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Welcome to PT. Tharwa Barokah Abadi.

We are specialist manufacture of konjac powder / Glucomannan Fluor. We assisted farmers to establish  produce konjac tuber. We have flour produced close to our farmers thats make konjac flour is very high quality. 

In line with the bussines we also produce some essential oils such as Lemongrass oil,  Cananga Oil, Clove Leaf Oil, Patchouli Oil, Cajuput Oil etc produce with small and big capacity.

We also produce coconut shell charcoal briquette with capacity of 100 tons per month, our briquette factory in Cikembar Sukabumi Indonesia.

Spices and herbs trader are basic experience’s employer on PT. Tharwa Barokah Abadi and so far we still do these activities.

We had the pleasure to work with you and proud to be a part of you,

KONJAC GLUCOMANNAN

konjac glucomannan

KONJAC PRODUCT

Konjac Chips  |  Konjac  Flour

 

Konjac (Amorphophallus konjac) also known as konjak, konjaku, konnyaku potato, devil’s tongue, voodoo lily, snake palm, or elephant yam (though this name is also used for A. paeoniifolius), is a plant of the genus Amorphophallus.

Amorphophallus konjac is native to subtropical eastern Asia; from Japan to China, and south to Vietnam and Laos. In other countries such as Indonesia, different (tropical) species of konjac grow.

Konjac gum and konjac glucomannan are both obtained from konjac flour, which is the raw unpurified powder from the tubers of various species of Amorphophallus, including Amorphophallus konjac. Konjac gum is obtained from konjac flour through aqueous extraction, while konjac glucomannan is obtained through ethanol extraction.

Konjac flour (konjac gum) contains 70-90% glucomannan as the m

ain polysaccharide, 8% water, 2% starch, 8% cellulose and 1% ash

Konjac powder is widely used in the food industry to make various kinds of food additives due to its properties of hydrophilicity, thickening, stability, emulsifying, gelatinization and film forming

Process
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