Results 41 to 50 of about 122,653 (127)
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
doaj +1 more source
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
The Characteristics of Low Sugar Jelly Made From Porang Flour and Agar
IOP Conference Series: Earth and Environmental Science, 2022 Abstract Jelly is a food product with a chewy and soft texture, so widely used as a dessert ingredient and a mixture in drinks. Jelly could be produced from konjac or glucomannan flour that is formulated with other additives to give the desired texture.
H Herawati, E Kamsiati
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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 +3 more
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Jurnal Penelitian Pendidikan IPA, 2023 Porang (Amorphophallus muelleri) is a tuber plant that contains a lot of glucomannan fiber. Glucomannan is a soluble fiber that can form a gel that mimics the characteristics of fat so that it has the potential to be used as a fat replacer in high-fat ...
Rindam Latief +3 more
semanticscholar +1 more source
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 +3 more
doaj +1 more source
TRENDS IN THE SCIENCES, 2023 This study aims to determine the optimum formula in restructured sliced meat production using the Box-Behnken Design of Response Surface Methodology (BBD-RSM) to obtain the best yield, hardness, and water-holding capacity (WHC).
S. Widjanarko +3 more
semanticscholar +1 more source
Biodegradable antibacterial plastics from porang fermented flour
IOP Conference Series: Earth and Environmental ScienceAbstract Plastic is a waste that is difficult to handle and decompose. Biodegradable plastic can be solution to overcome this problem. The aim of this study is to investigate the potential of naturally fermented porang flour as a bioplastic based on the degradation process in the soil and its antibacterial properties as food packaging ...
H Helmi, R Kusmiadi, E Karsiningsih
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Physicochemical and sensory evaluation of shirataki noodles prepared from porang and tapioca flours
IOP Conference Series: Earth and Environmental Science, 2023 Abstract Shirataki noodles are gluten-free noodles that gained popularity as a healthy food. To produce this product, the formulation becomes the main factors that must be considered carefully. The aim of this study was to determine the chemical, physical and organoleptic characteristics of shirataki noodles.
H N Jang, T R Kumayas, A Romulo
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IOP Conference Series: Earth and Environment, 2023 Porang is well known with its high glucomannan content. Determination of the chemical content of porang flour is commonly carried out by chemical methods in the laboratory, which are known to take a long time and expensive.
I. Budiastra, A. Noviyanti
semanticscholar +1 more source