Results 111 to 120 of about 122,653 (127)

Reduction of calcium oxalate content in Porang flour using ultrasound-assisted extraction

AIP Conference Proceedings
Fikaputri Rohmatul Maula, Mahfud Mahfud, Lailatul Qadariyah   +2 more
openaire   +2 more sources

Physicochemical and organoleptic analysis of pumpkin ice cream with the addition of porang flour as a stabilizer

Jurnal Agrotek Ummat
Porang belongs to the Araceae family, which is a type of tuber plant classified under the genus Amorphophallus. Porang contains a high level of glucomannan, ranging from 5–60%.
S. Rohani, Moegiratul Amaro, T. Rahayu
semanticscholar   +1 more source

Optimization of Glucomanan Extraction from Porang Flour with ATPS (Aqueous Two-Phase System) Using Factorial Design

FLUIDA
Porang tubers are one of the foodstuffs rich in glucomannan content. Glucomannan is widely used in various industrial fields, one of which is pharmaceuticals.
Budi, Haryadi, Vani Mutiara, Tasya Alya'
semanticscholar   +1 more source

Assessment of Stabilizer Potential of Porang Flour and Maize Starch on Antioxidant Activity and Physicochemical Characteristics Ice Cream

Hasanuddin Journal of Animal Science
Ice cream is a semi-frozen food made from milk or milk products, sweeteners, stabilizers, emulsifiers, and added flavors. Many ice cream product developments have been carried out to improve the quality of ice cream.
Rista Cahya Rofita, R. Malaka, F. Maruddin   +2 more
semanticscholar   +1 more source

Characterization of Glucomannan and Ca-Oxalate from Porang Flour (Amorphophallus muelleri Blume) as Candidates for Hydrogel Materials

Applied Mechanics and Materials, 2023
Porang (Amorphophallus muelleri Blume), a plant belonging to the Araceae family, has the main content of glucomannan and calcium oxalate which is quite high.
Ivan Rizoputra, Sriati Wahyudi, Niniek Fajar Puspita, D. Darminto, Risdiana Risdiana   +4 more
semanticscholar   +1 more source

Effect of green spinach (Amaranthus viridis L.) and calcium hydroxide on the physicochemical characteristics of shirataki noodles prepared from porang flour

Food Research
Shirataki noodles are a traditional Japanese food, and they are commonly made from konjac flour. But in Indonesia, it can be made from porang flour. Shirataki noodle production is designed for low-calorie and diet-purpose food with high fibre content ...
M.B. Hermanto, R. Yulianingsih, A.A. Indah   +2 more
semanticscholar   +1 more source

Antibacterial Activity Of Hydrogel Plasters Of Red Betel Leaves Extract (Piper Ornatum) And Porang Flour As Gelling Agent Against Staphylococcus Aureus

Media Farmasi Indonesia
Wounds require treatment to prevent infection by covering, one of which is by using a plaster. Hydrogel plaster has flexible, transparent, and soft properties that are non-irritating, providing a soothing and cooling effect.
Husnun Hanifah, Regia Desty Rakhmayanti, Youstiana Dwi   +2 more
semanticscholar   +1 more source

The effect of natural deep eutectic solvent concentration on glucomannan purification from porang flour: Insight on the kinetics of glucomannan swelling, deacetylation, and purification mechanism.

Food Chemistry
This study examined the effect of natural deep eutectic solvent (NADES) concentration on the kinetics of glucomannan swelling and deacetylation during the purification process and the characteristics of purified porang glucomannan (PGM).
Nok Afifah, A. Sarifudin, E. Krisanti, W. Purwanto, K. Mulia   +4 more
semanticscholar   +1 more source

Characterization of Reduced Fat Mayonnaise with Variations of Oil and Porang Flour (Amorphophallus Muelleri Bl.) Concentration

Journal of Applied Science Engineering Technology and Education
Commercial mayonnaise currently available is full fat mayonnaise with high oil content (70-80%) which can be harmful to health when consumed in the long time. Reduced fat mayonnaise (RFM) as an alternative mayonnaise, which reduces the oil content causes
Nadya Fakhira, Puji Wulandari, S. Kusumasari, M. A. Syabana   +3 more
semanticscholar   +1 more source

Glucomannan Production and Calcium Oxalate Reduction in Porang Flour Fermentation by Yeast and Lactic Acid Bacteria in Minas, a Local Drink in Sinjai, South Sulawesi, Indonesia

The Philippine journal of science
650 This study investigates microbial biodiversity, with a specific focus on yeast and lactic acid bacteria (LAB), within Sinjai's local minas drinks.
A. Masniawati, Eva Johannes, Y. Yusran, Z. Zainal, A. Z. Mustopa, Baso Manguntung, Nurmuliayanti Muis, Muh. Rizaldi Trias Jaya Putra Nurdin, Arlinda Puspita Sari, Ariandi Ariandi, Asia Arifin, Dwi Ratna Sari, M. Wahid, Andi Dewi Rizka Ainulia Makerra, Fadhi Zil Ikram, M. Ilham, M. Anggara, M. Anwar, N. Syahrir, Irlan Irlan, R. Ridwan, Ilma Mutiara, Rizna Akmaliyah, Khurul Aini Indah Nurjannah   +23 more
semanticscholar   +1 more source