scholarly journals Kualitas Tempe Menggunakan Rhizopus microsporus TB23, R. microsporus TB32, dan R. microsporus TB55 yang Berasal dari Inokulum "Daun Waru"

2021 ◽  
Vol 10 (1) ◽  
pp. 202-207
Author(s):  
Reza Arif Rahman
Keyword(s):  
Antioxidant Activity ◽  
Proximate Analysis ◽  
Laboratory Scale ◽  
Small Scale ◽  
Scale Production ◽  
Rhizopus Microsporus ◽  
Test Measurement ◽  
Organoleptic Test ◽  
Made In

Rhizopus microsporus TB23, R. microsporus TB32, dan R. microsporus TB55 telah berhasil diisolasi dari inokulum "daun waru" terbukti dapat menghasilkan tempe dengan kualitas yang baik namun masih pada skala kecil di laboratorium. Oleh sebab itu, penelitian ini bertujuan untuk membandingkan kualitas tempe yang diproduksi dengan R. microsporus TB23, R. microsporus TB32, dan R. microsporus TB55 pada skala pengrajin tempe. Pembuatan tempe dilakukan di produsen tempe di Serpong-Tangerang. Pembuatan tempe dilakukan dengan menggunakan 300 g kedelai yang diinokulasi dengan R. microsporus TB23, R. microsporus TB32, R. microsporus TB55 dan inokulum komersial secara terpisah. Selanjutnya, uji organoleptik, pengukuran aktivitas antioksidan, analisis proksimat dilakukan terhadap setiap tempe yang berhasil diproduksi. Hasil penelitian ini menunjukkan bahwa cita rasa tempe menggunakan R. microsporus TB32 adalah yang paling disukai panelis. R. microsporus TB23, R. microsporus TB32, dan R. microsporus TB55 dapat menghasilkan tempe dengan kualitas yang sama dengan penelitian sebelumnya dan sesuai dengan syarat mutu tempe berdasarkan SNI 31144:2015 kecuali dalam hal warna. R. microsporus TB23, R. microsporus TB32, dan R. microsporus TB55 menghasilkan tempe berwarna kekuningan. Oleh sebab itu, informasi tentang warna kuning tersebut perlu dikaji lebih lanjut. Kesimpulannya, R. microsporus TB32 adalah inokulum yang paling baik untuk menghasilkan tempe dan dikembangkan sebagai inokulum tempe jika dibandingkan dengan R. microsporus TB23 dan R. microsporus TB55.Quality of Tempeh using Rhizopus microsporus TB23, R. microsporus TB32, and R. microsporus TB55 Originating from the "Waru Leaf" InoculumAbstractRhizopus microsporus TB23, R. microsporus TB32, and R. microsporus TB55 have been successfully isolated from the "hibiscus leaf" resulting good quality of tempeh but still on laboratory scale. Therefore, this study aims to compare the quality of tempeh produced with R. microsporus TB23, R. microsporus TB32, and R. microsporus TB55 from the "waru leaf" inoculum in small scale production. Tempe was made in a small scale tempe producer in Serpong-Tangerang. Tempeh was made from 300 g of soybeans. Each tempeh was inoculated with R. microsporus TB23, R. microsporus TB32, R. microsporus TB55 and commercial inoculum, respectively. Organoleptic test, measurement of antioxidant activity, and proximate analysis were carried out for each tempeh to analyze its quality. The results of this study indicate that the taste of tempeh produced by R. microsporus TB32 was the most preferred by panelists. R. microsporus TB23, R. microsporus TB32, and R. microsporus TB55 produced tempe with similar quality as previous studies and in accordance with SNI 31144: 2015 except color performance. R. microsporus TB23, R. microsporus TB32, and R. microsporus TB55 produced yellowish-colored tempeh. In conclusion, R. microsporus TB32 was better tempeh inoculum than R. microsporus TB23 and R. microsporus TB55.

scholarly journals Kualitas Tempe Menggunakan Rhizopus delemar TB 26 dan R. delemar TB 37 yang Diisolasi dari Inokulum Tradisional Tempe "daun waru"

2019 ◽  
Vol 8 (4) ◽  
pp. 143
Author(s):  
Tati - Barus ◽  
Dika Putri Salim ◽  
Anastasia Tatik Hartanti
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Proximate Analysis ◽  
Rhizopus Delemar ◽  
Quality Requirements ◽  
Organoleptic Test

