Tapioca Research Articles

Effects of wet-media milling on multi-scale structures and in vitro digestion of tapioca starch and the structure-digestion relationship

This work aims to understand the relation between multi-scale structural changes and in vitro digestion of tapioca starch modified by wet-media milling. The native starch granules were smooth and difficult to digest due to the hindrance of enzymes entry into the granules by the concentric shell architecture. However, 1-min milling could break the smooth surface of starch granules, weakening shell architecture and increasing k1 (digestion rate). Moreover, 5–15-min milling could greatly disrupt the short-range ordered structure and transform it into the amorphous phase to enhance k1. The increase of milling time to 30–420 min mainly interrupted the glycosidic bonds of the amorphous phase, allowing the production of amylose and amylopectin fragments, achieving continuous increase of k1. Despite the increasingly severe damage caused by milling to multi-scale structures, the disruption of shell barrier on the starch surface was the most critical for digestion, followed by short-range ordered structure breakage.

KUALITAS FISIK PAKAN PELLET BERBAHAN AMPAS SAGU DENGAN PENAMBAHAN INDIGOFERA MENGGUNAKAN LEVEL TEPUNG TAPIOKA YANG BERBEDA

This study aims to determine the physical quality of water content, specific gravit, stack angle, pile density, pile compaction density, and collision resistance pellet product with sago pulp utilization and indigofera leaves. This research used CRD Factorial. Factor A consist of 5 treatments A4 = 40% Sago Pulp (SP) + 60% Indigofera Leaves (IL), A3 = 30% SP + 70% IL, A2 = 20% (SP) + 80% (IL), A1 = 10% (SP) + 90%, (IL), A0 = 100% (IL) and Factor B consisting of 2 treatments B1 = 5% Tapioca Flour B2 = 10% Tapioca Flour with 3 replications each. The results showed that the interaction between sago pulp feed ingredients with the addition of indigofera leaves used adhesive material at different levels. It was concluded that the combination of sago and indigofera dregs (40% SP + 60% IL) levels can improve the quality of pellets in terms of density, pile angle, and pellet stack density

Instrumental textural properties and sensory acceptability of rehydrated Thai fermented fish dip as affected by addition of Xanthan Gum and modified Tapioca starch

ABSTRACT Instant powder of Thai-fermented fish dip (TFFD), a conveniently used dipping product, fails to form a homogenous viscous paste after being rehydrated. The addition of thickening agents, xanthan gum and hydroxypropyl distarch phosphate from tapioca (HDPT), may resolve this problem. Two sets of instant TFFD samples (5 samples/set) were mixed with five concentrations of xanthan gum (0%, 0.05%, 0.1%, 0.15%, and 0.2%) and five concentrations of HDPT (0%, 0.1%, 0.2%, 0.3%, and 0.4%), respectively. The samples were analyzed for CIE color values (L*, a*, and b*), aw, yeast and mold count (YM), and total plate count (TPC). They were also rehydrated and evaluated for CIE color values, texture profile analysis (TPA) (firmness, consistency, cohesiveness, and viscosity), and sensory scores (homogeneity, color, odor, flavor, mouth-feel texture, and overall acceptability). It was found that the concentrations of both thickening agents did not influence the CIE color values, aw, YM, or TPC of TFFD powder. They also did not affect the CIE color values of rehydrated product. Xanthan gum at 0.1–0.4% improved TPA values (firmness and cohesiveness) and sensory scores (homogeneity, flavor, and overall acceptability) of rehydrated product. HDPT at 0.2% produced no adverse effect on flavor and improved the homogeneity of the product. However, it failed to improve TPA values.

