scholarly journals PEMBUATAN MOCAF (MODIFIED CASSAFA FLOUR) DENGAN PROSES FERMENTASI MENGGUNAKAN BEBERAPA JENIS RAGI

2015 ◽  
Vol 6 (2) ◽  
Author(s):  
Erismar Amri ◽  
Putri Pratiwi
Keyword(s):  
Food Security ◽  
Nutritional Quality ◽  
Fermentation Process ◽  
Water Levels ◽  
Raw Material ◽  
Cassava Flour ◽  
Tropical Plants ◽  
Food Yeast ◽  
National Food Security

Cassava is tropical plants, productive and easily cultivated so it is expected to be one of the solutions to improve Indonesia's national food security. Mocaf is fermented cassava flour products using microorganisms. Mocaf is expected to replace the use of wheat flour which its necessity is escalated through the ages, while the area of wheat as a raw material is not fitted the climate of Indonesia. This research performed some sort of branded food yeast for producing Mocaf, taken for instance Fermipan, Saf-Instant yeast, tempe raprima yeast, tapai yeast, and unbranded bread yeast. It also would be analyzed the effect of soaking cassava with salt before fermentation, to nutrients generated by Mocaf. The objective of this research was knowing the types of yeast and fermentation process that is best in improving the nutritional quality of Mocaf. The best produced Mocaf in this research was made from fermented Mocaf using tapai yeast which was soaked with salt. It produced the highest level of protein i.e 40.860%, with low water levels i.e 6.640 %.

scholarly journals Analisis Kualitas Bioetanol Dari Kulit Pisang

2021 ◽  
Vol 4 (2) ◽  
pp. 35
Author(s):  
G M Saragih ◽  
Hadrah Hadrah ◽  
Dilla Tri Maharani
Keyword(s):  
Fermentation Process ◽  
Starch Content ◽  
Soil Surface ◽  
Raw Material ◽  
Banana Peel ◽  
Total Production ◽  
Bioethanol Production ◽  
Fermentation Time ◽  
Banana Production

Indonesia is ranked sixth in banana production with total production in 2015 of 7.299.275. the more people who like bananas, the higher the volume of banana peel waste produced. Banana peels are usually thrown away immediately and can contaminate the soil surface because banana peels contain acid so that it can have an impact on evironmental problems. The starch content of banan peels has the potential to be used as a raw material for bioethanol production with the help of the fermentation process. Therefore this research aims to determine the quality of bioethanol which is produced from several types of banana peels. The types of banana peels used are Ambon banana peel, Barangan banana peel and horn banana peel. The method used to manufacture bioethanol form the types of banana peel of ambon, barangan and horn is fermentation using yeast tape or saccharomyses cereviciae. The variables observed in this study were the variety of banana peel types, fermentation time for 6 days and 10 days, and the use of yeast as much as 5 grams. The fermentation results in the form of bioethanol were analyzed using gas chromatography, the best results from this study were obtained on the type of banana peel of Ambon for 10 days, that is 4.451% bioethanol.

scholarly journals Methodology for assessment of food security of countries

VUZF Review ◽  
2021 ◽  
Vol 6 (3) ◽  
pp. 30-36
Author(s):  
Robert Jurczak
Keyword(s):  
Food Security ◽  
Raw Materials ◽  
National Level ◽  
State Level ◽  
Global Food Security ◽  
Self Sufficiency ◽  
The World ◽  
National Food Security ◽  
Global Food

A comprehensive assessment of national food security should include an analysis of the physical and economic accessibility of food, the level and quality of nutrition of the population, the sustainability and competitiveness of agriculture, factors and trends of self-sufficiency in the main types of agricultural products, raw materials and food and the effectiveness of foreign trade in food. To assess the food security situation at the state level, it is necessary to conduct monitoring, which consists in determining the deviations of the main indicators from the criteria and thresholds established at the national level. The monitoring should determine the format of the national report on the country's food security. The number of indicators that make up its basis, should be optimal and sufficient to reflect the level of food security of the country and compare them with the situation in other countries. At the same time, it is necessary to analyze trends in ensuring food security at the global level in terms of the progress of countries and regions of the world in achieving the goals of sustainable development in agriculture, the elimination of hunger and poverty for the period up to 2030.  Conducting a study of the components of the global food security index, formed at the world level to measure the policy and efficiency of government agencies in the field of food security, is relevant and in demand for positioning the country within the framework of international comparison of countries.

scholarly journals Making the Case for Food Security through Contextual Engineering

