scholarly journals Daya Kecambah Kabesak (Acacia Leucophloea) dan Asam Jawa (Tamarindus Indica) Menggunakan Variasi Bahan dan Waktu Perendaman

2020 ◽  
Vol 5 (03) ◽  
pp. 41-43
Author(s):  
Arnold Christian Hendrik ◽  
Agus Maramba Meha
Keyword(s):  
Tamarindus Indica ◽  
Acacia Leucophloea

Dalam pembudidayaan jenis tanaman hutanan lokal perlu pengetahuan mengenai teknik perkecambahan yang tepat, untuk memperoleh semai secara cepat dalam jumlah banyak dengan kualitas semai yang baik. Tanaman kabesak (Acacia leucophloea) dan asam jawa (Tamarindus indica) dipilih untuk penelitian ini karena merupakan tanaman yang memiliki manfaat penting secara ekonomis dan ekologis bagi masyarakat lokal. Tujuan penelitian yakni mengetahui penggunaan variasi bahan perendaman dan waktu perendaman yang paling baik dalam meningkatkan perkecmabahan kabesak dan asam jawa. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 2 faktorial dan 3 ulangan. Faktor perlakukan pertama yakni bahan perendaman dengan 3 perlakuan yaitu perendaman menggunakan air panas, MSG, dan urin sapi. Faktor kedua yakni waktu perendaman dengan variasi lama perendaman 6 jam, 12 jam dan 24 jam. Hasil uji daya kecambah benih kabesak menunjukkan bahwa diperlukan perlakuan awal untuk melunakkan kulit biji kabesak sehingga proses imbibisi dapat berjalan lebih cepat untuk memacu proses perkecambahan. Perlakuan perendaman dengan air panas menghasilkan daya kecambah tertinggi dibanding perlakuan perendaman dengan bahan lainnya terhadap benih A. leucophloea. Interaksi terbaik untuk bahan perendaman dan lama perendaman terhadap daya kecambah kabesak yaitu perlakuan perendaman dengan air panas selama 12 jam. Untuk uji daya kecambah asam jawa diketahui bahwa bahan perendaman tidak mempengaruhi secara signifikan terhadap daya kecambah benih tersebut. Daya kecambah asam jawa secara signifikan dipengaruhi oleh lama perendaman, perendaman terbaik yaitu selama 6 jam.

scholarly journals DAYA KECAMBAH KABESAK (Acacia leucophloea) DAN ASAM JAWA (Tamarindus indica) MENGGUNAKAN VARIASI BAHAN DAN WAKTU PERENDAMAN

2020 ◽  
Vol 9 (2) ◽  
pp. 157-171
Author(s):  
Arnold Christian Hendrik ◽  
Agus Maramba Meha
Keyword(s):  
Tamarindus Indica ◽  
Acacia Leucophloea

Pada pembudidayaan jenis tanaman kehutanan lokal perlu pengetahuan mengenai teknik perkecambahan yang tepat, untuk memperoleh semai secara cepat dalam jumlah banyak. Tanaman Kabesak (Acacia leucophloea) dan asam jawa (Tamarindus indica) merupakan tanaman yang memiliki manfaat penting secara ekonomis dan ekologis karena itu pemahaman teknik perkecambahan yang tepat penting diketahui. Penelitian ini mengkaji pengaruh bahan perendaman dan waktu perendaman terhadap daya kecambah kabesak dan asam jawa. Rancangan percobaan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) dengan 2 perlakuan (faktorial) dan 3 ulangan. Faktor perlakukan pertama adalah bahan perendaman yaitu monosodium glutamat, urine sapi dan air panas. Faktor kedua adalah waktu perendaman yaitu 6 jam, 12 jam dan 24 jam. Perlakuan diujikan masing-masing ke benih kabesak dan asam jawa. Parameter pengamatan dalam penelitian ini adalah daya kecambah benih kabesak dan asam jawa. Hasil uji daya kecambah benih kabesak menunjukkan perendaman dengan air panas menghasilkan daya kecambah tertinggi dibanding perlakuan perendaman dengan bahan lainnya terhadap benih kabesak. Interaksi terbaik untuk bahan perendaman dan lama perendaman terhadap daya kecambah kabesak yaitu perlakuan perendaman dengan air panas selama 12 jam. Untuk uji daya kecambah Asam jawa diketahui bahwa bahan perendaman tidak mempengaruhi secara signifikan terhadap daya kecambah benih tersebut. Daya kecambah Asam jawa dipengaruhi oleh lama perendaman, dengan lama perendaman terbaik selama 6 jam. Kata kunci:  asam jawa, kabesak, monosodium Glutamat, semai, urin

