Addition Of Corn Starch Research Articles

The effect of corn starch and transglutaminase on quality improvement of soybean-based analog rice

The development of soybean-based analog rice is a potential alternative to rice because of its high protein content. However, the soybean-based analog rice has poor physical properties during cooking, so improvements are required. This research aimed to investigate the effects of corn starch and transglutaminase (TGase) additions on the physicochemical properties of soybean-based analog rice. Variation of soybean flour to corn starch ratio (100:0, 80:20, 60:40, and 40:60) and TGase concentrations (0 %, 0.5 %, and 1 %) were applied. The result showed that the soybean-corn starch interaction produced a strong network, decreasing the cooking loss. The addition of corn starch also improved the lightness and whiteness of analog rice. The formulation of 60 % soybean and 40 % corn starch produced analog rice with a balanced macronutrient composition, providing moderate levels of protein, fat, and carbohydrates, a relatively higher ash content, and the most compact and smoothest microstructure. Furthermore, the addition of TGase increased the texture profile of analog rice, reduced water absorption and volume expansion, and significantly prevented cooking losses. Hence, the combination of soybean flour and corn starch, along with the addition of TGase, improved the physicochemical properties, including the high protein content, color, texture, and cooking quality of analog rice.

Capsicum leaf protein-based bionanocomposite films for packaging application: Effect of corn starch content on film properties

The addition of corn starch (CS) enhances the interfacial adhesion of the film-forming liquids (FFLs), weakening the internal relative molecular motion. As a result, the rheological properties and zeta potential values of the FFLs were affected. A tight spatial network structure between capsicum leaf protein (CLP), lignocellulose nanocrystals (LNCs) and CS can be formed through intermolecular entanglement and hydrogen bonding interactions. The crystallinity, thermal degradation temperature, tensile strength and water contact angle of the protein-based bionanocomposite films (PBBFs) increased with increasing CS addition. This is due to the transformation of the secondary space structure of the CLP inside the PBBFs and the increase in cohesion. However, the excessive addition of CS forms aggregated clusters on the surface of PBBFs, which increases the surface roughness of PBBFs and causes more light scattering. Therefore, the brightness and yellowness values of the PBBFs increase, and the transmittance decreases.

Кетчуп из томатного жмыха: физико-химические, микробиологические и органолептические показатели

Tomato (Solanum lycopersicum L.) is one of the most important crops that is extensively used in the food processing industry. During tomato processing, abundant by-products such as skins, pulps, seeds, and waste are generated and cause environmental burdens. To solve this problem, tomato pomace was subsequently used as a material for making tomato sauce. However, it is essential that the production of tomato ketchup meets the required standards. Therefore, it is important to analyze the physicochemical and sensory characteristics of the product. We aimed to study the effect of corn starch addition on the physicochemical and sensory properties of tomato ketchup made from tomato waste and to assess the acceptability of tomato sauce formulated with different concentrations of corn starch. 
 Tomato ketchup was cooked at 90°C for 15 min and then hot-filled into a sterile glass bottle. It was then analyzed for physical properties (color, viscosity, and total dissolved solids), chemical properties (pH, titratable acidity, moisture content), microbiological quality (total bacteria, mold, and yeast), and sensory acceptance.
 The results showed that corn starch influenced the color characteristics of the tomato sauce. Adding more than 4% of corn starch increased the viscosity and total solids content significantly (p < 0.05). Also, corn starch addition decreased the water content and acidity, as well as increased the pH of the tomato sauce. Microbiological analysis showed no growth of bacteria, mold, or yeast in any of the test samples. According to sensory analysis, the tomato sauce with 1% of corn starch had the highest acceptance, while higher concentrations of corn starch decreased the texture acceptance. 
 Our findings may indicate that, with proper formulation, tomato by-products can be used as raw materials to develop sustainable alternative value-added products that consumers accept organoleptically. Further investigations can be conducted in the pilot-scale studies to enhance the feasibility of tomato pomace ketchup as a commercial product.

