Draft Genome Sequence of CH_213, a Highly Cytotoxic Bacillus cytotoxicus Strain Isolated from Mashed Potatoes

ABSTRACT Bacillus cytotoxicus CH_213 was isolated from a dehydrated mashed potato product purchased at a Swiss supermarket in 2017. The strain is closely related to strain NVH 391-98, which was linked to a foodborne outbreak of diarrheal syndrome in France in 1998.

Gunung Kawi: Olahan Ketela Ungu Memberdayakan Masyarakat

Purple sweet potato Gunung Kawi is only sold raw, the price is very cheap. This causes the farmers to suffer losses. On the other hand, quite a lot of Wonosari Gunung Kawi residents become female migrant worker, because there are not enough producers in the village to meet the residents' needs. Based on that, the processing of purple sweet potato Gunung Kawi is needed to be developed into an effort that can absorb labor. The purpose of this service is to produce a purple sweet potato product business for residents of Wonosari Gunung Kawi. The service method used is through three stages, fisrt preparation for coordination and outreach activities to partners. The second stage the implementation phase of the training carried out training on the processing of purple sweet potato Gunung Kawi into several products such as sticks, bakpia and brownies from purple sweet potato of Gunung Kawi. The third stage is the evaluation and assistance. The instruments used in this service were interview sheets and activity observations. The results of the service show that the community has been able to produce and package products that are ready for sale and according to health standards. Selama ini telo ungu gunung kawi hanya dijual secara mentah sehingga harga jual telo ungu sangat murah. Hal ini menyebabkan petani kebun telo mengalami kerugian khususnya pada musim tertentu. Dilain sisi, warga wonosari gunung kawi cukup banyak yang menjadi TKW karena penghasil di desa yang belum cukup untuk memenuhi kebutuhan warga. Berdasarkan hal tersebut diperlukan pengolahan SDA telo ungu yang dikembangkan menjadi suatu usaha yang dapat menyerap tenaga kerja. Tujuan pengabdian ini adalah menghasilkan usaha pengolahan telo ungu bagi warga Wonosari Gunung Kawi. Metode pengabdian yang digunakan adalah melalui tiga tahapan yakni persiapan dilakukan kegiatan koordinasi dan sosialisasi terhadap mitra, tahap kedua yakni tahap pelaksanaan pelatihan dilakukan pelatihan pengolaha telo ungu gunung kawi menjadi beberapa produk yakni stik, bakpia dan brownies telo ungu gunung kawi. Tahap ketiga adalah evaluasi daan pendampingan. Instrumen yang digunakan pada kegiatan pengabdian ini adalah lembar wawancara dan observasi kegiatan. Hasil pengabdian menunjukkan bahwa masyarakat telah mampu memproduksi dan mengemas stik, brownies dan bakpia menjadi produk yang siap untuk dijual dan sesuai standar kesehatan.

‘Potayto, potahto’: Rustic Twist’s potato product infringes Simplot’s Community design

President of the District Court of The Hague of 12 September 2017 (ECLI:NL:RBDHA:2017:10353) and Court of Appeal of The Hague of 21 May 2019 (ECLI:NL:GHDHA:2019:1323) - J.R. Simplot Company v McCain Foods Holland B.V. and McCain Foods Europe B.V. The Court of Appeal of The Hague upheld the decision at first instance in preliminary injunction proceedings, confirming that McCain’s ‘Rustic Twist’ French fry potato product infringed Simplot’s Community design and tackling interesting questions regarding the validity assessment of Registered Community Designs.

Potato product form impacts in vitro starch digestibility and glucose transport but only modestly impacts 24 h blood glucose response in humans

Potatoes are rich in phenolic compounds which have been reported to impact starch digestion and intestinal glucose transport in model systems through phenolic–starch interactions.

