Tapioca Research Articles

Agglomeration of native tapioca starch using sodium alginate for use in tablets

The agglomeration approach was used to physically modify native tapioca starch (TS) for use in tablets. Sodium alginate (SA) was employed as an agglomerating agent, utilizing various viscosity grades and contents. An increase in the agglomerate size caused a decrease in Carr's index and repose angle, resulting in a good level of particle flowability. The agglomerate strength was enhanced by increasing the SA content and increasing the SA viscosity grade. Increasing the compression pressure directly correlated with an increase in the hardness of the agglomerate tablets. The hardness of the tablets was influenced by SA content and viscosity grade. The SA viscosity grade had an impact on drug release from tablets in an acidic medium. The agglomerates containing 2 % SA exhibited a satisfactory carrying capacity, and the tablets still achieved a desirable quality when using drug loading less than 30 % w/w. The tablets demonstrated a sustained-release pattern in both acidic and neutral media, and the release rate was influenced by drug loading. This study suggests that native TS agglomerates prepared using SA can be used as diluents for tablet preparation, and drug release can be modified by incorporating a high content of agglomerates into tablets.

Effect of Encapsulation of Lactobacillus casei in Alginate-Tapioca Flour Microspheres Coated with Different Biopolymers on the Viability of Probiotic Bacteria.

To realize the health benefits of probiotic bacteria, they must withstand processing and storage conditions and remain viable after use. The encapsulation of these probiotics in the form of microspheres containing tapioca flour as a prebiotic and vehicle component in their structure or shell affords symbiotic effects that improve the survival of probiotics under unfavorable conditions. Microencapsulation is one such method that has proven to be effective in protecting probiotics from adverse conditions while maintaining their viability and functionality. The aim of the work was to obtain high-quality microspheres that can act as carriers of Lactobacillus casei bacteria and to assess the impact of encapsulation on the viability of probiotic microorganisms in alginate microspheres enriched with a prebiotic (tapioca flour) and additionally coated with hyaluronic acid, chitosan, or gelatin. The influence of the composition of microparticles on the physicochemical properties and the viability of probiotic bacteria during storage was examined. The optimal composition of microspheres was selected using the design of experiments using statistical methods. Subsequently, the size, morphology, and cross-section of the obtained microspheres, as well as the effectiveness of the microsphere coating with biopolymers, were analyzed. The chemical structure of the microspheres was identified by using Fourier-transform infrared spectrophotometry. Raman spectroscopy was used to confirm the success of coating the microspheres with the selected biopolymers. The obtained results showed that the addition of tapioca flour had a positive effect on the surface modification of the microspheres, causing the porous structure of the alginate microparticles to become smaller and more sealed. Moreover, the addition of prebiotic and biopolymer coatings of the microspheres, particularly using hyaluronic acid and chitosan, significantly improved the survival and viability of the probiotic strain during long-term storage. The highest survival rate of the probiotic strain was recorded for alginate-tapioca flour microspheres coated with hyaluronic acid, at 5.48 log CFU g-1. The survival rate of L. casei in that vehicle system was 89% after storage for 30 days of storage.

Pengaruh Proporsi Angkak (Red Mold Rice) Terhadap Karakteristik Fisikokimia dan Organoleptik Sosis Ikan Nila

The boiling process causes the color of the meat in the sausage to fade, so efforts are needed to improve the color of tilapia sausage using natural dyes that are safe for consumption. The addition of angkak was chosen for food coloring so that it can affect the level of consumer acceptance. The purpose of this study was to determine the effect of the addition of angkak proportion on the physicochemical characteristics and organoleptic score of tilapia sausage produced. The treatment added is the proportion of angkak which consists of 6 concentrations, namely 0%, 0.5%, 1%, 1.5%, 2% and 2.5% (% calculated from the total weight of tilapia and tapioca flour). The test parameters were water content, fat content, protein content, antioxidant activity, color intensity, hardness, and organoleptic test of taste, aroma, color, and texture. The best treatment was tilapia sausage with the addition of 1.5% angkak proportion (A3) with an average moisture content of 61.85%; protein 15.87%; fat 15.35%; antioxidant activity 40.49%; texture hardness 31.59 N; color intensity: brightness (L) 44.85; redness (a) 23.37; yellowness (b) 13.05; organoleptic: color 4.23 (red); taste 3.86 (moderately savory); aroma 2.63 (not fishy); texture 4.43 (chewy). Keywords: tilapia sausage, angkak

