scholarly journals How to Harvest Haylage Bales in Sustainable Agriculture

2021 ◽  
Vol 11 (23) ◽  
pp. 11508
Author(s):  
Sylwester Borowski ◽  
Jerzy Kaszkowiak ◽  
Edmund Dulcet
Keyword(s):  
Moisture Content ◽  
Sustainable Agriculture ◽  
Research Methodology ◽  
Pressing Pressure ◽  
Nutritional Content ◽  
Fermentation Conditions ◽  
Optimum Density

Storing silage in round bales (balage) is a commonly used method for preserving forage for use as stock fodder that has a higher nutritional content than hay. Baling at the optimum density is important for ensuring ideal fermentation conditions. In the manuscript, we present the research methodology and the results of the experiment. We did experiments over the density of haylage bales. We investigated the effect of the moisture content in the harvested material, the length of the cut material and the pressing pressure in the round baler. We used the Barenbrug BG-5 forage mix at different moisture content levels (69, 63, 56, 49, and 42%), that was either unchopped or chopped by the round baler’s cutter bars (312 and 183 mm length) and baled at three different pressing pressures (0.9, 1.4, and 1.8 MPa). The results showed that forage density in the bales reached the highest value at a moisture content of 56% and a pressing pressure of 1.8 MPa, with the forage chopped by the cutter bars.

scholarly journals Kinetic Study of Glucosamine Production Using Aspergillus sydowii BCRC 31742 under Solid-State Fermentation

Molecules ◽  
2020 ◽  
Vol 25 (20) ◽  
pp. 4832
Author(s):  
Jia Wei Peng ◽  
Ho Shing Wu
Keyword(s):  
Solid State ◽  
Moisture Content ◽  
Solid State Fermentation ◽  
Low Cost ◽  
High Yield ◽  
Aspergillus Sydowii ◽  
Fermentation Conditions ◽  
High Productivity ◽  
State Culture ◽  
Solid State Culture

In the present study, we aimed to obtain a high yield and productivity for glucosamine using a low-cost solid-state culture with Aspergillus sydowii BCRC 31742. The fermentation conditions, such as inoculum biomass, moisture content, and supplemental volume and mineral salt, were chosen to achieve high productivity of glucosamine (GlcN). When the initial supplemental volume used was 3 mL/g substrate, the yield and productivity of GlcN were 48.7 mg/gds and 0.69 mg/gds·h, respectively. This result will be helpful for the industrialization of the process.

scholarly journals Improving quality of dragon fruit (hylocereus costaricensis) syrup by processing with double jacket vacuum evaporator

2021 ◽  
Vol 924 (1) ◽  
pp. 012012
Author(s):  
B Susilo ◽  
S M Sutan ◽  
Y Hendrawan ◽  
R Damayanti
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Evaporation Process ◽  
Nutritional Content ◽  
Total Sugar Content ◽  
Dragon Fruit

Abstract Red dragon fruit (Hylocereus costaricensis) is a famous fruit because of its high nutritional content. Although the product diversification of red dragon fruit is quite a lot, however, this product has limited information as a syrup product. The evaporation process for making syrup at the traditional level is usually carried out at high temperatures which results in the high destruction of nutritional content and reduces the quality of syrup. The study of the evaporation process at low temperature and low pressure using a double jacket vacuum evaporator for manufacturing red dragon fruit syrup was conducted in this research in order to improve product quality. The aims of this study are to evaluate the effect of temperature process and vacuum pressure on the quality of red dragon fruit (H.costaricensis) syrup using a double jacket vacuum evaporator and to know the optimum temperature process and vacuum pressure to producing red dragon fruit sirup with higher content of vitamin C. The double jacket evaporator operates at a pressure lower than atmospheric pressure so that there were 9 treatment combinations. The result showed the temperature gave a highly significant effect, especially on vitamin C. It also gave on moisture content and reducing sugar. The temperature gave no significant effect on total sugar content. Whereas, the pressure gave a significant on moisture content, but not gave a significant on vitamin C, reducing sugar content and total sugar content. However, the best treatment for optimum vitamin C is 50 0C/-60 cmHg with 8.75 mg/100 ml.

