Tapioca Research Articles

Quality Duck Sausage with The Addition of Various Levels of Okra Flour

The aims of this study aims is to kno the quality of duck meat sauge that has similar fiber to beef at a cheaper price. Duck meat has enough make sausages without added fat, thus makes duck meat more savory taste. The addition of okra flour in duck sausage is increase the shelf life of duck sausage. Because okra flour has a high potential for antioxidant content, it is necessary to know the characteristics of duck sausage which include color, taste, aroma, texture, and shelf life. The research method used was experimental based on a completely randomized design consisting of five treatments and five replications and continued with Duncan's multiple test if there was a significant effect. This research was conducted at the integrated science laboratory at Nahdlatul Ulama University, Blitar. The ingredients used to make the sausage are duck meat purchased at the animal market in Dimoro, Blitar City, tapioca flour, okra flour, skim milk powder, and seasonings consisting of nutmeg, ginger, pepper, garlic, STTP, salt, and ice cubes. The results showed that the addition of various levels of okra flour in duck sausage had a significant effect (P<0.05) on color and shell life but gives no significant effect (P>0.05) on taste, aroma, and texture. The addition of various levels of okra flour in duck sausage greatly affects the shelf life of duck sausage. This is evidenced by the more okra flour added to duck sausage, the longer the shelf life.

Tapioca Starch Improves the Quality of Virgatus nemipterus Surimi Gel by Enhancing Molecular Interaction in the Gel System.

The gel prepared using Nemipterus virgatus (N. virgatus) surimi alone still has some defects in texture and taste. Complexing with polysaccharides is an efficient strategy to enhance its gel properties. The main objective of this study was to analyze the relationship between the gel quality and molecular interaction of N. virgatus surimi gel after complexing with tapioca starch. The results make clear that the gel strength, hardness, and chewiness of surimi gel were increased by molecular interaction with tapioca starch. At the appropriate addition amount (12%, w/w), the surimi gel had an excellent gel strength (17.48 N), water-holding capacity (WHC) (89.01%), lower cooking loss rate (CLR) (0.95%), and shortened T2 relaxation time. Microstructure analysis indicated that the addition of tapioca starch facilitated even distribution in the gel network structure, resulting in a significant reduction in cavity diameter, with the minimum diameter reduced to 20.33 μm. In addition, tapioca starch enhanced the hydrogen bonding and hydrophobic interaction in the gel system and promoted the transformation of α-helix to β-sheet (p < 0.05). Correlation analysis showed that the increased physicochemical properties of surimi gel were closely related to the enhanced noncovalent interactions. In conclusion, noncovalent complexation with tapioca starch is an efficient strategy to enhance the quality of surimi gel.

Chemical and Physical Analysis of Wet Noodles from Mocaf (Modified Cassava Flour) With The Addition of Tapioca and Moringa Leaf Extract (Moringa Oleifera)

MOCAF is flour from cassava which is processed using the principle of modifying cassava cells by fermentation using Lactic Acid Bacteria (LAB). Mocaf flour can be used as an ingredient for wet noodles because it has the same swelling power as wheat flour but has a texture that is difficult to shape because it does not contain gluten. To overcome this, it needs to be formulated with tapioca flour to bind the dough and Moringa leaf extract as a natural coloring. This study used RAL 1 factor, namely the formulation using mocaf flour, tapioca flour, and Moringa leaf extract (F1=95%:5%, F2=85%:15%, F3=75%:25%, F4=65%:35 %, F5=55%:45%) for the Moringa leaf formulation of 20 ml from 100g of flour. The data obtained was analyzed statistically by One Way Anova followed by a significant difference test with Duncan with a significance level of 5%. Observation parameters include water content, ash content, elasticity, cooking time, rehydration power, and cooking loss. The formulation using mocaf flour, tapioca flour, and Moringa leaf extract did not have a significant effect on the water content and ash content of the wet noodles. The water content of wet noodles ranges from 37.53% to 38.34%. The ash content of wet noodles ranges from 1.53% to 2.07%. The formulation using mocaf flour, tapioca flour and Moringa leaf extract has a significant effect on elasticity, cooking time and rehydration capacity but has no significant effect on cooking loss.

