partially replacing wheat flour with hydrothermally modified (HMT) water yam (Dioscorea alata) flour on the physicochemical, chemical, physical, microbiological, and
María Laura Cuello Cardoza +2 more
wiley +1 more source
Kemandirian Komunitas Petani Porang dalam Pemasaran Produksi Porang [PDF]
Produksi porang di Indonesia saat ini masih terjebak dalam sarang laba-laba. Kondisi tersebut mendorong beberapa petani porang di Kabupaten Sukoharjo untuk mendirikan komunitas yang diberi nama Komunitas Sahabat Petani Porang Sukoharjo (SPPS). Penelitian
Rizki, Muhammad Ivan +2 more
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Agritepa, 2023 Porang is a tuber plant that has the potential to develop because it has export market opportunities as industrial raw material. Tegalwaru District, Karawang Regency is one of the areas that produces porang, to cultivate porang requires a large enough ...
Santi Lestari +2 more
doaj +1 more source
Evaluation Dangke Cheese Processing by Edible Film Coating Made from Whey Combined with Konjac Flour
Journal of Food Processing and Preservation, Volume 2024, Issue 1, 2024.Dangke cheese (DC) is a traditional cheese from Enrekang Regency, South Sulawesi, Indonesia. The functional dangke cheese (FDC) was developed from DC with product diversification to obtain new cheese variants. FDC is hard cheese (HC) through fermentation, ripening, and coating processes.
R. Malaka +9 more
wiley +1 more source
RANCANG BANGUN MESIN PENCUCI UMBI PORANG UNTUK MENINGKATKAN KINERJA PENGOLAHAN PORANG [PDF]
, 2018 Porang (Amorphophallus Oncophyllus) has long been known to the public, especially in the Magelang region. Porang contain very high glucomannan. Glucomannan is a water soluble fiber that is strong and low caloric hydrocolloid which is widely used food ...
Sarana, Sarana +3 more
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Adoption of Agroforestry-Porang Model for Land Utilization under Teak Stands
Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement), 2019 Banyusoco village in Gunungkidul has more than 60% of its land as state forests managed by several forest farmer groups in Hutan Kemasyarakatan scheme (HKm) majority planted Teak (Tectona grandis).
Hermudananto Hermudananto +4 more
doaj +1 more source
Bakti BudayaThe creativity of the community in processing various types of porang-based foods is needed. Porang is a local Indonesian commodity that has enormous potential to be exported and sold in the international market.
Bambang Hudayana +4 more
doaj +1 more source
Faktor Internal dan Eksternal dan Strategi Pengembangan Agribisnis Porang (Studi kasus PT. Al-Fatih Porang Indonesia) [PDF]
Porang (Amorphophallus muelleri Blume) is one type of tuber plant that is starting to be widely produced in Indonesia because it has high economic value.
Salengke, Salengke +3 more
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Hayati Journal of Biosciences, 2023 Porang (Amorphophallus muelleri Blume) is a source of glucomannan in Indonesia, and a potential agent for diabetes mellitus treatment, apart from konjac.
Simon Bambang Widjanarko +3 more
doaj +1 more source