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Pengaruh pemberian jelly mengandung glukomanan porang (Amorphophalus oncophyllus) dan inulin sebagai makanan selingan terhadap berat badan, IMT, lemak tubuh, kadar kolesterol total, dan trigliserida pada orang dewasa obesitas Saputri, Rissa; A’yun, Rizka Qurrota; Huriyati, Emy; Lestari, Lily Arsanti; Rahayoe, Sri; Yusmiati, Yusmiati; Sulistyo, Okta Haksaica; Harmayani, Eni
Jurnal Gizi Klinik Indonesia Vol 17, No 4 (2021): April
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.58343

Abstract

Effect of jelly containing of porang (Amorphophalus oncophyllus) glucomannan and inulin as a snack to the body weight, BMI, body fat, total cholesterol, and triglyceride levels in obese adultBackground: Obesity is a major risk factor for noncommunicable diseases, especially cardiovascular disease. Porang glucomannan and inulin are water-soluble fibers that have been widely studied for their health benefits. Jelly products that contain both types of fiber are expected to have the ability to support the diet program in adults with obese nutritional status. Objective: To determine the effect of giving jelly containing a combination of glucomannan porang and inulin on body weight, BMI, body fat, total cholesterol, and triglyceride levels in obese adults.Methods: This research is a randomized controlled trial using a pre and post-test design. A total of 55 subjects who live in the Special Region of Yogyakarta, participated in the study until the end of 8 weeks. Subjects were divided into 3 groups; 18 people in the group who were given jelly containing glucomannan porang and inulin (porang-inulin jelly group), 17 people in the group who were given placebo jelly (placebo jelly group), and 20 people in the negative control group who did not get jelly (negative control group). All subjects received a low-calorie diet intervention of 1,500 kcal in the first month and 1,200 kcal in the second month. Results: There was a significant reduction in body weight and BMI (p<0.05) in all groups, but there was no difference in the effect between the porang–inulin jelly group and the other groups (p>0.05). Clinically, there was a significant decrease in body fat percentage in the porang-inulin jelly group, in subjects with the category of an excess fat percent (-0.90 ± 0.49%) and obesity (-1.48 ± 0.83%). A significant decrease in fat percentage also occurred in the porang-inulin jelly group, both in male subjects (-1.42 ± 0.50%) and female (-1.15 ± 0.82%), while in the placebo jelly group and negative control, the decrease did not occur in all categories and genders. There was an increase in total cholesterol levels in the negative control group (p<0.05) after the study (+7.45 ± 13.18 mg/dL). In the porang-inulin jelly group, the increase in cholesterol levels did not occur significantly either in general or based on clinical categories and gender. Conclusion: Consumption of porang-inulin jelly may support weight loss programs, BMI, percent body fat, and inhibit the increase of total cholesterol and triglyceride levels in adults with obese nutritional status.
The Kinetics of Ethanol Volume Change With Variation of Input Volume and Heating Temperature in The Re-Distillation Process of Glucomannan Extraction Residue Using Batch Distillator Manurung, Saut Edo Riko; Pratama, Rizky Qhasim; Rahayoe, Sri; K, Joko Nugroho W.; Wisnu, Febryan Kusuma
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 11, No 1 (2022): March
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v11i1.%p

