Results 51 to 60 of about 122,653 (127)

The Effect Of Adding Isolate Soy Protein And Porang Flour Towards Tilapia Sausage Organoleptic

Jurnal Pendidikan Tata Boga dan Teknologi, 2023
This research was motivated by the use of fish as the main ingredient in making sausages which are still rarely found. Tilapia is one of the leading sources of animal protein in fisheries in Indonesia because of its easy cultivation.
Fauzyah Aslim, A. Faridah, Kasmita Kasmita, Rahmi Holinesti   +3 more
semanticscholar   +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

Polishing effect on the physicochemical properties of porang flour using centrifugal grinder

IOP Conference Series: Earth and Environmental Science, 2020
AbstractPorang tubers are an agricultural product from one of the endemic plants in Southeast and East Asia, which found in the Indonesian forest and is a vital source of glucomannan. The simple processing of porang tubers is made into chips, ground using mechanical milling followed by air fractionation.
J E Witoyo, E Ni’maturohmah, B D Argo, S S Yuwono, S B Widjanarko   +4 more
openaire   +1 more source

PEMANFAATAN TEPUNG PORANG (Amorphophallusoncophyllus) SEBAGAI PENSTABIL EMULSI M/A DAN BAHAN PENYALUT PADA MIKROKAPSUL MINYAK IKAN

Jurnal Teknologi Industri Pertanian, 2017
This research was aimed to investigate the ability of porang (Amorphophallus oncophyllus) flour to stabilizeoil-in-water (O/W) emulsion and further more can be used as encapsulating matrix for fish oil microencapsules.
Sri Haryani Anwar, Berlianta Maria Br. Ginting, Yuliani Aisyah, Novi Safriani   +3 more
doaj   +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

The Extraction of Oxalate Acid from Porang Flour (Amorphophallus oncophyllus) using Microwave-Assisted Solvent Extraction

Jurnal Kimia Valensi, 2023
Porang (Amorphophallus oncophyllus) is one of the local annual plants that contain high levels of oxalate. Oxalates are undesirable compounds in porang flour, and their levels must be removed or reduced to obtain high quality porang flour as a food ...
A. Ansori, H. Kusuma, Fikaputri Rohmatul Maula, L. Qadariyah, M. Mahfud   +4 more
semanticscholar   +1 more source

Identification of glucomannan molecules derived from Porang (Amorphophallus muelleri Blume) flour by various purification process and the optical transparency

Carbohydrate Polymer Technologies and Applications
Porang flour derived from porang tubers (Amorphophallus muelleri Blume) of the Araceae family and has contains high levels of glucomannan, ranging between 15 and 64% dry weight. Furthermore, porang flour includes oxalic acid, especially potassium oxalate
Ivan Rizoputra, Sriati Wahyudi, Sudarsono, Diky Anggoro, Niniek Fajar Puspita, Risdiana, Darminto   +6 more
doaj   +1 more source

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

COMPARISON OF CALCIUM OXALATE CONCENTRATIONS WITH DIFFERENT EXTRACTION METHODS IN PORANG FLOUR (AMOPHALUS MUELLERI BLUME)

Jurnal Pengembangan Agroindustri Terapan, 2023
This study aims to compare the concentration of calcium oxalate in porang flour (Amophalus Muelleri Blume) using different extraction methods. The extraction method used is direct (non-stratified) extraction and stratified extraction.
S. Rahmawati, N. Herdiana
semanticscholar   +1 more source

Quality evaluation of the combination of Porang flour and Telang flower extract as natural preservatives and antioxidants in extending the shelf of wet noodles

IOP Conference Series: Earth and Environment
The shift in Indonesian dietary patterns from high-fiber foods to low-fiber foods with a high glycemic index, such as wet noodle products made from wheat flour, can lead to various degenerative diseases, including diabetes mellitus, obesity, coronary ...
Elimasni, Rizky Yudha Pratama, I. Nurwahyuni, Syamsuardi   +3 more
semanticscholar   +1 more source