Results 1 to 10 of about 105 (88)

Effects of Wet Extraction Parameters on Glucomannan Purity and Calcium Oxalate Reduction in Porang (Amorphophallus oncophyllus) Tuber Flour [PDF]

The Scientific World Journal
Porang tuber is one of the commodities containing high glucomannan, which increases the body’s immunity and reduces cholesterol, blood sugar, and body weight. However, porang tubers contain calcium oxalate, which hurts the human body.
Heny Herawati, Abdullah Bin Arif, Suparlan Suparlan, Feri Kusnandar, Iceu Agustinisari, Sri Widowati, Sintha Suhirman, Misgiyarta Misgiyarta, Muchamad Bachtiar, Hernani Hernani, Atika Hamaisa, Tri Marwati, Fetriyuna Fetriyuna, Fitria Riany Eris, Novitri Hastuti   +14 more
doaj   +3 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

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

Identification of glucomannan molecules derived from Porang (Amorphophallus muelleri Blume) flour by various purification process and the optical transparency

Carbohydrate Polymer Technologies and Applications
Porang flour derived from porang tubers (Amorphophallus muelleri Blume) of the Araceae family and has contains high levels of glucomannan, ranging between 15 and 64% dry weight. Furthermore, porang flour includes oxalic acid, especially potassium oxalate
Diky Anggoro, Ivan Rizoputra
exaly   +3 more sources

Prediction of the shelf life of porang chips and flour using a mathematical model of water mass transfer

Discover Food
Moisture plays a critical role in the quality degradation of porang chips and flour during storage, making shelf-life prediction essential for maintaining product quality.
Nursigit Bintoro
exaly   +2 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   +1 more source

Pengaruh penambahan arang aktif dengan metode steam blanching terhadap kadar kalsium oksalat dan glukomanan tepung umbi porang (Amorphophallus oncophyllus)

Agrointek, 2023
Porang is one of the plants having high glucomannan content. Porang which glucomannan will experience problems if the porang are processed into food ingredients with the presence of oxalate compounds in the porang. This study aims to determine the effect
Malse Anggia, Ariyetti Ariyetti
doaj   +1 more source

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   +1 more source

Pembuatan tepung porang sebagai upaya peningkatan penjualan umbi porang di masa pandemi covid19

Jurnal Inovasi Hasil Pengabdian Masyarakat, 2021
Food sales during the Covid19 pandemic experienced a decline. This also includes Umbi Porang. Kembiritan Village Farmers Group, Genteng District, Banyuwangi Regency is one of the areas in Banyuwangi that produces porang tubers.
Ika Yuniwati, Dian Ridlo Pamuji, Ely Trianasari, Ninik Sri Rahayu, Yuni Ulfiyati   +4 more
doaj   +1 more source

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   +1 more source