The Characteristics of Low Sugar Jelly Made From Porang Flour and Agar

Abstract

Jelly is a food product with a chewy and soft texture, so widely used as a dessert ingredient and a mixture in drinks. Jelly could be produced from konjac or glucomannan flour that is formulated with other additives to give the desired texture. The objective of this study was to determine the optimum proportion of porang flour as a gelling agent in producing jelly powder and to determine the effect of adding low-calorie sweeteners on the characteristics of the product. The study was arranged in a completely randomized design. The formulations to be carried out in the first stage are: konjac: agar (60:40); porang flour : agar (40:60); konjac: agar: guar gum (40:40:20); konjac: agar: guar gum (40:30:30); konjac: guar gum (40:60) and commercial product. The potential formula from the previous stage were optimized to get the optimum formula of porang jelly powder. The optimum formula then mixes with low-calorie sweetener, i.e stevia; sorbitol-erythritol-steviol glycoside mix that compared with sucrose. The results showed that the proportion of porang flour: agar (40:60) produced jelly with the optimum texture characteristics and the lowest syneresis. The use of stevia increases the texture characteristics and decreases the syneresis of jelly. The sugar total of jelly powder was quite low, namely 9.5 g for 100 g jelly powder, which is equivalent to 0.18% w/v of jelly.

Quality of Levilactobacillus brevis DSM02 Fermented Goat Milk with The Addition of Porang Flour (Amorphophallus oncophyllus)

“…The increase in dietary fiber content along with the addition of porang flour to Levilactobacillus brevis DSM02 fermented goat milk is due to the presence of dietary fiber in the porang flour used of 3.31%, so the higher the addition of porang flour, the higher the dietary fiber content in fermented goat milk. Research (Herawati and Kamsiati, 2022) supports the fact that porang flour has a dietary fiber content of 3.55%. This study's dietary fiber amount is consistent with studies by Suryana et al (2022), which found that jelly drinks containing porang powder had a fiber content of about 0.145%.…”

“…This study's dietary fiber amount is consistent with studies by Suryana et al (2022), which found that jelly drinks containing porang powder had a fiber content of about 0.145%. According to (Aller et al, 2011), glucomannan in porang flour is a source of dietary fiber and may increase viscosity (Herawati and Kamsiati, 2022;Aller et al, 2011), crude dietary fiber is part of food that cannot be digested by the body or hydrolyzed by chemicals such as strong acids and bases. According to Chavhan and Muratkar (2020), Lignin, cellulose, and certain minerals make up crude dietary fiber.…”

Extraction Quality of Porang Flour Due to Chip Flour Treatment and Ethanol Concentration

“…The prospect of developing local tubers in Indonesia is quite potential to be developed further. One of the prospective local tubers is porang and iles-iles which contain glucomannan and can be used as a food ingredient [1,2]. Shen and Li [3] tried to map konjac research activities based on bibliometric analysis, where implementation opportunities for food, pharmaceuticals, and other alternatives are growing and increasing.…”

The Effect of Dry Extraction Process Technology on Characteristics of Porang Flour

“…The modification of process technology is generally carried out in order to obtain optimal product characteristics according to the required yield parameters of porang flour. Porang flour can be used for several processed product applications [1]. One method that can be used to increase the glucomannan content of porang tubers is by carrying out a dry extraction process from the resulting porang chip flour.…”