Cassava Chips Research Articles

Performance Characteristics of the Quantitative Method for Staphylococcus aureus in Food Products Correspond to ISO 16140-3: 2021

Staphylococcus aureus is a pathogenic bacterium that poses significant health risks when present in food products. High levels of Staphylococcus aureus in food can indicate poor hygiene and handling practices during food production, processing, or storage. In order to maintain food safety and quality, verification of the quantitative method of Staphylococcus aureus is very important. Method verification represents a crucial stage in guaranteeing that all employed procedures conform to the necessary criteria for dependable and precise data. Following the guidelines established in ISO 16140-3:2021, method verification is accomplished through the calculation of the Intralaboratory Reproducibility Standard Deviation (SIR) for implementation validation and the eBias value for verifying the suitability of the method for assessing specific food items. This research was conducted with the objective of confirming the ISO 6888-1:2021 as the designated reference method for quantifying Staphylococcus aureus in food products. For the purpose of confirming the implementation of the method, Cheese was utilized as the test food item. In the context of verifying the method's applicability to different food products, a range of items including condensed milk, margarine, baby porridge, cassava chips and ready-to-eat sausage were examined as challenging foods. Every chosen food item was artificially contaminated with Staphylococcus aureus WDCM 00034. The SIR value obtained was 0.04 ≤ 2× 0.11 (the lowest mean of SR value from ISO 6888-1:2021) which indicated that the National Quality Control Laboratory of Drug and Food (NQCLDF), Indonesian FDA was able to implement the method very well. In addition, the eBias value for all types of food tested was below 0.5log10, which showed that the quantitative method for coagulase-positive Staphylococci (Staphylococcus aureus and other types) could be applied in the NQCLDF laboratory for the extensive scope of food.

Sensory analysis and physicochemical characterization of Boursin cheese from milk of goats fed increasing levels of cassava chips

Sensory analysis and physicochemical characterization of Boursin cheese from milk of goats fed increasing levels of cassava chips

Perancangan Mesin Pengupas Singkong dengan Metodologi NIDA-QFD untuk Industri Keripik Singkong ABC Banyuwangi

Banyuwangi produces potential cassava chips. However, due to slow manual stripping, production capacity is low, market demand is high, and product quality decreases. This study develops an optimized peeling machine using NIDA-QFD to meet user needs and increase innovation. Experimental design model and 5 alternative actions of cassava peeling machine. ABC Banyuwangi Industry with 10 respondents, including owners and employees, was given intervention in the action decision. NIDA-QFD developed a cassava peeling machine design that is efficient and minimizes risk. Alternative 3 was chosen, with user body dimensions (height 110-180 cm), using sturdy materials (steel angle profile, stainless steel plate), and having 5 peeling rolls (diameter 80 mm, length 910 mm) for an effective and efficient stripping process. The 220 volt 1/2 PK AC drive system ensures the roll rotates with optimal speed and torque. The cassava skin remover is made of stainless steel which is rust-resistant and easy to clean, so it is feasible to overcome the problem of manual peeling of cassava and opportunities for progress in the cassava chips industry.

Immobilization of l-asparaginase on genipin cross-linked chitosan beads shows better acrylamide diminution in cassava chips: Process optimization and characterization.

Glutaraldehyde is the conventionally used cross-linker for the activation and cross-linking of support matrices used in enzyme immobilization. However, the toxic nature of glutaraldehyde makes it unsafe for food applications, propelling the need for nontoxic cross-linkers. Genipin reacts with the primary and secondary amines generating a dark-blue colored pigment and is an attractive alternative to glutaraldehyde as a cross-linker for enzyme immobilization. Apart from its excellent cross-linking properties, genipin possesses added advantages over glutaraldehyde such as proven health benefits, biocompatibility, and biodegradability. The present study explores the application of chitosan beads cross-linked with the natural and nontoxic agent, genipin, for immobilizing l-asparaginase, aimed at its subsequent use in mitigating acrylamide formation in food products. The immobilized l-asparaginase exhibited improved functionalities such as stability, reusability, and reduction in acrylamide formation in deep-fried cassava chips. One of the limitations observed during application in the food process was the mechanical fragility of the chitosan beads during speedy stirring. This can be overcome by increasing the concentration and time of contact of the coagulant bath during the formation of chitosan beads. The drying of the enzyme-bound chitosan beads will also lead to shrinkage and prevent breakage during stirring. This study conclusively demonstrated the applicability of immobilizing l-asparaginase on genipin cross-linked chitosan beads in food-related processes.

