Results 71 to 75 of about 93 (75)

TEKNOLOGI PEMBUATAN TEPUNG PORANG TERMODIFIKASI DENGAN VARIASI METODE PENGGILINGAN DAN LAMA FERMENTASI

Jurnal Agroindustri, 2021
Muh Agus Ferdian, Randhiki Gusti Perdana
openaire   +2 more sources

Pra Desain Pabrik Tepung Porang dengan Metode Microwave Assisted Extraction (MAE)

Jurnal Teknik ITS
Zen Maulana Pangestu, Sekar Langit Widya Putri, Hakun Wirawasista Aparamarta   +2 more
openaire   +1 more source

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KAJIAN VISKOSITAS DAN FORMASI GEL TEPUNG GLUKOMANAN PORANG (Amorphophallus mueleri Blume) PADA BERBAGAI TEPUNG KOMPOSITNYA

PRIMORDIA, 2021
This study emphasizes the effect of different variables on the viscosity and gel formation of porang flour made from Amorphophallus mueleri blume. At the concentration studied, 4% porang flour produced a thicker solution than 2% porang flour. Porang flour viscosity level is not affected by pH (pH 5 to pH 8), salt concentration (0-10% w/v) and high acid
openaire   +1 more source

Pra-Desain Pabrik Tepung Glukomanan Umbi Porang dengan Metode Batchwise Solvent Extraction

Journal of Fundamentals and Applications of Chemical Engineering (JFAChE), 2022
Hakun Wirawasista Aparamarta, Fatimah Fa’uzul Rosyada, Daris Rafid Hirmanda Putra, Setiyo Gunawan   +3 more
openaire   +1 more source

Kombinasi Tepung Mocaf (Modified Cassava Flour) (Manihot Esculenta) Dan Tepung Porang (Amorphophallus Oncophyllus) Sebagai Beras Analog

The government wants to restore public awareness to return to consuming non-rice, local-based staple foods, one is by consuming analog rice. Analog rice is an alternative food to replace rice, shaped like rice grains from rice. In making analog rice, the ingredients used can come from tubers and other materials that have carbohydrate sources.
openaire   +1 more source