Tapioca Research Articles

Effect of starch type on the physicochemical and emulsifying properties of amorphous starch–whey protein isolate mixtures

Starch from several plant sources, namely Japonica rice starch (JRS), waxy rice starch (WRS), corn starch (CS), wheat starch (WS), pea starch (PeS), potato starch (PtS), and tapioca starch (TS), were separately pasted into amorphous mixtures with whey protein isolate (WPI). The physicochemical and emulsifying properties of the seven amorphous starch–WPI mixtures were characterized. Each starch–WPI mixture showed a lower fluorescence intensity than that of WPI alone. The mixtures containing PtS, PeS, CS, and WS, which have higher amylose content, had lower fluorescence intensities than the other mixtures. The PeS-, CS-, and WS-WPI mixtures had lower zeta-potentials and larger particle sizes, contained remnants of starch granules, and exhibited a low paste viscosity. The droplet sizes of emulsions stabilized with the amorphous starch–WPI mixtures ranged from 2.82 to 7.04 μm. The emulsions stabilized with either PtS-, PeS-, CS-, or WS-WPI mixtures had smaller droplet sizes and higher storage modulus (G′) values and showed no creaming after storage for 30 d, whereas severe creaming occurred in the emulsions containing WRS-, TS-, or JRS-WPI mixtures. Microscopic imaging revealed that the mixtures-stabilized emulsions were composed of WPI-adsorbed spherical droplets with starch in the continuous phase.

Gelatinized tapioca starch−magnesium aluminum silicate nanocomposites: Physicochemical characterization and evaluation for modified-release tablets

The objectives of this work were to prepare and investigate gelatinized tapioca starch-magnesium aluminum silicate (GTS-MAS) composites for use in modified-release tablets. The dispersions consisting of GTS and MAS with various ratios and %solid content were prepared and dried by spray drying to get the GTS-MAS composites. GTS could molecularly interact with MAS via hydrogen bonding, leading to an enhancement of thixotropic properties in the dispersion and the formation of exfoliated nanocomposites after drying. The GTS-MAS composites presented an elliptical shape with wrinkle shrinkage, powder bulkiness, and poor particle flowability. However, they had better particle flowability and tablet compressibility than the GTS particles. The drug-loaded GTS-MAS tablets provided remarkably higher hardness than the drug-loaded GTS tablets. The shorter disintegration time and the faster drug release of the tablets were found when increasing MAS ratios because the composites with higher MAS ratios displayed higher swelling capacity in both acidic and neutral media. Thus, drug diffusion coupled with swelling/erosion of the gel matrix could retard drug release from tablets. These findings suggested that the GTS-MAS nanocomposites could be employed as a matrix former in tablets intended for modifying drug release.

Pengaruh Penambahan Arang Tempurung Kelapa Terhadap Kualitas Briket dari Arang Pelepah Nipah Menggunakan Tepung Tapioka Sebagai Perekat

Nipa Palm fronds is one of the biomass that has potential to be used as briquettes because it has high cellulose. The calorific value of nypa palm frond will cause low briquettes quality. The aims of this study is to determine the effect of the addition of coconut shell charcoal. The research method used was by mixing coconut shell charcoal with nipa palm charcoal with various compositions and using tapioca flour as an adhesive as much as 10% of the total weight of briquettes. It was found that the addition of coconut shell charcoal can improve the quality of briquettes according to SNI No.1/6235/2000 with the best composition ratio palm charcoal:coconut shell charcoal which is 20%:80%. Briquettes have a moisture content 2,43%, ash content 7,3%, a calorific value 6779,64 Kal/gram, density 1 gram/cm2 and a burning rate of 0,0393 gram/minute.

