scholarly journals Comparison Study on Fiber and Cocopeat from Young Coconut Husks and Old Coconut Husks

2021 ◽  
Vol 2 (2) ◽  
Author(s):  
Mohd shahmihaizan Mat jusoh ◽  
Mohd Nadzim Nordin ◽  
Wan Mohd Aznan Wan Ahamad ◽  
Md Akhir Hamid
Keyword(s):  
Ph Value ◽  
Testing Machine ◽  
Value Added ◽  
Nutrient Content ◽  
Peat Moss ◽  
Fibre Strength ◽  
Coconut Fiber ◽  
Waste Products ◽  
Ability Test ◽  
Water Holding

Fiber and cocopeat are waste products from coconut husks that can be turned into value added products. Fiber and cocopeat from old coconut husks are well known in coconut industry in the world. This paper described fibre strength from young coconut husks, nutrient content and water-holding ability of young coconut cocopeat compared to old coconut cocopeat. The strength of fiber was determined by using Instron Universal Testing Machine. The results showed that mean load at break for young coconut fiber was 13.76 N while mean load at break for old coconut fiber was 14.93 N. Maximum tensile stress for young coconut fiber was 1.55 MPa and 1.76 MPa for old coconut fiber. The nutrient contents were determined for young cocopeat and old cocopeat resulted as phosphorus (372.79 ppm, 339 ppm), potassium (6829.68 ppm, 10040.46 ppm), calcium (508.74 ppm, 578.40 ppm), magnesium (468.67 ppm, 715.60 ppm) and sodium (1579.70 ppm, 3917.60 ppm). The pH value was 6.55 and 5.39 respectively. The ash contents were 2.62% for young cocopeat while 4.06% for old cocopeat. For water holding ability test, moisture content of each sample from young coconut cocopeat and old coconut cocopeat was determined by using soil moisture meter. After seven days with water added 500 ml two times/day, results showed that water holding ability for peat moss was the best while young cocopeat was better than the old cocopeat. All the results showed that fiber and cocopeat from young coconut husk have high potential for sustainable production in the coconut industry. 

Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Fruit Oil ◽  
Water Holding ◽  
Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

scholarly journals Optimizing the catalytic activities of methanol and thermotolerant Kocuria flava lipases for biodiesel production from cooking oil wastes

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Azhar Najjar ◽  
Elhagag Ahmed Hassan ◽  
Nidal Zabermawi ◽  
Saber H. Saber ◽  
Leena H. Bajrai ◽  
...  
Keyword(s):  
Ph Value ◽  
Energy Content ◽  
Value Added ◽  
Relative Activity ◽  
Economic Feasibility ◽  
Biodiesel Production ◽  
Molar Ratios ◽  
Cooking Oil ◽  
Enzyme Biocatalysis ◽  
Methanol Tolerant

AbstractIn this study, two highly thermotolerant and methanol-tolerant lipase-producing bacteria were isolated from cooking oil and they exhibited a high number of catalytic lipase activities recording 18.65 ± 0.68 U/mL and 13.14 ± 0.03 U/mL, respectively. Bacterial isolates were identified according to phenotypic and genotypic 16S rRNA characterization as Kocuria flava ASU5 (MT919305) and Bacillus circulans ASU11 (MT919306). Lipases produced from Kocuria flava ASU5 showed the highest methanol tolerance, recording 98.4% relative activity as well as exhibited high thermostability and alkaline stability. Under the optimum conditions obtained from 3D plots of response surface methodology design, the Kocuria flava ASU5 biocatalyst exhibited an 83.08% yield of biodiesel at optimized reaction variables of, 60 ○C, pH value 8 and 1:2 oil/alcohol molar ratios in the reaction mixture. As well as, the obtained results showed the interactions of temperature/methanol were significant effects, whereas this was not noted in the case of temperature/pH and pH/methanol interactions. The obtained amount of biodiesel from cooking oil was 83.08%, which was analyzed by a GC/Ms profile. The produced biodiesel was confirmed by Fourier-transform infrared spectroscopy (FTIR) approaches showing an absorption band at 1743 cm−1, which is recognized for its absorption in the carbonyl group (C=O) which is characteristic of ester absorption. The energy content generated from biodiesel synthesized was estimated as 12,628.5 kJ/mol. Consequently, Kocuria flava MT919305 may provide promising thermostable, methanol-tolerant lipases, which may improve the economic feasibility and biotechnology of enzyme biocatalysis in the synthesis of value-added green chemicals.

