scholarly journals Pengolahan Produk Pangan Berbasis Ketela dan Minuman Sehat Fermentasi Sebagai Langkah Meningkatkan Nilai Produk Lokal di Desa Seloliman, Kecamatan Trawas, Kabupaten Mojokerto

2019 ◽  
Vol 4 (2) ◽  
pp. 74-81
Author(s):  
Johan Sukweenadhi
Keyword(s):  
Knowledge Sharing ◽  
Sweet Potato ◽  
Food Products ◽  
Post Harvest ◽  
Harvesting Process ◽  
Post Harvesting

Abstract Cassava and sweet potato are the main commodity plants in Seloliman. So far, the farmer there directly sell it after harvesting process. However, in case the sales are not much and many quantities of cassava or sweet potato remains, it become tainted which can reduce its quality or ever become waste. Less of knowledge about post harvesting process of that plant makes people less concerned about the potential of its processed product. With the knowledge sharing and workshop of cassava and sweet potato post harvesting process, the society will have insight and knowledge how to process their excess cassava become more valuable food products. Other utilization of healthy fermented drink from microbe symbiont like kefir and kombucha, which use the local flowers or fruits, can be done to boost the local beverage products in Seloliman. Both ways can be one of the steps to empower the Seloliman society to brand their unique products in the future.Keywords: cassava, post-harvest, healthy fermented drink, kefir, kombucha

scholarly journals ANALISIS POST-HARVEST LOSS PADA OKRA DENGAN METODE OBJECTIVE MATRIX (OMAX) DI PT MITRATANI DUA TUJUH JEMBER

2020 ◽  
Vol 14 (01) ◽  
pp. 13
Author(s):  
Ida Bagus Suryaningrat ◽  
Ferry Julio Prabowo ◽  
Winda Amilia
Keyword(s):  
Research Result ◽  
Pairwise Comparison ◽  
Performance Level ◽  
Post Harvest ◽  
Fishbone Diagram ◽  
Removal Plot ◽  
Harvesting Process ◽  
Post Harvesting ◽  
Post Harvest Loss ◽  
Comparison Technique

Post-harvest loss is a process of the loss or the broken material from production in the field to the food being ready to be consumed. Losses in agricultural or horticultural produce are a major problem in the post-harvest process. Therefore, it was needed to identify the criteria based on the post-harvesting process to know the performance level of each criterion provided. This study was aimed to know the post-harvest loss source in the occurrence of the post-harvest process of okra. This research used Objective Matrix method (OMAX) to evaluate the performance level of each criterion provided. AHP method was also implemented in this research by using the pairwise comparison technique to measure the weight on OMAX and fishbone diagram and to identify causes factors of the okra loss. The research result showed that the picking and weighing process during post-harvest okra have lower performance level and it was not meet the expected target of the company (PT Mitratani Dua Tujuh). Other result of okra loss level was also still far from the expected target of the company. The improvement recommendations were needed to reduce post-harvest okra loss, i.e. increasing supervision by the manager, making removal plot during okra harvesting, and briefing every morning with the okra picker. Keywords: AHP, fishbone diagram, OMAX, post-harvest loss

scholarly journals Hormonal endogenous changes in response to the exogenous 6-benzylaminopurine application in pre- and post-harvesting lilium flower stalks

2021 ◽  
Author(s):  
Gunther Mantilla ◽  
Gabriel Antonio Lorenzo ◽  
Libertad Mascarini
Keyword(s):  
Environmental Variables ◽  
Lilium Longiflorum ◽  
Vase Life ◽  
Plant Responses ◽  
Biological Processes ◽  
Hormonal Changes ◽  
Post Harvest ◽  
Growth Development ◽  
Post Harvesting

Abstract Phyto-hormones play a key role in regulating plant responses to stress. Cytokines are a type of phyto-hormones involved in the regulation of many important biological processes related to growth, development, and response to environmental variables. The exogenous application of cytokines increases the possibility of delaying senescence; however, this is a physiological process, and, under certain conditions, degradation processes may be triggered. The effect of 6-bencilaminopurine application and the endogenous hormonal changes involved in lilies floral stalks after their cutting were studied. In order to improve vase life and quality of Lilium longiflorum ‘Brindisi’ flower stalks, they were sprayed with 6-BAP, at a concentration of 300 ppm at pre-harvest, post-harvest, and pre- and post-harvest stages. After that, they were compared to non-sprayed control stalks. The application of 6-BAP caused endogenous hormonal changes in abscisic acid and cytokinin levels, and the most effective treatment was pre-harvest spraying. This treatment proved to be an appropriate method to improve the stalk tolerance to post-harvest stress as it delayed the appearance of senescence symptoms and reduced the speed of chlorophyll degradation with differences of up to 10% with respect to untreated stalks. In addition, the opening of flowers was delayed by up to 2 days, although there were no significant differences in total vase life.

