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Glucomannan is a chemical compound of porang tubers which is a strong hydrocolloid, low in calories and is a water-soluble food fiber. One of the uses of glucomannan is processed into dry noodles. The aim of this research is to find out glucomannan concentration variation and the amount of added whiting water on the properties of glucomannan dry noodles, as well as determining the amount of added whiting water in order to become glucomannan dry noodles that are favored by panelists. Randomized Complete Block Design (RCBD) with 2 factors, the first factor is glucomannan concentration (6%, 9%, 12% b/v) and the second factor is whiting lime addition (5%, 10%, 15% v/v). The products were analysis of physical characteristics (color using chromameter, elasticity, rehydration power, texture using texture analyzer), chemical characteristics (moisture, ash content, protein content), and organoleptic preference (taste, texture, aroma and color). The results showed that the higher glucomannan concentration has an effect on increasing the total color difference, increasing the cohesiveness of the noodles, and increasing the color and taste preference scores. However, it did not significantly affect the level of brightness, elasticity, rehydration power, texture (hardness, fracture, and chewiness), water content, ash content, protein content, organoleptic (aroma, and texture). The higher the amount of lime water tends to increase the rehydration power of the noodles and increase the organoleptic favorability score (color, taste and aroma). However, it did not significantly affect the level of brightness, total color difference, elasticity, texture (hardness, fracture, chewiness, and cohesiveness), moisture content, ash content, protein content, organoleptic (texture). The best glucomannan dry noodle product is obtained by using 12% glucomannan and adding 15 mL of lime water. [ABSTRACT FROM AUTHOR]

Background: Porang is local food that contains glucomannan beneficial for accelerating satiety. Therefore, they are good food for diets. Objectives: To determine the chemical and sensory content of flakes formulated from porang flour and tempe flour. Methods: This study used a Completely Randomized Design, three treatments and three repetition. The sensory test was conducted on 50 students of Medan Health Polytechnic. Proximate test was conducted to measure the levels of carbohydrate, protein, fat, water, ash, crude fiber, and glucomannan. Data were analyzed with Analysis of Variance (ANOVA). Furthermore, Multiple Range Test (DMRT) was conducted at 5% and calcium oxalate. Results: The sensory test results showed that the color of flakes in treatments 1, 2, and 3 was different, and treatment 3 was the most preferred. The flavor was also different between treatments, and treatment 1 was the most preferred. However, the aroma and texture of porang flour and tempeh flakes did not change after processing. The highest levels of water, ash, protein, fat, crude fiber and breakability were in treatment 3, while the highest levels of carbohydrate, glucoman and calcium oxalate were in treatment 1. The higher proportion of porang flour resulted in better or higher glucoman levels, but with increased calcium oxalate levels. Further studies need to be carried out, in order to produce low and consumable calcium oxalate levels that fulfill the health requirements. Conclusions: Porang flour and tempe flour influenced the sensory test and chemical content test.