Effects of Substituting Cassava Pulp with Broken Rice and Cassava Chips in Crossbred Holstein Diets: Rumen Fermentation, Enteric Methane Emission, and Energy Utilization.

This study evaluates the effects of substituting cassava pulp with broken rice and cassava chips in the total mixed ration silage diets of beef cattle on feed composition, ensiling quality, digestibility, and energy utilization. Fifteen Holstein Thai native crossbred (89% Bos taurus × 11% Bos indicus) steers in the fattening phase, with an average age of 2.5 ± 0.1 years and an initial body weight of 603.7 ± 14.3 kg, were used in the energy balance trial. Using a randomized complete block design with five replications, the steers received one of three treatments. The three dietary treatments included substituting cassava pulp with cassava chips and broken rice on a dry matter basis with ratios of 50:0:0, 30:20:0, or 10:20:20. The results show that broken rice is a superior nutrient source and provides greater energy balance (p < 0.01). Despite the cost implications, substituting cassava pulp and chips positively impacts the ensilage pH and reduces the acetic acid concentration (p < 0.01). There was an increase in the lactic acid bacteria count (p < 0.05) and a reduction in the rumen ammonia, propionate, and butyrate concentrations (p < 0.05) without adverse effects (p > 0.05) on digestibility, blood metabolites, or enteric methane emissions. These findings suggest that broken rice is a promising alternative grain-rich ruminant feed. Future research should explore on-farm long-term feeding and economic evaluations to provide a more comprehensive understanding of the practical implications.

Strategi Pemasaran dalam Meningkatkan Penjualan Cassava Snacks

This study aims to find out the marketing mix strategy of the Cassava Snack cassava chips business using social media, namely by using Facebook, Whatsapp and marketing directly to consumers. The 4P marketing mix in this study is products, prices, promotions, and places. The methods used in this study are qualitative methods and descriptive approaches. To obtain data in this study, researchers conducted observations, direct interviews, and documentation. Data analysis is carried out qualitatively consisting of data reduction, data presentation, and conclusion drawing. The results of this study show that the marketing mix strategy using the 4P method can increase product sales if applied properly, besides that marketing using social media can also help increase product sales, besides that product quality can also affect the marketing mix, because consumers will certainly see the product first from the quality, therefore quality plays a very important role in the marketing mix of a product especially in Cassava Snack products

Pendampingan Pemasaran Criping Singkong Melalui Media Instagram

A community service program is one way of implementation to improve human resources (HR) 's ability to meet community needs and solve social problems together with the community to enhance social welfare per the vision, mission, and functions of Islamic state universities. Therefore, the author presents a cassava chip marketing innovation training program through Instagram media due to the impact of COVID-19 in Banyudono Village, Ponorogo as an effort to advance and improve the online market. Training for home industry owners using the ABCD (Asset Based Community Development) method which prioritizes assets and potential that exist around and are owned by the community. The main conclusions resulting from this service program, among others: First, this activity serves as an effort to improve the human resource capabilities of home industry owners related to the use of social media. Second, increasing insight and knowledge of home industry owners on the use of online marketing through Instagram social media in the era of globalization and the covid-19 pandemic.

Determination of acrylamide in plantain and cassava chips through solid‐phase microextraction and gas chromatography with flame ionisation detection

SummaryA robust method for analysing acrylamide in plantain and cassava snacks was developed using SPME and GC‐FID. Optimised via Box–Benkhen design, the method met European standards with a calibration curve R2 &gt; 99%, detection limit 63 μg kg−1, and quantification limit 212 μg kg−1. Precision was &lt;17.76% as per Horwitz equation. Acrylamide levels in fried ripe plantain were 894.40 ± 56.35 μg kg−1 and in cassava snacks 59.42 ± 2.46 μg kg−1. This validated method offers an efficient means for acrylamide control in thermally processed foods.

