Results 21 to 30 of about 105 (88)

Training In Porang Meat Ball Production At Klangon Village, Saradan District, Madiun Regency

Journal of Innovation and Applied Technology, 2019
Purification method on crude porang flour, using with multistage ethanol washing technique, resulted purified  porang flour which can be used for meatballs production.
Simon Bambang Widjanarko, Sri Winarsih, Susinggih Wijana, Mimin Suryani   +3 more
doaj   +1 more source

Optimizing the Growth of Porang Plants (Amorphophalus Muelleri) using a Combination of Market Waste Compost and Growmore Fertilizer

Jurnal Pertanian, 2023
Porang (Amorphophalus Muelleri)  is a tuber plant from Araceae family that is easily live in various types and soil condition. In the food industry porang flour is used as a thickening agent, emulsion stabilizer and gel former, while in the ...
Indra Purnama, Neng Susi, Fikratul Ihsan, Franseda Franseda   +3 more
doaj   +1 more source

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   +1 more source

The Particle Size Distribution and Colour Profiles of Porang Powder with Variation Porang Flour Mass Feeds: A Preliminary Study

Jurnal Keteknikan Pertanian Tropis dan Biosistem
Porang is rich in glucomannan, making it valuable in food and non-food applications, often processed into porang flour. Size reduction of porang flour into porang powder is a crucial stage to meet the particle size standard of commercial konjac powder ...
Jatmiko Eko Witoyo, Eva Ni'maturohmah, Bangkit Puji Putra Pamungkas, Nelsy Dian Permatasari, Bambang Dwi Argo, Sudarminto Setyo Yuwono, Simon Bambang Widjanarko   +6 more
doaj   +1 more source

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   +1 more source

Pengaruh Suhu Pengeringan Pada Alat Pengering Tipe Rak Terhadap Mutu Tepung Porang (Amorphophallus muelleri Blume)

Rona Teknik Pertanian
Abstrak. Umbi porang (Amorphopallus muelleri Blume) adalah salah satu jenis umbi-umbian yang bernilai ekonomis tinggi karena mengandung glukomanan yang kaya akan manfaat dan berpotensi diolah menjadi tepung porang.
Ifmalinda Ifmalinda, Krisna Guci, Dinah Cherie   +2 more
doaj   +1 more source

Effect of Partially Replacing Wheat Flour With Modified Water Yam Flour on the Physicochemical, Chemical, Textural, and Sensory Properties of Bread

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Due to the high postharvest losses of water yam and the interest in developing baked goods with higher fiber content and better technological properties, this study evaluated the effect of partially replacing wheat flour with hydrothermally modified (HMT) water yam (Dioscorea alata) flour on the physicochemical, chemical, physical, microbiological, and
María Laura Cuello Cardoza, Katherine Paternina Sierra, Piedad Montero Castillo   +2 more
wiley   +1 more source

EDUKASI TENTANG PANGAN FUNGSIONAL BERBASIS PANGAN LOKAL: PORANG DAN JAGUNG

Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat, 2021
Indonesia kaya akan sumber bahan pangan dengan kandungan komponen bioaktif yang sangat potensial untuk dikembangkan menjadi olahan pangan fungsional yang dapat memberikan manfaat bagi kesehatan.
Nurlela Nurlela, Mia Azizah, Anak Agung Eka Suwarnata   +2 more
doaj   +1 more source

Evaluation Dangke Cheese Processing by Edible Film Coating Made from Whey Combined with Konjac Flour

Journal of Food Processing and Preservation, Volume 2024, Issue 1, 2024.
Dangke cheese (DC) is a traditional cheese from Enrekang Regency, South Sulawesi, Indonesia. The functional dangke cheese (FDC) was developed from DC with product diversification to obtain new cheese variants. FDC is hard cheese (HC) through fermentation, ripening, and coating processes.
R. Malaka, F. Maruddin, F. A. Arief, W. Hakim, Irwansyah, Kasmiati, W. S. Putranto, M. Astawan, R. W. Kadir, Muhammed Yuceer   +9 more
wiley   +1 more source

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   +1 more source