Abstract

Ethanol is commonly used as a solvent in extracting glucomannan from Porang. However, the extraction process often leaves ethanol. The remaining ethanol can be re-distilled to save the use of it. The remaining ethanol is used in the re-distillation process with input volumes of 50L and 100L with variations in heating temperatures of 80°C, 85°C, and 90°C. This study aimed to analyze the effect of the ethanol input volume and temperature on the output volume of re-distilled ethanol and determine the constant change in volume of re-distilled ethanol using kinetics and Arrhenius equations. The results showed that the input volume and heating temperature variation differed significantly from the ethanol output volume. The k value changes in the ethanol output volume from re-distillation with an input volume of 50L and a temperature variation of 80°C, 85°C, and 90°C respectively were 0.0016, 0.0023, and 0.0027 L/min, while the input volume of 100L was 0.0009, 0.001, and 0.0014 L/min. The results of the k value as a function of temperature using the Arrhenius equation showed that the re-distillation process with an input volume of 50L and 100L produces activation energy (Ea) of 55.83 kJ/mol and 46.94 kJ/mol, while the collision frequency value (A) of 3.03x105/min and 7.7x103/min.Keywords: Distillation, ethanol, glucomannan, arrhenius model, re-distillation
KOEFISIEN PERPINDAHAN PANAS KONVEKSI PADA PROSES KRISTALISASI GULA SEMUT DENGAN SUMBER PANAS UAP Sri Rahayoe; Andri Wiyanto; Nursigit Bintoro; Budi Rahardjo
Teknotan: Jurnal Industri Teknologi Pertanian Vol 6, No 2 (2012)
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Gula semut merupakan produk pengembangan gula dari nira kelapa yang berbentuk kristal dan mudah larut dalam air panas maupun dingin. Bahan baku pembuatan gula semut dapat berupa nira segar maupun gula kelapa yang diencerkan. Penelitian ini bertujuan menentukan koefisien perpindahan panas konveksi pada proses kristalisasi gula semut menggunakan kristalisator dengan sumber panas dari uap panas. Bahan baku pembuatan gula semut dalam penelitian ini adalah gula kelapa (gula jawa) yang diencerkan dengan perbandingan gula kelapa dan air berturut-turut 10 kg : 5 liter ; 10 kg : 10 liter dan 10 kg : 15 liter. Kristalisasi dilakukan menggunakan kristalisator bersumber panas uap dari boiler dengan tekanan maksimum 1,8 atm. Uap panas dialirkan selama proses penguapan hingga diperoleh larutan kental yang siap dikristalisasi, kemudian uap panas dihentikan hingga terbentuk kristal yang siap dikeringkan. Selama proses pengolahan diamati perubahan suhu tiap 30 detik selama 10 menit pertama, kemudian pengamatan selanjutnya dilakukan tiap 2 menit sampai proses berakhir. Data perubahan suhu dianalisis untuk mendapatkan nilai koefisien perpindahan panas konveksi (h). Hasil penelitian menunjukkan bahwa waktu proses bervariasi tergantung kualitas gula kelapa dan konsentrasi larutan dengan kisaran 100 – 170 menit. Nilai koefisien perpindahan panas konveksi (h) diperoleh hevaporasi1 berkisar antara 23-102 W/m2oC; hevaporasi2 berkisar antara 192-1276  W/m2oC; dan hkristalisasi  berkisar antara 3-15 W/m2oC. Kata kunci: gula semut, koefisien pindah panas konveksi
Kinetika Perubahan Sifat Fisik dan Kadar Tanin Biji Sorgum (Sorghum Bicolor L.) Selama Perendaman Asropi Asropi; Nursigit Bintoro; Joko Nugroho Wahyu Karyadi; Sri Rahayoe; Arifin Dwi Saputro
agriTECH Vol 39, No 3 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (755.009 KB) | DOI: 10.22146/agritech.42610

Abstract

Some studies have been done to examine that the soaking process of sorghum seeds decrease the tannin level, but have not yet examined the kinetics of reaction changes during soaking. The aim of this experiment was to study the kinetics of changes on physical characteristics and tannin level of sorghum seeds during soaking. This experiment used milled and not milled red sorghum seeds which were soaked for 24 hours in distilled and alkaline solution at 30, 45, and 60 ºC. Observed parameters included water content, tannin content, and hardness, which were analyzed using statistical data and the kinetics of parameter change rate. Temperature treatment had a significant effect on the changes in all parameters of sorghum seeds during soaking. The increase in temperature accelerated the diffusion coefficient (Deff) in a range between 6.6345x10-12 m2/second to 13.5519x10-12 m2/second and energy activation of 8.054 kJ/mol; 3.274 kJ/mol; 3.183 kJ/mol; and 7.29 kJ/mol on the distilled water soaking treatment of not milled sorghum seeds, alkaline soaking treatment of not milled seeds, the distilled water soaking treatment of milled sorghum seeds, and alkaline soaking treatment of milled seeds.  The highest decrease in tannin content was 77.9%, that was obtained in the treatment of alkaline soaking treatment of milled seeds at 60 ºC. The highest increase in volume occurred in the treatment of alkaline soaking treatment of milled seeds (76.0%).  The value of the constant rate tended to increase with the increasing temperature of the soaking process. This means that the changes in the parameter were faster at a higher temperature, so the energy activation used is lower.
Konstanta Laju Pengeringan Daun Sambiloto Menggunakan Pengering Tekanan Rendah Sri Rahayoe; Budi Rahardjo; Siti Kusumandari
Jurnal Rekayasa Proses Vol 2, No 1 (2008)
Publisher : Departemen Teknik Kimia Fakultas Teknik Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (336.895 KB) | DOI: 10.22146/jrekpros.550

