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Journal articles on the topic 'Cassava starch industry'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

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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2

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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3

Vlaar, Paul, Paul van Beek, and Richard Visser. "Genetic modification and its impact on industry structure and performance: post-harvest deterioration of cassava in Thailand." Journal on Chain and Network Science 7, no. 2 (2007): 133–42. http://dx.doi.org/10.3920/jcns2007.x083.

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Genetic modification has led to fierce debates around the world. Nevertheless, scientific evidence for its potential effects on the structure and performance of industries has hitherto remained rather meagre. In this article, we take some preliminary steps towards closing this gap by exploring the effects of the introduction of a genetically modified cassava variety on the structure and efficiency of the starch industry in Thailand. Currently, producers of cassava starch are confronted with a problem called post-harvest deterioration, which reduces the quantity and quality of starch in cassava

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Liu, Hui, Lin Xie, Yin Guang Chen, and Qi Zhou. "VFAs Production Potential of Brewery Industry Wastewater and Starch Wastewater." Advanced Materials Research 777 (September 2013): 225–31. http://dx.doi.org/10.4028/www.scientific.net/amr.777.225.

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The volatile fatty acids (VFAs) are kinds of effective external carbon source for enhanced biological nutrients removal. Volatile fatty acids (VFAs) production from anaerobic fermentation from cassava stillage (CS) wastewater, starch wastewater (SW) and the yellow wine wastewater (YWW) was conducted in batch tests. The VFAs production potential and the characteristics of the fermentative liquid were compared and discussed. Experimental results indicated that the cassava stillage wastewater and the starch wastewater were preferable feed for anaerobic VFAs fermentation. Acetic acid, propionic ac

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Larsen, Andrea C., Benedito M. Gomes, Simone D. Gomes, Dilcemara C. Zenatti, and Douglas G. B. Torres. "Anaerobic co-digestion of crude glycerin and starch industry effluent." Engenharia Agrícola 33, no. 2 (2013): 341–52. http://dx.doi.org/10.1590/s0100-69162013000200013.

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The Brazil's Biodiesel Production and Use Program introduces biodiesel in the Brazilian energy matrix, bringing along the perspective of a growth of the glycerin offer, co-product generated in the proportion of 10 kg for each 100 L of biodiesel. The aim of this study was to evaluate the addition of crude glycerin in the anaerobic digestion of cassava starch industry effluent (cassava wastewater), in a horizontal semi-continuous flow reactor of one phase in laboratory scale. It was used a reactor with a 8.77 L of useful volume, a medium support for corrugated conduit of polyvinyl chloride (PVC)

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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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Thongtan, Roung Rong, and Klana Rong Sriroth. "Physical Properties of Thermoplastic Cassava Starches Extruded from Commercial Modified Derivatives in a Pilot Scale." Applied Mechanics and Materials 117-119 (October 2011): 1007–13. http://dx.doi.org/10.4028/www.scientific.net/amm.117-119.1007.

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Properties of thermoplastic starch (TPS) produced from commercial-grade modified cassava starches were investigated in a pilot scale for future practical production in plastic industry. Five types of commercial cassava starches including native, oxidized, acetylated, octenyl succinate and pregelatinized starches were transformed into TPS by extrusion. The morphology implied that degree of destructuration could be manipulated by adjusting amount of glycerol of the starch melt. All types of TPS exhibited strong water sensitivity especially when exposed to humid atmosphere (>0.75 water activit

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8

Setyo Aji, Wijayanto, Purwanto P, and Suherman S. "Good Housekeeping Implementation for Improving Efficiency in Cassava Starch Industry (Case Study : Margoyoso District, Pati Regency)." E3S Web of Conferences 31 (2018): 05011. http://dx.doi.org/10.1051/e3sconf/20183105011.