Processing and Value Addition of Bamboo Shoots for Utilization as Food Products

2020 ◽  
Vol 27 (1) ◽  
pp. 27-32
Author(s):  
Ashok Kumar Pandey ◽  
Keyword(s):  
Shelf Life ◽  
Value Added ◽  
Cost Effective ◽  
Nutrient Content ◽  
Food Products ◽  
Value Addition ◽  
Mineral Contents ◽  
Bamboo Shoots ◽  
Processed Products ◽  
Edible Products

Bamboo shoots being low in fat, high in dietary fiber and rich in mineral contents have been consumed traditionally by the people world over. Besides nutrients it also contains some anti-nutrients e.g. cyanogens. Due to seasonal availability of bamboo shoots, processing for reducing anti-nutrients in raw shoots while keeping nutrients intact and enhancement of shelf life of the value added products assume great significance for its utilization. This paper focuses on post harvest processing and value addition of bamboo shoots for its utilization as food products. Juvenile bamboo shoots of Bambusa bambos, B. tulda, Dendrocalamus asper and D. strictus were collected and processed, by boiling in brine solution, to remove the anti-nutrients (cyanogen). A simple, efficient and cost effective processing method for bamboo shoots was developed. This method significantly reduces the amount of cyanogens and retains considerable amount of nutrients and thus may be utilized for processing of bamboo shoots. Different value added edible products viz. chunks or bari (by adding pulses), pickle, sauce and papad (by adding potato) were prepared. All products were good in taste and texture. Nutritional analysis was done to determine the shelf life of the products. The nutrient content of processed products (chunks, sauce, pickle and papad) showed a gradual decrease and need to be consumed within 6 months from the date of making. However, in case of papad the carbohydrate content did not decrease much but the taste was not acceptable after 8 months. Whereas, in case of pickles, even nutrient content decreased but the product was acceptable even after two years after preparation as it was good in taste and texture. Thus, processing and value addition practices can be considered as key to the future of sustainable management of bamboo resources because they not only provide quality edible products but also enable harvesters/collectors to get better income opportunities.

scholarly journals Development of Protein Rich Flavored Bar

2021 ◽  
Vol 9 (12) ◽  
pp. 104-107
Author(s):  
Kaustav Mukherjee
Keyword(s):  
Protein Energy Malnutrition ◽  
Market Price ◽  
Value Added ◽  
Nutrient Content ◽  
Diabetic Patients ◽  
Organoleptic Evaluation ◽  
Sesame Seeds ◽  
Pumpkin Seeds ◽  
The Cost ◽  
Protein Rich

Abstract: The present study entitled “Development of protein rich flavoured bar” was conducted with the objective to develop protein rich flavoured bar using different ingredients, to assess the sensory accessibility, determine the nutritional composition and cost of developed protein bar. Protein rich flavoured bar were prepared by using three treatments i.e. T1 (dates 50g, oats 10g, flaxseeds 5g, sesame seeds 5g, pumpkin seeds 5g, peanut powder 10g, honey 5g, cocoa powder 10g), T2 (dates 45g, oats 8g, flaxseeds 5g, sesame seeds 5g, pumpkin seeds 5g, peanut powder 10g, honey 12g, guava flavour 10g) and T3 (dates 40g, oats 13g, flaxseeds 5g, sesame seeds 5g, pumpkin seeds 5g, peanut powder 10g, honey 12g, orange flavour 10g). Organoleptic evaluation of the prepared product in relation to sensory attributes was carried out using the nine point hedonic scale score card by Srilaksmi (2015). The nutrient content of the value added food products were calculated with the help of food composition table given by Gopalan et al., (2011). The cost of individual raw ingredients used in the preparation of the food product as the prevailing market price. All treatments were replicated four times and the data obtained during investigation were statistically analyzed by using analysis of variance (ANOVA) and critical difference (C.D.) techniques. On the basis of sensory acceptability it was found that T1 was scored highest in terms of colour and appearance, body and texture, flavour and taste and overall acceptability. As well as T1 shows significantly high in the nutritive value among all treatments regarding energy, protein, carbohydrates, fat, fibre, calcium and iron. The cost of the protein rich flavoured bar per 100g of dry ingredients at the prevailing cost of the raw materials was highest in T1 (Rs. 29.33) followed by T2 (Rs. 20.69) and T3 (Rs. 20.34). Dates are very good source of fibre, carbohydrate, protein and act as natural sweetener with no fat. As the bar is rich in protein, iron and other macronutrients, so it is majorly recommended for Protein-energy malnutrition (PEM), athletes and anemic patient. Daily 100g of dates intake helps to get all essential nutrients. Strictly restricted for Type-1 diabetic patients. Keywords: Protein, Nutrient content, organoleptic evaluation, nutrition bar, cost.

scholarly journals The Effect of Immersion Time of Coconut Fiber in Limestone Water on Tensile Strength and Surface Morphology

