[1] Rahayu WP, Septiani I. The Role of Food Science and Technology for Indonesian Indigenous Food Product Development To Achieve Food Security. Indones Food Nutr Prog 2021;17:12. https://doi.org/10.22146/ifnp.53294.
[2] UNICEF. UNICEF/WHO/World Bank Joint Child Malnutrition Estimates (Global and Regional). 2023.
[3] Association AD. Classification and Diagnosis of Diabetes Melitus. Diabetes Care 2015;38.
[4] Soelistijo S, Suastika K, Lindarto D, Decroli E, Permana H, Sucipto K, et al. Pedoman Pengelolaan dan Pencegahan Diabetes Melitus Tipe 2 Dewasa di Indonesia 2021. Indonesia: PB Perkeni; 2021.
[5] Yanuriati A, Marseno DW, Rochmadi, Harmayani E. Characteristics of glucomannan isolated from fresh tuber of Porang (Amorphophallus muelleri Blume). Carbohydr Polym 2017;156:56–63. https://doi.org/10.1016/j.carbpol.2016.08.080.
[6] Maximize Market Research PVT. LTD. Glucomannan Market: Global Industry Analysis and Forecast (2023-2029) 2023. https://www.maximizemarketresearch.com/market-report/global-glucomannan-market/101113/.
[7] Guo L, Yokoyama W, Chen M, Zhong F. Konjac glucomannan molecular and rheological properties that delay gastric emptying and improve the regulation of appetite. Food Hydrocoll 2021;120:106894. https://doi.org/10.1016/j.foodhyd.2021.106894.
[8] Ariftiyana S, Nurfikasari L, Murniyati D, Prastowo A, Kurniasari Y, Hadi H, et al. Porang (Amorphophallus oncophyllus) Flour Macerated with Strobilanthes crispus Reduced the Blood Glucose Levels of Streptozotocin-Induced Diabetic Rats. Open Access Maced J Med Sci 2022;10:127–31. https://doi.org/10.3889/oamjms.2022.9505.
[9] Nurinda E, Hadi H, Lestari AP. Porang fl our with keji beling maceration reduced total cholesterol levels in diabetic rats male wistar rats 2018:0–5.
[10] Mao YH, Xu YX, Li YH, Cao J, Song FL, Zhao D, et al. Effects of konjac glucomannan with different molecular weights on gut microflora with antibiotic perturbance in in vitro fecal fermentation. Carbohydr Polym 2021;273:118546. https://doi.org/10.1016/j.carbpol.2021.118546.
[11] Devaraj RD, Reddy CK, Xu B. Health-promoting effects of konjac glucomannan and its practical applications: A critical review. Int J Biol Macromol 2019;126:273–81. https://doi.org/10.1016/j.ijbiomac.2018.12.203.
[12] Susanti N. Suplementasi tepung porang (Amorphophallus muelleri Blume) sebagai nutraceutical dalam manajemen diabetes mellitus tipe 2. El-Hayah 2014;5:9–16. https://doi.org/10.1017/CBO9781107415324.004.
[13] Aprilia V, Kusumawardani N, Fauzi R, Estinignsih D, Kusumawati D. Calcium oxalate levels , glucomannan levels , and antioxidative activities of different sized Amorphophallus oncophyllus particles and the maceration of Strobilanthes crispus Calcium oxalate levels , glucomannan levels , and antioxidative activities of di. IOP Conf. Ser. Earth Env, 2023, p. 0–6. https://doi.org/10.1088/1755-1315/1241/1/012088.
[14] Widjanarko SB, Suwasito TS. Pengaruh lama penggilingan dengan metode ball mill terhadap renemen dan kemampuan hidrasi tepung porang (Amorphophallus muelleri Blume). J Pangan Dan Agroindustri 2014;2:79–85.
[15] Widjanarko SB, Widyastuti E, Rozaq FI. Pengaruh lama penggilingan tepung porang (Amorphophallus muelleri Blume) dengan metode ball mill (cyclone separator) terhadap sifat fisik dan kimia tepung porang. J Pangan Dan Agroindustri 2015;3:867–77.
[16] Witoyo JE, Widjanarko SB, Argo BD. The effect of feed rate and inlet air velocity to reduce calcium oxalate on porang chips using micro mill assisted Cyclone separator. AIP Conf Proc 2019;2120. https://doi.org/10.1063/1.5115689.
[17] Faridah A, Widjanarko SB. Optimization of multilevel ethanol leaching process of porang flour (Amorphophallus muelleri) using response surface methodology. Int J Adv Sci Eng Inf Technol 2013;3:74–80.
[18] Ferdian MA, Perdana RG. Teknologi Pembuatan Tepung Porang Termodifikasi Dengan Variasi Metode Penggilingan Dan Lama Fermentasi. J Agroindustri 2021;11:23–31. https://doi.org/10.31186/j.agroindustri.11.1.23-31.
[19] A RQ, Hasanah U, Hadi H, Mustofa M, Nurinda E, Kurniasari Y, et al. Acute Toxicity Study of Porang ( Amorphophallus oncophyllus ) Flour Macerated with Strobilanthes crispus in Wistar Rats 2021;9:976–81.
[20] Donowarti I, Widjanarko SB, Yunianta Y, Pudjiastuti P. Acute toxicity test of low calcium oxalate porang (Amorphophallus mueleri Blume) flour. Iraqi J Agric Sci 2021;52:218–31. https://doi.org/10.36103/ijas.v52i1.1253.