DESENVOLVIMENTO E CARACTERIZAÇÃO FÍSICO-QUÍMICA DE DOCE EM MASSA DE BANANA (MUSA SPP) COM DIFERENTES CONCENTRAÇÕES DE TAMARINDO (TAMARINDUS INDICA L.)

2020 ◽  
Vol 3 (4) ◽  
pp. 02
Author(s):  
Andressa Gonçalves de Santana ◽  
Mateus Gonçalves Silva ◽  
Alexson Vieira Pordeus
Keyword(s):  
Tamarindus Indica ◽  
Musa Spp

Os doces em pasta e cortes são bastante polpulares em diversas regiões do Brasil, contudo, de acordo com a resolução normativa  n° 9 de 1978, doce em pasta ou em massa é o produto resultante do processamento adequado das partes comestíveis desintregadas de vegetais com ou sem açucares, com ou sem adição de água, pectina, ajustador de pH e outros ingredientes e adtivos permitidos pela legislação de alimentos, até a consistência apropiada, sendo finalmente acondicionada de forma a assegurar sua perfeita conservação. A banana é uma fruta bem aceita pela população, entretanto, no Brasil ainda perde-se muito deste alimento após a sua colheita. Uma das formas de prevenir as perdas é utilizar a banana em doces e geléias, além de ser um alimento barato também é altamente nutritiva, representa fonte energética devido à presença de carboidratos além de ser fonte de vitaminas e minerais. O tamarindo é valorizada devido seus componentes nutricionais que contribuem para a saúde humana. O seu fruto apresenta significativo nível de vitaminas C, E e do complexo B, além de cálcio, ferro, fósforo, potássio, manganês e fibra dietética. Há também compostos orgânicos que o tornam um poderoso antioxidante e um agente anti-inflamatório. O estudo objetivou elaborar e avaliar as características físico-químicas do doce em massa enriquecido com tamarindo em diferentes concentrações. Os doces foram produzidos no setor de agroindústria do Instituto Federal da Paraíba, Unidade São Gonçalo - PB (IFPB), formulados em três concentrações: Doce de banana com 10% de tamarindo (DBT<sub>1</sub>), doce de banana com 20% (DBT<sub>2</sub>) e doce de banana com 30% (DBT<sub>3</sub>). Os produtos foram desenvolvidos a partir da seleção, classificação, lavagem e despolpamento dos frutos, as análises físico-químicas foram realizadas em triplicatas conforme metodologia do Instituto Adolfo Lutz no laboratório de análises de alimentos da Universidade Federal de Campina Grande, campus Pombal – PB, compreenderam os seguintes parâmetros:  pH, sólidos solúveis, acidez total, ácido ascórbico e açúcares redutores e não-redutores.<strong> </strong>Os resultados para o teor de sólidos solúveis variaram de 72,1°Brix para o doce com 10% de tamarindo a 62% (ºbrix) para o doce com 30 % de concentração de tamarindo, já o teor de vitamina C aumentou proporcionalmente em função das concentrações da polpa de tamarindo utilizada no processamento. Para açúcares redutores não houve diferença considerável entre as amostras analisadas. Os valores da acidez titulável, variaram de 0,07 (DBT<sub>1</sub>) a 0,19 (DBT<sub>3</sub>). Observa-se que à medida que aumenta a proporção de polpa de tamarindo a acidez também aumenta, o que já era esperado, pois a banana é um fruto de baixa acidez e o tamarindo de elevada acidez<strong>. </strong>Em açúcares totais pode-se observar uma maior variação, sendo de 6,64% (DBT<sub>3</sub>) à 14,43% (DBT<sub>1</sub>).<strong> </strong>As formulações do doce de banana enriquecido com tamarindo apresentam parâmetros físico-químicos que atendem a legislação, estando aptos a comercialização e consumo.