Physicochemical, microbiological, and sensorial properties of chickpea yogurt analogue produced with different types of stabilizers

There is a growing need for plant-based yogurts analogue that meet consumer demands in terms of texture and sensory qualities. Stabilizers are crucial in plant-based yogurt's physical properties which help develop a thicker and creamier texture, mimicking dairy yogurt. Thus, the study aims to evaluate the effect of pectin, corn starch, and locust bean gum (LBG) at different ratios on the physical, chemical, microbiological, and sensory properties of chickpea yogurts analogue (CYA). The concentration of stabilizer significantly influenced (p < 0.05) the proximate compositions, physicochemical and textural properties, and cell viability. CYA with 0.5% pectin showed the highest fat (4.75 ± 0.07) and protein content (2.39 ± 0.07), which were significantly different from other formulations. A significant increase (p < 0.05) was observed in yogurt viscosity with the addition of corn starch and LBG at 1.0%. Firmness and consistency were improved in samples supplemented with 1.0% corn starch. The sensory evaluation indicated that adding LBG at the ratio of 0.5% generated better preference among panelists in terms of the appearance, color, and texture aspects. Meanwhile, commercial CYA showed significantly higher overall acceptability (p < 0.05) than other samples. The stabilizer’s behavior significantly impacts the features of CYA, and which with 0.5% LBG received high consumer acceptance, indicating good potential for CYA to be on the same shelf with other commercial yogurts analogue in the market.

The Effect of Temperature on Filtration Loss and Mud Cake on The Concentration of Corn Starch Using the KCl-Polymer Sludge System

Drilling mud is a type of fluid that can help smoothing a drilling. The function of the drilling mud in the drilling process is to lift the drilling cutting. In this laboratory research, corn starch was used as a substitute for starch to reduce filtration loss. Corn starch is made by cleaning, drying, grinding, and sieving. The purpose of this research is to make mud with the addition of corn starch. its effect on filtration loss and mud cake at two temperature conditions. In this study the use of corn starch to be mixed into the mud with concentrations of 3 grams, 5 grams, 7 grams, 9 grams, and 11 grams. Accordingly, it can be seen which mud composition complies with the standard drilling mud specifications. Laboratory test results showed that the addition of corn starch additives caused a decrease in filtration loss for each difference in concentration and temperature. With the addition of 11 grams of corn starch, filtration loss decreased from 6.2 ml to 4.4 ml at 80°F, and it decreased from 5.2 ml to 3.9 ml at 200°F. In addition, corn starch additives cause the thickness of the mud cake formed to decrease. At a temperature of 80 oF the thickness of the mud cake decreased from 0.76 mm to 0.46 mm, while at a temperature of 200 oF it decreased from 0.62 to 0.42 mm. Based on the research results, corn starch additives and temperature influence changes in filtration loss and mud cake.

SAT163 Title: Adult-onset Hyperinsulinemic Hypoglycemia Due To An Activating Mutation In Glucokinase

