scholarly journals PEMBUATAN KECAP IKAN DARI IKAN BULU AYAM (Coilia dussumieri) DENGAN METODE HIDROLISIS ENZIMATIS MENGGUNAKAN SARI NANAS

2020 ◽  
Vol 7 (2) ◽  
pp. 201
Author(s):  
Kurnia Sada Harahap ◽  
Apri Mujiyanti ◽  
Lia Novita Sari
Keyword(s):  
Fermentation Process ◽  
Fish Sauce ◽  
Chicken Feather ◽  
Fermentation Time ◽  
Pineapple Juice ◽  
Fish Meat ◽  
Hedonic Value ◽  
Randomized Design ◽  
Fermented Product ◽  
Long Time

Fish sauce is a fermented product in the form of a dark brown liquid, it tastes relatively salty or sweet and smells good. The process of making fish sauce requires a long time. The proteolytic enzyme addition before fermentation can shorten the time in making fish sauce. The purpose of this study was to determine the fermentation process fish sauce from chicken feather by using enzymatic hydrolysis with pineapple juice, the effect of adding pineapple juice and fermentation time and to determine the results of the enzymatic organoleptic test and the most preferred by panelists. The method used in this research is an experimental quantitative method. Data analysis was done by using a completely randomized design (CRD). From the results of this study, the fermentation process of  chicken feather fish sauce by adding different pineapple extract (25%, 50% and 75%) from the weight of fish meat with fermentation time of 3 days, 6 days, 9 days, 12 days and 15. day. The analysis of the chicken feather fish sauce was done by using sensory (smell, taste, color and thickness). The best research results was obtained by increasing the concentration of pineapple extract by 25% at the fermentation time of 9 days with the criteria of unique, sweet flavor and brownish fish sauce that panelists like from the addition of a concentration of 25% pineapple extract at the fermentation time of 9 days in the fish sauce. This shows that the addition of pineapple juice extract can accelerate the fermentation process besides affecting the preferred hedonic value. Keywords: Bromelain enzyme, Fermentation, Bulu ayam fish, Fishsauce

EFFECT OF DIFFERENT CONCENTRATION SALT AND TRYPSIN ON THE PHYSICOCHEMICAL PROPERTIES OF FISH SAUCE MADE FROM SEA CATFISH (Arius sp.) VISCERA

2016 ◽  
Vol 78 (4-2) ◽  
Author(s):  
Laras Rianingsih ◽  
Ratna Ibrahim ◽  
Apri Dwi Anggo
Keyword(s):  
Physicochemical Properties ◽  
Salt Concentration ◽  
Proteolytic Enzyme ◽  
Salt Content ◽  
Asian Country ◽  
Fish Sauce ◽  
Color Intensity ◽  
Fermentation Time ◽  
Fermented Product ◽  
Ph Level

Fish sauce is a fermented product for seasoning that is popular in Asian country. One of the problems to produce this product is a long fermentation time up to 1 yr to 2 yr. Addition of trypsin as proteolytic enzyme and decreasing salt concentration is done to accelerate the fermentation time. This research examined the effect of trypsin addition and different salt concentrations (15 %) and the physicochemical properties of fish sauce made from sea cat fish (Arius sp.) after 45 d of fermentation. The result showed that  the higher salt and enzyme concentrations gave higher yield (48.54 %), color intensity (33.6 %) and salt content                  (24.78 %) but also gave lower TVBN (26.1 mgN per 100 g), TMA (11.14 mgN per 100 g), Ammonia (12.87 mgN per 100 g) and pH level (5.4). This result could meet the standard of fish sauce from codex on pH and salt content.

scholarly journals Pengaruh Lama Peram Proses Fermentasi Kulit Kacang Tanah Amoniasi dengan Aspergillus niger terhadap Produksi VFA dan NH3 secara In vitro

2019 ◽  
Vol 17 (3) ◽  
pp. 69-72
Author(s):  
Ulfatul Laikha ◽  
Bim Tampubolon ◽  
A Subrata
Keyword(s):  
New York ◽  
Aspergillus Niger ◽  
Fermentation Process ◽  
Plant Cell Wall ◽  
Sprague Dawley ◽  
Cell Wall Polysaccharides ◽  
Fermentation Time ◽  
Randomized Design ◽  
Peanut Shells