Study on the Potential Use of Modified Tapioca Starch Sludge Waste for Volatile Fatty Acid Generation

Starch sludge (SS) is a bulky main waste from modified tapioca starch production, a high potential substrate for alternative volatile fatty acids (VFA) production. Because it has relatively high organic content in SS is easy and fast to convert into VFA. However, there are limitations when fed overloading rate to anaerobic digestion (AD) system affecting the VFA production yield and system performance. This research aims to study the effect of initial feeding concentrations of SS between 0.5 and 2.5 % total volatile solids (TVS) on the VFA production efficiency by applying a batch continuously stirred tank reactor (CSTR) for digestion. The maximum VFA yield was 115 mg VFA/g TVS at a feeding rate of 2.0 % TVS of SS after 4 days of digestion. The digestion system could run under proper system performance and stability by showing higher pH. Besides, acetic acid was the predominant VFA intermediate indicating great effective digestion. Finally, the main bacteria in the inoculum were Arenimonas up to 33 % because it preferred to grow on glucose. And inoculum obtained from the beverage plant’s wastewater treatment system. These were so useful to select the inoculum for organic starch digestion.

PENGARUH VARIASI UKURAN SERBUK (MESH) DAN PERSENTASE PEREKAT TAPIOKA TERHADAP SIFAT FISIK PELLET KAYU GELAM

Utilization of the potential of biomass found in South Kalimantan with abundant raw materials, one of which is gelam wood which can be used as boiler fuel for steam power plants to reduce the use of coal fossil fuels. Gelam wood is processed into wood pellets using tapioca flour adhesive. The gelam wood pellet then carried out tests in the form of testing physical properties which included water content, ash content, volatile matter content, fixed carbon content, and calorific value. Wood pellets made from gelam were made using various sizes of powder (mesh) 40, 50, and 60 as well as using tapioca adhesive (percentage of adhesive 5%, 10%, and 15%. The gelam wood pellets were then tested for physical properties to determine their performance. The test results showed that wood pellets increased in moisture content, ash content, and volatile matter content along with the smaller size of gelam wood powder (mesh). While the carbon content and calorific value of wood pellets decreased along with the smaller size of the gelam wood powder (mesh). The addition of tapioca adhesive characteristics affect the physical properties of wood pellets, the higher the percentage of adhesive, the water content, volatile matter content, and ash content increase. Meanwhile, the addition of adhesive to wood pellets causes a decrease in carbon and calorific value.

Integrated metagenomics-metabolomics analysis reveals the cecal microbial composition, function, and metabolites of pigs fed diets with different starch sources

This study integrated metagenomics and metabolomics to evaluate the effects of diets with different starch sources on the microbial community, metabolic functions, and resultant metabolites in the cecum of finishing pigs. In this study, 48 crossbred growing barrows were randomly allocated to 2 treatment groups with eight replicate pens of 3 pigs each. Pigs were fed a tapioca starch (TS) diet or a pea starch (PS) diet (the ratio between amylose and amylopectin of the two diets were 0.11 and 0.44, respectively) for 44 days. The results showed that, compared with the TS diet, the PS diet increased (P < 0.05) the relative abundance of amylolytic bacteria, such as Lactobacillus spp., and Streptococcus spp., and decreased (P < 0.05) the relative abundance of some inflammatory bacteria, such as Tyzzerella, Porphyromonas, and Tannerella in the cecum of pigs. In addition, analysis of microbial functions showed that 11 carbohydrate-active enzymes, such as GH73, AA3, and AA6, were enriched in the PS group (P < 0.05), while 26 other enzymes, such as GH2, GH35, and GH53, were enriched in the TS group (P < 0.05). Meanwhile, KEGG pathway analysis showed a decreasing trend (P < 0.1) for energy metabolism and amino acid metabolism pathways, and a significant increase (P < 0.05) in the lipid metabolism pathways in the PS group. Correspondingly, the resultant metabolites related to amino acids and their derivatives (such as decreased histamine and indole, while increased γ-aminobutyric acid and pyroglutamic acid), and fatty acids and lipids (such as increased tetradecanoylcarnitine and monoacylglycerol) were also changed (P < 0.05) in the cecum of pigs fed the PS diet. In summary, these findings indicated that the cecal microbiota and metabolism underwent responsive changes to diets with different starch sources, and a high ratio of amylose to amylopectin in diets may be beneficial to intestinal health of pigs.