scholarly journals Prospection of Fungal Lignocellulolytic Enzymes Produced from Jatoba (Hymenaea courbaril) and Tamarind (Tamarindus indica) Seeds: Scaling for Bioreactor and Saccharification Profile of Sugarcane Bagasse

2021 ◽  
Vol 9 (3) ◽  
pp. 533
Author(s):  
Alex Graça Contato ◽  
Tássio Brito de Oliveira ◽  
Guilherme Mauro Aranha ◽  
Emanuelle Neiverth de Freitas ◽  
Ana Claudia Vici ◽  
...  
Keyword(s):  
Carbon Sources ◽  
Temporal Analysis ◽  
Industrial Applications ◽  
Lignocellulolytic Enzymes ◽  
Tamarindus Indica ◽  
Acetyl Xylan Esterase ◽  
Trametes Hirsuta ◽  
Hymenaea Courbaril ◽  
The Media ◽  
Main Components

The lignocellulosic biomass comprises three main components: cellulose, hemicellulose, and lignin. Degradation and conversion of these three components are attractive to biotechnology. This study aimed to prospect fungal lignocellulolytic enzymes with potential industrial applications, produced through a temporal analysis using Hymenaea courbaril and Tamarindus indica seeds as carbon sources. α-L-arabinofuranosidase, acetyl xylan esterase, endo-1,5-α-L-arabinanase, β-D-galactosidase, β-D-glucosidase, β-glucanase, β-D-xylosidase, cellobiohydrolase, endoglucanase, lichenase, mannanase, polygalacturonase, endo-1,4-β-xylanase, and xyloglucanase activities were determined. The enzymes were produced for eight filamentous fungi: Aspergillus fumigatus, Trametes hirsuta, Lasiodiplodia sp., two strains of Trichoderma longibrachiatum, Neocosmospora perseae, Fusarium sp. and Thermothelomyces thermophilus. The best producers concerning enzymatic activity were T. thermophilus and T. longibrachiatum. The optimal conditions for enzyme production were the media supplemented with tamarind seeds, under agitation, for 72 h. This analysis was essential to demonstrate that cultivation conditions, static and under agitation, exert strong influences on the production of several enzymes produced by different fungi. The kind of sugarcane, pretreatment used, microorganisms, and carbon sources proved limiting sugar profile factors.

scholarly journals Land-Use Impact on Stand Structure and Fruit Yield of Tamarindus indica L. in the Drylands of Southeastern Ethiopia

Life ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 408
Author(s):  
Gizachew Zeleke ◽  
Tatek Dejene ◽  
Wubalem Tadesse ◽  
Pablo Martín-Pinto
Keyword(s):  
Land Use ◽  
Stand Structure ◽  
Fruit Production ◽  
Tree Density ◽  
Fruit Yield ◽  
Tamarindus Indica ◽  
Land Use Types ◽  
Significant Difference ◽  
Management Plans ◽  
Baseline Information

In this study, we evaluated stand status, dendrometric variables, and fruit production of Tamarind (Tamarindus indica L.) trees growing in bushland and farmland-use types in dryland areas of Ethiopia. The vegetation survey was conducted using the point-centered quarter method. The fruit yield of 54 trees was also evaluated. Tree density and fruit production in ha were estimated. There was a significant difference in Tamarind tree density between the two land-use types (p = 0.01). The mean fruit yield of farmland trees was significantly higher than that of bushland trees. However, Tamarind has unsustainable structure on farmlands. Differences in the dendrometric characteristics of trees were also observed between the two land-use types. Predictive models were selected for Tamarind fruit yield estimations in both land-use types. Although the majority of farmland trees produced <5000 fruit year−1, the selection of Tamarind germplasm in its natural ranges could improve production. Thus, the development of management plans to establish stands that have a more balanced diameter structure and thereby ensure continuity of the population and fruit yields is required in this area, particularly in the farmlands. This baseline information could assist elsewhere in areas that are facing similar challenges for the species due to land-use change.

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