Microbial transglutaminase in cashew‐based vegan cheese: an innovative approach in achieving ideal texture and meltability

SummaryThe aim of this study was to investigate the effects of microbial transglutaminase (MTGase) on the textural properties and meltability of vegan cheese formulated using cashew paste, tapioca starch, coconut oil, and pea protein. The parameters were evaluated at various MTGase concentrations (0.1, 0.25, 0.5, 0.75, and 1%) and different incubation times (30, 60, and 90 min). A MTGase concentration of 0.25% resulted in higher meltability Index of 3.02 ± 0.14 and acceptable hardness of 3479.44 ± 14.49 g at 30 min of incubation time. However, prolonged incubation times were found to adversely affect the texture and meltability of the cheese. A similar adverse effect on texture was observed at an MTGase concentration of 0.1% at 60 and 90 min of incubation. The results revealed that lower MTGase concentrations with longer incubation times produced similar effects as higher MTGase concentrations with shorter incubation times. However, at a lower enzyme concentration of 0.1%, meltability was significantly higher (3.24 ± 0.33, P < 0.05) at 60 min of incubation compared to 90 min. The findings suggest that vegan cheese with improved texture, meltability, and sensory properties can be developed by combining cashew, tapioca starch, coconut oil, and pea protein in a ratio of 50:25:20:10, with 1% each of carrageenan and agar, and 60% water, and incubating the mixture with 0.25% MTGase for 30 min at 40 °C.

Effects of different types of starches on heat penetration and physicochemical characteristics in alfredo sauce

Corn starch is frequently used as a thickening agent in food products because of its stability under thermal processing conditions. However, with fluctuating raw material costs due to weather conditions, disruptions in supply chains, and geopolitical challenges, there is an increasing need to explore alternative sources of starch. This study examines the effect of retort processing on the heat penetration and physicochemical aspects of modified corn, tapioca, and potato starches in Alfredo sauce. Modified corn starch, commonly used in commercial sauces, was compared with tapioca and potato starches to evaluate their effects on viscosity, color, and processing times required to achieve a F0 = 6 for Clostridium botulinum. Using the reference starch concentration of 1.90%, modified corn starch showed a significant increase in viscosity from 3,328 cP to 13,296 cP with a processing time of 31.33 min. Modified tapioca starch, at the same concentration, increased from 3440 cP to 8176 cP over 38.38 min, indicating superior thermal stability being the longest cooking time evaluated between all samples. For modified potato starch, using the reference concentration, viscosity increased from 1,200 cP to 4,656 cP, with a processing time of 31.93 min. Adjusting the starch concentration to 3% for modified tapioca starch and 2.38% for modified potato starch increased viscosity to 14,400 cP and 16,336 cP, respectively. These adjustments resulted in a darker Alfredo sauce, with the L value decreasing from 92.27 to 83.67 due to the longer cooking time. Heat penetration findings suggest that modified potato starch can replace modified corn starch safely using the reference concentration (1.90%) without altering the process holding time but requiring further adjustments to match commercial viscosity standards, while modified tapioca starch, although requiring higher concentrations and longer processing times, was tested for retention time at 3.00% and to be a feasible alternative. This study offers valuable insights to the food industry in selecting appropriate starches to maintain the quality and safety of thermally processed Alfredo sauce.

Starch hydration properties in relation to kinetic modelling of mass transfer and properties of deep-frying batter

The hydration properties of starch were examined in relation to mass transfer and the characteristics of deep-frying batter. With extended deep-frying, the oil content in all samples increased, while the moisture content exhibited an inverse trend. Analyses of zeta potential, disulfide bonds, secondary structure, particle size of the proteins, thermal properties, and water status indicated that prolonged deep-frying time facilitated protein aggregation and led to a decrease in both gelatinization enthalpy (ΔH) and the percentage of bound water. Additionally, deep-frying batter containing starch with medium hydration properties (carboxymethyl freeze-thawed tapioca starch), accelerated protein aggregation, delayed the dissipation of bound water, and significantly reduced both gelatinization and ΔH. This ultimately weakened the intensity of mass transfer, thereby diminishing oil distribution. The Pearson’s correlation test confirmed a negative correlation between mass transfer intensity and starch hydration properties, indicating that both parameters significantly influenced the characteristics of the deep-frying batter.