Acid and alkali modifications of tapioca starches: Physicochemical characterizations and evaluations for use in tablets

Acid- and alkali-modified tapioca starches (ACMSs and ALMSs) were prepared without neutralization reactions, using the tray-drying method. Physicochemical properties and tablet evaluations of ACMSs and ALMSs were investigated, which the modified starches in the particles size range of 75–150 μm were used. Both types of modified starches possessed higher temperature and enthalpy of gelatinization and greater % relative crystallinity than the native starches. Changes in thermal behaviors at high temperatures of ACMSs and ALMSs in the solid state were revealed by DSC. The ACMS and ALMS dispersions presented lower thixotropic properties and viscosity than the native starch dispersions. However, the ALMS dispersion showed higher thixotropy and viscosity than the ACMS dispersions. ALMSs gave higher bulkiness than ACMSs, leading to lower flowability and compressibility. The hardness of the ACMS tablets was higher than that of the ALMS tablets because the rougher surface of ACMS granules could promote cold welding of the interparticulate contact area. However, the disintegration time and drug dissolution rate in both acidic and neutral media for the ACMS tablets were similar to those of the ALMS tablets. These findings indicated that ACMSs display better powder characteristics than ALMSs for use as tablet diluents.

Consumer preference level of fried shallots from several varieties

Fried shallot is one of the most tasteful products that is normally used as a condiment for appetites such as noodles, fried chicken, and sticky rice. The study aimed to analyze the level of consumer preference for fried shallots from local varieties of Lansuna, Tajuk, Batu Ijo, and Bima Brebes by using additional ingredients of tapioca flour and CaCl2. An organoleptic test was carried out on 24 panelists on 12 samples of fried shallots treatment. Data collected were analyzed using a scoring system and anova statistical analysis. The result showed that there is a diversity of panelists' preferences of fried shallot from slightly like to very like in Panelist perceptions, with the highest percentage value being Batu Ijo with CaCl2 for the color parameter (62.5%), Bima Brebes with tapioca flour for the flavor parameter (50%), and in Lansuna with tapioca flour for texture and taste parameters (50%). The addition of tapioca flour can increase the level of panelist acceptance of the texture and taste of 4 varieties of fried shallots, compared to the use of CaCl2 and without the use of additional ingredients.

Effects of Starch Type and Concentration on the Physicochemical, Rheological and Sensory Properties of Bream (Abramis brama L.) Surimi-Based Gels Enriched with β-1,3/1,6-D-Glucans

The influence of starch type (waxy rice starch, WRS; tapioca starch, TS) and starch concentration (0-6%) on the physicochemical, rheological and sensory properties of surimi-starch gels (SSGs) enriched with b-1,3/1,6-D-Glucans was investigated. The main interactions of myofibrillar proteins were hydrophobic ones and disulfide bonds. The steady shear tests revealed that SSGs behaved as shear thinning fluids with yield stress and exhibited thixotropic properties. The SSGs showed temperature-dependent behaviour with activation energies: 27.5-9.04 kJ mol–1 and 27.5-6.47 kJ mol–1 regarding samples prepared with 0-6% WRS or TS, respectively. The structural differences between the SSGs were quantified in terms of the quality factor (Q), whose values at 10 Hz were in the following ranges: 6.64-20.3 and 6.64-29.1. The overall desirability index (ODI) values showed that the panelists most approved of the SSGs prepared with 5% TS and 6% WRS. The results presented in the work may be useful for producers and scientists involved in the design of pro-health foods.

Tapioca starch/PVA plastic films with water hyacinth powder: Enhanced stability in direct contact with moisture