Mikroorganisme utama dalam pembuatan tempe ialah Rhizopus. Penelitian ini bertujuan untuk mendapatkan informasi tentang potensi Rhizopus delemar TB 26 dan R. delemar TB 37 yang berasal dari "daun waru" dalam menentukan kualitas tempe. Tempe dibuat menggunakan R. delemar TB 26 (Tempe TB 26), R. delemar TB 37 (Tempe TB 37), dan inokulum komersial tempe (Tempe K). Uji organoleptik, aktivitas antioksidan, dan analisis proksimat telah dilakukan untuk menentukan kualitas tempe. Hasil penelitian menunjukkan bahwa tekstur, warna dan komposisi kimia Tempe TB 26, Tempe TB 37, dan Tempe K memenuhi syarat mutu tempe yang ditetapkan di Indonesia yang tertera pada SNI 3144:2015. Secara organoleptik, citarasa Tempe TB 26 dan Tempe TB 37 lebih disukai panelis dibandingkan dengan Tempe K. Dengan demikian, R. delemar TB 26 dan R. delemar TB 37 yang masing masing digunakan membuat Tempe TB 26 dan Tempe TB 37 berpotensi dikembangkan sebagai inokulum tempe. Kesimpulannya, penelitian ini telah berhasil untuk menganalisis kualitas Tempe TB 26 dan Tempe TB 37 yang dibandingkan dengan tempe komersial.Quality of Tempeh using Rhizopus delemar TB 26 and R. delemar TB 37 Isolated from Traditional Inoculum of Tempeh "daun waru"AbstractRhizopus is the main microorganism in tempeh fermentation. This study aims to obtain information about the potential of R. delemar TB 26 and R. delemar TB 37 isolated from traditional inoculums of tempeh "waru leaves" in determining the quality of tempeh. Tempeh was made using R. delemar TB 26 (Tempe TB 26), R. delemar TB 37 (Tempe TB 37), and commercial inoculum of tempeh (Tempe K). Organoleptic test, antioxidant activity, and proximate analysis were done to measure the quality of tempeh. The results showed that the texture, color and chemical composition of Tempe TB 26 and Tempe TB 37 fulfilled the tempeh quality requirements as stated in SNI 3144: 2015. Tempe TB 26 and Tempe TB 37 were more preferred by panelists compared to Tempe K. Therefore, R. delemar TB 26 and R. delemar TB 37, which were used to make Tempe TB 26 and Tempe TB 37, could potentially be developed as tempeh inoculum. As conclusion, Tempe TB 26 and Tempe TB 37 could be analyzed and the comparison to commercial tempeh was also successfully identified.

scholarly journals PROXIMATE TEST AND ORGANOLEPTIC TEST ON THE CHARACTERISTICS OF THE MORINGA LAYER CAKE

2020 ◽  
Vol 1 (01) ◽  
pp. 9-17
Author(s):  
Cici Wulandari ◽  
Budaraga IK ◽  
Wellyalina Wellyalina ◽  
Napassawan Liamnimitr
Keyword(s):  
Organoleptic Test ◽  
Layer Cake ◽  
Cake Layer ◽  
Leaf Powder ◽  
Cake Quality ◽  
Range Test ◽  
Rice Powder ◽  
Made In

Tradisional food from Indonesian that is a layer cake. Layer cake is usually made in with many variant colour. Beside that a layer cake made by rice powder, wheat powder, and starch powder. The taste is chewy, legit, and sweet making this cake liked by all circles. The purpose is to know a quality of layer cake with adding moringa leaf powder and adding moringa leaf powder with treatmet 5 test and 3 times test. The resull of analysis using anova with test and continve test Duncan’s New Multiple Range Test (DMNRT). The resull showing if adding moringa leaf power have infiuence with a layer cake quality and adding moringa leaf power in organoleptik fase into a layer cake is two percent (2%).

scholarly journals Pengaruh tinggi dan kerapatan unggun pada kualitas pembakaran gas produser dari gasifikasi skala rumah tangga

