Add to ORKGThis study aimed to determine the best simplicia-solvent comparison to extract Konyak Glucomannan (KGM) flour from porang tubers (Amorphophallus muelleri Blume) that obtained from Klangon Village, Saradan District. Extraction was carried out by water solvent with solvent-simplicia comparison of 1: 100; 1: 200; 1: 300; 1,5: 100; 1,5: 200; and 1,5: 300. The extraction was carried out at a temperature of 45oC and 55oC for 60 minutes. The results showed that the extraction of Konjac Glucomannan (CGM) flour, was optimally extracted with a 1: 300 simplicia-solvent ratio at 55oC for 60 minutes.  
Porang tubers in Ngrayun District have the potential to be used as flour which can be a food innov...
Glukomanan merupakan polisakarida yang tersusun oleh unit ?-D-glukosa dan ?-D-mannosa yang ter...
Porang (Amorphophallus muelleri Blume) is an alternative food sources from forest. Porang grows unde...
Glucomannan is one of the functional components found in porang tuber. The modification of process t...
The study was aimed at investigating the method of glucomannan extraction from iles-iles and its use...
Despite of hydrophilic, glucomannan solubility is so slow that its solubility increase is required f...
The study was aimed at investigating the method of glucomannan extraction from iles-iles and its use...
Porang flour was the intermediately final product from porang yam (Amorphophallus muelleri Blume). P...
Porang (Amorphophallus oncophyllus) is a tuber plant with high economic value as a raw material for ...
Glucomannan extracted from porang tubers (Amorphophallus muelleri Blume) can be used as a raw materi...
Pengaruh pengupasan dan waktu perendaman pada umbi porang terhadap kadar glukomanan dan kadar senyaw...
Pembuatan cangkang kapsul halal dari umbi porang (Amorphophallus oncophyllus) telah berhasil dilakuk...
Porang flour is a processed product derived from porang tuber (Amorphophallus oncophyllus), contains...
Here we present a comparison of commonly used methodologies for the extraction and quantification of...
Background: Porang tubers in Ngrayun District have the potential to be used as flour which can be a...
Porang tubers in Ngrayun District have the potential to be used as flour which can be a food innov...
Glukomanan merupakan polisakarida yang tersusun oleh unit ?-D-glukosa dan ?-D-mannosa yang ter...
Porang (Amorphophallus muelleri Blume) is an alternative food sources from forest. Porang grows unde...
Glucomannan is one of the functional components found in porang tuber. The modification of process t...
The study was aimed at investigating the method of glucomannan extraction from iles-iles and its use...
Despite of hydrophilic, glucomannan solubility is so slow that its solubility increase is required f...
The study was aimed at investigating the method of glucomannan extraction from iles-iles and its use...
Porang flour was the intermediately final product from porang yam (Amorphophallus muelleri Blume). P...
Porang (Amorphophallus oncophyllus) is a tuber plant with high economic value as a raw material for ...
Glucomannan extracted from porang tubers (Amorphophallus muelleri Blume) can be used as a raw materi...
Pengaruh pengupasan dan waktu perendaman pada umbi porang terhadap kadar glukomanan dan kadar senyaw...
Pembuatan cangkang kapsul halal dari umbi porang (Amorphophallus oncophyllus) telah berhasil dilakuk...
Porang flour is a processed product derived from porang tuber (Amorphophallus oncophyllus), contains...
Here we present a comparison of commonly used methodologies for the extraction and quantification of...
Background: Porang tubers in Ngrayun District have the potential to be used as flour which can be a...
Porang tubers in Ngrayun District have the potential to be used as flour which can be a food innov...
Glukomanan merupakan polisakarida yang tersusun oleh unit ?-D-glukosa dan ?-D-mannosa yang ter...
Porang (Amorphophallus muelleri Blume) is an alternative food sources from forest. Porang grows unde...