Abstract

Pada penelitian ini dilakukan pengeringan bahan herbal dan obat-obatan tradisional yang peka terhadap panas yaitu daun sambiloto menggunakan pengering bertekanan rendah. Tekanan yang rendah akan membuat titik uap air akan turun sehingga air akan menguap pada suhu di bawah 100°C. Suhu rendah ini juga bertujuan untuk mengurangi tingkat kerusakan kandungan kimia bahan peka panas. Sedangkan tujuan penelitian adalah menganalisis konstanta laju pengeringan daun sambiloto selama proses pengeringan menggunakan pengering tekanan rendah. Pengeringan daun sambiloto dilakukan pada suhu dan tekanan yang bervariasi yaitu variasi suhu 30°C, 40°C, 50°C dan variasi tekanan 61 kPa, 48 kPa dan 35 kPa. Pengeringan daun sambiloto dilakukan dari kadar air ± 70% hingga ± 10%. Selama proses pengeringan perubahan kadar air diukur dengan interval waktu 10, 20, 30, 60, 90, 120, 150 dan 210 menit. Pengukuran kadar air dilakukan dengan cara termogravimetri. Analisis konstanta laju pengeringan menggunakan persamaan lapis tipis. Hasil penelitian menunjukkan nilai konstanta laju pengeringan pada tekanan rendah berkisar 0,01-0,0175 men1. Pengeringan menggunakan tekanan rendah dapat meningkatkan laju pengeringan. Persamaan empiris konstanta laju pengeringan sebagai fungsi suhu dan tekanan yang dinyatakan sebagai kprediksi = 0,00075T0,823P-0,021 dapat diaplikasikan untuk memprediksi perubahan kadar air daun sambiloto selama pengeringan pada tekanan rendah. Kata kunci: konstanta laju pengeringan, pengeringan bertekanan rendah, daun Sambiloto Herbs (traditional medicine) such as sambiloto leaves are senisitive to heat, therefore the drying process of herbs were performed at low-pressure. At low pressure, evaporation of water in the herbs can be carried out at a temperature below 100°C. The low temperature of drying may reduce the destruction of heat-sensitive chemicals inside the herbs. The present study aimed at analyzing the drying-rate constant of sambiloto leaves during low-pressure drying. Sambiloto leaves were dried at varied temperature of 30°C, 40°C, and 50°C, and varied pressure of 61 kPa, 48 kPa, and 35 kPa. The water content of sambiloto leaves was reduced from ± 70% to ± 10%. The change in water content was measured after 10, 20, 30, 60, 90, 120, 150 and 210 minutes, by using thermogravimetry technique. The drying-rate constant was calculated using the equation of thin films. The drying-rate constant was 0.01 – 0.0175 min-1. It was observed that the drying-rate increases as the pressure decreases. To predict the change of water content in sambiloto leaves during low-pressure drying process, an empirical equation for the drying-rate constant as a function of temperature and pressure was derived from the experimental data, kprediction= 0,00075T0,823P-0,021. Key words: drying-rate constant, low-pressure drying, sambiloto leaves
Kinerja Internal Reboiler Tipe Vertical Tubular Baffle pada Proses Distilasi Etanol secara Batch yuana susmiati; Bambang Purwantana; Nursigit Bintoro; Sri Rahayoe
Jurnal Rekayasa Proses Vol 15, No 1 (2021)
Publisher : Departemen Teknik Kimia Fakultas Teknik Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jrekpros.65483