Effect of Water Hyacinth (Eichhornia Crassipes) and Maggot (Hermetia Illucens) Flour Composition in Feed on the Growth of Broiler Chicks

The broiler farming business in Indonesia is increasing. Factors that influence the success of this business are quality feed providers. Efforts can be made by utilizing local resources that are abundant and have nutritional value for livestock, one of which is by utilizing water hyacinth (Eichhornia crassipes) and maggot (Hermetia illucens). The aim was to determine the effect of water hyacinth and maggot flour composition in feed on broiler growth and to determine the composition that has the best nutritional content. This study used a Randomized Group Design (RAK) with 4 treatments and 5 replicates consisting of P0 (commercial feed), P1 (5% tapioca flour + 50% water hyacinth flour + 45% maggot), P2 (5% tapioca flour + 60% water hyacinth flour + 35% maggot), and P3 (5% tapioca flour + 40% water hyacinth flour + 55% maggot). The parameters tested were body weight gain, ration conversion, mortality, and feed proximate test. The results of anova analysis showed that the treatment gave a real effect on all test parameters. Based on the results of this study, it can be concluded that the composition of all formulas has a good effect on the growth of broiler chickens so that there is no mortality during maintenance. The composition of feed that has the highest nutritional content is shown in the P1 treatment with a moisture content of 5.42%, ash 8.56%, protein 29.31%, fat 19.48%, and fiber 7.02%.

Influence of the used starch on the structure, stability and rheological properties of a starch-milk dessert cream

The stability and rheological properties of starchy dairy dessert creams thickened with corn, potato, wheat, rice, and tapioca starches were compared. A difference in structure was also reported in microscopic imaging. The stability of the creams was assessed by analysing the amount of liquid separated by centrifugation of the samples. Potato starch cream was found to have the least stability after 24, 120, and 240 hours of storage. Wheat starch shows the lowest retrograde properties. Rheological studies were performed at 50 °C in a controlled shear rate mode. The data show that all systems studied are non-Newtonian fluids. The resulting flow curves were analysed using the Herschel-Bulkley model. All creams are pseudoplastic, thinning liquids with time-varying properties. The consistency of creams thickened with rice and wheat starch is significantly more stable than those thickened with corn, potato, and tapioca starch, which was also confirmed by the calculated thixotropic areas.

Synthesis and Characterization of Bioplastic Derived from Chlorella sp. Residue Biomass

The accumulation of plastic waste is a significant global pollution issue in the age of globalization. Despite their irreplaceable properties and multiple applications, conventional fossil-based plastics cannot decompose naturally in the environment, resulting in exponential accumulation over time. To address this problem, biodegradable and biobased plastics have been introduced as alternatives to fossil-based plastics. This study aimed to characterize bioplastics formulated from &lt;i&gt;Chlorella&lt;/i&gt; sp. microalgae biomass. Various formulations of biodegradable plastics were developed using microalgae &lt;i&gt;Chlorella&lt;/i&gt; sp. and tapioca starch, with varying levels of plasticizer glycerol or sorbitol (25 wt&amp;#37;, 50 wt&amp;#37;, or 75 wt&amp;#37; based on the weight of starch) and the addition of chitosan as a filler. The physical, mechanical, and chemical properties of bioplastics were characterized. The study found that the chlorella bioplastics were ductile and had low elasticity, despite the addition of glycerol or sorbitol. However, the bioplastic exhibited an exceptional rate of biodegradability, with 100&amp;#37; weight loss when buried in loamy soil for 7 days. Furthermore, the &lt;i&gt;Chlorella &lt;/i&gt;bioplastic with 75 wt&amp;#37; of glycerol, without the addition of chitosan, exhibited the highest solubility at 62.35&amp;#37;. The results indicated that increasing the amount of plasticizer tended to increase solubility, with glycerol having a more significant effect than sorbitol. Meanwhile, chitosan loading reduced bioplastic solubility.

