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Journal articles on the topic 'Cassava industry Cassava as food Cassava Cassava'

Author: Grafiati

Published: 4 June 2021

Last updated: 5 February 2022

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1

Elisabeth, Dian Adi anggraeni, and Nila Prasetiaswati. "Analisis Kelayakan Finansial dan Nilai Tambah Agroindustri Skala Rumah Tangga Berbasis Ubikayu Di Kabupaten Barito Koala, Kalimatan Selatan." Jurnal Penelitian Pertanian Tanaman Pangan 2, no. 2 (2018): 129. http://dx.doi.org/10.21082/jpptp.v2n2.2018.p129-136.

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Financial feasibility and added value analysis of home scale-agroindustries development based on cassava commodity in Barito Koala District, South Kalimantan. Cassava processing into food products aimed to improve shelf-life of fresh cassava in order to be feasible to be consumed and to give added value in order to improve cassava’s selling value. Prospect of home scale-agroindustries development based on cassava was observed by analyze their financial feasibility and added value. Research location was detemined using purposive sampling method; while sample taking was determined using simple r

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LESTARI, TRI, and RION APRIYADI. "Genetic potential of cassava biodiversity in Bangka Island, Indonesia." Cell Biology and Development 1, no. 2 (2017): 41–45. http://dx.doi.org/10.13057/cellbioldev/v010201.

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Lestari T, Apriyadi R. 2017. Genetic potential of cassava biodiversity in Bangka Island, Indonesia. Cell Biol Dev 2: 41-45. Cassava is potential as a mixture ingredient of flour in the Bangkaâ€™s food industry. This study aimed to discover the biodiversity of local cassava in Bangka. This research was conducted in experimental field of the Faculty of Agriculture, University of Bangka Belitung, Indonesia from July 2015 to July 2016. The experimental design was randomized block design with 10 local cassavas of Bangka that consisted of upang, sekula, bayel, mentega, kuning, batin, pulut, sutera,

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Hartanti, Lucky, Anang Syamsunihar, and Ketut Anom Wijaya. "Kajian Agronomis dan Kualitas Tepung Berbahan Ubi Kayu Lokal." Pro Food 3, no. 2 (2018): 247. http://dx.doi.org/10.29303/profood.v3i2.57.

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Cassava flour has a good potential to substitute wheat flour for various food products and have a good opportunity to developed. The farmers prefer to cultivate local types of cassava compared to superior varieties national. Fresh cassavas contain cyanide acid (HCN), which is harmful to health. Knowledge and skills in processing of cassava is needed to produce fresh cassava become safety product. The aimed of this research was to conducted to: 1) Examine the agronomic potential of local cassava as raw material for cassava flour industry , 2) Study quality cassava flour produced from three diff

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Pardian, Pandi, Tomy Perdana, and Trisna Insan Noor. "Cassava Bioindustrial Perspective." E3S Web of Conferences 249 (2021): 02004. http://dx.doi.org/10.1051/e3sconf/202124902004.

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Cassava is one of the commodities of food crops that mainly processed in food products. In addition to being the raw material, cassava food products also have the potential as raw materials for making bioplastics. Processing cassava into bioplastics is carried out by bio-industrial, so the discussion about the process of utilizing cassava up to being bioplastic is interesting to explore. The results of descriptive analysis and literature sharing show that the cassava bio-industry is more environmentally friendly because the production in the form of bioplastic is easier to decompose compared t

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Dankwa, K. O., and B. B. Peprah. "Industrialization of cassava sector in Ghana: progress and the role of developing high starch cassava varieties." Ghana Journal of Agricultural Science 54, no. 2 (2019): 79–85. http://dx.doi.org/10.4314/gjas.v54i2.8.

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In Ghana, cassava is a marginalized crop in food policies due to low research attention given it. However, high starch in cassava root is an important characteristic that makes the crop a potential industrial cash crop. In light of this, the Government of Ghana in 2001 introduced the Presidential Special Initiative (PSI) on Cassava, which aimed at industrializing the cassava sector for job creation and livelihood improvement through starch extraction. One of the import industrial products from cassava starch is ethanol. Ethanol is reported as the largest opportunity for cassava industrializati

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Rozi, Fahrur, and Quartina Pudjiastuti. "PRODUK SAMPING TANAMAN UBIKAYU SEBAGAI POTENSI BIOEKONOMI UNTUK PERTANIAN MASA DEPAN." SOCA: Jurnal Sosial, Ekonomi Pertanian 13, no. 3 (2019): 433. http://dx.doi.org/10.24843/soca.2019.v13.i03.p12.

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Potential and opportunities for cassava development are still very broad along with development of companies in livestock, processed food, and other industries. Added value of cassava commodities resulting from development of downstream industries (processed products) is far higher than upstream industries (primary products), so that development paradigm in agriculture sector in future should be directed towards product expansion including its waste. This study aims to examine the economic value of cassava as a future crop from direct as well as by-products and their development strategies. Da

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Barata, Henrique da Silva, Victória Carolline do Moraes Gatti, Claudete Rosa da Silva, et al. "The importance of agro-economic characteristics for minimal cassava processing: A review." Research, Society and Development 10, no. 7 (2021): e57110716904. http://dx.doi.org/10.33448/rsd-v10i7.16904.

