scholarly journals Quality Analysis Of Organic Rice Variety Mentik Susu And Sintanur Nutritional Approach

2018 ◽  
Vol 215 ◽  
pp. 02011
Author(s):  
Sri Handayani ◽  
Muhammad Irfan Affandi ◽  
Sussi Astuti
Keyword(s):  
Rice Variety ◽  
Nutrient Content ◽  
Ash Content ◽  
Quality Analysis ◽  
Laboratory Research ◽  
Rice Varieties ◽  
Organic Rice ◽  
Climate Suitability ◽  
High Yields

Organic rice production in Indonesia is increasing due to the tendency of consumers who start to consume healthy food and one of them is organic rice. Varieties cultivated by farmers in Lampung Province is mentik susu and sintanur based on high yields and climate suitability. The quality of organic rice can be known through nutritional approach. The purpose of this research is to analyze quality comparison of organic rice of mentik susu and sintanur varieties with nutritional approach. The research methodology used is laboratory research. Data analysis methods used to answer the objective of a proximate test to determine the nutrient content of organic rice in both varieties of mentik susu and sintanur. Nutritional content that is cultivated is carbohydrates, fats, proteins, water, fiber, and ash content. The result of the analysis shows that carbohydrate, protein, and nutrient content of organic rice of mentik susu variety was higher than sintanur varieties. While the fat content, water content, and ash content of organic rice varieties mentik susu is lower than the sintanur varieties. In general it can be concluded that the quality of organic rice varieties mentik susu better than sintanur varieties.

scholarly journals Analysis of Quality of Backyard Compost and Its Potential Utilization as a Circular Bio-Waste Source

2021 ◽  
Vol 11 (10) ◽  
pp. 4392
Author(s):  
Apolka Ujj ◽  
Kinga Percsi ◽  
Andras Beres ◽  
Laszlo Aleksza ◽  
Fernanda Ramos Diaz ◽  
...  
Keyword(s):  
Crop Production ◽  
Basic Education ◽  
Raw Materials ◽  
Nutrient Content ◽  
Quality Analysis ◽  
Weed Seed ◽  
Quality Properties ◽  
Seed Dispersion ◽  
Materials Used

The use and quality analysis of household compost have become very important issues in recent years due to the increasing interest in local food production and safe, self-produced food. The phenomenon was further exacerbated by the COVID-19 pandemic quarantine period, which gave new impetus to the growth of small home gardens. However, the knowledge associated with making high-quality compost is often lacking in home gardeners. Therefore, the objective of this research was to find answers to the following questions: can the quality of backyard compost be considered safe in terms of toxicity and nutrient content? Can weed seed dispersion affect the usability of backyard compost? In general, can the circulation of organic matter be increased with the spread of home composting? In this study, 16 different house composts were analysed for stability, weed seed contamination, toxic elements, and nutrient content using analysis of variance. The results of the research showed that the quality properties of the composts (including their weed seed dispersion effect) were greatly influenced by the different techniques and raw materials used. The toxicity levels, as well as the content of macro and microelements, were within the parameters of safe-quality compost. The specific macronutrient (Ca, Mg) and micronutrient (Fe, Mn) contents of the tested composts have a similar and, in some cases, more favorable nutrient supply capacity in crop production than the frequently-used cow manure-based composts. With a plan of basic education on composting, there is potential to encourage farmyard composting.

scholarly journals Comparison of Morphological and Physicochemical Properties of a Floury Rice Variety upon Pre-Harvest Sprouting

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 746
Author(s):  
Chae-Min Han ◽  
Jong-Hee Shin ◽  
Jung-Bae Kwon ◽  
Jong-Soo Kim ◽  
Jong-Gun Won ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Rice Variety ◽  
Wheat Variety ◽  
Economic Loss ◽  
Rice Grain ◽  
Starch Granules ◽  
Rice Varieties ◽  
Starch Structure ◽  
Gelatinization Properties

Pre-harvest sprouting (PHS) severely reduces rice grain yield, significantly affects grain quality, and leads to substantial economic loss. In this study, we aimed to characterize the physicochemical properties and processing quality of the Garumi 2 flour rice variety under PHS conditions and compare them with those of the Seolgaeng, Hangaru, Shingil, and Ilpum rice varieties and the Keumkang wheat variety. Analysis of the molecular structure of starch revealed uniform starch granules, increased proportions of short-chain amylopectin in DP 6–12 (51.0–55.3%), and enhanced crystallinity (30.7–35.7%) in rice varieties for flour compared with the Ilpum cooking rice variety. PHS significantly altered the starch structure and gelatinization properties of Garumi 2. It also caused surface pitting and roughness in Garumi 2 starch granules and decreased their crystallinity. Collectively, the findings of this study provide important novel insights into the effects of PHS on the physicochemical properties of Garumi 2 floury rice for flour.