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Cassava starch industry is one of the leading small-medium enterprises (SMEs) in Pati Regency. Cassava starch industry released waste that reduces the quantity of final product and potentially contamined the environment. This study was conducted to observe the feasibility of good housekeeping implementation to reduce waste and at the same time improve efficiency of production process. Good housekeeping opportunities are consideration by three aspect, technical, economy and environmental. Good housekeeping opportunities involved water conservation and waste reduction. These included reuse of wa

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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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10

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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Vongsomtakul, Trinuj, Jirachai Buddhakulsomsiri, and Parthana Parthanadee. "An Association between Pledging Policies and the Financial Performance of Cassava Product Manufacturers." KnE Life Sciences 4, no. 2 (2018): 268. http://dx.doi.org/10.18502/kls.v4i2.1681.

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This paper involves a study to investigate the association between pledging policies by the government and financial performance of cassava product manufacturers in Thailand. A polynomial regression model is constructed to describe a key financial performance measure using a set of control variables and pledging policy variables. The control variables are obtained from financial statements of 58 starch manufacturers and 8 ethanol manufacturers that solely use fresh cassava roots as raw material during 2009-2014. Result from the model suggests an appropriate agricultural policy for the cassava

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12

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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Krisnitya, Widya, Purnama Darmadji, and Yudi Pranoto. "Maltodextrin from Cassava Starch (Manihot Utilissima) and Its Application as Encapsulating Agent of Red Guava Juice Extract (Psidium Guajava)." Journal of Agri-Food Science and Technology 1, no. 1 (2020): 26. http://dx.doi.org/10.12928/jafost.v1i1.1861.

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Cassava starch is one of the processed products of cassava, which can be made into maltodextrin. Maltodextrin is often applied to the encapsulation method of instant drink packaging in Indonesia. One of the most favorite fruits in the instant drink industry is red guava. The research objectives are to know the characteristic of maltodextrin made by hydrolysis of cassava starch, and to identify the effects of the amount of maltodextrin added to the characteristic of red guava extract produced. In the research, the hydrolysis time of cassava starch is varied into 60, 90, and 120 minutes. Maltode

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14

Piyachomkwan, Kuakoon, Sunee Chotineeranat, Chukiet Kijkhunasatian, et al. "Edible canna (Canna edulis) as a complementary starch source to cassava for the starch industry." Industrial Crops and Products 16, no. 1 (2002): 11–21. http://dx.doi.org/10.1016/s0926-6690(02)00003-1.

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15

Carvalho, Luiz Joaquim Castelo Branco, Eduardo Alano Vieira, Josefino de Freitas Fialho, and Claudia Regina Batista de Souza. "A genomic assisted breeding program for cassava to improve nutritional quality and industrial traits of storage root." Crop Breeding and Applied Biotechnology 11, no. 4 (2011): 289–96. http://dx.doi.org/10.1590/s1984-70332011000400001.

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Cassava is cultivated for two ends proposals: "sweet cassava" as fresh consumes and "industry cassava" as source of starch and farina. Landraces were used to discover "spontaneous mutations" and to develop evolutionary and breeding perspective of gene function. Genomic and Proteomic resources were obtained. Gene expression by RNA blot and Microarray analysis were performed to identify differentially expressed genes. A new sugary cassava was identified to be related to missing expression of BEI and a nonsense mutation in GBSSI gene leading to amylose free starch. A pink phenotype showed no expr

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16

Syervy Tanata, Mimi Richell Gunawan, and Setiaty Pandia. "PENGARUH KOMPOSISI CAMPURAN LIMBAH PADAT DAN CAIR INDUSTRI TAPIOKA TERHADAP PERSENTASE PENYISIHAN TOTAL SUSPENDED SOLID (TSS) DENGAN STARTER KOTORAN SAPI." Jurnal Teknik Kimia USU 2, no. 3 (2013): 8–11. http://dx.doi.org/10.32734/jtk.v2i3.1441.

