Results 31 to 40 of about 105 (88)

Extraction and Characterization of Glucomannan from Porang (Amorphopallus oncophyllus) with Size Variations of Porang

Agritech, 2023
Porang (Amorphophallus oncophyllus) is a tuber plant with high economic value as a raw material for making glucomannan. In this context, glucomannan possesses soluble properties, enabling the material to form a gel and contribute to thickening used in ...
Mella Nur Anissa, Sri Rahayoe, Eni Harmayani, Kamila Nikmatul Ulya   +3 more
doaj   +1 more source

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   +1 more source

Karakteristik fisik dan daya terima biskuit dengan penambahan tepung porang dan tepung jagung sebagai pangan darurat

Agrointek
In an emergency such as a natural disaster, one type of special food is needed, namely Emergency Food Products (EFP). One of these ready-to-eat foods is biscuits.
Rahma Bayunita Hapsari, Gusti Ananda Syahputri, Kania Uswama   +2 more
doaj   +1 more source

Fortification of snakehead fish flour rich in essential amino acids in instant cendol processing using the cabinet dryer method [PDF]

Brazilian Journal of Biology
Cendol is a traditional Indonesian drink that all groups like. Cendol is generally made from rice flour and has low nutritional content. Cendol also has a high water content, so its storage period is relatively short.
Rifardi, Dewita, N. I. Sari, S. W. Sidauruk, T. Hidayat   +4 more
doaj   +1 more source

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   +1 more source

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   +1 more source

The Quality Characteristics of Porang Flour Processed By Soaning, Flouring, Sifting, and Blowing Treatment

Agritech
Porang (Amorphophallus oncophyllus) is a raw material for glucomannan flour, which is widely used as a thickener in the food industry. However, the high oxalates in its flour can pose health risks when consumed in excess.
I Putu Dharma Putra Ritzada, Sri Rahayoe, Hanim Zuhrotul Amanah   +2 more
doaj   +1 more source

Physical and Chemical Characteristics of Cookies Made from Yellow Sweet Potato (Ipomoea batatas L.) and Porang Flour (Amorphophallus muelleri) [PDF]

BIO Web of Conferences
Indonesia’s reliance on imported wheat flour highlights the need to utilize local tuber crops as alternative food ingredients. Yellow sweet potato flour is a promising source due to its high β-carotene content and its ability to enhance product color ...
Baskara Katri Anandito Raden, Brisha Nuary Rizky, Rumekso Aji Sakti   +2 more
doaj   +1 more source

Effect of Porang (Amorphophallus muelleri Blume) Flour Diet on Postprandial Blood Sugar Rates and Insulin Resistance in Male Wistar Rats (Rattus norvegicus) Diabetes Mellitus

Hayati Journal of Biosciences
Medical nutrition therapy is essential in diabetes management, especially as diabetes is often linked with aging. Porang tuber flour contains glucomannan, a compound with potential glucose-lowering effects.
Nathasia, Ida Ayu Alit Widhiartini, I Made Pande Dwipayana, Nila Wahyuni, Ni Putu Tesi Maratni, Made Agus Hendrayana   +5 more
doaj   +1 more source

Anchovy Rice Nuggets and Straw Mushroom with Porang Flour Substitution to Prevent Stunting

Biology, Medicine & Natural Product Chemistry
Stunting is one of the chronic nutritional problems in toddlers that remains highly prevalent in Indonesia. Prevention efforts can be carried out through the innovation of functional foods based on nutrient-rich local ingredients.
Junendri Ardian, Anisah Anisah, Widani Darma Isasih, M. Thonthowi Jauhari   +3 more
doaj   +1 more source