Manufacture Of Food Products Research Articles

FORMULASI DAN EVALUASI KARAKTERISTIK SERUM ANTIOKSIDAN EKSTRAK ETANOL UMBI BIT MERAH (Beta vulgaris L.)

Red Beetroot Tubers have the benefit of providing a natural colour in the manufacture of food products. In the red beetroot fruit, there is the pigment betacyanin which is a derivative of betalain. Betasianin is a red or violet pigment which is a group of polar flavonoids because it binds to nitrogen pigment sugars and is a substitute for anthocyanins. The purpose of this study was to determine which red beet tuber ethanol extract face serum formula (Beta vulgaris L.) was the best, based on the results of the physical evaluation (organoleptic, pH, dispersion, viscosity, homogeneity), proving the presence of antioxidant content based on qualitative testing using KLT and specific spotting (DPPH 0.4%) in each formulation. The result of this study is that the content of secondary metabolites of red beetroot tuber extract (Beta vulgaris L.) positively contains flavonoid compounds, alkaloids, quinones, saponins, and flavonoids, based on the results of the physical evaluation (organoleptic liquid textured and brownish-yellow in colour, pH (5.00), dispersion power (5.5), viscosity (1997), homogeneity test with homogeneous results and based on qualitative antioxidant activity tests using Thin Layer Chromatography and spotting appearance specific (DPPH 0.4%) is F2 because it has a more pronounced yellow spot colour against the background of a purple colour plate, this means that the red beet tuber face serum preparation contains a class of antioxidant compounds. So it can be concluded that the best formula is formula 2 because it has good dosage characteristics and is suspected to contain antioxidant compounds based on qualitative analysis

Effect of heat treatment on vitamin content during the manufacture of food products at industrial scale

The molecular structure of vitamins makes them easily degradable under various conditions such as temperature, pressure, and pH. It is necessary to understand and determine the stability of vitamins during the processing of food products to ensure their presence at the time of consumption. In this study, the degradation of vitamins added was assessed before and after heat treatments during the manufacturing of food products. Vitamins of interest were quantified by HPLC. The results obtained allowed to establish that prolonged heating of the product caused water-soluble vitamins degradation. The greatest degradation was observed for vitamin B12, decreasing by 94% in a baby porridge product after pasteurizing at 85 °C for 15 s. In contrast, vitamin B1 showed the lowest reduction in a chocolate milk, decreasing by 4% after ultra-high-temperature (UHT) treatment at 139 °C for 5s.

Environmentally Friendly Technological Innovations in The Form of Botanical Pesticides and Biological Pesticides for Cocoa Plants in Ransiki Tourism Areas

Ransiki area is the capital of South Manokwari regency which has tourism potential with its exotic natural beauty so that it is visited by many tourists. In addition, the area has a lot of endemic plant diversity that has the potential to produce secondary metabolic compounds, one of which is black fruit trees (pohon buah hitam). The leaves of the black fruit tree contain secondary metabolic compounds of tannins (8.34-37.26%), more than flavonoids and alkaloids. For the development of environmentally friendly technological innovations, the Faculty of Agriculture UNIPA continues to develop black fruit tree leaves as liquid and powder botanical pesticides, as well as the biological pesticide from Trichoderma sp with inoculum sources obtained around the cocoa plantation in the Ransiki area. Cocoa plants are managed by indigenous people, immigrants and companies/cooperatives, have produced food products in the form of chocolate bars and cocoa powder, have potential for regional income and sales have reached overseas. Community service activities carried out from October to December 2021, use counseling methods, technical guidance/training, dissemination, and demonstration plot, mentoring. This activity is in line with the increasing promotion of tourist attractions in the Ransiki area, aiming to introduce and utilize regional superior agricultural products that can be applied to cocoa plants. Furthermore, it is expected to provide an increase in regional income, welfare of farmers and companies/cooperatives, and improve the quality of cocoa products from organic farming towards sustainable agricultural development. The application of botanical pesticides in cocoa plantations has proven to be able to control cocoa pod sucking ladybugs (Helopelthis spp), stem borers (Zeuzera coffea), and the dissemination of pesticide products are used as guidelines for preparing work plans for the Department of Agriculture, Cooperatives, Industry and Trade, South Manokwari Regency

IDENTIFIKASI KANDUNGAN LOGAM BERAT PADA PRODUK TEMPE DI INDUSTRI RUMAH TANGGA DESA KALORAN, KECAMATAN NGRONGGOT, KABUPATEN NGANJUK

