PENGARUH KONSENTRASI LARUTAN KAPUR SIRIH Ca(OH)2 DAN LAMA PERENDAMAN TERHADAP MUTU KERIPIK TALAS SUTERA (Colocasia esculenta L)

2020 ◽  
Vol 8 (2) ◽  
Author(s):  
Chairuni Chairuni ◽  
Banda Ratrina Katsum ◽  
Rahmat Afrizal ◽  
Herry Ardiansyah
Keyword(s):  
Colocasia Esculenta ◽  
Snack Food

Tanaman talas (Colocasia esculenta L) merupakan tanaman pangan berupa umbi dengan kandungan karbohidrat yang cukup tinggi dan menjadi salah satu tanaman pangan alternatif dan  fungsional di Indonesia. Keripik adalah makanan ringan (snack food) yang tergolong jenis makanan cracker yaitu makanan yang bersifat kering dan renyah. Untuk mendapatkan keripik yang renyah umumnya dilakukan dengan menambahkan larutan kapur sirih Ca(OH)2 berfungsi untuk memberikan tekstur keripik yang renyah dan menghambat proses pencoklatan pada talas selama pengolahan. Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi dan lama perendaman larutan kapur sirih Ca(OH)2 terhadap mutu keripik talas sutera. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 2 (dua) faktor yaitu Faktor I konsentrasi larutan kapur sirih Ca(OH)2 terdiri dari 3 (tiga) taraf : K1=10%, K2=15% dan K3=20% dan Faktor II lama perendaman (L) terdiri dari 3 (tiga) taraf : L1=5 menit, L2= 10 menit dan L3=15 menit. Parameter yang dianalisis adalah kadar air, kadar abu dan uji organoleptik (warna, rasa dan kerenyahan). Hasil penelitian menunjukkan bahwa pengaruh konsentrasi larutan kapur sirih Ca(OH)2 berpengaruh nyata terhadap uji kadar air tetapi berpengaruh tidak nyata terhadap uji kadar abu dan uji organoleptik begitu pula dengan lama perendaman berpengaruh nyata terhadap uji kadar air tetapi berpengaruh tidak nyata terhadap uji kadar abu dan uji organoleptik. Perlakuan terbaik pada penelitian ini adalah pada perlakuan (K2L3) yaitu pada konsentrasi larutan kapur sirih 15% dan lama perendaman 15 menit.  

RAPID IN VITRO PROPAGATION OF WESTERN GHATS CULTIVAR - COLOCASIA ESCULENTA FOR THE HIGH FREQUENCY OF PLANTLETS

2019 ◽  
Vol 7 (2) ◽  
Author(s):  
Jyothi R ◽  
Srinivasa Murthy K M ◽  
Hossein . ◽  
Veena .
Keyword(s):  
Tissue Culture ◽  
Wide Distribution ◽  
Colocasia Esculenta ◽  
Limiting Factor ◽  
Promising Alternative ◽  
Rapid Multiplication ◽  
Medical Plant ◽  
Total Fat ◽  
Planting Materials

Colocasia esculenta is commonly known as Taro, it is referred to as cocoyam in Nigeria. They are cherished for their rich taste, nutritional and medicinal properties. Every 100 g of taro corms possess 112 Kcal, 26.46 g carbohydrate, 1.50 g protein, 0.20 g total fat and 4.1g fiber (USDA National Nutrient Data Base). Besides its nutritional value, taro is used as a medical plant and provides bioactive compounds used as an anti-cancer drugs. Traditionally, cocoyams are vegetative propagated from tuber fragments, a practice that encourages pathogen distribution. Colocasia esculenta is a widely distributed food crop in the humid tropics and subtropics. Despite of its wide distribution, Taro plants are commonly infected with DsMV and other pathogens. This virus induces conspicuous mosaic, malformation, dwarfing or feathering on leaves in taro. As the results of infection, it reduces the quality and yield of taro production greatly. This virus is thus considered as a major limiting factor in the production of taro. Here plays the importance of  tissue culture plays a major role in producing the disease resistant plants round the year with high quality. For rapid multiplication and production of quality planting materials, tissue culture technology offers promising alternative compared to the traditional production methods. KEYWORDS: Colocasia esculenta, Virus, Pathogens, Conventional propagation, Micropropagation, Yield, Rapid multiplication, Quality