THE POTENTIAL FOR DEVELOPING THE POTATO-PRODUCT SUBCOMPLEX IN THE REPUBLIC OF MORDOVIA IN CONDITIONS OF IMPORT SUBSTITUTION

Structural agrarian policy requires to solve the key problem of the RF agroindustrial complex - the problem of providing population with domestic agricultural products of high quality and at a reasonable price.The unstable market relations, disunity and inconsistency of the actions of all branches and spheres of the agroindustrial complex have led to a critical situation of the potato-product subcomplex in the Republic of Mordovia. Problems associated with the infrastructure support of the industry require deep qualitative restructuring, implementation of a number of organizational, economic and technical-technological transformations. For this purpose, in the republic there should be created a new innovative market model for developing the potato-product subcomplex based on the cutting-edge advances of the modern science and practice in Russia and abroad. The main reasons for the low efficiency of potato growing are: a low technological level of potato cultivation; using out-of-date low-productivity machinery; lack of inexpensive machinery and equipment in the domestic market; insufficient production rates of high-quality seeds (especially varieties of high quality, intended for consumption in fresh and for industrial processing for potato products). The potato-derived subcomplex is designed to ensure economic and social stability of the rural areas of the Republic of Mordovia, where potato growing engages a large part of the population. Given the importance of this issue for the social and economic development of the region, it is necessary to develop the directions for sustainable development of the potato-producing subcomplex which will help stimulate the potato cultivation and potato processing products. This is highly relevant in the context of the import substitution policy, as well as for raising competitiveness of the products manufactured by the farmers of the Republic in the domestic and foreign markets.

PENGARUH KONSENTARASI CARBOXYMETHYL CELULOSE TERHADAP KUALITAS ES KRIM UBI JALAR (Ipomea batatas L.)

Modern food processing technology has resulted in the creations of a new processed purple sweet potato product, one of which is the purple sweet potato ice cream. Ice cream is a frozen food product that are usually consumed as a desert, with main ingredients such as fat, nonfat dry material or nonfat solids, sweeteners, stabilizers, and emulsifiers (CMC). This research was aimed to determine the optimal CMC emulsifier concentration in making sweet potato ice cream. The experimental design used was Completely Randomized Design with four treatments, namely A1 level (control), A2 (0.1% CMC), A3 (0.3% CMC), and A4 (0.5% CMC). The results of this study indicate CMC concentration of 0.5% resulting in ice cream with a good quality, total sugar of 28.1%, fat of 5.67%, protein of 5.51%, total solids of 37.51% and water content of 62.47%. Organoleptic test results showed that with the CMC concentrations of 0.5%, the panelists gave texture attribute values of 3.5 and the degree of preference of 3:28. The purple sweet potato ice cream with CMC concentration of 0.5 percent had a good quality because it fitted with ice cream quality terms according to the SII. Keywords: carboxymethyl cellulose, ice cream, purple sweet potato ABSTRAK Teknologi pengolahan pangan modern telah menghasilkan kreasi baru olahan ubi jalar ungu, salah satunya adalah es krim ubi jalar ungu. Es krim adalah produk pangan beku yang biasa dikonsumsi sebagai makanan selingan dengan bahan-bahan utama dalam pembuatannya seperti lemak, bahan kering tanpa lemak atau padatan bukan lemak, bahan pemanis, bahan penstabil, dan bahan pengemulsi. Penelitan ini bertujuan untuk mengetahui pengaruh konsentrasi bahan penstabil (CMC) terhadap es krim ubi jalar ungu. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan empat taraf perlakuan yaitu A1 (kontrol), A2 (CMC 0,1%), A3 (CMC 0,3%), dan A4 (CMC 0,5%). Hasil Penelitian ini menunjukan konsentrasi CMC 0,5% menghasilkan es krim dengan kualitas baik, total gula 28,1%, lemak 5,67%, protein 5,51%, total padatan 37,51% dan kadar air 62,47%, Hasil uji organoleptik menunjukan konsentrasi CMC 0,5% lebih disukai panelis dengan nilai atribut untuk tekstur 3,5, dan tingkat kesukaan 3,28, Es krim ubi jalar ungu dengan konsentrasi CMC 0,5% memiliki kualitas baik karena sesuai dengan syarat mutu es krim menurut SII. Kata kunci: carboximethyl cellulose, es krim, ubi jalar ungu