2018 ◽  
Vol 11 (3) ◽  
pp. 166
Author(s):  
Anton Irawan ◽  
Hafid Alwan ◽  
Faroukiyah Mustika
Keyword(s):  
Rice Husk ◽  
Energy Demand ◽  
Energy Content ◽  
Flame Temperature ◽  
Volatile Matter ◽  
Proximate Analysis ◽  
Small Scale ◽  
Gas Combustion ◽  
Bed Height

The effect of bed height and density on producer gas combustion quality from house hold scale gasification.Increased energy demand caused the crude oil to be expensive and limited so that renewable energy could be a solution of the crisis energy in the future. Rice husk that produced from rice mill had potential as energy in the rural area due to had energy content around 3000-3500 kcal/kg. Rice husk had proximate analysis for  fixed carbon 15%, volatile matter 50%, ash 20%, and moisture 15% so that rice husk could be converted to the gas by gasification. Gas producer that was produced by gasification can be used for household fuel. The aim of this research was to observe influence of density and height of rice husk bed to the flame of the gas producer combustion in the small scale gasification. Small scale gasification was done in gasification stove  that had capacity 1000 g rice husk. Variations in this research were density of rice husk bed (85, 95, and 105 kg/m3) and height of rice husk bed (25, 40, and 55 cm). Parameter of quality of gas producer combustion was holding time of the flame temperature above 500 oC.  The results showed the combustion quality of the gas producer was influenced by density and height of rice husk bed.Keywords: rice husk, gasification, gas producer, bed height, bed density AbstrakPeningkatan kebutuhan energi menyebabkan minyak bumi menjadi mahal dan terbatas sehingga energi terbarukan dapat menjadi solusi untuk menggantikan minyak bumi pada masa mendatang. Salah satu sumber energi terbarukan adalah sekam padi  yang dihasilkan dari pengolahan padi dengan kandungan energi 3000-3500 kcal/kg sekam padi kering. Sekam padi  memiliki  komposisi karbon sekitar 15%, volatile matter 50%, abu  20%, dan kandungan air 25% sehingga sekam padi dapat dikonversi melalui proses gasifikasi. Dengan metode gasifikasi skala rumah tangga, gas produser yang dihasilkan dapat dipergunakan sebagai bahan bakar rumah tangga.  Tujuan penelitian ini adalah mengamati pengaruh tinggi dan kerapatan unggun terhadap kualitas pembakaran gas produser hasil gasifikasi sekam padi. Parameter kualitas pembakaran adalah pengukuran temperatur lidah api dengan  posisi tetap. Waktu tahan temperatur di atas 500 oC menjadi standar kualitas proses gasifikasi sekam padi yang dipengaruhi oleh kerapatan dan tinggi unggun sekam padi.  Gasifikasi dilakukan pada kompor gasifikasi skala rumah tangga yang mampu memuat sekam padi 1000 g. Variasi tinggi unggun adalah 25, 40, dan 55 cm serta kerapatan unggun 85, 95, dan 105 kg/m3. Hasil penelitian menunjukkan bahwa kualitas pembakaran gas produser dipengaruhi oleh tinggi dan kerapatan unggun.Kata kunci: sekam padi, gasifikasi, gas produser, tinggi unggun, kerapatan unggun

scholarly journals Peran Beberapa Galur Rhizopus microsporus yang Berasal dari “laru tradisional” dalam Menentukan Kualitas Tempe

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Tati Barus ◽  
Fransiska Maya ◽  
Anastasia Tatik Hartanti
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Moisture Content ◽  
Protein Content ◽  
Rhizopus Microsporus ◽  
Quality Requirements ◽  
Crude Fiber Content ◽  
Tb 32

