Tapioca Powder Research Articles

Organoleptic Quality of Egg Chips at Various Types and Levels of Fillers

Egg chips are not yet common in society; therefore it is necessary to require attention for consumer assessments. Consumer ratings of egg chips indicate that consumers can accept egg chip products. The study aims to determine the effect of adding the types and levels of filler on the organoleptic quality of egg chips. Eighty-one eggs were used in the research. The studies were arranged based on a completely randomized design with a 3 x 3 factorial pattern with 3 replications. The first factor consisted of 3 types of fillers; there are tapioca powder, soybean protein isolate, and porang powder. The second factor was the level of filler (%) 3, 6, and 9 respectively. The parameters measured were egg chips' organoleptic quality (aroma, color, texture, and fondness). The results data indicated that the types and levels of fillers had a highly significant effect (P<0.01) on aroma egg chips. There was an interaction between types and levels of filler on the aroma. There was no significant difference (P>0.05) in color, texture, and fondness for egg chips. Adding the type and level of filler material could improve the organoleptic quality of egg chips. The addition of 9% of tapioca powder can increase the aroma of egg chips. Keywords: Egg powder, egg chips, organoleptic

PENAMBAHAN JENIS DAN LEVEL BAHAN PENGISI YANG BERBEDA TERHADAP NILAI PROFIL WARNA L*, a*, b* PRODUK CHIP TELUR

Egg chips are not yet common in society so it is necessary to pay attention to appearance, especially color. Color is one of the determinants of food being accepted or not by consumers. This study aims to determine the effect of adding the type and level of fillers to the value of L*, a*, and b* in egg chips. Eighty-one eggs were used in the research. The studies were arranged based on a completely randomized design with a 3 x 3 factorial pattern with 3 replications. The first factor consisted of 3 types of fillers, namely tapioca powder, soybean protein isolate, and Porang powder. The second factor was the level of filler (%) 3, 6, and 9 respectively. Parameters measured were color (L*= brightness level, a*= redness level, b*= yellowness level). The addition of tapioca powder can increase the brightness of the egg chips, and Porang powder can increase the reddish and yellowish color of the egg chips. However, at the filler level, it can increase the color of the brightness, redness, and yellowness of egg chips.

CADMIUM TOXICITY STUDIES AND THE EFFECT OF SEVERAL BIO FEEDS IN Labeo rohita (HAMILTON 1822)

The goal of this study was to compare and contrast the contents of proximate analysis, AST, ALT, LDH, and SDH in Labeo rohita gill, muscle, liver, and kidney. It is because of the high nutritional value of this fish as a source of protein in poor nations. The proximate study of L. rohita collected from various locations in Melarungunam, Cudalore district, Tamil Nadu found that hatchery L. rohita had the greatest protein (19.97%) and ash (1.76%) contents, whereas fat (0.84%), carbohydrate (5.39%), and dry matter (24.11%) contents. In the genus Labio rohita. The moisture content of the fish morphology was the greatest (81.42%). Maximum peroxidase and - amylase activity were measured during enzymatic analysis. The liver had the highest concentration of Cd metals, followed by kidney, muscle, and gills, in that order. When compared to other fish, rice bran and tapioca powder treated fish grew the fast.

UJI FORMULA BIOFUNGISIDA TABLET BERBAHAN AKTIF KONSORSIUM Trichoderma virens ENDOFIT DAN MIKORIZA INDIGENOUS TERHADAP PENYAKIT JAP PADA BIBIT KARET

