scholarly journals CEREAL FLAKES FROM Ipomoea batatas AND Setaria italica AS EMERGENCY FOOD: CHEMICAL, MICROBIOLOGICAL, AND SENSORY PROPERTIES DURING STORAGE

2021 ◽  
Vol 9 (4) ◽  
pp. 227-232
Author(s):  
Ratna Ariani Nilateja Putri ◽  
◽  
Alia Rahmi ◽  
Agung Nugroho ◽  
◽  
...  
Keyword(s):  
Ipomoea Batatas ◽  
Foxtail Millet ◽  
Sensory Properties ◽  
Fiber Content ◽  
Setaria Italica ◽  
Crude Fiber ◽  
Sweet Potatoes ◽  
Crude Fiber Content ◽  
Energy Needs ◽  
Human Energy

Emergency food supplies the daily human energy needs during emergencies. This research aimed to determine the effects of storage periode of cereal flakes made from sweet potatoes (Ipomoea batatas) and foxtail millet (Setaria italica) on the chemical, microbiological, and sensory properties. The composition of cereal flakes used was 75% of sweet potato flour and 25% of jewawut flour. Cereal flakes were tested for proximate levels (moisture, ash, protein, fat, and carbohydrate), crude fiber content, TPC, and sensory. The change observed after 40 days storage at 40⁰C and RH 70% were 0.61-2.51% in moisture content, 2.29 - 1.91% in ash content, 7.44-7.19% in protein content, 18.79-18.09% in fat content, 70.88 - 70.40% in carbohydrate content, 5.28 - 4.98% in crude fiber content, and TPC 5.5x101 - 3.1x103 cfu/g. Forty days observation showed that cereal flakes remained in good quality for consumption based on SNI 01-4270-1996. The product is adequate as an alternative of emergency food.

scholarly journals PENGARUH PERBANDINGAN TEPUNG BERAS DENGAN PASTA UBI JALAR UNGU (Ipomoea batatas L. Poir) TERHADAP KARAKTERISTIK CENDOL

2019 ◽  
Vol 8 (3) ◽  
pp. 248
Author(s):  
Putri Ayu Wulandari ◽  
I Made Sugitha ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Rice Flour ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Purple Sweet Potato

This research was aimed to identify the comparison effect of rice flour and purple sweet potato (Ipomoea batatas L. Poir) paste on the characteristics of cendol and to identify the right ratio of rice flour and purple sweet potato paste to produce cendol with the best characteristics. Completely randomized design was used in this research with treatment ratio of rice flour and purple sweet potato paste which consisted of 6 levels :  50% : 50%, 40% : 60%, 30% : 70%, 20% : 80%, 10% : 90%, and 0% : 100 %. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed with analysis of variance and if the treatment had an effect on the variable, the Duncan test was performed. The results showed that rice flour and purple sweet potato paste ratio had significant effect on water content, ash content, crude fiber content, antioxidant activity, anthocyanin, color, texture, flavor, taste, and overall acceptance of cendol. Making purple sweet potato cendol without using rice flour resulted the best characteristic under the following criteria: 89,47%  water content, 0,14% ash content, 1,44% crude fiber content, 93,42 mg/mL antioxidant activity, 1,37 mg/100g  anthocyanin, dark purple and very liked color, texture chewy and liked, flavor typical of purple sweet potato and liked, taste very typical of purple sweet potato and liked, and overall acceptance very liked.   Keyword : cendol, purple sweet potato paste, rice flour

scholarly journals PENGARUH PERBANDINGAN TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG

2018 ◽  
Vol 7 (1) ◽  
pp. 12
Author(s):  
Utafiyani . ◽  
Ni Luh Ari Yusasrini ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Green Bean ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

scholarly journals Degradation of Phorbol Esters on the Jatropha curcas Linn. Seed by Biological Detoxification

2021 ◽  
Vol 226 ◽  
pp. 00020
Author(s):  
Hany Handajani ◽  
Riza Rahman Hakim ◽  
Ganjar Adhywirawan Sutaro ◽  
Boy Ronald Mavuso ◽  
Zhong–Wen Chang ◽  
...  
Keyword(s):  
Phorbol Ester ◽  
Jatropha Curcas ◽  
Crude Protein ◽  
Phorbol Esters ◽  
Fiber Content ◽  
Crude Fiber ◽  
Control Group ◽  
Crude Fiber Content ◽  
Biological Responses ◽  
Significant Difference

The application of fermentation is one of methods to increase food quality biologically. Availability of Jatropha curcas residual from oil factory be focused as a soybean meal or fish meal replacement. On the other hand, J. curcas residuals possess a toxic compound as well. This study aimed to examine the effect of Aspergillus niger on the nutrition and harmful content of J. curcas as a potential ingredient of feed. In brief, J. curcas residual was fermented with a detoxification method at 3 d, 5 d, and 7 d. Crude protein, fat, and crude fiber content were assessed to discover the biological responses of J. curcas post–fermentation while phorbol ester was evaluated to toxic content post–detoxification. The results showed that crude protein and fat content were highest on 7 d post–fermentation but it was no significant difference (p > 0.05). While crude fiber content showed significant difference which the 3 d fermentation had the highest content of fiber. For phorbol ester content, 3 d fermentation showed a better result than the control group (p < 0.05). The present findings suggest that A. niger is recommendable as starter to reduce fiber and toxic content of J. curcas residual at 3 d fermentation.