Kualitas tempe ditentukan oleh mikroorganisme yang berperan selama proses fermentasi berlangsung. Mikroorganisme utama dalam fermentasi tempe adalah Rhizopus spp. yang sekarang umumnya berasal dari salah satu jenis laru komersial. Akibatnya, keragaman Rhizopus spp. yang digunakan pada fermentasi tempe mengalami penurunan. Oleh karena itu, penelitian ini bertujuan untuk mendapatkan informasi tentang peran beberapa galur R. microsporus yang berasal dari “laru tradisional” dalam menentukan kualitas tempe. Tempe diproduksi menggunakan R. microsporus TB 23 (Tempe TB 23), R. microsporus TB 32 (Tempe TB 32), R. microsporus TB 51 (Tempe TB 51), R. microsporus TB 55 (Tempe TB 55) dan tempe menggunakan laru komersial (Tempe K). Kualitas tempe ditentukan melalui pengukuran tekstur, warna, cita rasa, aktivitas antioksidan, dan komposisi kimia (kadar air, kadar lemak, kadar protein, dan kadar serat kasar). Hasil penelitian menunjukkan bahwa tekstur, warna, dan cita rasa dari Tempe TB 23, Tempe TB 32, dan Tempe TB 55 sama dengan Tempe K. Demikian juga komposisi kimia Tempe TB 23, Tempe TB 32, dan Tempe TB 55 hampir sama dengan Tempe K.  Namun aktivitas antioksidan ketiga jenis tempe tersebut lebih tinggi dibandingkan dengan Tempe K. Tekstur, warna, dan komposisi kimia Tempe TB 23, Tempe TB 32, dan Tempe TB 55 bersama dengan Tempe K memenuhi syarat mutu tempe yang ditetapkan di Indonesia, yaitu yang tertera pada SNI 3144:2015. Oleh karena itu kesimpulannya adalah R. microsporus TB 23, R. microsporus TB 32, dan R. microsporus TB 55 memiliki potensi untuk dikembangkan sebagai laru komersial untuk fermentasi tempe.The Role of Some Strains of Rhizopus microsporus Originating from “laru tradisional” in Determining Tempe Quality AbstractThe quality of tempe was determined by involved microorganisms. The main microorganism in tempe fermentation is Rhizopus spp. which now generally comes from one type of commercial laru. As a result, the diversity of Rhizopus spp. in tempe has decreased. Therefore, this study aims to obtain information about the role of several strains of R. microsporus originating from "laru tradisional" in determining the quality of tempe. Tempe was produced using R. microsporus TB 23 (Tempe TB 23), R. microsporus TB 32 (Tempe TB 32), R. microsporus TB 51 (Tempe TB 51), R. microsporus TB 55 (Tempe TB 55), and tempe using commercial laru (Tempe K). The quality of tempeh was determined through measurements of texture, color, taste, antioxidant activity, and chemical composition (moisture content, fat content, protein content, and crude fiber content). The results showed that texture, color and taste of Tempe TB 23, Tempe TB 32, Tempe TB 55 were similar as compared to Tempe K. The antioxidant activity of the three types of tempe was higher than Tempe K. The chemical composition of the three types of tempeh was almost similar compared to Tempe K. Texture, color and chemical composition of Tempe TB 23, Tempe TB 32, Tempe TB 55 and Tempe K has fulfilled the quality requirements of tempe in Indonesia, which were listed in SNI 3144: 2015. Therefore, R. microsporus TB 23, R. microsporus TB 32 and R. microsporus TB 55 may be developed as commercial inoculums for tempe fermentation.

scholarly journals Meloidogyne javanica parasitism on the vegetative growth and nutritional quality of carrots

2020 ◽  
Vol 50 (9) ◽  
Author(s):  
Paula Juliana Grotto Débia ◽  
Beatriz Cervejeira Bolanho Barros ◽  
Heriksen Higashi Puerari ◽  
Claudia Regina Dias-Arieira
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Quality ◽  
Meloidogyne Javanica ◽  
Proximate Analysis ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Negative Effects ◽  
Wide Range ◽  
The Impact

ABSTRACT: Meloidogyne javanica is a plant-parasitic nematode that infects a wide range of vegetables. Its negative effects on crop yield and value are well documented. However, few studies have investigated the impact of the parasite on the nutritional value of vegetables. This study aimed to assess the effect of M. javanica parasitism on the vegetative characteristics, nematological parameters, chemistry composition and antioxidant activity of carrots. Seedlings were inoculated with 0 (control), 1000, 2500, or 5000 eggs and eventual second-stage juveniles (J2) of M. javanica. At 60 days after inoculation, plants were harvested and evaluated. Plants inoculated with 2500 eggs and J2 of M. javanica had higher root and tuber fresh weight than the control. Gall number increased with increasing inoculum density. The number of nematodes in the roots increased until 3000 specimens, decreasing thereafter. Proximate analysis revealed that plants inoculated with 1000 eggs and J2 of M. javanica or more had higher protein content in roots. In contrast, inoculation with 1775 nematodes or more resulted in a decrease in carotenoid content. There was no effect of inoculation on total phenolic content or antioxidant activity. Although, M. javanica infection did not have a marked impact on the nutritional quality of carrots, gall formation resulted in deformed roots of low commercial value.

