Results 21 to 30 of about 122,653 (127)

Characteristics of Ice Cream with The Addition of Purple Sweet Potato and Porang Flour as A Stabilizer

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, Yurliasni, Elmy Mariana   +2 more
doaj   +2 more sources

The Effect Citric Acid Solution on Physical and Chemical Properties of Porang Flour (Amorphophallus Oncophyllus)

Jurnal Bio-Geo Material Dan Energi
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Ulyarti, Ulyarti, Sahendra, Gilang, Mursyid, M   +2 more
openaire   +3 more sources

Chemical Characteristics of Gluten-Free Noodle Made from Mocaf and Porang Flour

AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), 2023
The development of gluten-free noodles has become an option for those with gluten intolerance or aiming to reduce their gluten intake. Mocaf (Modified Cassava Flour), rich in starch and porang flour with glucomannan content, can be used as the base ingredient for making gluten-free noodles.
Rosa Andiani, Dedin Finatsiyatull Rosida, Muhammad Alfid Kurnianto   +2 more
openaire   +2 more sources

Quality of Choco Chips Cookies with Porang Flour as a Substitute for Wheat Flour

Indonesian Journal of Applied and Industrial Sciences (ESA)
Cookies are crispy, thin, flat (flat) cookies, and usually small in size. Cookies have a distinctive aroma and taste because this pastry product uses a lot of butter, one example of cookies that are often consumed is choco chip cookies. The basic ingredient for making these cookies is wheat flour, where wheat flour contains gluten containing lectin ...
Komang Savitri Dwi Purwanti, Gede Adi Sistha Winata, Anak Agung K.P. Dalem, Hardina Hardina   +3 more
openaire   +2 more sources

The Utilization from Glucomannan of Porang Flour (Amorphophallus Muelleri Blume) as a Raw Material for Making an Edible Film

Berkala Sainstek, 2023
Porang (Amorphophallus Muelleri Blume) is a type of tuber that contains various nutrients, especially glucomannan. Besides as being a source of food, the high content of glucomannan can also be used as an alternative for making edible films, because it ...
Ismi Nurlatifah, Mutia Amyranti
doaj   +2 more sources

Amylolytic, cellulolytic and lactic acid bacteria isolated from porang (Amorphophalus oncophylus) fermented water as potential starter for fermented porang flour

IOP Conference Series: Earth and Environmental Science
Abstract Porang tubers could gain economic value through fermentation. A fermentation starter might reduce costs of production. This research aimed to isolate amylolytic, cellulolytic, lactic acid bacteria from spontaneous fermentation of porang tubers that could be further developed into starters in porang flour production.
H Helmi, R Kusmiadi, R G Mahardika, E Karsiningsih, L Nia, H Septiani   +5 more
openaire   +2 more sources

Nutritional Content of Dry Noodles Made from Mocaf Flour and Porang Flour and the Addition of Seaweed Extract

AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Dry noodles are fresh noodles that are dried until the water content reaches 8-10% by drying under sunlight or oven. This study used mocaf flour and porang flour, and the addition of seaweed. The use of mocaf flour as a substitute for wheat flour and porang flour to increase elasticity.
Desta Malda Savitri, null Dedin Finatsiyatul Rosida   +1 more
openaire   +2 more sources

Chemical properties of instant pumpkin soup with the addition of porang flour

Food Research
Pumpkin is a source of β-carotene, vitamins, flavonoids, saccharides, water-soluble vitamins, mineral salts, and phenolics which are beneficial for health. Porang flour acts as a thickener and stabilizer from glucomannan content. This study aimed to determine the effect of adding porang flour on antioxidant activity, levels of β-carotene, levels of ...
null Nurrahman, D. Yonata, D.N. Amaliah, S.F. Yashfin, M. Yusuf, A. Suyanto   +5 more
openaire   +2 more sources

Optimization of the fermentation process in the manufacture of modified porang flour using the biologically modified cassava flour starter

Food Research
One method that can be developed to improve the quality of porang flour is through a fermentation process using the biologically modified cassava flour (Bimo CF) starter, which consists of a carrier material and an active ingredient of lactic acid bacteria.
Nuzuliyanti S., R. Arham, null Dahlia, null Amrullah   +3 more
openaire   +2 more sources

Kinetics of Quality Changes in Porang (Amorphophallus oncophyllus) Flour during Storage at Various Temperatures

Agritech
Porang (Amorphophallus oncophyllus) flour is a raw material for producing glucomannan with low moisture content and hygroscopic properties. Proper storage of porang flour is an important strategy needed in production to maintain the quality.
Rossy Pratiwi Diposari, Sri Rahayoe, Devi Yuni Susanti   +2 more
doaj   +3 more sources