Utilization of Local Food as a Business Opportunity in Karangjatianyar Village Wonorejo Pasuruan

Utilization of local food in the economic crisis is a concept in the economic field that prioritizes human resources who have knowledge and creative ideas as a strategy to advance the community's economy. There are problems in Karangjatianyar Village residents such as unemployment, one of which is due to layoffs (Termination of Employment), the work program chosen is the utilization of local food as a new business opportunity in the economic crisis, namely increasing economic efforts by utilizing sweet corn processed into JaSuKe, utilizing Cassava plants so as to increase economic efforts by making Cassava chips, home businesses utilizing spicy dried noodles, tomato cultivation to improve the economy in the economic crisis. This work program involves cooperation between the village head, household heads, Cassava chip business owners, noodle home business owners, and tomato plant cultivation owners as well as local residents. With the efforts made in Karangjatianyar Village, it is hoped that it can continue to be developed by local residents to help improve the economy.

Effect of blade rotational speeds on the performance of cassava milling machine

Abstract Cassava (Manihot esculenta) is a food source of carbohydrates in Indonesia. Cassava flour is used as raw material for processed food products. A performance evaluation of the cassava milling machine has been carried out by varying the blade rotational speeds. There are three parameters related to machine performance and two parameters related to cassava flour. The machine performance parameters are capacity, electric power, and specific energy, while the cassava flour parameters are temperature and particle size distribution. The performance evaluation showed that the higher the blade rotational speeds, the higher the capacity and electrical power, at 8000 rpm the resulting capacity and electrical power are 465.5 kg/hour and 2418.8 W respectively. At the same blade rotational speeds, the lowest specific energy is also obtained, at 19,540.52 J/kg. In all variations of blade rotational speeds, there is an increase in temperature from cassava chips to cassava flour, an average of 2.7 °C. Meanwhile, the cassava flour particle size showed that in each variation of the blade rotational speed, the dominant flour size is 60-80 mesh. At a blade rotational speed of 8000 rpm, the cassava flour particle size of 60-80 mesh is the largest when compared to other blade rotational speeds at 45% of the cassava flour produced by flouring. Based on statistical analysis, by varying the blade rotational speeds, it is stated that there are no significant differences in the results of the performance parameters except for the flouring capacity parameter at blade rotational speeds of 8000 rpm.

PELATIHAN PENCATATAN KEUANGAN BERBASIS AKUNTANSI BIAYA PADA PENGUSAHA KECIL DI DESA MEKARPAWITAN KECAMATAN PASEH KABUPATEN BANDUNG

Community Service (PKM) which was carried out in Mekarpawitan Village, Paseh District, Bandung Regency, aims to organize training for small entrepreneurs in financial recording based on cost accounting, then to be applied to each field of business. Small businesses are part of Micro, Small and Medium Enterprises (MSMEs). The training venue was held in the Mekarpawitan Village Office Hall. The participants who took part in the training activities totaled 13 people, in the field of industrial products amounted to 5 people and food products amounted to 8 people. Industrial products such as: clothes made of t-shirts, veils and school bags. Meanwhile, food products such as: cassava chips, banana chips, and processed corn. They are small entrepreneurs with limited individual and group capital, which are managed independently. Some of the products are sold locally and some are sold outside Bandung. The problem experienced by small entrepreneurs is that financial recording has not been done in an orderly manner, and some have not even done any financial recording in the business. So that it has difficulties in determining capital, production costs, cost of production and cost of goods sold. To overcome this problem, it is necessary to hold training for small entrepreneurs on financial recording based on cost accounting. The implementation of the training is assisted by the appointed committee, which is in charge of preparing the implementation instructions and financial recording modules that have been made, as well as the provision of the necessary facilities and infrastructure. The process of implementing the training went smoothly in accordance with the provisions. The result of the training is that small entrepreneurs should apply financial recording based on cost accounting in each field of their business. Financial recording is based on cost accounting such as capital, production costs, cost of production, cost of goods sold, balance sheet and profit/loss statements. With the implementation of financial recording based on cost accounting, it will be easy to predict the development and sustainability of the business in a short time.