scholarly journals Organoleptic Characteristics of Cookies from Sorghum Composites Flour

2017 ◽  
Vol 2 (6) ◽  
pp. 506
Author(s):  
Wulandari E. ◽  
Sukarminah E. ◽  
Lanti I. ◽  
Sufmawati F.
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Food Products ◽  
Partial Substitution ◽  
Composite Flour ◽  
Potato Flour ◽  
Sorghum Flour ◽  
Organoleptic Characteristics ◽  
Significant Difference ◽  
Sweet Potato Flour

Application of wheat flour in various food products has increased the import of wheat flour over years. The use of domestically grown crops like Sorghum (Sorghum bicolor L. Moench) could reduce the demand of wheat. Sorghum flour can be used in partial substitution with wheat flour for many food products, like cookies. The use of sorghum as cookies ingredient could be combined with other flours to get a composite flour. The purpose of this research was to obtain proportion of sorghum flour, sweet potato flour and soyabean flour that produce cookies with good organoleptic characteristics. The proportion of composite flour adequacy was calculated using a list of foodstuffs (DKBM).The research method was based on Experimental Method with Randomized Block Design (RBD) in twelve treatments and two repetitions. The treatments were proportion of sorghum flour (6 minutes, 8 minutes, 10 minutes of dehulling time), sweet potato flour, and soyabean flour. The results showed that cookies made with proportion of sorghum flour, sweet potato flour, and soyabean flour gave no significant difference in organoleptic characteristics (Overall, color, taste, aroma, and hardness).  The result also showed that the characteristics of the cookies were not affected by dehulling of sorghum grains but influenced by other ingredient than flour. Keywords: Sorghum, Sweet Potato Flour,  Soyabean Flour, Cookies, Sensory Properties

scholarly journals Potential of Pantoea dispersa as an effective biocontrol agent for black rot in sweet potato

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Lingmin Jiang ◽  
Jae Chul Jeong ◽  
Jung-Sook Lee ◽  
Jeong Mee Park ◽  
Jung-Wook Yang ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Vascular Tissue ◽  
Potato Cultivar ◽  
Biocontrol Agents ◽  
Blue Staining ◽  
Black Rot ◽  
Promising Alternative ◽  
Post Harvest ◽  
Potato Plants ◽  
Tuberous Roots

Abstract Biocontrol offers a promising alternative to synthetic fungicides for the control of a variety of pre- and post-harvest diseases of crops. Black rot, which is caused by the pathogenic fungus Ceratocytis fimbriata, is the most destructive post-harvest disease of sweet potato, but little is currently known about potential biocontrol agents for this fungus. Here, we isolated several microorganisms from the tuberous roots and shoots of field-grown sweet potato plants, and analyzed their ribosomal RNA gene sequences. The microorganisms belonging to the genus Pantoea made up a major portion of the microbes residing within the sweet potato plants, and fluorescence microscopy showed these microbes colonized the intercellular spaces of the vascular tissue in the sweet potato stems. Four P. dispersa strains strongly inhibited C. fimbriata mycelium growth and spore germination, and altered the morphology of the fungal hyphae. The detection of dead C. fimbriata cells using Evans blue staining suggested that these P. dispersa strains have fungicidal rather than fungistatic activity. Furthermore, P. dispersa strains significantly inhibited C. fimbriata growth on the leaves and tuberous roots of a susceptible sweet potato cultivar (“Yulmi”). These findings suggest that P. dispersa strains could inhibit black rot in sweet potato plants, highlighting their potential as biocontrol agents.