scholarly journals PENGARUH PENAMBAHAN Eucheuma cottonii DAN Sargassum sp. TERHADAP KOMPOSISI KIMIA, AKTIVITAS ANTIOKSIDAN SERTA SIFAT SENSORI SELAI UBI JALAR UNGU (Ipomoea batatas Poir)

2020 ◽  
Vol 3 (1) ◽  
pp. 43
Author(s):  
Umi Kalsum ◽  
Asnani Asnani ◽  
Kobajashi Togo Isamu
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Water Content ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Sensory Properties ◽  
Crude Fiber ◽  
Test Results ◽  
Purple Sweet Potato ◽  
Eucheuma Cottonii

The effect of addition of Eucheuma cotttonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam (Ipomoea batatas Poir) ABSTRACT         This study aims to determine the effect of the addition of Eucheuma cottonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam. This study used a Completely Randomized Design (CRD) consisting of four treatments using the combination of Sargassum sp., E. cottonii and purple sweet potatoes respectively: 45: 5: 50% (S1), 40: 10: 50% (S2), 35 : 15 : 50 % (S3), 30 : 20 : 50% (S4) and repeat three times. The results of the research obtained showed a real effect on sensory values which included color, aroma, and texture. The test results of the chemical content of jam showed water content between 27.62 %, ash content 1.59 %, crude fiber 1.44 % and carbohydrates 88.96 %. The test results of antioxidant content with percentage inhibitor (IC50) that is 337.81 μg / mL respectively. The results of this study indicate that there is an influence on the content of water content, ash, crude fiber, total carbohydrates and antioxidant content present in the purple sweet potato jam in each treatment.Keywords: Eucheuma cottonii, Ipomoea batatas, chemical composition and antioxidants, Sargassum sp., Jam, Sensory test ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan rumput laut jenis Eucheuma cottonii dan Sargassum sp. terhadap komposisi kimia, aktivitas antioksidan dan sifat sensori selai ubi jalar ungu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari  empat perlakuan kombinasi penggunaan Sargassum sp., E. cottonii dan ubi jalar ungu, yaitu berturut-turut: 45: 5: 50 % (S1), 40: 10: 50 % (S2), 35: 15: 50 % (S3), serta 30: 20: 50 % (S4), ulangan sebanyak tiga kali. Hasil penelitian yang diperoleh menunjukkan pengaruh nyata terhadap nilai sensori yang meliputi warna, aroma dan tekstur. Hasil uji kandungan kimia selai menunjukkan kadar air 27,62 %, kadar abu 1,59%, serat kasar 1,44 % dan karbohidrat 88,96 %. Hasil uji kandungan antioksidan dengan nilai persentase penghambat (IC50) yaitu 337,81 g/mL. Hasil penelitian ini menunjukkan bahwa terdapat pengaruh terhadap kandungan kadar air, abu, serat kasar, karbohidrat total dan kandungan antioksidan yang ada pada selai ubi jalar ungu pada setiap perlakuan.Kata kunci: Eucheuma cottonii, Ipomoea batatas Poir, komposisi kimia dan antioksidan, Sargassum sp., Selai, uji sensori.

"ALLOMETRY" DETERMINISTIC APPROACHES IN CELL SIZE, CELL NUMBER AND CRUDE FIBER CONTENT RELATED TO THE PHYSICAL QUALITY OF KANGKONG (Ipomoea reptans) GROWN UNDER DIFFERENT PLANT DENSITY PRESSURES

2012 ◽  
Vol 09 ◽  
pp. 30-43
Author(s):  
A. SELAMAT ◽  
S. A. ATIMAN ◽  
A. PUTEH ◽  
N. A. P. ABDULLAH ◽  
M. T. M. MOHAMED ◽  
...  
Keyword(s):  
Cell Size ◽  
Plant Density ◽  
Total Yield ◽  
Cell Number ◽  
Fiber Content ◽  
Crude Fiber ◽  
Individual Plant ◽  
Crude Fiber Content ◽  
Size Number ◽  
Two Parameters

Kangkong, especially the upland type (Ipomoea reptans) is popularly consumed as a vegetable dish in the South East Asian countries for its quality related to Vitamins (A and C) and crude fiber contents. Higher fiber contents would prevent from the occurrence of colon cancer and diverticular disease. With young stem edible portion, its cell number and size contribute to the stem crude fiber content. The mathematical approach of allometry of cell size, number, and fiber content of stem could be used in determining the 'best' plant density pressure in producing the quality young stem to be consumed. Basically, allometry is the ratio of relative increment (growth or change) rates of two parameters, or the change rate associated to the log of measured variables relationship. Kangkog grown equal or lower than 55 plants m-2 produced bigger individual plant and good quality (physical) kangkong leafy vegetable, but with lower total yield per unit area as compared to those grown at higher densities.