Pendampingan UMKM: Meningkatkan Daya Saing Dan Inovasi di Era Digital Pada UMKM Bintang Emas di Desa Kasengan, Kecamatan Manding, Kabupaten Sumenep

The SME assistance program entitled "SME Assistance: Enhancing Competitiveness and Innovation in the Digital Era for Bintang Emas SMEs in Kasengan Village, Manding Subdistrict, Sumenep Regency" was implemented from March 1, 2024, to May 31, 2024. This program aims to enhance digital capacity, product innovation, and modern marketing strategies for Bintang Emas SMEs. Through digital marketing training, product innovation workshops, and technical assistance, participants learn to utilize digital technology and e-commerce platforms to enhance the visibility and sales of their products, including the flagship product of cassava chips. The results showed a 25% increase in sales in the first three months, an improvement in product variety and quality, as well as an enhancement in business and financial management skills. This program also successfully fostered a spirit of mutual cooperation and collaboration in the local community and strengthened the relationship between SMEs and the surrounding community. With these achievements, it is hoped that Bintang Emas SMEs will continue to innovate and adapt to market changes, providing sustainable benefits to the local economy and the welfare of the local community.

PENDAMPINGAN BRANDING UMKM MELALUI SOSIAL MEDIA DAN DESAIN KEMASAN DALAM UPAYA PENINGKATAN KINERJA PEMASARAN PADA UMKM KERIPIK SINGKONG BU WATI

This research aims to enhance the marketing performance of UMKM Keripik Singkong Bu Wati through assistance in branding using social media and packaging design. Keripik Singkong Bu Wati offers healthy cassava chips without preservatives in two flavors: original and sweet spicy. The main goal is to address branding and marketing challenges by focusing on product packaging development, assistance in business permit issuance, strategic market collaboration recommendations, and social media management. The methodology used includes needs analysis through interviews and direct observations, collaboration with a design team to create attractive packaging, and social media management training. The results of this study show significant improvements in product packaging quality, legal compliance, market access, and active presence on social media. These improvements have led to increased competitiveness and business growth for UMKM Keripik Singkong Bu Wati. In conclusion, the branding and marketing strategies implemented in this research have had a positive impact on the visibility and market reach of Keripik Singkong Bu Wati, strengthening relationships with consumers. This approach can be applied to other UMKMs to help them thrive in a competitive market.

A survey of potential and frequency used of local feedstuffs in the concentrate formulations for beef cattle feedlot in Indonesia

Abstract In Indonesia, the most popular system of beef cattle farming is a feedlot system, in which cattle are fattened for 3-6 months before being marketed. For a feedlot system to be successful, the availability of feed throughout the production process is important. Local feedstuff is commonly utilized as concentrate feed for beef cattle. This study aimed to identify the types of local feedstuff, the factors affecting their selection and availability, and the supply chain, particularly in feedlots across Indonesia. The study involved surveys, through questionnaires, interviews, and observation. Farm, feed mill, and supplier of feed visits were made and the management were interviewed regarding the feed commonly used in the farm and feed mills. Descriptive analysis was used to describe the local feedstuff’s availability and potential in the feed supply. The research results show that the local feedstuff most frequently used in sequence were palm kernel meal (11.97%), solid tapioca waste/onggok (9.83%), molasses (8.97%), dried cassava chips (8.55%), coffee husks (7.26%), copra meal (7.26%), bran pollard (6.84%), rice bran (5.13%), rice husks (5.13%), and corn cobs (5.13%). The important factors for selecting the types of feedstuffs used were demand (26.3%) and availability (26.3%). The most important factor impacting the availability of feedstuff was the harvesting season (26%). Feedstuff suppliers consist of four types: producers, distributors, agents, and retailers who fill customer demand, with distributors being the most dominant choice.

