Study of C/N ratio of organic materials and its application in the production of natural fertilizer (bokashi)

Bokashi is an organic fertilizer made from organic materials through fermentation process. A high quality bokashi should have C/N ratio between 10-20, which normally produced from a mix raw organic material with has C/N ratio of 30. However, many studies have shown a composition of raw organic material without a calculation of C/N ratio. Therefore, the objectives of this study were to gather the initial C/N ratio of various raw material from previous published studies, calculate the C/N ratio, and examine the descriptive characteristic (colour, aroma, and texture) of bokashi made from three selected C/N ratios of raw material (30, 70, and 110) and various length of fermentation (10, 17, and 24 days). This research combined literature reviews and laboratory experimental. For laboratory experimental, Complete Randomise Design (CRD) was applied. The result showed that all bokashi produced from raw material mixture with the C/N ratio up to 110 was still acceptable to be directly applied as a fertilizer. Bokashi produced with longer fermentation time had better texture but lower aroma and colour quality.

Multispectral analysis of the Martian dayglow from UVIS-NOMAD on board TGO

<p>The NOMAD instrument currently in orbit around Mars on board ESA's ExoMars Trace Gas Orbiter (TGO) includes UVIS, a UV-visible spectrograph covering the spectral range 200-700 nm. This instrument has two channels, one for solar occultation and a nadir channel essentially designed to analyse solar backscattered radiation. Since April 2019, the TGO spacecraft is occasionally tilted so that the nadir channel is pointed toward the Martian limb to observe the planetary airglow. A first success was the discovery of the forbidden oxygen green line at 557.7 nm that is ubiquitous in all UVIS limb dayside observations. This emission gives its characteristic colour to the terrestrial polar aurora but had was never been observed before in the airglow of other planetary atmospheres. This emission is excited by the interaction between solar radiation and CO<sub>2</sub> and shows a mean intensity peak near 80 km. More recently, the much weaker OI 630-nm emission has been detected following co-addition of several hundreds of UVIS spectra. It is much weaker than the green line, as a consequence of collisional deactivation of the long-lived O(<sup>1</sup>D) excited state. Both oxygen dayglow emissions have been successfully modelled. Molecular transitions are also identified in the UVIS ultraviolet spectrum, including the CO Cameron bands, the CO<sub>2</sub><sup>+</sup> ultraviolet doublet at 298-299 nm and the Fox-Duffendack-Baker (FDB) bands. They originate from the lower thermosphere near 120 km.</p><p>The seasonal-latitudinal evolution of the 557.7-nm emission will be described and compared with model simulations for the conditions of the observations. Simultaneous observations of dayglow emissions originating from different altitude will be available over a full Martian year. Coupled with model simulations, they provide constraints on the changing structure and composition of the Martian lower thermosphere, a region difficult to probe otherwise.</p><p> </p>

Green Extraction, Characterization, Applications and Antimicrobial Analysis of Natural Dye from Phyllanthus emblica

Global consciousness towards the organic value of eco-friendly products has attracted the interest of people towards the use of naturally dyed textiles and organic mordants. The present study has been focused not only on exploring the bio-colourant activity of Phyllanthus emblica (Amala) but also on the application of natural mordant for textile dyeing and analysis of its medicinal properties. It has been discovered from the investigation that biomordants like extract of Aloe vera’s as well as extract of mango’s bark extract were able to evince their characteristic colour ameliorate behaviour close to synthetic ones. Besides, the disparity in absorbance band in ultraviolet spectroscopy, distinction in functional groups and differences in surface morphology of two extracted dyes were observed that provided information on colour variation in the cotton fabrics. An eagle gray shade and brown-hued on the cotton fabric were noticed from water and ethanol extracted dyes, respectively. Further, it is confirmed that the natural dyes contain bioactive phytochemicals like tannins, phenols and flavonoids that provide a significant antibacterial activity which will help it to be beneficially utilized in protective medical clothing.