Assessment of Selected Nutritional and Anti-Nutritional Analysis of Sweet Potato Tubers Collected From Tepi Market, Southwestern Ethiopia

2020 ◽  
Author(s):  
Shisho Haile
Keyword(s):  
Moisture Content ◽  
Sweet Potato ◽  
Acid Content ◽  
Proximate Analysis ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Local Market ◽  
Potato Tubers ◽  
Crude Fiber Content

Abstract Sweet potato is primarily used for nutrition and medicinal purposes. This study was done to determine proximate analysis and anti-nutritional factors of sweet potato tubers. The sample was randomly purchased fromTepi local market. Then it was analyzed for moisture content, ash content, crude fiber content, oxalate content and acid content. The result of the study showed that 87.6% moisture content, 7.5% ash content, 7.46 mg/100 gm oxalate content, 4.3% crude fiber content and 0.09 M acid content.

EQUATIONS FOR RECIPROCAL CONVERSIONS OF STARCH EQUIVALENT AND TOTAL DIGESTIBLE NUTRIENT VALUES

1962 ◽  
Vol 42 (2) ◽  
pp. 211-214
Author(s):  
J. Kielanowski ◽  
Aleksandra Ziolecka ◽  
Zofia Osińska
Keyword(s):  
Multiple Regression ◽  
Fiber Content ◽  
Crude Fiber ◽  
Regression Equations ◽  
Crude Fiber Content ◽  
Independent Variable ◽  
Total Digestible Nutrient

In order to facilitate reciprocal conversions of Starch Equivalents (SE) and Total Digestible Nutrients (TDN) values of feeds, multiple regression equations were computed for three different groups of feeds (concentrates, green roughages and silages, and dry roughages. These equations are: for concentrates, green roughages and silages, and dry roughages, respectively.[Formula: see text]Where Y = percentage TDN, X1 = percentage SE, and X2 = percentage crude fiber and[Formula: see text]Where Y = percentage SE; X1 = percentage TDN, and X2 = percentage crude fiber.The addition of the crude fiber content as the second independent variable in each equation resulted in a slight but marked gain in accuracy, especially for green and dry roughages, when compared with simple regressions of TDN on SE or vice versa.

scholarly journals The effect of chickpea (Cicer arietinim) husk on the properties of cracker biscuits

1970 ◽  
Vol 8 (1) ◽  
pp. 147-152 ◽  
Author(s):  
D Bose ◽  
M Shams-Ud-Din
Keyword(s):  
Extraction Process ◽  
Fiber Content ◽  
Crude Fiber ◽  
Total Carbohydrate ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Crude Fiber Content ◽  
Total Carbohydrate Content ◽  
Lower Protein ◽  
Aqueous Extraction Process

Chickpea (Cicer arietinim) husk was extracted by non-alkaline aqueous extraction process. The residual extracted husk was dried in a cabinet drier and finally ground. Both fresh husk and processed husk were analyzed for their composition. The processed husk (extracted ground husk) was incorporated into formulations of cracker biscuits at 0- 20% replacement levels of wheat flour and baking functionalities were evaluated. The studies on the effects of processed husk on biscuit’s qualities showed that the highest spread ratio of biscuits was achieved with 3% processed husk. Analysis of cracker biscuits containing various percentage of processed husk showed that biscuits with increasing level of processed husk had higher ash, fat, moisture and crude fiber content, while lower protein and total carbohydrate content. The amount of crude fiber content of biscuits significantly increased with the incorporation of processed husk when compared with conventional biscuits. The cracker biscuits containing various percentages of processed husks were evaluated for their sensory attributes. The results revealed that cracker biscuits containing 5% processed husk secured the highest score for overall acceptability among other substitution levels. Keywords: Chickpea husk; Cracker biscuits; Crude fiber; Baking propertiesDOI: 10.3329/jbau.v8i1.6412J. Bangladesh Agril. Univ. 8(1): 147-152, 2010

DEVELOPMENTAL GENETIC ANALYSIS FOR CRUDE FIBER CONTENT AND CRUDE ASH CONTENT OF RAPESEED MEAL IN TWO DIFFERENT GROWING YEARS

2011 ◽  
Vol 34 (4) ◽  
pp. 284-297 ◽  
Author(s):  
LI ZHANG ◽  
GUOLIN CHEN ◽  
JIANGUO WU ◽  
MURALI-TOTTEKKAAD VARIATH ◽  
CHUNHAI SHI
Keyword(s):  
Genetic Analysis ◽  
Rapeseed Meal ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Developmental Genetic ◽  
Crude Fiber Content
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