Abstract

The performance of ethanol distillation is determined by the type of reboiler used in the distillation column. This study aims to determine the effect of differences in diameter and height of internal reboiler tubes, as well as feed content on ethanol distillate concentration and distillation yield. The research was conducted on a batch ethanol distillation process using a rectified distillation device with an internal vertical tubular baffle reboiler using different diameters and tube height, namely 1.5, 1, and 0.5 inches of diameter, and 8, 6, and 4 cm of tube heights. Materials or feeds in this study were ethanol solutions with levels of 10%, 20%, and 30% v/v. The results showed that the highest ethanol distillate content of 97.17% v/v (average) was achieved in the distillation process using an internal reboiler with a diameter of 0.5”, a tube height of 8 cm, and a feed content of 10%. Geometry affected the heat transfer process in the internal reboiler of a distillation device so that it affected the distillation results.Keywords: distillation; ethanol; internal reboiler: performanceA B S T R A KKinerja alat distilasi etanol ditentukan oleh jenis reboiler yang digunakan pada kolom distilasi. Penelitian ini bertujuan untuk menentukan pengaruh perbedaan diameter dan tinggi tabung internal reboiler, serta kadar umpan terhadap kadar etanol distilat dan rendemen distilasi. Penelitian dilakukan pada proses distilasi etanol secara batch menggunakan alat distilasi rektifikasi dengan internal reboiler jenis Vertical Tubular Baffle yang berbeda ukuran diameter dan tinggi tabungnya, yaitu diameter 1,5, 1 dan 0,5 inci, serta tinggi tabung 8, 6 dan 4 cm. Bahan atau umpan pada penelitian ini adalah larutan etanol berkadar 10%, 20% dan 30% v/v. Hasil penelitian didapatkan kadar etanol distilat yang paling tinggi dengan kadar rata-rata 97,17% v/v dicapai pada proses distilasi dengan internal reboiler berukuran diameter 0,5 inci, dan tinggi tabung 8 cm dan kadar umpan 10%. Geometri berpengaruh pada proses perpindahan panas di dalam internal reboiler suatu alat distilasi sehingga berpengaruh terhadap hasil distilasi.Kata kunci: distilasi; etanol; internal reboiler; kinerja
Application of Postharvest management of Corn to Support Integrated Farming System Joko Nugroho Wahyu Karyadi; Dwi Ayuni; Nursigit Bintoro; Sri Rahayoe; Bambang Purwantana
Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement) Vol 7, No 3 (2021): September
Publisher : Direktorat Pengabdian kepada Masyarakat Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (14.115 KB) | DOI: 10.22146/jpkm.53273

Abstract

Corn is a superior crop and its production centers are in the Grobogan and Pati Regency, Central Java Province, Indonesia. This plant is partly cultivated in farm fields and forest land owned by Purwodadi Forest Control Area (in Indonesia known as 'Kawasan Penguasaan Hutan – KPH) as an intercrop during re-planting of tropical hardwood, namely teak. Corn has become one of the significant side hustles for most of the residents in KPH with high incomes. Unfortunately, this high corn production was not accompanied by adequate postharvest technology. Some vital problems occurred, especially during raining season, like fungi, undesired germination, and many more. Therefore, the weight loss of corn production is still very high. This activity aimed to assist farmers by changing how farmers look at the quality assurance of the produced corn products and improving farmers' postharvest corn practices. This activity's method was introducing corn harvesting machines, namely corn sheller machines, and improving the farmers’ knowledge about the quality control of corn. The activities were carried out to allocate five (5) units of corn sheller units to five Forest Village Community Institutions (in Indonesia known as 'Lembaga Masyarakat Desa Hutan,' LMDH) who were the targeted partners. The activities of sharing the knowledge regarding good postharvest for corn were going well and the participants gave excellent responses and actively participated.
Konstanta Laju Pengeringan Daun Sambiloto Menggunakan Pengering Tekanan Rendah Sri Rahayoe; Budi Rahardjo; Siti Kusumandari
Jurnal Rekayasa Proses Vol 2, No 1 (2008)
Publisher : Departemen Teknik Kimia Fakultas Teknik Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jrekpros.550