The aim of this research was to examine the effect of fermentation time by Aspergillus niger on peanut shells ammoniated on VFA and NH3 production. The research was allocated in a completely randomized design with 4 treatments and 4 replications. The treatments  were fermentation process of 0 days (T0), 5 days (T1), 10 days (T2) and 15 days (T3). The results showed that fermentation process with A. niger on the ammoniated peanut shells increased (p<0.05) the VFA and NH3 production. In an incubation time of 15 days, the highest VFA and NH3 production waas obtained. The average production of VFA were T0=153; T1=188; T2=193 and T3=203 mM respectively. Average of NH3 production in this study were T0=2,89; T1=3,61; T2=3,74 dan T3=3,90 mM respectively. It was conclusded that the  fermentation process with A. niger on peanut shells ammoniated increased the VFA and NH3 production. The 15 days of fermentation process was the best time which produced the highest of  VFA and NH3 production. Key words:   Aspergillus niger, NH3, peanut shells, VFA DAFTAR PUSTAKA Badan Pusat Statistik. 2018. Provinsi Jawa Tengah dalam Angka. Semarang (ID): Badan Pusat Statistik Provinsi Jawa Tengah Basri E & Tambunan RD. 2016. Kajian pemanfaatan pakan berbasis bahan lokal yang berwawasan lingkungan untuk sapi potong di Lampung. Prosiding Seminar Nasional Inovasi Teknologi Pertanian Puslitbangtan. Banjar Baru (ID): Puslitbangtan Church DC& Pond WG. 1988. Basic Animal Nutrition and Feeding. 3rd edition. New York (US): John Wiley and Sons Danuarsa. 2006. Analisis proksimat dan asam lemak pada beberapa komunitas kacang-kacangan. Buletin Teknik Pertanian. 11(1): 1-9 DeVries &Visser J. 2001. Aspergillus enzymes involved in degradation of plant cell wall polysaccharides. Microbiology Molecular Biology Review. 65 (4): 497-522 Gunam IBWG, Buda K & Guna IMYS. 2010. Pengaruh perlakuan delignifikasi dengn larutan NaOH dan kosentrasi substrat jerami padi terhadap produksi enzim selulase dari Aspergillus niger. Jurnal Biologi. 15 (1): 55-61 Hastuti D, Shofia NA &. Tampoebolon BIM. 2010. Pengaruh perlakuan teknologi amofer (amoniasi fermentasi) pada hasil samping tongkol jagung sebagai alternative pakan berkualitas ternak ruminansia. Jurnal Mediagro. 7 (1): 55-65 Nurhaita, Definiati N & Suliasih. 2017. Pengolahan jerami padi sebagai pakan ternak sapi pada kelompok tani sido urip Desa Srikuncoro. Malang (ID): Prosiding Seminar Nasional dan Gelar Produk, UMM Prasetyo, H. 2014. Polimerisasi karet alam secara mekanis untuk bahan adiktif aspal. Jurnal Penelitian Karet. 32 (1): 81-87 Junior LKP, Swastini DA & Leliqia NPE. 2015. Pengaruh pemberian ekstrak etanol kulit kacang tanah dengan metode maserasi terhadap profil lipid pada tikus Sprague Dawley diet lemak tinggi. Jurnal Farmasi. 4 (1): 18-25 Komar, A. 1984. Teknologi Pengolahan Jerami sebagai Makanan Ternak. Bandung (ID): Yayasan Dian Grahita Indonesia Retnani Y, Permana IG, Kumalasari NR & Taryati. 2015. Teknik Membuat Biskuit Pakan Ternak dari Limbah Pertanian. Jakarta (ID): Penebar Swadaya Steel RGD & Torrie JH. 1991. Prinsip dan Prosedur Statistika. Terjemahan. Jakarta (ID): Gramedia Pustaka Utama, Jakart. Suhartati FM. 2005. Proteksi Protein Daun Lamtoro (Leucaena leucocephala) Menggunakan Tanin, Saponin, Minyak dan Pengaruhnya terhadap Ruminal Undegradable Protein (RUDP) dan Sintesis Protein Mikrobia Rumen. [skripsi] Purwokerto (ID): Fakultas Peternakan, Universitas Jenderal Soedirman Tillman, Harihartadi AD, Reksodiprojo S, Prawirokusumo S & Lebdosoekojo. 1998. Ilmu Makanan Ternak Dasar. Yogyakarta (ID): Gajah Mada University Press

