Results 41 to 50 of about 105 (88)

Optimasi Produksi Tepung Porang dari Chip Porang Secara Mekanis dengan Metode Permukaan Respons

Jurnal Teknik Industri, 2012
Porang Tuber (Amorphophallus oncophyllus) has high Glucomanan content which is very useful in food and non food industry as well as in medical industry.
Anni Faridah, Simon Bambang Widjanarko, Aji Sutrisno, Bambang Susilo   +3 more
doaj   +1 more source

PENCEGAHAN PENCOKLATAN ENZIMATIK PADA PORANG KUNING (Amorphophallus oncophyllus)

Reaktor, 2017
ENZYMATIC BROWNING INHIBITION OF YELLOW PORANG (Amorphophallus oncophyllus). Glucomannan is widely used in the cosmetics, food and health industry due to its high viscosity.
Dyah Hesti Wardhani, Ariel Arif Atmadja, Christo Rinaldy Nugraha   +2 more
doaj   +1 more source

Sensory Test and Poximate Analysis Content Test of Porang Flour (Amorphophallus Muelleri) and Tempe Flour Flakes

Amerta Nutrition
Background: Porang is local food that contains glucomannan beneficial for accelerating satiety. Therefore, they are good food for diets. Objectives: To determine the chemical and sensory content of flakes formulated from porang flour and tempe flour.
Novriani Tarigan, Fifi Nurjannah Tarigan, Sherlina Sherlina, Yolanda Oktaviani Hasibuan, Meysalina Saragih   +4 more
doaj   +1 more source

PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified cassava FLOUR) [Addition of Porang Flour in Noodle as Mocaf Substitution (Modified cassava Flour)]

Jurnal Teknologi dan Industri Pangan, 2014
Noodle is one of the staple foods that are widely consumed and preferred by the Asian. However, wet noodles with modified cassava flour (mocaf) substitution resulted in lower quality compared to 100% wheat noodle.
Anni Faridah* , Simon Bambang Widjanarko
doaj   +1 more source

Quality and Proximate Evaluation of Porang and Corn Snack Bars as Local Emergency Food [PDF]

BIO Web of Conferences
The increasing frequency of natural disasters and emergencies has increased the demand for emergency food products that are nutritious, durable, and easy to distribute.
Fertiasari Rini, Syahputri Gusti Ananda, Maghfirah Lativa Lisya, Hapsari Rahma Bayunita, Susanto Rudi   +4 more
doaj   +1 more source

Purification and separation of glucomannan from porang tuber flour (Amorphophallus muelleri) using microwave assisted extraction as an innovative gelatine substituent. [PDF]

Heliyon, 2023
Azhar B, Gunawan S, Febriana Setyadi ER, Majidah L, Taufany F, Atmaja L, Aparamarta HW.   +6 more
europepmc   +1 more source

Analisis pengaruh penambahan tepung okra dan tepung porang terhadap komposisi proksimat dan organoleptik foodbars

Agrointek
Food not only provides a feeling of fullness, but is also beneficial for health and disease prevention. One type of food that has health benefits is functional food, one of which is food bars.
Erwin Nofiyanto, Aldila Sagitaning Putri
doaj   +1 more source

Impact of Varying Sodium Metabisulfite Levels on the Physicochemical Properties of Porang (Amorphophallus muelleri Blume) Chips and Derived Flour [PDF]

E3S Web of Conferences
Porang ( Amorphophallus muelleri Blume) is an underutilized tuber with significant potential for food and non-food industries due to its high glucomannan content.
Herawati Heny, Suwarda Rosniyati, Dwiyono Kisroh, Larasati Ayuningtyas Dyah, Hernani Hernani, Hamaisa Atika, Lesmayati Susi, Saepudin Ade, Suhirman Sintha   +8 more
doaj   +1 more source

Innovative capsule shell formula: Glucomannan and carrageenan with natural butterfly pea flower (Clitoria Ternatea) extract colorant [PDF]

BIO Web of Conferences
Porang tuber flour contains the main compound, namely glucomannan which has the ability to expand into a gel so that it can be used as the main ingredient of capsule shells.
Muhtadi Muhtadi, Suhendi Andi, Haryoto Haryoto, Indrayudha Peni, Maulana Riza, Suranto Suranto   +5 more
doaj   +1 more source

Genus Amorphophallus: A Comprehensive Overview on Phytochemistry, Ethnomedicinal Uses, and Pharmacological Activities. [PDF]

Plants (Basel), 2023
Islam F, Labib RK, Zehravi M, Lami MS, Das R, Singh LP, Mandhadi JR, Balan P, Khan J, Khan SL, Nainu F, Nafady MH, Rab SO, Emran TB, Wilairatana P.   +14 more
europepmc   +1 more source