scholarly journals Evaluation of Dust Concentration During Grinding Grain in Sustainable Agriculture

2019 ◽  
Vol 11 (17) ◽  
pp. 4572 ◽  
Author(s):  
Sobczak ◽  
Mazur ◽  
Zawiślak ◽  
Panasiewicz ◽  
Żukiewicz-Sobczak ◽  
...  
Keyword(s):  
Moisture Content ◽  
Sustainable Agriculture ◽  
Inverse Relationship ◽  
Dust Concentration ◽  
Grinding Process ◽  
Hammer Mill ◽  
Health It ◽  
Organic Dust ◽  
Roller Mill ◽  
Grain Moisture

This work analyses the organic dust concentration during a wheat grinding process which was carried out using two types of grinders: A hammer mill and a roller mill. DustTrak II aerosol monitor was used to measure the concentration of the dust PM10 (particles with the size smaller than 10 μm), PM4.0, and PM1.0. An increase of the grain moisture to 14% resulted in the reduction in PM10 when grinding grain using the hammer mill. An inverse relationship was obtained when grain was ground using the roller mill. A smaller amount of the fraction below 0.1 mm was observed for larger diameter of the holes in the screen and smaller size of the working gap in the roller mill. For both mills, the obtained concentration of the PM10 fraction dust exceeded the acceptable level. To protect farmers health, it is necessary to use dust protection equipment or to modify the grinding technology by changing the grain moisture content and/or the grinding parameters.

Pectinase Production from Banana Peel Biomass via the Optimization of the Solid-state Fermentation Conditions of Aspergillus niger Strain

2021 ◽  
Vol 30 (1) ◽  
pp. 257-275
Author(s):  
Nazaitulshila Rasit ◽  
Yong Sin Sze ◽  
Mohd Ali Hassan ◽  
Ooi Chee Kuan ◽  
Sofiah Hamzah ◽  
...  
Keyword(s):  
Solid State ◽  
Moisture Content ◽  
Solid State Fermentation ◽  
Incubation Temperature ◽  
Inoculum Size ◽  
Operating Conditions ◽  
Banana Peel ◽  
Fermentation Conditions ◽  
Pectinase Production ◽  
Full Factorial

In this study, the biomass of banana peel was used to produce pectinase via optimization of solid-state fermentation conditions of the filamentous fungi Aspergillus nigeA. niger). The operating conditions of solid-state fermentation were optimized using the method of full factorial design with incubation temperature ranging between 25 °C and 35 °C, moisture content between 40% and 60%, and inoculum size between 1.6 x 106 spores/mL and 1.4 x 107 spores/mL. Optimizing the solid-state fermentation conditions appeared crucial to minimize the sample used in this experimental design and determine the significant correlation between the operating conditions. A relatively high maximal pectinase production of 27 UmL-1 was attained at 35° C of incubation, 60% of moisture content, and 1.6 x 106 spores/mL of inoculum size with a relatively low amount of substrate (5 g). Given that the production of pectinase with other substrates (e.g., pineapple waste, lemon peel, cassava waste, and wheat bran) generally ranges between 3 U/mL and 16 U/mL (Abdullah et al., 2018; Handa et al., 2016; Melnichuk et al., 2020; Thangaratham and Manimegalai, 2014; Salim et al., 2017), thus the yield of pectinase derived from the banana peel in this study (27 U/mL) was considered moderately high. The findings of this study indicated that the biomass of banana peel would be a potential substrate for pectinase production via the solid-state fermentation of A. niger.

scholarly journals Karakteristik Permen Keras (Hard Candy) Wortel dan Lemon

2019 ◽  
Vol 5 (2) ◽  
Author(s):  
Intan Kusumaningrum
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Human Body ◽  
Product Innovation ◽  
Raw Materials ◽  
Invert Sugar ◽  
Nutritional Content ◽  
Glucose Water ◽  
Hard Candy