2019 ◽  
Vol 2 (1) ◽  
Keyword(s):  
Food Security ◽  
Rural Communities ◽  
Urban Areas ◽  
Rural Society ◽  
Rural Populations ◽  
New Approach ◽  
Societal Needs ◽  
Developed World ◽  
National Food Security

A non-westernized nation’s food security often depends on preservation of rural agricultural livelihoods, yet a globalizationdriven international effort to “develop” societies by providing modern infrastructure has focused on population centers, creating two-tiered economies that frequently leave rural populations behind. As a result, young residents of rural communities are migrating with greater frequency to urban areas, viewing their home society as outdated and irrelevant. To address this disparity, organizations and volunteer groups attempt to deliver infrastructure interventions to small rural communities, often drawing upon their own experience or out-of-the-box designs to provide water, sanitation, transportation, or energy. The success rate of these interventions in meeting societal needs are marginal at best, often disregarding indigenous practices and beliefs and further demeaning rural lifestyles. A new approach is needed to stabilize rural communities and sustain agricultural livelihoods throughout the alternately developed world through quality-of-life improvements via engineered infrastructure. Contextual engineering merges technical design with sociological understanding to identify the critical influences that govern each client community, dispensing with the artifice of scalability to address specific physical needs. By focusing on client society beliefs, values, and needs, the infrastructure designer may better create an affordable, functional, and appropriate infrastructure to support and advance that rural society. This paper will present the contextual engineering concept’s potential to support rural growth for stronger agricultural productivity and national food security.

scholarly journals Nutritional Quality of Vegetables, Fruits, Protein Foods, and Sodium Distributed in Client Food Bags Is Positively Associated with Client Diet Quality in Rural Food Pantries (P04-138-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Heather Eicher-Miller ◽  
Breanne Wright ◽  
Patricia Guenther ◽  
Lacey McCormack ◽  
Suzanne Stluka ◽  
...  
Keyword(s):  
Food Security ◽  
Diet Quality ◽  
Nutritional Quality ◽  
Healthy Eating Index ◽  
Negatively Associated ◽  
Food Pantries ◽  
Food Security Status ◽  
Quality Of Food ◽  
Dietary Score

Abstract Objectives Food provided by food pantries has the potential to improve the dietary quality of pantry clients. This study evaluated the relationship between the nutritional quality of food pantry inventories and client food bags (separately) with client diet quality, and how these relationships varied by food security status. Methods This cross-sectional secondary analysis drew from a multi-state intervention that included adults (n = 618) from 24 rural, Midwestern food pantries. Participants completed a demographic and food security assessment and up to three 24-hour dietary recalls on non-consecutive days. Food types and amounts in pantry inventories, client food bags, and clients’ diets were coded using the Food and Nutrient Database for Dietary Studies and scored using the Healthy Eating Index-2010 (HEI-2010). All foods were assumed to be in their as-consumed form. Multiple linear regression models determined associations between HEI-2010 total and component scores for pantry inventories or client food bags (in separate models) and the corresponding scores for client dietary intake with the interaction of client food security status and adjustment for potential confounders. Results Client food-bag HEI-2010 scores were positively associated with client dietary scores for the Total Vegetables, Total Fruit, Total Protein Foods, and Sodium components, but not for the total score. Inventory scores were negatively associated with client scores for the total score and Total Fruit and Fatty Acids components. The association of client food-bag Whole Grains score with the corresponding dietary score was greater for clients with very low food security compared to those who were food secure. The association of inventory Greens and Beans score with the corresponding dietary score was greater for clients with very low food security compared to those with low food security (All results, P < 0.05). Conclusions The nutritional quality of food bags was positively associated with client diet quality for several components, whereas inventory quality was negatively associated with client diet quality overall. Strength of associations differed by food security status. Funding Sources This project was supported by U.S. Department of Agriculture, National Institute of Food and Agriculture and Hatch Project grants.

scholarly journals Damages of spittlebug on sugarcane quality and fermentation process

2010 ◽  
Vol 67 (5) ◽  
pp. 555-561 ◽  
Author(s):  
Débora Branquinho Garcia ◽  
Gisele Cristina Ravaneli ◽  
Leonardo Lucas Madaleno ◽  
Miguel Angelo Mutton ◽  
Márcia Justino Rossini Mutton
Keyword(s):  
Phenolic Compounds ◽  
Fermentation Process ◽  
Reducing Sugars ◽  
Raw Material ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Microbiological Analysis ◽  
Total Phenolic Compounds ◽  
Fermentation Efficiency