scholarly journals Digital Image Based Identification of Rice Variety Using Image Processing and Neural Network

2015 ◽  
Vol 16 (1) ◽  
pp. 182
Author(s):  
Lilik Sumaryanti ◽  
Aina Musdholifah ◽  
Sri Hartati
Keyword(s):  
Neural Network ◽  
Image Processing ◽  
Classification Accuracy ◽  
Rice Variety ◽  
Texture Features ◽  
Rice Varieties ◽  
Food Grains ◽  
Average Accuracy ◽  
Neural Network Algorithm

The increased of consumer concern on the originality of rice  variety and the quality of rice leads to originality certification of rice by existing institutions. Technology helps human to perform evaluations of food grains using images of objects. This study developed a system used as a tool to identify rice varieties. Identification process was performed by analyzing rice images using image processing. The analyzed features for identification consisted of six color features, four morphological features, and two texture features. Classifier used LVQ neural network algorithm. Identification results using a combination of all features gave average accuracy of 70,3% with the highest classification accuracy level of 96,6% for Mentik Wangi and the lowest classification accuracy of 30%  for Cilosari.

scholarly journals Quality Analysis Of Liquid Organic Fertilizer Using Raw Vegetable Waste From Pasar Baru Kabupaten Tuban

2020 ◽  
Vol 9 (1) ◽  
pp. 21-25
Author(s):  
Nia Nurfitria ◽  
Kuntum Febriyantiningrum ◽  
Annisa Rahmawati
Keyword(s):  
Physical Properties ◽  
Manufacturing Process ◽  
Anaerobic Fermentation ◽  
Organic Fertilizer ◽  
Nutrient Content ◽  
Environmental Problems ◽  
Quality Analysis ◽  
Organic N ◽  
Vegetable Waste

This study aims to determine the manufacturing process and the quality of liquid organic fertilizer made from vegetable waste from Pasar Baru, Tuban Regency. Liquid organic fertilizer is done as a solution to the amount of vegetable waste which is the most waste produced by Pasar Baru in Tuban Regency with the amount reaching 2 tons / day. This large amount of vegetable waste will cause environmental problems if not handled and treated properly. The method used in making liquid organic fertilizer is semi anaerobic fermentation using drum composter with the addition of EM-4 bioactivator. The quality of liquid organic fertilizer will be seen based on the physical properties and the results of the analysis of macro nutrient content and adjusted to SNI determined by Permentan No. 70 Th. 2011. The results of the analysis showed that physical properties pH and temperature are fullfill the standard of SNI Permentan No.70 Th. 2011. But for the content of macro elements of C-organic, N, P, and K total are not fullfill the standard.

scholarly journals Identification of Rice Variety Using Geometric Features and Neural Network

2019 ◽  
Vol 13 (3) ◽  
pp. 301
Author(s):  
Wahyu Srimulyani ◽  
Aina Musdholifah
Keyword(s):  
Neural Network ◽  
Rice Variety ◽  
Physical Characteristics ◽  
Training Data ◽  
Test Results ◽  
Trial And Error ◽  
Rice Varieties ◽  
Segmentation Evaluation ◽  
The Neural Network

 Indonesia has many food varieties, one of which is rice varieties. Each rice variety has physical characteristics that can be recognized through color, texture, and shape. Based on these physical characteristics, rice can be identified using the Neural Network. Research using 12 features has not optimal results. This study proposes the addition of geometry features with Learning Vector Quantization and Backpropagation algorithms that are used separately.The trial uses data from 9 rice varieties taken from several regions in Yogyakarta. The acquisition of rice was carried out using a camera Canon D700 with a kit lens and maximum magnification, 55 mm. Data sharing is carried out for training and testing, and the training data was sharing with the quality of the rice. Preprocessing of data was carried out before feature extraction with the trial and error thresholding process of segmentation. Evaluation is done by comparing the results of the addition of 6 geometry features and before adding geometry features.The test results show that the addition of 6 geometry features gives an increase in the value of accuracy. This is evidenced by the Backpropagation algorithm resulting in increased accuracy of 100% and 5.2% the result of the LVQ algorithm.

scholarly journals Effects of drying as a preservation technique on nutrient contents of beef