Carrot is one of vagatable that contains plenty of nutritions and as the source of ß-carotene. Lemon is one of fruit that contains plenty of nutritions and as the source of Vitamin C. Both of carrot and lemon have a lot of nutritional content for human body, but still has very limited utilization. Product innovation for carrot and lemon is needed in order to give diverse utilization of carrot and lemon. Hard candy is a product that contains sucrose, glucose, water as the main raw materials, and has hard, transparant, glossy texture. Making hard candy that contain carrot and lemon is one of ways to utilize carrot and lemon and give beneficial nutritions to human body. This study aims to find preffered formulation to make carrot and lemon hard candy. This hard candy is made with three ratio comparation sucrose and glucose that calculated in grams (75:25, 70:30, 65:25), and two comparation on time of cooking (5mins and 7mins). The analysis performed included organoleptic (quality of sensory and hedonic test), content of chemistry test, such as moisture content, ash, vitamin C, invert sugar, and ß-carotene. The selected hard candy of carrot and lemon is A1 (75:25) B1 (5mins), with moisture content 1,31%, ash 0,145%, invert sugar 44%, vitamin C 0,835%, and ß-carotene 0,675%. Keywords : hard candy, carrot, lemon.

scholarly journals PEMANFAATAN LIMBAH LUMPUR IPAL KAWASAN INDUSTRI DAN SERBUK GERGAJI KAYU MENJADI BRIKET

2019 ◽  
Vol 5 (1) ◽  
Author(s):  
Sissar Eka Bimantara ◽  
Euis Nurul Hidayah
Keyword(s):  
Moisture Content ◽  
Research Methodology ◽  
Calorific Value ◽  
Quality Standards ◽  
Ash Content ◽  
Heating Value ◽  
Wood Sawdust ◽  
Quality Testing ◽  
Heat Value

Lumpur IPAL pada Kawasan Industri sampai saat ini belum dapat dimanfaatkan dengan baik, pemanfaatan lumpur IPAL menjadi briket merupakan salah satu upaya untuk mengatasi permasalahan limbah lumpur IPAL. Tujuan penelitian ini adalah mengetahui lumpur IPAL dengan campuran serbuk gergaji kayu dapat dijadikan bahan bakar alternatif berupa briket, mengetahui pengaruh variasi lumpur IPAL dan serbuk gergaji kayu terhadap mutu briket berupa kadar abu, nilai kalor, kadar air , dan mengetahui komposisi terbaik antara lumpur IPAL dan serbuk gergaji kayu untuk menghasilkan nilai kalor optimum pada briket. Metodologi penelitian meliputi pengeringan bahan, karbonisasi bahan, penghalusan dan penyaringan bahan 20 mesh (841 µm), 40 mesh (420µm), dan 60 mesh (250 µm), pencetakan dan pengepresan briket, serta pengeringan briket. Selanjutnya dilakukan uji mutu briket, hasil analisis pada briket terbaik terdapat pada perbandingan 20 : 80 dengan menggunakan ayakan 60 mesh, memiliki nilai kalor 4366,8 kal/g, kadar air 1,26% dan kadar abu 1,32%. Nilai kalor pada briket masih belum memenuhi baku mutu dari SNI 4931 Tahun 2010, Minimnya nilai kalor yang dihasilkan bisa juga karena variabel perlakuan, dengan perbandingan yang dilakukan terhadap lumpur dan serbuk gergaji serta menggunakan ukuran ayakan yang berbeda. Kata Kunci : briket, lumpur IPAL, serbuk gergaji kayu. IPAL sludge in the Ngoro Persada Industry has yet to be utilized properly, utilizing IPAL sludge into briquettes is one of the efforts to solve this problem. The aim of this research was to determine the IPAL sludge with a mixture of wood sawdust can be used as an alternative fuel in the form of briquettes, to determine the effect of variations in IPAL sludge and wood sawdust on the quality of briquettes in the form of heat value, ash content and moisture content as well as knowing the best composition between IPAL sludge and wood sawdust to produce briquettes with the best heating value. The research methodology included material drying, carbonization of materials, refining and filtering of 20 mesh (841 μm), 40 mesh (420μm), and 60 mesh (250 μm), printing and pressing briquettes, and briquette drying. Furthermore, briquette quality testing was conducted, the results showed that the best briquettes were at a ratio of 20: 80 using 60 mesh sleve, having a heating value of 4366.8 cal / g, 1.26% moisture content and 1.32% ash content. The calorific value of briquettes still does not meet the quality standards of SNI 4931 of 2010, the lack of heat value produced can also be due to treatment variables, with the comparison carried out on sludge and wood sawdust and using different sieve sizes. Keywords: briquettes, IPAL sludge, wood sawdust.