Development of Thabdi milk sweets of Gujarat State, India utilizing Ghee residue as an ingredient

Thabdi an ethnic khoa based milk sweet of Gujarat State, which is famous for its characteristic colour texture and flavour, was prepared using ghee residue as an ingredient in order to provide a way to effectively utilize the by-product. Ghee residue was added in milk at different rates viz. T1 (control), T2 (2%), T3 (4%), T4 (6%), T5 (8%) and T6 (10 %). Addition of ghee residue in milk for making Thabdi was found to significantly (P?0.05) increase the fat, protein and ash content, Free fatty acids (FFA), Thiobarbituric acid (TBA) value and acidity significantly (P?0.05) decreased the hardness of the products. Addition of ghee residue resulted in elimination of the 40 min holding period generally used for making Thabdi. Sample T4 (containing 6 % ghee residue) yielded the most acceptable product in terms of sensory attributes of product. It had a glossy brown colour, soft body, uniform grainy texture and pleasing rich nutty caramel flavour. During storage of sample T4 at cabinet temperature (20±1oC) and room temperature (37 C), the acidity, FFA, HMF (Hydroxymethyl Furfural), TBA and hardness increased significantly (P? 0.05) and sensory scores, moisture, water activity and pH decreased significantly(P? 0.05). It can be concluded that the most acceptable quality Thabdi could be prepared by addition of ghee residue at the rate of 6 % w/w of milk with improved shelf-life of 28 days at 20±1oC and 14 days at 37±1oC as compared to 21 and 12 days for control respectively. Thus, Thabdi sweet prepared with the use of ghee residue as an ingredient will provide a way to effectively utilize the by-product.

Incorporation of polyphenolic peanut skin extracts and oregano essential oil into frankfurter-type sausage: effects on properties and shelf life

The objective of this work was to study the effect of the addition of polyphenolic peanut skin extracts (PSE) and oregano essential oil (OEO) on the microbiological, chemical, and sensory properties of frankfurter-type sausages during storage. Seven treatments were prepared: control sample (C: without additives); sausage with commercial additives (F); with OEO (O); with Runner PSE (R); with Virginia PSE (V); with OEO and Runner PSE (OR), and with OEO and Virginia PSE (OV). Consumer tests and general composition analysis were performed on the fresh products (sausages without storage). Sausages were stored at 4 °C during 37 days and samples were extracted at days 0, 12, 23, and 37 for microbiological, chemical (peroxide value and conjugated dienes), and sensory descriptive analysis. All sausages had low fat content (3.36 g/100g) and good colour, flavour and texture acceptance scores by consumers (between 57 on a 9-point hedonic scale). The absence of commercial additives (nitrite, nitrate, and other compounds) affected the sausage characteristic colour, reducing the consumer’s acceptance. The treatments with natural additives had less microbiological and chemical deterioration compared to control sample. The results suggest peanut skin extracts and oregano essential oil can replace commercial additives as preservatives in sausages.

Effects of Housing Condition, Feeding Style and Age on Meat Colour, and Some Carcass Characteristics in Eastern Anatolian Red Bulls

This study was conducted to evaluate the muscles of the brisket region of the Eastern Anatolian Red (EAR) bulls in different ages subjected to different housing conditions and feeding style, and to determine the relationships among carcass traits, meat colour parameters and carcass measurements. Totally 25 bulls between 15 and 24 m of age were allocated to five groups (G1,G2,G3,G4,G5) according to feeding type, housing condition and age. The bulls were weighed fourteen days apart, feed consumption measurements were taken every morning, and slaughtered after 130 days of fattening. The differences were significant among G1-G3 for pelvic fat, total groups for conformation, among G1,G2-G3,G4,G5 for marbling, among G1,G2,G3-G4,G5 for LD area, among G1-G3,G5 for degree of fatten, among G1,G5-G2 for fat thickness over (LD) Longissimus Dorsi. The differences were significant in terms of meat colour parameters such as lightness (L*) in G1,G2,G3-G4,G5 and hue value (H*) in G1-G2,G3,G4,G5. Also, the differences among the groups are significant in terms of carcass length and width of the round. The correlation coefficients of carcass characteristic, colour score and conformation are negative with lightness (L*) and yellowness (b*). Degree fatten had a positive correlation with marbling score. Conformation were positively correlated with carcass length. Carcass ribeye area and L* showed a more desirable result in the G4 and G5 groups compared to other groups. Assessing the accumulated data of carcass traits with carcass components including carcass measurement during the slaughter or later phases of slaughter, it may be possible to use as a marker for the determining beef quality in EAR bulls.