The quality of the raw material defines the industrial potential production. The harvest of raw sugarcane promoted a favorable environment for the increase of Mahanarva fimbriolata (Stål, 1854) pest that affects the plant development. This research was undertaken to evaluate the effects of M. fimbriolata on sugarcane quality and fermentation process. For the technological analysis, four damage levels and two evaluation periods were evaluated, while four fermentation cycles and two evaluation periods were tested for microbiological analysis, with three replications. The determined parameters were Brix (soluble solids), Pol (apparent sucrose), Purity, reducing sugars (RS), total reducing sugars (TRS), Total Acidity, pH and Total Phenolic Compounds in juice. In the fermentation process cellular viability analysis, yeast sprout and bacterial concentration were carried out. The wine was submitted to alcohol content, TRRS (total residual reducing sugars) and fermentation efficiency. The treatment with 60% of damage steams exhibited the lowest averages of Brix, Pol, Purity and TRS of the juice. An increase of the RS% of the juice and content of total phenolic compounds was observed. The cellular and sprouts viability were reduced with the increase in the damages caused by M. fimbriolata. The fermentation process exhibited larger quantities of contaminators. With the damages, the wine TRRS quantity was superior and, consequently there was a decrease of the alcoholic content and fermentation efficiency. The damages caused by M. fimbriolata affected the quality of the raw material, compromising the fermentative process, and increase the production of phenolic compounds and contaminators.

scholarly journals Quality of fermented whey beverage with milk

2016 ◽  
Vol 70 (1) ◽  
pp. 91-98 ◽  
Author(s):  
Marica Rakin ◽  
Maja Bulatovic ◽  
Danica Zaric ◽  
Marijana Stamenkovic-Djokovic ◽  
Tanja Krunic ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Raw Material ◽  
Good Source ◽  
Nutritional Properties ◽  
Nutritional Information ◽  
Single Process ◽  
Fermented Beverage

One of the most economical ways of whey processing is the production of beverages, that represents a single process that exploits all the potential of whey as a raw material. Functional and sensory characteristics of whey based beverages are a criterion that is crucial to the marketing of products and win over consumers. The aim of this study was to determine nutritional and functional characteristics of fermented whey beverage with milk and commercial ABY-6 culture. The results showed that the applied starter culture can be used for the production of fermented whey based beverage with satisfactory nutritional properties. Addition of milk was important not only in the nutritional quality of the resulting product, but also improved the taste, the homogeneity and stability. Analysis of the chemical composition of fermented whey based beverage and nutritional information about it indicates that the product is a good source of protein and calcium. Fermented beverage contained 8.07 log (CFU/mL), showed antioxidant activity of at least 38.1% and the titratable acidity of 28.2?SH corresponding to the acidity of the product in this category.

scholarly journals Physicochemical and microbiological quality in the fermentation of different cocoa blends with the addition of coffee and cardamom

2020 ◽  
Vol 9 (10) ◽  
pp. e4759108742
Author(s):  
Nélio Ranieli Ferreira de Paula ◽  
Érica de Oliveira Araújo ◽  
Natália Dias de Oliveira
Keyword(s):  
Fermentation Process ◽  
Ph Value ◽  
Microbiological Quality ◽  
Raw Material ◽  
Soluble Solids ◽  
Scientific Development ◽  
Experimental Conditions ◽  
Fermentation Time ◽  
Consequent Reduction

Fermentation is an essential step in obtaining good quality almonds. Thus, the present study aimed to evaluate the fermentation process of cocoa almonds and quantify the physicochemical and microbiological quality of different cocoa blends with the addition of coffee and cardamom, aiming at the reduction of the cost of processing, the addition of value to the raw material, and technological and scientific development of the Amazon region. The experimental design used was completely randomized, arranged in a 4 x 2 x 3 factorial scheme, corresponding to four fermentation times, two fermentation, three concentrations of pulp (blends) (pure cocoa, cocoa + coffee, and cocoa + cardamom), and three replicates. The results made it possible to conclude that the temperature inside the mass measured every 48 hours after turning increased with the fermentation time, reaching its maximum on the seventh day of fermentation. The increase in the temperature inside the fermentation mass on the seventh day is due to the higher concentration of acetic acid, evidenced by the reduction in pH value and consequent reduction in °Brix. Fermentation in a greenhouse at a temperature of 40 °C enables the maintenance of stable temperature throughout the fermentation process for blends of cocoa with the addition of coffee and cardamom. It is verified that, when there is a pre-established temperature, as in a greenhouse at 40 °C, there is a decrease in the values of °Brix and soluble solids present in the final product. Temperature, pH, and sugars are determining factors for the duration of the fermentation process and quality of pure cocoa almonds and cocoa almonds with the addition of coffee and cardamom. Under the experimental conditions, fermentation time from seven days is sufficient to ensure the physicochemical and microbiological quality of cocoa blends with the addition of coffee and cardamom, but it should not exceed nine days.