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Cassava (Manihot esculenta Crantz) is a crop of extreme economic and agronomic value because it has several varieties, it is highly nutritious and extremely important in the food industry in the generation of products for human consumption. The objective of the present study was to characterize the culture of cassava by means of its peculiarities, potential of the product called minimally processed cassava, to describe the methods used in the generation of this product to understand the dynamics of consumption of this product. Because it is a relatively easy crop and has low nutritional requir

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Widiastuti, Tri, Siti Nurdjanah, and Tanto Pratondo Utomo. "NILAI TAMBAH PENGOLAHAN UBI KAYU (Manihot esculenta Crantz) MENJADI KELANTING SEBAGAI SNACK LOKAL." JURNAL AGROTEKNOLOGI 14, no. 01 (2020): 58. http://dx.doi.org/10.19184/j-agt.v14i01.14450.

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Processing cassava into various food products is an effort to produce the economic added value of cassava. The processing also needed to reduce the damage of fresh cassava. This study was aimed to asses the performance of ‘kelanting’ as an indigenous snack and its added value. Data were collected at the Plamboyan Farmer Women's Small Group (KWT) in Rejomulyo Village, Palas Subdistrict, South Lampung Regency from August 2019 to November 2019 using questionnaire. The descriptive analysis used to describe the industry performance, while the added value calculated quantitatively using Hayami Table

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Taslim, Luriana, Amzul Rifin, and Siti Jahroh. "PENGARUH PEMBIAYAAN TERHADAP KINERJA USAHA MIKRO DAN KECIL OLAHAN UBI KAYU DI INDONESIA." Jurnal Agribisnis Indonesia 8, no. 1 (2020): 33–42. http://dx.doi.org/10.29244/jai.2020.8.1.33-42.

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Cassava is the most processed staple food crops in Indonesia. Processed cassava micro and small enterprises (MSEs) are responsible for most cassava value-adding process. The major obstacle to the growth of MSEs is financing—a problem of the limited source of fund. Despite the presence of government financing support to MSEs, the number of processed cassava MSEs that have involved financing is still low. This study aimed to analyze the financing impact on the performance of processed cassava MSEs and to identify which factors influence the performance of processed cassava MSEs. Cross-sectional

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Ayetigbo, Oluwatoyin, Sajid Latif, Adebayo Abass, and Joachim Müller. "Comparing Characteristics of Root, Flour and Starch of Biofortified Yellow-Flesh and White-Flesh Cassava Variants, and Sustainability Considerations: A Review." Sustainability 10, no. 9 (2018): 3089. http://dx.doi.org/10.3390/su10093089.

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Cassava is a significant food security and industrial crop, contributing as food, feed and industrial biomass in Africa, Asia and South America. Breeding efforts have led to the development of cassava variants having desirable traits such as increased root, flour, and starch yield, reduced toxicity, reduced pest/disease susceptibility and improved nutrient contents. Prominent among those breeding efforts is the development of colored-flesh cassava variants, especially biofortified yellow-fleshed ones, with increased pro-vitamin A carotenoids, compared to the white-flesh variants. The concept o

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Tirra, Amos Nyangira, Willis Oluoch-Kosura, Hillary Nyanganga, and Agnes W. Mwang’ombe. "Determinants of Participation Decision in Cassava Marketing by Smallholder Farmers in Taita-Taveta and Kilifi Counties, Kenya." Journal of Agricultural Science 11, no. 17 (2019): 98. http://dx.doi.org/10.5539/jas.v11n17p98.

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Cassava is an important food crop with high production potential in different agroecological zones across the world. Cassava is also a drought tolerant crop performing well in arid and semi-arid areas. Cassava has a great potential as both a food security and industrial crop. In addition, as a drought tolerant crop, it is fits very well as a climate smart crop in the face of climate change. However, the cassava industry and value chain in Kenya is still underdeveloped and therefore there are many cassava marketing opportunities that are yet to be exploited. This study analyses factors that inf

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Demiate, Ivo Mottin, and Valesca Kotovicz. "Cassava starch in the Brazilian food industry." Ciência e Tecnologia de Alimentos 31, no. 2 (2011): 388–97. http://dx.doi.org/10.1590/s0101-20612011000200017.

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Musliu, Sunmonu, Sanusi Mayowa, and Lawal Habeeb. "Effect of different processing conditions on quality of cassava." Croatian journal of food science and technology 13, no. 1 (2021): 69–77. http://dx.doi.org/10.17508/cjfst.2021.13.1.09.

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Sweeteners play a vital role in the food industry serving either as preservative or as addition to consumables. The high intake of sweetener brought about production of artificially synthesized sweetener which has, in turn, given a reason of concern for health on a long term. Cassava is one of the mostly cultivated crops in Nigeria with cassava possessing the highest level of starch compared to other crops. This research explores the abundance of cassava, converting its starch into sweetener (glucose). An extraction test rig was developed as part of the study to extract sweetener from cassava.