Evaluation of Biodegradable Nylon from Cassava Starch (Tapioca Starch)

Biodegradable and bio-based plastics currently constitute a small fraction of the overall plastic market.This study aims to scrutinize the feasibility, properties, and environmental impact of producing biodegradable nylon using cassava starch as a raw material. Analysis carried out includes; Solubility, biodegradability, and water adsorption test. The results of the solubility test for the bio plastic derived from cassava starch indicated a slight solubility in water, insolubility in the polar solvent methanol and complete solubility in concentrated sulfuric acid (H2SO4) and hydro chloric acid (HCl). The analysis results reveal that the starch-based bio plastic displays a higher capacity for water absorption. Utilizing biodegradable components such as cassava starch, gelatin, and glycerol, a comprehensive performance film was successfully developed. The study demonstrated that bio plastics derived from cassava starch degrade in less than twenty-eight days, suggesting their suitability for application in the packaging industry.

Food consumption of the urban population in a municipality in the Legal Amazon, during climate events of flood and drought: a comparative study

The aim of this study was to compare the food consumption of the population of Coari, Amazonas State, Brazil, according to the NOVA Classification, during the hydrological phases of drought and flooding of the Amazon rivers. An epidemiological, population-based, cross-sectional study was carried out. The sample consisted of 457 adult individuals. Data were collected in two stages using a sociodemographic instrument, a 24-hour food recall and a food frequency questionnaire adapted to local habits. The data were analyzed using the statistical program R version 4.2.4, using Pearson's chi-square, Fischer's exact and Bhapkar's tests. The sample was predominantly female (drought = 70%/flood = 71.2%) and brown (drought = 65.4%/flood = 66.2%). Most of the interviewees ate meals (breakfast, lunch and dinner). Afternoon snacks were the most common intermediate meal, especially during flooding (274/70.2%). In natura or minimally processed foods predominated at the three main meals (95%). Ultra-processed foods were consumed little or not at all and were mentioned especially during the drought (152/33.3%; p = 0.007). On the other hand, consumption of regional foods (tucumã, beiju, tapioca flour and açaí) increased during the flood (p < 0.001). Consumption of in natura or minimally processed foods continues to be the mainstay of the diet in the interior of Amazonas, with a predominance of regional foods during the flood and processed and ultra-processed foods during the drought, demonstrating the influence, albeit subtle, of the hydrological phases on the food consumption of this population.

SIFAT KIMIA BIOCHAR PELEPAH KELAPA SAWIT DARI NEGERI LAMA SEBERANG, KABUPATEN LABUHANBATU

Oil palm fronds are waste products of oil palm plantations that are not utilized, yet oil palm fronds can be converted to biochar to improve soil fertility. This study aimed to analyze the chemical properties of the biochar generated from oil palm fronds. A pot experiment was conducted in Negeri Lama Seberang Village, Labuhanbatu District, Rantauprapat. The biochar formulation consisted of two formulations, i.e., A = pure biochar (biochar in its original form) and B = granule biochar (biochar + tapioca flour). Each biochar form was repeated five times to obtain ten samples. The results of biochar laboratory analysis were continued with statistical tests based on the dependent t-test at the 5% level using Microsoft Excel. The results showed that biochar granules had chemical characteristics such as organic C of 32.78%, N of 2.39%, P of 0.18, K of 0.75%, and pH of 8.07. These values showed that granule biochar has better chemical characteristics than pure biochar.

Wood Substitute Material from Coconut Shell Waste and Green Adhesive

This research aimed to utilise coconut shell waste as a raw material to produce compressed coconut shell sheets by using environmentally friendly adhesive from epoxidized natural latex and gelatinized tapioca starch. The coconut shells were cut into 1-mm particles and mixed with the adhesive. The mixture was then compressed in a 30×30×0.5 cm mould using a hydraulic compression machine at 5 MPa and 170°C for 5 minutes to form a compressed coconut shell sheet. The different ratios of adhesive to coconut shell particles (30, 40, and 50 g) per 100 g of coconut shell and the different ratios of gelatinized tapioca starch and epoxidized natural rubber (ranging from 1:0, 1:1, 2:1, 3:1, to 4:1 by weight) were examined. Scanning Electron Microscopy (SEM) and Fourier Transform Infrared Spectroscopy (FTIR) were employed to analyse the morphology and chemical composition of the coconut shell sheets, respectively. The physical and mechanical properties of the compressed coconut shell sheets were evaluated based on the Thai Industrial Standard (TIS) number 876-2547 for flat pressed particleboards. The results demonstrate successful production of compressed coconut shell sheets from coconut shell waste using the environmentally friendly adhesive. ENR played a role in networking between lignin and cellulose. While GTS improved the strength of the composite using hydrogen bonding. The optimal ratio of adhesive to coconut shell particles was 40 g of the green adhesive per 100 g of coconut shell. The optimal ratio of gelatinized tapioca starch to epoxidized natural rubber was 2:1 by weight. The coconut shell sheets produced from this study were uniform in shape, had unique textures, and met industry standards for wood substitute materials.

