scholarly journals Analysis of Quality of Backyard Compost and Its Potential Utilization as a Circular Bio-Waste Source

2021 ◽  
Vol 11 (10) ◽  
pp. 4392
Author(s):  
Apolka Ujj ◽  
Kinga Percsi ◽  
Andras Beres ◽  
Laszlo Aleksza ◽  
Fernanda Ramos Diaz ◽  
...  
Keyword(s):  
Crop Production ◽  
Basic Education ◽  
Raw Materials ◽  
Nutrient Content ◽  
Quality Analysis ◽  
Weed Seed ◽  
Quality Properties ◽  
Seed Dispersion ◽  
Materials Used

The use and quality analysis of household compost have become very important issues in recent years due to the increasing interest in local food production and safe, self-produced food. The phenomenon was further exacerbated by the COVID-19 pandemic quarantine period, which gave new impetus to the growth of small home gardens. However, the knowledge associated with making high-quality compost is often lacking in home gardeners. Therefore, the objective of this research was to find answers to the following questions: can the quality of backyard compost be considered safe in terms of toxicity and nutrient content? Can weed seed dispersion affect the usability of backyard compost? In general, can the circulation of organic matter be increased with the spread of home composting? In this study, 16 different house composts were analysed for stability, weed seed contamination, toxic elements, and nutrient content using analysis of variance. The results of the research showed that the quality properties of the composts (including their weed seed dispersion effect) were greatly influenced by the different techniques and raw materials used. The toxicity levels, as well as the content of macro and microelements, were within the parameters of safe-quality compost. The specific macronutrient (Ca, Mg) and micronutrient (Fe, Mn) contents of the tested composts have a similar and, in some cases, more favorable nutrient supply capacity in crop production than the frequently-used cow manure-based composts. With a plan of basic education on composting, there is potential to encourage farmyard composting.

Bioprotective Potential of Lactic Acid Bacteria in Malting and Brewing

2008 ◽  
Vol 71 (8) ◽  
pp. 1724-1733 ◽  
Author(s):  
SUSAN ROUSE ◽  
DOUWE VAN SINDEREN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Textural Properties ◽  
Specific Reference ◽  
Brewing Industry ◽  
Beer Brewing ◽  
Brewing Process ◽  
Materials Used

Lactic acid bacteria (LAB) are naturally associated with many foods or their raw ingredients and are popularly used in food fermentation to enhance the sensory, aromatic, and textural properties of food. These microorganisms are well recognized for their biopreservative properties, which are achieved through the production of antimicrobial compounds such as lactic acid, diacetyl, bacteriocins, and other metabolites. The antifungal activity of certain LAB is less well characterized, but organic acids, as yet uncharacterized proteinaceous compounds, and cyclic dipeptides can inhibit the growth of some fungi. A variety of microbes are carried on raw materials used in beer brewing, rendering the process susceptible to contamination and often resulting in spoilage or inferior quality of the finished product. The application of antimicrobial-producing LAB at various points in the malting and brewing process could help to negate this problem, providing an added hurdle for spoilage organisms to overcome and leading to the production of a higher quality beer. This review outlines the bioprotective potential of LAB and its application with specific reference to the brewing industry.

scholarly journals Quality Analysis Of Organic Rice Variety Mentik Susu And Sintanur Nutritional Approach

2018 ◽  
Vol 215 ◽  
pp. 02011
Author(s):  
Sri Handayani ◽  
Muhammad Irfan Affandi ◽  
Sussi Astuti
Keyword(s):  
Rice Variety ◽  
Nutrient Content ◽  
Ash Content ◽  
Quality Analysis ◽  
Laboratory Research ◽  
Rice Varieties ◽  
Organic Rice ◽  
Climate Suitability ◽  
High Yields