Boeremia tuber rot of sweet potato caused by B. exigua, a new post-harvest storage disease in China

2016 ◽  
Vol 38 (2) ◽  
pp. 243-249 ◽  
Author(s):  
Yun-Peng Gai ◽  
Hai-Jie Ma ◽  
Xing-Long Chen ◽  
Hao-Hao Chen ◽  
Hong-Ye Li
Keyword(s):  
Sweet Potato ◽  
Storage Disease ◽  
Post Harvest ◽  
Tuber Rot

scholarly journals Review on The Production of Fermented Beverage as a Post-Harvest Processing Alternative For Mango, Banana and Purple Sweet Potato

2021 ◽  
Vol 3 (2) ◽  
pp. 22-29
Author(s):  
Sonia Yurista ◽  
Pingkan Aditiawati
Keyword(s):  
Sweet Potato ◽  
Economic Value ◽  
Alcoholic Beverage ◽  
Physiological Changes ◽  
Wine Production ◽  
Post Harvest ◽  
Physical Chemical ◽  
Large Numbers ◽  
Fermented Beverage ◽  
Purple Sweet Potato

West Java is one of the regions in Indonesia that produces large numbers of mango, banana, and purple sweet potato. After harvesting, these commodities will undergo physical, chemical, and physiological changes so that further post-harvest processing is needed. One of the post-harvest processing that can be done is fermentation. Fermenting mango, banana, and purple sweet potato into wine is a simple and efficient method that can increase the economic value of the product. Wine is an alcoholic beverage made from grapes; however, any fruit and tuber could be used for wine-making. The article reviews the potential of mango, banana, and purple sweet potato for wine production, the microbes involved, and pretreatments of mango, banana, and purple sweet potato.

scholarly journals RAGAM PRODUK OLAHAN TEMULAWAK UNTUK MENDUKUNG KEANEKARAGAMAN PANGAN

2017 ◽  
Vol 36 (1) ◽  
pp. 1
Author(s):  
Aniswatul Khamidah ◽  
Sri Satya Antarlina ◽  
Tri Sudaryono
Keyword(s):  
Essential Oils ◽  
Food Industry ◽  
Health Benefits ◽  
Food Product ◽  
Food Products ◽  
Natural Dyes ◽  
Post Harvest ◽  
Yellow Substance ◽  
Medical Benefits ◽  
Main Components

<p>Temulawak or javanese ginger (Curcuma xanthorrihza Roxb) is a rhizome herb that has medical benefits for increasing appetite and as an anticholesterol, antiinflammatory, antianemia, antioxidant and antimicrobe. Curcuminoid, a yellow substance in temulawak, has many health benefits. Besides for medicine, temulawak is used for food industry material mainly as natural dyes in food. The main components of temulawak are starch (41.45%) and fiber (12.62%). Temulawak also contains essential oils (3.81%) and curcumin (2.29%). Temulawak can be processed into various food products such us dried chips/simplicia (for steeping herbs), flour, instant drink, cookies, sweets, noodles, crackers, stick, cake, dodol and jelly candy. This paper describes composition, benefits, post-harvest handling and a variety of food products of temulawak.</p><p>Keywords: Javanese ginger, benefits, food product, food diversification</p><p align="center"><strong><br /></strong></p><p align="center"><strong>ABSTRAK</strong><strong></strong></p><p>Temulawak (<em>Curcuma xanthorrihza</em> Roxb) termasuk golongan tanaman rempah yang memiliki manfaat untuk meningkatkan nafsu makan dan sebagai antikolesterol, antiinflamasi, antianemia, antioksidan, dan antimikroba. Kurkuminoid sebagai zat utama yang berwarna kuning dalam temulawak diketahui memiliki banyak manfaat bagi kesehatan. Selain digunakan untuk pengobatan, temulawak berpeluang dikembangkan dalam industri pangan, terutama sebagai pewarna alami dalam makanan. Komponen terbesar dalam temulawak adalah pati 41,45% dan serat 12,62%. Temulawak juga mengandung minyak atsiri 3,81% dan kurkumin 2,29%. Temulawak dapat dikembangkan menjadi berbagai produk olahan pangan, antara lain simplisia, tepung, pati, minuman instan, kue kering, manisan, mi, kerupuk, stek, cake, dodol, dan permen jeli. Makalah ini memaparkan kandungan rimpang temulawak, manfaat, penanganan pascapanen, dan berbagai produk olahan temulawak.</p><p>Kata kunci: temulawak, manfaat, produk olahan, keanekaragaman pangan</p><p> </p>

scholarly journals Production Process and Quality Testing of Arabica Ground Coffee (Coffee arabica L) Solok Regency, West Sumatera