Dual modification approach for tapioca starch using gamma irradiation and carboxymethylation

Native starches are modified to enhance their characteristics in terms of thermal stability, cold water solubility, and bacterial susceptibility, which limit their industrial applications. In this work, dual modification of tapioca starch by gamma irradiation followed by carboxymethylation was carried out, and the modified starch characteristics were examined. Four dosages of gamma irradiation (25, 35, 45, and 60 kGy) were used for the first modification stage, followed by carboxymethylation using different parameters. The required modification of starch was characterized by FTIR, SEM, TGA, and XRD. Experimental findings showed that the dual modification enhanced the thermal stability of the starch. In addition, carboxymethylation impacted starch's morphology and reduced its crystallinity. Furthermore, the dual-modified starches exhibited excellent characteristics in terms of higher DS values which results in better solublity and could be used in specific applications, including oil and gas, textile, paper, packaging, 3D printing, cosmetics, and pharmaceutical industries.

Briquettes Made of Branches Wood of Three Mangrove Species Bonded by Starch Adhesive.

The development and utilization of wood briquettes is one of the efforts to reduce dependence on fossil fuels, including to fulfill overseas market need. This study aimed to evaluate the properties of wood briquettes made of the branches of three mangrove species and to analyze the effect of different wood species of mangrove branches, and the types of starch adhesive, on the quality of wood briquettes. The wood briquettes made in this study were 3 cm × 4 cm in a cylindrical shape using three wood species of mangrove branches, namely mata buaya (Bruguiera sexangula), buta-buta (Excoecaria agallocha), and bakau minyak (Rhizophora apiculata), while the adhesives used were tapioca starch, maize starch, and potato starch. The results showed that the moisture, ash content, and calorific value of the wood briquettes mostly met the ISO 17225-3:2-2020 class A2 standard and the specification and quality standards of wood briquettes for Grade A2 issued by the Korea Forest Research Institute, except the density. Wood briquettes made of mata buaya by using the three types of starch adhesives generally had better properties than all other types of wood briquettes. The interaction of mangrove wood species and the types of starch adhesive had a significant effect on the properties of wood briquettes, except for volatile matter and calorific value for which they had no significant effect. The use of wood briquettes from mangrove wood branches contributes to sustainable forest management and maintains the ecological function of mangrove forests while providing environmentally friendly alternative energy for households as a source of fuel/energy. Furthermore, future research is needed, such as investigating the optimal pressing pressure needed to achieve higher density of the wood briquettes.

ANALISIS MUTU KUE BANGKIT BAHAN BAKU UBI JALAR (Ipomea batatas L) SEBAGAI MP-ASI

Early 6 months of age are given complementary feeding. MP-ASI is carried out in stages, starting from soft, and solid foods at the age of 1 year. The basic ingredients of kue bangkit is tapioca flour. New innovations are needed as substitute for tapioca flour, purple sweet potato is a safe local food. The study's goal was to determine the quality kue bangkit (yield, moisture content, macro and micronutrient) levels of sweet potato flour as a raw material for rose cakes used for complementary feeding.The research method used was a laboratory experiment involving the analysis of the levels yield, moisture content, macro and micro nutrient) sweet potato flour. Based on the yield analysis purple sweet potato at 27%, low water content, the macro and micronutrient content were namely, fat content 15.12%, protein 5.03%, carbohydrates 42.44%, moisture content 8.19%, ash content 2.44%, iron 27.78 mg/kg, and zinc 13.60 mg/kg. This shows that kue bangkit purple sweet potato can be used as the latest innovation as an SNI standard MP-ASI.

