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1
Thro, A. "CASSAVA SAFETY : IMPLICATIONS FOR CASSAVA BIOTECHNOLOGY RESEARCH." Acta Horticulturae, no. 375 (November 1994): 413–16. http://dx.doi.org/10.17660/actahortic.1994.375.42.
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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 random sampling and key person methods. Data obtained was analyzed using both qualitative and quantitative descriptive methods. Stages of financial feasibility and added value analysis were production cost analyses, revenue, benefit, and efficiency (B/C ratio), and added value. Home scale-agroindustries based on cassav in Barito Koala District have prospect to be developed. However, with B/C ratio greater than 1 (1.67), cassava chips industry has more chance to be developed due to it is more efficient and feasible. The highest added value ratio as well as benefit ratio i.e. 63.13% and 90.79% respectively, showed that the chips indsutry can give the high added value and benefit for producer.
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Nurdin Rahman, Fendi Pradana, St. Ika Fitrasyah, Diah Ayu Hartini, Ariani, and Bohari. "Screening of Phytochemical, Antioxidant and Fiber Levels of Sweet Potato (Ipomoea batatas), Cassava (Manihot esculenta), and Binahong (Anredera cordifolia (Ten) Steenis) Leaves Extract." International Journal of Research in Pharmaceutical Sciences 11, no. 3 (2020): 4779–83. http://dx.doi.org/10.26452/ijrps.v11i3.2771.
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Generally, vegetables contain various vitamins, minerals, and pigments that have antioxidant activity and can neutralise free radicals before causing damage to body cells. The research aimed to analyse phytochemical, antioxidant contents, and fibre levels of leaves extract of sweet potato, cassava, and binahong. The study was experimental research utilising leaves of sweet potato, cassava, and binahong. The leaves were removed and analysed for contents of phytochemicals, antioxidant and fibre levels. Flavonoid compounds were obtained positively on the 5-blades leaves extract of Cassavas. Polyphenol and tannin were undoubtedly discovered on the single, and 3-blades leaves extract of Sweet Potatoes and also on the five, and 7-blades leaves extract of Cassavas. Interestingly, alkaloids and steroids were identified on leaves extract of binahong, the single and 3-blades leaves extract of Sweet Potatoes and also on the five and 7-blades leaves extract of Cassavas. Consequently, 7-blades leaves extract of Cassavas contains the highest level of antioxidants (IC50), which was 44.46% (90 ppm). Nonetheless, 3-blades leaves extract of Sweet Potatoes contains the lowest. The leaves extract of binahong had an average fibre content of 28.45%, followed by 5-blades cassava leaves at 26.59%, and cassava leaves at 25%. The extract of sweet potato leaves was able to be developed as a source of antioxidants. Moreover, it contained high fibres.
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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 Bangka’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, rakit, and Selangor. Isozyme analysis performed using starch gel electrophoresis with horizontal models. Analysis for five Bangka local cassava varieties and one National cassava variety used RAPD group OP A and OP B. The results showed that the phenotypic performance was different on the type of plant, the morphology of leaves, stems, and tubers of local cassava of Bangka. Isozyme analysis showed polymorphic banding pattern, while the eight RAPD primers used did not produce polymorphic. This research showed Bangka local cassava morphologically different based on visual observation. Morphological character of Bangka local cassava leaf was divided into three shapes of lobe: ellipse (upang, sekula, bayel, mentega, batin, pulut, rakit, Selangor), linear (kuning) and lanceolate (sutera). This research data showed that the genetic diversity of local cassava in Bangka relatively high. Bangka local cassava has genetic potential as plant propagation material for plant breeding.
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Lan, Ping, Yu Xian Feng, A. Ming Chen, Lei Lei Qiao, Li Hong Lan, and An Ping Liao. "Research of Preparation Factors on Magnetic Cassava Starch Microspheres." Advanced Materials Research 634-638 (January 2013): 1513–17. http://dx.doi.org/10.4028/www.scientific.net/amr.634-638.1513.
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Magnetic cassava starch microspheres have been prepared by means of the method of precipitation magnetization, cassava starch as raw material adsorbing or embedding Fe3O4, many influence factors on magnetic cassava starch iron rate such as pH, reaction time, stirring speed, ratio of Fe+3 to Fe+2, reaction temperature also investigated in this paper. On the base above research, we preliminary got the optimal conditions on the synthesis of magnetic cassava starch microspheres.
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Kusmaria, Kusmaria, Ratna Winandi Asmarantaka, and Harianto Harianto. "ANALISIS PENENTUAN RAFAKSI DAN PENGARUHNYA TERHADAP PILIHAN SALURAN PEMASARAN PETANI UBI KAYU DI KABUPATEN LAMPUNG TENGAH." Forum Agribisnis 6, no. 2 (2017): 129–44. http://dx.doi.org/10.29244/fagb.6.2.129-144.
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Cassava becomes an important commodity in Indonesia because Indonesia is one of the major producer of cassava in the world. Besides exporting cassava, in fact Indonesia also imported cassava in large quantities. Altough the price of cassava was increasing in Lampung but the production and harvested area were decreasing, moreover factory and trader also set rafaksi on cassavas sold by farmers. Rafaksi is a penalties quantity to assess the quality of cassava farmers. Cassava marketing channels play role in determining the price and rafaksi that received by farmers. The aims of this research are (1) to analyze mechanism of determining rafaksi (2) to analyze price received by farmers’ after obtained rafaksi (3) analyze influence rafaksi to choice of marketing channels cassava farmers in Central Lampung Regency. Primary data were collected rendomly from 74 respondents. Data were analyzed by describe, correlation and binary logistic regression. The results showed that in the perception of farmers, determination of cassava rafaksi determined by several criteria such as the age of harvest, varieties, aci levels and the amount of dirt but not obtained a measure to ensure that criteria and only use the visual observation. The results of correlation analysis showed that there was no statistically significant connection between harvest time and the varieties of cassava with rafaksi of cassava which received by farmers. The result of binary logistic regression analysis showed that rafaksi loan significantly affected the choice of marketing channels.
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Seveline, Seveline, Riskya Heldyana, and Siti Kurniawati. "The Use of Three Species of Lactic Acid Bacteria in the Mocaf (Modified Cassava Flour) Production." Industria: Jurnal Teknologi dan Manajemen Agroindustri 9, no. 3 (2020): 163–72. http://dx.doi.org/10.21776/ub.industria.2020.009.03.1.
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The use of cassava as foodstuffs has been widely developed. Modifying it into a mocaf (modified cassava flour) is one of the cassava utilization. This research aimed to process cassavas into mocaf utilizing lactic acid bacteria and to obtain a better mocaf in terms of its physicochemical parameters. Bacteria used were L. plantarum, L. fermentum, and L. paracasei, which can ferment cassava to mocaf. The fermentation process was carried out by two fermentation duration of 48 hours and 72 hours, followed by draining and drying using the oven at 50 °C for 6 hours. This research analyzed mocaf's physicochemical properties such as water content, fat content, protein content, ash content, carbohydrate content, whiteness, and acidity. A Factorial Randomized Block Design with two replications was applied as the research design. If the test result showed that the tested sample has a significant difference at the level of significance of 0.05, it then subjects to the further Duncan test, using SPSS. The result showed that the use of L. paracasei produced best characteristics mocaf with a high protein content of 1.44%, an ash content of 0.31%, a white degree of 102.20, and a low degree of acid of 3.66.
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Indrastuti, Erning, Teti Estiasih, Elok Zubaidah, and Harijono. "Physicochemical Characteristics and In Vitro Starch Digestibility of Spontaneously Combined Submerged and Solid State Fermented Cassava (Manihot esculenta Crantz) Flour." Current Nutrition & Food Science 15, no. 7 (2019): 725–34. http://dx.doi.org/10.2174/1573401314666180515112908.