2020 ◽  
Vol 4 (1) ◽  
pp. 36-55
Author(s):  
Rince Alfia Fadri ◽  
Kesuma Sayuti ◽  
Novizar Nazir ◽  
Irfan Suliansyah
Keyword(s):  
Production Process ◽  
Coffea Arabica ◽  
Arabica Coffee ◽  
Post Harvest ◽  
Coffee Arabica ◽  
Quality Testing ◽  
Harvesting Process ◽  
Coffea Arabica L ◽  
Ground Coffee

One of the types of coffee cultivated in Solok Regency is Arabica Coffee (Coffea Arabica L). The quality of the coffee produced can be influenced by the proper harvesting and post-harvest process so as to produce ground coffee with good quality. This research is done by the method of observation, descriptive, and hedonic test. Ground coffee produced in Solok Regency has a semi-mechanical harvesting process while the post-harvest process begins with the release of the skin and meat of the fruit, subsequent drying, and release of the skin of horns, sorting and grading, roasted, milling and packaging. This research aims to study the processing and quality of Arabica Ground Coffee in Solok Regency.

scholarly journals OPTIMALISASI JENIS OLAHAN KERING DAN CARA PENGOLAHAN AKHIR KETELA

2012 ◽  
Vol 12 (1) ◽  
pp. 76
Author(s):  
BAMBANG ADMADI HARSOJUWONO ◽  
I GUSTI NGURAH AGUNG ◽  
M. SURYA PRAMANA MAHARDIKA
Keyword(s):  
Blood Glucose ◽  
Sweet Potato ◽  
Resistant Starch ◽  
Food Products ◽  
Total Sugar ◽  
Random Design ◽  
Combination Treatments ◽  
Potato Product ◽  
Two Factors ◽  
Dry Food

The research was aimed to determine the effect of the form of dry food products, and final processing of sweet potatoand their interaction, on the nutrition content, resistant starch of the products, and the increasing level of blood glucoseof mice after consuming the products. The method of the research was based on the completed random design with thefactorial experiment two factors were experimented, the first factor was the form of dry food products with four kinds of theproduct from namely: crispy, chip, cracker and snack. The second factor was final processing with two kinds of methodswere experiment was done using so nice which divided into eight blocks of combination treatments of the experiments. The crispy form of dry sweet potato product and final processed by oven roasting was the best product which could suppress the increasing level of blood glucose of mice to 8 mg/L and has resistant starch of about 39.29%. This product also had the best nutrition content such as content of protein, lipid, total sugar and starch of about 3.42%, 1.79%, 7.98%, and 50.02%.

EXPERIMENTAL STUDIES OF DETERMINING THE FORCE INFLUENCE OF THE SEPARATING SURFACE OF THE MODULE FOR POST-HARVESTING PROCESSING ROOT CROPS AND ONIONS

2020 ◽  
Keyword(s):  
Experimental Studies ◽  
Time Interval ◽  
Data Logger ◽  
Negative Effects ◽  
Post Harvest ◽  
Root Crops ◽  
Force Impact ◽  
Post Harvesting ◽  
Working Bodies ◽  
The Impact

Despite the availability of extensive research on the mechanized post-harvest processing of root crops and onions, which continues today, there are unresolved problems in this area, which in most cases are associated with the imperfection of the design of separating bodies of post-harvest processing machines. Existing machines cause damage to commercial products as a result of the interaction of root crops and onions with each other, with working bodies and soil lumps. However, the largest percentage of damage is formed as a result of their interaction with the working bodies of the separating machines. The article presents a structural and technological scheme of a module for separation of a pile of root crops and bulbs developed at the VIM Federal Agroengineering Center. In order to determine the place of the greatest force impact and to carry out subsequent measures to eliminate these negative effects in the design of the module under consideration, industrial studies were conducted. A methodology has been developed for conducting industrial studies to as sess the impact of working bodies on the amount of damage to root crops and onions during operation using the «Tuber Log» electronic tuber. The results of studies of module working bodies force impact that affect the damage to marketable products are obtained, processed and graphically presented. The greatest force impact (до 10 Н) on tuber falls on the time interval of values from 4 to 6 s, while the standard deviation and coefficient of variation are σ = 5,52 and ν = 26,9 %, respectively. The most «sparing» force impacts of the working bodies of the machine for separating the data logger at the translational speed of rubberized rollers V0B =0,8 m/s were determined, where the minimum power impact in the range from 2 H to 4 H is created throughout the entire process.

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