Upaya Pengenalan Umbi Porang dan Olahannya Sebagai Alternatif Makanan Tinggi Serat
DOI:
https://doi.org/10.33759/asta.v3i2.316Keywords:
Porang, Glucomannan, DiabetesAbstract
Diabetes mellitus is a degenerative disease indicated by increased blood sugar levels. This disease can be prevented by adopting a healthy lifestyle, one of which is by consuming foods high in fiber and having a low glycemic index. Porang tubers are a high-fiber food with a low glycemic index. However, porang tubers cannot be consumed directly because of the high content of calcium oxalate, so it is advisable to consume porang tubers in processed forms such as porang rice, shirataki, porang pudding. This activity aims to provide information to the public about the benefits of porang tubers and their preparations for health, especially for someone with diabetes mellitus
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References
AMERICAN DIABETES ASSOCIATION (2013) ‘Diagnosis and classification of diabetes mellitus’, Diabetes Care, 36(SUPPL.1), pp. 67–74. doi: 10.2337/dc13-S067.
Lukitaningsih, E., Rumiyati; and Puspitasari, I. (2012) ‘Kajian Glisemik Indeks dan Makronutrien Dari Umbi-umbian Dama Upaya Pencarian Sumber Pangan Fungsional’, Pharmaceutical Journal of Indonesia, 13(1), pp. 18–23.
Susanti, N. (2014) ‘SUPLEMENTASI TEPUNG PORANG (Amorphophallus muelleri Blume) SEBAGAI Nutraceutical DALAM MANAJEMEN DIABETES MELLITUS TIPE 2’, El-Hayah, 5(1), pp. 9–16.
Tester, R. and Al-Ghazzewi, F. (2017) ‘Glucomannans and nutrition’, Food Hydrocolloids, 68, pp. 246–254. doi: 10.1016/j.foodhyd.2016.05.017.
Wardani, R. K. (2022) ‘Penurunan Kadar Kalsium Oksalat Pada Umbi Porang Dengan Variasi Waktu Kontak , Suhu Dan Volume Larutan Sari Buah Belimbing Wuluh Decrease in Calcium Oxalate Levels in Porang Bulbs With Variations in Contact Time , Temperature and Volume of Averrhoa bilimbi Juice Solution’, 7(2), pp. 85–89.
Wardani, R. K. and Arifiyana, D. (2021) ‘Pengaruh Lama Perendaman dan Suhu Larutan Jeruk Nipis terhadap Kadar Kalsium Oksalat pada Umbi Porang’, Journal of Research and Technology, VII(2460), pp. 1–8.
Wardani, R. kusuma and Hardrianto, P. (2019) ‘Analisis kadar kalsium oksalat pada tepung setelah perlakuan perendaman dalam larutan asam’, Journal of Research and Technolgy, 5(2), pp. 144–153.
Lukitaningsih, E., Rumiyati; and Puspitasari, I. (2012) ‘Kajian Glisemik Indeks dan Makronutrien Dari Umbi-umbian Dama Upaya Pencarian Sumber Pangan Fungsional’, Pharmaceutical Journal of Indonesia, 13(1), pp. 18–23.
Susanti, N. (2014) ‘SUPLEMENTASI TEPUNG PORANG (Amorphophallus muelleri Blume) SEBAGAI Nutraceutical DALAM MANAJEMEN DIABETES MELLITUS TIPE 2’, El-Hayah, 5(1), pp. 9–16.
Tester, R. and Al-Ghazzewi, F. (2017) ‘Glucomannans and nutrition’, Food Hydrocolloids, 68, pp. 246–254. doi: 10.1016/j.foodhyd.2016.05.017.
Wardani, R. K. (2022) ‘Penurunan Kadar Kalsium Oksalat Pada Umbi Porang Dengan Variasi Waktu Kontak , Suhu Dan Volume Larutan Sari Buah Belimbing Wuluh Decrease in Calcium Oxalate Levels in Porang Bulbs With Variations in Contact Time , Temperature and Volume of Averrhoa bilimbi Juice Solution’, 7(2), pp. 85–89.
Wardani, R. K. and Arifiyana, D. (2021) ‘Pengaruh Lama Perendaman dan Suhu Larutan Jeruk Nipis terhadap Kadar Kalsium Oksalat pada Umbi Porang’, Journal of Research and Technology, VII(2460), pp. 1–8.
Wardani, R. kusuma and Hardrianto, P. (2019) ‘Analisis kadar kalsium oksalat pada tepung setelah perlakuan perendaman dalam larutan asam’, Journal of Research and Technolgy, 5(2), pp. 144–153.
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Published
2023-07-03
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