Potato Cake Research Articles

Hydrovoltaic Electricity Generation from Potato Carbon Cake: Using an Interconnected Porous Solar Steam Generator

AbstractIntegrating two advanced techniques, such as solar thermal evaporation (STE) for freshwater production and hydrovoltaic (HV) for electricity generation, makes a considerable attempt to attain basic energy needs. Here in this work, a crisscross porous carbonized ethanol‐treated potato cake as a hydrovoltaic device (CHV) is fabricated. CHV device is a highly stable, portable, eco‐friendly device with a maximum output voltage of 0.23 V and current of 5 µA under ambient conditions. This is further raised to 0.5 V when exposing 1 sun illumination (1 kW m2). Voltage studies are done by varying the wind flow, relative humidity, and bulk water temperature to confirm the device's HV property and dependent factors. The potential application of the device is tested by glowing an LED light connected with 5 CHV devices in series. It is continuously delivered output till the bulk water is dry. The shelf‐life ability of CHV is also analyzed after 1 year of usage and provided nearly the same outcome. Therefore, this single device with dual‐energy harvesting gives a significant solution to society's energy and water crisis for a better tomorrow.

Pembuatan Kue Pukis dengan Proporsi Pure Ubi Jalar Ungu (Ipomoea batatas L.) dan Pure Talas (Colocasia esculenta)

Pukis cake is a typical Indonesian wet cake with the basic ingredients of wheat flour. The low consumption of local food ingredients by the community, it is necessary to make pukis cakes by utilizing local food ingredients. Wheat can be replaced with local foodstuffs that have a high starch such as purple sweet potato and taro potato. This problem is the aim of this study to determine the sensory quality of purple sweet potato puree pukis cake and taro sweet potato puree which includes color, shape, aroma, texture, taste. Knowing the nutritional and non-nutritional content which includes antioxidants, protein, fat, carbohydrates, ash, and vitamin C, laboratory tests are carried out, and material costs are calculated. Data collection uses the observation method through sensory tests. The result data were processed with the Anova test followed by the Duncan test. The results showed: 1)The sensory quality of purple sweet potato puree pukis and taro sweet potato puree produced products categorized as good (40%:20%). 2)The nutritional and non-nutritional contents of the product are Antioxidants 8.16%, Protein 6.15%, Fat 3.10%, Carbohydrates 56.01%, Ash 1.39% and Vitamin C 16.88 mg. 3) The material cost of purple sweet potato puree pukis cake and taro pure potato cake is known to be IDR 30,920. Research conclusions 1)The product is expressed well in color, aroma, texture, taste. 2)The use of local food ingredients has an effect on adding product nutrition. 3)The cost of making the product is IDR 30,920.

Komposisi Nutrisi, Kandungan Senyawa Bioaktif dan Uji Hedonik Kue Tepung Ubi Ungu (Ipomoea batatas cultivar Ayamurasaki) Fermentasi

Purple sweet potato (Ipomoea batatas cultivar Ayamurasaki) is one of the most abundant tropical food crops in Indonesia. Purple sweet potato has a very feasible potential to be considered in supporting a food diversification program based on flour products. The purpose of this study was to determine the nutritional composition and content of bioactive compounds in cakes made from processed purple sweet potatoes without and with fermentation. The cake microstructure was observed and documented using a SEM (Scanning Electro Microscopy) microscope. Organoleptic preference test was done in hedonic form (like or dislike) on taste, aroma, texture and color. Data were analyzed using SPSS software with ANOVA analysis. The nutritional results of the fermented purple sweet potato cake increased in the content of carbohydrates, fat, ash, dietary fiber, amylose, amylopectin while the protein and water content decreased. The result of the content of bioactive compounds from purple sweet potato cake with fermentation was an increase in the content of antioxidants, flavonoids while the content of polyphenols decreased. SEM results from purple sweet potato cake crumbs without and with different fermentation. The hedonic test results in terms of taste, aroma, and texture of cakes with flour without fermentation are preferred, while in terms of color without and with fermentation cakes are equally preferred.

DAYA TERIMA BOLU LAPIS KOJO UBI JALAR KUNING SEBAGAI SNACK RENDAH KALORI DAN PENAMBAH SERAT

Background: Obesity was defined as abnormal or excessive fat accumulation that can impair health. One strategy to overcome the problem of obesity was to provide low-calorie foods. One of the local foods that can be used as a low-calorie meal and fiber enhancers was the yellow sweet potato cake with kojo layer. The purpose:This study aims to determine the best formulation of yellow sweet potato cake with kojo layer.
 Methods: This study used an experimental design with a non-factorial completely randomized design (CRD). The ingredients used were yellow sweet potato, wheat flour, eggs, stevia sugar, salt, margarine, and low-fat milk Results: The results showed that the selected yellow sweet potato cake with kojo layer with F2 treatment (60% addition of yellow sweet potato) with a total energy content of 197.39 Kcal, 13.55% protein, 2.11% fat, 31.05% carbohydrate (per 100 grams). Conclusion: Yellow sweet potato kojo layer sponge can be used as a low -calorie food alternative and fiber enhancers.