Food products produced and distributed in Indonesia must meet food safety requirements and the maximum threshold for contamination of heavy metals in food. It is necessary to pay attention so as to produce food products that are safe and feasible to be consumed. Household Industry that is often found one of them is soybean tempeh. Aspects of hygiene and sanitation in production activities should be considered because it can allow the contamination of heavy metals that enter the tempeh products through the production process and equipment used. The purpose of the study was to identify heavy metal contamination in tempeh products in kaloran village household industry in Ngronggot subdistrict of Nganjuk regency in 2021.
 This type of research is descriptive with a cross sectional approach. Using purpusive sampling method with the reason in the household industry has given permission to conduct research and according to the criteria of research conducted, namely the results of tempeh products packaged using plastic. Variables studied: equipment, packaging and labels, as well as soybean tempeh products to be inspected heavy metals Cd, and Pb. Data collection conducted observations, interviews and laboratory examinations.
 The results showed that the equipment used in production is not eligible, namely 75% equipment material, 50% layout and no supervision. 100% packaging selection using plastic packaging. The contamination of heavy metals cadmium (Cd) and lead (Pb) in tempeh is still below the threshold (SNI).
 The conclusion of the results of the study shows that the content of heavy metals in the household industry tempeh in the category of eligible. However, it is advisable for industry owners to pay attention to the cleanliness of equipment and the selection of safe packaging for food.

PENINGKATAN KESEJAHTERAAN DESA MELALUI PROGRAM KEWIRAUSAHAAN DI ERA PANDEMI KELURAHAN TAMBAK BERAS, CERME KIDUL, NGABETAN, MOROWUDI, BANAJARSARI, JRAKAH KECAMATAN CERME, PURWOREJO JAWA TIMUR DAN JAWA TENGAH

Java Island is an island in Indonesia which is the 13th largest island in the world. With a population of approximately 160 million. Java's economy is highly dependent on the agricultural and plantation sectors, especially from farming in rice fields. Especially in the area of ​​East Java which is dominant in producing food products. The impact of the current outbreak of the Covid-19 pandemic is felt in many countries as well as in Indonesia, almost all provinces experienced significant changes due to this outbreak. One of the affected aspects is economic activity, therefore there is a need for understanding related to entrepreneurship. By running entrepreneurship, people will see opportunities and are always open to any positive input and changes so as to be able to bring the business to continue to grow rapidly. Socialization activities from KKN which were carried out online during the Covid-19 Pandemic which were carried out without meeting in person were provided by students of the University of Muhammadiyah Gresik together with the community in Cerme District and several villages in the District including Cerme Village, Banjarsari, Gedang Kulut, Morowudi in addition to that in the District Bungah and Purworejo District. This activity aims to improve and create a new product or new encouragement and motivation from welfare activities through entrepreneurship programs. The hope is that through their potential they are able to produce something useful for themselves and others. The community also actively participates in entrepreneurship socialization and online activities

(Digital Presentation) Developing Meat Alternatives with Screw-Based 3D Food Printing

Food 3D printers are next generation devices that can fabricate food products with complex internal structures and external shapes, and are expected to be used as devices for producing food products with shapes and textures that meet people's preferences, but also provide requirement of seven essential factors for a balanced diet: carbs, protein, fat, fiber, vitamins, minerals, and water [1, 2]. The food 3D printer can handle two types of food at the same time, and since it can form food in two colors, it can make food that cannot be made with a syringe nozzle. On the other hand, there are concerns about the shortage of protein supply due to the increase in population, and alternative meats that are not derived from livestock are attracting attention [3]. Currently, there are few reports of research on alternative meats using food 3D printers, and in particular, 3D modeling of alternative meat that reproduces the texture of actual meat has not been done much. In this study, we have developed a food 3D printer technology that enables the modeling of alternative meat that reproduces the texture of actual meat. We have investigated the composition of alternative meat materials suitable for 3D printing based on soy protein, and the material properties of the dough using a rheometer. In future, we will report on the movement and layering during the 3D food printing process.

P002 Access to Fresh Produce and Low-Fat Food Products in SNAP-Eligible Virginians During COVID-19

P002 Access to Fresh Produce and Low-Fat Food Products in SNAP-Eligible Virginians During COVID-19

Sosialisasi Identifikasi Bahan Tambahan Boraks Pada Kerupuk Di Kabupaten Karimun

One of the most produced food products was crackers. Crackers can be made from fish, shrimp, cuttlefish, and others, and cab be sold to improve the community’s economy. For improving the quality and durability of processed seafood products, food additives were added, on of which is preservatives. The problems was occured in the community were: 1) there were still food products that used borax as a preservative, 2) there was no education on how to identify borax in crackers, 3) provide education about the dangers of preservatives to health. The methods used in this activity were: 1) laboratory test for testing with flame test, and 2) the socialization step

Characterisation of Polishing Frequency for Three Varieties of Sorghum Grain in Java, Indonesia.