1970 ◽  
Vol 7 (1) ◽  
pp. 63-68 ◽  
Author(s):  
S Akhter ◽  
M Rahman ◽  
MM Hossain ◽  
MA Hashem
Keyword(s):  
Storage Time ◽  
Nutrient Content ◽  
Ash Content ◽  
Meat Sample ◽  
Drying Methods ◽  
Nutrient Contents ◽  
Physical And Chemical ◽  
Cooked Meat ◽  
Preservation Technique

Effects of different drying methods (sun drying, oven drying & rural cooker smoking) and meat size (block, flat & mince) on the nutrient content of beef was investigated with cooked cured (CC) or non-cooked cured (NC) beef. Both physical and chemical assessment were done to assess the quality of meat. Organoleptically all the samples were in acceptable condition upto 120 days of storage time. The initial (30 days) DM, CP, EE and ash content, of the samples (g/100 g DM) were ranged from 81.32-90.00, 69.00-80.16, 2.90-5.23 and 15.00-18.01, respectively. The DM, CP and EE decreased and ash content increased with increasing storage time. At the end of 120 days of storage the DM, CP, EE and ash content of the samples (g/100 g DM) ranged from 79.00-87.36, 67.24-77.92, 1.90 - 4.00 and 19.00 - 24.70, respectively. DM and CP content in cooked meat was higher than non-cooked meat. However, cooked meat contains less EE and ash value than non-cooked meat. At the end of storing time rural smoked cooked block contain highest protein (77.92%) and oven dried non-cooked mince meat (67.24%) contain lowest protein percent. Statistical analysis revealed that there was a significant (P<0.5 to 0.01) effect of drying methods and meat size on cooked or non-cooked meat. The nutrient contents of meat sample degraded significantly (P<0.05 to 0.01) with the elapse of storage time. The quality decreasing trend was lower in smoked, cooked, flat size meat sample. From this study it was observed that rural cooker smoking method of meat drying could be a useful technique of meat preservation. Keywords: Drying methods; Meat sizes; Beef preservation; Nutrient content DOI: 10.3329/jbau.v7i1.4800 J. Bangladesh Agril. Univ. 7(1): 63-68, 2009

scholarly journals A comparative study of yield and quality of local Karacadag and Osmancik-97 in conventional and organic agricultural conditions

2019 ◽  
Vol 48 (4) ◽  
pp. 1133-1142
Author(s):  
Şerif Kahraman ◽  
Aydin Alp
Keyword(s):  
Organic Agriculture ◽  
Rice Yield ◽  
Rice Variety ◽  
Rice Cultivar ◽  
Kernel Weight ◽  
Bunch Length ◽  
Rice Varieties ◽  
Yield And Quality ◽  
Biological Yield

The work was carried out to compare the yield and quality of local Karacadag rice variety with the Osmancık-97 in conventional and organic agriculture conditions. In the organic agricultural conditions higher values were obtained compared to conventional conditions. Flowering took 82.6 days, 1000-kernel weight (31.38 g) and non-fractured rice yield were 61.75%. Local Karacadag rice variety under the organic conditions showed significantly higher values compared to Osmancık-97 breeding variety took 87.3 days for flowering, 128.2 days for ripening days. Plant height (84.1 cm), number of tillering in plants (2.82), number of bunches in the m2 (369.3), kernel number of bunch (56.5), bunch length (15.9 cm), biological yield (13440 kg/ha), yield for unit area (4681 kg/ha) and non-fractured rice yield (64.7%) were observed. While there was no difference between the two rice varieties with regards to the kernel weight of bunch. Local Karacadag variety proved its ability to adapt to the ecological conditions of the region. It is suggested that the cultivation of the Karacadag rice cultivar in organic agriculture conditions may be expanded in the region.

scholarly journals KUALITAS DAGING BEKU, DINGIN DAN SEGAR: PH DAN ZAT GIZI MAKRO

2019 ◽  
Vol 41 (1) ◽  
pp. 21-30
Author(s):  
Fitrah Ernawati ◽  
Nelis Imanningsih ◽  
Nunung Nurjanah ◽  
Ema Sahara ◽  
Dian Sundari ◽  
...  
Keyword(s):  
Water Content ◽  
Dry Weight ◽  
Nutrient Content ◽  
Cross Sectional Study ◽  
Ash Content ◽  
T Test ◽  
Cross Sectional ◽  
Traditional Markets ◽  
Weight Protein