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Macedo, Isaac Yves Lopes de, Marney Pascoli Cereda, Camila Delinski Bet, Jose Francisco Santos Silveira Junior, Murilo Ferreira de Carvalho, and Eric de Souza Gil. "Arrowroot and Cassava Mixed Starch Products Identification by Raman Analysis with Chemometrics." Polysaccharides 2, no. 3 (2021): 715–19. http://dx.doi.org/10.3390/polysaccharides2030043.

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Food frauds present a major problem in the foodstuff industry. Arrowroot and cassava may be targeted in adulteration and falsification processes. Raman analysis combined with chemometric techniques was proposed to identify the mixing and adulteration of these foodstuffs in commercial products. 67 cassava and 5 arrowroot samples were prepared in laboratory. 21 cassava and 5 arrowroot commercial samples were purchased in local stores. Raman assays were performed in the range of 400 to 2300 cm−1. Principal component analysis with K-means clustering was used to identify the adulteration of these p

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Triyono, Budi, Setiowiji Handoyo, and Nur Laili. "Analysis for Development of Mocaf-Based Functional Food Industry in Indonesia." Journal of Socioeconomics and Development 2, no. 2 (2019): 73. http://dx.doi.org/10.31328/jsed.v2i2.1068.

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Indonesia is a country having abundant natural resources, including nutritious plants as a source of food and medicine. Along with the increasing public awareness of the importance of healthy living, there is a great shift in the demand of food. At present, people do not only want foods that have good nutritional composition as well as attractive appearance and taste, but also the ones that have certain physiological functions for the body. The foods that have such functions are known as functional foods. One ingredient that has the potential to be developed into functional food is mocaf flour

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Nasir, M. Abd, and Ciplis Gema Qori’ah. "Transaction Cost and Market Development of Cassava Production in Jember Regency, East Java, Indonesia." E3S Web of Conferences 142 (2020): 05005. http://dx.doi.org/10.1051/e3sconf/202014205005.

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Rapidly growing food needs require a strategy to achieve self-sufficiency based on a diversity of local food resources. One source of carbohydrates based on local ingredients, namely cassava, which occupies a quite important role in the food structure of Indonesian society, after rice and corn. Institutional arrangement and transaction costs in managing cassava production in Jember Regency, East Java, Indonesia have strong implications in relation to specifications and estimates of production function responses. If transaction costs are fixed costs, discontinuities will occur in response to in

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Rukmini, Piyantina. "UTILIZATION OF CASSAVA WASTE IN THE PRODUCTION OF PLYWOOD ADHESIVE EKSTENDER WITH DEXTRIN (WITH ACID CATALYST)." Konversi 6, no. 2 (2018): 1. http://dx.doi.org/10.20527/k.v6i2.4756.

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Abstract- Require of manihot Esculinta Crantz in Indonesia rises in every year as growth of Indonesian people, bioethanol industry,and animal food. Raw material that use in this research is cassava wastes. This research aimed to know the utilization of cassava waste, the optimum condition process of dextrin, and to know the variable that influent the utilization of cassava waste in the production of adhesive ekstender ( catalyst concentration and time). The dekstrin process need beaker glass, stirrer, electric stove with oilbatch heater, thermometer, screening 80 mesh. Cassava wastes that keep

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Fosu-Mensah, Benedicta Y., Derek Fiifi Adabie, Paa-Nii T. Johnson, and Michael Mensah. "Occupational and environmental health hazards associated with food processing and the use of personal protective equipment: A case study of Gari processing in southern Ghana." Journal of Applied and Natural Science 13, no. 1 (2021): 230–37. http://dx.doi.org/10.31018/jans.v13i1.2520.

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The processing of cassava into different staple foods, including gari, comes with occupational and environmental hazards. This research aimed at assessing the awareness of occupational health hazards associated with the processing of cassava (Manihot esculenta) into Gari, environmental impact and factors that influence the wearing of personal protective equipment. Ninety (90) Gari producers were randomly selected from Awutu Senya, Central Tongu and Ayensuano Districts of Ghana and interviewed using structured and semi-structured questionnaire. Results revealed that Gari producing industry was

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Husman, Husman, and Sugeng Ariyono. "Rancang Bangun Mesin Pengiris Singkong." Manutech : Jurnal Teknologi Manufaktur 10, no. 02 (2019): 31–34. http://dx.doi.org/10.33504/manutech.v10i02.65.

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The Bangka Belitung Islands have enormous natural resources, including mining products, forest products, marine products and plantation products. The cultivated plantation can consist of groups or individuals. One of the plantation products managed by the community in Belitung, especially in the Regency of Bangka, is cassava. Various kinds of food are processed using raw cassava, one of which is produced by a home industry in other words Small and Medium Industries (IKM) in the village of Banyu Asin, Bangka Regency. Using a simple production tool made of wood and fitted with a cutting knife to

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Folasade Maria, Makinde, and Abolade Esther Olaitan. "Effect of Supplementing Cassava with Okara on Biscuit Quality." Sumerianz Journal of Biotechnology, no. 310 (October 30, 2020): 99–105. http://dx.doi.org/10.47752/sjb.310.99.105.

