Addition of tape yeast and tempe mould in optimization of traditional coconut oils production

Pliek u is fermented, grated, and dried coconut meat which is used as a cooking ingredient in Aceh, Indonesia. This ingredient is a by-product of the manufacturing process of traditional coconut oils which are known as simplah and pliek u oils. These three products are produced by natural fermentation (without the addition of starter cultures) and the whole process takes up to 20 days. Therefore, this study aims to test methods for speeding up production time and for increasing the yield by adding commercial starter cultures (tape yeast, tempe mould, and combination of both types). The coconut was fermented for one to three days. A control was conducted for fermented coconut without adding any starters. This experiment was conducted using group randomised design with three replicates. The results show that the addition of commercial starters decreased the production time up to nine days. The application of a single starter shortened fermentation time to two days while the combination of the starters required three days. In terms of the yield, the use of tape yeast either on its own or in combination starters increased the yield of simplah oil more than 100%. The addition of tempe mould either on its own or in combination starters increased the yield of pliek u oil up to 60%. Conversely, the yield of pliek u was maximised without adding any starters. These findings suggested that tape yeast and tempe mould should not be added at the same time to maximize the production of both oils.

Amylase-Producing Fungi and Bacteria Associated with Some Food Processing Wastes

Amylases are enzymes that catalyze the hydrolysis of glycosidic bonds present in starch to release simple sugars. They are one of the most important enzymes in numerous commercial processes. In this investigation, fungal and bacterial strains from the following agro-industrial wastes were isolated and screened for amylolytic ability: soil from oil palm plantation, shea seed, date fruit, coconut meat, cassava effluent, cassava peel, cassava tubers, yam and potato tubers, starch medium, parboiled water from noodles and rice. The results revealed the presence of Geotrichum, Aspergillus, Penicillium, Trichoderma, Rhizopus and Fusarium spp. Five major genera of bacterial species namely Corynebacterium, Pseudomonas, Lactobacillus, Micrococcus and Bacillus were isolated and screened for amylase activity. Cassava soil had the highest heterotrophic bacterial count of 5.7 x105cfu/g and coconut meat waste had the lowest heterotrophic bacterial count of 1.3 x105cfu/g. All isolated microorganisms had the amylolytic ability. The fungal isolates had higher amylase activity when compared with the bacterial isolates. This investigation reveals organisms with high amylase activity.

Pemilihan Daging Kelapa Bermutu Berdasarkan Warna dan Tekstur untuk Produksi Wingko Berkualitas Menggunakan Metode Support Vector Machine (SVM) dan Fusi Informasi

<p><span>Mutu daging kelapa adalah faktor utama yang menentukan kualitas produksi wingko baik yang berasal dari kelapa muda atau kelapa tua dari varietas genjah. Dalam upaya menjaga kualitas produksi wingko kelapa, diperlukan teknik dalam memilih daging kelapa yang bermutu tinggi secara konsisten dengan bantuan teknologi. Dalam penelitian ini telah dibangun sebuah sistem pencitraan digital berbasis Kecerdasan Artifisial untuk pemilihan daging kelapa bermutu. Pemilihan tersebut didasarkan pada warna dan tekstur dengan memanfaatkan <em>Support Vector Machine</em> (SVM) sebagai pengklasifikasi, dan fusi informasi. Pengolahan citra digital menggunakan kombinasi metode <em>Hue, Saturation, Value (</em>HSV) dan metode <em>Gray-Level Co-Occurrence Matrix</em> (GLCM) sebagai pengekstraksi fitur warna dan fitur energi. Kedua macam fiur tersebut difusikan menjadi fitur tunggal guna mempercepat klasifikasi oleh SVM sebagai landasan pemilihan daging kelapa. Dengan menggunakan sistem ini, pemilihan daging kelapa bermutu berhasil mencapai akurasi sebesar 50%. Dalam penelitian ini juga ditemukan bahwa ketidak tepatan pelabelan memberi dampak signifikan pada akurasi pemilihan daging kelapa.</span></p><p><span><br /></span></p><p><em><strong>Abstract</strong></em></p><p class="Abstract"><em>The quality of coconut meat is a primary factor which determines the quality of wingko production whether that comes from young coconut or old one from Genjah variety. In the effort of maintaining the quality of coconut wingko production, a technique for selecting high quality of coconut meat in consistent way with the aid of technology is needed. In this research, an Artificial Intelligence-based digital imaging system for selecting quality coconut meat has been developed. The selection is based on color and texture by utilizing Support Vector Machine (SVM) as classifier and information fusion. The digital image processing uses the combination of Hue, Saturation, Value (HSV) and Gray-Level Co-Occurrence Matrix (GLCM) methods as color and energy feature extractors. Both features are fused to obtain single feature to accelerate SVM classification as the basis for selection the coconut meat. By using this system, the selection of quality coconut meat is successful to achieve the accuracy as much as 50%. In this research it was also found that incorrectly labeling gives significant impact to the accuracy of coconut meat selection.</em></p><p><em><strong><br /></strong></em></p>

Performance of Food Waste Feeding Pilot Plant Biodigester Operated with Identified Potential Substrate Properties