Empowering Women in Making Nuggets and Cakes from Yellow Sweet Potatoes and Cencaru Fish in Babalan District, Langkat Regency

The nuggets that have been made from chicken and vegetables have not utilized local potentials with high nutritional content and are relatively cheap, namely Cencaru fish and yellow sweet potato. Yellow Sweet Potatoes contain nutrients that are good in energy, protein, carbohydrates, fats, calcium, phosphorus and iron. In Babalan Subdistrict, Langkat Regency, many fish products have not been used optimally in an effort to improve the nutritional status of the community. One of the fish that is cheap but is less attractive to the community while its availability is a lot of cencaru fish (Megalaspis cordyla). In this area there are women who process snacks such as nuggets, noodles, but not yet varied. For this reason, women's empowerment was carried out in producing nuggets and yellow sweet potato cakes and cencaru fish. Through increasing the knowledge and skills of women in producing nuggets and yellow sweet potato cakes and cencaru fish, they become healthy, highly nutritious, inexpensive and cheap school food snacks, starting from production, packaging and marketing. Based on this, the activities of women's empowerment services in the manufacture of nugget and yellow sweet potato and cencaru fishes increase the knowledge and skills of partners in processing nugget and yellow sweet potato and cencaru fish cakes.

Optimalisasi Potensi Ubi Jalar di Desa Sindang Karya Kecamatan Menes, Kabupaten Pandeglang

OPTIMIZING THE SWEET POTATOES’ POTENTIAL IN SINDANGKARYA VILLAGE, MENES SUB-DISTRICT, PANDEGLANG REGENCY. Sweet potato is one of the agricultural commodities that is suitable for cultivation in Sindangkarya village, Pandeglang Regency. Each year, Sindangkarya village produces 350 tonnes of sweet potato. However, the low price of sweet potato causes small income for the residents. One of the efforts to increase its selling value is processing sweet potatoes into various products such as sweet potato cake or various other processed products. The problem founded is that people do not have the knowledge and skills of sweet potatoes utilization. The purpose of this community service activity is to transfer knowledge and train the community skills in processing sweet potatoes so they will have a higher selling value and attract the buyers. This article concludes that Sindangkarya Village has a business potential that involves the participants, PKK Cadres, Posyandu Cadres and Youth Organization developing creative ideas to make valuable products and beneficial to the lives of Sindangkarya residents and can reduce unemployment.

Preparation and quality characteristics of gluten‐free potato cake

This study aimed to assess the quality characteristics of potato gluten-free cake. Sensory quality was most affected by the proportion of egg, followed by water and corn oil. The optimum formulation was potato flour 26.3g/100g, eggs 60 g/100 g, water 10 g/100 g, corn oil 3.0 g/100 g, salt 0.3 g/100 g, baking powder 0.2 g/100 g, and cream of tartar 0.2 g/100 g, with the sensory evaluation score 92.12. Compared with wheat cake, potato cake had lower fat and energy content, but higher dietary fiber, trace elements, and amino acids. Potato cake exhibited better texture and more volatile compounds than wheat cake. Electronic nose and tongue results showed a significant difference in flavor and taste between potato and wheat cakes. In addition, the antioxidant activity of potato cake was higher than wheat cake. In conclusion, potato flour is an ideal substitute for wheat flour in the manufacture of gluten-free cake and potentially, other baked products. Practical applications Celiac disease is a lifelong intolerance to the gliadin and glutenin protein components of wheat and to similar proteins found in rye, barley, and oats. Potato is a globally acceptable nutritious food and, therefore, an ideal raw material for gluten-free food. In this study, potato powder was used to make potato flour cake and compared it with wheat flour cake, using single factor and orthogonal tests to optimize the cake formulation. A comprehensive evaluation was made, of appearance, quality, texture, nutrition, flavor, and stability to oxidation, so as to develop practical gluten-free potato cake products, to expand the choice of gluten-free foods, for the benefit of celiac disease sufferers.