Kandungan glukomanan yang tinggi pada umbi tanaman porang (Amorphophallus oncophyllus) telah menjadikannya sebagai salah satu sumber glukomanan potensial di Indonesia. Glukomanan yang dikenal dengan kandungan gulanya yang rendah, dapat menjadi makanan pengganti beras yang sehat. Penelitian ini berfokus pada ekstraksi glukomanan menggunakan gliserol, penentuan kadar proksimat, dan penilaian kadar kalsium oksalat dalam glukomanan. Gliserol cairan yang tidak berwarna, tidak berbau, berasa manis, dan tidak beracun, digunakan dalam proses ekstraksi. Ekstraksi glukomanan melibatkan maserasi dengan berbagai konsentrasi gliserol (45, 65, dan 85% v/v). Proses maserasi dilakukan dengan pengadukan pada 12.000 rpm selama 1 jam, diulang dua kali, dan diikuti dengan tiga kali pencucian dengan air suling. Untuk mengurangi kadar kalsium oksalat pada umbi porang, dilakukan perendaman dalam larutan NaCl 10% dan 20% (b/v) pada suhu 80°C selama 30 menit. Konsentrasi gliserol 85% (v/v) memberikan hasil yang optimal untuk ekstraksi glukomanan, menghasilkan glukomanan dengan kandungan 61,2%. Analisis proksimat menunjukkan glukomanan dengan kadar lemak 0,29%; protein 2,33%; karbohidrat 9,41%; air 9,40%; dan abu 2,08%. Konsentrasi NaCl yang paling efektif untuk menurunkan kadar kalsium oksalat adalah 20%, yang menghasilkan penurunan kadar kalsium oksalat sebesar 88,44%. Effect of Glycerol Concentration Variation on Glucomannan Extraction from Porang Tubers (Amorphophallus oncophyllus). Due to the high glucomannan content in its tubers, the porang plant (Amorphophallus oncophyllus) emerges as a potential glucomannan source in Indonesia. Glucomannan, known for its low sugar content, can serve as a healthy rice substitute. This study focuses on glucomannan extraction using glycerol, determining proximate levels, and assessing calcium oxalate levels in glucomannan. Glycerol, a colorless, odorless, sweet-tasting, and non-toxic liquid, was employed in the extraction process. Glucomannan extraction involved maceration with varying glycerol concentrations (45, 65, and 85% v/v). Maceration, accompanied by stirring at 12,000 rpm for 1 hour, was repeated twice, followed by three washes with distilled water. To reduce calcium oxalate levels in porang tubers, soaking using 10% and 20% (w/v) NaCl solution at 80°C for 30 minutes was carried out. An 85% (v/v) glycerol concentration yielded optimal results for glucomannan extraction, producing glucomannan with a content of 61.2%. Proximate analysis indicated glucomannan with 0.29% fat, 2.33% protein, 9.41% carbohydrates, 9.40% water, and 2.08% ash content. The most effective NaCl concentration for reducing calcium oxalate content was 20%, resulting in an 88.44% reduction in calcium oxalate levels

A Low-fat dark chocolate was developed by replacing cocoa butter with porang glucomannan and lecithin addition. The study was to determine the effect of cocoa butter replacement levels by porang glucomannan (10%, 15%, 20%) and lecithin (1%, 1.5%, 2%) on the melting point, hardness, cohesiveness, springiness , gumminess, chewiness, color, and glossiness of dark chocolate which was using a factorial group randomized design with ANOVA and continued with the Tukey HSD test. The results showed that not interaction of the level of cocoa butter replacement by glucomannan and lecithin on melting point. The cocoa butter replacement level by porang glucomannan and lecithin and their interactions affected hardness, cohesiveness, springiness , gumminess, chewiness, color, and glossiness. The higher level of cocoa butter replacement levels by porang glucomannan and lecithin increased the melting point and hardness of dark chocolate. Porang glucomannan and lecithin can be used to reduce cocoa butter and can improve the physical properties of dark chocolate.

Edible coating dapat dibuat dari polisakarida pati umbi porang yang mengandung glukomanan tinggi. Glukomanan mengandung polisakarida mannan yang memiliki kemampuan membentuk lapisan film, namun masih perlu dilakukan penambahan Carboxymethyl Cellulose (CMC) agar dapat membentuk lapisan film yang lebih kokoh. Tujuan penelitian ini untuk mengetahui pengaruh konsentrasi Carboxymethyl Cellulose (CMC) terhadap edible coating yang diaplikasikan pada produk bakso sapi. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan satu faktor yaitu konsentrasi Carboxymethyl Celulose (CMC) 0, 1, 2, 3, 4, 5, dan 6%. Setiap perlakuan diulang 3 kali. Data yang diperoleh diuji kesamaan ragamnya dengan uji Bartlett dan kenambahan data diuji dengan uji Tuckey. Data kemudian dianalisis sidik ragam dan seluruh data diolah lebih lanjut dengan uji Beda Nyata Terkecil (BNT) taraf 5%. Pemilihan perlakuan terbaik menggunakan metode De Garmo berdasarkan hasil dari uji skoring, untuk selanjutnya di uji SEM. Hasil penelitian menunjukan bahwa perlakuan terbaik adalah dengan penambahan konsentrasi CMC 2% pada edible coating mendapatkan nilai pH sebesar 7.47, nilai viskositas sebesar 109,466 cP dan nilai pH bakso, tekstur bakso dan pengujian sesori mengalami penurunan selama penyimpanan suhu ruang, namun lebih baik dibandingkan perlakuan lainnya.

