Results 11 to 20 of about 122,653 (127)

Physical, chemical, and sensory characteristics of pumpkin jam with porang flour addition

Agrointek
Food processing is a way to extend the shelf life of products. In Indonesia, pumpkin and porang orange tubers are abundantly available and underutilised, but they have the potential to be developed into a local food-based product.
Nur Rahman, Wan Ezie Adila, Lukman Hakim Safian, Sukes Lindaningsih, Septi Ana Purnamasari, Risma Nurul Azizah, Agus Suyanto, Wikanastri Hersoelistyorini, Nurhidajah Nurhidajah, Yunan Kholifatuddin Sya'di, Diode Yonata   +10 more
doaj   +3 more sources

Acceptability of local food-based noodles krokot flour (Portulaca plerace l.) porang flour (Amorphophallus muelleri blume) and breadfruit flour (Artocarpus Altilis) [PDF]

E3S Web of Conferences
The use of wheat flour which continues to increase every year makes the number of imported wheat as the basic ingredient for making wheat flour continue to grow, to reduce the number of imports gluten can be made by developing local food commodities that
Widyasari R.A. Hangesti Emi, Risqullah Nur Rifqi   +1 more
doaj   +3 more sources

Physical quality of beef sausage using porang flour as a substitute for tapioca flour

IOP Conference Series: Earth and Environmental Science, 2023
Abstract The aim of this study was to evaluate the physical quality of beef sausage using porang flour as a substitute for tapioca flour. The research material used beef (lean), tapioca flour, and glucomannan flour (porang). The sausage formula was the ratio of tapioca flour to porang flour which consisted of 10:0 (P0); 8:2 (P1); 6:4 (P2)
Adi Magna Patriadi Nuhriawangsa, Winny Swastike, Bayu Setya Hertanto, Aqni Hanifa, Lilik Retna Kartikasari   +4 more
openaire   +2 more sources

Effect of NaCI solution concentration, particle size and ratio on viscosity inhibitor of porang flour

Agrointek
Porang flour has a fairly high glucomannan content, up to 65%, which can accelerate the formation or viscosity process in porang flour. The high viscosities cannot be applied to rotating flow nozzle-type hydrodynamic cavitation devices designed to form ...
Mohammad Amirul Muzakki, Erliza Noor, Anto Tri Sugiarto   +2 more
doaj   +2 more sources

Chemical and microbiological qualities of soft cheese supplemented with porang flour and Lactobacillus rhamnosus during cool storage

Jurnal Ilmu Peternakan Terapan, 2023
Cheese is one milk-based livestock product that has a chance to be a functional food by combining probiotics and prebiotics. The study aimed to develop synbiotics cheese from cow milk with the addition of porang flour as prebiotic and Lactobacillus ...
Ismiarti Ismiarti, Aria Dipa Tanjung, Rima Dwi Sari   +2 more
doaj   +2 more sources

Partial Substitution of Wheat Flour with Heat-Moisture Treated Porang Flour Affected Physicochemical and Organoleptic Characteristics of Pan Bread Prepared with Sponge-Dough Method [PDF]

BIO Web of Conferences
Pan bread using wheat flour is one of primary staple foods; however, Indonesia imports wheat in large amount. Local crops utilized as flour stocks e.g. porang (Amorphophallus muelleri B.) may reduce imported wheat dependency.
Pokatong Wilbur Donald Raymond, Tansil Adriel Ananda Putra   +1 more
doaj   +2 more sources

Make a 5 Keyword, The Application of Natural Deep Eutectic Solvents (Betaine-Glycerol) for Isolating Glucomannan from Porang Flour (Amorphophallus muelleri Blume) [PDF]

BIO Web of Conferences, 2023
Porang tuber (Amorphophallus muelleri Blume) contains a high amount of glucomannan, an indigestible dietary fiber. Glucomannan is generally isolated using ethanol. To overcome competition with food and feed in the production of bioethanol, it is proposed
Afifaha N, K, Krisanti E A, Purwanto W W, Sarifudin A   +4 more
doaj   +2 more sources

Porang Flour as an Alternative Substitute for Wheat Flour in Food Production

Global Research on Tourism Development and Advancement, 2023
Porang can be used as an alternative substitute for wheat flour in food production because it contains insoluble and insoluble fiber and has low levels of glucose and fat to anticipate the potential cardiovascular disease. This study aims to determine the effect of differences in the substitution of wheat flour with porang flour on the level of ...
Tatik Sriwulandari, Saleha Saleha, Bambang Suparmono, Hesqy Ramadhan   +3 more
openaire   +2 more sources

Production of Analog Rice From Composite Flour : Mocaf, Corn, and Porang Flour

Journal of Vocational Studies on Applied Research
Rice is a primary food that commonly consumed by people in Indonesia and even in Asia. Apart from rice, Indonesia actually has various kinds of plants that can be used as a primary foods such as corn, cassava, sweet potatoes, sago, etc., but are still rarely consumed by the public. Analog rice can be an alternative so that Indonesian people can consume
Ghiffara Amanda Florie, Heny Kusumayanti
openaire   +2 more sources

Value of pH, VFA and NH3 Rice Straw Silage Made with Additives Porang Flour (Amorphophallus muelleri) In Vitro

Jurnal Sain Peternakan Indonesia, 2023
This study aims to determine the pH, VFA and NH3 values of rice straw silage made with the addition of Porang flour additives. Research and silage analysis was conducted at the Faculty of Maritime Animal Husbandry and Fisheries, University of Nusa ...
N. C. Mafefa, A. E. Manu, T. T. Nikolaus
doaj   +2 more sources