Results 11 to 20 of about 113 (91)
Jurnal Teknologi PertanianMobilitas masyarakat yang semakin tinggi, menuntut pemenuhan kebutuhan yang serba praktis dan mudah, satu diantaranya adalah kebutuhan makanan, sehingga diperlukan makanan yang praktis dan tetap dapat memenuhi nilai gizi harian seperti flakes.
Novia Dewi Permatasari, Yoga Aji Handoko
doaj +2 more sources
Pengaruh Penambahan Alkali Terhadap Karakteristik Bioplastik Tepung Porang -Cassava
Jurnal Teknik ITS, 2014 Pengembangan bioplastik terus dilakukan guna mengurangi dampak pencemaran lingkungan yang ditimbulkan oleh sampah plastik nondegradable. Pati merupakan bahan yang dapat digunakan sebagai bahan dasar bioplastik, termasuk pati porang dan cassava.
Ahmad Farhan Sultoni +2 more
doaj +1 more source
AgrointekFood not only provides a feeling of fullness, but is also beneficial for health and disease prevention. One type of food that has health benefits is functional food, one of which is food bars.
Erwin Nofiyanto, Aldila Sagitaning Putri
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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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Jurnal Teknologi Pengolahan PertanianThis study aims to explore the effect of adding porang flour on the quality of catfish meatballs, with a focus on texture improvement and its potential use as a natural binder. Porang flour, rich in glucomannan, is used as a substitute for synthetic binders in the meatball industry.
Sri Maryati
exaly +2 more sources
Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition, 2016 Background : It is associated with a healthy lifestyle in the prevention of cardiovascular disease risk with consumption of low-fat foods and increased consumption of dietary fiber, which can be obtained from porang flour.
Silmi Mahirdini, Diana Nur Afifah
doaj +3 more sources
Pengaruh NaCl dan Waktu Perendaman Terhadap Asam Oksalat dan Mutu Tepung Porang
Animal AgriculturaPorang tuber (Amorphophallus muelleri) has potential as a functional food ingredient; however, its utilization is limited by the high oxalate content, which acts as an irritant and antinutritional compound. This study aimed to analyze the effects of NaCl concentration and soaking time on the reduction of oxalate content and on the color and aroma ...
Marthen Saubaki +3 more
exaly +2 more sources
PENGGILINGAN METODE BALL MILL DENGAN PEMURNIAN KIMIA TERHADAP PENURUNAN OKSALAT TEPUNG PORANG
Jurnal Pangan dan Agroindustri, 2014 Kalsium oksalat dalam tepung porang dapat menimbulkan iritasi dan gatal apabila dikonsumsi. Penepungan metode ball mill dengan pemurnian kimia dilakukan untuk mengurangi kandungan kalsium oksalat dan meningkatkan kecerahan tepung.
Rizki Tika Mawarni +1 more
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Substitusi Tepung Porang Pada Olahan Cookies Sehat
Jurnal Kuliner, 2023 This study aims to find out; 1) the formula used in making porang flour substitution syringe cookies and 2) the quality of porang flour substitution syringe cookies. This study used a pre-experimental method by adapting a one-shot case study model. There were 20 panelists involved in this study consisting of 4 lecturers in the Culinary Arts Vocational ...
Ni Putu Ragita Cahya Wicaksani Ni Putu Ragita Cahya WIcaksani +2 more
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Perbandingan Kualitas Sponge Cake Berbahan Dasar Tepung Terigu dan Tepung Porang
Jurnal Ilmiah Pariwisata dan Bisnis, 2023 Kebiasaan masyarakat indonesia yang cukup gemar mengonsumsi sponge cake semakin membuat eksestensi sponge cake semakin melejit. Penelitian ini dilakukan untuk mengetahui perbandingan kualitas sponge cake berbahan dasar tepung porang dan tepung terigu dari segi warna, aroma, rasa, dan tekstur. Jenis penelitian yang digunakan adalah penelitian eksperimen
Miftahul Jannah Hartati +1 more
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