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Background: High cyanide varieties of cassava must be detoxified before consumption. Several studies showed detoxification of cassava by slicing, submerged fermentation (soaking), solid state fermentation, and drying. One of traditional detoxification is combination of submerged and solid state fermentation and the effect of this processing on cyanide reduction and food properties has not been evaluation yet. Objective: This research studied the effect of solid state fermentation time on physicochemical, starch granule morphology, and in vitro starch digestibility of cassava flour from high cyanide varieties of Malang 4, Malang 6, and Sembung. Methods: Three varieties of high cyanide grated cassavas were soaked for 3 days in ratio of water to cassava 1:1. After draining for 1 hour, grated cassava was placed in a bamboo container and put in a humid place for 3-day solid state fermentation. Fermented grated cassavas were then dried, milled, and analyzed. Results: Solid state fermentation similarly affected cyanide reduction and characteristics of cassava flour for three high cyanide varieties. The detoxification process reduced cyanide to 89.70-93.42% and produced flour with a total cyanide of 8.25-10.89 mg HCN eq/kg dry matters, which is safe to consume. Fermentation decreased cyanide, starch content, titratable acidity, swelling power, and solubility; meanwhile pH, amylose content, water absorption, oil absorption, and in vitro starch digestibility increased in all three varieties studied. Submerged fermentation reduced the pH thus inhibiting the degradation of linamarin and cyanohydrin into free HCN. pH value was increased by solid state fermentation, from 4.43 to 6.90 that optimum for linamarin and cyanohydrin degradation into free HCN. The submerged and solid-state fermentation indeuce spontaneous microbial growth that affected chemical composition of cassava flour. The changes of structure and morphology of starch granules affected pasting properties, and Increased in vitro starch digestibility due to damaged granules. Conclusion: Solid-state fermentation reduced cyanide content of all three cassava varieties into the safe level for consumption, and aiso changed chemical, physical, and functional characteristics and starch digestibility of cassava flour.
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Yang, Jin Song, Ting Ting Xu, Hai Sheng Tan, Hai Rui Zhai, and Qian Wang. "Research on Optimal Aspergillus Saccharifying Cassava Residues Technology by Response Surface." Advanced Materials Research 347-353 (October 2011): 1758–63. http://dx.doi.org/10.4028/www.scientific.net/amr.347-353.1758.
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Cassava residues were taken as main raw material, Aspergillus oryzae and Aspergillus usamii were chosen as glucoamylase preparation, and response surface was used to optimize and analyze saccharification temperature, pH, rate of enzyme and total amount of Aspergillus (g/100g cassava residues) so order to find out the best operation conditon for cassava residues saccharification. It was found that the best operation condition for Aspergillus to saccharify cassava residues were as follows: saccharification temperature 70°C, pH 4, ratio of Aspergillus oryzae and Aspergillus usamii was 3:9, total amount of Aspergillus 10%, and it turned out to be a total reducing sugar content of 2.70g/L.
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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 different types of local cassava. Cassava used in this study was a local type i.e.: “ketan”, “Pb”, “Sambung”. The method of processing cassava flour was dried cassava method “gaplek”, wet method “tapioka fermentation method “mocaf”. In general all types of local cassava had a good agronomic potential and safe to be processed into cassava flour. Mocaf from “Pb” type gave the best result. The best tapioca was produced from “ketan” type of cassava.
 
 Key Words: Cassava Flour, HCN, Local Types of Cassava
 
 ABSTRAK
 
 Tepung ubi kayu mampu menggantikan tepung terigu untuk berbagai produk pangan dan berpeluang bagus untuk dikembangkan. Petani lebih suka membudidayakan ubi kayu jenis lokal dibandingkan dengan varietas unggul nasional. Ubi kayu segar mengandung HCN yang berbahaya bagi kesehatan. Diperlukan teknik yang baik untuk mengolah ubi kayu menjadi produk yang aman dikonsumsi oleh masyarakat. Tujuan penelitian ini adalah: 1) Mengkaji potensi agronomis ubi kayu jenis lokal sebagai bahan baku industri tepung ubi kayu.2) Mengkaji kualitas tepung ubi kayu yang dihasilkandari tiga jenis ubi kayu lokal yang berbeda Ubi kayu yang dipakai dalam penelitian adalah ubi kayu lokal jenis ketan, Pb dan ubi sambung. Metode pengolahan tepung ubi kayu yang dilakukan adalah metode kering gaplek, metode basah tapioca dan metode fermentasi mocaf. Secara umum semua ubi kayu jenis lokal berpotensi agronomis dan aman untuk diolah menjadi tepung ubi kayu. Mocaf dari ubi jenis Pb memberikan hasil terbaik. Tapioka terbaik dihasilkan dari ubi kayu jenis ketan.
 
 Kata Kunci :HCN, Tepung ubi kayu, Ubi kayu lokal
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Purwati, Yeni, Anny Thuraidah, and Dinna Rakhmina. "Kadar Sianida Singkong Rebus dan Singkong Goreng." Medical Laboratory Technology Journal 2, no. 2 (2016): 46. http://dx.doi.org/10.31964/mltj.v2i2.93.
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<p style="text-align: justify;">Cassava is the third staple food often used by people to make a variety of products. Carbohydrates from cassava also contains toxic compound such as cyanide which can inhibit the action of respiratory enzymes. Cyanide in cassava can be removed by boiling or frying process. The aim of research was to find out the cyanide level differences between boiled cassava and fried cassava. This type of research was experiment, with design of comparative studies approach. Cyanide levels were examined in 10 samples with 2 treatments using Argentometry Volhard titration method. The result showed the average of cyanide levels in boiled cassava was 0.772 ppm and in fried cassava was 1.069 ppm. The percentage of cyanide levels reduction in boiled cassava was 28,78%, while for the fried cassava was 0%. The statistical test obtained the value of p <0.05, that showed there was significant difference of cyanide level between boiled cassava and fried cassava. Based on these results, it is advisable to choose the boiling process for cassava consumption. Next research can be conducted on comparative levels of cyanide in the cassava root and cassava leaves.
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Ayling, Sarah, Morag Ferguson, Steve Rounsley, and Peter Kulakow. "Information Resources for Cassava Research and Breeding." Tropical Plant Biology 5, no. 1 (2012): 140–51. http://dx.doi.org/10.1007/s12042-012-9093-x.
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Huang, Lijie, Hanyu Zhao, Hao Xu, et al. "Study of 4,4‘-Methylene Diisocyanate Phenyl Ester-Modified Cassava Residues/Polybutylene Succinate Biodegradable Composites: Preparation and Performance Research." Processes 7, no. 9 (2019): 588. http://dx.doi.org/10.3390/pr7090588.
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Biomass materials have become a research focus for humankind, due to the decreasing availability of fossil fuels and the increasing release of greenhouse gas. In this work, we prepared biodegradable composites with waste cassava residues and polybutylene succinate (PBS) by modifying cassava residues using 4,4’-methylene diisocyanate phenyl ester (MDI) and tested their properties. The effects of MDI modification on the structure, mechanical properties, water absorption, microstructure, and thermal stability of the composites were studied via Fourier transform infrared spectroscopy, contact angle measurement, mechanical property testing, water absorption analysis, scanning electron microscopy, and thermogravimetric analysis, respectively. The results showed that the tensile strength and flexural strength of the material increased by 72% and 20.89%, respectively, when the MDI-modified cassava residue content was 30%. When 10% MDI-modified cassava residues were added, the tensile strength increased by 19.46% from 16.96 MPa to 20.26 MPa, while the bending strength did not change significantly. The water contact angle of the MDI-treated cassava residues exceeded 100°, indicating excellent hydrophobicity. Thus, MDI modification can significantly improve the mechanical properties and thermal stability of the biocomposite. The composites were immersed in distilled water for 96 h. The water absorption of the cassava residues/PBS composite was 2.19%, while that of the MDI-modified cassava residues/PBS composite was 1.6%; hence, the water absorption of the MDI-modified cassava residues/PBS composite was reduced to 26.94%. This technology has wide application potential in packaging, construction, and allied fields.