To determine the suitability of different sorghum cultivars (grown in Indonesia) for the manufacturing of acceptable food products, their properties must first be characterised. During sorghum processing, polishing may affect the final nutritional value and quality of the product. This study is aimed at determining the effects of sorghum variety and polishing frequency on nutritional value. This was achieved by using a factorial randomised block design with two factors: sorghum variety (Bioguma, Numbu, and Super) and polishing frequency (once, twice, or thrice). Tannin content, antioxidant capacity, levels of dietary fibre and resistant starch, and fat, ash, and carbohydrate content varied according to sorghum cultivar. Compared to other sorghum varieties, the Super cultivar contained the highest levels of antioxidants, dietary fibre, fat content, protein, resistant starch, and tannins (although high tannin content could be lowered by polishing grains up to three times). The frequency of polishing affected tannin and ash levels in all three sorghum varieties. Polishing frequency also affected the antioxidant capacity of polished sorghum grains. The findings from this study should be considered when determining appropriate applications for various sorghum-based food products.

Commercial Artificial Sweeteners Affect Spermatogenesis in Mice

The use of artificial sweeteners has increased in recent years. More young people are using them as a non- caloric sweetener in coffee or tea. They are also present in many manufactured food products such as biscuits and cakes. Many studies explored the potential biological effects of artificial sweeteners. However, most studies explored single types of artificial sweeteners, while very few were done on the actual commercial artificial sweeteners compounds present in the market and used the normal permitted daily dose. Spermatogenesis is one of the important biological functions that leads to the production of the male germ cells, the sperms. Studies showed that male infertility has increased in recent years. - The aim of this research was to study the effect of commercial artificial sweeteners on mouse spermatogenesis. Male albino mice were divided in two main groups: 1.Control group and 2.Treated group. Each group was then divided into 4 groups (C1,C2,C3 and C4) and (T1,T2,T3 and T4 ). Treated Swiss albino male mice were orally given 50mg/kg commercial artificial sweetener solution for four weeks. While the controls were given distilled water. Artificial sweeteners caused multiple malformations in spermatozoa such as a ring shape at the end of the sperm tail, coiled sperm, short tail and cytoplasmic droplet seen in the mid-piece compared to the controls. Alteration of spermatogenesis process was seen in treated testis histological sections compared to the controls, by the increased number of deformed seminiferous tubules, the shrinkage in their size and the disappearance of the membrane surrounding some of the seminiferous tubules causing their fusion. Our results showed that daily consumption of 50mg/kg of commercial artificial sweeteners affects the spermatogenesis process in mice and produces malformed sperms.

Зарубіжна практика підвищення доступності продовольчих товарів для різних верств населення в контексті трансформації продовольчих систем в Україні

Goal. To analyze and generalize the foreign practice of increasing the availability of food products for citizens of different categories. To reveal the features of government programs in this area abroad and to form proposals for Ukraine. Methods. The study takes into account the results of their research and the development of well-known agricultural scientists. The study used systematic analysis, synthesis, generalization of information, dialectical scientific knowledge, grouping, and specification. Results. The tools of public policy in some countries of the world, aimed at overcoming the challenges of food availability, are generalized. Within the framework of government measures to increase the availability of food, the leading role is played by social instruments to support effective demand, and increase the physical and economic availability of food products. Government food programs in many countries are integrated or interconnected with government agricultural support programs. The spread of the practice of targeting government programs to increase the availability of food products to maintain the sustainability of small farms has been proven. Methodological aspects of the implementation of government programs of food aid to the population are analyzed. Examples of the organization of the system, forms and methods of supply of food kits, the institutional framework, and content of such targeted support programs are given. Conclusions. In contrast to most countries, Ukraine has poorly developed tools to increase the availability of food for vulnerable populations. Resolving the issue of food availability in Ukraine requires the implementation of a systematic approach through the simultaneous implementation of targeted programs, and local development tools and promoting the formation of direct contracts between consumers and producers of food products.

Formation and stability of isothiocyanate protein conjugates at different pH values and bread types enriched with nasturtium (Tropaeolum majus L.)

