Results 31 to 40 of about 113 (91)

Kajian pembuatan mie basah tinggi serat dengan substitusi tepung porang dan pewarna alami [Study of making high fibre-wet noodles with porang flour substitution and natural dyes]

Jurnal Teknologi & Industri Hasil Pertanian, 2022
Wet noodles are a type of noodles that have undergone a boiling process with a water content of cooked wet noodles reaching 52%. Porang flour substituted wet noodles contain glucomannan which is a strong hydrocolloid and low in calories.
Dian Hasni, Cut Nilda, Jihan Riska Amalia   +2 more
doaj   +1 more source

Pembuatan Kulit Pie Berbahan Dasar Tepung Porang

Lencana: Jurnal Inovasi Ilmu Pendidikan
Pie crust made from porang flour is an innovation that utilizes the results of cultivating porang tubers. This research aims to determine: 1) the best sensory test quality of pie crust made from porang flour; 2) nutritional content, namely water, fat, protein, carbohydrate, ash and fiber content; 3) selling price for pie crust made from porang flour ...
null Ester Grace Enita, null Niken Purwidiani, null Ila Huda Puspita Dewi, null Mauren Gita Miranti   +3 more
openaire   +1 more source

EKSTRAKSI GLUKOMANAN DARI TEPUNG PORANG (Amorphophallus muelleri Blume) DENGAN ETANOL

Jurnal Sains dan Terapan Kimia, 2020
Iles-Iles kuning (Amorphophallus muelleri Blume) adalah sumber potensial glukomanan, suatu senyawa polisakarida yang memiliki beberapa sifat khusus yang sering digunakan di berbagai bidang industri, farmasi, dan makanan. Kualitas glukomanan yang diproduksi di dalam negeri masih belum dapat menyamai kualitas glukomanan impor.
Nurlela Nurlela, Dewi Andriani, Ridha Arizal   +2 more
openaire   +2 more sources

Analisis Kandungan Serat Kasar Pada Tepung Porang

Mikroba : Jurnal Ilmu Tanaman, Sains Dan Teknologi Pertanian
Porang flour, extracted from the tuber of the porang plant (Amorphophallus muelleri), is known as a food ingredient rich in fiber and low in calories. This study aims to measure the crude fiber content in porang flour tested at the Food and Agricultural Product Technology Laboratory, Faculty of Agricultural Technology, Universitas Gadjah Mada. Based on
null Anggela Anggela, null Yamaysyah Salma Nabila, null Rahmatia Ananda, null Eris Pransiscah Nainggolan, null Wahyu Wahyu, null Asrul Asrul   +5 more
openaire   +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

Halaman Depan JPI Vol 24 No 1 Februari 2022

Jurnal Peternakan Indonesia, 2022
EDITORIAL Puji syukur kita haturkan kepada Tuhan Yang Maha Kuasa karena atas izin-Nya Jurnal Peternakan Indonesia (JPI) dapat kembali terbit menjumpai pembaca sekalian.
Editor Editor
doaj   +1 more source

Pengaruh penambahan tepung ubi jalar ungu (Ipomoea batatas L.) dan tepung umbi porang (Amorphophallus oncophyllus) terhadap karakteristik fisikokimia dan organoleptik biskuit

AGROMIX, 2023
Introduction: Biscuits are snacks made from flour and fat that are baked and have a long shelf life. Biscuits contain carbohydrates, fats and calories which are high but low in fiber, vitamins and minerals. This study aims to determine the proportion of
Deny Utomo, Dini Octasari
doaj   +1 more source

PEMANFAATAN TEPUNG GLUKOMANAN DARI PATI UMBI PORANG (AMORPHOPHALLUS MUELLERI BLUME) SEBAGAI BAHAN DASAR PEMBUATAN EDIBLE FILM

Chemical Engineering Journal Storage, 2021
Bahan makanan pada umumnya sangat sensitif dan mudah mengalami penurunan kualitas. Bahan pengemas dari plastic banyak digunakan dengan pertimbangan ekonomis dan memberikan perlindungan yang baik dalam pengawetan.
Zakenia Khairunnisa Falah, Suryati Suryati, Novi Sylvia, Meriatna Meriatna, Syamsul Bahri   +4 more
doaj   +1 more source

SIFAT FISIK DAGING ANALOG BERBAHAN DASAR CAMPURAN TEPUNG PORANG (Amorphophallus oncophyllus) DAN ISOLAT PROTEIN KEDELAI

Jurnal Teknologi Pertanian Andalas, 2018
Daging analog merupakan produk yang terbuat dari isolat protein kedelai dengan memanfaatkan teknologi ekstrusi untuk menghasilkan serat menyerupai daging.
Triana Lindriati, Herlina Herlina, Jefrinka Nelza Emania   +2 more
doaj   +1 more source

Pengaruh penambahan arang aktif dengan metode steam blanching terhadap kadar kalsium oksalat dan glukomanan tepung umbi porang (Amorphophallus oncophyllus)

Agrointek, 2023
Porang is one of the plants having high glucomannan content. Porang which glucomannan will experience problems if the porang are processed into food ingredients with the presence of oxalate compounds in the porang. This study aims to determine the effect
Malse Anggia, Ariyetti Ariyetti
doaj   +1 more source