Results 11 to 20 of about 105 (88)
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
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Jurnal Ilmu dan Teknologi Hasil Ternak, 2023 Purple sweet potato and porang are local food ingredients that have potential as stabilizers because they have good hydrocolloid properties. This study was to determine the effect of the addition of porang flour and purple sweet potato with different ...
Naulia Ramadhani Lumban Tobing +2 more
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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 +4 more
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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 +2 more
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Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition, 2016 Background : It is associated with a healthy lifestyle in the prevention of cardiovascular disease risk with consumption of low-fat foods and increased consumption of dietary fiber, which can be obtained from porang flour.
Silmi Mahirdini, Diana Nur Afifah
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Jurnal Penelitian Hasil Hutan (Journal of Forest Products Research), 2016 Porang (Amorphophallus muelleri Blume) is an alternative food sources from forest. Porang grows under forest canopy and potentially developed to improve food security. Naturally harvested porang contains high oxalate and less glucomannan.
Gunawan Pasaribu +4 more
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Berkala Sainstek, 2021 Porang tuber (Amorphophallus muellerii BI.) Is a type of tuber that has a high enough glucomannan content of 67%. Glucomannan is very difficult to digest by humans directly so it takes the role of probiotics. L.
Fitri Azhari +6 more
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Jurnal Teknologi & Industri Hasil Pertanian, 2022 Wet noodles are a type of noodles that have undergone a boiling process with a water content of cooked wet noodles reaching 52%. Porang flour substituted wet noodles contain glucomannan which is a strong hydrocolloid and low in calories.
Dian Hasni +2 more
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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 +3 more
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Optimizing the Extraction of Dietary Fibers from Sorghum Bran Using Response Surface Methodology
Journal of Food Processing, Volume 2015, Issue 1, 2015., 2015 Response surface methodology was used to optimize the processing parameters of the fiber extraction from sorghum bran. The studied independent factors were ethanol/bran ratio, time, temperature, and number of treatment cycles. A three‐level four‐variable Box‐Behnken design (BBD) was used to establish the optimum conditions of extraction.
Ange-Patrice Takoudjou Miafo +5 more
wiley +1 more source