Analysis of the Nutritional Quality of Local Feed Ingredients Commonly Used in the Concentrate Formula for Beef Cattle Feedlots in Indonesia

Indonesia's annual beef consumption is experiencing a steady rise. In 2021, the per capita beef consumption amounted to 2.56 kg per person per year, resulting in a total of 696 million kilograms consumed across the country. This quantity is equivalent to the slaughtering of approximately 3.98 million cattle annually. With the increasing growth of the feedlot industry, cattle farmers, including feedlot operators, have the opportunity to enhance the value of agricultural companies in Indonesia by utilizing local feedstuffs. The objective of this study was to assess the suitability and nutritional value of indigenous feed sources for beef cattle in Indonesia. The research utilized feedstuff varieties and characteristics sourced from feedlots spanning since 2012-2021. The employed methodologies encompassed surveys, interviews, and questionnaires. This research involved the collection of both primary and secondary data. The potential and quality of local feedstuff were described using descriptive analysis. This research showed that eight types of local feedstuff could be categorized as energy sources including dehydrated cassava chips with a total digestible nutrients (TDN) value of 84.2% and bran pollard with a TDN value of 66.6%. The fiber sources consisted of corn cob (37.7% crude fiber), coffee husk (38% crude fiber), cocoa bean shell (20% crude fiber), tapioca solid waste/onggok (22% crude fiber), and palm kernel meal (22.1% crude fiber). The protein source consisted of copra meal with a protein content of 22.4%. The physical test most frequently inspected the feed color (18.1%) and odor (18.1%). Moisture examination (24%) was the most frequently used of proximate analysis was employed to identify the chemical composition. In conclusion the existence of eight local ingredients which were categorized into three different types: energy source, protein source, and fiber source commonly used in the concentrate formula for beef cattle feedlots in Indonesia.

Experimental Investigation of the Drying Characteristics of Tapioca Under Solar Drying Condition

Agricultural products are subjected to one form of processing or the other, to either improve the shelf life of the products, or as a necessary condition before consumption. Solar drying is one method that helps to increase the shelf life of agricultural products. In this study, an experimental investigation of the drying characteristics of cassava chips popularly called tapioca was carried out for the purpose of improved shelf life and hygiene, under solar drying conditions in the month of December, 2023. An analysis of key parameters was conducted on the experimental data and post-processed in the Microsoft Excel environment. The results suggested that the moisture removal rate of tapioca was 0.2183 % to 6.3829% on dry mass basis, with cumulative drying time of 27hours in three days. The maximum and minimum energy values during the drying period were 15485.14kJ and 9.6243kJ, respectively. Thus, the average value obtained for solar collector efficiency varied from 6.99 % to 16.89 %. The study also established that the colour and texture of the tapioca under the drying conditions could be retained.

Analisis Activity Rasio Pada Sektor Informal di UMKM kuliner di Kota Palangka Raya

This research aims to evaluate the financial and operational conditions of culinary MSMEs in Palangka Raya City using activity ratio analysis, as well as formulating strategies to increase their efficiency and competitiveness. This analysis uses data on initial capital, income and costs of various types of snacks in Palangka Raya City which were collected through interviews and field observations. Sellers of snacks such as satay, POP Ice drinks, jasuke, cassava chips and boiled peanuts provide detailed information about their capital, daily income and operational costs. The data is analyzed using the activity ratio formula to assess operational efficiency and identify the strengths and weaknesses of each business, providing insight for traders to increase profitability. The results of this research show that the activity ratios, namely Turnover Asset Ratio (TAT) and Inventory Turnover (IT), in various types of culinary MSMEs in Palangka Raya City are relatively similar. The effectiveness of asset use and inventory management for traditional snack businesses shows the same pattern. These findings emphasize the importance of increasing operational efficiency and asset management for culinary MSMEs. However, this research has limitations in sample size and area coverage, so further research with a larger sample and wider area is needed to provide a more comprehensive picture.

Evaluation of exposure to cyanogenic glycosides and potential hydrogen cyanide release in commercially available foods among the Korean population

The release of hydrogen cyanide (HCN) after food ingestion can pose a serious health risk to consumers. This study aimed to simultaneously quantify four cyanogenic glycosides (lotaustralin, prunasin, taxiphyllin, and dhurrin) using liquid chromatography–tandem mass spectrometry. The analysis scope extended beyond agricultural products to various consumer foods to estimate dietary exposure to cyanogenic glycosides and assess its risk levels. The major exposure sources are cassava chips (lotaustralin), apples (seeds) (prunasin and dhurrin), and Prunus mume axis (taxiphyllin). In addition to quantifying specific cyanogenic glycosides, this study proposed the development of a preliminary risk assessment framework based on the dietary exposure assessment and the calculation of theoretical levels of HCN derived from cyanogenic glycoside concentrations. In the absence of established guidelines for the permissible intake of foods containing cyanogenic glycosides, this study provides initial guidance for assessing the risks associated with a range of commonly consumed foods.