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Okara is a nutritious by-product of soy milk industry; however it is discarded as industrial waste because it is perishable and other uses for it have not been fully identified. The feasibility of utilization of okara in food formulations was investigated. Five blends of composite flour were prepared by combining cassava flour with 10% to 50% of okara flour, respectively. The 100% cassava flour served as control. The functional and pasting properties of the flour blends as well as the chemical and sensory properties of biscuit samples were determined. Statistically significant (p≤0.05) differe

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Hidayat, Beni, M. Muslihudin, and Syamsu Akmal. "Perubahan Karakteristik Fisikokimia Tepung Onggok Selama Proses Fermentasi Semi Padat Menggunakan Saccharomyces cerevisiae." Jurnal Penelitian Pertanian Terapan 18, no. 3 (2020): 146. http://dx.doi.org/10.25181/jppt.v18i3.1500.

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Cassava bagasse is a by-product of tapioca industry whose use as food is relatively limited.The improvement of the cassava bagasse flour characteristics as a food ingredient can bedone through a semi-solid fermentation process. The aim of this study was to examine thechanges in physicochemical characteristics of cassava bagasse flour during the semi-solidfermentation process using Saccharomyces cerevisiae. The semi-solid fermentation processwas carried out for 0 days (control), 1 day, 2 days, 3 days, 4 days, and 5 days. Observationsof physicochemical characteristics include pasting characteris

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Sriyana, Jaka, and Chynthia Pradiftha Sari. "Pengembangan Usaha Kecil Dan Menengah Produsen Makanan Berbahan Baku Lokal." JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) 2, no. 1 (2018): 65. http://dx.doi.org/10.30595/jppm.v2i1.2017.

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ABSTRAK Tujuan program pengabdian masyarakat di Desa Wringinputih ini adalah menemukan strategi pengembangan usaha kecil dan menengah (UKM) makanan olahan berbahan baku lokal. Kelompok usaha yang menjadi obyek pengabdian adalah kelompok UKM bidang makanan berbahan dasar dari ketela. Untuk menemukan berbagai strategi yang dipilih, digunakan analisis Strength, Weaknesses, Opportunity and Threat (SWOT). Strategi yang direkomendasikan untuk pengembangan usaha adalah peningkatan kualitas produksi, pengurusan perijinan industri rumah tangga (P-IRT), peningkatan kualitas pengemasan produk, dan pemasa

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Sutamihardja, RTM, Srikandi Srikandi, and Dian Purnamasari Herdiani. "HIDROLISIS ASAM KLORIDA TEPUNG PATI SINGKONG (Manihot esculenta Crantz) DALAM PEMBUATAN GULA CAIR." Jurnal Sains Natural 5, no. 1 (2017): 83. http://dx.doi.org/10.31938/jsn.v5i1.103.

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Chloride Acid Hydrolysis of Cassava (Manihot esculenta Crantz) Strach Flour in Producing a Liquid Sugar Cassava (Manihot esculenta Crantz), known as cassava or manioc is a tuber or root of a tree that long with a diameter average of 5-10 cm and a length of 50-80 cm, depending on the type of cassava. Cassava is agricultural products that having high potency source of carbohydrates for food and industrial materials. Cassava starch can be made for liquid sugar by the method of acid hydrolysis using hydrochloric acid. The research results showed that rendemen at a HCl concentration of 0.75 N and h

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Benassi, Vivian Machado, Rosymar Coutinho de Lucas, Michele Michelin, João Atílio Jorge, Héctor Francisco Terenzi, and Maria de Lourdes Teixeira de Moraes Polizeli. "Production and action of an Aspergillus phoenicis enzymatic pool using different carbon sources." Brazilian Journal of Food Technology 15, no. 3 (2012): 253–60. http://dx.doi.org/10.1590/s1981-67232012005000019.

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Aspergillus phoenicis is an interesting heat tolerant fungus that can synthesize enzymes with several applications in the food industry due to its great hydrolytic potential. In this work, the fungus produced high enzymatic levels when cultivated on inexpensive culture media consisting of flakes from different origins such as cassava flour, wheat fibre, crushed soybean, agro-industrial wastes, starch, glucose or maltose. Several enzymatic systems were produced from these carbon sources, but amylase was the most evident, followed by pectinase and xylanase. Traces of CMCases, avicelase, lipase,

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Muhammad, Juandi, Herman Herman, Gimin Gimin, Joko Risanto, and Syahril Syahril. "Pemberdayaan kelompok masyarakat Kecamatan Tampan Kota Pekanbaru dalam program inovasi teknologi pengering berbasis biomassa yang ramah lingkungan untuk meningkatan kualitas dan kuantitas produk makanan berbahan baku ubi." Unri Conference Series: Community Engagement 2 (December 30, 2020): 541–49. http://dx.doi.org/10.31258/unricsce.2.541-549.