scholarly journals PEMANFAATAN TEPUNG SINGKONG SEBAGAI SUBSTITUSI TERIGU UNTUK VARIASI CAKE

2016 ◽  
Vol 5 (1) ◽  
Author(s):  
Risa Panti Ariani ◽  
I.A.P Hemy Ekayani ◽  
Luh Masdarini
Keyword(s):  
Food Security ◽  
Test Data ◽  
Main Ingredient ◽  
Cassava Flour ◽  
Sponge Cake ◽  
Data Collection Instrument ◽  
Relevant Variables ◽  
Quasi Experimental ◽  
Qualitative Descriptive

Abstrak Tujuan penelitian ini untuk memperoleh variasi cake dari tepung singkong dengan mensubstitusi terigu. Karena terigu merupakan produk impor olahan dari gandum, sebagai usaha mendukung peningkatan ketahanan pangan. Penelitian ini menggunakan metode penelitian eksperimental semu di laboratorium karena keterbatasan untuk mengontrol semua variabel yang relevan. Instrumen pengumpulan data menggunakan lembar observasi untuk memperoleh data uji kualitas dari panelis terlatih, sedangkan data uji selera diperoleh dari masyarakat umum untuk mengetahui keberterimaan variasi cake singkong. Analisis data penelitian dilakukan secara deskriptif kualitatif. Hasil penelitian memperoleh kualitas cake singkong pada kriteria yang sempurna pada, (a) pound cake dengan substitusi 80% bahan utama, (b) roll cake dengan substitusi 100% bahan utama, tetapi kualitas tekstur terendah, (c) chiffon cake dengan substitusi 100% bahan utama, serta pengembangan (volume) maksimal, (d) bolu kukus dengan substitusi 80% bahan utama, tetapi kualitas aroma terendah, (e) sponge cake dengan substitusi 80% bahan utama, tetapi semua kriteria terendah, (f) brownies dengan substitusi 100% bahan utama, serta semua kriteria tertinggi, (g) fruit cake menggunakan buah-buahan lokal dengan substitusi 100% bahan utama, serta semua kriteria tertinggi, dan (g) rainbow cake dengan substitusi 100% bahan utama, tetapi kualitas tekstur terendah. Secara umum keberterimaan masyarakat sangat menyukai variasi cake singkong, tetapi sponge cake dan rainbow cake memperoleh keberterimaan terendah. Dengan demikian 8 jenis cake dapat menggunakan tepung singkong sebagai substitusi terigu untuk mendukung peningkatan ketahanan pangan. Kata kunci: tepung singkong, variasi cake, substitusi terigu Abstract The purpose of this study to obtain a cake variation of substituting wheat with cassava flour. Because wheat is imported products processed from wheat, in an effort to support increased food security. This study uses a quasi-experimental research in the laboratory because of the limitations to control all the relevant variables. Data collection instrument uses observation sheets to obtain quality test data from trained research, while the taste test data obtained from the general public to determine the acceptability of variation cassava cake. The data analysis was conducted by qualitative descriptive study. Research results obtained quality cake cassava on the criteria perfectly on, (a) pound cake with a substitution of 80% of the main ingredient, (b) roll cake with substitution of 100% main ingredient, but the quality of the texture of the lowest, (c) chiffon cake with substitution of 100% the main ingredient, and development (volume) maximum, (d) steamed sponge with the substitution of 80% of the main ingredient, but the quality of the aroma room, (e) sponge cake with a substitution of 80% of the main ingredient, but all the criteria lows, (f) brownies with substitution 100% main ingredient, as well as all the supreme criterion, (g) fruit cake using local fruits by substitution of 100% main ingredient, as well as all the supreme criterion, and (g) rainbow cake by substituting 100% main ingredient, but the texture quality lowest. In general acceptability of the community is like the variety of cassava cake, but the cake and rainbow sponge cake obtain the lowest acceptance. Thus the 8 types of cake can be used as a substitution of cassava flour wheat to support increased food security. Keywords: cassava flour, cake variation, substitution wheat

Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp.

2021 ◽  
pp. 103820
Author(s):  
Chiara Misci ◽  
Eren Taskin ◽  
Margherita Dall’Asta ◽  
Maria Chiara Fontanella ◽  
Francesca Bandini ◽  
...  
Keyword(s):  
Food Security ◽  
Nutritional Quality ◽  
Leafy Vegetables ◽  
African Leafy Vegetables
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