Properties and cost analysis of bio-urine liquid fertilizer (BLF) from Balinese cattle on the use of bio-activators and different fermentation times

2020 ◽  
Vol 45 (1) ◽  
pp. 47-57
Author(s):  
M. I. Said ◽  
E. Abustam ◽  
St. Rohani ◽  
R. N. Adiatma
Keyword(s):  
Production Cost ◽  
Fermentation Process ◽  
Organic Content ◽  
Organic N ◽  
Fermentation Time ◽  
Liquid Fertilizer ◽  
Ph Values ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference

The study was aimed to evaluate the effect of bio-activator and different fermentation time in the process of producing bio-urine liquid fertilizer (BLF) from Balinese cattle. Two types of bio-activators are used, namely (1) animal bio-activator (ABA) and (2) plant bio-activator (PBA). The time of fermentation process applied is (1) 7, (2) 14 and (3) 21 days. The research was prepared based on a Completely Randomized Design (CRD) of the factorial pattern. The data of the research were analyzed using ANOVA. The result showed that the difference of bio-activator and time of fermentation process had significant effect (P<0.05) on C-organic, N-organic and C/N ratio of BLF, but no significant on pH. The C-organic content of 9.59-12.02%. N-organic of 1.03-1.35% and C/N ratio of 8.33 to 11.03. The pH values are 8.76-8.95. The final results showed that the use of bio-activator using a 14-days fermentation time showed the best characteristics compared to other. The production cost of BLF using PBA is lower IDR.8,179.22 than ABA IDR.8.312,28. The application of PBA IDR.11,820.78, was more advantageous than ABA IDR.11,687.72.

scholarly journals PENGARUH LAMA FERMENTASI TERHADAP KADAR PROTEIN TEMPE BIJI DURIAN

2016 ◽  
Vol 3 (2) ◽  
pp. 45
Author(s):  
Agnes Yuantin Maharani ◽  
Nasrul Rofiah Hidayati ◽  
Sri Handayani ◽  
Dewi Endri Astuti ◽  
Ria Nopida ◽  
...  
Keyword(s):  
Protein Content ◽  
Fermentation Process ◽  
Starch Content ◽  
Enzymatic Reaction ◽  
Fermentation Time ◽  
Randomized Design ◽  
Study Support ◽  
Completely Randomized Design ◽  
The Difference ◽  
Method Analysis

<p>Tempeh is a food that is produced from the fermentation process by Rhizopus mold. Tempe derived from soy that contains carbohydrates and proteins needed during fermentation. In addition to soy other materials that could be used adalag Biju durian. Flour starch content of 43.6 g / 100g durian seeds while the protein at 2.6 g / 100gr durian seeds. Tempeh from durian seeds are foods produced from the fermentation of Rhizopus fungi same group as soybeans. Through the fermentation process, the components of the complex nutrients durian seeds ingested by fungi with the enzymatic reaction and the resulting compounds are more modest. This study aims to determine levels of protein<br />contained in each fermentation. The research method using the experimental method Completely Randomized Design (CRD) is a variation of fermentation time of 30 hours, 40 hours and 50 hours. Collecting data by calculating the protein content through formol titration method. Analysis of data using analysis of variance (ANOVA) two ways through SPSS version 23.0 which shows the difference in the protein content of the soybean quality with a significant level of 0.018 &lt;0.05, which means the length of fermentation. The highest protein content of fermentation 30 hours. The protein content of fermentation time low of 50 hours.The results of this study support the existence of tempeh<br />produkrivitas and durian seeds in the world food industry.</p>

scholarly journals The Shelf- life of Seasoned Fish Meat Floss (Abon Ikan) Made from Red Tilapia (Oreochromis niloticus Trewavas)Processed by Different Frying Methods

2011 ◽  
Vol 4 (2) ◽  
pp. 6-12
Author(s):  
Eko Nurcahya Dewi ◽  
Ratna Ibrahim ◽  
Nuzulia Yuaniva
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Unsaturated Fatty Acids ◽  
Deep Frying ◽  
Red Tilapia ◽  
Fish Meat ◽  
Hedonic Value ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Pan Frying

