Results 91 to 100 of about 122,653 (127)

Characterization of Bubble Pearls from a Mixture of Tapioca and Glucomannan

International Journal on Food, Agriculture and Natural Resources
Boba is a drink originating from Taiwan that has become popular in the Indonesian beverage industry in recent years. This drink consists of a mixture of tea with fruit or milk flavors, with the addition of tapioca-based black chewy textured balls called ...
Andrew Setiawan Rusdianto, Devi Ashila Purnamasari, Herlina Herlina   +2 more
doaj   +1 more source

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, Syaiful Bahri, Abd. Rahman Razak   +2 more
doaj  

Evaluation of Porang Flour (Amorphophallus muelleri) as Natural Filler for Enhancing Urea Formaldehyde and Citric Acid Adhesives in Plywood Production

BioResources
This study explores the potential of porang flour (Amorphophallus muelleri) as a sustainable filler in urea formaldehyde (UF) and citric acid (CA) adhesives, highlighting its effect on enhancing plywood performance. The physical and mechanical properties
Imam Busyra Abdillah, Alifah Syahfitri, Muhammad Ilham Aulia, Abdus Syukur, Sarah Augustina, Sukma Surya Kusumah, Muhammad Adly Rahandi Lubis, Jajang Sutiawan, Mahdi Mubarok, Rita Kartika Sari, Naresworo Nugroho, Yusuf Sudo Hadi, Dede Hermawan   +12 more
doaj  

Pemanfaatanan Tepung Umbi Lokal Sebagai Filler Bakso Ditinjau dari Kualitas Fisiko-kimia dan Organoleptik

Jurnal Ilmiah Ilmu-Ilmu Peternakan
Background: Meat is the main ingredient in making meatballs. In addition to meat, important ingredients are fillers and binders (emulsifiers). Fillers and emulsifiers that are filled in meatballs are usually tapioca flour.
Roisu Eny Mudawaroch, Rinawidiastuti Rinawidiastuti   +1 more
doaj   +1 more source

Effect of Porang Glucomannan Flour Formulation on the Characteristics of the Edible Coating Solution and The Quality of Manalagi Apples during Storage

International Journal on Food, Agriculture and Natural Resources
Manalagi apples are an agricultural product that is easily damaged. Damage that occurs to Manalagi apples can be inhibited with an edible coating. The edible coating is a coating on the surface of fruit that can maintain quality and extend shelf life ...
Andrew Setiawan Rusdianto, Winda Amilia, Dewi Arum Puspitania   +2 more
doaj   +1 more source

Mechanisms of Action of Prebiotics and Their Effects on Gastro-Intestinal Disorders in Adults. [PDF]

Nutrients, 2020
Guarino MPL, Altomare A, Emerenziani S, Di Rosa C, Ribolsi M, Balestrieri P, Iovino P, Rocchi G, Cicala M.   +8 more
europepmc   +1 more source

Porang flour optimization as a natural tablet binder for bay leaf extract formulation

Acta Pharmaciae Indonesia : Acta Pharm Indo
Background: The Indonesian pharmaceutical industry relies heavily on imported pharmaceutical raw materials (PRMs), with 90-95% of materials sourced from abroad, leading to increased production costs. Porang tuber (Amorphophallus oncophyllus) contains glucomannan with adhesive properties, making it a potential local alternative for tablet binding agents.
Nur Adliani, Sarmoko Sarmoko, Okta Nama Putra, Salsabila Fauziah Anandar, Tantri Liris Nareswari   +4 more
openaire   +1 more source

ONE-STEP ETHANOL EXTRACTION FOR PRODUCING PURIFIED GLUCOMANNAN FLOUR FROM PORANG CHIPS (AMORPHOPHALLUS ONCOPHYLLUS)

ASEAN Engineering Journal
Porang (Amorphophallus oncophyllus) is unable to be consumed directly due to high calcium oxalate content.  Two methods commonly used to reduce calcium oxalate contents are a mechanical method by grinding and sieving and in chemical process by using sodium chloride immersion.  Most studies focused on how to increase glucomannan content in porang flour.
Siti Nurkhamidah, Ayu Cahyarani Heksa, Tri Widjaja, Hikmatun Ni'mah, Endarto Wardhono   +4 more
openaire   +1 more source

Evaluation of the effect of yellow konjac flour-κ-carrageenan mixed gels and red koji rice extracts on the properties of restructured meat using response surface methodology. [PDF]

J Food Sci Technol, 2018
Widjanarko SB, Amalia Q, Hermanto MB, Mubarok AZ.   +3 more
europepmc   +1 more source

Characteristic of Low Fat Mayonnaise Containing Porang Flour as Stabilizer

Pakistan Journal of Nutrition, 2015
Herly Evanuarini, Nurliyani ., Indratiningsih ., Pudji Hastuti   +3 more
openaire   +1 more source