410. Performance of Selected N95 and P100 Respirator Filters to Plant Aerosols at a Snack Food Production Facility

2002 ◽  
Author(s):  
S. Berardinelli ◽  
R. Lawrence ◽  
C. Coffey ◽  
E. Moyer ◽  
G. Kullman
Keyword(s):  
Food Production ◽  
Snack Food ◽  
Production Facility

Modifikasi Resep Brownis Untuk Makanan Selingan Penderita Diabetes Mellitus

2017 ◽  
Vol 19 (2) ◽  
pp. 140
Author(s):  
Setyowati Setyowati
Keyword(s):  
Diabetes Mellitus ◽  
Nutritional Value ◽  
Food Selection ◽  
Diabetes Mellitus Patient ◽  
Fiber Content ◽  
Green Bean ◽  
Snack Food ◽  
Physical Quality ◽  
Organoleptic Quality ◽  
Red Bean

Background: The nutritional therapy management of diabetes mellitus patient lies in the proper diet and food selection arrangement. There is an eating recomendation (3 times for main food and 3 times of snackfood) that needed to be noted. One of the snack food that been allowed is brownie, as baked product and cake category. Modification on brownie recipe are needed to improve quality of the food. Objective: To understand a brownie recipe as snack food for diabetes mellitus patient based on physical quality, organoleptic quality, nutritional value and fiber content. Methods: The type of this research is an artificial experiment. The variables were modified brownie recipes; physical quality; organoleptic quality to colour, flavor, aroma, and texture; nutritional value, and fiber content. The subject of the study are 36 people with diabetes and 17 expert panelists. The object of this research is 3 kinds of brownie (red bean brownie, green bean brownie and peanut brownie). This research is conducted at Poltekkes Kemenkes Yogyakarta and Prolanis Organization in Puskemas Gamping 1 area, Sleman, Yogyakarta on February-September 2016. The data analysis of this research is done descriptively and analytically. Results: There is 3 brownie as modification results (green bean brownie, red bean brownie and peanut brownie). Those brownie have physical traits such as darker brown in colour, little bit sweet, have nutty flour aroma and little bit soft as a texture. Based on organoleptic quality, peanut brownie is the most preferred brownie. Based on analysis of chemical nutrition and fiber. Brownies tahat qualify the diet of people with diabetes mellitus is peanut brownie. Peanut brownie also been accepted by diabetes mellitus patient. Conclusion: Peanut brownie as modification results choosen as snack food alternatives for diabetes mellitus patient.

Studi Penggunaan Talas (Colocasia esculenta) dalam Ransum terhadap Produksi Telur Itik Talang Benih

2009 ◽  
Vol 4 (2) ◽  
pp. 72-77
Author(s):  
Kususiyah Kususiah ◽  
Urip Santoso ◽  
Rian Etrias
Keyword(s):  
Colocasia Esculenta

DESEMPENHO DE CULTIVARES DE TARO (Colocasia esculenta) NO OUTONO/INVERNO EM REGIÃO DE CLIMA QUENTE

2018 ◽  
Vol 30 (1) ◽  
pp. 65-72
Author(s):  
Marcelo Krause ◽  
João Colombo ◽  
Letícia Altoé ◽  
Marcelino Ianke ◽  
Antonio Fernando Souza
Keyword(s):  
Colocasia Esculenta

scholarly journals An Extract of Taro (Colocasia esculenta) Mediates Potent Inhibitory Actions on Metastatic and Cancer Stem Cells by Tumor Cell-Autonomous and Immune-Dependent Mechanisms

2021 ◽  
Vol 15 ◽  
pp. 117822342110349
Author(s):  
Namita Kundu ◽  
Xinrong Ma ◽  
Stephen Hoag ◽  
Fang Wang ◽  
Ahmed Ibrahim ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Stem Cells ◽  
Cancer Stem Cells ◽  
Tumor Cell ◽  
Cell Lines ◽  
Nk Cell ◽  
Cancer Therapeutics ◽  
Colocasia Esculenta ◽  
Biologically Active ◽  
Tumor Cell Migration