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 of adding activated carbon in steamed porang tubers to decrease calcium oxalate and determine the most appropriate concentration that should be added to porang tubers to produce porang tuber flour with optimum glucomannan content. The method used was a completely randomized design (CRD) with 5 treatments (addition of activated carbon 0 %, 2 %, 4 %, 6 %, and 8 %) and 3 replications. The results showed that the yield, water content, and glucomannan content of the resulting porang flour had no significant effect. In contrast, calcium oxalate levels significantly affected the addition of activated carbon. Optimum porang flour was found in addition 6 % activated carbon with 14,79 % yield, 0,16 % calcium oxalate, and 39,01 % glucomannan content. The moisture content of porang tuber flour is 8.84 % - 10.66 % already meets SNI Standard 7939:2013.

Copyright of Jurnal Agroindustri Halal is the property of Universitas Djuanda and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Jurnal Agroindustri Halal is the property of Universitas Djuanda and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Indirect addition of water into chocolate may form secondary sugar networks. This condition creates an increased melting temperature of chocolate. The purpose of this study was to increase the melting point of premium couverture chocolate without addition of fat/oil from other sources. Chocolate was formulated with coconut/palm sugar as sweetener at various fat levels (32%, 34%, and 36%). Aside from this, Konjac glucomannan and Xanthan gum-based hydrogel with a concentration of 3%, 5%, and 7% was added. Characterization of chocolate quality parameters with the addition of konjac glucomannan-based hydrogel (CKG) and xanthan gum-based hydrogel (CXG) was carried out. Moisture content, melting point, hardness, particle size and brown color analyses were carried out at intervals of 1, 5, 9 days of maturation (crystal growth period). The results showed that the addition of hydrogel influenced the melting point and hardness. As the period of crystal growth (maturation) increased, the melting point and hardness of the chocolate also increased.

Currently, Indonesia is excessively dependent on imported raw materials, such as pharmaceutical excipients. In this regard, the current pandemic should remind the critical nature of independence in purchasing raw resources to cope with future dynamics. One of the causes of dependence is the lack of raw materials management, specifically from biological sources abundantly available. A significant advantage is directed towards natural excipients because large quantities of more affordable plants ensure sustained availability in nature. Therefore, this study highlighted the possibility of using excipients derived from natural resources that are commonly used yet underutilized in Indonesia, such as glucomannan (GM). Indonesia has the potential to produce GM, considering the high natural resources as its source. However, it has not been applied extensively in pharmaceutical preparations due to diverse uses in several countries' drug, food, and cosmetic industries. This study aimed to discuss the modifications of GM and their use as pharmaceutical excipients with better physical properties. Additionally, the potential of melinjo seeds that have not been widely used was also analyzed. Melinjo seeds can be used as a source of GM due to their fairly large polysaccharide of about 64.11%. This issue will promote national autonomy in developing novel pharmaceutical excipients derived from natural resources that are highly economical and innovative.

