Pengaruh pelatihan pengolahan hasil ubi kayu dan ubi jalar di Balai Besar Pelatihan Pertanian Ketindan terhadap peningkatan kinerja penyuluh pertanian

This study aims to determine the effect of training on processing cassava and sweet potato products held at the Indonesia Centre for Agricultural Training (ICAT) of Ketindan and determine the correlation between the participants' areas of origin on improving the performance of agricultural instructors. This research method uses data sources that come from the field obtained by interviewing alumni, fostered farmers, colleagues, and alumni superiors with a survey using a questionnaire. The results of the data were analyzed descriptively and correlated using SPSS Software Version 18 for Windows. The general research results show that the training that has been carried out in 2014, 2015, and 2017 has an effect on increasing the performance of agricultural instructors by 63.20%. This is measured by 3 (three) indicators, namely 1) preparation of agricultural extension by 3.40 or 68.00%; 2) implementation of agricultural extension 2.77 or 55.40%; and 3) evaluation and reporting of 3.29 or 65.80%. The results of the correlation between the participants' regions of origin and the performance of the extension workers showed that the highest performance achievement was 77 and the lowest was 26. Thus, the extension workers could show good performance in disseminating the application of technological innovations for processing cassava and sweet potato products to farmers or their fostered business actors which affected increasing cassava and sweet potato production and productivity.

Integrated Efforts for the Valorization of Sweet Potato By-Products within a Circular Economy Concept: Biocomposites for Packaging Applications Close the Loop

With the aim to fully exploit the by-products obtained after the industrial extraction of starch from sweet potatoes, a cascading approach was developed to extract high-value molecules, such as proteins and pectins, and to valorize the solid fraction, rich in starch and fibrous components. This fraction was used to prepare new biocomposites designed for food packaging applications. The sweet potato residue was added to poly(3-hydroxybutyrate-co-3-hydroxyvalerate) in various amounts up to 40 wt % by melt mixing, without any previous treatment. The composites are semicrystalline materials, characterized by thermal stability up to 260 °C. For the composites containing up to 10 wt % of residue, the tensile strength remains over 30 MPa and the strain stays over 3.2%. A homogeneous dispersion of the sweet potato waste into the bio-polymeric matrix was achieved but, despite the presence of hydrogen bond interactions between the components, a poor interfacial adhesion was detected. Considering the significant percentage of sweet potato waste used, the biocomposites obtained show a low economic and environmental impact, resulting in an interesting bio-alternative to the materials commonly used in the packaging industry. Thus, according to the principles of a circular economy, the preparation of the biocomposites closes the loop of the complete valorization of sweet potato products and by-products.

Nutritional Implications of Trade-Offs Between Fresh and Processed Potato Products in the United Kingdom (UK)

The UK ranks eleven among world potato producing countries with annual per capita production of about 102 kg. Since 2007, the price of potatoes has increased by 44 per cent and UK households have shown a decreasing trend on their purchases of potatoes. At the same time, retailers and manufacturers have been introducing processed potato products, which also has affected the demand for fresh potatoes. This has shifted demand from fresh potatoes to processed potatoes suggesting that consumers substitute fresh potatoes for processed ones. However, the extent to which this affect individual weekly nutritional composition is unknown. The objective of this study is to estimate the nutritional trade-offs between fresh and processed potatoes consumed in the UK using home scanner panel dataset for Great Britain in 2018. Price and expenditure elasticities were estimated using the linearized version of the Exact Affine Stone Index (EASI) Demand System. Using estimated elasticities, we analyzed the implications of substituting fresh potatoes for processed potatoes on nutrient intake. The results, in terms of the degree of substitution between fresh potatoes and processed potato products, suggest that consumers consider new potatoes baby and baking potatoes as substitutes for mashed potatoes. Maris piper potatoes and new potatoes baby are substitutes for frozen chips and other potatoes whilst white old potatoes and other vegetables and salads are complements to frozen chips and other potatoes. Finally, price reductions in the processed potatoes will increase average weekly caloric intake as well as the intakes of saturated fat and sodium. The latter has implications for public health as they are the major causes of cardiovascular diseases and certain cancers.

Studying the effect of potato products in extending the period of potato storage

In this research, the cultivation and storage of potatoes grown in saline soils of Khorezm region at different levels with biopreparations, such as Bist (Pseudomonas putida) and Zamin-M (Bacillus subtilis, Bacillus megaterium and Pseudomonas stutzeri), were studied. In the experimental variants, there was 1.381 mg/kg of vitamin C, followed by 0.112 mg/kg of vitamin B6, 0.089 mg/kg of vitamin PP, 0.481 mg/kg of vitamin B12 and 0.092 mg/kg of vitamin B2 when Zamin-M was applied. Potatoes, which were treated with Zamin-M, contained 0.45% Fructose, 0.87% Glucose, 0.92% Sucrose, 0.04% Maltose, and it was higher than other biopreparations. During storage, the number of diseased nodules was 21.8% when treated with Earth ointment, it was 20% when treated with Bist, and it was 19.8% when treated with Zamin-M. The results showed that Zamin-M was suitable in soil and climate conditions of Khorezm region, especially for storage of potato, and it was found that Zamin-M contained microorganism, which activate the synthesis of phytohormones operating under stress. In comparison, the tested Zamin-M extended the shelf life of potatoes by 25% than the control variants.

A systematic review of sweet potato-derived nutritional products for athletes

The sweet potato (Ipomoea batatas L. Lamarck syn. Convolvulus batatas L.) is a perennial, herbaceous climber with tuberous edible roots, and is a major leguminous crop of global importance with widespread applicability and economic value of its products in the global market. The aim of the presented investigations was to review the experimental articles and patents referring to the application of sweet potato-based nutritional products for athletes published in the period 2000–2020. Altogether, 69 patents and 12 experimental articles were included in the analysis. The statistical analysis showed that similar number of inventions was patented in periods 2000–2005, 2006–2010, 2011–2015 and 2016–2020. Generally, the inventors patented food supplements in different forms (e.g. bars, beverages, powders, snacks, tablets). Other authors invented methods of extraction and application of sweet potato constituents such as carbohydrates (i.a. slowly digestible starch) and polyphenols (i.a. anthocyanins). The empirical articles evidenced wide acceptability of sweet potato products due to their beneficial effects on health and performance such as improvement of cardiopulmonatory functions, prolongation of physical performance and recovery from fatigue. Despite growing interest in the application of sweet potato constituents in nutritional products for athletes, further investigations are highly desirable.