Purification and separation of glucomannan from porang tuber flour (<i>Amorphophallus muelleri</i>) using microwave assisted extraction as an innovative gelatine substituent.

According to the data analysis of variance in Table 3 , the ethanol concentration in the MAE process had a highly significant impact on glucomannan content because it has a p-value <0.01 and also F calculate > F 1 %.

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