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Santoso, Budi, Susi Imelda Siagian, and Agus Wijaya. "EFFECT OF GRATED CASSAVA AS SUBSTITUTE FOR WHEAT FLOUR IN PROCESSING STEAMED CAKE." Jurnal Agroindustri 4, no. 1 (2014): 48–54. http://dx.doi.org/10.31186/j.agroind.4.1.48-54.
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The objective of research were to determine the physical and chemical characteristics, and organoleptic of steamed cake with grated cassava as an ingredient substitute for wheat flour. Research used a Non Factorial Complety Randomized Block Design (RALNF) with 5 level of treatments and 3 replication. Level of treatments research : A (wheat flour 0% and grated cassava 100%), B (wheat flour 20% and grated cassava 80%), C (wheat flour 40% and grated cassava 60%), D (wheat flour 60% and grated cassava 40%), E (wheat flour 80% and grated cassava 20%), and F (wheat flour 100% and grated cassava 0%). Results showed that steamed cakes with added grated cassava had significantly effect on the texture, moisture content, lightness, and hue but ash content and chroma not significant. The average value of texture, lightness, chroma, hue, moisture content and ash content of steamed cake is 618,33-1.273,47 gf; 65.30-75.20%; 32.33-38.03%; 83,27-86,87o; 29.84-40.41%; and 0.39-0.79%. Carbohydrate, protein, crude fiber, and HCN of steamed cake with grated cassava 80% and 40% were 44.88% and 49.9%; 3.37% and 2.90%; 3.94% and 2.91%, 1.72 and 1,14 mg /100 g respectively.
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Jaya, Yuswan, Muhtarudin Muhtarudin, Kusuma Adhianto, and Erwanto Erwanto. "PENGARUH PENGGUNAAN FERMENTASI DAN AMONIASI KULIT SINGKONG DALAM RANSUM TERHADAP PERTAMBAHAN BOBOT TUBUH DAN KONVERSI PAKAN PADA TERNAK DOMBA JANTAN." Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) 4, no. 2 (2020): 66–70. http://dx.doi.org/10.23960/jrip.2020.4.2.66-70.
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This research intended to determine the effect of using fermented and ammoniated of cassava peel on body weight gain and feed convertion in male sheep. This research was conducted in June until August 2019 in a cage unit located in the Animal Husbandry Department, Agriculture Faculty, Lampung University. The research used Completely Randomized Design with 3 treatments and 3 replications. Experimental unit of this experiment were nine sheeps. The treatment used were P0 (Ration + 15% cassava peel without processing), P1 (Ration + fermented cassava peel), and P2 (Ration + ammoniated cassava peel). Variable in this study were feed intake, body weight gain, and feed conversion. The data obtained were analyzed for variance with significance level 5%. The results showed that the use of fermented and amoniated of cassava peel was not significant (P>0,05) on feed intake, body weight gain, and feed conversion. Conclusion of this research is that fermented and ammoniated of cassava peel use in ration did not significantly increase body weight of sheep.
 
 Key words: Amoniation, Body weight gain, Cassava peel, Feed convertion rate, Fermentation
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Devy, Nirmala F., Abd Aziz Syarif, and Aryawaita Aryawaita. "Identification of Morphology and Quality Character Determinant of Local Cassava [Manihot esculenta Crantz] Germplasm from West Sumatra." Buletin Plasma Nutfah 24, no. 1 (2018): 53. http://dx.doi.org/10.21082/blpn.v24n1.2018.p53-62.
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<p>Local germplasm of Cassava (Manihot esculenta Crantz) have an economic potential important for West Sumatra community. The local cassava has high morphological diversity. To distinguish different type of cassava, identification of morphology and tuber quality were required. The objective of this research was to identify morphology and tuber quality determinant characters of West Sumatra local Cassava. An analysis was performed on ten local cassava originated from four districts of West Sumatra and three other released varieties. Morphological characterization was performed based on International<br />Institute of Tropical Agriculture (IITA) standard descriptors, whereas physical and chemical analyses were carried out in the Agricultural Product Technology Laboratory at University of Andalas, Padang. The research was conducted at Sukarami Experimental Station, Solok Regency in March 2015–February 2016. Morphological characters and data quality were first analyzed by principal component analysis (PCA). The PCA analysis resulted 4 major component axes contributing to a total diversity of 78, 83, and 81.3% on plant morphology, tuber quality, and morphology and tuber color, respectively. Based on those<br />diversities, the thirteen varieties of cassava could be grouped into six clusters. Special characters that distinguishing between groups was the number of lobes, leaf stem length, shoot color, and leaf width. Meanwhile, based on its chemical content and morphology of tubers, the cassavas were grouped into five clusters, with the distinguishing characters were carbohydrate content, protein content, and tuber color. The varieties that have the highest weight of the tuber/plant were Kuning and Roti 2, with a production of 203–380% higher than the released varieties. On their tubers, varieties that had the lowest levels of HCN were Tangkai Merah-1, Dumai, and Roti 2, whereas those with starch content &gt;35% were Sanjai Padang Jariang, Jurai Merah, Kuning, Roti 2, and Hijau Pesisir Selatan. Each variety has its own specific morphological characters, tuber morphology, and chemical composition.</p>
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Mahfud, Mohamad Harisudin, Setyowati Setyowati, and Nizar Utami. "Strategi Bersaing Keripik Singkong Cap Gerus Produksi UKM Sumekar Pratiwi Kabupaten Tuban." AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian 1, no. 1 (2017): 29. http://dx.doi.org/10.32585/ags.v1i1.36.
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This research aim to assess the determinants of success of Cassava Chips Gerus, assess the competitive position of Cassava Chips Gerus, and formulate the alternative strategies for SME Sumekar Pratiwi in order to market their products. The basic method used in this research is descriptive analytic. Subject of this research is determined purposively. The data used in this study are primary and secondary data. This study used Competitive Profile Matrix (CPM) as its analysis data method. The result shows factors that determined the success of cassava chips Gerus brand. Based on CPM analytic, the product of cassava chips Gerus brand (3.116) occupies the second position in comparison to its competitors, namely cassava chips C (2.058) and cassava chips D (1.655). Cassava chips B (3,171) occupies the first position. Alternative competitive strategy that can be applied to the cassava chips Gerus is to promote the brand Gerus brand through sales-force promotion, conduct product positioning to create the image of quality products: that taste more savory, has the most recognized brands, more attractive label design and label information is more informative, and benchmark color, taste of the final product after the meal and set prices quantity discounts to final consumersKey words: Cassava Chips, Competitive Profile Matrix, Competitive Strategy
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Banowati, Eva, Ngabiyanto Ngabiyanto, Indah Anis Syukurilah, and Danang Junior Trimasukmana. "The Empowerment of Upsteam-Downstream Human Resources to Revitalise Tapioca Industry." MIMBAR : Jurnal Sosial dan Pembangunan 34, no. 2 (2018): 452–61. http://dx.doi.org/10.29313/mimbar.v34i2.3878.
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Pati Regency has the highest cassava productivity in Central Java, however tapioca industry still experiences difficulty in finding raw materials, moreover, cassava farmers have low income. The objectives of this research are 1) to investigate spatial distribution pattern of cassava and tapioca industry, 2) to review the supply of cassava to self-sufficiency oriented tapioca, and 3) to create model of integrated empowerment pilot plan received by upstream-downstream human resources. The research used Cluster Area sampling technique of cassava field and Simple Random Sampling in tapioca industry. The pilot plan model approved by the human resources was the qualified and ready-to-process cassava. Other than that, it could increase additional value of cassava products made by chip makers or for stabilizing the supply to the downstream sector as the raw material for tapioca industry.
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Zhang, Peng, and Wilhelm Gruissem. "Efficient replication of cloned African cassava mosaic virus in cassava leaf disks." Virus Research 92, no. 1 (2003): 47–54. http://dx.doi.org/10.1016/s0168-1702(02)00314-3.