scholarly journals Analysis of Nutritional Composition of Five Growing Waxy Vegetable Varieties In West Halmahera Regency North Maluku

Agrologia ◽  
2021 ◽  
Vol 10 (1) ◽  
Author(s):  
Fitri Wahyu Wijayanti ◽  
Stevani B. Fara
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Experimental Method ◽  
Fat Content ◽  
Nutritional Composition ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Nutritional Content ◽  
Sugarcane Plant

The wax vegetable plant (Saccharum edule) is a type of sugarcane plant, has many types and can be found in several regions in Indonesia. This study aims to determine the nutritional content of five varieties of vegetable Lilin cultivated in West Halmahera Regency North Maluku. This research is using experimental method. Using short white, long white, long white, red, short yellow and long yellow wax vegetables, which are cultivated in West Halmahera Regency, North Maluku. The variables observed included moisture content, fat content, protein content, ash and carbohydrate content. The results showed that the moisture content ranged from 87.59% - 91.76%, fat content ranged from 0.25% - 0.67%, protein content ranged from 3.19% - 4.17%, ash content ranged from 1, 40% - 1.56%, and the carbohydrate content ranges from 3.41% - 6.20%. In terms of nutritional content (fat, protein and carbohydrates), short yellow and long yellow varieties have a higher value.Keywords: Nutritional content, Candle Vegetables, West Halmahera

scholarly journals Chemical and Biological Investigation of Apiculture Products from Stingless Bees Heterotrigona itama

2020 ◽  
Vol 11 (1) ◽  
pp. 7-19
Author(s):  
Khamsah Suryati Mohd ◽  
Nur Basyirah Md Zin
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Stingless Bee ◽  
Aluminium Chloride ◽  
Total Phenolic ◽  
Chemical Compositions ◽  
Nutritional Content ◽  
Chemical Profiling ◽  
Ic50 Value ◽  
Dpph Method

Heterotrigona itama is one of common stingless bee species in Malaysia. Similar to sting bee, stingless bee also produce honey, propolis and beebread in their hive. Propolis and beebread of Malaysian stingless bee were less explored compared to honey. This work examine nutritional content, antioxidant activity and chemical profiling of honey, propolis and beebread produced by stingless bee species Heterotrigona itama. Nutritional contents such as moisture content, ash, protein, fat and carbohydrate were measured. Antioxidant activity was determined using DPPH method; Folin-Ciocalteau method for total phenolic content (TPC) and Aluminium Chloride method for total flavonoid content (TFC). Chemical profiling was carried out by using thin layer chromatography (TLC) in solvent system of toluene: ethyl acetate: formic acid with ratio 8 : 2 : 0.1 v/v/v. The results revealed that honey possessed the highest moisture content and total carbohydrate with values of 30.67%±1.30 and 65.88%±1.70, respectively. Meanwhile, propolis contained the highest total fat (49.2% ± 5.31) which due to its compositions of wax and resin. Total protein and ash contents were abundant in beebread with values of 30.43%±0.40 and 3.28%±0.13, respectively. The highest total phenolic (70.64%±01.81 µg/mL) and flavonoid contents (31.75%±0.05 µg/mL) were found in propolis. Propolis also possessed the highest antioxidant activity with the lowest IC50 value of 5 µg/mL as comparable to positive control, Trolox (IC50 value: 3µg/mL). These results revealed that propolis is a good source of antioxidant as compared to honey and beebread. TLC analysis revealed that propolis also contained higher chemical compositions as compared to honey and beebread. This finding shows that stingless bee products have potential in therapeutic as strong natural antioxidant (propolis) and high in their nutritional content (honey and beebread).