Thermoplastic starch/polyvinyl alcohol (TS/PVA) composite is high potential plastic material but its applications are restricted owing to its strong hydrophilicity. In this study, different amounts of cellulosic fibers in the form of powder were added to TS/PVA blend with the aim of slowing down the biodegradation rate of TS/PVA films in an environment with direct moisture contact. Water hyacinth as waste biomass is considered as a readily available and low-cost source of natural cellulosic fibers. Water hyacinth powder (WHp) was prepared from fresh water hyacinth leaves and petioles with bleaching as the only treatment carried out. TS/PVA films were prepared by sol–gel casting. A preliminary study revealed that the [7:20]-TS/PVA films containing 7% w/v of tapioca starch and 20% w/w (of starch dry weight) PVA are of highest potential in term of tensile properties. A series of [7:20/x]-TS/PVA/WHp films were prepared, where “x” refers to the percentage by weight of WHp (with respect to starch dry weight) added to the TS/PVA blend and ranges from 10, 15, 20 to 25%. It is found that, although the addition of WHp results in inferior tensile properties, the films’ elasticities are partially recovered when higher amount of WHp is added. Differential scanning calorimetry studies revealed that glass transition temperatures of the films with WHp additive is slightly higher than that of the film without the additive. The best tensile properties are observed in the [7:20/20]-TS/PVA/WHp films with the ultimate tensile strength of 14.20 ± 0.08 MPa. The resistances of the [7:20/x]-TS/PVA/WHp films to biodegradation in direct contact with moisture were assessed by burying in moisture-rich soil for weeks. All of the [7:20/x]-TS/PVA/WHp films are biodegradable but degrades at significantly slower rate than that observed in the [7:20]-TS/PVA films. The 2-week cumulative extent of biodegradation of the [7:20/20]-TS/PVA/WHp films reduces to 54.91%. From fabrication perspective, the incorporation of WHp at 20% w/w enhances the films’ stabilities against moisture to the greatest extent while retains usable elasticity for a range of applications.

Predicting Properties of Tapioca Starch During Infrared Heat Treatment Using Regression Analysis and an Artificial Neural Network

Predicting Properties of Tapioca Starch During Infrared Heat Treatment Using Regression Analysis and an Artificial Neural Network

Antecedents and Consequences of Employee Job Satisfaction in Indonesia

Factors that encourage job satisfaction include the application of transformational leadership from a leader in the company. The existence of cultural diversity also contributes to the level of employee job satisfaction. Then the implementation of organizational commitment is also essential to increase employee satisfaction at work. This study deals with the antecedents and consequences of employee work satisfaction, including transformational leadership, culture diversity, and organizational commitment as antecedents and organizational citizenship behavior (OCB) and employee performance as a consequence. The research instrument used a questionnaire distributed to 280 employees who worked in cigarette factories and tapioca flour factories in Pematangsiantar City. For data analysis, this research uses the Smart PLS application with the PLS-SEM approach oriented. This research concludes that transformational leadership and culture diversity has a significant impact on work satisfaction. On the other hand, the results of this research also conclude that organizational commitment does not significantly impact work satisfaction. Furthermore, this research also confirms that work satisfaction significantly affects organizational citizenship behavior (OCB) and employee performance. Then this study was only carried out in one city so that no specific data comparison could be obtained and only focused on the use of transformational leadership variables, culture diversity, work satisfaction, organizational citizenship behavior, and employee performance. The novelty presented from this research explains that although most employees have different cultural backgrounds if supported by a fair and wise application of transformational leadership, it will encourage job satisfaction.

The Effectiveness of Addition of Tapioca Flour in Artificial Feed on The Growth of Koi Carp (Cyprinus rubrofuscus)

Growth is the process of increasing the number of cell protoplasm in an organism accompanied by an increase in size, weight and number of cells that cannot return to their previous state. One of the factors that influence the growth of koi carp is feed. Good feed is feed that can meet the nutritional needs of the koi carp. The addition of tapioca flour in the feed formula, which contains artificial feed, tapioca flour, and water in the koi carp feed, is one of the proper steps because of the increase in carbohydrate doses that can support the growth of the koi carp. This study aims to determine the benefits of adding tapioca flour to the artificial feed of the koi carp ( Cyprinus rubrofuscus ) and to determine the effect and the most appropriate dose of adding tapioca flour to the artificial diet of the koi carp ( Cyprinus rubrofuscus ). The research method used is a quantitative research method accompanied by direct observation and analysis of research data, which is also accompanied by a literature study method from previous studies to support the findings in the research results. The results showed that the more feed formula was given, the faster the growth of the koi carp produced. But must be accompanied by the right dose, which is 8 grams of feed formula once a day. While the benefits of adding tapioca flour in carp feed are increasing carp production, prolonging goldfish life expectancy, increasing efficiency and nutritional content in carp feed, increasing carp appetite accompanied by increased growth. Keywords: Goldfish Koi, Growth, Feed, Carbohydrates, Tapioca Starch