Abstract Disclosure: S. Vaid: None. R. Ghosh: None. H. Elenius: None. C. Cochran: None. R. Chang: None. N. Nilubol: None. R. Muniyappa: None. Introduction: Glucokinase (GK), the key β-cell glucose sensor, determines the threshold for glucose-stimulated insulin secretion. Activating mutations of GK are infrequent causes (prevalence of 1.2%) of congenital hyperinsulinemic hypoglycemia (HH). Adult-onset of severe hypoglycemia due to GK-HH is extremely rare. Clinical Case: A 26-year-old well-nourished female (BMI, 27 kg/m2) with a recent history of dizziness, tremulousness, fatigue, sweating, and hunger, associated with weight gain presented for further workup. Hypoglycemia was noted, and Whipple's triad was confirmed. She had no family history of endocrine disease or hypoglycemia. Supervised fasting promptly produced symptomatic hypoglycemia with hyperinsulinemia. Laboratory studies revealed a low glucose level at 44 mg/dL; a plasma insulin level at 93 μIU/mL (&amp;lt;3 μIU/ml); a C-peptide level at 8.1 ng/mL (&amp;lt;0.6 ng/mL); pro-insulin at 266 pmol/L (&amp;lt;5 pmol/L); and beta-hydroxybutyrate &amp;lt;2.7 mmol/L. IGF2/IGF-1 ratio was 3.1 (&amp;lt;10) and renal and liver function was normal. Interestingly, a mixed meal also provoked significant hypoglycemia within an hour of consumption of a meal. Urine for sulfonylurea screen was negative, and so were anti-insulin antibodies. Imaging of the pancreas with computed tomography (CT), magnetic resonance imaging (MRI), and endoscopic ultrasound revealed a 1.2x0.8cm nodule on the superior margin of the body of the pancreas. 68Ga-DOTATATE​​ PET/CT (targeting somatostatin receptors) showed mild uptake coinciding with the nodule on the CT scan. Arteriography with calcium stimulation and venous sampling (ASVS) was non-localizing. The patient subsequently underwent laparoscopic exploration with intraoperative ultrasound (IOUS) of the pancreas followed by the enucleation of the pancreatic nodule. Histopathology of the nodule revealed a normal pancreatic tissue with no evidence of a neuroendocrine tumor. Change to multiple small meals, addition of cornstarch to diet, continuous blood glucose monitoring (CGM), diazoxide (70 mg oral, three times a day), and monthly octreotide LAR (30 mg) has allowed the patient to avoid hypoglycemia. Genetic testing by analysis of the genes known to cause hypoglycemia revealed a heterozygous GCK variant [c.1367C&amp;gt;T (p.Ala456Val), which was predicted to be a pathological mutation. This mutation is known to increase affinity for glucose, which leads to exaggerated insulin secretion. Conclusion: Our study highlights that in adults with non-insulinoma pancreatogenous hypoglycemia, genetic causes of HH should be considered in the differential diagnosis. Presentation: Saturday, June 17, 2023

KARAKTERISTIK FISIKOKIMIA EDIBLE FILM BERBASIS PEKTIN KULIT JERUK BABY JAVA (Citrus sinensis) DAN PATI JAGUNG DENGAN PLASTICIZER GLISEROL

Baby Java orange is one sweet orange variant with a high pectin content on its skin. Pectin and starch are examples of the main ingredients in making edible films. Besides its economical price, corn starch is also commonly used in preparing edible films as the biopolymer material that can produce a matrix used for the edible film preparation process. The addition of glycerol plasticizers can improve the structure of the film. This study aimed to determine the effect of pectin concentration of Baby Java orange peel and glycerol on the physicochemical characteristics of the resulting edible film and determine the formulation with the highest value in the manufacture of the edible film according to the Japanese Industrial Standard (JIS). This study used a Completely Randomized Design (CRD) with two factors. The first factor is Baby Java skin pectin concentration (15%, 25%, and 35% %b b/b starch), while the second factor is glycerol concentration (10%, 20%, and 30% v/v). The edible films were then analyzed for their moisture content, thickness, solubility, color, tensile strength, and water vapor permeability. The results show that the concentration of pectin and glycerol with the addition of corn starch significantly affects the parameters of moisture content, solubility, thickness, tensile strength, color, and water vapor permeability tests. The optimum formulation in the preparation of edible films according to JIS was the formulation with the addition of 15% pectin and 20% glycerol, which resulted in 6.24% of moisture content, 76.57% solubility, 0.25 mm thickness, 0.50 MPa tensile strength, 54.98 lightness, 3.66 blueness, -1.48 appearances and 1.42 g.mm/m2.h.kPa water vapor permeability

Влияние ряда натуральных растительных добавок на органолептические и реологические характеристики фарша и готовых колбасных изделий из клариевого сома