2020 ◽  
Vol 55 (3) ◽  
Author(s):  
Sutrisno ◽  
Rudy Soenoko ◽  
Yudy Surya Irawan ◽  
Teguh Dwi Widodo
Keyword(s):  
Tensile Strength ◽  
Surface Morphology ◽  
Mass Fraction ◽  
Immersion Time ◽  
Testing Machine ◽  
Coconut Fiber ◽  
Tensile Testing Machine ◽  
X Ray ◽  
Coir Fibers ◽  
Infrared Spectrometer

This study aims to identify the effect of immersion of coconut fiber in limestone water on surface morphology and tensile strength, including chemical reactions during immersion. Coconut coir fibers were immersed in a solution of limestone water for 0, 4, 8, 12, 16, and 20 hours, with a mass fraction of limestone of 5%, then dried for 1 hour. Coconut fiber was characterized by a single fiber tensile testing machine, Scanning Electron Microscope, X-ray diffractometer, and Fourier transform infrared spectrometer. The results showed that the percentage of 5% with 8 hours of immersion in the fiber had a cleaner surface morphology with a tensile strength of 234.62 MPa. Therefore, as an alternative to improving the characteristics of a single thread, immersion in limestone water needs to be applied.

scholarly journals INSIGHT INTO PHARMACEUTICAL IMPORTANCE OF BRYOPHYTES

2017 ◽  
Vol 4 (2) ◽  
pp. 84-88
Author(s):  
Greeshma G.M ◽  
Manoj G.S ◽  
Murugan K
Keyword(s):  
Arid Regions ◽  
Soil Formation ◽  
Vital Role ◽  
Economic Importance ◽  
Peat Moss ◽  
Biotic Factor ◽  
Plant Parts ◽  
Average Size ◽  
Water Holding ◽  
Insight Into

Historically, Bryophytes were accounted to be a monophyletic group and were placed in an inclusive Bryophyta. Some species are aquatic though some can adapt and live in arid regions. Bryophytes size ranges from microscopic to 12 inches in length, the average size is between 0.5 – 2 inches long and colors vary from green to black and sometimes colorless. Bryophytes plays a vital role in the biosphere even their size is insignificant. As a biotic factor in the environment, they provide food for numerous herbivorous birds and animals. They prevent soil erosion by carpeting the soil. Bryophytes cause the outer portion of rock to slowly crumble as they grow with lichens on rock surfaces. And because of it they contribute and help to soil formation. When mixed with the soil, bryophytes increase the water-holding capacity of the soil and the amount of organic matter in the soil. Some bryophytes like sphagnum or peat moss has some economicimportance. It is used as packing material for breakable or fragile objects such as figurines and dinnerware’s. It is also used as packing materials for transporting plants and plant parts, since sphagnum holds water and hence prevent plants from drying during transport. As a whole, bryophytes are of little economic importance to man.

scholarly journals Extraction of Capsinoid and its Analogs From Pepper Waste of Different Genotypes

2019 ◽  
Vol 14 (7) ◽  
pp. 1934578X1986567
Author(s):  
Sibel Bayil Oğuzkan
Keyword(s):  
Liquid Chromatography ◽  
High Performance ◽  
Raw Materials ◽  
Value Added ◽  
Sweet Pepper ◽  
Bioactive Materials ◽  
Waste Products ◽  
Cultivated Plant ◽  
Solanaceae Family ◽  
Pepper Sample

Pepper, a member of the Capsicum genus of the Solanaceae family, is an annual, cultivated plant that grows in temperate climates. The main analogs of capsinoids, which are the secondary metabolites of peppers, are capsaicin and dihydrocapsaicin. During process, calyxes and peduncles are considered to be waste. Levels of capsinoids in these tissues in not well known. An optimized method was used to extract bioactive materials from the waste products from C. annum L. genotypes. Calyxes and peduncles were collected and dried in the shade. Extractions were in MeOH solutions and the extracts were analyzed using high-performance liquid chromatography (HPLC) to quantify the total amount of capsinoid, capsaicin, and dihydrocapsaicin contents. Capsinoid, and its analogs, were identified in all genotypes at varying concentrations, and their capsaicin and dihydrocapsaicin contents evidenced with liquid chromatography-mass spectrometry (LC-MS). In conclusion, the highest amount of capsinoids was found in chili Samandağ peppers, whereas the lowest amount of capsinoids was found in the red sweet pepper sample. All pepper genotypes, the capsaicin amount was higher comparison to dihydrocapsaicin. Capsanoids and anologues obtained from waste pepper can be used as raw materials in production of value added products.