The objective of this research is to determine the effect of biofungicide tablets with active ingredient of the consortium consisted Trichoderma virens endophyte and mycorrhiza indigenous and to get the best formula to control the JAP disease on rubber plant. The research was carried out experimentally by using a completely randomized design (RAL), consisting of 6 treatments and 4 replications in order to obtain 24 experimental units. Each experimental unit consisted of two seeds, so there were 48 rubber seeds. The treatments seed were: F1 (15 ml T. virens endophyte), F2 (15 gr inokulan mychorrhiza), F3 (15 ml T. virens endophyte + 15 gr inokulan mychorrhiza + 100 gr palm fronds powder + 25 gr zeolite + 25 gr tapioca powder), F4 (15 ml T. virens endophyte + 15 gr inokulan mychorrhiza + 100 gr sago powder + 25 gr sago dregs + 25 gr tapioca powder), F5 (15 gr inokulan mychorrhiza + 100 gr solid + 25 gr zeolite + 25 gr tapioca powder) and F6 (15 ml T. virens endophyte + 100 gr cocoa shells powder + 25 gr sago dregs + 25 gr tapioca powder). Parameter observerd were initial symptoms on seedlings, intensity of disease, addition of plant height, stem diameter, and weight of dry seedlings. The data obtained were analyzed for variance followed by further tests of honest real difference (BNJ) at the 5% level. The results indicated that F3 (15 ml T. virens endophyte + 15 gr inokulan mychorrhiza + 100 gr palm fronds powder + 25 gr zeolite + 25 gr tapioca powder) was the best formula in controlling JAP with initial symptoms of infection of 24,50 days with the seedling height was 69,46 cm, stem diameter and dry weight were 6,60 cm and 103,62 gr respectively.

COMPARISON OF THE QUALITY OF THREE TYPES OF YOGURT. THE IMPACT OF TAPIOCA POWDER ON THE CHARACTERISTICS OF YOGURT

This research presents a comparison between three types of yogurt: classic yogurt without addition, yogurt with added skimmed milk powder (the most common yogurt additive) and yogurt with tapioca. The aim of the research is to identify whether there are differences between these three products and what is the impact of tapioca powder on the characteristics of yogurt. Experimental determinations were performed such as: sensory analysis, textural analysis, analysis of physical parameters (acidity, lactose content, syneresis).

Effects of carbohydrate addition frequencies on biofloc culture of Pacific white shrimp (Litopenaeus vannamei)

In Pacific white shrimp culture, adding organic carbohydrate to the pond besides feed improves water quality and shrimp performance. While the feeding frequency has significant effects on shrimp production, how often carbohydrate should be added remains unknown. This research investigated the effects of carbohydrate addition frequency of 1, 3, and 6 times per day on Pacific white shrimp production. Tapioca powder was used as carbohydrate source to maintain an input C:N ratio of 12. The same daily ration of tapioca was applied, but divided into equal portions according to the application frequency. The shrimp performance was better in carbohydrate-added systems than in a conventional system without additional carbohydrate, but the carbon retention efficiency was lower. Splitting daily dosage of carbohydrate into more frequent additions had no significant effect on Pacific white shrimp performance, and carbon and nitrogen retentions. A carbohydrate addition frequency of once per day is recommended for good performance of Pacific white shrimp in biofloc rearing systems.

Enhanced production antibiotics using green gram husk medium by Streptomyces sp. SD1 using response surface methodology

Discovery of various antibiotics from the genus Streptomyces attained good attention from Industrialists and Pharmacologists. Streptomyces sp. produce various antibiotics to treat various diseases. The ability of Streptomyces sp. SD1 to synthesize antibiotics using various agro industrial wastes as solid substrate was evaluated. The agro wastes used were pineapple peel, wheat bran, apple pomace, rice bran, tapioca powder, orange peel and green gram husk for the production of antibiotics. The culture medium was optimized by using various carbon, nitrogen, ions, and minerals. To enhance maximum metabolite production, fermentation of Streptomyces sp. SD1 was optimized through response surface methodology. RSM is also used to analyze the interactions among the factors and screening the culture medium components. Streptomyces sp. SD1 had the ability to produce antibiotics at highest level with green gram husk as the substrate. Among the carbon sources, starch, and maltose enhanced the production of antibiotics. However, the selected sources such as, sucrose and glucose negatively influenced on antibiotics production. Beef extract, peptone and yeast extract positively influenced on antibiotics production. However, addition of casein and oat meal inhibited the production of antibiotics. Among the divalent ions, calcium chloride, magnesium sulphate and manganese chloride enhanced the production of antibiotics, however supplementation of cobalt chloride and mercuric chloride affected antibiotics production. All selected mineral sources enhanced the production of antibiotics and the yield was higher than control. 3D response surface graphs showed maximum yield of antibiotics at higher concentration of selected nutrient sources. Antibiotics production enhanced 2.9 fold by Streptomyces sp. SD1 in optimized medium than unoptimized medium. Among the isolates, Streptomyces sp. SD1 showed high antimicrobial activity. The selected actinomycetes utilized green gram husk for antibiotics production. Also addition of nutrient sources stimulated the production of antibiotics. Green gram husk is highly useful for the production of antibiotics in large scale.