Minced fish manufacturing and producing various products from it are recognized as one of the promising trends, since it is possible to process not only valuable fish species, but also fish with a reduced market value or small size. The technology for the production of minced fish allows using not only minced fish meat, but also fillers of various nature. Developing multicomponent minced fish products is becoming more important every year. Using the aquaculture species in the industrial production of fish products will expand the raw material base, as well as enrich the range of products. The advantages of using clarid catfish meat include: no scales, tasty meat, relatively low cost of the raw material. This object is gaining more and more popularity among Russian fish farmers. This is due, inter alia, to an increase in the volume of aquaculture production. Improving the quality of products obtained from minced fish is possible due to the introduction of various fillers, structure-forming agents, dietary fibers, and various protein fortifiers. All this makes it possible to improve the organoleptic, physicochemical and rheological characteristics of the finished product, as well as to increase the biological value. The use of structure-regulating additives in the production of fish products allows to improve their properties, as well as create a large number of various recipes. There have been shown the results of studies of the effect of natural vegetative fillers, such as wheat flour, corn starch, corn flour, rice flour, flaxseed flour, whole grain spelled flour on the rheological characteristics of raw minced clary catfish and organoleptic characteristics of thermally processed samples. According to the combination of rheological and organoleptic indicators, the recommended samples for further research are samples with the addition of corn starch, flaxseed, corn and rice flour.

Development and quality evaluation of spent hen meat spread incorporated with corn starch

Three different levels of corn starch i.e. 4%, 6% and 8% was incorporated after replacing meat in the formulation of spent hen meat spread (SHMS). The lowest scores for most of the sensory parameters were observed in product with 4% level of corn starch whereas the product with 6% corn starch level had highest scores for all the sensory parameters. Lightness values of SHMS increased significantly (P&lt;0.05) with increase in level of corn starch level, whereas the redness (a*) and yellowness (b*) values decreased significantly (P&lt;0.05) with the addition of corn starch. The pH of the treated spent hen meat spread showed significantly (P&lt;0.05) declining trend on incorporation of corn starch. Cooking yield and moisture content showed increasing trend with the increase in the incorporation level of corn starch. Protein and fat values were recorded lower in treatment products in comparison to control product. On basis of analysis of sensory parameters, instrumental colour profile, physico-chemical properties and proximate composition, the incorporation of corn starch at 6% level was found best for the preparation of excellent quality spent hen meat spread.

Characteristics of Edible Film Made from Pectin of Papaya Peel

Papaya (Carica papaya L.) peel contains a considerable amount of pectin, high molecular weight polysaccharides that can be used in edible film making due to its ability to form gels. However, edible film from pectin usually has poor moisture barrier properties. Therefore, pectin is generally combined with glycerol as plasticizer and starch. This research aimed to utilize pectin from papaya peel with the addition of corn starch in edible film making to determine the characteristics of pectin from papaya peel and the effect of pectin and corn starch concentration on edible film characteristics. Pectin extracted from papaya peel was classified as low methoxyl pectin (LMP). The pectin was then utilized in edible films making together with corn starch addition. Two factors were used in this research, which included pectin amount (0.75 g, 1.0 g, 1.25 g) and corn starch concentration (40%, 50%, 60%, based on pectin). The selected edible films formulation was an edible film made from a pectin amount of 1 g with 50% corn starch (based on pectin weight). This formulation showed low water vapor transmission rate (WVTR) of 3.447±0.270 g.mm/m2/hour, a moderate tensile strength of 1.3121±0.0720 MPa, a moderate elongation percentage of 9.42±0.08%, and a thickness of 0.11±0.01 mm.Keywords: corn starch; edible films; papaya peel; pectin

Optimization of mechanically separated meat washing cycles and of corn starch addition in saramunete ( Pseudupeneus maculatus ) sausages