Pemanfaatan Puree Labu Kuning dalam Pembuatan Flakes

Pumpkin cereal flakes are cereal in the form of flakes made from pumpkin puree, tapioca flour, sugar and salt. This study aims to determine: 1) the best formula for pumpkin flakes cereal; 2) organoleptic properties of pumpkin flakes cereal which include texture, shape, taste, aroma, color, and level of preference; 3) nutritional content of pumpkin flakes cereal which includes Vitamin A and Test Proximate (water, fat, carbohydrates, protein, and ash); and 4) selling price of pumpkin flakes in packs weighing 34 grams/package. This trial was conducted with three trials to find out the best pumpkin cereal formula that met the criteria. Based on the engineering results for making pumpkin flakes, 1) the formula for chayote squash consists of 100% pumpkin puree, 43% tapioca flour, 3.5% granulated sugar, and 2.5% salt. 2) Pumpkin cereal flakes are brownish yellow in color, have the shape of round flat flakes with intact edges, have a distinctive pumpkin aroma, taste slightly sweet and have a savory taste typical of pumpkin, have a crunchy texture and are well liked by all panelists. 2) The nutritional content of pumpkin flakes per 100 grams contains 102.50 mg of vitamin A, 0.21% water content, 6.79% protein content, 3.04% fat content, 87.93% carbohydrates, and an ash content of 1.36%. 3) The selling price of pumpkin tofu cereal is IDR 6,950 per pack weighing 34 grams.

EFFECTS OF CARBOXYMETHYLATION AND HYDROXYPROPYLATION ON PROPERTIES AND STRUCTURE OF DIFFERENT STARCHES

The effect of carboxymethylation and hydroxypropylation on the properties and structures of potato starch (PS), tapioca starch (TS), sweet potato starch (SPS), pea starch (Ps), waxy corn starch (WCS) and corn starch (CS) was investigated to produce carboxymethyl starch and hydroxypropyl starch, utilize them properly. The results showed that the increase in swelling capacity of different starches caused by carboxymethylation was greater than that caused by hydroxypropylation. The Blue Values of different starches were less influenced by hydroxypropylation, and significantly more affected by carboxymethylation. The starches were affected differently by carboxymethylation, while PS, TS, Ps and CS had the same behavior after hydroxypropylation. Hydroxypropylation increased the average diameter of PS, SPS, Ps and WCS, but lowered the average diameter of TS and CS. Carboxymethylation altered the crystalline structure of WCS and CS. Hydroxypropylation only changed the crystalline structure of PS. Carboxymethylation led to an increase in the thermal stability of different starches, while hydroxypropylation caused reduction in the thermal stability of starches.

Encapsulation efficiency and fatty acid analysis of chia seed oil microencapsulated by freeze-drying using combinations of wall material

Chia seed oil (CSO) was encapsulated using whey protein concentrate (WPC) and modified tapioca starch (MTS) through freeze-drying. A central composite design was used to evaluate the effect of independent variables (MTS:WPC ratio, homogenization pressure, and oil content). Encapsulation efficiency (EE) and α-linolenic acid content (ALA) were evaluated for all runs. The results showed that higher MTS ratios led to maximum ALA retention, while higher WPC ratios led to maximum EE. The optimized conditions resulted in high EE (97 %), ALA content (59.54 %), and a Ω-3:Ω-6 ratio (3.34). The fatty acid composition, oxidative and thermal stability showed that the MTS:WPC ratio of 25:75 was the best combination for encapsulating CSO. The encapsulated CSO with a balanced Ω-3:Ω-6 ratio can be used as a functional ingredient in foods for health benefits.

Efficient production of lactic acid from anaerobic co-fermentation of starch and nitrogen-rich agro-industrial waste using a batch system

Anaerobic co-fermentation is an interesting process that can efficiently valorize complex organic substrates by converting them into lactic acid. One of the main issues, however, is the high substrate cost, and its reduction is of great significance to the practical application. Therefore, this study investigated the feasibility of lactic acid production from carbohydrate-enrich corn starch, tapioca starch, potato starch, and rice starch with inexpensive nitrogen-rich agro-industrial waste of corn steep liquor, palm kernel cake, and soybean meal. Fermentation results indicated that the co-fermentation of starch with corn steep liquor significantly enhanced the lactic acid concentration compared with the co-fermentation of starch with palm kernel cake or soybean meal (p < 0.05). The highest lactic acid concentrations of 68.89 ± 6.30, 71.78 ± 13.74, 67.90 ± 2.94, and 68.83 ± 2.68 g/L were achieved under the co-fermentation of corn starch, tapioca starch, potato starch, and rice starch with corn steep liquor, respectively. The microbial community structure showed the dominance of Lactobacillus (60.78%-95.97%) in the co-fermentation of different substrates, which is believed to be beneficial to the growth of such fermentative bacteria with the main products of lactic acid. Furthermore, the economic analysis demonstrated that the co-fermentation of corn starch and corn steep liquor had better economic benefits than other treatments. This study provides a promising way to reduce lactic acid production costs, which will change the economic feasibility of lactic acid fermentation.