Ethanol is commonly used as a solvent in extracting glucomannan from Porang. However, the extraction process often leaves ethanol. The remaining ethanol can be re-distilled to save the use of it. The remaining ethanol is used in the re-distillation process with input volumes of 50L and 100L with variations in heating temperatures of 80°C, 85°C, and 90°C. This study aimed to analyze the effect of the ethanol input volume and temperature on the output volume of re-distilled ethanol and determine the constant change in volume of re-distilled ethanol using kinetics and Arrhenius equations. The results showed that the input volume and heating temperature variation differed significantly from the ethanol output volume. The k value changes in the ethanol output volume from re-distillation with an input volume of 50L and a temperature variation of 80°C, 85°C, and 90°C respectively were 0.0016, 0.0023, and 0.0027 L/min, while the input volume of 100L was 0.0009, 0.001, and 0.0014 L/min. The results of the k value as a function of temperature using the Arrhenius equation showed that the re-distillation process with an input volume of 50L and 100L produces activation energy (Ea) of 55.83 kJ/mol and 46.94 kJ/mol, while the collision frequency value (A) of 3.03x105/min and 7.7x103/min.

Porang is one of the export commodities whose production is currently intensive by the Indonesian Government. Soft rot disease is one of the obstacles in cultivation and post-harvest of porang, which results in a decrease in productivity and quality of porang. This study aims to isolate pathogenic bacteria that infect porang tubers and determine their morphological and molecular characters. A total of 43 bacteria were isolated from porang tubers with soft rot symptoms from Malang Regency. Ten isolates of them showed positive reactions in the hypersensitivity test. Amylolytic, pectinolytic, mannanase, and proteolytic activities were shown by three bacterial isolates, including B4, B7, and BLUB15, by forming a clear zone around the inoculation point. The results of the decay test showed that B4 isolate had the most severe signs of decay, up to 97.88% in potato tubers and 37.12% in the porang frog. A pair of ExpccR/ExpccF PCR primers successfully detected B4 isolate as Pectobacterium carotovorum subsp. carotovorum (Pcc) in the 550 bp band. Unexpectedly, identifying the other two isolates did not show any similarity to the bacteria that cause soft rot, which was previously known. The two isolates showed similarities to Empedobacter sp. B7 (98.7%) and Pseudomonas sp. BLUB15 (97.6%) as a result of 16S rRNA gene analysis. So far, based on the existing literature, this is the first report of phytopathogenic bacteria causing soft rot outside the genus Pectobacterium and Dickeya. [ABSTRACT FROM AUTHOR]

Effect of jelly containing of porang (Amorphophalus oncophyllus) glucomannan and inulin as a snack to the body weight, BMI, body fat, total cholesterol, and triglyceride levels in obese adult Background: Obesity is a major risk factor for noncommunicable diseases, especially cardiovascular disease. Porang glucomannan and inulin are water-soluble fibers that have been widely studied for their health benefits. Jelly products that contain both types of fiber are expected to have the ability to support the diet program in adults with obese nutritional status. Objective: To determine the effect of giving jelly containing a combination of glucomannan porang and inulin on body weight, BMI, body fat, total cholesterol, and triglyceride levels in obese adults. Methods: This research is a randomized controlled trial using a pre and post-test design. A total of 55 subjects who live in the Special Region of Yogyakarta, participated in the study until the end of 8 weeks. Subjects were divided into 3 groups; 18 people in the group who were given jelly containing glucomannan porang and inulin (porang-inulin jelly group), 17 people in the group who were given placebo jelly (placebo jelly group), and 20 people in the negative control group who did not get jelly (negative control group). All subjects received a low-calorie diet intervention of 1,500 kcal in the first month and 1,200 kcal in the second month. Results: There was a significant reduction in body weight and BMI (p0.05). Clinically, there was a significant decrease in body fat percentage in the porang-inulin jelly group, in subjects with the category of an excess fat percent (-0.90 ± 0.49%) and obesity (-1.48 ± 0.83%). A significant decrease in fat percentage also occurred in the porang-inulin jelly group, both in male subjects (-1.42 ± 0.50%) and female (-1.15 ± 0.82%), while in the placebo jelly group and negative control, the decrease did not occur in all categories and genders. There was an increase in total cholesterol levels in the negative control group (p