Seasoned fish meat floss (“abon ikan” ) is a processed fish made from fish meat and traditionally processed by boiling, seasoning and frying. The frying method that is usually used is a deep frying. The unsaturated fatty acids and the oil content in the product cause a rancidity problem during the product is stored at room temperature. The aim of the research is to find out the effect of a deep frying and a pan frying methods application on the seasoned fish meat floss processing using red tilapia and the storage time at room temperature to the rancidity development and the shelf-life of the products based on the rancidity variable analysis (PV, TBA, AASC, Aw values) and the hedonic values of the products. The experimental design used was a completely randomized design with a factorial pattern (2 x 3 ). Based on the chemical analysis results and the hedonic value of the product stored up to 15 days at a room temperature it was found that the product processed by the pan frying method had a better quality and it was not rancid yet. The characteristics of the product were as followed : PV (4.3699 miliequivalent / kg lipid , TBA (3.5215 mg malonaldehyde / kg sample), AASC (0.4727abs unit/g/ml) , Aw(0.47)  whereas the odour and the flavour  value was 7.2 respectively.   Keywords: Seasoned fish meat floss, red tilapia, deep frying, pan frying, quality

Acceleration of mackerel fish sauce fermentation via bromelain addition

2019 ◽  
Vol 49 (1) ◽  
pp. 47-61 ◽  
Author(s):  
Mohamed A. Rabie ◽  
Mohammad Namir ◽  
Nourhan A. Rabie ◽  
Mohamed Fawzy Ramadan Hassanien
Keyword(s):  
Free Amino ◽  
Design Methodology ◽  
Fermentation Process ◽  
Fish Sauce ◽  
Total Volatile ◽  
Fermentation Time ◽  
Content Type ◽  
Scomber Scombrus ◽  
Total Fatty Acids ◽  
Total Free Amino Acids

PurposeThe purpose of this study was to accelerate the fermentation process of minced mackerel fish (Scomber scombrusL.) mixed thoroughly with 20 per cent salt (w/w) and hydrolyzed by 0.2 and 0.4 per cent bromelain at 37°C.Design/methodology/approachS. scombrusL. was mixed thoroughly with 20 per cent salt (w/w) and hydrolyzed by the bromelain at levels of 0.2 and 0.4 per cent at 37°C. The physicochemical and sensory properties were evaluated after 60 and 90 days.FindingsIn a comparison of all of the aforementioned treatments, the results showed that the samples with higher bromelain levels (0.4 per cent) had higher concentrations of formal nitrogen (622 mg/100 mL) and total volatile base nitrogen (TVB-N, 0.3 g/dL) after 90 days of fermentation (p <0.01) . The sample with 0.4 per cent bromelain showed total free amino acids content of 13.3 g/100 g after 90 days of fermentation (p <0.01). High levels of total fatty acids (15.6 mg/100 g) were found in samples treated with 0.4 per cent bromelain and allowed to ferment for 90 days (p <0.01). The sauce colour became significantly highly saturated (p <0.01) with the increase in fermentation time. Chroma was significantly increased by 44 and 66 per cent in fermented sauce samples with 0.2 and 0.4 per cent bromelain during fermentation for as long as 90 days (p <0.01). Moreover, the addition of bromelain (0.4 per cent) resulted in mackerel fish sauce that was organoleptically preferred at the end of fermentation.Originality/valueThe results showed that an acceptable fish sauce could be produced from mackerel fish with supplementation with 0.4 per cent of bromelain, which reduced the fermentation time to 90 days and resulted in the most satisfactory results without compromising the product quality.

scholarly journals REKAYASA TEKNOLOGI PENGOLAHAN IKAN TEMBANG (Sardinella Sp) MENJADI BEBERAPA PRODUK KOMERSIL DALAM RANGKA MENINGKATKAN NILAI JUAL PRODUK PERIKANAN