scholarly journals Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector

2021 ◽  
Vol 12 ◽  
Author(s):  
Ana Paulina Arellano Pineda ◽  
Gabriela Zampieri Campos ◽  
Natan Jesus Pimentel-Filho ◽  
Bernadette Dora Gombossy de Melo Franco ◽  
Uelinton Manoel Pinto
Keyword(s):  
Foodborne Pathogens ◽  
Dairy Industry ◽  
Raw Milk ◽  
Small Scale ◽  
Scale Production ◽  
Protected Designation Of Origin ◽  
Geographical Regions ◽  
Microbial Risks ◽  
Cheese Production

Artisanal cheeses made with raw milk are highly appreciated products in Brazil. Most of these cheeses are produced in small facilities across different production regions in the country, some of which have been granted a protected designation of origin and are award winners. The most prominent state that manufactures these products is Minas Gerais (MG), but production is also gaining strength in other Brazilian states. The major challenge faced by artisanal cheese production is related to microbial risks associated with foodborne pathogens when the quality of the raw milk is unsatisfactory. Regulations created for the dairy industry are constantly been revised and adapted, considering the small-scale production of Brazilian artisanal cheeses, in order to guarantee safety at all steps of cheese production and commercialization. This text presents a summary of the huge diversity of artisanal cheeses produced in the country, grouped by geographical regions, and reviews the current challenges faced by producers and government considering the safety of these cheeses.

scholarly journals Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”

2020 ◽  
Vol 2020 ◽  
pp. 1-12
Author(s):  
Bouchra Nabil ◽  
Rachida Ouaabou ◽  
Mourad Ouhammou ◽  
Lamia Essaadouni ◽  
Mostafa Mahrouz
Keyword(s):  
Antioxidant Activity ◽  
Food Industry ◽  
Antioxidant Properties ◽  
Proximate Analysis ◽  
Whole Wheat Flour ◽  
Substitution Level ◽  
Whole Wheat ◽  
Technological Potential ◽  
Icp Ms

This study aimed to develop a novel biscuit by supplementing cladode flour (CF) into whole-wheat flour (WWF) at different proportions 0, 25, 50, 75, and 100%. Proximate analysis revealed that CF had a high amount of ash (11.9%) and dietary fiber (41.04%). Major minerals determined by ICP-MS were calcium (4.47 g/100 g); potassium (1.25 g/100 g); magnesium (1.46 g/100 g); and trace elements such as zinc (1.77 mg/100 g), copper (0.95 mg/100 g), and selenium (148.5 μg/100 g). The analysis of total phenolics, total flavonoids, and antioxidant activity showed high values (649.88 mg gallic acid equivalents (GAE)/100 g; 399.16 mg catechin equivalent (CE)/100 g; and 72.37%, respectively). HPLC was used to identify four phenolic acids (gallic, ferulic, syringic, and caffeic acids) and only one flavonoid (rutin) in cladode flour. Biscuit hardness, L∗, and a∗ color values decreased corresponding to the incorporation level of CF. Sensory evaluation showed that the substitution level (up to 25%) is ideal to prepare an acceptable bio-biscuit. Cladode flour could be very useful for the food industry as a source of bioactive compounds with technological potential and nutritional and antioxidant properties.