Synthesis and Characterization of Fluorescent Carbon Dots from Tapioca

AbstractThis research demonstrates an economical and efficient reduction of carbon foot print. Tapioca powder as a source of organic carbon was utilized in the synthesis of carbon dots through optimization of the synthesis parameters such as temperature, dosage and time. Photoluminescent quantum yield (PLQY) was obtained under the visible region of 340 nm at 34.9%, which was achieved without dopants such as sulfur and nitrogen that are popularly used to increase the value of photoluminescence. The characterization of carbon dots such as FTIR and HrTem, were carried out for the analysis of functional groups, particle sizes (1‐5 nm) and shapes (quasi‐spherical). The high carbon‐carbon bonds and oxygen groups detected in FTIR analysis validates the basis of fluorescence of carbon dots and also presence of hydroxyl (OH), carboxylic acids (COO), and other vital functional groups (C=O, C−O‐C, C−H). These characteristics makes tapioca based carbon dots suitable for application in the fields of environmental studies including sensitive detection and absorbance of pollutants in water and bio imaging in health sciences.

Studies of Carbonization Process on the Production of Durian Peel Biobriquettes with Mixed Biomass Coconut and Palm Shells

Biobriquettes as alternative energy that can replace the role of kerosene. Biobriquettes made from agricultural waste biomass. Biobriquettes durian peel has been researched and developed continuously to obtain optimal quality in terms of calorific value, compressive strength and duration of ignition. In making durian peel biobriquettes needed other biomass mix to sustain duration of Ignition for biobriquettes durian skin quickly burned out. Stages of making biobriquettes durian skin are: material of drying, carbonization of biomass, grinding, mixing with adhesives, and printing. Carbonization process is a process that is important in obtaining the biomass charcoal. Carbonization is done by means of karbonisator pyrolysis. The purpose of this research is to study the process of carbonization to obtain biobriquettes durian skin that of quality in terms of value compressive strength, calorific value, and duration of ignition. Variations that done was kind mix of biomass,coconut shells and palm shells with the massa ratio 2 : 1, type of adhesive used tapioca powder and banana peels, carbonization of temperature 200°C. 300°C and 400 °C. The results showed that the highest compressive strength of the durian skin with a mixture of coconut shell and adhesive tapioca powder and carbonization temperature of 300 °C namely 12,7 g/cm2. The calorific value of the highest on the mix of skin durian with coconut shells and adhesive banana skin with temperature of carbonization 400 °C ie 6040 cal/g, and duration of ignition highest on a mixture of skin durian with coconut shell and adhesive banana skin at a temperature of carbonization 300 °C is 73 minutes.