Key fuel characteristics and techno-economic aspects of torrefied rubberwood biomass pellets produced by incorporating various cassava-based binders at varied doses.

Improving energy content and hydrophobic nature of woody biomass can be pursued through torrefaction. This gives torrefied biomass with a low bulk density, potentially increasing storage and transport costs. To overcome this issue, densifying the torrefied biomass is necessary. However, poor binding of particles makes densification challenging without using a binder. Therefore, the aim of this study was to investigate the physicochemical characteristics and techno-economic aspects of torrefied rubberwood biomass (TRWB) when pelletized using various cassava-based binders at different blending ratios. The selected binders included cassava starch (CS), cassava pulp (CP), and cassava chip (CC). Each binder at 5%, 10%, or 15% (wt.) was mixed with TRWB and water before pelletizing using a flat die machine. The results revealed that pelletizing TRWB with different cassava-based binders at various blending ratios influenced the physicochemical characteristics of the TRWB pellets, particularly dimensions, bulk density, fuel and atomic ratios, and energy content. The TRWB pellets demonstrated energy densities in the range of 7.95-11.39 GJ/m3, and their mechanical durability and fine content fell within acceptable ranges. The TRWB pellets maintained their shape during 120min of water soaking, with water absorption levels varying by binder dose. The pelletizing ability, material, and energy costs of TRWB pellets depend on binder type and dose. CP can be applied as a binder for pelletizing torrefied rubberwood biomass. However, the mechanical durability of the product needs to be above the user requirement or standard.

Substituting effects of winged bean tuber-modified starches for cassava chip in concentrate diets on rumen fermentation, nutrient utilization, and blood metabolites in Thai native beef cattle.

This study examined the effects of substituting winged bean tuber steam (WBTS) modified starches for cassava chips (CSC) in the concentrate diet on rumen fermentation, nutrient utilization, and blood metabolites in Thai-native beef cattle. Four Thai-native bulls were assigned randomly as a 4×4 Latin square design, which represents the amount of CSC replaced with WBTS in the concentrate mixture diets at 0%, 10%, 20%, and 30%. Increasing levels of WBTS replacement for CSC in the concentrate diets had a quadratic effect on total dry matter (DM) intake (p<0.05). Replacement of WBTS at 20% and 30% for CSC did not alter total DM intake compared to 0% WBTS, whereas 10% WBTS replacement could significantly increase total DM intake by 0.41 kg DM/d compared to the control group. In addition, neutral detergent fiber (NDF) digestibility showed a quadratic increase (p<0.05) when CSC was substituted at various levels of WBTS in the concentrate diet (p<0.05). Replacement of CSC with WBTS at 10% and 20% showed higher NDF digestibility when compared to 0% replacement. There was a quadratic increase in blood glucose at 4 h post-feeding, and the average blood glucose value was significantly lower (p<0.01) when substituting CSC with WBTS. Substituting WBTS for CSC at 10% in the concentrate diet showed the highest blood glucose concentration when compared to other treatments. Replacing CSC with WBTS at 10% and 20% shows a higher concentration of C3 than those of other treatments (0% or 30%). The nitrogen (N) intake increased linearly (p<0.05) when substituting WBTS for CSC at all levels in the diet. Additionally, N retention and the ratio of N retention to N intake increased (p<0.05) when substituting WBTS for CSC at 10%, 20%, and 30% compared to 0%. The gross energy intake (GEI), digestible energy intake (DEI), and energy efficiency (DEI/GEI) were quadratically increased when substituted with various levels of WBTS for CSC in the concentrate diet. The findings indicate that substituting 10% of CSC in the concentrate diet with WBTS may be sufficient as an alternative feed resource for improving nutrient utilization and metabolic efficiency in beef cattle diets.