Abstract
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 pH (pH 3.5), high temperature (700C) after 5 hours Porang flour viscosity level glucomannan was not affected by pH (pH 5 to pH 8), salt concentration (0-10% w/v) and high acid pH (pH 3.5), high temperature (700C) after 5 hours. In the presence of a high concentration of sucrose, the viscosity of the porang glucomannan flour solution tends to decrease. Meanwhile, the viscosity decreased under the same conditions in the presence of 2.5% NaCl. Research to increase the viscosity level was carried out with several mixtures of porang glucomannan flour/wheat flour/mokaf flour, porang glucomannan flour/wheat flour/sweet potato flour and porang glucomannan flour/wheat flour/corn flour. The best viscosity and gel formation were obtained in the composite flour of wheat flour – mokaf flour with a ratio of 1:3 and the addition of 4% porang glucomannan flour
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