타피오카 분말 대체 쌀 퍼프 페이스트리의 품질특성

타피오카 분말 대체 쌀 퍼프 페이스트리의 품질특성

FORMULASI PADAT RHIZOBAKTERIA INDIGENUS BACILLUS THURINGIENSIS TS2 DAN WAKTU PENYIMPANAN UNTUK MENGENDALIKAN PENYAKIT PUSTUL BAKTERI XANTHOMONAS AXONOPODIS PV. GLYCINES

Solid formulations of indigenous rhizobacteria Bacillus thuringiensis TS2 and storage time to control bacterial pustule disease Xanthomonas axonopodis pv. glycines. Bacterial pustule disease caused by Xanthomonas axonopodis pv. Glycines is a major constraint in soybean cultivation. Indigenous rhizobacteria Bacillus thuringiensis TS2 from soybean rhizosphere acquired from previous research is the best isolate which can control soybean bacterial pustule disease and increase growth rate of soybean. To increased its stability and interaction with soybean plants, Bacillus thuringiensis TS2 was urged to test furthermore especially its formulation with based formula tapioca powder, peat and bulk. The most effective storage time also need to test. Result showed that all rhizobacterial formula had ability to decrease incidence of bacterial pustule disease compared to control. Moreover, all the three formula could increase plant growth, total of leaves, total of branch and yields. Flowering time was also advanced by 1-8 days compared to control. Decreasing of disease rate and increasing of plant growth rate variated between different formulations.

Variation of Carbon Coating on Li2Na2Ti6O14 as Anode Material of Lithium Battery

Li2Na2Ti6O14 was developed from Li5Ti4O12 as a good active material for anode of the lithium battery. Li2Na2Ti6O14 was prepared by a preliminary formation of Li2Na2Ti6O14 through solid state reaction with calcination temperature at 700 °C, and sintering temperature at 800 oC for 8 hours. By analysis of XRD patterns, Li2Na2Ti6O14 shows spinel structure which similar as Li5Ti4O12. Carbon coating on Li2Na2Ti6O14 was done by using pyrolysis method at a temperature of 700 oC for 2 hours. The process of carbon coating was done under variation of comparison between Li2Na2Ti6O14 and tapioca powder as a carbon source, i.e. 8:1, 10:1 and 12:1. The working voltage of Li2Na2Ti6O14/C product was 1,2 volt. The other analysis were conductivity, cyclic voltammeter, and charge – discharge.

Synthesis LiMn0.7Fe0.2Ni0.1PO4 and Carbon Coating with Cassava Powder and Citric Acid as Carbon Source

Synthesis of LiMn0.7Fe0.2Ni0.1PO4 was carried out by using powder metallurgy method with stoichiometric composition of technical raw materials: MnO2 and Fe2O3 from China, Ni from Merck, H3PO4 and LiOH.H2O from Germany. The powder was milled with tapioca powder under comparison between tapioca and active material 1:7, 1:8, 1:9 for one hour and heated again at 800°C in two hours under nitrogen gasses. The produced powder had black color under coated carbon and had crystal structure of olivine Lithiophilite. The conductivity was around 0.4 S/cm while its capacity was around 5 Amh/g.

Synthesis of LiMn0.9Ni0.1PO4/C as New Cathode Material for Lithium Battery

<p>Lithium ion battery has high energy density and good application for electrical vehicle and power grid under combination with photovoltaic. Carbon coated lithium manganese phosphate is the new cathode active material. In this experiment LiMn0.9Ni0.1PO4\C was carried out with stoichiometric composition of technical raw materials, MnO2 from China, Ni from Merck, H3PO4 and LiOH.H2O from Germany. After calcinations process at 7000C in 2 hours by powder metallurgy method, sintering was done during of 2 hours. Before sintering process calcinations powder was milled and mixed with tapioca powder under comparison between tapioca and active material 1:3 in 72 hours. The sintered powders was analyzed the characteristic of crystal structure, SEM, conductivity, cyclic voltammeter and charge – discharge. The sintered powder has black color under coated carbon from tapioca. The crystal structure of LiMn0.9Ni0.1PO4\C has the same olivine structure of LiMnPO4\C. Networking structure of phosphate in LiMn0.9Ni0.1PO4\C was formed in the FTIR analysis. Conductivity of active material was 7.96 x 10-6 S/cm. Workings voltage of LiMn0.9Ni0.1PO4\C was 4.2 volt with capacity of round 40mAh/g. </p><p><strong>Keywords</strong>: <em>cathode, LiMnPO4, lithium battery, powder metallurgy, tapioca</em></p>