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The waste from tapioca industry is classified as an organic waste that contains many important compounds such as carbohydrate, protein and glucose. The research is aimed to know the quality of biogas from cassava pulp combined with waste water from the cassava starch industry using batch anaerobic digester system. The research began by mixing the solid and liquid wastes from tapioca industry at ratio 70:30; 60:40; 50:50; 40:60; and 30:70 (w/w) with starter from solid waste of cattle in a batch anaerobic digester. From this research, the optimum percentage reduction of Total Suspended Solid (TS

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17

Proença, Genilso Gomes de, Carla Adriana Pizarro Schmidt, and José Airton Azevedo dos Santos. "Seasonal Effects on Starch Contents Evaluated in Cassava Roots." Journal of Agricultural Science 9, no. 10 (2017): 244. http://dx.doi.org/10.5539/jas.v9n10p244.

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Starches have a wide range of uses and their consumption has increased over the years, resulting in a growth in the agro-industries that produce them. Cassava is a very important plant for agri-business and one of the main products obtained from its roots is starch. Although cassava can be harvested throughout the year, its quality varies greatly through the seasons; this is because it is influenced by soil and climatic factors, as well as the genetic characteristics of the species. These influences result in seasonal oscillations in root classification based on the starch content available at

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18

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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19

Goletti, F. "The cassava starch industry in Vietnam: can small firms survive and prosper?" International Food and Agribusiness Management Review 2, no. 3-4 (1999): 345–57. http://dx.doi.org/10.1016/s1096-7508(01)00037-4.

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20

Hong, Nguyen Thi Minh, Le Thu Ngoc, Nguyen Mau Hung, Pham Bich Ngoc, and Chu Hoang Ha. "Gene expression profiling of adp-glucose pyrophosphorylase (AGPase) in sink and source organs of some cassava varieties with different starch contents in Vietnam." Vietnam Journal of Biotechnology 14, no. 4 (2018): 673–82. http://dx.doi.org/10.15625/1811-4989/14/4/12300.

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Starch is the most widespread and abundant storage carbohydrate in plants. We depend upon starch for our nutrition, exploit its unique properties in industry, and use it as a feedstock for bio-ethanol production. Starch is stored in the form of osmotically inactive, water-insoluble granules in amyloplasts (storage starch) and chloroplasts (transitory starch). The biosynthesis of starch involves not only the production of the composite glucans but also their arrangement into an organized form within the starch granule. Understanding the specific functions played by individual isoforms of enzyme

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21

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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22

Kunzler, Kathia R., Simone D. Gomes, Pitágoras A. Piana, Douglas G. B. Torres, Marcio A. Vilas Boas, and Maria H. F. Tavares. "Anaerobic reactors with biofilter and different diameter-length ratios in cassava starch industry wastewater treatment." Engenharia Agrícola 33, no. 4 (2013): 612–24. http://dx.doi.org/10.1590/s0100-69162013000400003.

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The use of anaerobic reactors with media support in the treatment of wastewater from the cassava starch industry has emerged as a viable option because it allows the application of high organic loads and a significant reduction of the HDT needed for the treatment. This research aimed at studying the process of biodigestion in two anaerobic reactors with bamboo support, in the treatment of effluent of cassava starch, by evaluating their performance. The two reactors used present the following diameter: length ratio, 1:6 and 1:3. The organic loads applied to the systems were 0.519, 1.156, 1.471,

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Võ, Giàu Văn, and Nam Thành Nguyễn. "Industrial - agricultural symbiosis model for cassava starch production factory in Tay Ninh province." Science & Technology Development Journal - Science of The Earth & Environment 5, no. 1 (2021): 284–97. http://dx.doi.org/10.32508/stdjsee.v5i1.553.

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This study aims to propose an industrial-agricultural symbiosis model that applies the closed sloop eco-technical solutions for cassava starch production towards sustainable development. This study applies the AHP method to analyze nine alternatives and determines the best one based on 17 specific criteria for the typical cassava starch production plant in Tay Ninh province. The chosen model has 12 losed sloop solutions and can save about 40% groundwater, hundreds of cubic metre of water for irrigation in agriculture (to meet hundreds of hectares of crops), limit the lack of water in the dry s

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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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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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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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27

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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28

Garcia, Emerson Loli, Ezequiel Lopes do Carmo, Joaquin Gonçalves de Pádua, Célia Maria Landi Franco, and Magali Leonel. "Potato cultivars as a source of starch in Brazil: physicochemical characteristics of the starches and their correlations." November 2019, no. 13(11):2019 (November 20, 2019): 1786–92. http://dx.doi.org/10.21475/ajcs.19.13.11.p1567.