Biochemical Changes during Alcoholic Fermentation in the Production of ``Tchapalo'', a Traditional Sorghum Beer

2008 ◽  
Vol 4 (7) ◽  
Author(s):  
Marcellin Koffi Djè ◽  
Kouadio Florent N'Guessan ◽  
Theodore N'Dede Djeni ◽  
Thomas Adjehi Dadie
Keyword(s):  
Acetic Acid ◽  
Organic Acids ◽  
Product Quality ◽  
Alcoholic Fermentation ◽  
Reducing Sugars ◽  
Empirical Process ◽  
Small Scale ◽  
Scale Production ◽  
Traditional Process

The production of tchapalo remains more or less an empirical process. For the improvement of the product quality, there is a need of more knowledge on this traditional process and the beer characteristics. The alcoholic fermentation is one of the most steps which most determines the quality of the beer. In this study, the characteristics of the traditional starter and the evolution of temperature, ethanol, sugars and organic acids were assessed at small-scale production during alcoholic fermentation of tchapalo. Brewers used traditional starter at the rate of 0.76-0.88 % when it was dried or at 2.38 % when it was not. When the wort was at 36.6-39.3 °C, the starter was added to initiate the fermentation. Temperature decreased to 34.6-36.5 °C at the end of the fermentation which was concluded after 7.6 h to 8.4 h. Sugars were consumed during the fermentation but it remained 12.9 to 16.57 g/L of reducing sugars and 8.02 to 9.12 °Brix of TSS in the final product. Ethanol content increased from 0.02-0.35 % (v/v) in the wort to 3.5-4.59 % in the beer. The oxalic, citric, tartaric, malic, lactic, fumaric and propionic acids were found in the wort and in tchapalo and increased or decreased during fermentation differently from one site to another. But, the acetic acid was not always detected in both the wort and the beer.

Research of 3D Printing Modes of Feedstock for Metal Injection Molding

2020 ◽  
Vol 992 ◽  
pp. 461-466
Author(s):  
A.Yu. Korotchenko ◽  
D.E. Khilkov ◽  
M.V. Tverskoy ◽  
A.A. Khilkova
Keyword(s):  
3D Printing ◽  
Injection Molding ◽  
Metal Injection Molding ◽  
Small Scale ◽  
Print Quality ◽  
Scale Production ◽  
Fused Filament Fabrication ◽  
Factors Affecting ◽  
The Cost

In this work, to reduce the cost of production of parts using injection molding metal technology (MIM technology), it is proposed to use additive technologies (AT) for the manufacture of green parts. The use of AT allows us to abandon expensive molds and expand the field of use of the MIM of technology in single and small-scale production. For manufacture of green parts, the technology of manufacturing fused filament (Fused Filament Fabrication – FFF) is offered. The original composition of the metal powder mix (feedstock) and the filament manufacturing modes for 3D printing have been developed for the FFF technology. The cost of filament is much lower than its analogs. The factors affecting the print quality of green part are considered. All factors are divided into two groups depending on the possibility of their change during printing. The research of the influence of the coefficient filament supply on the geometry of green parts during 3D printing is presented.

scholarly journals Adoption of IR4.0 into Agricultural Sector in Malaysia: Potential and Challenges

2020 ◽  
Vol 1 (2) ◽  
Author(s):  
Rabiah Mat Lazim ◽  
Nazmi Mat Nawi ◽  
Muhammad Hairie Masroon ◽  
Najidah Abdullah ◽  
Maryani Che Mohammad Iskandar
Keyword(s):  
Industrial Revolution ◽  
Agricultural Sector ◽  
Big Data Analytics ◽  
Production Costs ◽  
Small Scale ◽  
Scale Production ◽  
Economic Sectors ◽  
Rapid Urbanization ◽  
Agricultural Industry

Agriculture remains as one of the important economic sectors in Malaysia which provides an employment for more than 1.6 million people. However, the growth of this sector may be hampered by a small-scale production, limited technological application, declining number of arable lands, environmental degradation due to climate change, rapid urbanization and aging farmers. In order to improve the competitiveness of the agricultural sector, farmers are encouraged to fully utilise modern technologies in their farms. In this context, adoption of industrial revolution 4.0 (IR4.0) in agricultural sector could bring many benefits, especially in minimizing the production costs and improving the quality of the products. Thus, this review focuses on the adoption strategies of IR4.0 into agricultural sector in Malaysia. A suitability of enabling technologies such as IoT, autonomous robot, big data analytics and artificial intelligent which are pillars for IR4.0 are individually evaluated. The readiness of agricultural industry in Malaysia to embrace this new concept is also discussed. The review also investigates the potentials and possible challenges would be faced by the industry in embracing IR4.0. The recommendations are also provided for farmers, industrial players and policy makes to makes sure a smooth adoption of IR4.0 into agricultural sector in Malaysia.

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