Development of barnyard millet snack food : Part I

Barnyard millet (Echinochloa frumentacea L.) is a carbohydrate rich coarse grain which can be used to develop a readyto-eat (RTE) puffed product. Cold extruded dough sheet pieces prepared from barnyard millet flour, potato mash and tapioca powder in the proportion 60:37:3 were steam cooked and then puffed using high temperature short time (HTST) process in hot air puffing machine. The experiments were designed using central composite rotatable design (CCRD) and the effect of process parameters viz. steaming pressure (0 – 1.43 kg cm -2 ); steaming time (5 – 25 min); air temperature (210 – 250 °C) and puffing time (10 – 50 s) on the product quality attributes like moisture content, expansion ratio, colour (L-value), crispness and hardness were investigated and optimized using response surface methodology (RSM). The texture characteristics of puffed product were prominently dependent on moisture content while volume expansion was highly dependent on steaming pressure and puffing time. The final puffed product with optimum moisture content (0.106 kg kg -1 dm), expansion ratio (2.06), colour (72.19 L-value), crispness (11.65 peaks) and hardness (480.66 g) was obtained. The optimum process conditions were: steaming pressure, 0.85 kg cm -2 , steaming time, 10.0 min, air temperature, 234 °C and puffing time, 39 s. The sensory evaluation of the optimally developed product added with spices to enhance taste, showed the product to be highly acceptable.

High Temperature Short Time Air Puffed Ready-To-Eat (RTE) Tapioca–Peanut Snack: Process Parameters Optimization

Abstract Tapioca contains very high starch content and therefore could be used to obtain a good quality puffed product. Tapioca powder added with roasted peanut to give nutty flavor and taste was used to develop ready-to-eat (RTE) snack utilizing high temperature short time (HTST) air puffing process with center composite rotatable design (CCRD). The effects of process parameters viz., puffing temperature (200–260 °C), puffing time (30–90 s), and raw material parameters viz., initial moisture content (30–40%) and roasted peanut proportion (10–20%) on quality attributes such as final moisture content, expansion ratio, color (L value, a value), and crispness of the products were investigated and optimized using response surface methodology (RSM). The optimum quality attributes of the product in terms of final moisture content (4.7%db), expansion ratio (1.67), L value (70.96), a value (1.83), and crispness (12.1) were obtained with 20% added peanut, 35% initial moisture content, 245 °C puffing temperature and 60 s puffing time. The sensory evaluation of the optimally processed snack added with spices to enhance taste, showed the product to be crisp and highly acceptable.

Impact of Formulated Protein Diets on Growth of the Indian Major Carp, Labeo rohita (Hamilton)

Fresh water aquaculture in India is mainly carp-based and accounts for a considerable proportion of total aquaculture production. Feeding constitutes a major factor in fish culture since the fish obtain the maximum nutritional requirement through the food they consume. Protein forms one of the main components of fish feed and hence formulation of feeds that contain high amount of protein using cost-effective natural ingredients is very essential to achieve efficient production from fish culture. Labeo rohita is an extensively studied fish and contributes to a considerable proportion of fish production in India. In the present investigation, four different kinds of fish feed (using groundnut cake, azolla, rice bran and tapioca powder) were formulated with varying protein concentrations (30%, 35%, 40% and 45%) and given to L. rohita to assess the impact of the protein diet on its growth and bioenergetic parameters. The fish were fed with the formulated feed at a rate of 4% of their body weight for a period of 60 days. It was observed that the fish fed with formulated feed containing 40% protein content showed better growth results and improvement in bioenergetic parameters, compared to the other three feeds.

