Glucomannan

Glucomannan is a natural, water-soluble dietary fiber extracted from the roots of the elephant yam, also known as konjac. It is available as a supplement, in drink mixes and is also added to food products, such as pasta and flour. It is also the main ingredient in shirataki noodles.

Glucomannan comprises 40% of the dry weight of the elephant yam, which is originally from Southeast Asia. It has a long history of use in herbal mixtures and traditional foods like tofu, noodles, and konjac jelly.

After the fiber has been extracted from the plant, it looks something like this: In addition to being sold as a dietary supplement, it is used as a food additive — an emulsifier and thickener denoted with the E-number E425-ii.

Glucomannan has an exceptional ability to absorb water and is one of the most viscous dietary fibers known.

It absorbs so much liquid that if you empty a glucomannan capsule into a small glass of water, the entire thing turns into a gel. These unique properties are believed to mediate its effects on weight loss

Glucomannan is a water-soluble dietary fiber.

Like other soluble fibers, it is believed to promote weight loss via several mechanisms :

  • It has a very lowcalorie
  • It takes up space in the stomach and promotes a feeling of fullness (satiety), reducing food intake at a subsequent meal.
  • It delays emptying of the stomach, contributing to increased satiety.
  • Like other soluble fibers, it reduces the absorption of protein and fat .

It also feeds the friendly bacteria in the intestine, which turn it into short-chain fatty acids like butyrate, shown to protect against fat gain in some animal studies.

Feeding the friendly gut bacteria may also have other benefits, and some studies have shown a correlation between altered gut bacteria and body weight.

These mechanisms are believed to be similar to the effects of other soluble fibers on weight loss.

However, glucomannan is different from other soluble fibers because it’s even moreviscous, which makes it particularly effective.

(https://authoritynutrition.com/glucomannan/)

Organic Konjac

In order to empower people around the forest, we made them konjac suppliers in our company, so they do not damage the forest and only put konjac.

Manfaat Porang

Manfaat tanaman porang banyak sekali terutama untuk industri dan kesehatan, hal ini terutama karena kandungan zat glucomanan yang ada di dalamnya. Adapun manfaat umbi porang adalah sebagai bahan lem atau perekat dan sebagai bahan makanan.

Glukomanan adalah polisakarida dalam famili mannan. Glukomanan terdiri dari monomer β-1,4 α-mannose dan α-glukosa. Glukomanan yang terkandung dalam umbi iles-iles dan porang mempunyai sifat dapat memperkuat gel, memperbaiki tekstur, mengentalkan, dan lain sebagainya (M.Alonso Sande,dkk  2008). Umbi porang bisa dibuat chips, chip setelah dimurnikan jadi tepung dibuat beraneka makanan, antara lain mie, tahu dan beras tiruan rendah kalori. Manfaat lain porang antara lain dipakai sebagai perekat atau lem, campuran bahan baku industri, bahan dasar industri perfilman, hingga diolah menjadi minuman penyegar tubuh. Saat ini, umbi porang belum dimanfaatkan oleh industri di Indonesia secara maksimal atau masyarakat secara luas sebagai bahan tambahan atau fungsional produk makanan. Hal ini disebabkan masyarakat belum dapat mengolah umbi porang tersebut menjadi bahan pangan yang praktis untuk dimakan. Penggunaan tepung glukomanan dari umbi porang sebagai bahan baku utama produk mie rendah kalori, yang merupakan salah satu produk pangan alternatif.

Beberapa manfaat dan kegunaan Porang

  1. Bahan Perekat / Lem : Sebagai bahan perekat tepung mannan ini daya rekatnya terbaik dan kedap air.
  2. Industri Textil : Tepung Mannan dipakai sebagai pengganti tepung kanji sehingga kain katun, kain linen, wol dan kain bahan imitasi lainnya menjadi lebih mengkilap
  3. Industri Kertas : Digunakan sebagai bahan campuran agar kertas menjadi cukup kuat dan lemas
  4. Industri Laboratorium : Pengganti media tumbuh mikroba ataupun sebagai detector mikroba alami yang mampu menyediakan unsur karbon bagi mikroba
  5. Industri Makanan :
    1. Pembuatan Konnyaku tofu dan shirataki di korea dan jepang.
    2. Karena rendah kalori tepung ini digunakan sebagai beras tiruan rendah kalori dan makanan lainnya
  6.  Industri Kesehatan :
    1. Mencegah naiknya kadar kolesterol dalam darah, Tepung Diet untuk penderita diabetes, Menurunkan darah tinggi.
    2. Tepung porang dapat mengurangi penyerapan lemak dalam tubuh sehingga sering digunakan untuk menurunkan berat tubuh.
    3. Pembungkus kapsul dan perekat tablet.
    4. Minuman Penyegar ( industri minuman )
  7. Industri Kelistrikan : Sebagai Isolator pembungkus kabel
  8. Industri Pesawat Terbang : Spare part pesawat dan parasut para penerun payung
  9. Industri Pabrik Gula
  10. Industri Pertambangan : Di Industri batubara tepung mannan digunakan untuk penjernih dan massa pengikat. Partikel batubara yang terlarut dalam air dapat dengan mudah terikat oleh mannan ini, sehingga airnya dapat dimanfaatkan kembali
  11. Industri perfilman : Biasa digunakan sebagai pengganti selulosa

Konjac

konjac is a Amorphophallus konjac also known as konjak, konjaku, konnyaku potato, devil’s tongue, voodoo lily, snake palm, or elephant yam is a plant of the genus Amorphophallus.

The dried corm of the konjac plant contains around 40% glucomannan gum. This polysaccharide makes konjac jelly highly viscous and may be responsible for many of its putative health benefits as used in traditional Chinese medicine, detoxification, tumour-suppression, blood stasis alleviation and phlegm liquefactio.

Forest as an ecosystem not only save natural resources such as timber, but still a lot of potential non-wood that can be taken by society through the cultivation of agricultural crops on forest land. The farming activities are expected to bring the benefits in terms of both economic and ecological terms, which will remain in soil fertility can be maintained without changing the main function. One type of crop stream considerable potential is konjac tuber, and in order to provide the pilot community about konjac

Indonesia Konjac is free from chemicals, colouring, additives and irritants. 100% biodegradable and fully sustainable, this moisture rich plant fibre is mixed and handmade into our sponges with natural water filtered through volcanic rock.

Konjac plant (Amorphopallus oncophillus) is a plant that lives in tropical forests. Plants can also be planted in the lowlands are easy to live among stands of forest trees such as teak, tree Sono, etc.

First discovered in the Indochinese region, Konnyaku has been used in Korea, Japan and China for over 1,500 as medicine, food, a dieting aid and as a beauty product. Highly prized for its health giving properties the Konjac Sponge was originally created for delicate baby skin.