scholarly journals Multi Node Based Smart Monitoring System with Motor Dry Run Avoidance for Sustainable Agriculture

2021 ◽  
Vol 20 (1) ◽  
pp. 39-47
Author(s):  
Priyanka Kanupuru ◽  
Uma Reddy Nadig Vijayendra Reddy
Keyword(s):  
Moisture Content ◽  
Sustainable Agriculture ◽  
Monitoring System ◽  
Raw Materials ◽  
Sensor Nodes ◽  
Current Status ◽  
Wireless Monitoring ◽  
Motor Protection ◽  
The Coordinator ◽  
Key Parameter

Food is the major source for the existence of the mankind. In order to meet the food requirements for the ever increasing population, the quantity of the food production has to be increased maintaining the quality standards. Agriculture is one such major sector which provides the food for mankind. It not only provides food but also supplies raw materials for industries. Implementation of advanced technologies such as Internet of Things in agriculture helps in improving the production with limited resources. The key parameter for the sustainable agriculture is moisture content available for the crop from the soil. This can be supplied efficiently by controlling the irrigation process. In this system an intelligent agriculture monitoring system with multiple wireless monitoring sensor nodes are used at different locations to monitor the parameters such as temperature, moisture content in the soil, humidity and rainfall. The data from the various sensors is aggregated at each node and transmitted to the coordinator station using long range transceiver. The data received at the coordinator station is subjected to a rule based decision making process to efficiently control the irrigation process. Also motor protection against the dry run was implemented, which not only protects the motor from break down but also avoids the unwanted power consumption. All the live data is in turn uploaded to the cloud so that the user can have a track of the current status of his farm at any time.

scholarly journals The Effect of Addition Moringa Leaves (Moringa oleifera) on the Nutritional Content and Sensory Characteristic of Crackers

2021 ◽  
Vol 5 (2) ◽  
Author(s):  
Maria Liko K Tapun ◽  
Kesuma Sayuti ◽  
Daimon Syukri
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fat Content ◽  
Ash Content ◽  
Crude Fiber ◽  
Nutritional Content ◽  
Protein Levels ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

The leaves of M oleifera contain high protein and crude fiber. Thus the addition of  M oleifera leaves is expected to increase protein levels and crude fiber levels of crackers produced. This study aimed to determine the effect of the addition moringa leaves on the characteristics of crackers and the addition of the moringa leaves to product crackers on characteristics acceptable to panelists based on sensory analysis. This study used a Completely Randomized Design with 5 treatments, that was the addition of leaves A (4%), B (6%), C (8%), D (10%), E (12%), and 3 replications. The data were analyzed using ANOVA and continued with Duncan's New Multiple Range Test (DNMRT) at a significant level of 5%. The results show that the addition of moringa leaves a significant effect on moisture content, protein content, fat content, ash content, carbohydrates, crude fiber, but does not significantly affect on color, aroma, taste, and texture of the crackers. Based on nutritional content and sensory test, the crackers of treatment E (the addition of moringa leaves 12%) with the characteristics moisture content of 4.67%; protein content of 14.18%; fat content of 22.52%; ash content of 1.67%; carbohydrates of 56.96%; crude fiber of 15.50%; calories of 456.42 kcal/100g; the color of 3.43 (neutral); aroma of 3.83 (likes); a taste of 3.17 (neutral); and texture of 3.30 (neutral).

Sign in / Sign up

Export Citation Format

Share Document