Evaluation of extracellular alkaline proteases from Bacillus for environmentally friendly detergent additives

Growing demand for environmentally friendly and sustainable enzyme solutions drives markets for alkaline proteases across various industries. Alkaline proteases produced by different Bacillus strains exhibit unique properties and versatility. Production of alkaline proteases from Bacillus amyloliquefaciens TBRC 2902, B. siamensis TBRC 1180, B. subtilis TBRC 6663, and B. velezensis TBRC 7773 was optimized by adjusting production media, considering carbon and nitrogen sources to enhance extracellular enzyme activities. Optimized extracellular protease activity was achieved using tapioca starch for TBRC 2902 and TBRC 1180, and soluble starch for TBRC 7773, while both carbon sources were optimal for TBRC 6663. Skim milk was an equally effective nitrogen source for TBRC 2902, TBRC 1180, and TBRC 7773, whereas soytone was as effective as yeast extract for TBRC 6663. Inorganic nitrogen sources, such as diammonium hydrogen phosphate for TBRC 2902 and potassium nitrate for TBRC 1180, enhanced alkaline protease activity by 10-20%. The protease from B. siamensis TBRC 1180 exhibited optimal pH and temperature values of 9.0 and 60°C, respectively, while the others had optimal values of 8.0 and 50°C. All enzymes tolerated non-ionic surfactants, retaining over 40% activity after 24 hours exposure to Triton X-100, Tween-20, and Tween-80, indicating their potential as detergent additives.

Efforts to improve the chemical quality of processed chicken meatball products by adding potato skin flour (Solanum tuberosum) as a substitute for tapioca flour

The objective of this research is to investigate the effects of incorporating potato skin flour as a substitute for tapioca flour on the moisture content, protein content, fat content, ash content, carbohydrate content, and crude fiber content of broiler chicken meatballs. The method employed in this research was a Completely Randomized Design (CRD), incorporating potato skin flour as a substitute for tapioca flour at different proportions: P0 (0% potato skin flour); P1 (25% potato skin flour); P2 (50% potato skin flour); P3 (75% potato skin flour); and P4 (100% potato skin flour). This research was replicated four times, yielding a total of 20 experimental units ensure robustness and reliability of the findings. The findings of the research demonstrate that the inclusion of potato skin flour as a substitute for tapioca flour has a significant effect (P&lt;0.05) on the moisture content, protein content, fat content, ash content, carbohydrate content, and crude fiber content of broiler chicken meatballs. The best treatment in this research was P4, with a moisture content of 53.20%, protein content of 15.32%, fat content of 8.17%, ash content of 1.92%, carbohydrate content of 21.39%, and crude fiber content of 4.05%.

Synthesis, Characterization and Eco-friendly Applications of Biodegradable Polycaprolactone-Tapioca Starch Polymeric Composite Membrane

In the pursuit of sustainable materials, this study on the synthesis and multifaceted characterization of a novel biodegradable polymeric composite membrane. The polymeric composite composed of polycaprolactone (PCL) and tapioca starch (TS) was meticulously prepared and it’s properties were systematically investigated. FTIR was employed to elucidate the structure of the composite, while SEM facilitated the morphological examination. The biodegradability of the material was rigorously assessed through a burial method and a comparative analysis was also conducted against a commercially available facemask. The antimicrobial efficacy and the material’s suitability for water purification were also evaluated. The versatile application potential of the polymeric composite was further demonstrated through packaging tests utilizing tomatoes. The comprehensive investigated presented in this study demonstrates the advantageous sustain-ability of the PCL-TS polymer composite, hence highlighting its potential for many environmental friendly applications.