Quantifying non-transferrin-bound iron (NTBI) in human plasma: incorporating BODIPY-pyridylhydrazone (BODIPY-PH) within a thin green film linked to a portable fluorescence-based device.

Free iron in human serum or non-transferrin-bound iron (NTBI) can generate free radicals and lead to oxidative damage. Moreover, it is highly toxic to various tissues and a vital biomarker related to the iron-loading status of thalassemia and Alzheimer's patients. In NTBI in healthy individuals, NTBI levels are typically less than 1µM; current NTBI analysis usually requires advanced instrumentation and many-step sample pretreatment. To address this issue, we employed our invented BODIPY derivative, BODIPY-PH, as a fluorescence probe and trapped it onto the microcentrifuge tube lid using tapioca starch. The fluorescence intensity of BODIPY-PH increased with increasing NTBI concentration (turn-on). The developed portable reaction chamber facilitates rapid analysis (∼5min) using small sample volumes (10 μL sample in a total volume of 600 μL). Under optimum conditions, using the sample-developed portable fluorescence device and fluorescence spectrometer, we achieved impressive limits of detection (LOD) of 0.003 and 0.0015μM, respectively. Furthermore, the developed sensors show relatively high selectivity toward Fe3+ over other metal ions and biomolecules (i.e., Fe2+, Cr3+, Cu2+, and glucose). The sensor performance in serum samples of thalassemia patients exhibited no significant difference compared to the labeled value (obtained from standard methods). Overall, the developed fluorescence sensor is suitable for determining NTBI and offers high sensitivity, high selectivity, and a short incubation time (5min). Moreover, the method requires a limited number of reagents, is simple to use, and uses low-cost equipment to determine NTBI in human serum samples.

Company Valuation for 4PACT

4PACT, which was established in 2021, is an innovative startup operating in both the Food & beverage industry and the waste management industry. Its main objective is to address Sustainable Development Goal (SDG) number 12 by offering edible cutlery as a solution to reduce plastic waste and provide a distinctive value proposition to customers. At present, 4PACT has successfully developed and marketed edible straws as its initial product line, targeting primarily sustainable-minded cafes in the B2B market. These straws are manufactured primarily from rice flour and tapioca flour, resulting in fully biodegradable and consumable straws available in a variety of colors and sizes. The company has already established partnerships with several B2B clients, yielding positive net profits. However, 4PACT has encountered a period of stagnant growth. Consequently, this research endeavor aims to analyze the challenges faced by the company, propose viable solutions, and formulate a strategic plan to achieve optimal outcomes. This study will employ a quantitative methodology, leveraging internal company data, and employing the discounted cash flow method.

Effect of Substitution of Beef and Broiler Meat with Tuna Meat on Chemical and Sensory Quality of Meatballs.

Tuna meat is rich in protein and polyunsaturated fatty acids (PUFA), but low in cholesterol and fat, which makes it an excellent candidate for replacing beef and broiler chicken to produce higher quality meatballs. The aim of this study is to determine how substituting beef and broiler meat with tuna meat affects the chemical and sensory characteristics of meatballs. In this study, 1000 g of meatballs were prepared from 60 % of beef or broiler chicken. Each meat was replaced with tuna meat at mass fractions of 0, 20 and 40 %. The meat was finely ground and mixed with mass fractions (in %) of: tapioca flour 20, garlic 1.2, salt 2, ground pepper 0.5, egg white 0.3 and ice cubes 16. The tested variables included the chemical quality (moisture, protein, fat, ash, cholesterol and fatty acids) and sensory quality (colour, aroma, elasticity, texture and taste) of the meatballs. The data obtained were statistically analysed using a completely randomised factorial design analysis of variance. The results show that increasing the mass fraction of tuna as a substitute for beef and broiler meat significantly increased (p<0.01) the moisture, protein and PUFA mass fractions and colour, but decreased (p<0.01) the cholesterol and fat mass fraction of the meatballs. A significant interaction (p<0.01) was observed between the tuna mass fraction and the type of meat, which affected the mass fractions of moisture, protein, cholesterol and fat as well as colour of the meatballs. In particular, increasing the tuna mass fraction to 40 % significantly increased (p<0.01) the moisture mass fraction of the beef meatballs, as well as the protein mass fraction and colour of the beef and chicken meatballs. However, the moisture mass fraction of chicken meatballs and the fat and cholesterol mass fraction of beef and chicken meatballs decreased significantly (p<0.01). In conclusion, replacing 40 % of beef and chicken meatballs with tuna can improve protein content and colour, and reduce fat and cholesterol content. These results suggest that tuna can be used as a substitute for beef and chicken to produce higher quality meatballs that are rich in protein but low in cholesterol and fat. This approach can also be applied to other processed meat products such as sausages and nuggets to improve their nutritional quality.