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M.Kes, Dr Sebastiana Viphindrartin,, Dr Ahmad Roziq, S.E.,MM., and Drs, Sampeadi, MSi. "Potentials, Constraints and Sharia-Based Financing Models on Cassava Agroindustry BUMDes in Jember District - Indonesia." International Journal of Social Sciences and Humanities Invention 5, no. 2 (2018): 4444–52. http://dx.doi.org/10.18535/ijsshi/v5i2.09.
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Through integrating the Village Ministry program that encourages the village government to establish a Village Owned Enterprise (BUMDes) and the New Regent Program of Jember Regency that is one village one product and by utilizing the large productivity of cassava farming and the feasibility of previous research on cassava farmers, so those motivate writer (1) to find out the opportunities and obstacles faced by BUMDes in the field of cassava agro-industry, (2) to determine the appropriate sharia-based financing model for BUMDes (Badan Usaha Milik Desa) in the field of cassava agro-industry. This type of research used a survey research and exploratory qualitative research to be carried out in every village in the district Arjasa, Temurejo and Sumberbaru Jember Indonesia since three of these districts are the highest cassava producer in Jember district (Department of Agriculture, 2016). Primary and secondary data will be analyzed using Miles and Huberman method and triangulation technique. Research in BUMDes in 24 villages in three districts Arjasa, Sumberbaru and Tempurejo found that (a) although the 24 villages have farms of cassava,but Karangbayat is the only village that has high potential for establishing cassava agro-industry BUMDes; (b) constraints experienced by management in managing BUMDes that are ;less skilled human resources, marketing, production techniques, venture capital / finance and administration; (c) sharia financing model for cassava BUMDes agroindustry there are 3 forms; (I) BUMDes financing model sourced from the village fund by shared-profit (mudharabah) and (ii)BUMDes funding models sourced from salam (iii) BUMDes financing model through giving raw cassava is done by mudharabah mustarakah and murabahah
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Iglesias, Carlos A., and Clair H. Hershey. "TRUE CASSAVA SEED: RESEARCH FOR A PRODUCTION ALTERNATIVE." Acta Horticulturae, no. 380 (November 1994): 164–71. http://dx.doi.org/10.17660/actahortic.1994.380.24.
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R, Dayanandan, and Tadele Yaya Ataro. "Determinants of cassava production and its marketing channel efficiency - an assessment." Journal of Management and Science 8, no. 2 (2018): 131–56. http://dx.doi.org/10.26524/jms.2018.12.
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Cassava production has got an international attention and currently different organizations and foundations are involved in research and development activities. But cassava producers in the study area are facing different challenges in production system and marketing for cassava products. Hence, the main focus of this research paper is to see the determinants of cassava production and its marketing channel efficiency in the study area. Both primary and secondary data sources were used to address the objectives and the primary data was collected from 181 sample farmers drown from three cassava producer rural villages using multi-stage sampling technique. Descriptive statistics such as frequency, percentage, mean and standard deviation were used to summarize the data. Furthermore, inferential statistics like multiple linear regression model was employed to identify the determinants of cassava production. The study results indicate that the production trend of cassava in the area has been increasing time to time. The regression analysis results also disclosed that educational level, access to agricultural input, age of the farmers, pests attack, extension visit, fertility of the soil, farm size, irrigation, experience and family size were the variables that significantly influence households cassava production. It is also found that direct sale (producers sell their cassava products to the final consumers) brings the biggest price share (35%) for the farmers and it is the best channel to increase efficiency and the wealth of farmers. The challenging factors influencing the cassava producers in the study area are shortage of farm landholding, marketing chain efficiency, soil fertility, high population pressure, and drought etc. Therefore, the researcher recommends that the government, non-government, cooperatives and agricultural research centers should support the cassava producer farmers by giving improved variety and promote the non-producer farmers to participate in cassava production and create market chain in the study area.
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Purba, Nuraysah Zamil, and Deviana Sitompul. "Analisis Tingkat Akurasi Algoritma Backpropagation Dalam Prediksi Produksi Ubi Kayu Di Provinsi Indonesia." Jurasik (Jurnal Riset Sistem Informasi dan Teknik Informatika) 3 (July 26, 2018): 87. http://dx.doi.org/10.30645/jurasik.v3i0.68.
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Cassava is one type of food that is widely consumed by the people of Indonesia. In addition to the typical taste, cassava is often processed by the community into a cake or snacks that diverse. According to the statistical report of cassava agriculture in Indonesia from 2005-2015 experience up and down. In order to improve the cassava in Indonesia, it is necessary to make a prediction for the coming year so that the government will have a reference to immediately make the right policy to increase the production of cassava in Indonesia to prevent the increase of cassava import quantity. This study aims to determine the development of cassava production in Indonesia, in the hope that it can be used as a reference to increase the production and productivity of cassava. Data used in this research is data of cassava production in province of Indonesia year 2005-2015, algorithm used is Artificial Neural Network Backpropagation. Data analysis was done using Matlab 2011b. This research uses 5 architecture that is 5-8-1, 5-10-1, 5-15-1, 5-18-1, 5-20-1 but the best architecture is 5-18-1 with percentage accuracy 94% and MSE value of 0.007227812. This model is well used to predict cassava in the province of Indonesia.
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Treesilvattanakul, Krissana. "Deterministic Factors of Thai Cassava Prices: Multi-Uses of Cassava from Food, Feed, and Fuel Affecting on Thai Cassava Price Volatility." KnE Life Sciences 3, no. 3 (2016): 12. http://dx.doi.org/10.18502/kls.v3i3.399.
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<p>Cassava (Manihot esculaenta Crantz) is one of the world important carbohydrate and calorie crops. The significance of cassava lies hidden in the uses of cassava products ranging from food to industrial sectors. In recent years, the Thai cassava price is markedly fluctuated and became a challenge for farmers, collectors, and manufacturers of cassava products to manage their production and processing. This paper examines factors considerably influencing the volatility of Thai cassava price. We further attempt in reporting the weighted importance of each factor including the pattern of their relationship with respect to cassava price. Research methodology will be conducted into two dimensions: from the perspective of only cassava price and from the combination of cassava price and its influencing factors. The result shows the seasonality nature of cassava price, while the fluctuation is caused by the several interrelated factors.</p><p><strong>Keywords</strong>: Cassava, Price, Utilization, Thailand. </p>
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Masithoh, Rudiati Evi, Maynanda Brigita Chrysta, and Sabila Avinda Deviana. "Physicochemical Characteristics of Sun-dried and Roasted Cassava Rice." agriTECH 39, no. 4 (2019): 338. http://dx.doi.org/10.22146/agritech.37657.
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High demand of rice can be minimized by promoting cassava as an alternative carbohydrate source. One method to process cassava to ease consumption and to prolong its shelf-life is by making it into analog rice, namely cassava rice. Two drying methods were studied to obtain the physicochemical information of cassava rice. This research aimed at determining color and chemical properties, i.e. water content, ash, lipid, protein, carbohydrate, starch, amylose, amylopectin, and mineral contents of cassava rice processed by roasting and sun-drying. It also compared physicochemical characteristics of cassava rice and paddy rice to get better understanding of nutritional values of cassava rice. Results showed that physical, chemical, and mineral contents of cassava rice were different from paddy rice. Cassava rice had lower water, protein, Zn and P2O5 contents than paddy rice. Roasted cassava rice was darker than cassava rice. Sun-dried and roasted cassava rice showed no different values in terms of lipid, carbohydrate, starch, amylose, amylopectin, Mg, Zn and P2O5 contents, while other characteristics were similar.
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Acheampong, Patricia Pinamang, Victor Owusu, and Gyeile Nurah. "How does Farmer Preference matter in Crop variety Adoption? The case of Improved Cassava varieties’ Adoption in Ghana." Open Agriculture 3, no. 1 (2018): 466–77. http://dx.doi.org/10.1515/opag-2018-0052.