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The potential of the agricultural sector in terms of cassava in Tampan District, Pekanbaru City with a total potential of 11,210 tonnes of cassava (based on BPS data, 2019). This enormous potential has led to the growth of SMEs for community groups to take advantage of these opportunities in the business of producing cassava-based food processing. Furthermore, this potential is an opportunity for local governments to create a market or regional superior product as well as an attraction for citizens from outside the region to come to Tampan District because it can form an agro-industry in the f

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Fitriani, Fitriani, Bina Unteawati, Sutarni Sutarni, Cholid Fatih, and Zainal Mutaqin. "PENINGKATAN DAYA SAING UKM OLAHAN UBIKAYU: PENDEKATAN RANTAI NILAI." SEPA: Jurnal Sosial Ekonomi Pertanian dan Agribisnis 17, no. 2 (2021): 185. http://dx.doi.org/10.20961/sepa.v17i2.44423.

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<div>The strategic food resource in Lampung Province is cassava. This study</div><div>aims to identify the value chain of cassava processed products in Lampung Province. The research method used is a survey, involved 60 SMEs of cassava as respondents. Data analysis uses a value chain analysis approach. The discussion concluded that the main activities on SME value chains consist of input logistics, including procurement of raw materials in the form of fresh cassava from producer farmers, raw/semi-finished materials, and auxiliary materials. The cassava production center in Ea

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Yuhanna, Wachidatul Linda, Agita Risma Nurhikmawati, Pujiati Pujiati, and Nurul Kusuma Dewi. "Pemberdayaan Masyarakat Desa Wakah Melalui Pemanfaatan Limbah Kulit Singkong (Manihot esculenta)." Aksiologiya: Jurnal Pengabdian Kepada Masyarakat 5, no. 3 (2021): 411. http://dx.doi.org/10.30651/aks.v5i3.4897.

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Desa Wakah mempunyai komoditas utama ketela pohon/singkong dan hasil pertanian hortikultura. Di Desa Wakah terdapat UMKM “Gethuk Anyar” yang memproduksi gethuk singkong dalam skala besar, yang menghasilkan limbah kulit singkong rata-rata 80 kg per hari. Limbah kulit singkong belum banyak dimanfaatkan secara optimal sehingga menimbulkan bau busuk, penumpukan sampah, dan lingkungan yang tidak bersih. Tim pengabdian masyarakat akan melakukan pelatihan pemanfaatan limbah singkong menjadi produk berupa pupuk kompos, pupuk organik cair dan pakan fermentasi. Kegiatan ini dilaksanakan pada bulan Maret

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Astuti, Henita, Alvi Yani, and Suraya Kaffi. "Effectiveness of Strategic Plan Development of Local Resources Based on Local Resources in Lampung Province." Inovasi Pembangunan : Jurnal Kelitbangan 6, no. 02 (2018): 121–38. http://dx.doi.org/10.35450/jip.v6i02.91.

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Lampung province is being prepared by the government to become a food industry development center with superior products of Beras Siger made from raw cassava which is a food crop commodity. In order to improve the quality and quantity of Rice Siger, the Provincial Government of Lampung delivers through the Local Food Development Program (MP3L) program and increased production of sustainable Beras Siger. This research program was conducted to find out the problems related to, including the ways of cassava during harvest, the type of cassava that can be processed into Siger Rice, the quality of

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Silva, Milena Veronezi Silva, Odinei Hess Gonçalves, Mirela Vanin dos Santos Lima, and Heron Oliveira dos Santos Lima. "Obtaining lactic acid through discontinuing fermentation using sugarcane molasses, cassava by-product meal, fructose and cassava starch." Revista Brasileira de Pesquisa em Alimentos 1, no. 2 (2010): 97. http://dx.doi.org/10.14685/rebrapa.v1i2.23.

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<p>The lactic acid presents its larger application in the Food Industry. It is also used in the Textile, Pharmaceutical, Chemical, Cosmetic and Packaging Industries. Due to this wide applicability, the acquisition of lactic acid through fermentation is a widely studied process, searching for alternatives for the increase in productivity and the decrease in the production costs. Therefore, this work has the purpose of evaluating the influence of different types of cultivation, proceeding from the agro-industry, regarding the production of lactic acid through fermentation, using <em>

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Miech, P., Å. Berggren, J. E. Lindberg, T. Chhay, B. Khieu, and A. Jansson. "Growth and survival of reared Cambodian field crickets (Teleogryllus testaceus) fed weeds, agricultural and food industry by-products." Journal of Insects as Food and Feed 2, no. 4 (2016): 285–92. http://dx.doi.org/10.3920/jiff2016.0028.

