Results 1 to 10 of about 122,653 (127)

The Potential of Porang (Amorphophallus muelleri Blume) Flour and Porang Flour Formulation as an Anti-Diabetes Type-2 Agent

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, Siti Nur Aisyiah Jamil, Eva Ni'maturohmah, Widya Dwi Rukmi Putri   +3 more
doaj   +3 more sources

The Effect of Dry Extraction Process Technology on Characteristics of Porang Flour [PDF]

E3S Web of Conferences, 2023
Glucomannan is one of the functional components found in porang tuber. The modification of process technology is generally carried out in order to obtain optimal product characteristics according to glucomannan content from porang flour.
Herawati Heny, Zahratunnisa Shafa, Kamsiati Elmi, Anggraini Dian, Kurniasari Indah, Kusnandar Feri, Suparlan, Agustinisari Iceu, Sunarmani, Bachtiar Muchamad, Zubaidi Thohir, Misgiyarta, Suhirman Shinta   +12 more
doaj   +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   +4 more sources

Sensory Test and Poximate Analysis Content Test of Porang Flour (Amorphophallus Muelleri) and Tempe Flour Flakes

Amerta Nutrition
Background: Porang is local food that contains glucomannan beneficial for accelerating satiety. Therefore, they are good food for diets. Objectives: To determine the chemical and sensory content of flakes formulated from porang flour and tempe flour.
Novriani Tarigan, Fifi Nurjannah Tarigan, Sherlina Sherlina, Yolanda Oktaviani Hasibuan, Meysalina Saragih   +4 more
doaj   +4 more sources

Osteoclastogenesis Inhibitor and Antioxidant Properties of Konjac Glucomannan in a Periodontitis Mice Model: An In Vivo Study. [PDF]

Int J Dent, 2023
Background. Periodontitis is an inflammatory disease caused by specific microorganisms that gradually damage the periodontal and tooth‐supporting tissues, thereby reducing a person’s quality of life. Periodontal disease is closely associated with high reactive oxygen species (ROS) levels, with a high receptor activator of nuclear factor kβ ligand ...
Dwiputri E, Lestari KD, Tan GHK, Sulijaya B, Soeroso Y, Masulili SLC, Takahashi N, Tabeta K, Tadjoedin FM.   +8 more
europepmc   +2 more sources

Extraction Quality of Porang Flour Due to Chip Flour Treatment and Ethanol Concentration [PDF]

E3S Web of Conferences, 2023
Porang tuber has a high potential for glucomannan levels. Improving the quality of porang tubers can be done by extracting dry chips from porang tubers.
Herawati Heny, Anggraeni Dian, Kurniasari Indah, Kusnandar Feri, Suparlan, Agustinisari Iceu, Sunarmani, Bachtiar Muchamad, Zubaidi Thohir, Misgiyarta, Bin Arif Abdullah, Hernani, Suhirman Shinta   +12 more
doaj   +2 more sources

Effect of Soaking Treatments in Acid and Salt Solutions on Physicochemical, Structural, Thermal and Rheological Properties of Porang (Amorphophallus muelleri Blume) Flour [PDF]

Food Technology and Biotechnology
Research background. Porang (Amorphophallus muelleri Blume) contains a high amount of starch, glucomannan and Ca-oxalate. Soaking porang tuber in acid (citric acid) and salt (sodium chloride) solutions affects the Ca-oxalate content, functional ...
Lia Ratnawati, Novita Indrianti, Nok Afifah, Riyanti Ekafitri, Enny Sholichah, Dewi Desnilasari, Woro Setiaboma, Dita Kristanti, Achmat Sarifudin   +8 more
doaj   +2 more sources

The Particle Size Distribution and Colour Profiles of Porang Powder with Variation Porang Flour Mass Feeds: A Preliminary Study

Jurnal Keteknikan Pertanian Tropis dan Biosistem
Porang is rich in glucomannan, making it valuable in food and non-food applications, often processed into porang flour. Size reduction of porang flour into porang powder is a crucial stage to meet the particle size standard of commercial konjac powder ...
Jatmiko Eko Witoyo, Eva Ni'maturohmah, Bangkit Puji Putra Pamungkas, Nelsy Dian Permatasari, Bambang Dwi Argo, Sudarminto Setyo Yuwono, Simon Bambang Widjanarko   +6 more
doaj   +2 more sources

ACUTE TOXICITY TEST OF LOW CALCIUM OXALATE PORANG (Amorphophallus mueleri BLUME) FLOUR

The Iraqi Journal of Agricultural science, 2021
A field experiment Porang (Amorphophallus mueleri Blume) has the potential to be developed as a functional food ingredient because it contains high levels of glucomannan. Research on the acute toxicity test of macerated porang flour has been carried out.
I. Donowarti, S. B. Widjanarko, Y. Yunianta, P. Pudjiastuti   +3 more
doaj   +3 more sources

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   +4 more sources