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Abstract Ghana’s National Agricultural Research Systems have officially released 24 improved cassava varieties, which are high yielding, disease and pest resistant and early maturing. However, adoption of these varieties by mainly smallholder farmers is very low, leading to low yields and incomes. The purpose of this study was to contribute to the development and adoption of improved cassava varieties by assessing the preferences of farmers for cassava variety traits. The study explored Ghanaian cassava producers’ decision-making behaviour towards variety selection and the values they place on different cassava traits. It employed mixed logit and latent class models to estimate the values place on cassava traits, by using choice experiment data of 450 cassava producers from Ghana. Results revealed farmers’ preferences for longevity of root storage in the soil and disease resistance traits of cassava. The latent class model revealed that male youths were more likely to participate in improved varieties that take into account in-soil storage and multiple usages. The need for agricultural research systems to focus on other traits in addition to high yielding and disease resistance in order to boost adoption and increase production is imperative.
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Lumbantobing, Ria, Mery Napitupulu, and Minarni R. Jura. "Analysis of Cyanide Acid Content in Cassava (Manihot esculenta) Based on Storage Time." Jurnal Akademika Kimia 8, no. 3 (2020): 180–83. http://dx.doi.org/10.22487/j24775185.2019.v8.i3.pp180-183.
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Cassava is a tuber of cassava plants which is a source of carbohydrates that can be consumed as food and as snack foods such as chips. However, cassava and the leaves contain cyanide acid (HCN) which is dangerous for the human when consumed in excess. Cyanide acid reduction can be done by washing as well as immersion because of its volatile nature. The aim of this research is to investigate the difference of cyanide acid (HCN) content on peeled and unpeeled cassava with the variation of storage time 0, 2, 4, 6, and 8 days. A preliminary test was done to know the existence of cyanide acid (HCN) in cassava. Method analysis of cassava was titrated with the NH4CNS solution using the argentometric principle of the Volhard method. The results showed that cyanide acid (HCN) content in peeled cassava was higher than unpeeled cassava which was 3.9, 4.7, 5.2, 5.6, and 6.0% respectively for shelled cassava and 3.9, 4.6, 5.1, 5.5, and 5.9% respectively for unpeeled cassava.
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Bizabani, Christine, Sarah Jane Rogans, and Marie Emma Chrissie Rey. "Differential miRNA profiles in South African cassava mosaic virus-infected cassava landraces reveal clues to susceptibility and tolerance to cassava mosaic disease." Virus Research 303 (October 2021): 198400. http://dx.doi.org/10.1016/j.virusres.2021.198400.
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Ananto, Ananto. "Several Shoot Of Cassava Plants." Jurnal Agrium 16, no. 1 (2019): 38. http://dx.doi.org/10.29103/agrium.v16i1.1340.
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Research on Various Connections of Manihot esculenta crant for thepurpose of obtaining good quality cassava seeds and increasing farmers' income,especially cassava farmers. This study was compiled based on a completerandomized design (CRD) with four treatment levels and three replications ofeach replication consisting of four treatments, consisting of control (A),connecting local cinnamon yams with yellow cassava (B), connecting localcinnamon yams with plain cassava (C), connecting local sweet potatoes withelephant cassava (D). The variables observed were weight of fresh tuber weight(kg), number of tubers (fruit), longest tuber length (cm). Splicing using localcassava rootstock with elephant cassava stem (D), gives a better influence onfresh tuber weight (6.89 kg), tuber number (20.67 pieces) and longest tuber length (63.55 cm).Key words: Cassava, shoots, Varieties
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Kusno, Kuswarini, Annisaa Punjul Rahayu, Eti Suminartika, and Anne Charina. "Analisis Penentuan Persediaan Singkong Sebagai Bahan Baku Tape Singkong Pada Agroindustri Peuyeum Abas Sawargi, Kecamatan Cimenyan, Kabupaten Bandung." Paspalum: Jurnal Ilmiah Pertanian 6, no. 1 (2018): 10. http://dx.doi.org/10.35138/paspalum.v6i1.73.
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Cassava as the third staple food for the people of Indonesia after rice and corn, is the raw material for making ‘tape singkong”. Agroindustry Peuyeum Abas Sawargi located in District Cimenyan, Bandung Regency buy cassava almost every day to make “tape singkong”. It's not economical and inefficient; therefore good cassava inventory management is required. The purpose of this research was to determine the amount of economical cassava inventory and to know when to re-order the cassava so that the total cost of inventory to be a minimum, as well as comparing the actual cost of inventory to those based on economical cassava inventory. The research design was qualitative with case study technique. The collected data consists of primary data year 2017 and secondary data which were analyzed descriptively and quantitatively by Economic Order Quantity (EOQ) and Reorder Point (ROP) methods.. The results showed that the amount of cassava inventory that must be available was 3,264 kg with the frequency of ordering 61 times a year, while the re-ordering of cassava must be carried out when the remaining cassava stock of 2,240 kg. As a result, total inventory costs decreased by almost 48% within a year. Thus, the production process becomes more efficient and in the long run the agroindustry can be expected to be more competitive.
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Irawan, Febri Ade, Nita opi Ari kustanti, and Anang Widigdyo. "PERBEDAAN PENAMBAHAN ONGGOK TERFERMENTASI TERHADAP PENAMPILAN PRODUKSI ITIK PEDAGING." AVES: Jurnal Ilmu Peternakan 13, no. 2 (2019): 21–32. http://dx.doi.org/10.35457/aves.v13i2.1500.
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This research was aimed to determine the influence of the addition of feremented cassava waste by Trichoderma viride fungus towards the appearance of duck meat production. The material used in this research was 192 types of hybrid ducks at the age of 14 days. The given treatments were: 1 feed treatment was 100. 2 feed treatment was 95%, fermented cassava waste was 5%. 3 feed treatment was 90%, fermented cassava waste was 10%. 4 feed treatment was 85%, fermented cassava waste was 15%. The observed variables were feed consumption, body weight gain, and feed conversion. The data were processed using complete random design analysis. If there was a significant difference, Duncan’s follow-up test will be conducted. The research result showed feed consumption (P<0.05), body weight gain (P>0.01), feed conversion (P>0.01). The addition of fermented cassava waste in the feed of duck affects the body weight gain and feed conversion.
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Santoso, Achmad Budi, and Joni Murti Mulyo Aji. "STRATEGI PEMASARAN DAN PENGEMBANGAN TEPUNG CASSAVA PADA AGROINDUSTRI UD. NULA ABADI DI KABUPATEN BONDOWOSO." JSEP (Journal of Social and Agricultural Economics) 11, no. 3 (2019): 39. http://dx.doi.org/10.19184/jsep.v11i3.8493.
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Cassava flour is one of the derivative products obtained from cassava processing. Cassava flour is different from tapioca because of soaking process and has higher nutritional value. This research is aimed to seek to analyze: 1) Channels and marketing efficiency of cassava flour, 2) Revenue and cost efficiency of cassava flour production and 3) Strategy recommendation for developing cassava flour production and marketing. The research area is determined purposively method with the consideration that UD. Nula Abadi is a new agroindustry with innovative products that are still not widely known by people in Bondowoso Regency. The sample of the producer is determined using purposive sampling and snowball sampling especially for the marketing agency. Data were collected by interview, observation, and documentation. Data analysis used in this research include marketing margin, share and efficiency to answer the first problem and analysis of income as well as R/C ratio to answer the second problem. The analysis of marketing channels and SWOT is done descriptively to answer the third problem. The results showed that 1) marketing channel of cassava flour on UD. Nula Abadi consists of 3 marketing channels and the most efficient marketing is that in channel II (Manufacturer - Large trader - Consumer household / agroindustry). 2) Total revenue of cassava flour Rp. 6.250.000,00 with total production costs of Rp. 3,525,458,33, so that the amount of income is Rp. 2,724,541,67. The value of production cost efficiency (R/C ratio) obtained is 1,17. 3) The competitive relative position of cassava flour agroindustry is located in the field of White Area or potentially strong field, meaning that the agroindustry can use its competence to exploit the prospective opportunity.