Proximate Analysis of Gluten-Free Milk Boosting Cookies Containing Banana Flowers

The World Health Organization (WHO) suggests that mothers should exclusively breastfeed their babies for the first two years after birth. Musa paradisiaca flowers, also known as banana flowers, have traditionally been consumed by mothers in Malaysia for its milk-boosting effect (the galactagogue effect). In this study, banana flower-based lactation cookies were formulated using three gluten-free flours, namely tapioca flour, rice flour and potato starch. Proximate analysis of these cookies were evaluated for their ash, moisture, protein, fat, crude fibre, carbohydrate and caloric content. Analysis was performed according to AOAC standard methods (dry ashing, hot air-oven drying, Kjeldahl nitrogen digestion, and Soxhlet-extraction). The results showed that the cookies made from rice flour had the highest nutritional content in terms of protein, fat and calories (12.29%, 54.14% and 54.03 kcal, respectively). The nutritional content of all three types of cookies showed significant differences (p&lt;0.05) except in the case of ash content. A comparison with commercially available lactating cookies (fenugreek-based) showed that the Musa paradisiaca flower cookies contained higher levels of fibre, fat, and carbohydrate (p&lt;0.05). However, the commercialized cookies had a higher calorie content (180 kcal) compared to our cookies (54.03 kcal).&nbsp; In conclusion, cookies made with Musa paradisiaca and rice flour were found to have a higher nutritional content than commercially available cookies and should be further researched for its effects on milk production in lactating mothers.

Education about The Utilization of Cassava Starch (Tapioca) for Health and Making Snack

Cassava (Manihot utilissima (Pohl.)) is one of the most widely distributed plants in Indonesia, easy to cultivate, obtain and relatively cheap price. Cassava starch is a type of material that is multifunctional as an excipient in the pharmaceutical field, has many benefits for health and is a potential food source for the community. Tapioca starch or cassava starch can be used as filler, binder and disintegrant in tablet and capsule formulations. Colomadu people in general know cassava only as a source of snacks, but do not know the benefits of cassava in the fields of pharmacy, health and nutritional value. The purpose of the service activity is to provide understanding and understanding for the community, especially Kleben, Gedongan, Colomadu Karanganyar on the use of cassava in the pharmaceutical, health and food fields. This dedication method is by way of presentations through power points, discussions and questions and answers. This service involves local community leaders to coordinate and invite the community as objects of service activities and the general public, both teenagers, adults and parents. The results of this service were felt to be very useful for the local community, which was shown by the enthusiasm of the people who came, asked and wanted a follow-up activity in the form of the practice of making various menu recipes that have been explained. This service activity is expected to increase public knowledge about the optimal use of cassava starch in the pharmaceutical, health and food fields. This activity is also expected to be able to open horizons and as a motivation for the community to open up business opportunities for making food from cassava starch (tapioca).

GAMBARAN ANGKA LEMPENG TOTAL DAN IDENTIFIKASI Escherichia coli PADA BAKSO AYAM YANG DIJUAL DI DESA SANUR KAUH DENPASAR SELATAN

