PENINGKATAN DAYA SAING KEDELAI LOKAL TERHADAP KEDELAI IMPOR SEBAGAI BAHAN BAKU TEMPE MELALUI PEMETAAN FISIKO-KIMIA

The main problem encountered in the production of tempeh was its raw material, namely soybeans dominated by soybean supplied from other countries, mainly dominated by imported products from the United States. The majority of tempeh craftsmen's perception is that imported soybeans are superior to local soybeans. This is of course unfortunate because it will further aggravate the competitiveness of local soybeans. This research was conducted to explore the advantages of local soybeans, especially from the physico-chemical aspects of imported soybeans. The research objective was to map the physico-chemical properties of local and imported soybeans as raw material for tempeh. One factor trial design was used, with soybean varieties (4 local and 1 imported) as a factor. Variables observed included: antioxidant, bulk density, swelling power, plant quality, seed size, WAI, WSI, protein, yield, and density. The results obtained: 1) antioxidant : Devon 1 imported soybeans, 2) bulk density: fourth of local soybeans = imported soybeans, 3) swelling power : Argomulyo = imported soybeans, 4) quality of cooking: fourth of local soybeans imported soybeans, 5) seed size : Grobogan and Argomulyo imports, 6) WAI: Argomulyo and Demas imported soybeans, 7) WSI: Devon = imported soybeans, 8) protein: Grobogan and Detam imported soybeans, 9) density: Bromo imported soybeans, 10) extraction value: Anjasmoro, Argomulyo, and Grobogan imported soybeans.

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Quality of cassava flour as affected by age at harvest, cropping system and variety

Agricultura tropica et subtropica ◽

10.2478/ats-2020-0019 ◽

2020 ◽

Vol 53 (4) ◽

pp. 187-198

Author(s):

Abiodun Aderoju Adeola ◽

Michael Ayodele Idowu ◽

Rebecca ModupeOluwa Oyatogun ◽

Abdul-Rasaq Adesola Adebowale ◽

Wasiu Akinloye Oyebisi Afolabi ◽

...

Keyword(s):

Bulk Density ◽

Mineral Composition ◽

Functional Properties ◽

Chemical Properties ◽

Cropping System ◽

Cassava Flour ◽

Swelling Power ◽

Physico Chemical ◽

The Impact

AbstractPre-harvest operations affect the quality of food products. This study evaluated the impact of age at harvest (AH), cropping system (CS) and variety on the chemical and functional properties of high quality cassava flour (HQCF). Two white-fleshed (TMS 30572 and TMS 98/0505) and three yellow-fleshed (TMS 97/JW2, TMS 01/1371 and TMS 01/1368) cassava varieties planted either as sole crop or intercropped with maize were harvested at 12, 15 and 18 months after planting, and processed into HQCF. Chemical composition (proximate, mineral), physico-chemical properties (pH, total titratable acidity and colour) and functional properties (bulk density, water absorption index, dispersibility, swelling power, solubility index and pasting properties) of HQCF were determined. Data obtained were analysed using general linear model (GLM). AH had a significant (P < 0.05) effect on proximate and mineral composition, functional and physico-chemical properties, peak and breakdown viscosities, and peak time of HQCF. CS significantly (P < 0.05) affected the crude fibre, fat, bulk density, swelling power, mineral composition, and physico-chemical properties (except L* and b*) of HQCF. Variety significantly (P < 0.05) affected the proximate (except moisture) and mineral composition, functional properties, and breakdown viscosity of HQCF. The interactive effect of AH, CS and variety was significant (P < 0.05) on fat, dispersibility, mineral composition, and physico-chemical properties. In terms of carbohydrate content, it is desirable to harvest cassava at 12 months after planting, with TMS 98/0505 being the choice variety. Recommendation of the desirable AH, CS and variety will vary according to the desired quality of the end-products. Age at harvest is the most important single factor affecting the proximate composition and functional properties of HQCF.