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(Kustantinah), Kustantinah, Arif Nur Wibowo, and Hari Hartadi. "Perbaikan Pakan Kambing Bligon Menggunakan Daun Ketela sebagai Suplemen (Feed Improvement of Bligon Goats Diet Using Cassava Leaf as Supplement)." Buletin Peternakan 33, no. 3 (2012): 154. http://dx.doi.org/10.21059/buletinpeternak.v33i3.111.
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<p>Agricultural by-product, especially from cassava plants, can be found easily at all over Indonesia. Parts of cassava (Manihot esculenta Crantz) plant that can be used for animal feed are leaves, stem covering, tuber (in dry or<br />wet condition, with or without skin). Cassava leaves cannot be used freely as animal feed, because of the persistence of anti-quality, i.e. Cyanide Acid (HCN) and tannin substance. Cassava leaves can be found easily in the dry season, when<br />generally the presence of forage as ruminant’s diet is so limited. This research had to be done to observe potency of cassava leaves as supplement for Bligon goat’s diet. This research used 24 mature early pregnant Bligon goats. The<br />goat divided into 3 treatments, those are : K as Control Diet (conventional diet which usually be given by the farmers); T1 or Treatment 1 (Control Diet+300 g cassava leaves); and T2 or Treatment 2 (Control Diet+260 g cassava<br />leaves+200 dried cassava tuber). The result showed that cassava leaves supplementation increased EE and TDN consumption. From total consumption, cassava leaves and dried cassava tuber increased DM, OM, CP, EE, and TDN<br />digestibility, but reduced CF digestibility. The effect of anti-coccidia didn’t appear optimally which shown by there was no significant differences of the amount of coccidian oocyste in the goat feces. However, the amount of coccidian<br />oocyste in the feces reduced (1666.67 on the T1 and 2500 on the T2) as compare to those on the K (5000).</p><p>(Key words: Bligon Goat, Cassava leaves, Feed Supplement, Coccidiostat)<br /><br /></p>
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Mikasari, Wilda, Emlan Fauzi, and Taufik Hidayat. "Adaptation of cassava agribusiness systems during the Covid-19 pandemic (case in Pasar Pedati Village, Bengkulu Province)." E3S Web of Conferences 306 (2021): 02023. http://dx.doi.org/10.1051/e3sconf/202130602023.
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The cassava agribusiness system involves farmers from upstream to downstream. This study aims to determine the effect of the covid-19 pandemic on the cassava agribusiness system and the adaptation of farmers. The research was conducted from March to April 2021 in Pasar Pedati Village, Pondok Kelapa Subdistrict, which is the center of cassava production in Bengkulu Tengah Regency. Data has collected the conditions of cassava agribusiness system and farmers’ adaptation in pandemic through in-depth interviews involved seven key informants, besides observation and secondary data collections. Data analyzed descriptively. The results showed that the pandemic does not affect the entire cassava agribusiness, disrupted only the marketing and processing subsystem, because: (1) cassava cultivation is a part-time business that low costs input; (2) farmers adjusting the production capacity of cassava chips by the demands of traders; (3) farmers still selling cassava harvests in fresh form even at low prices and making dried cassava (gaplek) to extend the shelf life of cassava. Farmers continued to cultivate cassava in the hope that the pandemic will end at any time in addition to anticipating the fulfilled of family food needs to replace rice as a staple food.
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Firdaus, Aneka, and Aditha Verdinan Panae. "THE EFFECT OF ADHESIVE PAPER WASTE WEIGHT PERCENTAGE IN BIOBRIQUET DERIVED FROM CASSAVA SKIN WASTE." Indonesian Journal of Engineering and Science 1, no. 1 (2020): 021–27. http://dx.doi.org/10.51630/ijes.v1i1.5.
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Cassava skin waste is waste originating from cassava plants from tapioca flour factories or cassava processed product factories. Indonesia is one of the biggest countries that produces cassava. The number of cassava processing industries in Indonesia is large so that a positive correlation can be drawn that the high amount of cassava processed will produce more cassava skin waste. Based on the results of tests conducted, the higher the composition of the Each cassava can produce 10-15% of cassava skin waste. Cassava skin waste is directly removed, can cause buildup that results in environmental damage. Cassava skin waste is obtained from local farmers, where on average each cassava produces 10-15% of waste. In general, this waste is not used and just thrown away. This research was conducted with the main ingredients of cassava peel waste and adhesive made from used paper. The composition of the mixture of cassava peel and used paper varies, where the percentage by weight of the adhesive starts from 7.0% to 10% with an increase in the composition every 0.5%. Then the biobriquette carbonization process was carried out at a temperature of 400 ° C. The biobriquette characterization was carried out based on ASTM standards to analyze water and ash, volatile matter and heating value. The results of the analysis on the composition of the lowest cassava bark had the highest heating value of 5888 cal / gr with the lowest water, ash and volatile matter content.
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Suladra, Made. "OPTIMASI ERMENTASI TEPUNG SINGKONG DAN APLIKASINYA PADA PEMBUATAN MAKANAN STIK." AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN 2, no. 1 (2019): 61–68. http://dx.doi.org/10.37631/agrotech.v2i1.11.
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The research was designed to determine the optimal fermentation time and the amount of cassava flour which can be used to produce sticks food crispy cassava flour. This research was done in two stages; The first stage, the optimization of fermentation used completely randomized design (CRD) with time at room temperature for fermentation; 1 day, 2 days 3 days and 4 days. The water content, total acid content and fiber content were analyzed. The second stage, cassava starch fermentation time selected was used for production of food sticks using a CRD with 4 treatments of cassava flour; 0%, 25%, 50%, 75%. baking testing, moisture, reducing sugar, crude fiber content, and organoleptic tests were analyzed. Data were analyzed by using ANOVA and the differences among treatments were tested by the method Duncan`s Multiple Ranges Test (DMRT) at the level of 5%. The results showed shredded cassava fermentation by R. oryzae AT3 at room temperature for 3 days in a sealed plastic to produce cassava flour that have; the water content of 13.10%, total acid 1.01%, crude fiber 3.08%, and white flour. Stick dough composition consisting of 50% flour and 50% of cassava starch fermented for 3 days were the best sticks food, preferred, and have organoleptic properties; crisp texture, light brown and slightly savory taste tasted cassava flour. Stick food with the addition of 50% cassava flour has a water content of 2.24%, crude fiber of 2.23%, reduced sugar of 2.27%, and fried after baking of 77.50%.
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Anniza, Meiza, Ketut Tirtayasa, and I. Made Muliarta. "PENAMBAHAN ALAS MESIN DAN PEMBERIAN PEREGANGAN DINAMIS DI BAGIAN PROSES PEMOTONGAN SINGKONG MENURUNKAN BEBAN KERJA, KELUHAN MUSKULOSKELETAL, DAN MENINGKATKAN PRODUKTIVITAS KERJA PADA INDUSTRI KERIPIK SINGKONG." Jurnal Ergonomi Indonesia (The Indonesian Journal of Ergonomic) 3, no. 1 (2017): 29. http://dx.doi.org/10.24843/jei.2017.v03.i01.p04.
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Cassava cutting machine is a tool to cut the cassava into thin sheets with a thickness of 1 to 2 mm. High base of work cassava cutting machine is under worker’s elbow height. So during the work, the workers took the cassava to put into the machine by means of bending and putting cassava to cutting machine one by one until the cassava is cut off. Ergonomics intervention is making an additional pad on cassava cutting machine. The purpose of this research was to prove the effect of adding pad machines and the provision of dynamic stretching at the cutting process of cassava reduce the workload, musculoskeletal disorders, and increasing work productivity at cassava chips industry.
 Research was conducted by the same design subject (treatment by subjects design) with a sample of nine workers. Workload by measured the pulse of the workers. Musculoskeletal disorders measured by nordic body map questionnaire, and productivity is measured by a comparison between the results of cuts cassava production is divided workload multiplied working time. Data analyzed by t - paired with a significant level of p <0.005.