Chemical and Organoleptic Quality of Beef Sausage by Substitution of Tapioca with Kepok Banana (Musa paradisiaca formatypica) Flour

One of the beef processing is sausage, which is well known in the community. At this time, the need for fast food (ready-to-cook) is increasing. The main ingredient used to produce sausages for stuffing is tapioca flour. The increasing price of tapioca flour is due to the high demand for its use in processed foods, so it is necessary to find alternative fillers that are more affordable. Kepok banana flour (Musa paradisiaca formatypica) has a starch content that is relatively similar to tapioca, so it can be used as an alternative raw material. This study aimed to determine the chemical and organoleptic quality of beef sausage made with Kepok banana flour. This study used a completely randomized design (CRD) consisting of 5 treatments, namely X0 = (control) 0% Kepok banana flour + 20% tapioca; X1 = 5% Kepok banana flour + 15% tapioca; X2 = 10% Kepok banana flour + 10% tapioca; X3 = 15% Kepok banana flour + 5% tapioca; X4 = 20% Kepok banana flour + 0% tapioca, with each treatment consisting of 4 replicates. The variables observed were protein content, moisture content, crude fibre, fat content, ash content and organoleptic of beef sausage. The results showed that the addition of Kepok banana flour in beef sausage processing had a significant effect (P&lt;0.05) on protein content, fat content, moisture content, crude fibre, color, flavour, and aroma, but no significant effect (P&gt;0.05) on ash content and texture of beef sausage. It is concluded that beef sausage made with kepok banana flour as a substitute for tapioca flour produces sausage with better chemical and organoleptic properties than beef sausage made with tapioca flour only. Kepok banana flour can be used as a filler in the production of beef sausage.

SERTIFIKASI HALAL SEBAGAI UPAYA PENGEMBANGAN UMKM ROTI GAPLEK DI KABUPATEN WONOGIRI (Studi Kasus Pada Roti Gaplek Inagiri)

This research aims to determine the impact of halal certification on the development of Inagiri Cassava Bread UMKM products in Wonogiri Regency. This research is field research with a qualitative approach. Data collection techniques using interviews, observation and literature study. The results of this research show that halal certification is an important part of people's interest and trust in consuming it. This is proven by the increase and development of MSME business products, namely Inagiri Gaplek Roti. Inagiri Cassava Bread experienced an increase of around 45% after having legal halal certification. Another positive impact of halal certification is that Roti Gaplek Inagiri became the representative of Central Java in halal food at the sharia economic festival in Surabaya in 2019.

Effect of Percentage Variation of Ketapang Fruit Biobrickets on Health Value and Combustion Rate

This study aims to determine the effect of variations in the percentage of Ketapang fruit (KF) bio briquette on calorific value and burning rate. This research is experimental in a physics laboratory with a literature review carried out in three stages, namely the preparation stage, the bio briquette manufacturing stage, and the bio briquette testing stage. The main ingredient used in the manufacture of bio briquettes is Ketapang fruit. The adhesive materials used were tapioca flour and sago flour with percentages of 10%, 12.5% ​​and 15%. The results showed that the calorific value of the following bio briquettes using the tapioca predicate included 5,139.45 Cal, 5,540.97 Cal, 5,922.42 Cal, and those using the sago predicate including 2,409.12 Cal, 3,653.83 Cal, 3,894.74 cal. The highest calorific value was in bio briquettes with tapioca adhesive type in the sample at 85%:15%. The burning rate of bio briquettes using tapioca glue included 1.98 gr/minute, 1.76 gr/minute, 1.62 gr/minute and those using sago glue included 2.62 gr/minute, 2.50 gr/minute, 2.31 gr/minute. The lowest burning rate value was in bio briquettes with the type of sago glue in the sample at 85%:15%. Based on the test results, it is known that the lower the percentage of keta pang fruit in the bio briquettes, the lower the burning rate, and the resulting calorific value increases.

Fabrication of Biobriquettes from Mixture of Palm Fronds and Palm Shells with Varying Binders of Tapioca and Sago Flour

Biobriquettes are products obtained from the compaction process of biomass residue used as fuel and formed by using a binding agent. In this study, the biomass used comprised palm fronds and palm shells. The objective was to determine the characteristics of biobriquettes. The research methodology adopted was quantitative experimentation. Results showed that the highest calorific value of biobriquettes was 6729.92 cal/g (1:3-sago 15%), the lowest moisture content was 1.1168% (1:3-tapioca 10%), the lowest ash content was 9.5232% (1:3-sago 10%) and the highest density was 0.9927 g/cm3 (1:3-tapioca 20%). Based on the test results, it can be concluded that the optimal ratio of raw materials palm fronds to palm kernel shells for biobriquette fabrication is 1:3 with 10% tapioca flour and 10-15% sago flour as binders.

