Polysaccharides Composition and Applications
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Peer reviewed
Abstract
Abstract
Glucomannan derived from porang ( Amorphophallus oncophyllus Prain), an underutilized crop adaptable to marginal land, offers strong potential as a functional ingredient for fiber-enriched beverages. However, its translation into consumer-acceptable products remains limited. This study provides a comparative evaluation of sensory acceptance and consumer behavior toward a porang glucomannan-based fiber drink and a commercial counterpart. Sensory evaluation involving 350 panelists showed that the porang-based formulation achieved significantly higher scores across all key attributes, including appearance, aroma, taste, texture, and overall acceptability. Consumer testing (n = 350) further revealed high purchase intention (94.29%), with a notable proportion of respondents indicating regular consumption willingness and acceptable price ranges (USD 0.31–0.63 per serving). These findings demonstrate that porang glucomannan can be successfully formulated into a highly acceptable functional beverage. By integrating product performance with consumer-driven insights, this study contributes to bridging the gap between functional ingredient potential and market acceptance, while supporting sustainable utilization of porang and promoting increased dietary fiber intake.
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@article{Wikandari2026Comparative,
title = {Comparative study on hedonic preferences and consumer acceptability of glucomannan-based fiber drinks from porang (Amorphophallus oncophyllus)},
author = {Rachma Wikandari and Kapela Vena Mahardika and Muhammad Hafizhuddin Royyan and Fayza Allya Kallista and Dwi Larasatie Nur Fibri and Rochmad Indrawanto},
journal = {Emirates Journal of Food and Agriculture},
year = {2026},
doi = {10.3897/ejfa.2026.181305},
url = {https://doi.org/10.3897/ejfa.2026.181305}
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