2019 ◽  
Vol 2 (1) ◽  
pp. 1-17
Author(s):  
Amrah Husna ◽  
Muhammad Khidri Alwi ◽  
Winarno Arifin
Keyword(s):  
Economic Value ◽  
Practical Method ◽  
Standard Of Living ◽  
Basic Knowledge ◽  
Fish Sauce ◽  
Engineering Research ◽  
Canned Fish ◽  
Randomized Design ◽  
Long Time ◽  
Descriptive Method

The optimum effort effort in fishing activities and the actual level of utilization of tembangfish resources in the Makassar Strait waters are increasing every day.Based on the realityconditions above, in order to increase the selling value of tembang fish to further increase theincome of fishermen, engineering research on tembang fish processing technology is needed intoseveral commercial products with more modern processing methods and can be stored in arelatively long time and sell well on standard markets. national and international.The purpose ofthis study was to find out how the practical method of processing tembang fish into canned fish,fish sauce and fish silage, is a standard home industry that has high economic value and relativelylong lasting power. The urgency of this study is expected to be a basic knowledge of thecommunity in order to increase the selling value of tembang fish as a fishery product with higheconomic value that can improve the standard of living of the community.The processing methodcarried out is a combination of traditional methods and modern methods, including methods ofcooking, fermentation, salting, enzyme use, sterilization, and packaging systems to produceprocessed products that are of high quality and have high selling value. Data analysis to becarried out for quantitative data is analysis of variance (complete randomized design) and forqualitative data observed by organoleptic test and processed by descriptive method. Processedproducts produced in this study are fish sauce, canned fish and fish silage.

KUALITAS KIMIAWI DAN SENSORIS KECAP BERBAHAN BAKU KEONG SAWAH

2017 ◽  
Vol 6 (2) ◽  
pp. 80
Author(s):  
Iin Husnul Khotimah ◽  
Nooryantini Sutikno
Keyword(s):  
Fermentation Process ◽  
Sensory Quality ◽  
Soy Sauce ◽  
Fish Sauce ◽  
Commercial Fish ◽  
Factor B ◽  
Protease Enzyme ◽  
Long Time ◽  
Speed Up

Penelitian bertujuan  untuk mengetahui kualitas kimiawi dan sensoris kecap berbahan baku keong sawah (Bellamya javanica) dengan penambahan enzim protease. Proses pengolahan kecap secara alami memerlukan waktu yang lama, sehingga untuk mempercepat proses fermentasinya menggunakan enzim protease (bromelin dan papain).  Rancangan yang digunakan  rancangan acak lengkap pola faktorial  3x3, 2 kali ulangan .  Faktor pertama (A) penambahan  enzim bromelin (A1= 0,5%; A2= 1% ; dan A3= 1,5%);  faktor kedua (B) penambahan enzim papain (B1= 0,5%; B2= 1%; dan B3= 1,5%. Parameter yang diamati kualitas kimiawi kecap keong sawah (kadar protein, lemak, air, dan abu). Kualitas sensoris (spesifikasi warna, aroma dan kekentalan).  Pengamatan dilakukan pada fermentasi (5, 7, 10,  dan 13 hari).  Hasil menunjukkan kecap keong sawah terbaik dengan penambahan enzim  bromelin 1,5% dan enzim papain 1%, difermentasi selama 7 hari memiliki  nilai kadar protein tertinggi  21,71 %;  lemak 2,355%;  air 74,275%;  abu 9,89%; spesifikasi warna 71,25 (hampir berwarna coklat kehitaman/gelap); aroma 59,67 (aroma khas kecap ikan sudah mulai tercium); dan kekentalan 73 (hampir sama dengan kekentalan kecap ikan komersil). The study aims to determine the chemical and sensory quality of soy sauce made from conch paddy (Bellamyâ javanica) with the addition of a protease enzyme. The processing of soy sauce is naturally takes a long time, so as to speed up the fermentation process using protease enzymes (bromelain and papain). The design is completely randomized factorial design 3x3, 2 replications. The first factor (A) addition of the enzyme bromelain (A1 = 0.5%; A2 = 1%; and A3 = 1.5%); The second factor (B) the addition of the enzyme papain (B1 = 0.5%; B2 = 1%; and B3 = 1.5%. The parameters observed chemical quality soy sauce snail rice fields (levels of protein, fat, water and ash).Quality sensory (specification of color, aroma and viscosity). Observations were made on the fermentation (5, 7, 10, and 13 days). the results show the best rice conch sauce with the addition of the enzyme bromelain enzyme papain 1.5% and 1%, fermented for 7 days has the highest value of 21.71% protein content, fat 2,355%; 74.275% water; ashes 9.89%; color specifications 71.25 (almost blackish brown / dark); aroma 59.67 (aroma typical fish sauce already began to smell ); and the viscosity of 73 (almost the same viscosity as commercial fish sauce).