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As a source of starch, potato remains unexploited in Brazilian industries, where they typically utilize corn and cassava. Considering the emerging need for using potato as a source of commercial starch, this study evaluated starches extracted from seven cultivars of potatoes with limited commercial usage in Brazil. Potatoes were grown under the same environmental conditions and cultural practices. After harvesting, the potato tubers were processed for the extraction of starch. The proximate composition, amylose content, resistant starch, minerals, as well as pasting and thermal properties of e

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29

Jayus, Jay, Ahmad Nafi', and Anis Shabrina Hanifa. "DEGRADASI KOMPONEN SELULOSA, HEMISELULOSA, DAN PATI TEPUNG KULIT UBI KAYU MENJADI GULA REDUKSI OLEH Aspergillus niger, Trichoderma viride, DAN Acremonium sp. IMI 383068." JURNAL AGROTEKNOLOGI 13, no. 01 (2019): 34. http://dx.doi.org/10.19184/j-agt.v13i01.7868.

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As the solid waste produced from cassava processing industry such as tapioca factory or its derivatives, the cassava peel is potential to be use as a source of reducing sugar through hydrolysis process, since the peels contains a high amount of starch and lignocellulose components. The more environmentally friendly enzymatic hydrolysis using several microorganisms will be introduced in this study as an alternative to avoid the unsafe acid hydrolysis. However, the hydrolysis process using a single microorganism is not efficient since the hydrolytic enzyme produced is limited to a single enzyme,

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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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31

Chumpawade, Songsak, and Sirilak Soychuta. "Nutrient Enrichment of Cassava Starch Industry By-Product Using Rumen Microorganism as Inoculums Source." Pakistan Journal of Nutrition 8, no. 9 (2009): 1380–82. http://dx.doi.org/10.3923/pjn.2009.1380.1382.

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Sánchez, Antonio Santos, Yuri Lopes Silva, Ricardo Araújo Kalid, Eduardo Cohim, and Ednildo Andrade Torres. "Waste bio-refineries for the cassava starch industry: New trends and review of alternatives." Renewable and Sustainable Energy Reviews 73 (June 2017): 1265–75. http://dx.doi.org/10.1016/j.rser.2017.02.007.

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Jamuna, Rajagopalan, and Sonti Venkata Ramakrishna. "SCP production and removal of organic load from cassava starch industry waste by yeasts." Journal of Fermentation and Bioengineering 67, no. 2 (1989): 126–31. http://dx.doi.org/10.1016/0922-338x(89)90193-1.

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34

Zhou, Ru Jin, Min Huang, and Song Shan Qiu. "Study of Interior Wall Coating Based on Metakaolinand Modified Starch." Advanced Materials Research 239-242 (May 2011): 1030–35. http://dx.doi.org/10.4028/www.scientific.net/amr.239-242.1030.

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In order to reduce the emission of volatile organic compounds (VOCs) and save the non-renewable resource, a novel interior wall coating with high bond strength based on metakaolin and modified starch was developed. The process on researches includes three steps. Firstly, cassava starch was reformed including etherification, oxidation, conjugate crosslinking and drying to gain natural polymer glue powder which can be used as forming agent, and a dispensation in producing environment friendly paint for interior wall coating was preliminarily obtained. The dispensation consists of forming agent,

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35

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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R. B. Witono, Judy, Henrietta Henrietta, and Y. I. P. Arry Miryanti. "The Effect of Crosslinker and Pore Generated on Selective Adsorbent (Cu2+) based on Grafting of Acrylic Acid onto Cassava Starch." Modern Applied Science 9, no. 7 (2015): 37. http://dx.doi.org/10.5539/mas.v9n7p37.