Organic rice production in Indonesia is increasing due to the tendency of consumers who start to consume healthy food and one of them is organic rice. Varieties cultivated by farmers in Lampung Province is mentik susu and sintanur based on high yields and climate suitability. The quality of organic rice can be known through nutritional approach. The purpose of this research is to analyze quality comparison of organic rice of mentik susu and sintanur varieties with nutritional approach. The research methodology used is laboratory research. Data analysis methods used to answer the objective of a proximate test to determine the nutrient content of organic rice in both varieties of mentik susu and sintanur. Nutritional content that is cultivated is carbohydrates, fats, proteins, water, fiber, and ash content. The result of the analysis shows that carbohydrate, protein, and nutrient content of organic rice of mentik susu variety was higher than sintanur varieties. While the fat content, water content, and ash content of organic rice varieties mentik susu is lower than the sintanur varieties. In general it can be concluded that the quality of organic rice varieties mentik susu better than sintanur varieties.

Vermiculture in Greenhouse Plants, Field Crop Production, and Hydroponics

2019 ◽  
Author(s):  
Norman Q. Arancon ◽  
Zachary Solarte
Keyword(s):  
Plant Growth ◽  
Crop Production ◽  
Raw Materials ◽  
Organic Amendments ◽  
Careful Consideration ◽  
Organic Wastes ◽  
Growth And Yield ◽  
Economic Activities ◽  
Pests And Diseases

Vermiculture is the art, science, and industry of raising earthworms for baits, feeds, and composting of organic wastes. Composting through the action of earthworms and microogranisms is commonly referred to as vermicomposting. Vermiculture is an art because the technology of raising earthworms requires a comprehensive understanding of the basic requirements for growing earthworms in order to design the space and the system by which organic wastes can be processed efficiently and successfully. It is a science because the technology requires a critical understanding and consideration of the climatic requirements, nutritional needs, growth cycles, taxonomy, and species of earthworms suitable for vermicomposting in order to develop a working system that supports earthworm populations to process successfully the intended organic wastes. The nature of the organic wastes also needs to be taken into careful consideration, especially its composition, size, moisture content, and nutritional value, which will eventually determine the overall quality of the vermicomposts produced. The quality of organic wastes also determines the ability of the earthworms to consume and process them, and the rate by which they turn these wastes into valuable organic amendments. The science of vermiculture extends beyond raising earthworms. There are several lines of evidence that vermicomposts affect plant growth significantly. Vermiculture is an industry because it has evolved from a basic household bin technology to commercially scaled systems in which economic activities emanate from the cost and value of obtaining raw materials, the building of systems, and the utilization and marketing of the products, be they in solid or aqueous extract forms. Economic returns are carefully valued from the production phase to its final utilization as an organic amendment for crops. The discussion revolves around the development of vermiculture as an art, a science, and an industry. It traces the early development of vermicomposting, which was used to manage organic wastes that were considered environmentally hazardous when disposed of improperly. It also presents the vermicomposting process, including its basic requirements, technology involved, and product characteristics, both in solid form and as a liquid extract. Research reports from different sources on the performance of the products are also provided. The discussion attempts to elucidate the mechanisms involved in plant growth and yield promotion and the suppression of pests and diseases. Certain limitations and challenges that the technology faces are presented as well.

The Issue of Increasing the Products Durability Made of Fine-Grain Concrete

2018 ◽  
Vol 931 ◽  
pp. 537-543
Author(s):  
Elizaveta O. Lotoshnikova ◽  
Leonid M. Usepyan ◽  
Valeriya N. Telegina ◽  
Elzara O. Tsybenko
Keyword(s):  
Experimental Approach ◽  
Raw Materials ◽  
Practical Implementation ◽  
Technological Method ◽  
Fine Grain ◽  
Materials Used

The article presents a technique for assigning the composition of the agglutinant sand, which is based on the calculation and experimental approach to determining the composition, taking into account the quality of raw materials used and the requirements for the properties of concrete products produced. The obtained results served as the basis for the practical implementation of the proposed technological method of increasing the small-sized products durability made of fine-grain concrete.