Analysis of Calorific Value of Biopellet Diameter Variations through Proximate Test

This study aims to evaluate the quality of biopellets as biomass energy fuel, focusing on physical and chemical characteristics based on the SNI 8021:2014 standard. The research method used is experimental with a non-factorial Completely Randomized Design (CRD). The raw materials used are a mixture of rambutan wood waste (Nephelium lappaceum L) and bintaro (Cerbera manghas) with tapioca flour as an organic binder. Testing includes proximate analysis (moisture, ash, volatile matter, and fixed carbon) and calorific value using an oxygen bomb calorimeter. The results show that the produced biopellets meet several parameters of the SNI 8021:2014 standard, such as moisture content, volatile matter, and fixed carbon. However, there is significant variation in ash test results among different diameters of biopellets tested. ANOVA test results indicate that mold diameter has a notation that has a significantly affect several biopellet characteristics, such as density and calorific value. This study also observed the potential for increased combustion efficiency of the produced biopellets. The results indicate that the raw material mixture used can reduce pollutant emissions during combustion. The conclusion of this study is that the use of a mixture of rambutan wood waste and bintaro with tapioca flour as an organic binder can produce biopellets with quality that meets standards for biomass energy applications.

Analisis Studi Kelayakan Usaha Briket Limbah Tongkol Jagung

The use of energy resources that are not environmentally friendly is a problem in Indonesia today. Briquettes are also the primary material because they are abundant, and the primary material has yet to be optimally utilized, including corn cobs. The purpose of this study is to analyze the economic feasibility of corn cob waste briquettes in this study using data analysis of technological technical aspects, financial feasibility analysis such as Payback Period (PP), Net Present Value (NPV), Internal Rate of Return (IRR) and Benefit and Cost Ratio (B/C). The results showed that it takes 19,800 kg of corn cobs to produce charcoal, as much as 3,168 kg and 158.4 kg with tapioca starch adhesive material, as much as 5% of the total weight of charcoal powder, requiring four pieces of equipment, namely pyrolyzer machines, Hammer mills, Planetary mixers, and Tray dryers. Furthermore, the feasibility analysis of this corn cob briquette business was declared feasible with the four categories: Payback Period (PP) for 3.1319 years, Net Present Value (NPV) of Rp 28,129,336,212; IRR of 17.77%, and Net B/C of 1.55. The corn cob briquette agro-industry will remain profitable even if the production capacity decreases by 28% from the original capacity. The agro-industry can also still operate despite an 8% decrease in the selling price of briquettes and will remain profitable if raw materials increase by 17%.

Effects of Different Types of Starch on Physicochemical Properties and Microstructure of Beef during Cold Storage.

The purpose of this study was to identify the most effective method for enhancing the quality of beef gel during refrigeration. To achieve this objective, the effects of various types of starch on the physicochemical properties and microstructure of beef gel during refrigeration were investigated. In this study, ground beef gel was chosen as the research subject, and six different types of starch were added: 6% tapioca starch, cassava-modified starch (acetylated distarch phosphate, ADSP), potato starch (PSP), modified potato starch (acetate starch, SA), corn starch (CSP), and modified corn starch (hydroxypropyl distarch phosphate, HPDSP). The quality indicators of ground beef were measured and analyzed throughout the cold storage at 4 °C on days 1, 3, 5, 7, and 9. The results demonstrated that the water capacity of beef mince supplemented with PSP and HPDSP was significantly greater (p < 0.05). Additionally, the gel strength was found to be the highest, while the mesh structure formed in the ADSP group was the greatest. Furthermore, HPDSP, PSP, and SA effectively inhibited the oxidation of meat fat, with SA showing a relatively good effect on delaying the oxidation of meat mince protein. The addition of starch can, to a certain extent, inhibit lipid and protein oxidation in meat mince. In conclusion, starch significantly enhances the quality of beef mince by improving water retention, gel strength, and microstructure during refrigeration.