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The technology development in many industries nowadays, such as electronic industry produces heavy metal wastes which may pollute our environment. The use of adsorbent as a heavy metal removal from soil and water is one of the efficient process which can be considered to be used. In addition the release of the adsorbate becomes an important way as well because usually those heavy metals still have a high value. The objective of this research is to develop adsorbent based on cassava starch. So, the release process will become easier and will not produce another waste. The adsorbent was produced

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Aquino, A. M., and D. B. Morales. "Development and characterization of cassava starch films incorporated with purple yam (Dioscorea alata L.) peel anthocyanins." Food Research 5, no. 1 (2020): 108–13. http://dx.doi.org/10.26656/fr.2017.5(1).327.

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The packaging industry is now geared towards natural and biodegradable raw materials to reduce packaging wastes. In this study, purple yam (Dioscorea alata L.) peels were utilized to extract anthocyanins to be incorporated as a pH indicator in cassava starch films. The extract was analyzed for its total monomeric anthocyanin content (TMAC) using the pH differential method, and antioxidant activity using the DPPH assay. Results showed that the extract contains 155 mg/L cyanidin-3-glucoside and high antioxidant activity of 78.84%. Using the casting technique, thin films were made from cassava st

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Lestari, Puji, Nur Richana, and Rina Masriani. "POTENTIAL USE OF AN EXTRACELLULAR ENZYME OF a-AMYLASE FROM INDIGENOUS INDONESIAN MESOPHILIC BACTERIA." Indonesian Journal of Agricultural Science 14, no. 1 (2013): 7. http://dx.doi.org/10.21082/ijas.v14n1.2013.7-14.

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Amylase enzyme has a great significance for industrial usages in Indonesia. However, this enzyme is still imported. The use of bacteria in biotechnological process of industrial products such as enzyme production has stimulated the exploration of extracellular amylase producing bacteria. This study aimed to identify and analyze the potential use of amylolytic bacterial enzymes for hydrolyzing cassava starch. Two bacterial isolates, i.e. MII-10 and DKW-8 originated from Indonesia soil were identified based on their morphological, physiological and biochemical properties according to the standar

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Lestari, Puji, Nur Richana, and Rina Masriani. "POTENTIAL USE OF AN EXTRACELLULAR ENZYME OF a-AMYLASE FROM INDIGENOUS INDONESIAN MESOPHILIC BACTERIA." Indonesian Journal of Agricultural Science 14, no. 1 (2013): 7. http://dx.doi.org/10.21082/ijas.v14n1.2013.p7-14.

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Amylase enzyme has a great significance for industrial usages in Indonesia. However, this enzyme is still imported. The use of bacteria in biotechnological process of industrial products such as enzyme production has stimulated the exploration of extracellular amylase producing bacteria. This study aimed to identify and analyze the potential use of amylolytic bacterial enzymes for hydrolyzing cassava starch. Two bacterial isolates, i.e. MII-10 and DKW-8 originated from Indonesia soil were identified based on their morphological, physiological and biochemical properties according to the standar

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Robert, Ubong W., Sunday E. Etuk, Okechukwu E. Agbasi, Ubong A. Iboh, and Sunday S. Ekpo. "Temperature-Dependent Electrical Characteristics of Disc-Shaped Compacts Fabricated using Calcined Eggshell Nano Powder and Dry Cassava Starch." Powder Metallurgy Progress 20, no. 1 (2020): 12–20. http://dx.doi.org/10.2478/pmp-2020-0002.

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Abstract Disc-shaped compacts were fabricated from two mix proportions of calcined eggshell nanopowder and dry cassava starch and then used as test samples. The electrical resistance (R), thermal sensitivity index (β) and electronic activation energy (Ea) of the samples measured over a temperature range from 35 to 75oC were found to decrease non-linearly in values with increasing temperature. It was also observed that the results obtained (R = 3.691E6 Ω – 6.210E7 Ω, β = 3812K – 5316K and Ea = 0.33 eV – 0.46 eV) fulfill market requirements by comparing very well with the established values for

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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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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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Chirinang, Pornariya, Ratchadaporn Oonsivilai, and Thanawit Kulrattanarak. "Ultrasound Assisted Extraction for Preparation Dietary Fiber from Cassava Pulp." Advanced Materials Research 931-932 (May 2014): 1502–6. http://dx.doi.org/10.4028/www.scientific.net/amr.931-932.1502.

