This study was carried out to determine some bioactive phytochemicals in beluntas commonly consumed in Java, Indonesia. It is also to know the effect of fruit processing forward its phytochemicals content. This research comprised two steps including qualitative and quantitative test. The result of qualitative test showed that Pluchea indica L containing of alkaloid and polyphenols. Based on its polyphenols content, Pluchea indica L boiled was the best treatment. The light green variety has total polyphenol value 83,113 mg/g with the brightness (L*) and the greeness (a) value are 46,400 and 2,967. Furthermore, the fresh pluchea indica leaf has total polyphenol value 39,135mg/g with the brightness (L*) and the greeness (a) value are 46,067 and 2, respectively. Fruit processing intervariety of Pluchea indica L did not give significant effect on water content. Besides, variety and fruit processing did not give significant effect on colour (b). The solute n-hexane to analize with thin layer chromatography indicated that this bolied pluchea iindica leaf content terpenoid compound. Bioactive phytochemicals are widely distributed in these foods, although their concentrations are variable among the different types of fruits. These results indicate that this fruits may provide a potential source of dietary antioxidant as a functional food.

Porang flour is known to contain high glucomannan so that it can be beneficial in health. The purpose of this study was to determine the effect of porang flour absorbing on decreasing sugar absorbent in the digestive system. The study was conducted through two experimental studies, the first through the Meal Tolerance Test (MTT) and the second through the reverse intestinal test. Giving porang flour consists of 3 doses of 0,3 g, 0,4 g and 0,5 g / kg BW respectively and using Wistar strain white rat test animals. The results of research through MTT found that increasing the consumption of porang flour consumption can significantly reduce rat blood glucose levels at the end of the observation time of 120 minutes. While in the reverse bowel test, the results showed that an increase in the administration of porang flour in rat jejunum succeeded in reducing the absorption of reducing sugars in rat jejunum.

A field experiment Porang (Amorphophallus mueleri Blume) has the potential to be developed as a functional food ingredient because it contains high levels of glucomannan. Research on the acute toxicity test of macerated porang flour has been carried out. The results of research showed a toxic effect which was characterized by high SGOT and sodium levels. The purpose of this study was to find out the safety level of consuming porang flour with lowered calcium oxalate content. This research was an experimental study designed in one directional-pattern Completely Randomized Design using 5 treatments of porang flour administration with doses of 0; 5; 50; 500; 5000 and 15000 mg/kgbw and 6 repetitions for 60 days using Wistar-strain white rats (Rattus norvegicus) as laboratory animals. The results showed that during the treatment, the administration up to a dose of 500 mg/kgbw did not give a significant difference to all observed variables. The administration of 5000 and 15000 mg/kgbw gave a significant difference on the changes in body weight, the addition of the amount of water drunk, the levels of Calcium, Potassium and Sodium in the blood, SGOT and SGPT values, and observation on necrotic cells in the kidneys. The administration of the highest porang flour dosage, namely 15000 mg/kgbw did not cause any rat mortality and did not cause any real cell damage to the liver, but caused hyperactive behavior in female rats.

The purpose of this study was to determine the types of snacks and how to serve the daily menu of women from poor families in the city of Malang as an indicator of nutritional adequacy. This study used survey methods in the form of questionnaires, interviews and development. The snacks consumed are mostly made from carbohydrate sources, while daily drinks are more often water, sweet tea and coffee or the occasional ice with dawet, etc. The ingredients and seasonings used are agricultural products which are widely obtained in the local area. Serving simple daily dishes according to meal times

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