ONION CRACKERS SALES FORECASTING USING ARTIFICIAL NEURAL NETWORK METHOD AND HOLT'S DOUBLE EXPONENTIAL SMOOTHING

Changes in product demand is a problem that is often faced by the industry as well as one of them is onion crackers. Tapioca flour is the main ingredient used to make onion crackers. Because the demand for crackers is always changing, this company often experiences excess or shortage of raw materials. If there is an excess of raw materials, the company must incur additional costs for the maintenance and storage of raw materials so that raw materials can be properly stored in accordance with existing standards, which of course costs a lot. Therefore, companies must plan to solve this problem by planning raw material requirements by forecasting raw material requirements using the artificial neural network method and double exponential smoothing holt. The results showed that the artificial network method had a mean square error of 0.120 and the mean square error using the double exponential smoothing method yielded a value of 206.19. Based on these two values, it can be concluded that the artificial neural network method is more accurate than the double exponential smoothing holt method. This can be seen by comparing the roat mean square error values of the two methods..

Optimizing Ultrasonic Assisted Extraction of Waste Fig Seed and Incorporation into Tapioca Starch Films: Investigating Physical, Barrier, and Antioxidant Properties

Optimizing Ultrasonic Assisted Extraction of Waste Fig Seed and Incorporation into Tapioca Starch Films: Investigating Physical, Barrier, and Antioxidant Properties

Assessment of pilot-scale sewage sludge pelletization for non-food crop fertilization: nutrient content, pathogenicity, and growth performance.

Application of sewage sludge as fertilizer can be beneficial for sustainable agriculture as it could largely account for nitrogen and phosphorus demand for crops and has lower costs compared to other disposal routes, e.g., incineration, and sanitary landfills. This study evaluates the feasibility of pilot-scale pelletization of sewage sludge for non-food crops (e.g., ornamental plants). The co-pelletization method was designed by mixing sewage sludge and binder (tapioca starch) at a 9:1 sludge-to-starch weight ratio. The amount of nitrogen (N), phosphorus (P), and potassium (K) of the resultant pellets were determined at 5.7%, 4.9%, and 0.2%, respectively. Following Malaysian and US Standards, non-essential elements and pathogenicity of the pelletized sewage sludge were measured below the predetermined limits and hence safe for agricultural application. The planting trial using 50% inorganic fertilizer + 50% sewage sludge pellets exhibited a promising result on the growth of the flowering plant Celosia plumosa, with having better dimension and color, 20% higher in height, 4% more chlorophyll content, 54% more leaf, 43% greater stem growth, and 27% more flowers compared to control. Likewise, the planting trial on Tagetes erecta resulted in 10.5% wider leaf, 10.6% heavier leaf dry weight, and 12.5% more chlorophyll content compared to control with full usage of inorganic fertilizer. By considering liquidities to operate the production facility, the economic analysis estimated that the production cost per ton of pelletized sewage sludge produced was USD 0.98.

Pengolahan Daun Singkong Menjadi Dendeng Sebagai Alternatif Pengganti Daging Sapi

Processing cassava leaves into beef jerky can produce jerky with a crunchier texture and a taste similar to beef jerky. Making cassava jerky through the substitution of tapioca flour is carried out to improve quality so that jerky can be obtained as a source of protein. Apart from protein, cassava leaf jerky also contains dietary fiber so it can be used as a functional food. This service activity was carried out with the aim of optimizing the use of cassava leaves to make delicious, nutritious processed products and as a substitute for beef, which is more expensive than cassava leaves but has almost the same nutritional value. Processing cassava leaves into beef jerky is carried out in several stages of the process by adding other ingredients and spices to produce jerky with a delicious taste. Apart from being used for family consumption, this cassava leaf jerky can also be marketed so that it can increase the family's economy in the local area. This activity was carried out at the posyandu in one of the residents' houses located on Jalan Padat Karya Kalibobo, Nabire Regency. The implementation stage of this activity starts from preparation, implementation and evaluation. This service activity was successful, seen from the enthusiasm of the women during the process of processing cassava leaves into beef jerky.