 The analysis showed after adding pad machine occurs a significant difference (p <0.05) between before and after treatment: (1) decreases in workload of workers from 102.41 beats per minute become 95.51 beats per minute, (2) decrease musculoskeletal disorders from the average score of 33.56 into 31.56, and (3) increase work productivity from 1.64 to 3.58.
 It was concluded that the addition of base support and the provision of dynamic stretching at the process of cutting cassava reduce the workload, musculoskeletal disorders, and increasing work productivity in cassava chips industry. It is suggested in the effort to reduce the workload, musculoskeletal disorders, as well as increasing work productivity in cassava cutting workers so it is suggested to addition of base support and do dynamic stretching movements.
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Wulan Pawhestri, Suci, Eva Okta Verina, Sara Gustia Wibowo, and Mulia Safrida Sari. "The Effectiveness of Cassava Leaf Flour (Manihot esculenta C.) and Fish Flour as Artificial Meal on Growth of Tilapia Fish (Oreochromis niloticus)." BIOLOGICA SAMUDRA 2, no. 1 (2020): 26–34. http://dx.doi.org/10.33059/jbs.v2i1.2249.
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Aquaculture is an effort to look for profits through the maintenance and breeding of aquatic organisms in an environment. Agricultural waste that is not utilized by humans can actually be used as a mixture in the manufacture of tilapia fish feed as long as it has sufficient protein content such as old cassava leaves. This study aims to determine whether cassava leaf flour (Manihot esculenta C.) can be used as a mixture of fish meal ingredients in the manufacture of tilapia fish feed (Oreochromis niloticus) and at what concentrations of artificial feed made from a mixture of fish meal and cassava leaf flour is effective as a feed parrot fish. This research was conducted in the village of Sidodadi Asri, Jati Agung, South Lampung using RAL method with four treatments and two repetitions, namely commercial feed, mixed feed 75% Fish meal: 25% cassava leaf flour, 50% fish meal: 50% cassava leaf flour , and 25% fish meal: 75% cassava leaf flour will be tested on tilapia for 30 days. The parameters observed were the growth of tilapia, survival rate, protein content in feed, and pond water quality. From the results of research on the effectiveness of fish meal and cassava leaf flour (Manihot esculenta C.) as tilapia fish feed (Oreochromis niloticus) showed artificial feed with a mixture of 75% fish meal and 25% cassava leaf flour gave the most optimal growth results.
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Swibawa, I. Gede, Franciscus Xaverius Susilo, Purnomo Purnomo, Titik Nur Aeny, Setyo Dwi Utomo, and Erwin Yuliadi. "INFESTATION OF MAJOR PESTS AND DISEASES ON VARIOUS CASSAVA CLONES IN LAMPUNG-INDONESIA." Jurnal Hama dan Penyakit Tumbuhan Tropika 20, no. 1 (2020): 13–18. http://dx.doi.org/10.23960/j.hptt.12013-18.
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Infestation of major pests and diseases on various cassava clones in Lampung-Indonesia. Lampung Province is one ofcassava producers in Indonesia which contributes more than 30% to the total national cassava production. However, theinfestation of pests and diseases can limit cassava production in the field. The objective of this research was to observe theinfestation level of major plant pests and diseases of cassava in Lampung. A survey was conducted in August 2016 in severallocations of cassava fields owned by farmers and experimental plots in the area of Faculty of Agriculture, University ofLampung. The results showed that cassava mealybug (Phenacoccus manihoti), papaya mealybug (Paracoccus marginatus)and red mite (Tetranychus urticae) infested at cassava clones in Lampung. The infestation of red mite tended to be higher thanthat of mealybugs. The cassava brown leaf spot disease that infested in mild to moderate severity was found on all cassavaclones, while viral disease with prevalence of 78% was only found on Duwet 1 clone in experimental plot.
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Xue, Zhong, Jin Zhang, Yanlin Zhang, Chengbin Li, Shi Chen, and Dengqing Song. "Research on the Mechanical Properties of the Cassava Stem." Advance Journal of Food Science and Technology 10, no. 10 (2016): 763–69. http://dx.doi.org/10.19026/ajfst.10.2258.
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Hamidah, Nanik, Anang M Legowo, and Syaiful Anwar. "Tepung ubi kayu (manihot esculenta) dan tepung tempe kedelai mempengaruhi pengembangan volume dan mutu gizi protein roti tawar." Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) 4, no. 1 (2016): 55–62. http://dx.doi.org/10.14710/jgi.4.1.55-62.
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Backround: Bread was a carbohydrate source’s food, was made from wheat flour. Cassava flour as substitution for wheat flour by modification process used physic method (boiling) to obtain resitant starch. Collaboration cassava flourwith tempeh flour to add protein velue. The research for attest substitution wheat flour with cassava flour and tempeh flour influence to volume characteristics and quality of protein nutrient for white breadMethods:The research methods used exsperiment with completely randomized design which consists of 5 treatment with 4 replications. Cassava flour was processed by modification used physical methods (boiling).Proportion for tempeh and cassava flour 0%, 6%, 12%, 18%, 24% combinated by tempeh flour proportion 3:1. Dependent variabel were size of volume white bread, quality of protein nutrient. Data Analysis used Anova. Result:The result of those research were found that the best chararacteristic from white bread was treatment 6%. Size of volume 3,15ml/g was size volume bread from composite flour ingredient. Quality of nutrient for protein consist of protein content increased from 6,15% to 8,76%, protein digestibility increased from 11,7% to 13,83%was compared for treatment 0%. Conclusion: Substitution wheat flour with cassava flour and tempeh flour influence white bread organoteptic (texture, colour (crumb, crust), taste), size of quality of nutrient protein.
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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 industrialization in Ghana followed by food-grade starch. However, the local ethanol consuming industry, Kasapreko, operates by importing over 25 million litres of ethanol every year due to inadequate supply of ethanol from local starch factories. This situation exists because of lack of cassava varieties that can yield more starch (75% or more) per total dry weight to feed the starch factories for sustainable production. Therefore, this review explores the relevance of developing high starch yielding cassava to the industrialization of the cassava sector in Ghana and lessons to learn from the success story of Thailand, the country with the world’s most industrialized cassava sector.
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Fitriana, Maria Dhu’a, Wan Abbas Zakaria, and Eka Kasymir. "ANALISIS EFISIENSI PRODUKSI USAHATANI UBI KAYU DI KECAMATAN NATAR KABUPATEN LAMPUNG SELATAN." Jurnal Ilmu-Ilmu Agribisnis 7, no. 1 (2019): 22. http://dx.doi.org/10.23960/jiia.v7i1.22-27.
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This study aims to analyze the profitability, factors that affect production and production efficiency of cassava farming. The research is conducted by survey method in Natar District of South Lampung Regency from June to August 2017. The 56 research samples are obtained by simple random sampling method. Primary data is obtained from direct questionnaires interview with cassava farmers and secondary data obtained from several related institutions. Data is analyzed qualitatively and quantitatively by income analysis and production function of Cobb Douglas. The results showed that cassava farming in Natar District of South Lampung Regency was profitable for farmers of Cassesart variety and not profitable for other varieties. Factors affecting cassava farming for respondents of Cassesart variety were land area, urea fertilizer and labor, for respondents of other varieties were land area and labor. Production process was not efficient and in increasing return to scale phase.Key words: cassava, efficiency, production, profit
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Paramitha, Ni Kadek Diah Ayu, Putu Timur Ina, and I. Desak Putu Kartika Pratiwi. "KARAKTERISTIK BISKUIT DENGAN PEMANFAATAN UMBI DAN PASTA DAUN SINGKONG (Manihot esculenta Cranz)." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 7, no. 3 (2018): 140. http://dx.doi.org/10.24843/itepa.2018.v07.i03.p08.