The objective of this study was to investigate the influence of mechanically separated meat (MSM) washing cycles (0, 1, or 2) of saramunete (Pseudupeneus maculatus) and percent inclusion of corn starch (0%, 1%, or 2%) on the chemical, physical, texture, microbiological and sensory characteristics, during fish sausage processing. The results showed that increased number of washing cycles increased moisture content and water holding capacity (WHC) and reduced fat levels and a* and b* color characteristics of the sausages. The inclusion of 2% corn starch increased WHC, and reduced moisture, fat, and a* and b* color. The microbial counts of all sausages were within the limits established by the Brazilian legislation. The products were well accepted by assessors, with sensory scores equivalent to “moderately liked”. The factorial experiment suggested optimized processing by no (0) MSM washing cycle, to minimize nutrient losses, and 2% inclusion of corn starch in the sausage formulation. Practical applications In the northeastern region of Brazil, artisanal fishing is the most commonly used method for the capture of fish, and saramunete (Pseudupeneus maculatus) stands out as the species with relevant production potential. This fish has a good sensory acceptance and is marketed in open markets, with an expressive demand in the foreign market. However, fish consumption per capita in Brazil is very modest when compared to other countries, with 10 kg per inhabitant per year, against 20 to 30 kg per inhabitant per year in developed countries. Due to its nutritional profile and market potential, fish sausages have been the object of research. The present study showed the great potential of saramunete, a fish species widely captured in Brazil, to be used in the manufacture of high value-added emulsion-type sausage products.

Linear Shrinkage, Strength and Porosity of Alumina-Based Ceramic Foam with Corn Starch as Pore Former

In this study, ceramic foams were produced using starch consolidation casting method. This research focused on the preparation of alumina-based ceramic foam by using corn starch as a pore-forming agent. Preparation of alumina based ceramic foam is studied to observe the effect of the addition of corn starch on its physical, mechanical and morphological properties. The composition of the suspension used included 64–58 wt.% alumina, 55 wt.% deionised water and other materials, such as silica and polyethylene glycol (PEG), were used as additive and dispersing agent respectively. Corn starch was added at 4, 6, 8 and 10 wt.%. The samples were preheated for gelation and coagulation processes, then dried and sintered at 1250 °C for 2 h. The ceramic foam gave a linear shrinkage from 1.07% to 3.39%. The obtained flexural strength was between 0.594 and 1.996 MPa. The average total porosity ranged from 54.05% to 70.70%. This study found that the suitable amount of corn starch in alumina foam is 4 wt.% because the resulting porosity values and flexural strength are appropriate for ceramic foams.

Effects of carbohydrate addition methods on Pacific white shrimp (Litopenaeus vannamei)

The addition of external carbohydrate in Pacific white shrimp (Litopenaeus vannamei) culture has shown positive effects on water quality and shrimp performance. However, this practice requires additional skills and labor, and therefore may not be widely adopted. This research investigated the potential to combine the carbon source and the feed in one pellet in shrimp culture. The carbon source used in this experiment was corn starch. The experiment was executed in 6 indoors mesocosms tanks, with full control of the water source, temperature, and light intensity and duration. The three treatments including COM-Feed (commercial feed), COM-Feed + CHO (commercial feed with separate corn starch addition), and CHO-Feed (pelleted diet made by incorporating additional corn starch into the commercial feed) were randomly assigned to the mesocosms tanks, and run two times consecutively. Adding corn starch separately resulted in higher shrimp biomass gain and protein efficiency ratio (P < 0.05), compared to dietary corn starch addition and no corn starch addition. Carbohydrate addition caused a significant drop in inorganic nitrogen and orthophosphate concentrations in the water. The treatments had no effect on the biofloc and periphyton growth, and the proximate composition of shrimp, biofloc, and periphyton, however increased the eukaryotic microbial diversity in the bioflocs. Meanwhile, the carbohydrate addition reduced the dietary energy and carbon utilization efficiencies regardless of the carbohydrate addition methods.