Anaerobic digestion has been proven as sustainable process technology for organic waste conversion into renewable bio-energy. This study was conducted to evaluate the performance of mono-digestion process for different types of food waste substrates using pilot scale anaerobic bio-digester (1200 L) in terms of biogas production and the chemical oxygen demand (COD) removal efficiency. The biochemical methane potential (BMP) test of rice waste (R), vegetable waste (VW) and coconut meat residue (CMR) were tested at initial volatile solid (VS) loading of 0.1631, 1.1690, 1.0059 g VS/L, respectively at fixed inoculum/substrate (I/S) ratio of 0.5. Further study conducted by using rice waste (R) in pilot plant anaerobic bio-digester (1200L) for 43 days to investigate the reactor performance in term of COD removal efficiency. Interestingly, inoculum used for this study performs very well and able to digest food waste. Results demonstrate that the maximum specific biogas yield (SBY) was observed from rice waste (R) at 0.0587 L/kg VS compared to other substrates. Specific biogas yield (SBY) of rice waste (R) was 16.01% and 11.92% higher than substrate vegetable waste (VW) and coconut meat residue (CMR) respectively. High COD removal efficiency of pilot plant bio-digester (up to 93 %) using rice waste (R) as sole substrate indicates a good performance of reactor in treating food waste. Conversion of food waste to biogas in pilot plant bio-digester is highly potential as one of the sustainable waste treatment technology.

Cost Optimization of Food Diet for Adult Filipino Patients With Stage 1 or Stage 2 Chronic Kidney Diseases

Chronic kidney disease (CKD) is a very common disease in the Philippines. Some of its main causes are hypertension and diabetes. This study is aimed to develop an optimal food dietary model from ninety (90) combinations of linear programming models for adult Filipino patients with Stage 1 or Stage 2 Chronic Kidney Disease. This process will search for the lowest possible cost of their daily food plan while satisfying their daily nutritional requirements. The diet contains six nutritional requirements which are protein, sodium, potassium, phosphorous, calcium and calories. The thirteen cooked food commodities are the following: pork, milkfish, chicken, tilapia, egg, white rice, roasted green beans with garlic, sautéed cabbage, stir-fry bitter gourd, coconut meat, avocado, mango, and oat bran. Using the selected linear programming model which consist of chicken, tilapia, white rice, roasted green beans with garlic, stir-fry bitter gourd, coconut meat, and oat bran, the minimized daily dietary plan cost for adult male is ₱134.23, and adult female with ₱133.2

Rancang Bangun Alat Sentrigufal Pencuci Daging Buah Kelapa Menggunakan Cairan Air Kelapa (Pre-Processing Metode Sentrifugasi)

The diversification of the coconut processing industry into Virgin Coconut Oil (VCO) as a more prospective coconut derivative is currently still growing rapidly. VCO is a virgin coconut oil product that is beneficial for health, and can be used as a raw material for natural cosmetics which has high economic value. Preliminary research has successfully designed the construction of a coconut husk peeler and a coconut shell breaker machine as an early stage in the VCO production process technology. The discussion of this paper covers the design of a coconut meat washing machine utilizing coconut water which consists of a rotating tube with an adjustable tube rotation speed with an inverter and an electric motor as the driving force equipped with a high pressure nozzle with ± 75 psi pressure. Inside the tube there is a retaining divider that regulates the flow of the washed coconut meat. The washing process uses coconut water to wash coconut meat in a washing tube that rotates at a certain speed as needed with a capacity of 8 kg timer for ± 3-5 minutes. Coconut water is drained and coconut meat is ready for the next process.

Pelatihan Pembuatan Nata de Coco kepada Siswa SMA Negeri 1 Jorong

Kabupaten Tanah Laut pada umumnya dan kecamatan Jorong khususnya merupakan salah satu daerah penghasil kelapa sebagai produk perkebunan. Daging buah kelapa dimanfaatkan untuk industri minyak kelapa, akan tetapi air kelapa tua masih banyak terbuang sebagai limbah. Air kelapa terutama mengandung glukosa, lemak dan zat-zat nutrien yang lain. Adanya bahan nutrisi tersebut sebenarnya masih dapat dimanfaatkan menjadi medium pertumbuhan bagi mikroorganisme, antara lain Acetobacter xylinum. Bakteri ini memanfaatkan bahan yang ada di dalam air kelapa untuk diubah menjadi nata de coco. Meskipun demikian, siswa SMAN 1 Jorong belum mengetahui langkah-langkah pembuatannya, oleh karena itu perlu dilatih cara pembuatan nata de coco tersebut. Metode pelatihan dengan cara: 1) pemaparan materi tentang nata dan cara pembuatan nata; 2) Demonstrasi pembuatan nata de coco; dan 3) Siswa praktek membuat nata de coco dengan dipandu Tim pengabdi. Hasil pelatihan menunjukkan bahwa 1) siswa memahami proses atau cara membuat nata de coco yang berasal dari air kelapa, 2) siswa dapat melakukan sendiri praktek membuat nata de coco yang berasal dari air kelapa dengan peralatan yang sederhana. Jorong sub-district is one of the regions that producer coconut. Coconut meat is used for the coconut oil industry, but the old coconut water is still wasted as waste. Coconut water mainly contains glucose, fat, and other nutrients. The existence of these nutrients can still be used as a growth medium for microorganisms, including Acetobacter xylinum. This bacterium utilizes the material in coconut water to be converted into nata de coco. How ever, the students of SMAN 1 Jorong do not yet know the steps of making it, therefore it is necessary to be trained in how to make the nata de coco. The Training using methods: 1) presentation of material about nata and how to make nata; 2) Demonstration of making nata de coco, and; 3) Students practice making nata de coco with a guided team of devotees. The results of the training show that 1) students understand the process or how to make nata de coco that comes from coconut water, 2) students can practice making nata de coco from coconut water themselves with simple equipment.