Brassicaceae vegetables are rich in glucosinolates (GLS), which degrade into various breakdown products, including isothiocyanates (ITC), during food processing. ITC are associated with health-promoting properties; therefore, producing food products enriched with a high content of these compounds is of interest for improving and maintaining human health. The present study aimed at evaluating a potential increase in ITC formation in Brassicaceae-enriched bread while minimizing ITC-protein conjugates. The influence of pH on GLS degradation was evaluated in different bread types and pH-adjusted model breads. In all samples, ITC, nitriles, and ITC-amino acid conjugates were analyzed by GC–MS and LC-ESI-MS/MS, respectively. The highest ITC-Lys levels with 33.9 µmol BITC-Lys/g bread could be found in a (more alkaline soda) bread with a pH of 7.2, while “free” BITC content was the lowest. However, this finding could not be directly correlated to pH value, because in model breads no significant relation between the pH and the BITC content could be identified. Especially the baking process impacted the ITC content as it was reduced from dough to the bread by 98%. Therefore, a heated food product is not suitable for an enrichment with GLS-rich vegetables to achieve a high content on BITC. Nevertheless, in the bread matrix itself the degradation products and BITC-Lys conjugates were stable during storage.

DIVERSIFIKASI OLAHAN HASIL PERIKANAN BERBASIS RUMPUT LAUT DI DESA NURUWE KABUPATEN SERAM BAGIAN BARAT PROVINSI MALUKU

Nuruwe Village is one of the centers for producing seaweed in the Western Part of Seram Regency, but it is still limited in products diversifying based on seaweed. This activity aims to provide an understanding and increase the knowledge of the processors in the village of Nuruwe about various types of processed products derived from seaweed. The method of implementing community service activities is counseling and training. Submission of material on the benefits of seaweed and its extraction results as well as applications in the manufacture of food and non-food products. The result of the activity is that the processors are very enthusiastic about the extension activities and the products because they can be directly used and easy to produced

The Effects of Some Additives On Characteristics RVA Profile of Cassava Flour

The use of wheat flour as a raw material in the manufacture of other food products will cause dependence on imports of wheat flour in Indonesia. One of the opportunities to suppress wheat imports is to develop local flour, including cassava flour. To be applied further, one of the characteristic parameters that can be observed from local flour is its viscosity profile. This study object to determine the effect of several additives on the RVA (Rapid Visco Analysis) profile of cassava flour. Several modifications were made by adding several types of additives, including: salt, sugar, developer, emulsifier and various hydrocolloids using various concentrations of 0.5 to 4%. Based on the results of the analysis, the presence of types and variations in concentration resulted in varying characteristics based on the results of the RVA analysis. With increasing levels of guar gum and xanthan gum, the peak viscosity increases. However, it is different with the addition of concentration in the developer and malto dextrin forms a peak at the concentration of additives added. These results can be used further as consideration for the formulation process and application of further processed products.

Technical study of small-scale coconut husk decomposing equipment to reduce coconut husk waste in North Sulawesi

Coconut in North Sulawesi are known to produce food products from coconut flesh. However, coconut husks which is 35% of the whole coconut, is still considered waste for farmer groups. In some areas the husk is thrown away or burned. When it is burned the problems faced by the people around the area, some complain about the smoke generated. This study aims to study how to utilize the coconut husk to become a more useful product and to study and test the manufactured equipment to process coconut husk become coconut fiber and coconut peat. The study showed that the equipment is very promising to produce cocopeat and coconut fiber in small scale sector and very potential to reduce husk waste in the field. The products can be made to other derivative products that have economic value and to avoid smoke problems due to environmental smoke due to burned the coconut husk.

Assessment of Sectoral Virtual Water Flows and Future Water Requirement in Agriculture Under SSP-RCP Scenarios: Reflections for Water Resources Management in Zhangye City