Abstract

Pada penelitian ini dilakukan pengeringan bahan herbal dan obat-obatan tradisional yang peka terhadap panas yaitu daun sambiloto menggunakan pengering bertekanan rendah. Tekanan yang rendah akan membuat titik uap air akan turun sehingga air akan menguap pada suhu di bawah 100°C. Suhu rendah ini juga bertujuan untuk mengurangi tingkat kerusakan kandungan kimia bahan peka panas. Sedangkan tujuan penelitian adalah menganalisis konstanta laju pengeringan daun sambiloto selama proses pengeringan menggunakan pengering tekanan rendah. Pengeringan daun sambiloto dilakukan pada suhu dan tekanan yang bervariasi yaitu variasi suhu 30°C, 40°C, 50°C dan variasi tekanan 61 kPa, 48 kPa dan 35 kPa. Pengeringan daun sambiloto dilakukan dari kadar air ± 70% hingga ± 10%. Selama proses pengeringan perubahan kadar air diukur dengan interval waktu 10, 20, 30, 60, 90, 120, 150 dan 210 menit. Pengukuran kadar air dilakukan dengan cara termogravimetri. Analisis konstanta laju pengeringan menggunakan persamaan lapis tipis. Hasil penelitian menunjukkan nilai konstanta laju pengeringan pada tekanan rendah berkisar 0,01-0,0175 men1. Pengeringan menggunakan tekanan rendah dapat meningkatkan laju pengeringan. Persamaan empiris konstanta laju pengeringan sebagai fungsi suhu dan tekanan yang dinyatakan sebagai kprediksi = 0,00075T0,823P-0,021 dapat diaplikasikan untuk memprediksi perubahan kadar air daun sambiloto selama pengeringan pada tekanan rendah. Kata kunci: konstanta laju pengeringan, pengeringan bertekanan rendah, daun Sambiloto Herbs (traditional medicine) such as sambiloto leaves are senisitive to heat, therefore the drying process of herbs were performed at low-pressure. At low pressure, evaporation of water in the herbs can be carried out at a temperature below 100°C. The low temperature of drying may reduce the destruction of heat-sensitive chemicals inside the herbs. The present study aimed at analyzing the drying-rate constant of sambiloto leaves during low-pressure drying. Sambiloto leaves were dried at varied temperature of 30°C, 40°C, and 50°C, and varied pressure of 61 kPa, 48 kPa, and 35 kPa. The water content of sambiloto leaves was reduced from ± 70% to ± 10%. The change in water content was measured after 10, 20, 30, 60, 90, 120, 150 and 210 minutes, by using thermogravimetry technique. The drying-rate constant was calculated using the equation of thin films. The drying-rate constant was 0.01 – 0.0175 min-1. It was observed that the drying-rate increases as the pressure decreases. To predict the change of water content in sambiloto leaves during low-pressure drying process, an empirical equation for the drying-rate constant as a function of temperature and pressure was derived from the experimental data, kprediction= 0,00075T0,823P-0,021. Key words: drying-rate constant, low-pressure drying, sambiloto leaves
Kinerja Internal Reboiler Tipe Vertical Tubular Baffle pada Proses Distilasi Etanol secara Batch yuana susmiati; Bambang Purwantana; Nursigit Bintoro; Sri Rahayoe
Jurnal Rekayasa Proses Vol 15, No 1 (2021)
Publisher : Departemen Teknik Kimia Fakultas Teknik Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jrekpros.65483