scholarly journals THE QUALITY ANALYSIS OF CHOCOLATE CONFECTIONERY PRODUCTS IN RESTAURANT BUSINESS

2018 ◽  
Vol 64 ◽  
Author(s):  
N.V. Bespalova ◽  
M.M. Gomola ◽  
T.I. Yakovleva
Keyword(s):  
Quality Control ◽  
Raw Materials ◽  
Quality Analysis ◽  
High Quality ◽  
Confectionery Products ◽  
Practical Recommendations ◽  
Selection Of

The article is devoted to the urgent theoretical and practical problems of the quality control of the chocolate confectionery products in cafes and restaurants. The authors analyze the modern approaches to the quality control of the chocolate confectionery products. The practical recommendations can be useful for the process of selection of the high quality raw materials. The criteria for the quality control of the chocolate confectionery products have been given. Some ways to improve the quality of he chocolate confectionery products have been discussed.

scholarly journals Quality and biological value of wine from gooseberries, raspberries and black currants using vegetable sweetener

2020 ◽  
Vol 81 (4) ◽  
pp. 131-137
Author(s):  
N. E. Nazarova ◽  
T. V. Zaletova ◽  
E. V. Zubova ◽  
K. A. Kulagina
Keyword(s):  
Raw Materials ◽  
Sugar Content ◽  
Control Sample ◽  
Beta Carotene ◽  
Zero Point ◽  
Regulatory Document ◽  
Calorie Content ◽  
Functional Product ◽  
Materials Used

The results of the study of the natural sweetener effect from Stevia on the quality of two types of table semisweet fruit blended wine - from gooseberries and raspberries, gooseberries and black currants - in comparison with the classical recipe with sugar, are presented in the article. The recipes and the production technology of table blended fruit wine with Stevia extract as a sweetener were presented in the work. Stevia extract and sugar (control sample) were added after complete fermentation of sugars into dry wine material. The extract dose was 1.4 ml per 1 liter of wine material. Organoleptic and tasting evaluation of the finished product showed that wine with the addition of Stevia extract has good quality indicators, a pleasant taste without extraneous smacks. The sugar content was practically at zero point - 0.25 g / l in wine from gooseberries and raspberries, 0.28 g / l in wine from gooseberries and black currants. In the wine made by classical technology, the sugar content was 70.30 g / l and 71.10 g / l, respectively. The titrated acidity of the wine was within the requirements of the regulatory document and ranged from 9.0 to 10.9 g / dm3. The content of vitamin C and beta-carotene depended to a greater extent on the type of fruit and berry raw materials used. A higher content of ascorbic acid was noted in blended wine from gooseberries and black currants - at the level of 26.88–27.02 mg, beta-carotene - in wine from gooseberries and raspberries. The introduction of sugar or Stevia extract did not affect the values of these indicators much. According to the results of studies in the manufacture of blended fruit wines in order to reduce their calorie content and use as a functional product, the addition of Stevia extract is recommended

scholarly journals Quality Analysis Of Liquid Organic Fertilizer Using Raw Vegetable Waste From Pasar Baru Kabupaten Tuban

2020 ◽  
Vol 9 (1) ◽  
pp. 21-25
Author(s):  
Nia Nurfitria ◽  
Kuntum Febriyantiningrum ◽  
Annisa Rahmawati
Keyword(s):  
Physical Properties ◽  
Manufacturing Process ◽  
Anaerobic Fermentation ◽  
Organic Fertilizer ◽  
Nutrient Content ◽  
Environmental Problems ◽  
Quality Analysis ◽  
Organic N ◽  
Vegetable Waste

