Identification of Proximate Composition of Fermented Chicken Eggs by Using Lactobacillus plantarum with Different Incubation Times

Eggs that have a balanced amino acid content can fullfill protein that needs in humans, However, eggs have a low shelf life so they were easily damaged. Fermentation technology on foodstuffs by using microbes has been widely carried out, among others using Lactobacillus bacteria. The type of Lactobacillus bacteria commonly used in egg fermentation is Lactobacillus plantarum. This study was conducted experimentally by using a completely randomized design (CRD) with 3 treatments and 3 replications each. The treatment was carried out by fermentation with an incubation temperature of 37 oC with different incubation times of 0, 48, and 96 hours with research parameters water content, crude fat, crude fiber, BETN and ash content. The results showed that different incubation time treatments on fermented chicken eggs had a significant effect (P<0.05) on water content, crude fat, crude fiber, BETN and ash content. The nutritional composition of fermented eggs by using L. plantarum could be seen from the decrease in water content, crude fiber and BETN and an increase in crude fat and ash content with increasing incubation time. The value of water content, crude fat, crude fiber, BETN and optimum ash content at an incubation temperature of 37 oC for 96 hours of incubation time.

Production and Characterization of Coffee Husk Fuel Briquettes as an Alternative Energy Source

Biomass energy accounts for more than 92 percent of overall energy consumption in Ethiopia. As a result, Ethiopia is one of the world’s most biomass-dependent countries. The high reliance on wood fuels and agricultural residues for fuel harms society’s social, economic, and environmental well-being. This study aims to create and test the quality of fuel briquettes made from the coffee husk. Also built and produced are a carboniser/charcoal kiln, a manually operated molder system, and a briquette stove for burning the manufactured briquette. The carboniser converts 15 kg of raw coffee husk into 6 kg of carbonised char in 25 minutes, and the manually operated briquette molder can press 30 kg per hour. The efficiency of converting raw coffee husk into carbonised char content was 40.12%. In the geological survey of Ethiopia, the geochemical laboratory directorate received triplicate samples of the fuel briquette charcoal for analysis. Moisture content, fixed carbon content, ash content, sulfur content, and calorific value were determined using a bomb calorimeter and a ceramic lining furnace. Physical properties of fuel briquettes ranged from 10.03% moisture content, 970 kg/m3 density, 81% fixed carbon, 5.15% ash content, 0% sulfur, and 30.54 Kcal/kg higher heating value, according to laboratory results. The results of the study revealed that the coffee husk fuel briquettes produced have more positive characteristics. Fuel briquettes were cost-effective and environmentally friendly and reduced deforestation compared to firewood. This study clearly shows that briquettes made from coffee husk could be used as an alternative energy source when this kind of waste is well managed.

Pathway of sodium alginate synthesis from marine brown algae, Sargassum wightii from Sri Lanka

Alginates are natural polysaccharides that are extracted from brown seaweed varieties and it is widely used for their rheological properties. The main step in the extraction protocol of sodium alginate is alkaline extraction. Sodium alginate was produced by dipping the seaweed in 1% formaldehyde and 2.5% of sodium carbonate solution and properties were studied following the standard methods. The amount of sodium alginate yield was 31.7% in Sargassum wightii. The moisture content and the ash content were recorded at 16.82% and 5.20%, respectively. The viscosity and the gel strength were noted as 40 vcP, 4.54 × 10–2 kN with 0.1 M CaCl2 and 6.86 × 10–2 kN with 0.2 M CaCl2 respectively. This study of the extraction method and its properties reveal that Sargassum wightii brown seaweed species have a high affinity to extract the alginate.

Standardization and application of external (in air) Particle Induced Gamma Emission (PIGE) method for rapid and non-destructive quantification of light elements at major to trace concentrations in coal, bottom ash and coke samples

Coal is an important energy source and its quality evaluation in terms of ash content and other element like B and F is a necessity. An external (in air) Particle...