The taro plant, Colocasia esculenta, contains bioactive proteins with potential as cancer therapeutics. Several groups have reported anti-cancer activity in vitro and in vivo of taro-derived extracts (TEs). We reported that TE inhibits metastasis in a syngeneic murine model of Triple-Negative Breast Cancer (TNBC). Purpose: We sought to confirm our earlier studies in additional models and to identify novel mechanisms by which efficacy is achieved. Methods: We employed a panel of murine and human breast and ovarian cancer cell lines to determine the effect of TE on tumor cell viability, migration, and the ability to support cancer stem cells. Two syngeneic models of TNBC were employed to confirm our earlier report that TE potently inhibits metastasis. Cancer stem cell assays were employed to determine the ability of TE to inhibit tumorsphere-forming ability and to inhibit aldehyde dehydrogenase activity. To determine if host immunity contributes to the mechanism of metastasis inhibition, efficacy was assessed in immune-compromised mice. Results: We demonstrate that viability of some, but not all cell lines is inhibited by TE. Likewise, tumor cell migration is inhibited by TE. Using 2 immune competent, syngeneic models of TNBC, we confirm our earlier findings that tumor metastasis is potently inhibited by TE. We also demonstrate, for the first time, that TE directly inhibits breast cancer stem cells. Administration of TE to mice elicits expansion of several spleen cell populations but it was not known if host immune cells contribute to the mechanism by which TE inhibits tumor cell dissemination. In novel findings, we now show that the ability of TE to inhibit metastasis relies on immune T-cell-dependent, but not B cell or Natural Killer (NK)-cell-dependent mechanisms. Thus, both tumor cell-autonomous and host immune factors contribute to the mechanisms underlying TE efficacy. Our long-term goal is to evaluate TE efficacy in clinical trials. Most of our past studies as well as many of the results reported in this report were carried out using an isolation protocol described earlier (TE). In preparation for a near future clinical trial, we have now developed a strategy to isolate an enriched taro fraction, TE-method 2, (TE-M2) as well as a more purified subfraction (TE-M2F1) which can be scaled up under Good Manufacturing Practice (GMP) conditions for evaluation in human subjects. We demonstrate that TE-M2 and TE-M2F1 retain the anti-metastatic properties of TE. Conclusions: These studies provide further support for the continued examination of biologically active components of Colocasia esculenta as potential new therapeutic entities and identify a method to isolate sufficient quantities under GMP conditions to conduct early phase clinical studies.

Nutrition and packaging characteristics of toddler foods and milks in Australia

2020 ◽  
pp. 1-13
Author(s):  
Jennifer R McCann ◽  
Georgina C Russell ◽  
Karen J Campbell ◽  
Julie L Woods
Keyword(s):  
Saturated Fat ◽  
Total Sugar ◽  
Dietary Guidelines ◽  
Snack Food ◽  
Cross Sectional ◽  
Total Sugars ◽  
Snack Foods ◽  
Retail Food Environment ◽  
Regulatory Approach ◽  
Sugar Levels

Abstract Objective: To analyse nutritional and packaging characteristics of toddler-specific foods and milks in the Australian retail food environment to identify how such products fit within the Australian Dietary Guidelines (ADG) and the NOVA classification. Design: Cross-sectional retail audit of toddler foods and milks. On-pack product attributes were recorded. Products were categorised as (1) food or milk; (2) snack food or meal and (3) snacks sub-categorised depending on main ingredients. Products were classified as a discretionary or core food as per the ADG and level of processing according to NOVA classification. Setting: Supermarkets and pharmacies in Australia. Results: A total of 154 foods and thirty-two milks were identified. Eighty percentage of foods were snacks, and 60 % of foods were classified as core foods, while 85 % were ultraprocessed (UP). Per 100 g, discretionary foods provided significantly more energy, protein, total and saturated fat, carbohydrate, total sugar and Na (P < 0·001) than core foods. Total sugars were significantly higher (P < 0·001) and Na significantly lower (P < 0·001) in minimally processed foods than in UP foods. All toddler milks (n 32) were found to have higher energy, carbohydrate and total sugar levels than full-fat cow’s milk per 100 ml. Claims and messages were present on 99 % of foods and all milks. Conclusions: The majority of toddler foods available in Australia are UP snack foods and do not align with the ADG. Toddler milks, despite being UP, do align with the ADG. A strengthened regulatory approach may address this issue.

Sign in / Sign up

Export Citation Format

Share Document