scholarly journals Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4752
Author(s):  
Xiaoqing Qu ◽  
Yuliya Nazarenko ◽  
Wei Yang ◽  
Yuanyang Nie ◽  
Yongsheng Zhang ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Network Structure ◽  
Theoretical Basis ◽  
Fermentation Process ◽  
Three Dimensional ◽  
Rheological Characteristics ◽  
Fermentation Time ◽  
Spherical Aggregate ◽  
Dimensional Network ◽  
Solid Liquid

The oat β-glucan (OG) was added into set-type yogurt as a functional ingredient, in order to evaluate effects on the rheological characteristics and microstructure of set-type yogurt. When the OG concentration increased from 0 to 0.3%, the WHC gradually increased. At 0.3% OG, the set-type yogurt had the highest WHC of 94.67%. Additionally, the WHC continuously decreased, reaching the lowest WHC (about 80%) at 0.5% OG. When 0.3% OG was added, the highest score of sensory evaluation was about 85. The rheological result showed that the fermentation process went through the changes as follows: solid → liquid → solid → liquid. The addition of 0.3% OG decreased the fermentation time of set-type yogurt by about 16 min, making yogurt more inclined to be liquid. The acidity of set-type yogurt with OG was slightly higher. The result of microstructure showed that the addition of OG destroyed the three-dimensional network structure of yogurt, and some spherical aggregate particles could be clearly observed at 0.3% OG. Overall, this study provided a theoretical basis for the application of OG in set-type yogurt.

scholarly journals Organic Materials and Their Chemically Extracted Humic and Fulvic Acids as Potential Soil Amendments for Faba Bean Cultivation in Soils with Varying CaCO3 Contents

Horticulturae ◽  
2021 ◽  
Vol 7 (8) ◽  
pp. 205
Author(s):  
Ihab M. Farid ◽  
Mohamed A. El-Ghozoli ◽  
Mohamed H. H. Abbas ◽  
Dalia S. El-Atrony ◽  
Hassan H. Abbas ◽  
...  
Keyword(s):  
Humic Substances ◽  
Faba Bean ◽  
Plant Biomass ◽  
Nitrogenase Activity ◽  
Organic Amendments ◽  
Fulvic Acids ◽  
Mineral N ◽  
Randomized Design ◽  
Long Time ◽  
Factor C

Organic amendments are important sources of nutrients that release upon organic matter degradation, yet the stability of these organics in arid and semi-arid regions is relatively low. In contrast, humic substances (HS) are resistant to biodegradation and can keep nutrients in the soil available for the plant over a long time. Combinations between humic substances (HS) and mineral-N fertilizers are assumed to retain higher available nutrients in soils than those recorded for the sole application of either mineral or organic applications. We anticipate, however, that humic substances might not be as efficient as the organics from which they were extracted in increasing NP uptake by plants. To test these assumptions, faba bean was planted in a pot experiment under greenhouse conditions following a complete randomized design while considering three factors: two soils (calcareous and non-calcareous, Factor A), two organics (biogas and compost, Factor B) and combinations of the organics and their extracts (HA or FA) together with complementary doses of mineral-N ((NH4)2SO4) to attain a total rate of 50 kg N ha−1 (the recommended dose for faba bean plants) (Factor C). Results indicated that nitrogenase activity increased significantly due to the application of the used organics. In this respect, compost manure caused higher nitrogenase activity than biogas manure did. Humic substances raised NP-availability and the uptake by plants significantly; however, the values of increase were lower than those that occurred due to the compost or biogas manure. Moreover, the sole application of the used organics recorded the highest increases in plant biomass. Significant correlations were also detected between NP-availability, uptake and plant biomass. This means that HS could probably retain nutrients in available forms for long time periods, yet nutrients released continuously but slowly upon decomposition of organics seemed more important for plant nutrition.

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