Results 61 to 70 of about 122,653 (127)
Indonesian Food and Nutrition Progress, 2022 The meal from peanut oil-extraction may be valorized as snacks for human food. In Benin, West Africa, this peanut meal is traditionally used to produce snack food called kluiklui. The snacks were obtained by frying partially defatted peanut paste rolled into sticks.
Harmayani, Eni +2 more
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FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology), 2023 Porang tuber is one of Indonesia's local foods with high glucomannan content. Glucomannan is a type of soluble fiber that can strengthen myofibril gels which gives it potential usage in gel food such as pempek.
Ratna Handayani
semanticscholar +1 more source
Acid Hydrolysis and Ethanol Precipitation for Glucomannan Extraction from Crude Porang (Amorphophallus Oncophyllus) Tuber Flour [PDF]
Chemistry & Chemical Technology, 2018 Досліджено екстракцію глюкоманнану з муки сирих клубнів кислотним гідролізом та осадженням ета- нолу. Досліджено вплив концентрації кислоти, температури та часу й розроблена кінетична модель процесу та її парамет- ри оцінені на основі експериментальних даних. Отримані нові дані щодо виходу та чистоти глюкоманнану за різних умов.
Kumoro, Andri +3 more
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Degree Of Hydrolysis Of Proteinaceous Components Of Porang Flour Using Papain
, 2016 Glucomannan can be found in the tuber of porang together with starch and proteinaceous components which were regarded as impurities. An enzymatic process for obtaining higher glucomannan content from Porang flour have been conducted. Papain was used for hydrolysing proteinaceous components in Porang flour which was conducted after a simultaneous ...
Fadilah Fadilah +3 more
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Biosaintifika: Journal of Biology & Biology EducationPorang (Amorphophallus oncophylus) tubers are one of the export commodities due to their glucomannan content. This study aimed to investigate the characteristics of water fermentation and the quality of porang fermented flour with the addition of ...
Henny Helmi, Kariningsih Eni
semanticscholar +1 more source
The Design and Performance of Continuous Porang (Amorphophallus muelleri Blume) Flour Mills
International Journal on Advanced Science, Engineering and Information Technology, 2019 Indonesian Porang flour (Amorphophallus muelleri Blume) is made into glucomannan flour because of its beneficial health effects. However, the challenge in producing flour is calcium oxalate which must be eliminated, because it can irritate the skin and may cause a kidney stones if the flour is consumed.
Mochamad Bagus Hermanto +3 more
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AgrointekIn 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 +2 more
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Current Research in Nutrition and Food Science JournalPumpkin (Cucurbita moschata) can be processed into instant soup. However, the weakness is its low viscosity. Porang flour as a thickening agent is expected to improve the shortcomings of instant pumpkin soup. This study aimed to investigate the effect of
Nurrahman N +3 more
semanticscholar +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 BiologyCendol 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 +4 more
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Effect of porang flour substitution and drying time on the characteristics of instant yellow rice
Food ResearchInstant yellow rice is an alternative breakfast menu with a short serving time while preserving traditional cuisine. Rice as the main ingredient of yellow rice is difficult to replace and has little nutritional content.
C. Anam, A.D. Rahmawati, Kawiji
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