Abstract

The performance of ethanol distillation is determined by the type of reboiler used in the distillation column. This study aims to determine the effect of differences in diameter and height of internal reboiler tubes, as well as feed content on ethanol distillate concentration and distillation yield. The research was conducted on a batch ethanol distillation process using a rectified distillation device with an internal vertical tubular baffle reboiler using different diameters and tube height, namely 1.5, 1, and 0.5 inches of diameter, and 8, 6, and 4 cm of tube heights. Materials or feeds in this study were ethanol solutions with levels of 10%, 20%, and 30% v/v. The results showed that the highest ethanol distillate content of 97.17% v/v (average) was achieved in the distillation process using an internal reboiler with a diameter of 0.5”, a tube height of 8 cm, and a feed content of 10%. Geometry affected the heat transfer process in the internal reboiler of a distillation device so that it affected the distillation results.Keywords: distillation; ethanol; internal reboiler: performanceA B S T R A KKinerja alat distilasi etanol ditentukan oleh jenis reboiler yang digunakan pada kolom distilasi. Penelitian ini bertujuan untuk menentukan pengaruh perbedaan diameter dan tinggi tabung internal reboiler, serta kadar umpan terhadap kadar etanol distilat dan rendemen distilasi. Penelitian dilakukan pada proses distilasi etanol secara batch menggunakan alat distilasi rektifikasi dengan internal reboiler jenis Vertical Tubular Baffle yang berbeda ukuran diameter dan tinggi tabungnya, yaitu diameter 1,5, 1 dan 0,5 inci, serta tinggi tabung 8, 6 dan 4 cm. Bahan atau umpan pada penelitian ini adalah larutan etanol berkadar 10%, 20% dan 30% v/v. Hasil penelitian didapatkan kadar etanol distilat yang paling tinggi dengan kadar rata-rata 97,17% v/v dicapai pada proses distilasi dengan internal reboiler berukuran diameter 0,5 inci, dan tinggi tabung 8 cm dan kadar umpan 10%. Geometri berpengaruh pada proses perpindahan panas di dalam internal reboiler suatu alat distilasi sehingga berpengaruh terhadap hasil distilasi.Kata kunci: distilasi; etanol; internal reboiler; kinerja
Pengaruh pemberian jelly mengandung glukomanan porang (Amorphophalus oncophyllus) dan inulin sebagai makanan selingan terhadap berat badan, IMT, lemak tubuh, kadar kolesterol total, dan trigliserida pada orang dewasa obesitas Rissa Saputri; Rizka Qurrota A’yun; Emy Huriyati; Lily Arsanti Lestari; Sri Rahayoe; Yusmiati Yusmiati; Okta Haksaica Sulistyo; Eni Harmayani
Jurnal Gizi Klinik Indonesia Vol 17, No 4 (2021): April
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.58343

Abstract

Effect of jelly containing of porang (Amorphophalus oncophyllus) glucomannan and inulin as a snack to the body weight, BMI, body fat, total cholesterol, and triglyceride levels in obese adultBackground: Obesity is a major risk factor for noncommunicable diseases, especially cardiovascular disease. Porang glucomannan and inulin are water-soluble fibers that have been widely studied for their health benefits. Jelly products that contain both types of fiber are expected to have the ability to support the diet program in adults with obese nutritional status. Objective: To determine the effect of giving jelly containing a combination of glucomannan porang and inulin on body weight, BMI, body fat, total cholesterol, and triglyceride levels in obese adults.Methods: This research is a randomized controlled trial using a pre and post-test design. A total of 55 subjects who live in the Special Region of Yogyakarta, participated in the study until the end of 8 weeks. Subjects were divided into 3 groups; 18 people in the group who were given jelly containing glucomannan porang and inulin (porang-inulin jelly group), 17 people in the group who were given placebo jelly (placebo jelly group), and 20 people in the negative control group who did not get jelly (negative control group). All subjects received a low-calorie diet intervention of 1,500 kcal in the first month and 1,200 kcal in the second month. Results: There was a significant reduction in body weight and BMI (p<0.05) in all groups, but there was no difference in the effect between the porang–inulin jelly group and the other groups (p>0.05). Clinically, there was a significant decrease in body fat percentage in the porang-inulin jelly group, in subjects with the category of an excess fat percent (-0.90 ± 0.49%) and obesity (-1.48 ± 0.83%). A significant decrease in fat percentage also occurred in the porang-inulin jelly group, both in male subjects (-1.42 ± 0.50%) and female (-1.15 ± 0.82%), while in the placebo jelly group and negative control, the decrease did not occur in all categories and genders. There was an increase in total cholesterol levels in the negative control group (p<0.05) after the study (+7.45 ± 13.18 mg/dL). In the porang-inulin jelly group, the increase in cholesterol levels did not occur significantly either in general or based on clinical categories and gender. Conclusion: Consumption of porang-inulin jelly may support weight loss programs, BMI, percent body fat, and inhibit the increase of total cholesterol and triglyceride levels in adults with obese nutritional status.