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This study evaluated survival and growth of Cambodian field crickets (Teleogryllus testaceus) during captivity when fed a set of local weed species, agricultural and food industry by-products. Wild individuals were caught at two locations in Cambodia, kept in pens and fed commercial chicken feed until the second generation off-spring hatched. First larval stage nymphs from this generation were collected and used in a 70-day feeding trial with one control treatment (chicken feed) and 12 experimental treatments (rice bran, cassava plant tops, water spinach, spent grain, residue from mungbean spr

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Hanafie, Rita, Suwarta, and Alfiana. "Variety and Characteristic of Processed Food Industry Based on Cassava." Agriculture and Agricultural Science Procedia 9 (2016): 258–63. http://dx.doi.org/10.1016/j.aaspro.2016.02.145.

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Idris, S., Rosnah Shamsudin, M. Z. M. Nor, M. N. Mokhtar, and S. S. Abdul Gani. "Physicochemical composition of different parts of cassava (Manihot esculenta Crantz) plant." Food Research 4, S1 (2020): 78–84. http://dx.doi.org/10.26656/fr.2017.4(s1).s33.

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Cassava (Manihot esculenta Crantz) is one of the main sources of carbohydrate and it is a useful plant in Malaysia. Its root is used to produce various foods such as cassava chips, while the other parts are potentially to produce feeds and other useful products. However, details observation in the proximate composition of each part of the cassava plant is important in utilizing it as an animal feed, especially for the ruminants. Hence, this research was conducted to evaluate the proximate composition of each part in the cassava plant and characterized its functional groups using Fourier-transf

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Fitriani, Hani, N. Sri Hartati, and Enny Sudarmonowati. "Evaluation of Adaptation and Production of Three Selected Cassava (Manihot esculenta Crantz) in Peat Land Area of Central Kalimantan." Jurnal ILMU DASAR 20, no. 2 (2019): 75. http://dx.doi.org/10.19184/jid.v20i2.7449.

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Along with the increasing the of the land-use change of the fertile agricultural land in Java, the better awareness has been subjected to the importance of function peat land for agricultural development. Cassava (Manihot esculenta Crantz) is a tuber plant that potentially developed as important carbohydrate source. The objective of this research was to identify superior cassava variety candidate of selected cassava developed by of Research Centre Biotechnology, LIPI which has high adaptation capability and yield in Central Kalimantan peat land area. This research was conducted from July 2010

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Khumaida, Nurul, Sintho Wahyuning Ardie, and Mira Sri Astuti. "Characterization of Irradiation Induced Mutants of Cassava (Manihot esculenta Crantz) Generated from Jame-jame and Adira-4 Genotypes at M1V2 Generation." KnE Life Sciences 2, no. 6 (2017): 22. http://dx.doi.org/10.18502/kls.v2i6.1016.

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Cassava (Manihot esculenta Crantz., Euphorbiaceae) is an important dietary carbohydrate source for approximately 800 million people in the tropics. It is a potential crop for food, feed, and industry. Cassava breeding through conventional approaches are hampered with some limitations which resulted in a low number of superior varieties. The objective of this research was to generate several mutant lines with higher yield and starch content. This research intended to identify the second generation (M1V2) Jame-jame and Adira-4 variant cassava mutants from gamma ray irradiation. Jame-jame is a lo

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Pramana, Yanuar Sigit, and Titi Candra Sunarti. "Process Optimization for Dietary Fiber Production from Cassava Pulp Using Acid Treatment." Acta Universitatis Cibiniensis. Series E: Food Technology 22, no. 2 (2018): 21–32. http://dx.doi.org/10.2478/aucft-2018-0009.

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Abstract Cassava pulp, the side product of tapioca industry consists of starch and fiber as the major component. Acid treatment was employed in the conversion process of cassava pulp into dietary fiber to remove the starch component, to increase fiber content, and to modify the structure of fiber. This study purposed to obtain optimum process conditions (acid concentration, temperature, and reaction time) in the production of dietary fiber from cassava pulp. Process optimization was conducted using Response Surface Methodology (RSM) for maximizing Total Dietary Fiber (TDF), Water Holding Capac

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OKECHUKWU, R. U., A. G. O. DIXON, M. O. AKORODA, M. MWANGI, and R. BANDYOPADHYAY. "ROOT ROT RESISTANCE IN NEW CASSAVA VARIETIES INTRODUCED TO FARMERS IN NIGERIA." Experimental Agriculture 45, no. 1 (2009): 15–24. http://dx.doi.org/10.1017/s0014479708006777.

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SUMMARYIn 2004 and 2005 through field trials in over 2500 locations in several agroecological zones, 40 new cassava varieties were introduced in Nigeria. The trials were managed by scientists, extension workers and farmers. The aim in introducing these new varieties was to pre-emptively manage cassava mosaic disease, to avert an imminent threat from the Ugandan strain of the pathogen and prevent damage to the Nigerian cassava economy. From these trials, 10 new varieties were selected and officially released for high root yield, high dry matter content and acceptability for food, industry and l

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Pongjongmit, Tanitpan, and Thitima Norrapoke. "Effect of additive fermented residues from factory on rumen fermentation and microbial population in beef cattle." Animal Production Science 61, no. 13 (2021): 1356. http://dx.doi.org/10.1071/an20205.

