Results 71 to 80 of about 122,653 (127)

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

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

Effect of concentration of porang flour and temperature on rheological properties of tomato ketchup

IOP Conference Series: Earth and Environmental Science, 2020
Abstract The rheological properties of fluid and semisolid foodstuffs is important in the design of flow processes in the quality control, storage stability, and in understanding and designing texture of the product. The viscosity of tomato ketchup is one of the major quality components for consumer acceptance.
A Z Mubarok, F Y Ananda
openaire   +1 more source

Purification of Glucomannan of Porang (Amorphophallus oncophyllus) Flour using Combination of Isopropyl Alcohol and Ultrasound-Assisted Extraction

Reaktor, 2020
Porang tuber is rich of glucomannan content but contained irritable compounds to be consumed. Ultrasound-assisted extraction (UAE) using isoprophyl alcohol (IPA) was developed as a purification method for glucomannan.
Dyah Hesti Wardhani, Lucia H Rahayu, Heri Cahyono, Hana L Ulya   +3 more
doaj   +1 more source

OPTIMIZATION OF SHIRATAKI NOODLES FORMULA PREPARED FROM PORANG FLOUR ENRICHED WITH MORINGA LEAVES AND OYSTER MUSHROOM POWDER

Journal of Nutrition College
This study aimed to determine the optimum formula for shirataki noodles prepared from pouring flour enriched with moringa leaves and oyster mushroom powder.
A. Sarifudin, N. Indrianti, E. Sholichah, N. Afifah, Lia Ratnawati, Dewi Desnilasari, Maulana Furqon, Anisa Araswati, Yusep Ikrawan   +8 more
semanticscholar   +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

Characteristics of glucomannan of Porang Flour (Amorphophallus oncophyllus) with Various Chemical Extraction Methods

Jurnal Sains dan Teknologi Pangan, 2023
Porang plants are widely cultivated in Indonesia as a potential source of glucomannan. Glucomannan is obtained by separating impurity components such as starch, cellulose, protein, fat, and the rest of the flour bag from porang flour. The purpose of this study was to determine the effect of the isolation method on porang flour to produce high purity ...
Handayani, Tety Desrita, Agustina, Agustina, Harmayani, Eni, Pranoto, Yudi   +3 more
openaire   +1 more source