Pengaruh Konsentrasi Tapioka terhadap Karakteristik Kimia dan Organoleptik Kerupuk Sawi (Brassica chinensis var Parachinensis)

This study aims to determine the best concentration of tapioca against the chemical and organoleptic characteristics of mustard crackers. The study design used a one-factor complete randomized design with four levels of treatment for adding tapioca flour concentrations. The levels of this treatment are tapioca concentrations 60, 80, 100, and 120%. The parameters analyzed are water content test, ash content test, fat content test, fiber content test, and organoleptic test of taste, color, aroma, crunchy, and overall). The results showed that mustard crackers had a water content of 5.14 to 6.79%, ash content of 1.48 to 1.76%, fat content of 11.90 to 15.10%, and fiber content of 7.55% to 9.50%. Panelists, on average, liked mustard crackers treated with 100% tapioca concentration for taste, color, aroma, and crispness. The hedonic quality of mustard crackers showed the value of mustard taste, green color, mustard aroma, and crunchiness. Overall, the panelists liked the mustard crackers with 100% tapioca concentration.

Wolffia globosa-Based Nutritious Snack Formulation with High Protein and Dietary Fiber Contents.

Wolffia globosa (W. globosa) or duckweed is a small aquatic plant with high protein, dietary fiber, and lipid contents that can be combined with food products to develop nutritious snacks as one strategy to mitigate malnutrition. Here, response surface methodology (RSM) with mixture design was used to develop snacks from W. globosa freeze-dried powder (WP). The physical properties, proximate analysis, amino acid profiles, sensory evaluation, phytochemical analysis, antioxidant properties, and genotoxicity (Ames test) of the snacks were evaluated. The optimal W. globosa snack formula was 64% glutinous rice flour, 10% tapioca flour, and 26% WP, giving a highly desirable liking score of 1.00. Addition of WP increased crude protein, essential amino acids, and dietary fiber compared with the control snack by 51%, 147%, and 83%, respectively. According to the Thai recommended daily intakes, the developed W. globosa snack had high protein and dietary fiber. Phytochemical contents and antioxidant activities of the W. globosa snack such as total phenolic contents (TPCs), total flavonoid contents (TFCs), ferric ion reducing antioxidant power (FRAP) activity, and oxygen radical absorbance capacity (ORAC) activity were significantly higher than the control snack. The novel combination of WP with snack product ingredients greatly enhanced nutritional value.

Distribusi Ukuran Granul dari Tepung Singkong dengan Tepung Tapioka sebagai Pengikat pada Rotary Drum Granulator

Granulation is a process of monoparticle attachment with a particular mechanism to form a bigger and compact particle which is called granule. Granulation application has been used on many industries like pharmacy and agriculture industries. Research about granulation has been done continuously to get predictive models for various cases. The model which is only applicable to the specific material used in this research is expected to be useful to optimize the perfomances of the granulator in the industries. This research aims to develop the kinetics model of granule size distribution of cassava flour and its connection to granulation time by varying the mass of tapioca starch as the binder in rotary drum granulator. 2 grams of Cassava flour and tapioca starch were mixed in the rotary drum granulator and then water was sprayed during the granulation process. The duration of granulation were 5, 10, 15, 20, and 25 minutes. The variations of mass of the binder used in this research were 1, 1,5, and 2 gram. The granules were dried in the oven at 80°C until 30 minutes, and afterwards the granules were screened through various screen layers with different mesh size. The results of this research show that binder mass variations do not influence the layering rate of granule, and the increase of binder mass will decrease the birth rate.