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Context Suboptimal beef production resulting from poor growth performance of the animals in Thailand may be due to insufficient energy and protein in the animal feed. Therefore, there is a need to find new, locally available and economical nutrient-rich feed resources. By-products from the agri-industry could be one such alternative to improve livestock feed quality. The aim of the study was to evaluate the feed intake, nutrient digestibility, rumen fermentation and microbial population of additive fermented cassava pulp with residues from noodle factory (CN). Four beef cattle at ~2–3 years of

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Fiqtinovri, Siti Masithah. "Karakteritik Kimia dan Amilograf (Modified Cassava Flour) Singkong Gajah (Manihot utilissima)." JURNAL AGROINDUSTRI HALAL 6, no. 1 (2020): 049. http://dx.doi.org/10.30997/jah.v6i1.2162.

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Singkong gajah (Manihot utilissima) is a tuber crop that contains high carbohydrates but its use in food industry is still less when compared to ordinary cassava. Until now there have been many studies on the characteristics of mocaf of ordinary cassava, such as time of fermentation, yeast concentration, and drying techniques, but no one has examined further of the characteristics of mocaf of singkong gajah (MSG), especially in terms of its amylographic properties. This study aims are to examine the chemical characteristics and amilographs of elephant cassava (MSG) mocafs, and compare them to

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Essiedu, Justice Amakye, Frank Seth Johnson, and Francis Ayimbila. "ISOLATION OF AMYLASE PRODUCING FUNGI FROM CASSAVA FLOUR." Fungal Territory 4, no. 1 (2021): 5–9. http://dx.doi.org/10.36547/ft.151.

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Amylases are among the most important enzymes with potential applications in the present-day industry. Thus, isolating pure culture from cassava as the cheap source has manifold importance for food industries. In the present study, eleven amylase producing fungal strains were isolated from cassava flour and growth pattern, as well as optimum growth condition, was determined. All isolates showed amylases activity but isolate BR005, BR001 and GR003 recorded maximum clear zone diameters of 54.75 ± 0.957 mm, 53.25 ±0.645 mm 51.5 ± 1.414 mm, respectively. The submerged fermentation method was emplo

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Mauludyani, Anna Vipta Resti, Drajat Martianto, and Yayuk Farida Baliwati. "POLA KONSUMSI DAN PERMINTAAN PANGAN POKOK BERDASARKAN ANALISIS DATA SUSENAS 2005." Jurnal Gizi dan Pangan 3, no. 2 (2008): 101. http://dx.doi.org/10.25182/jgp.2008.3.2.101-117.

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<p class="MsoNormal" style="margin: 0cm 13.05pt 6pt 17.85pt; text-align: justify; text-indent: 26.95pt;"><span style="font-size: 10pt;">Food demand can be found dynamic, altering by the change in price and income. How great the influence of those changes to food consumption is the important information as the basic consideration for government in creating policy related to food consumption. The objective of the research, which has survey design, was to analyze staple food consumption and demand pattern in household in Indonesia. The research was conducted in Bogor, from March to Ju

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Kaur, Kamaljit, and Preeti Ahluwalia. "Cassava as Potential Crop for the Food and Fermentation Industry: A review." International Journal of Food and Fermentation Technology 7, no. 1 (2017): 1. http://dx.doi.org/10.5958/2277-9396.2017.00001.0.

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Prasetya, Wibawa, Christine Natalia, Marsellinus Bachtiar Wahyu, and Riana Magdalena. "PENDAMPINGAN USAHA INDUSTRI KERIPIK SINGKONG DI DESA PONGGANG." MITRA: Jurnal Pemberdayaan Masyarakat 2, no. 2 (2018): 126–36. http://dx.doi.org/10.25170/mitra.v2i2.106.

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PONG's cassava chips are snack products that have a unique flavor and aroma compared to other similar products. The specialty of this product is due to its traditional processing and its use of the original spice from the village of Ponggang, Subang, west Java. The snacks are currently sold just around the village of Ponggang and traditional markets. The product packaging looks very simple. The community service team aims to increase the product sales volume by improving the packaging design, listing the P-IRT number obtained by registering to the Subang Regency Health Office, providing simple

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Cabanillas, Arnold, Julio Nuñez, JP Cruz-Tirado, et al. "Pineapple shell fiber as reinforcement in cassava starch foam trays." Polymers and Polymer Composites 27, no. 8 (2019): 496–506. http://dx.doi.org/10.1177/0967391119848187.

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Pineapple shell, considered a waste in the juice industry, was used as a reinforcement material to produce biodegradable foam trays (FTs) based on cassava starch by a compression molding process. These foams were prepared with different starch/fiber ratios and then were characterized according to their microstructure and physical and mechanical properties. The starch/fiber ratio of 95/5 showed the lowest values of thickness and density (2.58 mm and 367 kg m−3, respectively). There was a good distribution of the pineapple shell fiber throughout the polymeric matrix. All FTs showed a semicrystal

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Pena, Lara, J. A. B. Soledade, A. C. R. Menezes, D. N. Viola, and R. C. V. Cardoso. "Cassava Flour in the Hospitality Industry of Salvador, Brazil: Uses, Tradition and Innovation." Journal of Culinary Science & Technology 18, no. 6 (2019): 469–90. http://dx.doi.org/10.1080/15428052.2019.1640157.

