Evidence map›Paper›PMID 42057472›Full record

ArticleTheScientificWorldJournal2026

Effects of Wet Extraction Parameters on Glucomannan Purity and Calcium Oxalate Reduction in Porang (Amorphophallus oncophyllus) Tuber Flour.

Heny Herawati, Abdullah Bin Arif, Suparlan Suparlan, Feri Kusnandar, Iceu Agustinisari, Sri Widowati, Sintha Suhirman, Misgiyarta Misgiyarta, Muchamad Bachtiar, Hernani Hernani and 5 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in TheScientificWorldJournal, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

15 authors.

Heny HerawatiResearch Center for Process Technology, Research Organization for Energy and Manufacture, National Research and Innovation Agency, South Tangerang, Indonesia, brin.go.id.ORCID https://orcid.org/0000-0002-3052-0395
Abdullah Bin ArifResearch Center for Horticulture, Research Organization for Agriculture and Food, National Research and Innovation Agency, Bogor, Indonesia, brin.go.id.ORCID https://orcid.org/0000-0002-3552-2875
Suparlan SuparlanResearch Center for Equipment Manufacturing Technology, Research Organization for Energy and Manufacture, National Research and Innovation Agency, South Tangerang, Indonesia, brin.go.id.
Feri KusnandarFood Science and Technology Department, IPB University, Bogor, Indonesia, ipb.ac.id.
Iceu AgustinisariResearch Center for Process Technology, Research Organization for Energy and Manufacture, National Research and Innovation Agency, South Tangerang, Indonesia, brin.go.id.
Sri WidowatiResearch Center for Process Technology, Research Organization for Energy and Manufacture, National Research and Innovation Agency, South Tangerang, Indonesia, brin.go.id.
Sintha SuhirmanResearch Center for Process Technology, Research Organization for Energy and Manufacture, National Research and Innovation Agency, South Tangerang, Indonesia, brin.go.id.
Misgiyarta MisgiyartaResearch Center for Process Technology, Research Organization for Energy and Manufacture, National Research and Innovation Agency, South Tangerang, Indonesia, brin.go.id.
Muchamad BachtiarSchool of Business, IPB University, Bogor, Indonesia, ipb.ac.id.
Hernani HernaniResearch Center for Process Technology, Research Organization for Energy and Manufacture, National Research and Innovation Agency, South Tangerang, Indonesia, brin.go.id.
Atika HamaisaResearch Center for Process Technology, Research Organization for Energy and Manufacture, National Research and Innovation Agency, South Tangerang, Indonesia, brin.go.id.
Tri MarwatiResearch Center for Food Technology and Processing, Research Organization for Agriculture and Food, National Research and Innovation Agency, Gunung Kidul, Yogyakarta, Indonesia, brin.go.id.ORCID https://orcid.org/0000-0003-4744-9510
Fetriyuna FetriyunaDepartment of Food Technology, Faculty of Agro-Industrial Technology, Padjadjaran University, Jatinangor, Indonesia, unpad.ac.id.ORCID https://orcid.org/0000-0001-6735-0724
Fitria Riany ErisDepartment of Food Technology, Faculty of Agriculture, Sultan Ageng Tirtayasa University, Serang, Indonesia.ORCID https://orcid.org/0000-0002-8567-9002
Novitri HastutiResearch Center for Biomass and Bioproducts, Research Organization for Nanotechnology and Materials, National Research and Innovation Agency, South Tangerang, Indonesia, brin.go.id.

Funding

Indonesia Endowment Fund for Education Agency (LPDP)Ministry of FinanceNational Research and Innovation Agency (BRIN) Indonesia 17/III.11/HK/2023National Research and Innovation Agency (BRIN) Indonesia 27/III.11/HK/2022
6 · The paper itself

Abstract

Porang tuber is one of the commodities containing high glucomannan, which increases the body's immunity and reduces cholesterol, blood sugar, and body weight. However, porang tubers contain calcium oxalate, which hurts the human body. The study aimed to define the effect of soaking ratio, solvent concentration, and processing time on the purification technique to obtain high-purity flour and determine the best characteristics of porang flour. The porang tubers were extracted using the wet method, which consisted of the immersion ratio of adding sodium metabisulfite (Na

Indexed as

AmorphophallusCalcium OxalateFlourMannansViscosity(1-6)-alpha-glucomannanCalcium OxalateMannansAmorphophallus onchophyllus, glucomannanoxalatequalitywet extraction

Identifiers

PMID42057472
PMCPMC13129216

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.