Water scarcity is a core issue that constraints the high-quality development of arid areas in northwestern China. Zhangye is an oasis city located in the Heihe River Basin in northwestern China. It is populated with an agriculture-dominated economy and faces more and more serious water crises. Virtual water is an indicator that can measure the embodied water in the traded products, which has been widely applied for making rational policies for water resources management. In addition, clarifying water requirements in agricultural sectors under future climate change scenarios is essential to develop more appropriate adaptation strategies. From this perspective, this study aims to evaluate and compare virtual water flows among various sectors in Zhangye for the years 2012 and 2017 with a single regional input-output model and to further clarify the future water requirement tendency in agriculture during 2020–2050 under different shared socioeconomic pathways and representative concentration pathways (SSP-RCP) scenarios. The results showed that the planting sector directly contributed most of the total water consumption with the highest direct coefficient of 3307.5 m3/yuan in 2012, whereas the manufacture of food products and tobacco processing sector had the largest proportion of indirect water consumption (99%) mainly from intermediate inputs of agricultural products. Water consumption intensity of all sectors on average decreased by 22% during 2012–2017, indicating an increasing water utilization efficiency in economic industries. Household consumption also can improve water utilization efficiency as the major pathway for final consumption (86.4% in 2017). Water scarcity in Zhangye was becoming increasingly prominent since virtual water net exports were higher than local consumption, especially in the agriculture, manufacturing, and energy supply industries. Moreover, under climate change scenarios, we found the highest level of water requirement per unit area occurred in 2000, but it still had an incremental potential by 2050, especially in SSP585. The high requirement intensity and large-scale maize planting caused a rising tendency of total crop water requirement with an annual increasing rate of 8.4% from 1980 to 2050. This makes it possible to adapt to climate change through scientific management measures and technical means. We further made policy implications for adaptive management of water resources in Zhangye.

Trans-Fats Profile of Selected Locally Produced Food Products in Makurdi Metropolis

Trans-Fats Profile of Selected Locally Produced Food Products in Makurdi Metropolis

Spray-Drying Hen Eggs: Effects of the Egg Yolk to Egg White Ratio and Sucrose Addition on the Physicochemical, Functional, and Nutritional Properties of Dried Products and on Their Amino Acid Profiles

Manufactured egg powders can be formulated to produce food products that vary in their properties. The present study aims to determine the effect of egg white content on the physicochemical characteristics and on the functionality and nutritional value of dried whole egg (WE), egg white (W), and an egg yolk/white mixture in a 1:3 ratio (M1:3). These fresh egg products were spray-dried using sucrose—an agent recognized for its effect of protecting the protein in the egg during the drying process. Experiments were conducted in a laboratory-scale spray dryer, operated under controlled conditions, with an air inlet temperature of 120 °C. In the dried products, water activity, water solubility index, color, and pH were affected significantly as a function of the fresh egg component ratio and the added sucrose. The wettability and dispersibility in water of egg powder were improved when sucrose was added to the WE. The water-holding capacity was highest in dried egg white, and higher in the M1:3 mixture without sucrose added than in the WE with 5% sucrose. The results suggest that modifying the ratio of fresh egg yolk to egg white could lend some control over the protein and fat contents of dried egg products and over their functional properties.

Place-based Industrial Policy and Changes in the Manufacturing Sector in North-East India

Place-based or location-based policies are policy instruments used in addressing the challenges of economic inequalities and disparities across underperforming areas and disadvantaged regions. The eight states in North-East India (NEI) are behind other states in various spheres of economic development, particularly in terms of their contribution to India’s manufacturing sector. Based on the data from Annual Survey of Industries at disaggregated (two-digit) level, this study examines the changes in the manufacturing landscape in the region during the period of implementation of place-based industrial policy from 1997–1998 to 2016–2017. Using structural ratios and technical coefficients, location quotient and kinked exponential model, the study presents the changing profile of manufacturing industries in the region for the period under study. The performance of NEI’s manufacturing sector is explained in terms of rising capital intensity, falling employment and increased labour productivity. Though there is a visible shift from industries manufacturing food products towards chemicals and non-metallic minerals, the region’s industrial base remains less diversified and lacks capital goods production.

Ways to solving problems of rumen dysfunction

According to the approved Strategy for Improving the Quality of Food Products in the Russian Federation until 2030 (Decree of the Government of the Russian Federation dated June 29, 2016 No. 1364-r), the priority areas of the government in the livestock sector are the creation of incentive mechanisms for manufacturers to produce food products that meet quality and principles of healthy nutrition, as well as the creation of conditions for the production of new generation food products with specified quality characteristics. Under high conditions of intensification, the load on the animal organism increases, while the task of veterinarians remains not only treatment, but also the prevention of pathological processes.The study of pathological processes in the rumen, the possible choice of components in the treatment and prevention of dysfunctions, will provide an opportunity to ensure full health, and therefore maintain the productivity of animals at high rates. Great importance is also given to the components themselves, which must be not only effective and safe. At the Department of Pharmacology and Toxicology, SPbGUVM evaluated several nutritional strategies to improve rumen fermentation, especially to reduce methane production. These strategies aim to improve animal performance and feed efficiency through the use of high quality feed and artificial rumen models.