Carboxymethylation enhances the low oil absorption of freeze-thawed tapioca starch in fried ham sausage batter

Excessive consumption of high oil content deep-fried foods increases the risk of obesity and cardiovascular disease. In this study, carboxymethylation was utilized to improve the oleophobic ability of freeze-thawed tapioca starch for deep-fried ham sausage batter. The smallest specific surface area, largest contact angle and oil distribution of the freeze-thawed carboxymethyl tapioca starch (CM-FTS) proved that it had the weakest oil absorption capacity. Carboxymethylation damaged long-range crystalline structures in FTS, but the oil absorption did not increase. Furthermore, carboxymethylation appropriately increased the viscosity of FTS batter which evenly improved its coagulation and adhesion and reduced oil absorption during frying. The decrease of tan δ also indicated that the improvement of gel property of batter inhibited the oil absorption in CM-FTS-batter for the lowest oil penetration. These results demonstrate that carboxymethylation enhances the oleophobic structure of FTS and maintains low oil absorption properties of the batter and the internal ham sausage.

Physical Properties of Tapioca Starch-based Film Indicators with Anthocyanin Extract from Purple Sweet Potato (Ipomea batatas L.) and Response to pH Changes

Intelligent packaging comes in the form of interactive film indicator using a natural pigment compound sensitive to pH changes. The development of intelligent packaging as an indicator film by utilizing natural pigment compounds that are related to pH change and food safety is motivated by increased consumer awareness of food safety. Purple sweet potato (Ipomoea batatas L.) is the source of anthocyanin flavonoid compounds sensitive to pH changes, demonstrated by color changes in film indicators. This research aims to determine physical properties and the pH response of tapioca starch-based film indicators with anthocyanin extract variation from purple sweet potato. Purple sweet potato anthocyanin (PSPA) indicator film was made using tapioca starch as biopolymer by casting method with the addition of anthocyanin extract at concentrations of 0, 5, 10, and 15 g. Furthermore, this research is conducted to analyze the physical properties of the film, and response to pH changes of fresh cow milk, Gindara fish fillet and chicken sausage stored at 7 °C and 25 °C under 48-hour observation. The results showed that the film indicator thickness was 0.72-0.74 mm, tensile strength was 1.23-9.86 MPa, elongation was 14.83-55.74%, and water vapor permeability (WVP) was 1.32-1.78 × 10-14 kg.m/m2.s.Pa. The results of this study indicated that the PSPA indicator films have the potential to be used as smart packaging to monitor food freshness and quality for safe consumption. That was supported by the good physical properties of PSPA indicator films.

Organoleptic Quality of Beef Meatballs Using Chicken Giblets

Meat is a food of animal origin that has high nutritional value, because meat contains several nutrients including protein, fat, minerals and vitamins. This study aims to determine the physical and organoleptic quality of beef meatballs using giblets. The materials used in this study were beef, giblets, tapioca flour, garlic, salt, flavourings, and ice cubes. This study used a completely randomized design consisting of 4 treatments and 4 replications P0 (100%) beef without giblets, P1 (80%) beef + 20% liver, P2 (80%) beef + 20% gizzard, P3 ( 80) beef + 20% heart. The parameters measured in this study were pH, cooking loss, yield, shape, aroma, color, texture, taste, elasticity and general acceptance. The results of this study indicate that the addition of giblets to chicken meatballs. beef meatballs. However, it did not have a significant effect (P&gt;0.05) on the organoleptic test of beef meatballs, especially on the variables of shape, aroma, texture, taste, and general acceptance

Role of Rural Women in Sustaining the Fish Crackers Business: A Case Study in South Sumatra