Ice Recrystallization Behavior of Corn Starch/Sucrose Solutions: Effects of Addition of Corn Starch and Antifreeze Protein III

Knowledge of the behavior of corn starch during frozen storage is necessary to understand more complex systems. In the present study, ice recrystallization in corn starch (0.3% and 3%, w/w)/sucrose (40%, w/w) solution was investigated at −10 °C based on the theory of Ostwald ripening. The addition of corn starch to the sucrose solution increased the ice recrystallization (IR) rate constant. To explore the mechanism causing higher IR rate constant, fluorescence microscopy was used to analyze the distribution of corn starch molecules. Fluorescence micrograph showed corn starch distributed homogenously in the freeze-concentrated phase. Ice crystal size distribution assessment showed that at the same average radius, the addition of corn starch increased the standard deviation of ice crystal size distribution. The findings revealed that the addition of corn starch widened the distribution of ice crystal size, which may be the mechanism causing higher IR rate constant. To inhibit the ice recrystallization process, antifreeze protein type III (AFP III) was added to sucrose solutions with and without corn starch. In the presence of corn starch, 0.01-mg/mL AFP III was enough to significantly reduce the IR rate. Conversely, the samples without corn starch did not show a significant reduction in IR rate constant at the same AFP III concentration. The outcomes revealed that corn starch enhanced the activity of AFP III. The results of this study showed that corn starch increased the IR rate constant, and AFP III supplemented with corn starch was synergistically more efficient in retarding IR rate constant.

Alümina ve Magnezyanın Reaksiyon Sinterlenmesinde Nişasta İlavesinin Gözeneklilik Üzerindeki Etkisi

Porous magnesium aluminate ceramics were produced with a sintering process of α-Al2O3 and MgO. Up to 20% by weight of corn starch were used as a pore-forming agent. Pellets were prepared by powder metallurgy technique and produced by solid-state sintering route. The porosity of the sintered pellets was characterized with and without adding corn starch, respectively. In particular, the effects of corn starch additive on density, porosity, and microstructure were investigated. Almost full density was obtained in the samples without starch addition. The study results showed that corn starch addition increased the porosity of the sintered samples. Maximum porosity of 47.86 % was achieved with the addition of 20 wt. % corn starch of 1400°C sintering temperature.

Effects of carbohydrate sources on a biofloc nursery system for whiteleg shrimp (Litopenaeus vannamei)

In biofloc technology carbohydrate is added to stimulate the biofloc growth, the latter helps to improve water quality, reduce the need for water exchange and may serve as natural shrimp feed. The large diversity among possible carbohydrate sources makes the selection of a suitable carbohydrate difficult. This study investigated how corn starch addition compared to molasses addition affected water quality, biofloc and periphyton proximate composition, shrimp production parameters, diurnal fluctuations and distribution of carbon and nitrogen in whiteleg shrimp (Litopenaeus vannamei) culture system. The results showed that both corn starch and molasses addition treatments resulted in low ammonium nitrogen levels in the water. The total suspended solids and volatile suspended solids in both treatments increased over time and were not significantly different among treatments. The protein content in the dry matter of the biofloc varied from 34% to 48%, being higher in the molasses treatment. The same was observed for the protein content in the dry matter of the periphyton which ranged between 16% and 26%. The corn starch treatment resulted in significantly higher shrimp growth rate, production, average body weight, and lower FCR compared to molasses addition. Water quality was stable on a daily basis, but changed over the weeks. Carbon and nitrogen accumulations in the system were not significantly different among treatments.

Cemented Mortar Matrices Densified with Organic Additions

Nowadays, one of the biggest problems is the environmental contamination, which is attributed to a great variety of factors, among which is the construction, because one of the main synthetic materials most used is concrete, artificial material consisting of portland cement, fine aggregates, coarse aggregates and water, in the production and processing of portland cement a large amount of carbon dioxide (CO2) is generated, by 2018 approximately 8% of CO2 emissions from the world is attributed to the cement industry. As a solution to this problem, substitutions and additions to portland cement are proposed, which will generate a reduction in consumption and processing by having a more durable and better quality material in terms of physical and mechanical characteristics. Additions of 2% are made with respect to the weight of the cement of organic additions, which do not affect the behavior of the mortar. Cubic specimens were developed for tests of pulse velocity, compressive stress and accelerated attack of sodium sulfate to determine the durability of the material, where favorable results were obtained with organic addition of corn starch.