Despite of hydrophilic, glucomannan solubility is so slow that its solubility increase is required for easier, faster, and wider application. This research objective was to find a milling method which can enhance glucomannan solubility with high sol transparency, WHC and apparent viscosity. Native glucomannan extract from porang corm was classified into 3 treatments, no milling (native), grinding to pass through 80 mesh sieve (dry milling) or before grinding, the glucomannan were dissolved and precipitated using ethanol (wet milling) which then dried and passed through 80 mesh sieve. Compared to dry milling (13%), wet milling could significantly enhance higher glucomannan solubility (18%) with high sol transparency, WHC and apparent viscosity due to its depolymerization, molecular weight reduction, more porous and amorphous morphology as well.

The presence of glucomannan in Konjac (Amorphophallus oncophyllus) tuber flour has promoted its various applications, especially in the food, drink, drug delivery and cosmetics. Starch is the main impurity of Konjac tuber flour. Although the common wet refining method may result in a high purity Konjac tuber flour, it is very tedious, time consuming and costly. This research aimed to study the kinetics of starch degradation in the extrusion cooking process of dry refining method to produce high quality Konjac tuber flour. In this research, Konjac tuber flour with 20% (w/w) moisture was extruded in a single screw extruder by varying screw speeds (50, 75, 100, 125, 150 and 175 rpm) and barrel temperatures (353, 373, 393, 413 and 433 K). The results showed that the starch extrusion cooking obeys the first reaction order. The reaction rate constant could be satisfactorily fitted by Arrhenius correlation with total activation energy of 6191 J.mol−1 and pre-exponential factor of 2.8728×10−1 s−1. Accordingly, thermal degradation was found to be the primary cause of starch degradation, which shared more than 99% of the energy used for starch degradation. Based on mass Biot number and Thiele modulus evaluations, chemical reaction was the controlling mechanism of the process. The results of this research offer potential application in Konjac tuber flour refining process to obtain high quality flour product. Copyright © 2020 by Authors, Published by BCREC Group. This is an open access article under the CC BY-SA License (https://creativecommons.org/licenses/by-sa/4.0).

Serbuk lidah buaya merupakan salah satu produk olahan lidah buaya yang banyak digunakan industri kosmetik sebagai bahan tambahan. Tujuan dari penelitian ini adalah untuk menentukan kondisi operasi dan konsentrasi zat aditif dengan variasi temperatur operasi (50oC, 60oC, dan 70oC) dan variasi konsentrasi maltodekstrin (6%, 7%, 8%, dan 9%) dalam pembuatan serbuk lidah buaya untuk mencapai kandungan antrakuinon terendah dan kandungan glukomanan tertinggi. Bahan yang digunakan adalah lidah buaya (Aloe Vera barbadensis.) yang dilakukan ­perlakuan awal sebelum pengeringan. Serbuk lidah buaya diukur kadar air, rendemen, kandungan antrakuinon dan kandungan glukomanan. Hasil menunjukan bahwa pada temperatur 60oC dan konsentrasi maltodekstrin 8%, serbuk lidah buaya memiliki kadar air 6,92%; rendemen 9% kandungan antrakuinon 20,8%; dan kandungan glukomanan 11,5% merupakan hasil terbaik. Aloe vera powder is one of processed aloe products are widely used cosmetic industry as an additive. The purpose of this study was to determine the optimum operating conditions and concentrations of additives by variations in the operating temperature (50, 60, and 70°C) and the variation of the concentration of maltodextrin (6, 7, 8, and 9%) in the manufacture of aloe vera powder to reach the lowest anthraquinone content and highest glucomannan content. Materials used are pre treated aloe vera (Aloe Vera barbadensis.) before drying process. Aloe vera powder measured water content, yield, anthraquinone content, and glucomannan content. Results showed that at temperature of 60° C and a concentration of 8%. Aloe vera powder has a water content of 6,92%; 9,00% yield; glucomannan content of 11,50%; and 27.30% anthraquinone content is the best results.