The rural woman is a valuable human resource, especially in fulfilling the economic functions of the family and the home alongside males. In rural families, women perform not only a reproductive but also a productive and social role. This research is original because it examines the contribution of women in rural areas, particularly in villages with local potentials, such as river and swamp fish. Women transform fish into crackers, which they sell to increase the family’s income. This study examines rural women’s contribution to the fish crackers business. The qualitative research was conducted in Tebing Gerinting Village, South Indralaya Sub-district, Ogan Ilir Regency, South Sumatra. Data collection technique involving in-depth interviews with the informant. Using qualitative analysis methods, the collected data were analyzed. Women perform a variety of roles in the production of crackers fish, including dough preparation, crackers fish formation, boiling, drying/drying process, roasting, packaging, and sales. Fish crackers are a commercially produced item that incorporates the contributions of women. Women in the manufacturing crackers fish business have difficulty finding laborers. There is no business capital because the raw materials for making fish crackers are supplied by fixed-supply agents. The agents of the fish were from Palembang, while the agents of tapioca flour were from Lampung. All family members are involved in the marketing of fish crackers. They sold to the market in Tanjung Raja, Indralaya, and even to outside areas such as Pendopo, Kayuagung, Komering, Sungai Pinang, Ketapang, Tanjung Enim, Lahat, Prabumulih, Palembang and up to outside the cities, such as Lampung. Additionally, they sell fish crackers on the road next to their home. The contribution of women to economically productive activities can ensure the survival and growth of venture fish crackers. It can increase their family’s nutritional security.

Uji Komposisi Biochar Sekam Padi Selama Penyimpanan terhadap Viabilitas Isolat RTCR01 sebagai Carrier Pupuk Hayati di Kabupaten Timor Tengah Utara

Carrier material is one of the significant factors for the success of using biofertilizer since it plays an important role in maintaining microbial viability of which contained in it. This study aimed to find out the composition of carrier materials of rice husk biochar for the viability of isolate RTCR01. This study was conducted at Agriculture Laboratory of Timor University. It started out with isolate RTCR01 recultivation, culture making for nutrient broth media, rice husk biochar making, and injection of 10 ml culture of isolate RTCR01 on various compositions of carrier materials of rice husk biochar. Viability of isolate RTCR01 was observed every week using plate count method on PCA media, while data analysis of the effect of rice husk biochar on the bacterial viability used descriptive analysis. Results of this study suggested that the composition that showed the highest viability of isolate RTCR01 was on the first week of storage namely C3: biochar of 500 gr + tapioca flour of 250 gr + cow dung of 250 gr, meanwhile the viability at the end of storage period on the 8th week included C1: biochar of 500 gr. Observation result suggested that all treatments using the composition of rice husk biochar can maintain bacterial viability during the storage period for 8 weeks.

Avena Pasta Roll: Healthy Product from Oatmeal Flour as the Wheat Flour Substitute

The use of purple sweet potato as a natural colour extract in food processing is one of the food industry’s efforts to draw customer attention, and its use is deemed healthier for eating, as shown in processed food Gyoza. Wheat flour, cornstarch, tapioca flour, and purple sweet potatoes that have been boiled to retain the atocyanin chemicals and as natural colours are the main ingredients in manufacturing Gyoza skin (dumpling). Organoleptic tests on aroma, taste, texture, and color were employed as the research approach. The findings revealed that 22 respondents thought the Purple Gyoza product was satisfactory and quite appealing for customer consumption when considering the taste and correct processing procedure.

Pengaruh Substitusi Tepung Beras dan Tepung Tapioka terhadap Karakteristik Kimia dan Organoleptik Keripik Bayam

In this study, spinach chips were made with various ratios of rice flour and tapioca flour with 3 replications for each treatment. Based on the results of the study, the chemical characteristics of spinach chips including water content, free fatty acid content and vitamin C had different values ​​for each treatment. The lowest water content value is found in spinach chips with the addition of 100% rice flour, which is 5.05%. While vitamin C levels were almost in spinach chips for all treatments. Organoleptic characteristics of spinach chips included taste, color, texture and aroma. The spinach chips with 100% rice flour competition had the highest score on the measurable criteria, taste and color. While on the aroma criteria, the spinach chips that have the most preferred texture by the panelists are in the ratio of 30% rice flour and 70% tapioca flour.&#x0D; Keywords: Spinach, Chips, Rice Flour and Tapioca Flour