This study aims to determine the manufacturing process and the quality of liquid organic fertilizer made from vegetable waste from Pasar Baru, Tuban Regency. Liquid organic fertilizer is done as a solution to the amount of vegetable waste which is the most waste produced by Pasar Baru in Tuban Regency with the amount reaching 2 tons / day. This large amount of vegetable waste will cause environmental problems if not handled and treated properly. The method used in making liquid organic fertilizer is semi anaerobic fermentation using drum composter with the addition of EM-4 bioactivator. The quality of liquid organic fertilizer will be seen based on the physical properties and the results of the analysis of macro nutrient content and adjusted to SNI determined by Permentan No. 70 Th. 2011. The results of the analysis showed that physical properties pH and temperature are fullfill the standard of SNI Permentan No.70 Th. 2011. But for the content of macro elements of C-organic, N, P, and K total are not fullfill the standard.

scholarly journals Effect of washing time and storage of raw Material on Surimi and Kamaboko of Tilapia (Oreochromis sp.)

2020 ◽  
Vol 7 (3) ◽  
pp. 89
Author(s):  
Eka Saputra
Keyword(s):  
Water Content ◽  
Raw Materials ◽  
Frozen Storage ◽  
Storage Period ◽  
Raw Material ◽  
Minced Fish ◽  
Materials Used ◽  
And Storage

This study aim was to determine the effect of washing and raw materials on frozen storage on the quality of surimi and kamaboko from raw material of tilapia (Oreochromis sp). There were three types of raw materials used, namely minced fish, surimi, and surimi with addition of sorbitol, with three washing treatments and four weeks frozen storage period observed every week. The method used consisted of measurements of pH, water content, bite test, and folding test. Then the results obtained for the best kamaboko tilapia (Oreochromis sp) were obtained from fillet raw materials compared to the raw material of Minced fish and raw materials of Minced Fish + Sorbitol, with a frequency of washing once and frozen storage for 3 weeks.

Effectiveness of a Lactobacillus sakei Starter Culture in the Reduction of Biogenic Amine Accumulation as a Function of the Raw Material Quality

2001 ◽  
Vol 64 (3) ◽  
pp. 367-373 ◽  
Author(s):  
SARA BOVER-CID ◽  
MARIA IZQUIERDO-PULIDO ◽  
M. CARMEN VIDAL-CAROU
Keyword(s):  
Biogenic Amine ◽  
Dry Matter ◽  
Raw Materials ◽  
Starter Culture ◽  
Raw Material ◽  
Lactobacillus Sakei ◽  
Hygienic Quality ◽  
Fermented Sausages ◽  
Materials Used

The effectiveness of an amine-negative starter culture (Lactobacillus sakei CTC494) in the reduction of biogenic amine production during the ripening of fermented sausages was examined. Four batches were manufactured in parallel:spontaneously fermented and starter-mediated sausages were manufactured from two lots of raw materials of different hygienic quality. Besides the biogenic amine contents, changes in the microbial counts, nitrogenous fractions, pH, and water content were measured at several sampling points during the ripening process. In sausages manufactured from good quality meat, the starter strain of L. sakei reduced and even inhibited biogenic amine accumulation during sausage fermentation, the end products showing extremely low biogenic amine contents (tyramine levels less than 15 mg/kg of dry matter and putrescine and cadaverine levels less than 5 mg/kg of dry matter). Nevertheless, starter-mediated sausages made from poorer-quality raw materials showed much higher amine contents (308, 223, and 36 mg/kg of dry matter of cadaverine, tyramine, and putrescine, respectively), which were only slightly lower than those of the spontaneously fermented sausages made from the same raw materials. The relatively high bacterial numbers of raw materials of poorer-hygienic quality diminished the beneficial effect of the starter strain. Therefore, the effectiveness of the starter was strongly dependent on the hygienic quality of the raw materials used.

Quality of raw materials used in the preparation of morphine

1976 ◽  
Vol 10 (5) ◽  
pp. 627-629
Author(s):  
A. V. Gaevskii ◽  
R. M. Ivanova ◽  
P. M. Loshkarev ◽  
N. D. Matveev
Keyword(s):  
Raw Materials ◽  
Materials Used
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