The objectives of this research were to find the porang glucomannan-xanthan optimum ratio on composite gelation and its stability after chilled and frozen storage. Porang glucomannan sol was mixed with xanthan sol in ratio 20/40; 40/60; 50/50; 60/40 and 80/20. The composites were heated for 45 minutes at 90 °C with agitation for 5 minutes, molded, tempered, and stored at 5 °C dan -8 °C for 24 days. Before dan after storage, the texture profile, WBC and sineresis of the gel were analyzed. The composite gel microstructure was analyzed using SEM. The composite gel with ratio 20/80 had the optimum interaction synergy on gelation and stability. The GP-X intermolecular association resulted in long high density junction zones which had highest hardness, chewiness and gumminess with the smallest deformation degree and sineresis as well as medium cohesiveness. Despite of no sineresis after chilled storage, the smaller gel pores indicated that the composite gel began to contract and degrade which resulted in cohesiveness, chewinees, hardness and gumminess decrease. The WBC increase on the higher GP-X ratio composite gel made the gel to be more stable in frozen storage compared to chilled storage. However, the bigger gel pores from entrapped water volume increasing during frozen storage crystal ice formation resulted in sineresis increase. The gel became more compact with higher cohesiveness, hardness, chewiness, gumminess and deformation degree. ABSTRAK Penelitian ini bertujuan untuk menentukan proporsi komposit glukomanan porang dan xantan (GP-X) yang bersinergi optimal dalam pembentukan gel yang stabil setelah penyimpanan dingin dan beku. Sol glukomanan porang 1% dan sol xantan 1% dicampur dengan proporsi GP-X 20/40; 40/60; 50/50; 60/40; dan 80/20. Campuran tersebut dipanaskan pada suhu 90-95 °C selama 45 menit disertai pengadukan selama 5 menit, dicetak, didinginkan dan disimpan pada suhu dingin (5 °C) dan beku (-8 °C) selama 24 hari. Profil tekstur, water binding capacity (WBC), dan sineresis dianalisis di awal dan setelah penyimpanan. Morfologi gel komposit sebelum penyimpanan dan morfologi gel yang paling optimum setelah penyimpanan dianalisis dengan Scanning Electron Microscope (SEM). Sinergi pembentukan gel komposit GP-X paling optimal didapatkan dengan ratio 20/80. Asosiasi intermolekul GP-X pada proporsi tersebut membentuk zona hubung yang panjang dan densitas tinggi sehingga menghasilkan hardness, chewiness, dan gumminess paling tinggi dengan derajat deformasi dan sineresis paling rendah serta daya kohesif yang sedang. Meskipun belum mengalami sineresis selama 24 hari penyimpanan dingin, pengecilan ukuran jaringan tiga dimensi (pori) gel komposit tersebut menunjukkan gel mulai kontraksi dan mengalami penurunan mutu dengan indikasi penurunan daya kohesif, chewiness, hardness, dan gumminess. Peningkatan WBC pada proporsi yang lebih tinggi menyebabkan gel nampak lebih stabil pada penyimpanan beku dibandingkan dengan penyimpanan dingin. Pembesaran pori gel akibat pengembangan volume air yang terperangkap selama pembentukan kristal es menyebabkan peningkatan sineresis, pemadatan gel, dan peningkatan hardness, chewiness, gumminess, dan persentase deformasi.