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Synthesis of n-Benzylhexadecanamide as a Standard for Quantifying Macamides in Maca

HortScience ◽

10.21273/hortsci.39.4.779b ◽

2004 ◽

Vol 39 (4) ◽

pp. 779B-779

Author(s):

Megan McCollom* ◽

Stefan Gafner ◽

Lyle E. Craker

Keyword(s):

United States ◽

Fatty Acid ◽

The United States ◽

Raw Material ◽

Lepidium Meyenii ◽

Palmitoyl Chloride ◽

One Step ◽

High Yields ◽

High Elevations

Maca (Lepidium meyenii Walp.), a root crop similar to radish, has been consumed in Peru for thousands of years as a food and medicine. Medicinally, the plant is used to increase human and livestock stamina and to ameliorate fertility problems associated with living at the high elevations in which the plant grows. The reputation of maca as a fertility and libido enhancer has increased the popularity of the plant in the United States and other Western countries. Constituents of interest in maca include fatty acids and macamides, but to evaluate the quality of maca products and raw material, fatty acid and macamide standards are required. While fatty acid standards are obtainable, macamide standards are not commercially available. In this study, one major macamide, n-benzylhexadecanamide, was synthesized with high yields using benzylamine and palmitoyl chloride as starting materials. The process, which was a relatively easy, one-step synthesis, could be used also to obtain other macamides without going through a time-consuming isolation. The major macamides in extracts of dried, ground maca sourced from vendors in the United States and Peru were identified and quantified by LC-UV/MS using n-benzylhexadecanamide as a standard compound.

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Polysaccharides in Agro-Industrial Biomass Residues

Polysaccharides ◽

10.3390/polysaccharides3010005 ◽

2022 ◽

Vol 3 (1) ◽

pp. 95-120

Author(s):

Márcio Araújo de Souza ◽

Isis Tavares Vilas-Boas ◽

Jôse Maria Leite-da-Silva ◽

Pérsia do Nascimento Abrahão ◽

Barbara E. Teixeira-Costa ◽

...

Keyword(s):

United States ◽

Hyaluronic Acid ◽

Large Scale ◽

Chemical Properties ◽

The United States ◽

United States Department ◽

Cellulose Content ◽

The European Union ◽

Department Of Agriculture ◽

Physico Chemical

The large-scale industrial use of polysaccharides to obtain energy is one of the most discussed subjects in science. However, modern concepts of biorefinery have promoted the diversification of the use of these polymers in several bioproducts incorporating concepts of sustainability and the circular economy. This work summarizes the major sources of agro-industrial residues, physico-chemical properties, and recent application trends of cellulose, chitin, hyaluronic acid, inulin, and pectin. These macromolecules were selected due to their industrial importance and valuable functional and biological applications that have aroused market interests, such as for the production of medicines, cosmetics, and sustainable packaging. Estimations of global industrial residue production based on major crop data from the United States Department of Agriculture were performed for cellulose content from maize, rice, and wheat, showing that these residues may contain up to 18%, 44%, and 35% of cellulose and 45%, 22%, and 22% of hemicellulose, respectively. The United States (~32%), China (~20%), and the European Union (~18%) are the main countries producing cellulose and hemicellulose-rich residues from maize, rice, and wheat crops, respectively. Pectin and inulin are commonly obtained from fruit (~30%) and vegetable (~28%) residues, while chitin and hyaluronic acid are primarily found in animal waste, e.g., seafood (~3%) and poultry (~4%).

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Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽

10.25081/fb.2018.v7.3664 ◽

1970 ◽

pp. 19-23

Author(s):

Nawal Abdel-Gayoum Abdel-Rahman

Keyword(s):

Sensory Quality ◽

Chemical Properties ◽

Storage Period ◽

Gum Arabic ◽

Raw Material ◽

Soluble Solids ◽

Hibiscus Sabdariffa ◽

Overall Acceptability ◽

Physico Chemical ◽

Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

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