ABSTRACT Beef is one of the animal livestock that contain nutrient with a good bioavalibility. The objective of the study was to evaluate the nutrient content of frozen, cold, and fresh beef. The material of the study was cube roll, chuck dan blade. The location of beef sampling was done in three traditional markets and three supermarkets by 2016. The design of the study was cross-sectional study. The observed variables were  market type, beef condition and beef section, while the dependent variable includes pH, proximat (water content, ash content, fat, and protein). The data were  analyzed by t-test and ANOVA. The results showed that nutrient content did not differ between frozen, cold and fresh beef in both traditional markets and supermarkets, except the protein. Protein content in cold beef was higher than frozen beef (p <0.05). Beef had a water content of 63,39-74,66 %; ash content 2,91-4,19 % dry weight; protein 54,42-79,18 % dry weight; fat 9,57-37,32 % dry weight and had a pH of 5,23-5,64. Fresh, cold and frozen beef that came from traditional markets and supermarkets still had a good quality. Freezing beef that does not exceed a month could  maintain the nutritional quality of beef.   Keywords: freezing beef, fresh beef, frozen beef, nutrient content   ABSTRAK Daging merupakan salah satu bahan pangan asal ternak yang mengandung zat-zat gizi  dengan mutu yang sangat baik. Tujuan dari penelitian adalah untuk mengevaluasi kandungan zat gizi daging beku, dingin, dan segar. Desain penelitian adalah potong lintang. Lokasi sampling daging dilakukan di tiga pasar tradisional dan tiga pasar swalayan, pada tahun 2016. Variabel bebas terdiri dari jenis  pasar, kondisi daging, bagian daging, sedangkan variabel terikat meliputi  pH, proksimat (kadar air, kadar abu, lemak dan protein). Analisis data menggunakan uji T (t-test) dan analisis varians (ANOVA). Hasil penelitian menunjukkan bahwa kandungan gizi tidak berbeda antara daging segar, dingin, dan beku baik di pasar tradisional maupun swalayan, kecuali kadar protein. Kandungan protein pada daging dingin lebih tinggi dibandingkan daging beku (p<0,05). Daging memiliki kandungan air 63,39-74,66 %; abu 2,91-4,19 % berat kering; protein 54,42-79,18 % berat kering; lemak 9,57-37,32 % berat kering dan memiliki kadar pH 5,23-5,64. Daging segar, dingin dan beku yang berasal dari pasar tradisional dan pasar swalayan masih memiliki kualitas yang baik. Pembekuan daging yang tidak melebihi satu bulan dapat mempertahankan kualitas gizi daging.   Kata kunci:  daging beku, daging dingin, daging segar, pembekuan daging, kadar protein

scholarly journals Influence of Nitrogen on the Plant Growth and Seed Quality of Three T. (Transplanting) Aman Rice Varieties

2019 ◽  
pp. 1-11
Author(s):  
Rezoana Sultana ◽  
Muhibur Rahaman Siddikee ◽  
Mahmudul Hasan ◽  
Tanjina Rahman ◽  
Arif Ahmed ◽  
...  
Keyword(s):  
Plant Growth ◽  
Seed Quality ◽  
Rice Variety ◽  
Recommended Dose ◽  
Central Research ◽  
Rice Varieties ◽  
Two Factors ◽  
Good Quality Seed ◽  
Different Levels

A field experiment was conducted at the Agronomy field of central research farm of Sher-e-Bangla Agricultural University, Dhaka, Bangladesh during the period from June 2014 to December 2014 to study the influence of nitrogen on growth and seed quality of T. Aman rice variety with interaction effects between nitrogen doses and T. Aman rice varieties. The experiment consisted of two factors such as nitrogen fertilizer and variety. these were as follows: Factor A: Nitrogenous fertilizer (6 levels) viz. N0- controlled, N1- 50% less than BRRI recommended dose, N2- 25% less than BRRI recommended dose, N3- BRRI Recommended dose, N4- 25% higher than BRRI recommended dose, N5- 50% higher than BRRI recommended dose and Factor B: T. Aman rice (3 varieties) viz. V1 – BRRI dhan44, V2 - BRRI dhan54, V3 - BRRI dhan56. The experiment was laid out in a split-plot design with three replications. Nitrogen was assigned to main plots and variety to sub-plots. In case of different levels of nitrogen, the treatment N4 (25% higher than BRRI recommended dose) showed good morphological growth and also produced good quality seed than other treatments which is also true for variety V1 (BRRI dhan44). The interaction of N4V1 (25% higher than recommended dose with BRRI dhan44) treatment is suitable for producing better plant growth and seed of T. Aman rice. The study was concluded that higher dose of urea than BRRI recommendation dose with BRRI dhan44 variety produced good quality seed.

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