Persentase penambahan bagian telur ayam pada proses pengolahan amplang ikan lele dumbo (Clarias gariepinus)

Amplang is a traditional food/cracker of East Kalimantan that is made by mixing mackerel, tapioca flour, eggs, and some seasonings. Innovation is needed to improve the local product of african catfish (Clarias gariepinus). The portion of egg has a different functions in the dough of amplang. This study aimed to determine the effect of the portion and percentage of eggs on the chemical, physical, and organoleptic characteristics of amplang made from catfish (Clarias gariepinus). The study used randomized group design (RGD) in factorial with two factors. The first factor (A) was the eggs that were added consisted of egg white, yolk, and mixed egg white and yolk (1:1). The second factor (B) was the percentage of eggs that were added to the weight of african catfish (20%, 30%, 40%). The result showed that the best characteristics of amplang were amplang A1B3 (40% of white egg): water content was 2.59% (bb); fat content was 20.39% (bb); protein content was 9.11% (bk); brightness value was 64.95; texture value was 526 gf/mm 2; blooming capacity was 440%; hygroscopicity was 1.22%; oil absorption 18.85%; color sensory value was 4.6 (like to very like); taste sensory value was 3.88 (rather like to like); crispness sensory value was 4.24 (like to very like); the overall sensory value was 4.32 (the favorable to the most favorable).

Development of heat sealable film from tapioca and potato starch for application in edible packaging

Development of heat sealable film from tapioca and potato starch for application in edible packaging

Experimental Study on the Effects of Tapioca Starch on Cement Mortar Quality Improvement.

In this study, the effect of tapioca starch (TP) on mortar was evaluated by incorporating TP into the mortar mixture. The evaluation involved analyzing the mortar's quality characteristics, performance, and fundamental quality improvements. The addition of TP resulted in a decrease in flow, which was attributed to increased viscosity. Specifically, a 10% reduction in flow was observed with a 0.025% increase in TP content. After 28 days, the impact of TP on the compressive strength of the mortar remained consistent, regardless of the TP amount. However, within the first 3 days, higher TP content accelerated strength development, with early compressive strength increasing by up to 20% at a 0.050% TP level. Additionally, bond strength improved by approximately 60% at a 0.050% TP concentration, and final shrinkage was reduced by 5%.

Physicochemical and Organoleptic Properties of Milkfish Bonggolan (Study Proportion of Fish Meat : Sago Flour and Addition of Sodium tripolyposphate)

Bonggolan is a fish product from the Sidayu, Gresik Regency. Bonggolan is made from a mixture of tapioca flour, fish meat, such as payus fish and spices. Bonggolan has a chewy texture with a savory taste and has a special aroma from fish. Bonggolan has a hard texture when consumed in cold condition. This change causes a decrease in consumer preference. In this study, learned about making bonggolan from milkfish meat, sago flour, and sodium tripolyposphate (STPP). The purpose of the study is to determine the effect of the proportion of fish meat : sago flour and the addition of STPP on the physicochemical and organoleptic properties of milkfish bonggolan. This study used a factorial Completely Randomized Design (CRD) with two factors. The first factor is the proportion of fish meat : sago flour (60 : 40, 50 : 50, 40 : 60). The second factor is the addition of STPP (0.0, 0.1, 0.2%). Data was analyzed using ANOVA level 5%. If there was a difference, the process continues with the DMRT Test 5%. The results of the study is the proportion of fish meat : sago flour (60 : 40) and the addition of 0.2% STPP was the milkfish bonggolan with the optimal treatment. In this treatment obtained a water content of 51.55%, ash content of 2.67%, protein content of 7.66%, fat content of 2.15%, hardness of 199.87 gf, springiness of 11.33 mm, and organoleptic tests showed the value of color 3.96 (neutral), aroma 4.24 (like), taste 4.08 (like), and texture 4.28 (like).