Results 41 to 50 of about 104 (98)

Characterization of Bioethanol from Tuber of Porang Waste Fermented with Saccharomyces cerevisiae Enzyme: Effect of Fermentation Time and Yeast Ratio

Jurnal Teknik Kimia dan Lingkungan, 2023
The production of bioethanol from non-plant lignocellulosic materials has reached a commercial scale and is advocated as a possible solution for the decarbonization of the transport sector. Porang pulp tubers can be converted into bioethanol because they
Rina Ridara, Muhammad Muhammad, Adi Setiawan, Shafira Riskina, Siti Nurjannah   +4 more
doaj   +1 more source

Morphological characteristics of Porang (Amorphophallus muelleri Blume) in Timor-Leste and their correlation with the climatic conditions

Journal of Tropical Life Science
Porang (Amorphophallus muelleri Blume) is native to the forests of Timor-Leste, with cultivation starting in 2017. This study examined the morphological characteristics and nutrient content of porang from six gardens across Timor-Leste, assessing ...
Nice de Deus da Cruz, Rodiyati Azrianingsih, Hermenegildo Ribeiro da Costa   +2 more
doaj   +1 more source

Study of glucomannan extraction with hydrochloric acid catalyst and alcohol solvent based on porang tuber flour (Amorphophallus oncophyllus)

IOP Conference Series: Earth and Environmental Science, 2021
Abstract Amorphophallus oncophyllus or commonly known as porang is a group of Aracea tubers. Porang has a high economic value and prebiotic source of oligosaccharides because it contains glucomannan. Porang flour contains about 67.5% glucomannan. Glucomannan is used as an emulsifier and stabilizer in the food, beverage
Z A S Bahlawan, A Damayanti, null Megawati, K Cahyari, N Andriani, R A Hapsari   +5 more
openaire   +1 more source

The Effect of Porang Coating Application and Storage Time on The Characteristics of Kintamani Siamese Oranges [PDF]

BIO Web of Conferences
Kintamani Siamese Orange is one of Indonesia’s leading fruits with a distinctive taste, sweet with a slight sourness. One of the efforts to increase the shelf life of Kintamani Siamese Orange is by coating using edible materials.
Suriati Luh, Singapurwa Ni Made Ayu Suardani, Azmi Aida Firdaus Muhamad Nurul, Kobun Rovina, Putra I Wayan Widiantara, Putra Putu Ajus Raditya   +5 more
doaj   +1 more source

SELECTING SEEDING TECHNIQUES AND PLANT MEDIA TO PRODUCE GENERATION ZERO (G0) TUBERS OF PORANG (Amorphophallus muelleri Blume)

Journal of Enviromental Engineering and Sustainable Technology, 2020
Provision of seedlings A. muelleri in bulk can be done using seeds. The problem is seeds A. muelleri will be die if planted directly in the field. That caused seeds losing competition with weeds. So needs a treatment to grow the seeds until zero generation (G0) tubers is formed. The technique used to maximize the formation of G0 tubers A.
Imaniah Bazlina Wardani, Imaniah, Nunung Harijati, Nunung   +1 more
openaire   +1 more source

Evaluation of Physical Properties of Soil Determinants Glucomannan Content of Porang Tuber (Amorphophallus muelleri) in Entisols of North Lombok

Jurnal Biologi Tropis, 2023
Porang (Amorphophallus muelleri) is a tuber plant that contains the compound of glucomannan which has high economic value with a number of benefits, including as an industrial raw material. The glucomannan content of porang tubers has received special attention in research, including field research to determine soil properties that influence growth and
Febriana Sri Wahyuni, Sukartono Sukartono, Suwardji Suwardji   +2 more
openaire   +1 more source

Evaluation of physicochemical properties and functional potential of analog rice based on commercial flours of porang tuber and gembili as an alternative carbohydrate food source

AcTion: Aceh Nutrition Journal
Indonesia is one of the countries that produces porang and gembili tubers that can be processed into value-added food products. One innovation that can be developed is the analog rice made from these two tubers.
Salma Widya Azhari, Sri Anna Marliyati, Hardinsyah Hardinsyah   +2 more
doaj   +1 more source

Lomba Kreativitas Olahan Makanan Berbahan Dasar Porang bagi Ibu-Ibu PKK di Desa Karangpatihan, Kabupaten Ponorogo

Bakti Budaya
The creativity of the community in processing various types of porang-based foods is needed. Porang is a local Indonesian commodity that has enormous potential to be exported and sold in the international market.
Bambang Hudayana, Atik Triratnawati, Muhammad Zamzam Fauzanafi, Eka Yuniati, Ferdy Azmal Fakhrani   +4 more
doaj   +1 more source

Glucomannan extract from porang tubers (Amorphophallus oncophyllus Prain) as prebiotic on broiler performance

IOP Conference Series: Earth and Environmental Science
Abstract Glucomannans are prebiotics from porang tubers that could also be incorporated into animal feeds to enhance growth performance and improve productivity. The study aimed to determine the prebiotic potential of glucomannan extracted from porang tubers (Amorphophallus oncophyllus Prain) by the performance of broilers.
M Tafsin, N D Hanafi, D P Zendrato
openaire   +1 more source

Effect of harvest timing and length of storage time on glucomannan content in porang tubers

IOP Conference Series: Earth and Environmental Science, 2019
Abstract Amorphophallus muelleri Blume synonym of A. oncophyllus (porang) is one of the species of porang that grows in Indonesia, especially in East Java. It has a high economic value because the tubers contain glucomannan.
null Nurlela, N Ariesta, E Santosa, T Muhandri   +3 more
openaire   +1 more source