Formulation of mashed potatoes (Solanum tuberosum L.) as Tengger culinary product

Indonesia is one of the tourist destination countries because of its natural beauty. Bromo Tengger Semeru National Park (TNBTS) is one of the destinations that becomes the main destination of tourists. In addition to natural attractions, culinary tourism can be an alternative in developing the tourism industry of TNBTS. A local cuisine has an important role to attract the hearts of tourists because they will be interested to try the local cuisine. Potato is one of the leading commodities in Ngadas Village TNBTS. The objective of this research was to obtain the optimal formulation of the mashed potato product. In this research, the linear programming was used as an optimisation analysis. The objective function was to minimise the cost of mashed potatoes production. The design of mashed potato composition was made of 4 types: formulation A (using cassava starch), composition B (using rice starch), C composition (using corn starch) and D composition (without using starch). The best treatment obtained was the addition of corn starch. Preparation of 100 g of mashed potato was made with 50 g of mashed potato, 20 g corn starch, 13 Ml water, 5 g of milk powder, 4 g of cheese and the rest were salt and pepper. The average value of the hedonic test on the addition of corn flour was 4.85 (acceptance). The cost of making 200-gram mashed potatoes was IDR 5,038.00.

Pola Pertumbuhan dan Produksi -Amilase Bacillus amyloliquefaciens pada Substrat Pati Jagung dengan Variasi pH Awal Media dan Waktu Inkubasi

The aims of this study were to identify the growth curve of B. amyloliquefaciens on corn-starch and non corn starch addition media, number of cells and production of a-amylase on variety initial pH during the stationary phase. The growth curve of B. amyloliquefaciens was made using the water optical density on both medium which has inoculated by microbes. The experimental design for the a-amylase production was factorial completely randomized design (6 x 3 x 3). There were two factors included in this study i.e. initial pH of the media ( 5, 5.5, 6, 6.5, 7 and 7.5) and incubation times (16, 18 and 20 hours). The results showed that B. amyloliquefaciens growth curve on medium with corn starch was slower than on medium without corn starch. Production of a-amylase and number of cells were having similar patterns in all treatments, i.e. increased until optimum pH and incubation time were reached. The number of cells and a-amylase production were optimal at pH 6.5 for 18 hours incubation whereas the number of cells (about 2.8542 x 108 cells/ml) and a-amylase production (1.4467 units/ml) were optimal at pH 6.5 for 18 hours incubation.

Innovation in Utilizing Pineapple Waste for Making Jam by Effect of Addition of Maizena Flour and Palm Sugar

&lt;p&gt;The purpose of this study was to determine the effect of adding cornstarch and palm sugar to the quality of pineapple pulp and to determine the best treatment and variable influence on processing pineapple pulp. The variables used were addition of cornstarch (2%, 5% and 5%), with the addition of palm sugar (20%, 30% and 40%). While the parameters analyzed are moisture content, organoleptic test (color, aroma, taste, texture), topping and sugar content. The research data were processed using Factorial Completely Randomized Design (RAL) with 2 replications, data analysis with ANOVA and the Smallest Significant Difference Advanced Test (LSD). The best treatment in this study is the treatment of Z1G3 SNI quality requirements for pineapple pulp 3726-2008 in general the water content is max 20% with a moisture content value of 46.47%, organoleptic test color value 3.90 (somewhat like), aroma value 4.13 (likes), taste 4.37, texture 4.17 (likes), topical power of 4.04% and SNI max sugar content of 45% in the research produced 26.47% sugar content.&lt;/p&gt;