[21] Aprilia V, Nurinda E, Alpina L, Hadi H, Ariftiyana S, Kurniasari Y. Proses reduksi kalsium oksalat pada tepung porang (Amorphophallus oncophyllus) dengan maserasi ekstrak daun keji beling (Strobilanthes crispa). S00202006668, 2020.
[22] Aprilia V, Fauzi R, Kusumawardani N, Estiningsih D, Kusumawati D, Effendi A, et al. Komposisi Permen Jeli Rendah Kalori dengan Penambahan Porang Maserasi Keji Beling. S00202211830, 2022.
[23] Amalia RR, Lestari E, Safitri NE. Pemanfaatan Jagung (Zea mays) Sebagai Bahan Tambahan Dalam Pembuatan Permen Jelly. Teknol Pangan Media Inf Dan Komun Ilm Teknol Pertan 2021;12:123–30. https://doi.org/https://doi.org/10.35891/tp.v12i1.2163.
[24] AOAC. Official of analysis of the association of official analytical chemistry. Airlington: AOAC Inc.; 2005.
[25] Novotny JA, Gebauer SK, Baer DJ. Discrepancy between the Atwater factor predicted and empirically measured energy values of almonds in human diets. Am J Clin Nutr 2012;96:296–301. https://doi.org/10.3945/ajcn.112.035782.
[26] Afzaal M, Saeed F, Ateeq H, Ahmed A, Ahmad A, Tufail T, et al. Encapsulation of Bifidobacterium bifidum by internal gelation method to access the viability in cheddar cheese and under simulated gastrointestinal conditions. Food Sci Nutr 2020;8:2739–47. https://doi.org/10.1002/fsn3.1562.
[27] Juray S, Axen K V., Trasino SE. Remission of type 2 diabetes with very low-calorie diets —a narrative review. Nutrients 2021;13:1–18. https://doi.org/10.3390/nu13062086.
[28] Kusumaningrum A, Parnanto NHR, Atmaka W. Kajian Pengaruh Variasi Konsentrasi Karaginan-Konjak Sebagai Gelling Agent Terhadapa Karakteristik Fisik, Kimia, dan Sensoris Permen Jelly Buah Labu Kuning (Cucurbita maxima). J Teknosains Pangan 2016;5:1–11.
[29] Akesowan A. Impact of sucrose replacement on gel texture and sensory perception of konjac jellies. Pakistan J Agric Sci 2021;58:763–9. https://doi.org/10.21162/PAKJAS/21.6819.
[30] Wardhani DH, Atmadja AA, Nugraha CR. Pencegahan Pencoklatan Enzimatik pada Porang Kuning (Amorphophallus oncophyllus). J Reakt 2017;17:104–10.
[31] Kumoro AC, Amyranti M, Retnowati DS, Ratnawati R. Browning Prevention of Chips from Freshly Harvested Porang (Amorphophallus oncophyllus) Tubers through Immersion in Ascorbic Acid Solutions at Various Times. J Phys Conf Ser 2019;1295:1–6. https://doi.org/10.1088/1742-6596/1295/1/012023.
[32] Amyranti M. Browning Prevention of Flour from Freshly Harvested Porang (Amorphophallus oncophyllus) Tubers through Immersion in Sodium Metabisulfite at Various Times. Unistek 2020;7:1–5. https://doi.org/10.33592/unistek.v7i1.474.
[33] Putri WDR, Nurbaya SR, Murtini ES. Microencapsulation of Betacyanin Extract from Red Dragon Fruit Peel. Curr Res Nutr Food Sci 2021;9:953–60. https://doi.org/10.12944/CRNFSJ.9.3.22.
[34] Soedirga LC, Marchellin. Physicochemical Properties of Jelly Candy Made with Pectin from Red Dragon Fruit Peel in Combination with Carrageenan. Caraka Tani J Sustain Agric 2022;37:1–14. https://doi.org/10.20961/carakatani.v37i1.53798.
[35] Kok MS, Abdelhameed AS, Ang S, Morris GA, Harding SE, Ko MS. A novel global hydrodynamic analysis of the molecular flexibility of the dietary fibre polysaccharide konjac glucomannan. Food Hydrocoll 2009;23:1910–7. https://doi.org/10.1016/j.foodhyd.2009.02.002.
[36] Aanisah N, Wardhana YW, Chaerunisaa AY, Budiman A. Review on Modification of Glucomannan as an Excipient in Solid Dosage Forms. Polymers (Basel) 2022;14:1–19. https://doi.org/10.3390/polym14132550.
[37] Hu Y, Tian J, Zou J, Yuan X, Li J, Liang H, et al. Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends. Int J Biol Macromol 2019;123:1165–71. https://doi.org/10.1016/j.ijbiomac.2018.10.190.
[38] Hurler J, Škalko-Basnet N. Potentials of Chitosan-Based Delivery Systems in Wound Therapy: Bioadhesion Study. J Funct Biomater 2012;3:37–48. https://doi.org/10.3390/jfb3010037.
[39] Shaliha, Abduh, Hintono A. Aktivitas antioksidan, tekstur, dan kecerahan ubi jalar ungu (Ipomoea batatas) yang dikukus pada berbagai lama waktu pemanasan. J Apl Teknol Pangan 2017;6:141–60.
[40] Yusof N, Jaswir I, Jamal P, Jami MS. Texture Profile Analysis (TPA) of the jelly dessert prepared from halal gelatin extracted using High Pressure Processing (HPP). Malaysian J Fundam Appl Sci 2019;15:604–8. https://doi.org/10.11113/mjfas.v15n4.1583.
[41] John M. Principles of Food Chemistry Third Edition. Science (80- ) 1999:500.