This research was aimed to investigate the ability of porang (Amorphophallus oncophyllus) flour to stabilizeoil-in-water (O/W) emulsion and further more can be used as encapsulating matrix for fish oil microencapsules. The experiments were divided into three stages: A) emulsification with ultra turrax to form coarse emulsion which designed using randomized block design with two variables, namely concentration of porang flour (55% glucomanan) i.e. 0.5% and 1% , and oil concentrations i.e.20%, 30% and 40%;B) Variables that produced stable coarse emulsions were selected to be used in fine emulsion process using high pressure homogenizer; and 3) Stable and effective fine emulsions were spray dried to produce fish oil microcapsules. Porang flour used was yellow in colour with 7.75% moisture content, 8% ash, 9.72% crude fiber, 0.43% fat and 55% glucomanan. The statistical analysis showed that all variables i.e. porang flour and oil concentrations influenced the emulsifying activity values and viscosity significantly (P≤0.01). The most stable coarse emulsion was the one that emulsified by 40% oil and 1% porang flour with viscosity of 3647 cP and 100% emulsifying activity, and separation of 2.70 ml serum layer after 7 days storage. Stable fine emulsion was produced by the same variables’ combination as coarse emulsion with average droplet size of 614 nm, polydispersity index of 0.237, emulsion zeta potential of -25.83 mV, and separation of only 0.25 mL after 16 days storage. Emulsion that spray dried effectively contained 0.5% porang flour. The peroxide values of fish oil microcapsules were in the range of 16.5 – 32.5 meq/kg oil.

Background: Epidemiological studies indicate that the global prevalence of obesity has increased. Glucomannan is a water-soluble, non-starch polysaccharide, known as soluble fiber. Glucomannan has the ability to lower blood cholesterol levels and blood glucose levels, weight loss and affects the activity of intestinal and immune system function. Objective: The purpose of this study was to determine the effect of glucomannan derived from konjac flour as antiobesity agent on body weight and food intake in rats induced by high-fat diet. Method: Research was conducted in the Pharmacology Laboratory, Faculty of Medicine, University of Brawijaya. This study uses a true experimental research design. Animals were divided into six groups, normal group, normal + konjac flour, obese group, obese group + konjac flour 100 mg/kg body weight, obese group + konjac flour 200 mg/kg body weight, obese group + konjac flour 400 mg/kg. Results: Based on One-way ANOVA test, there is a significant difference (p: 0.000) on body weight after konjac flour treatment in all groups. Based on the Kruskal-Wallis test, there is a difference in food intake in various groups (p = 0.000). Conclusion: It can be concluded that glucomannan derived from konjac flour can decrease body weight and food intake in rats induced by high-fat diet.

Noodle is one of the staple foods that are widely consumed and preferred by the Asian. However, wet noodles with modified cassava flour (mocaf) substitution resulted in lower quality compared to 100% wheat noodle. Addition of a certain amount of konjac glucomannan (Amorphophallus oncophyllus flour) to wet noodle is strongly recommended due to the fact that the food additive has a health benefit. Porang or konjac flour, which was used in the research, has soluble fiber properties, low calorie content, and highly viscous. It forms a heat stable gel with a mild alkali, interacts with starch, and has a synergistic interaction with kappa carrageenan. In this research, konjac flour was added to study the optimum combination between konjac and water. As much as 2, 4 and 6% (w/w) of konjac flour were combined with 35, 40, 45% (v/w) of water. The results showed that treatments with combinations of konjac flour and water were significantly contributing to characteristics of cooking time, cooking loss, color brightness index, tensile strength, swelling volume and water absorption. The best treatment was at a combination of 4% konjac (w/w) and 35% water (v/w). The best porang noodles have the characteristics of cooking time at 2.13 minutes, cooking loss of 35%, tensile strength of 0.14 N, water absorption of 201.58%, color brightness index of 51.41, swelling volume of 103.63%, moisture content of 31.77%, protein content of 5.87%, fat content of 2.13%, ash content of 0.85% and crude dietary fiber of 4.58%.

Copyright of Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan is the property of Bogor Agricultural University, Department of Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)