Peningkatan Daya Saing Keripik Melalui Perajang Slice Kentang dan Desain Kemasan di Sumberejo, Ngablak, Magelang

<p>Penanganan pasca panen kentang di kawasan agropolitan Merbabu Desa Sumberejo Kabupaten Magelang diperlukan guna mengoptimalkan kuantitas maupun kualitas, sehingga menguntungkan produsen maupun konsumen. Produksi kentang yang berlimpah memiliki potensi untuk diolah menjadi keripik kentang dan menjadi <em>icon</em> oleh-oleh wisatawan di lereng Merbabu. Introduksi Teknologi Tepat Guna ini sebagai upaya peningkatan daya saing produk olahan kentang di daerah lereng Merbabu dengan berbagai kegiatan seperti fasilitasi peralatan produksi keripik kentang, introduksi mesin kentang <em>stick</em> dan <em>slice</em>, pelatihan pengolahan kentang untuk UKM, perbaikan desain kemasan, pengurusan legalitas usaha berupa P-IRT, dan fasilitasi timbangan. Hasil kegiatan ini mampu meningkatkan kapasitas produksi keripik kentang 17-20% per bulan. kualitas keripik kentang lebih seragam dan memperpanjang umur produk. Diversifikasi produk dihasilkan dengan usaha olahan kentang menjadi “Donat Kentang Merbabu” dan “Cake Kentang Merbabu”. Secara keseluruhan peningkatan omset penjualan produk olahan kentang, meningkatnya daya saing produk dapat meningkatkan pendapatan kelompok petani kentang Agro Lestari Merbabu.</p>

Effect of White Corn or Sweet Potato Flour on Quality Attributes of Gluten- Free Rice Cake

Gluten free rice cake samples were prepared by replacing white rice flour by white corn (Zea mays L) or sweet potato (Ipomoea batatas L.) flour at different levels. The chemical compositions, physical and sensory properties of cake samples were studied. The results showed that the moisture, protein, fat, ash and fiber contents were increased by increasing the substitution levels of white corn flour but the carbohydrate contents were decreased. Besides, the specific gravity values of cake batter and the baking loss values were decreased, but the specific volumes of the resultant cakes were increased. Furthermore, all sensory properties of cake samples were gradually increased but it was decreased in cake contained 67% and 83% white corn flour compared to other cake samples. Moreover, the results of the effect of increasing the levels of sweet potato flour on rice-sweet potato cake samples showed that the moisture, fat, ash and fiber contents were increased, but the protein and carbohydrate contents were decreased. The specific gravities of cake batter and the baking loss and specific volume values of the resultant cakes were decreased. As well, the sensory properties of the cakes showed that the taste, flavor, smoothness and overall acceptability values were increased. Also, the resultant cake contained 20% sweet potato had the lowest fungi counts compared to the other cakes. Generally, either replacing white orn or sweet potato flour with white rice flour can improve the nutritional value, physical and sensory properties of rice cake produced.

Food menus evaluation for most liked products in children from Puna, region of Argentina

The aim of this study was to investigate the acceptability of varied food menus, preferred by children of 11–14years located at Puna (3500m.a.s.l.), in young urban people. The children drew “the preferred menu” which showed that the consumption of vegetables as a main course was comfortable when it was consumed in the form of soups and mixed vegetables. However, some imbalances were detected when evaluating the percentage of daily nutritional values and the caloric distribution of nutrients. Consumer’s hedonic scores showed significant acceptability to the cheese empanadas, Andean potato cake and Andean mashed potato. The free word association test suggested that, because of their relationship with culture, the Andean mashed potato, verde potato stew with charqui and anchi of apple could be offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber.

Enzyme-Linked Immunosorbent Assay Kit for the Determination of Soybean Protein in Processed Foods: Interlaboratory Evaluation

The labeling of foods containing ingredients derived from soybean is recommended in Japan because of an increasing number of patients who are allergic to soybeans. To ensure proper labeling, a novel sandwich ELISA kit for the determination of soybean protein in processed foods (FASTKIT Ver. II, "Soybean", Nippon Meat Packers, Inc.; "soy kit") has been developed. Five types of incurred samples (model processed foods: rice gruel, sausage, sweet adzuki bean soup, sweet potato cake, and tomato sauce) containing 10 microg soybean soluble protein/g food were prepared for use in interlaboratory evaluations of the soy kit. The soy kit displayed a sufficient RSD(R) value (interlaboratory precision: 9.3-13.4% RSD(R)) and a high level of recovery (97-114%) for all the incurred samples. The RSD(R) value for the incurred samples was mostly < 4.8%. The results of this interlaboratory evaluation suggest that the soy kit can be used as a precise and reliable tool for the determination of soybean proteins in processed foods.