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What is Porang Flour about?
The document describes a study on purifying porang flour using ethanol at different concentrations (60%, 75%, 90%) and using the purified flour to substitute tapioca flour in chicken sausage. Key findings: 1) Purifying porang flour with 90% ethanol produced flour with the highest glucomannan (58.20%) and viscosity (3.33 dPas), and lowest yield (77.34%), indicating more impurities were removed. 2) Adding varying ratios of porang and tapioca flour to chicken sausage significantly affected the product
- Author
- arka maisar
- Language
- EN