ABSTRACTIntroduction: Chicken meatballs are a typical Indonesian processed meat food made from a mixture of chicken meat, tapioca flour, and spices. Chicken meatballs are one of the favorite foods of the society, but several studies on meatballs still show the result that meatballs unqualified in health.Aims: The aim of this study was to determine the quality of bacteriology of chicken meatball which are sold in Sanur Kauh Village. The parameters analyze were total plate count and identification of Escherichia coli bacteria. Methods:This research used description study with laboratory examination conducted at Panureksa Utama Laboratory. Total sample that taken in this study were 12 samples of chicken meatball. The sampling technique is using saturated sampling. Results: Based on total plate count examination, it was found from 12 samples chicken meetballs that 3 samples (25%) unqualified and 9 samples (75%) qualified according to SNI No. 01-3818:2014 about Bakso Daging. The results of identification of Escherichia coli bacteria was found that 1 sample chicken meatball (8,3%) unqualified and 11 samples (91.7%) qualified according to Permenkes No. 1096/MENKES/PER/VI/2011.Discusion: Based on the results, it can be conclude was the most of chicken meatballs was qualified in health. The sellers must be attentive about sanitation and personal hygiene during processing of chicken meatballs.Keywords: chicken meatballs, quality of bacteriology, total plate count, Escherichia coli.

Preservation of Dodol Moyog as a Gastronomic Tourist Attraction in Cirebon Regency

Dodol moyog, a snack that has a unique name, is a traditional food originating from Cirebon Regency which is currently very rare to find, even many local people do not know the dodol moyog snack itself. This study aims to determine the gastronomic concept of dodol moyog including history, philosophy, tradition, social, and to analyze the method of cooking the traditional Cirebon regency snack, the equipment used and the manufacturing standards, and efforts to preserve dodol moyog. The research method used is a qualitative method, while the data collection technique is done by interviewing, observing, studying literature and studying documentation. The result of this research is that no one knows for sure how the history of dodol moyog is called dodol moyog because in the process of making it in “oyog-oyog” or stirred. The ingredients used to make dodol moyog are tapioca flour, brown sugar, salt and water. While the ingredients for making “mata ula” are coconut milk and sugar. Support from various parties is needed in the development of the dodol moyog business so that it can attract tourists to make dodol moyog a gastronomic tourism destination in Cirebon Regency.

Effect of Sodium Hydroxide Concentration on Production of Activated Carbon from Cassava Peel

Cassava is a staple crop that can grow in Indonesia throughout the year and has a high adaptability to various soil conditions. Cassava or cassava can be processed into various food industries such The high carbon content of cassava peel makes it can be used as raw material for the manufacture of activated carbonas tapioca flour, fermentation industry, and other basic industries. Activated carbon is made by chemical activation of an alkaline solution. The results of the study produced activated carbon with a moisture content of 9.3406%, ash content of 6.5907%, iodine number 781,7656 mg/g . The results of the activated carbon have met the quality standard of SNI 06-3730-1995

The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated Meat.

The objective of this study was to investigate the use of potassium chloride (KCl) and tapioca starch (TS) to reduce salt levels below 1.5% in sausages manufactured using previously high pressure (HP) processed pork (150 MPa). A 3 × 2 × 1 factorial design was used to formulate breakfast sausages with three salt levels (0.5%, 1.0%, and 1.5%), two ingredient levels (no added ingredient or added as a combination of KCl\\TS), and one pressure level (150 MPa). Partial replacement of NaCl with KCl and addition of TS had beneficial effects on the water binding abilities of sausage batters by decreasing (p < 0.05) total expressible fluid (%) and increasing water holding capacity (%). Overall, results indicated that the use of KCl\\TS imparted some beneficial effects to salt-reduced low fat breakfast sausages and has the potential to reduce salt levels in the breakfast sausages to 1.0% while still maintaining the organoleptic and functional properties traditionally associated with these meat products.

Tapioca flour as a heat insulator for learning media for students with hearing impairments

The objective of this study was to determine the use of tapioca flour as a heat insulator for learning media for students with hearing impairments. Experiments were done method by testing tapioca flour placed on the wall that heat radiated by bulb lamp with various intensities (i.e. 8, 10, and 12 W). The results showed that tapioca flour is a good heat insulator. This is confirmed by the test results using thermocouple tools showing a decrease in temperature of the insulator testing toolbox. The tapioca flour caused the heat from the lamp inside the box to be restrained from spreading out completely. The concept of heat radiation and the change of heat adsorbed by tapioca flour was explained, which can be further developed for learning media for students with hearing impairment. The results of this study are expected to facilitate teachers in providing understanding to students in understanding the occurrence of heat insulators, especially for students with hearing impairments.