Chemical and sensory properties of analogue rice based on kimpul flour (Xanthosoma sagitifolium)

Analog rice is artificial rice shaped like rice grains made from non-rice carbohydrate-rich flour with water, which can overcome food security in Indonesia. Taro kimpul is a local food rich in carbohydrates that cannot be widely used. Therefore, kimpul thread has the potential to be used as raw material in the manufacture of analog rice. This study aimed to determine the chemical characteristics of kimpul taro analog rice with dyes and binders. In addition, it is expected to increase consumer acceptance based on sensory testing. This research method uses an experimental laboratory method by making analog rice with 4 formulations. The analysis was water content, ash content, protein content, fat content, carbohydrate content, and sensory (hedonic) analysis, including colour, taste, texture, and overall aroma. The results showed that analog rice A was the best formula selected using the Bayes method based on the results of chemical and hedonic tests. Chemical and sensory characteristics of analog rice A with the use of 4% CMC and 32% beet are as follows moisture 2.88%; ash 2.3%; fat 1.1%; 5.7% protein; carbohydrate 87.94% and a preference value with an average range of neutral-good.

Exploration of Aceh traditional food: Chemical quality characterization of asam sunti in Banda Aceh

As a result of its diverse culture and nature, Indonesia is rich in traditional cuisine. In Aceh province, located in the western part of Indonesia, there is a special condiment known as asam sunti, made of fermented bilimbi (Averrhoa bilimbi L.). Asam sunti is used as a spice to give a sour taste and specific aroma in Acehnese cuisine. Although asam sunti is widely used by the people in Aceh, but until now there is no standard quality that shows the quality of asam sunti. The quality of a sam sunti products that existing on the market is very diverse, especially in colour and texture. This study aims to analyse the chemical quality of asam sunti obtained from several markets in the city of Banda Aceh. Samples were obtained from 5 markets, namely Gampong Baroe, Peunayong, Seutui, Ulee Kareng and Gampong Peuniti Market. Chemical parameters analysed were moisture content, ash content, salt content and titrated acid content. The result shows that asam sunti in Banda Aceh city market has diverse chemical characteristic with moisture content range 21.38%-33.8% with average 29.48%, ash content 0.13%-0.45% with average 0.27%, salt content 6.11%-18.34% with average 8.15% and titrated acid content 7.5%-14.5% with average 11%. This chemical data needs to be correlated in further research with the level of consumer preference through descriptive and hedonic sensory tests so that later a complete asam sunti quality character can be obtained and can be made into a standard that is practically and scientifically acceptable.

The use of olive waste for development sustainable rigid pavement concrete material

Recycle and reuse of agriculture and industrial wastes becomes a big chalenge in different parts of the world. The success in the waste recycle could lead to conserve the environment, reduce the use of cement, and improve health environment. This paper presents the potential use of fly ash from olive oil waste in Jordan to improve concrete material which could be used as a sustainable material for rigid pavement and building construction material. Olive oil ash was collected from olive oil mill and replace cement in producing concrete material. The range of cement replacement was 0% to 12.5% with increment 2.5%. The results indicate that olive oil reduces the workability of concrete material. The reduction of the slump of concrete increases with increasing olive ash content. Strength and durability of concrete improved and increased with increasing olive ash content in concrete up to 7.5 percent then the strength reduced. The results in this study show that the use of 7.5% was the optimum replacement of cement. This percent could produce concrete with higher strength and higher durability in comparison with the control concrete mix. Olive waste ash enhances both strength and durability because it reduces the effective water-cement ratio in concrete mix and filling the pore and void structure in concrete material. The benefits of this study could reduce the cost of concrete and recycle waste material and enhance concrete properties.

COMPARISON OF GRAIN FEED QUALITY OF DIFFERENT BROAD BEAN GENOTYPES

The objective of the present study was to determine grain feed quality of different broad bean cultivars and lines. For this purpose, Eleven different cultivars and five lines (Emiralem, Histal, Sorgun, Kitik 2003, Sakiz, Eresen 87, Sevil, Reina Mora, Filiz 99, Salkim, Luz De, Otonoto, Seher, EU 4446, Canakkale, Antalya, EU319) were used as the plant material. Experiments were conducted in randomized blocks design with three replications. Effects of genotypes on grain feed quality were found to be highly significant (P≤0.01) Current findings revealed that crude oil content between 0.62 - 1.58%, crude ash content between 1.89 - 3.30%, crude protein content varied between 22.30 - 32.14%, acid detergent fiber (ADF) content between 7.45 - 14.94% and neutral detergent fiber (NDF) content between 16.08 - 28.05%. Seher, EU 4446, Canakkale, Antalya, Filiz 99 and Histal were found to be prominent for hight crude protein and crude oil, thus these genotypes were recommended for animal feeding.