DAYA TERIMA, KADAR PROTEIN DAN ZAT BESI COOKIES SUBTITUSI TEPUNG DAUN KELOR DAN TEPUNG KECAMBAH KEDELAI

Moringa leaves and soybean sprouts is local plant in Indonesia. Moringa leaves and soybeans sprouts have high enough of nutrient content but still less to utilization. Moringa leaves are rich in iron and soybeans sprouts as an alternative food material who source of vegetable protein can be substituted to cookies for supplementary food recovery in the rehabilitation phase. The purpose of this study was to analyze the effect of ubstitution of Moringa leaf powder and flour soybean sprouts against acceptance, the levels of protein, and iron cookies. Type of research was true experimental design with completely randomized design at 2 times replicating. Untrained panelists were used 30 mother ofchildren aged 1-3 years. Product acceptance was tested using statistical analysis Kruskal Wallis (α≤0,05). The result of product acceptance test was the most preferred panelist is cookies F1 (150g wheat flour, flour 10g Moringa leaves and soybean sprouts flour 40g) have modus 3 (like) and protein content 9g and iron content 3,21mg per serving size (100g cookies). Statistical analysis showed significant difference to the characteristic colour (p=0,000), odour (p=0,000), texture (p=0,000) and flavor (p=0,000).

Not all spotted cats are leopards: evidence for a Hemilienardia ocellata species complex (Gastropoda: Conoidea: Raphitomidae)

The small conoidean Hemilienardia ocellata is one of the easily recognizable Indo-Pacific “turrids”, primarily because of its remarkable eyespot colour pattern. Morphological and molecular phylogenetic analyses revealed four species that share this “characteristic” colour pattern but demonstrate consistent differences in size and shell proportions. Three new species – Hemilienardia acinonyx sp. nov. from the Philippines, H. lynx sp. nov. from Papua New Guinea and H. pardus sp. nov. from the Society and Loyalty Islands – are described based on the results of phylogenetic analyses. Although the H. ocellata species complex clade falls in a monophyletic Hemilienardia, H. ocellata and H. acinonyx sp. nov. possess a radula with semi-enrolled or notably flattened triangular marginal teeth, a condition that diverges substantially from the standard radular morphology of Hemilienardia and other raphitomids.

Quality of beef burger with addition of wet okara along the storage

ABSTRACT Combining the consuming of agricultural residues with satisfying consumers is a challenge that may result in financial income for the frozen meat industries, besides generating products with different nutritional value and satisfactory technological quality. Thus, we aimed at elaborating and assessing the physical, chemical and microbiological characteristics of frozen raw and fried beef hamburgers with addition of okara in its wet form throughout their storage over a period of 120 days. The inclusion of okara was proportional to the reduction in the content of protein, and to the increase of the lipid and moisture amount in the fried and raw formulations. Okara increased the luminosity and dimmed along the storage period. In the raw formulations at zero time lower values for b*, a* were observed when compared to the zero time of the fried hamburgers. This leaded to a light brown color and highlighting the clearing of the color due to the inclusion of okara. The fried hamburgers also featured this clearing, but they were darker brown. Chromaticity was greater with the inclusion of okara and with the passage of time. It can be concluded after 120 days storage the levels of protein, lipid and moisture of the formulations were according to the recommended by the Technical Regulation for Identity and Quality of Hamburgers and comply with the requirements of the Brazilian Law for microbiological standards. The brown colour changed with the inclusion of okara but without alterations in the characteristic colour for beef burguers.

Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations

Summary The proximate composition and acceptability of bouillon cubes prepared from souari nut pulp flour were evaluated. The whole fruit pulp and formulated bouillon cubes were subjected to an analysis of the total phenolic compounds, protein, lipid, moisture, ash, fibre, total carbohydrate and total energy values. The selected formulations of souari nut bouillon cubes were subjected to a sensory analysis as seasoning for rice preparations, and the physicochemical analysis of the most widely preferred formulation was carried out. The whole souari nut pulp was found to contain 44.4% moisture, 37.7% lipids, 2.1% protein and 10.9% total carbohydrates, as well as 324 mg of total phenolic compounds per 100 g of pulp. The souari flour contained 9.8% moisture. In the sensory tests, the preferred formulation was that containing the highest souari nut flour concentration. This formulation contained 8.4% moisture, 52.3% lipids, 3.1% protein, 19.4% total carbohydrate, 321 mg of phenolic compounds per 100 g and a total energy value of 560.7 kcal per 100 g. The souari nut bouillon cubes presented the characteristic colour, taste and aroma of the fruit and an appearance similar to that of commercial bouillon cubes.