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Oliveira, Simone M. M., Simone D. Gomes, Luciane Sene, Divair Christ, and Julia Piechontcoski. "Production of natural aroma by yeast in wastewater of cassava starch industry." Engenharia Agrícola 35, no. 4 (2015): 721–32. http://dx.doi.org/10.1590/1809-4430-eng.agric.v35n4p721-732/2015.

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ABSTRACT 2-Phenylethanol (PE) is an aromatic alcohol with a characteristic odor of roses, widely used in food industry to modify certain aroma compositions in formulations with fruit, jam, pudding, and chewing gums, and also in cosmetic and fragrance industry. This compound occurs naturally in low concentrations in some essential oils from flowers and plants. An alternative to plants extraction are biotechnological processes. This study evaluated 2-phenylethanol’s production in cultivation of Saccharomyces cerevisiae in cassava wastewater originated from starch industry. The substrate was supp

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Ehigie, Adeola Folashade, Gbadebo Emmanuel Adeleke, Wasiu Ayinde Oladiran, and Leonard Ona Ehigie. "Screening for rhodanese producing Bacterium in freshly pressed Cassava effluents of a Cassava processing industry channeled to Odo-Oba Stream in Ogbomoso-Nigeria." Journal of Applied and Natural Science 11, no. 3 (2019): 650–56. http://dx.doi.org/10.31018/jans.v11i3.2055.

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Rhodanese is a key enzyme that plays an important role in cyanide detoxification. The enzyme was extracted, purified and physico-chemically characterised from Bacillus licheniformis which demonstrated the highest efficacy compared to the seven isolates of bacteria of the cassava processing industry effluent morpholologically and biochemically characterised. Statistical analysis was performed using one-way ANOVA and values were considered significant at p<0.05. This study showed that the optimum growth temperature was 350C at a pH 9.0. The highest duration time for the synthesis of rhodanese

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ERDIANDINI, IRA, TITI CANDRA SUNARTI, and ANJA MERYANDINI. "Seleksi Bakteri Asam Laktat dan Pemanfaatannya Sebagai Starter Kering Menggunakan Matriks Tapioka Asam." Jurnal Sumberdaya Hayati 1, no. 1 (2015): 26–33. http://dx.doi.org/10.29244/jsdh.1.1.26-33.

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The development of industrial fermentation food could not separate with the availability of culture starter that suffice to support its production. Dried starter can be an option to use in fermentation industry because it can be stored for longer time without rejuvenation. However, in the process of production of dried starter needs the matrix to maintain cell viability, economically and availability of raw material. This research was conducted to use selected dried starter of indigenous lactic acid bacteria by using sour cassava starch matrix. Eleven local isolates lactic acid bacteria isolat

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Khumaida, N., SW Ardie, and YA Purwanto. "Bridging cassava to community: simple practices of connecting research - industry - community for sustainable food system." IOP Conference Series: Earth and Environmental Science 325 (September 19, 2019): 012007. http://dx.doi.org/10.1088/1755-1315/325/1/012007.

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Ni Putu Sukanteri, I. Made Suryana, Yenny Verawati, and I. Gusti Ayu Diah Yuniti. "Pemberdayaan KWT Ayu Tangkas pada Program Pengembangan Desa Mitra Mandiri Pangan." Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat 7, no. 1 (2021): 48–55. http://dx.doi.org/10.29244/agrokreatif.7.1.48-55.

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Megati Village is located in East Selemadeg Subdistrict, Tabanan Districty. It has a strategic position, so that it can become a potential development for independent food partner villages based on local resources. The purpose of the activity is to foster and assist the group of women farmers (GWF) in the village of Megati towards the Self-Sufficient Food Group. Training and mentoring for home industry groups are carried out intensively in order to produce products that are ready to sell and have good quality. The Participatory Research Action (PAR) method is a participatory approach, carrying

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Figueroa Florez, Jorge Antonio, Edith Marleny Cadena Chamorro, Eduardo Rodriguez Sandoval, Jairo Guadalupe Salcedo Mendoza, and Héctor José Ciro Velasquez. "Cassava starches modified by enzymatic biocatalysis: effect of reaction time and drying method." DYNA 86, no. 208 (2019): 162–70. http://dx.doi.org/10.15446/dyna.v86n208.72976.

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Currently, comes up the need to develop and produce modified starches that allow enhancing their applicability as additives in food industry. In this, the effect of biocatalysis time and type of drying (forced convection and vacuum drying) on the morphological, structural and pasting properties of enzymatically modified cassava starch granules was evaluated. The application of amyloglucosidase generated a degree of hydrolysis ranging between 35.87 and 41.02% equivalents of dextrose (ED), in addition, it caused significant changes in starch granules morphology. At structural level, modified sta

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