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The purposes of this research were to know the effect comparation of cassava flour and cassava leaves paste on the characteristics of biscuit and to know the right comparation from cassava flour and cassava leaves paste to produce biscuit the best characteristics. The experimental design was used randomized block design with the treatment comparation of cassava flour and cassava leaves paste that 95% : 5%, 92% : 8%, 89% : 11%, 86% : 14%, 83% : 17%; and 80% : 20%. The treatment was repeated as many as 3 times so that 18 experimental units were obtained. The data was analyzed with ANOVA and if the influential on variable observed continued with the Duncan test. The results showed that the comparation of cassava flour and cassava leaves paste significantly affected to water content, ash content, crude fiber content, chlorofil total, beta karoten total, and hedonic test (colour, aroma, texture, taste, and overall acceptance) and scoring test (texture). Comparation from cassava flour and cassava leaves paste (92% : 8%) is the best characteristics with water content is 2,77%, ash content was 2,58%, crude fiber content is 15,39%, chlorofil total is 22,93%, beta karoten total is 434,96% , color liked, flavor of cassava leaves liked, texture very crispy and liked, taste liked, and overall acceptance liked.
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Akhadiarto, Sindu. "PENGARUH PEMANFAATAN LIMBAH KULIT SINGKONG DALAM PEMBUATAN PELET RANSUM UNGGAS." Jurnal Teknologi Lingkungan 11, no. 1 (2016): 127. http://dx.doi.org/10.29122/jtl.v11i1.1230.
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Cassava peels is one of agriculture waste having potency as feed for poultry. Cassava peels represent waste product from cassava industry with amount 1,998 million ton in the year 2006 in Indonesia (10 percentage of corm of yielded cassava). The weakness of cassava peels are low crude protein content, less palatable for ruminant and have voluminous characteristic. One of the effort to increase usefulness of cassava peels is by using cassava peels as fibre source in pellet complete ration for poultry. The aim of this research was to know best level from utilization of cassava peels as physic quality in poultry complete ration. This study used Completely Randomized Design that consistsof three treatments and three replications. The treatments were: 1). Control feeds + 0% cassava peels (R1), 2). Control feeds + 30% dry matter cassava peels (R2), 3). Control feeds + 30% boiling matter cassava peels (R3). Data was analysed with ANOVA and continued with Duncan Test. The result indicated that effect of water content pellet ration with moisture tool is higher than using infrared tool. Pellet rations with dry matter and boiling matter control treatment before saving have physic qualities that still meet the quality standar of poultry ration. Eventhough, on treatment after saving, the physic qualities decrease and relatively less meet the quality standar of poultry rationKey word: waste, cassava peels, poultry ration, pellet complete.
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Omotosho, A. O., and T. A. Ewemoje. "SEQUENTIAL PEROXIDE-OXIDATION AND ADSORPTION TREATMENT OF CASSAVA PROCESSING WASTEWATER: PROSPECTS AND LIMITATIONS IN AUGMENTATION OF WATER BUDGETING PRACTICES." Open Journal of Environmental Research (ISSN: 2734-2085) 1, no. 1 (2020): 47–58. http://dx.doi.org/10.52417/ojer.v1i1.71.
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Cassava processing is an industry common to most West African countries as well as in other tropical countries of the world. The processing of cassava is known for its high consumption of water resources. This study therefore investigates the potential for cassava processing water conservation using combined peroxide-oxidation and adsorption recycling processing technology. A Sequential Peroxide-Oxidation and Adsorption treatment process was established by producing cassava peel carbon and activated carbon from waste cassava peels. This was used in the adsorption of pollutant parameters in oxidized cassava processing wastewater. The study further went on to estimate the volume of water that could be conserved in Nigeria through the employment of the Sequential Peroxide-Oxidation and Adsorption treatment process with the aid of a 3-scenario water-based estimation techniques. The research revealed that the estimated volume of water employed in processing cassava through fermentation process is about 1,525 l/ton while that for non-fermentation process is about 960 l/ton. However, an estimated 104,951.36, 100,195.20 and 95,639.04 million litres of water could be conserved considering each of the three cassava process combination scenarios. The study concluded that if cassava industry could make use of the combined peroxide-oxidation and adsorption recycling processing technology described as in the experimental procedure, substantial volume of water resources could be conserved and recycled for other uses such as irrigation, as well as groundwater recharge thereby improving water budget.
 Omotosho, O. A. | Agricultural Engineering and Environmental Unit, Institute of Agricultural Research & Training, Obafemi Awolowo University, Moor Plantation, Ibadan, Nigeria
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Lentz, Ezequiel, Sabrina Eisner, Emily McCallum, et al. "Genetic Transformation of Recalcitrant Cassava by Embryo Selection and Increased Hormone Levels." Methods and Protocols 1, no. 4 (2018): 42. http://dx.doi.org/10.3390/mps1040042.
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Genetic engineering is considered to be an important tool for the improvement of cassava. Cassava is a highly heterozygous crop species for which conventional breeding is a lengthy and tedious process. Robust transformation is based on Agrobacterium-mediated transformation of friable embryogenic callus (FEC). Production of FEC is genotype-dependent and considered to be a major bottleneck for the genetic transformation of cassava. As a consequence, routine genetic transformation has only been established for a handful of cassava cultivars. Therefore, development of procedures enabling efficient production of high-quality cassava FEC is required to allow the translation of research from the model cultivar to farmer-preferred cassava cultivars. Here we study the FEC production capacity of Brazilian cassava cultivars and report the modification of the protocol for the genetic transformation of Verdinha (BRS 222), a recalcitrant cultivar with high potential for protein production that is extensively used by farmers in Brazil.
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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 requirements, cassava is grown in most of the national territory, with a growing increase in production every year. The products generated from cassava are appreciated and sold in the national and international territory, the minimally processed cassava is among the products generated by this culture, of great economic value and of great acceptance in the consumer market. The work was carried out by means of a bibliographic survey that address relevant issues about cassava and generated products, mainly minimally processed table cassava to provide an assembled and relevant knowledge to the scientific community in agri-food technologies.
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Miftah, Himmatul, Dede Suryana, and Yodfiatfinda Yodfiatfinda. "LABOR EMPLOYMENT AND UBIKAYU HEALTH REVENUE (Manihot esculenta Crantz) ON HOUSEHOLD FARMS REVENUE." JURNAL PERTANIAN 9, no. 1 (2018): 23. http://dx.doi.org/10.30997/jp.v9i1.1152.
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Increased cassava demand was not followed by an increase in farmer income. To cover the expenditures of households, farmers work in non-agricultural activities. The objective of this research is to analyze the level of household income and contribution of cassava farming to the total income of farm household. The research was conducted in Purabaya Village, Purabaya sub-district, Sukabumi district, conducted from April until June 2013. The location was chosen purposively by Simple Random Sampling of 36 farmers sample. Conclusion The average household income of peani is Rp. 5,721,639 per year or Rp. 476,800 per month. Cassava business income contribution of 59 percent, from non-cassava farming by 9 percent and outside farming ie trade and services 32 percent of total household income Rp 40,553,344, -
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Priska, Melania, Natalia Peni, Ludovicus Carvallo, and Veronika P. S. M. Wae. "Effect of Drying Techniques on Nutrition Content and Gross Energy of Nuabosi Cassava (Manihot esculenta) Flour." Biosaintifika: Journal of Biology & Biology Education 12, no. 2 (2020): 220–25. http://dx.doi.org/10.15294/biosaintifika.v12i2.24184.
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This reseach aimed to determine the proper cassava drying technique to produce suitable flour properties for food product applications. The method used was proximate analysis and calculation of Gross Energy (GE) value. Furthermore, the results of the study were analyzed using the Two Way ANOVA statistical test followed by the real difference test using the Tukey analysis. Results of the analysis showed that there was no significant difference between the two drying techniques (α>0.05). To get good quality flour in the application of food products made from Nuabosi cassava flour is to use oven drying and sun drying techniques. The novelty of this study is that there has been no previous research on the quality of Nuabosi cassava flour using oven drying and sun drying techniques. The benefit of this research is to support the government in the food diversification program on foods made from Nuabosi cassava flour, where Nuabosi cassava is one of the leading types of food in Ende district.