Results 41 to 50 of about 80 (74)

Physical, chemical, and sensory characteristics of pumpkin jam with porang flour addition

Agrointek
Food processing is a way to extend the shelf life of products. In Indonesia, pumpkin and porang orange tubers are abundantly available and underutilised, but they have the potential to be developed into a local food-based product.
Nur Rahman, Wan Ezie Adila, Lukman Hakim Safian, Sukes Lindaningsih, Septi Ana Purnamasari, Risma Nurul Azizah, Agus Suyanto, Wikanastri Hersoelistyorini, Nurhidajah Nurhidajah, Yunan Kholifatuddin Sya'di, Diode Yonata   +10 more
doaj   +1 more source

Acceptability of local food-based noodles krokot flour (Portulaca plerace l.) porang flour (Amorphophallus muelleri blume) and breadfruit flour (Artocarpus Altilis) [PDF]

E3S Web of Conferences
The use of wheat flour which continues to increase every year makes the number of imported wheat as the basic ingredient for making wheat flour continue to grow, to reduce the number of imports gluten can be made by developing local food commodities that
Widyasari R.A. Hangesti Emi, Risqullah Nur Rifqi   +1 more
doaj   +1 more source

Pengaruh Variasi Konsentrasi Gliserol pada Ekstraksi Glukomanan dari Umbi Porang (Amorphophallus oncophyllus)

Alchemy
Kandungan glukomanan yang tinggi pada umbi tanaman porang (Amorphophallus oncophyllus) telah menjadikannya sebagai salah satu sumber glukomanan potensial di Indonesia.
Triana Kusumaningsih, Melinia Puspita Prahastiwi, Venty Suryanti   +2 more
doaj   +1 more source

Harnessing the Potential of Several Local Indonesian Tuber-derived Starches as Pharmaceutical Excipients

Pharmaceutical Sciences and Research
Starch is one of the widely required excipients in pharmaceutical dosage forms manufacturing. Indonesia’s rich biodiversity, encompassing tubers like arrowroot, taro beneng, porang, ganyong and yams, harbours the potential for novel starch excipient ...
Ronald Horison, Silvia Surini
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

Response of Porang (Amorphophallus muelleri) to the Application of Arbuscular Mycorrhizal Fungi

Jurnal Ilmu Pertanian Indonesia
Arbuscular mycorrhizal fungi (AMF) are fungi that create symbiotic relationships with plant roots, enhance nutrient absorption, and aid in root growth initiation.
Zuliyan Agus Nur Muchlis Majid, Novianti Adi Rohmanna, Linda Rahmawati   +2 more
doaj   +1 more source

Optimization of oil-in-water emulsion capacity and stability of octenyl succinic anhydride-modified porang glucomannan (Amorphophallus muelleri Blume). [PDF]

Heliyon, 2022
Rai Widarta IW, Rukmini A, Santoso U, Supriyadi, Raharjo S.   +4 more
europepmc   +1 more source

Pemanfaatanan Tepung Umbi Lokal Sebagai Filler Bakso Ditinjau dari Kualitas Fisiko-kimia dan Organoleptik

Jurnal Ilmiah Ilmu-Ilmu Peternakan
Background: Meat is the main ingredient in making meatballs. In addition to meat, important ingredients are fillers and binders (emulsifiers). Fillers and emulsifiers that are filled in meatballs are usually tapioca flour.
Roisu Eny Mudawaroch, Rinawidiastuti Rinawidiastuti   +1 more
doaj   +1 more source

Characterization of Bubble Pearls from a Mixture of Tapioca and Glucomannan

International Journal on Food, Agriculture and Natural Resources
Boba is a drink originating from Taiwan that has become popular in the Indonesian beverage industry in recent years. This drink consists of a mixture of tea with fruit or milk flavors, with the addition of tapioca-based black chewy textured balls called ...
Andrew Setiawan Rusdianto, Devi Ashila Purnamasari, Herlina Herlina   +2 more
doaj   +1 more source

Optimization of Porang Plant Drying Using Sensors Based on Arduino Microcontroller

Inspiration
Drying remains one of the most critical post-harvest challenges in porang tuber processing. Traditional methods, which depend on sunlight and require large areas, are time-consuming and often inconsistent, leading to unstable production and reduced ...
Yuni Roza, Musliadi KH, Asriyani Ismail, Yonky Pernando   +3 more
doaj   +1 more source