Investigating the effect of wall material and pressure homogenisation on encapsulation parameters and thermal stability in chia seed oil microcapsules

Aim To evaluate the effect of different wall material (WM) matrices followed by homogenisation to encapsulate chia seed oil (CSO) using freeze drying technology. Methods CSO was encapsulated using three ratios (100/0, 50/50, and 100/0) of two WM matrices: MTS/WPC (modified tapioca starch–whey protein concentrate) and MD/WPC (maltodextrin–whey protein concentrate). The evaluation included encapsulation efficiency (EE), oxidative stability, and α-linolenic acid (ALA) retention. Homogenised microcapsules (-H) were then assessed for storage and thermal stability, along with cumulative oil release. Results The MD-WPC-H 50/50 microcapsules had superior EE (97.32%), higher ALA retention (60.2%), storage stability (up to 30 days), higher thermal stability (up to 700 °C), and desirable oil release in simulated condition. Conclusion Selecting suitable WM and homogenisation is key for improving EE, storage, thermal stability, and targeted release. The CSO microcapsule can serve as a functional ingredient to improve the quality of diverse food products.

Culture of Fresh Water Prawn Macrobrachium rosenbergii and Its Cost Benefit Analysis Using Low Cost Feed

Fresh water prawn culture has great potential for rural aquaculture, generating considerable employment and income for rural and poor people. Fresh water prawn farming is environmentally sustainable as it is usually practiced in low stocking density. Fresh water prawn culture has attracted more attention in the recent years due to its export potential and increasing demand as good protein. The seeds of Macrobrachium rosenbergii were collected from Thanjavur breeders and immunized seedling were introduced into the culture ponds. The stocking density 1200 numbers/pond. The size of fingerlings from 4 to 8 cm. The feed were given to the prawn which was consisted of fish meal 20%, soya meal 9%, rice brown 45%, coconut oil cake 20%, tapioca starch 5% and mineral premix 1%. Total body weight of 10% feed every day. The water quality of the culture pond during the period of culture within the range of water quality parameters. In culture pond with an average stocking size of 3-5 g (average 4 g), the growth at the end of six months ranged between 30.5 g and 56.5 g, the average weight being 48.5 g. The total weight of the prawns at the time of harvest was 50.325 kg. The prawns were sold in two lots. The ones with the bigger size 38.5 kg were sold at Rs.650/kg, while the while the smaller prawns weighing 11.8 kg were sold at Rs. 500/kg. The bigger prawns yielded Rs. 25025, while the smaller ones yielded Rs.5900. Thus, the total income from prawn culture yielded Rs.30925. The total expenditure incurred for this culture amounted to Rs.12800. Thus the total profit from this culture worked out to Rs.18125. When this profit is calculated on a monthly basis, it works out to Rs.3020.8 This study proves that culturing M. rosenbergii is profitable even in small ponds which can economically benefit the lives of the local people.

Production and Characterization of Bio-Briquettes from Coconut Leaves and Cassava Peels

Bio-briquettes from a mixture of coconut leaves charcoal and cassava peel charcoal have been produced and characterized in this study. The analysis carried out included density, burning rate, water content, ash content, and calorific value. Bio-briquette samples were produced with composition variations between coconut leaves charcoal and cassava peel charcoal with mass percentage ratios of 100:0, 75:25, 50:50, 25:75 and 0:100. The mixture used to produce briquettes with a ratio of tapioca flour, water and charcoal as raw materials is 1.5:1.5:2. The results of the study show that the density and calorific value of bio-briquettes increases with the increase in the amount of cassava peel in the briquette content. The optimum bio-briquette product from this research was found in variations of coconut leaves and cassava peel with a ratio of 75:25. The density is 0.96 g/ml, the burning rate is 0.190 g/min, the water content is 3%, the ash content is 18.81%, and the calorific value is 3521.47 Cal/g.