Characteristics of yellow sweet potato flakes (Ipomoea batatas L.) with the addition of moringa leaf flour (Moringa oleifera)

Flakes made from yellow sweet potato flour are one of the products with the addition of moringa leaf flour to increase the added value of the two commodities. The purpose of this study was to characterize the chemical and organoleptic properties of yellow sweet potato flakes with the addition of moringa leaf flour and determine the best treatment. This research was designed using a Completely Randomized Design with the addition of 0%, 2%, 4%, 6%, 8% moringa leaf flour, and repeated twice. The results showed that the addition of 4% moringa leaf flour was the best treatment because it was following SNI, with chemical characteristics of 3.43% moisture content, 1.88% ash content, 7.24% fat content, 2.05% protein content, 80.54% carbohydrate content, 4.81% fiber content and organoleptic characteristics of color (3.93 like), taste (3.76 like), aroma (3.40 like), crispness (3.90 like), and overall (3.90 like).

The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes

In this study, chiffon cakes were fortified with potato flakes and raw dehydrated potato flour (RDPF) prepared by freeze-drying and hot air drying. The dough’s rheological properties demonstrate that potato flakes are unsuitable for making chiffon cakes, especially at percentages of 30 and 50%. Adding RDPFs decreased the dough height and adhesiveness but increased the hardness slightly compared with the control. Supplementing with potato flakes has the most influence on cake textural properties, especially at percentages of 30 and 50%, which correspondingly reduces the sensory evaluation score. All the RDPF cake formulations exhibited higher comprehensive nutritional value in terms of protein, fat, dietary fiber, minerals, and amino acids. The cake formulations containing RDPF obtained by hot air drying contained the lowest carbohydrate contents.

Peramalan Produksi Serundeng Kentang dengan Fuzzy Tsukamoto

Production is a very important process for a business that produces products. In a culinary business, for example, production is a determining factor so that the culinary products produced can be distributed to stores for sale. The culinary business is mostly done by small and medium businesses. One of them is UKM Yandi which a produces potato flakes as its culinary products. UKM Yandi distributes a potato flakes to 10 minimarkets in Padang every week. The problem that occurs is often the amount of production is greater than the demand of the minimarket while the remaining stock in the minimarket is still large, so there is often a buildup of products on the minimarket because it is not sold. This research provides a solution for UKM Yandi to forecast the production of potato flakes using the Fuzzy Tsukamoto approach, using input variables, the remaining stock at the minimarket in the previous week and the request submitted by the minimarket for the following week, while the output variable is the amount of production carried out by UKM Yandi. This research makes a web-based application that can be used by UKM Yandi owners to forecast the production of potato flakes, so they can be accessed from anywhere. The results of this research are able to help and facilitate UKM Yandi in forecasting the production of potato flakes because it produces a number with a certain number of packets to be produced

Prevalence and Diversity of the Thermotolerant Bacterium Bacillus cytotoxicus among Dried Food Products

ABSTRACT Bacillus cytotoxicus, a member of the Bacillus cereus group, is a thermotolerant species originally reported from a lethal foodborne infection in France in 1998. The strain NVH391-98, isolated from this outbreak, produces cytotoxin K1, a potential cytotoxic enterotoxin. However, the habitat and diversity of B. cytotoxicus isolates so far have been poorly explored. The objective of this study was to assess the prevalence of this bacterium in different food products (mainly dried) and to estimate its diversity. Among the 210 samples analyzed, all potato flakes contained the bacterium at low concentrations (≤102 CFU/g). However, prepared and kept at room temperature for 2 days, the puree contained ca. 105 CFU/g B. cytotoxicus. Besides potato flakes, some samples of millet flour, salted potato chips, and soups also contained B. cytotoxicus. From these samples, 55 thermotolerant B. cytotoxicus isolates were obtained. When classified into six distinct random amplified polymorphism DNA patterns, they showed the existence of 11 distinct plasmid profiles. Although most isolates (including the reference strains NVH391-98 and NVH883-00) contained no detectable plasmid, some displayed one to three plasmids with sizes from ca. 8 to 90 kb. It also emerged from this study that a single food sample could contain B. cytotoxicus isolates with different genetic profiles. HIGHLIGHTS