Results 31 to 40 of about 122,653 (127)
Ethanol distillation performance test of porang flour processing residue in SME scale distillator
IOP Conference Series: Earth and Environmental ScienceAbstract One of the porang processing steps involves the production of porang flour with glucomannan concentrations that meet market requirements. To increase glucomannan levels, impurities are separated. The common solvent used is ethanol.
M A Karim +4 more
openaire +2 more sources
Optimization Process to Increase the Quality of Lombok Porang Flour [PDF]
IOP Conference Series: Earth and Environmental Science, 2021 Abstract As a primary source of glucomannan, porang (Amorphophallus oncophyllus Prain) has a decisive role in the food and non-food industry development. However, the naturally high calcium oxalate content in the corm is one obstacle why it is not safe as a food material.
null Zainuri +7 more
openaire +1 more source
Agrointek, 2023 Porang is one of the plants having high glucomannan content. Porang which glucomannan will experience problems if the porang are processed into food ingredients with the presence of oxalate compounds in the porang. This study aims to determine the effect
Malse Anggia, Ariyetti Ariyetti
doaj +1 more source
Pembuatan tepung porang sebagai upaya peningkatan penjualan umbi porang di masa pandemi covid19
Jurnal Inovasi Hasil Pengabdian Masyarakat, 2021 Food sales during the Covid19 pandemic experienced a decline. This also includes Umbi Porang. Kembiritan Village Farmers Group, Genteng District, Banyuwangi Regency is one of the areas in Banyuwangi that produces porang tubers.
Ika Yuniwati +4 more
doaj +1 more source
Isothermic model of porang tuber (Amorphophallus muelleri B) flour
IOP Conference Series: Earth and Environmental Science, 2023 Abstract Porang tuber (Amorphophallus muelleri B) is a tuber from the Araceae family with a high glucomannan content (15-64% dry basis). Things that can be done to extend the shelf life of porang tuber flour are by doing the flouring process.
null Fadila, J Muhidong, I Salim
openaire +1 more source
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
doaj +1 more source
International Journal on Advanced Science, Engineering and Information Technology, 2022 Foods with a low glycemic index are a good choice for diabetics, including flakes created from mangrove fruit flour (pedada and lindur), porang as well as mocaf flour. These products contain dietary fiber and bioactive compounds and are thus suitable for low-glycemic functional foods.
- Jariyah +3 more
openaire +1 more source
IOP Conference Series: Earth and Environmental Science, 2023 Abstract In this study, the functional characteristics of composite flour from fermented cassava flour (FCF) and soy protein concentrate (SPC) containing porang glucomannan (PGM) were examined. The composite flour was made from FCF and SPC (9:1). PGM was added at 0, 4, 8, and 12 g in 100 g of composite flour.
A A Anggraeni +3 more
openaire +1 more source
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
doaj +1 more source
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
doaj +1 more source