A study of the porosity of gas filtration cakes

The purpose of this work was to determine the porosity of gas filtration cakes composed of powdery organic and inorganic materials, employing a technique whereby an optical microscope generates images of the powdery layer deposited on the surface of the filtering medium. To this end, experimental cake filtration porosity data were obtained as a function of the surface filtration velocity. The images generated by the optical microscope were analyzed by using an image analyzing program that supplied the cake porosity values. The results revealed that porosity decreases as surface filtration velocity increases. The average porosity of corn starch was higher than that of tapioca powder and phosphate concentrate, possibly due to the shape of the particles, differences in the physicochemical characteristics of the materials, and grain distribution. Based on the relation of the experimental average porosity data and the filtration velocity, an empirical correlation was found that better fit these parameters.

High-intensity, zero water-exchange production of juvenile tiger shrimp, Penaeus monodon: An evaluation of artificial substrates and stocking density

Tiger shrimp Penaeus monodon were intensively grown from PL 15 for 49 d in tank systems at stocking densities of 2500 and 5000 shrimp m − 3 , with and without the addition of artificial substrates (non-buoyant AquaMat ®) at each density. Tanks received a daily carbon source (tapioca powder) to promote the microbial community and improve water quality, resulting in zero water-exchange during the 49 d. Mean shrimp weight at harvest ranged from 0.20 g (5000 shrimp m − 3 , no added substrate) to 0.40 g (5000 shrimp m − 3 , added substrate). Shrimp growth was significantly greater ( P < 0.05) when substrates were added but was not significantly affected ( P > 0.05) by stocking density. Shrimp survival averaged 58.3% across all treatments and was not significantly affected ( P > 0.05) by stocking density or substrate. A maximum mean harvest density of 2956 shrimp m − 3 and biomass of 1.11 kg m − 3 were produced at a stocking density of 5000 m − 3 with added substrates. Harvest density significantly increased ( P < 0.05) with stocking density but was not significantly affected ( P > 0.05) by the addition of substrate. Biomass significantly increased ( P < 0.05) with stocking density and addition of substrate. Mean TAN and nitrite concentrations were significantly higher ( P < 0.05) at the higher density and with no added substrate. The results demonstrated that the addition of substrates increased growth and further enhanced production, while also contributing to more favourable water quality conditions. Growth and survival was not affected by stocking density, therefore greater production outputs were achieved at the higher density.

Liver oil of pharaoh cuttlefishSepia pharaonisEhrenberg, 1831 as a lipid source in the feed of giant freshwater prawn,Macrobrachium rosenbergii(De Man 1879)

The efficacy of pharaoh cuttlefish (Sepia pharaonis Ehrenberg, 1831) liver lipid in the feed for juveniles of giant freshwater prawn Macrobrachium rosenbergii (De Man 1879) was tested by feeding five experimental diets prepared using clam meat, groundnut oil cake, wheat bran, tapioca powder, vitamin–mineral mixture and cellulose powder as the major ingredients. The test diets T1, T2, T3, T4 and T5, containing five levels (1, 2, 3, 4 and 5%, respectively) of lipid, extracted from the liver of pharaoh cuttlefish, were fed to 30-day-old prawn juveniles for 60 days, in triplicates and compared against a control. Analysis of variance of the growth parameters showed that the juveniles fed with T2, containing 2% cuttlefish liver lipid with a total lipid content of 9.85% and lipid–carbohydrate ratio of 1 : 3.8, showed significantly better growth (P 2%. Addition of cuttlefish liver lipid led to an increase of ω-3 and ω-6 fatty acids in T2, the proportion of ω-6 being higher than the former. The crude lipid content of the body of test animals also increased with the increase in dietary lipid from 1.51% in T1 to 3.27% in T5. The present study indicates that cuttlefish liver lipid can be successfully used as a substitute for conventional lipid sources in rearing juveniles of giant freshwater prawn, an eco-friendly practice in recycling cuttlefish waste – a discarded fishery by-product.