Effect of cooking methods on anti-nutrient content of Loni (Portulaca quadrifida L.) and their products development

2017 ◽  
Author(s):  
Anisha Verma ◽  
Neeru Bala ◽  
Nikeshwori Khangembam
Keyword(s):  
Nutritive Value ◽  
Value Added ◽  
Nutrient Content ◽  
Leafy Vegetable ◽  
Cooking Methods ◽  
Nutritional Factors ◽  
Sensory Acceptability ◽  
Hedonic Scale ◽  
Calcium Iron ◽  
Value Added Products

The present study is focused to analyze the nutrients and anti-nutrient content of fresh Loni, to analyze the effect of cooking methods on the anti-nutritional factors of Loni, to prepare the value added products using fresh Loni and evaluate their sensory acceptability, to determine the nutritive value of the prepared products. Nutrient composition and anti-nutritional factors of fresh and cooked loni were determined. Two food products were made by incorporation of fresh loni at 40 percent, 60 per cent and 80 per cent in ‘Crispy leafy vegetable cutlets’ and 15 per cent, 30 per cent and 45 per cent in ‘Paratha’ refers as T1, T2, T3 respectively and the control T0 was made without incorporation of loni. The products were organoleptically evaluated for sensory acceptability using nine point hedonic scale. The nutrient content of fresh Loni were moisture 90.68 %, ash 4.4 g, protein 1.4 g, fat 0.4 g, crude fiber 1.6 g, carbohydrate 2.25 g, energy 24 kcal, calcium 273 mg, iron 14.34 mg, total carotene 3124 µg per 100 g. The anti-nutritional content of loni were significantly decreased after shallow and deep frying. Organoleptically it was found that 60 per cent incorporation of fresh loni in ‘Crispy leafy vegetable cutlets’ and 30 per cent incorporation of fresh loni in Paratha was found most acceptable. As well as the incorporation level increased the amount of fibre, calcium, iron and total carotene in the prepared products. On the basis of finding it is concluded that the fresh Loni can be used in the preparation of various products to increase the level of micro-nutrients.

Effect of density of Tephrosia candida stands on soil characteristics

2016 ◽  
Author(s):  
Zhiyang Lie ◽  
Zhuomin Wang ◽  
Li Xue
Keyword(s):  
Organic Matter ◽  
Soil Organic Matter ◽  
Ph Value ◽  
Soil Nutrient ◽  
Stand Density ◽  
Nutrient Content ◽  
Total N ◽  
One Year ◽  
Tephrosia Candida ◽  
Total P

With one-year-old Tephrosia candida trees as experimental material, influence of stand density on soil nutrient content and enzyme activity was studied. The results showed that density had little influenced on pH value in 2, 4 and 8 trees m2 stands. The contents of soil organic matter, effective nitrogen and effective phosphorus significantly increased in 2 trees m2 stands. The contents of soil organic matter and effective nitrogen significantly increased, whereas total N, total P, total K, effective N, effective P and effective K significantly decreased in 4 trees/m2 stand. Soil organic matter and nutrients except for total P significantly decreased in 8 trees m2 stand. Among the three density stands, the activities of urease, catalase and phosphatase were the lowest in 8 trees m2 stand.

scholarly journals PENGARUH LAMA MARINASI DENGAN AIR KELAPA TERFERMENTASI PADA SUHU REFRIGERATOR TERHADAP KUALITAS FISIK DAGING BROILER BAGIAN PAHA

2021 ◽  
Vol 5 (2) ◽  
pp. 119-126
Author(s):  
I Gede Pande Wisnu Gunanda ◽  
Dian Septinova ◽  
RR Riyanti ◽  
Veronica Wanniatie
Keyword(s):  
Ph Value ◽  
Animal Husbandry ◽  
Water Holding Capacity ◽  
Coconut Water ◽  
Broiler Meat ◽  
Significance Level ◽  
Randomized Design ◽  
Significant Difference ◽  
Refrigerator Temperature ◽  
Water Holding

This study aimed to determine the effect of soaking time by using fermented coconut water on physical properties (pH, water holding capacity (WHC) and cooking losses) of thigh broiler meat, and to know the best marinating time for preserving thigh broiler meat. This research was conducted in May 4th--13th, 2020, at Production of Livestock Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The research material used were 18 pieces of broiler thigh meat. This study used a completely randomized design (CRD), with 3 treatments and 6 replications. The applied treatments were broiler thigh meat which was stored in the refrigerator temperature for 7 days (P0), broiler thigh meat marinated with fermented coconut water for 40 minutes, kept in refrigerator temperature for 7 days (P1), and the broiler thigh meat marinated with fermented coconut water for 80 minutes, kept in a refrigerator temperature for 7 days (P2). The variables observed were pH value, water holding capacity (WHC), and cooking losses. The data obtained were then analyzed by Analysis of Variance (ANOVA) at 5% significance level. Results that had a significant effect were further tested using the Least Significant Difference (LSD). The results showed that marinating time had a significant effect (P<0,05) on pH and water holding capacity of broiler meat, but no significant effect (P>0,05) on cooking losses of broiler meat. Keywords: Broiler meat, Fermented coconut water, Marination, Physical quality, Storage time

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