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Dietary fiber is one of value added products from cassava pulp, byproduct of cassava starch industry. It could be produced by enzymatic digestion in which the optimal condition was studied. The three independent variables are heating temperature (°C) after adding α-amylase concentration (%v/v) and amyloglucosidase concentration (%v/v) regarding of two responses solid percentage yield and neutral detergent fiber (NDF) in the digested sample. The experimental design was based on central composite design. The highest solid percentage yield and NDF of cassava byproduct could get from enzymatic dig

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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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Paixão e Silva, Giselle de Lima, Juliana Aparecida Correia Bento, Manoel Soares Soares Júnior, and Márcio Caliari. "Trend of Modification by Autoclave at Low Pressure and by Natural Fermentation in Sweet Potato and Cassava Starches." Polysaccharides 2, no. 2 (2021): 354–72. http://dx.doi.org/10.3390/polysaccharides2020023.

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Sweet potatoes (Ipomoea batatas L.) and cassava (Manihot esculenta C.) are part of the largest food crops in many countries. They have good nutritional value because, in addition to containing vitamins, minerals, carotenoids, and anthocyanins in varied contents, due to the existence of various colors of their pulps, they have starch as their major constituent. As such, they are considered valuable raw materials for the food factory. The starch granules have distinct morphologies and properties, related to the type of cultivar, planting conditions, storage, and processing, which in turn can aff

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Wan Rizki Ansari, Umayi Belladiana, and Setiaty Pandia. "PENGARUH WAKTU FERMENTASI TERHADAP PERSENTASE PENYISIHAN PADATAN TERSUSPENSI TOTAL (TSS) CAMPURAN LIMBAH CAIR INDUSTRI TAPIOKA DENGAN AIR." Jurnal Teknik Kimia USU 3, no. 1 (2014): 11–14. http://dx.doi.org/10.32734/jtk.v3i1.1494.

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The waste water of tapioca is the waste produced from the washing process raw materials, screening cassava porridge (extraction) and starch sediment containing organic compounds which are still important, especially starch and other compounds that can be used as raw material for the manufacture of bio gas. This study aimed to determine the effect of fermentation time on the elimination percentage of Total Suspended Solid (TSS) using batch anaerobic digester system. Research was carried out by mixing the liquid waste of tapioca industry with water in the ratio 100:0; 85:15; 65:35; 50:50;35:65,

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Andreani, Cristiane L., Douglas G. B. Torres, Leonardo Schultz, Karina Q. de Carvalho, and Simone D. Gomes. "Hydrogen production from cassava processing wastewater in an anaerobic fixed bed reactor with bamboo as a support material." Engenharia Agrícola 35, no. 3 (2015): 578–87. http://dx.doi.org/10.1590/1809-4430-eng.agric.v35n3p578-587/2015.

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Attempting to associate waste treatment to the production of clean and renewable energy, this research sought to evaluate the biological production of hydrogen using wastewater from the cassava starch treatment industry, generated during the processes of extraction and purification of starch. This experiment was carried out in a continuous anaerobic reactor with a working volume of 3L, with bamboo stems as the support medium. The system was operated at a temperature of 36°C, an initial pH of 6.0 and under variations of organic load. The highest rate of hydrogen production, of 1.1 L.d-1.L-1, wa

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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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Yulianto, Aton, Palupi Tri Widiyanti, Suparman, and Musa. "Fermented Starch: Production Testing of Process Stabilization." Food Science and Nutrition Studies 3, no. 1 (2019): 1. http://dx.doi.org/10.22158/fsns.v3n1p1.

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<p><em>Tapioca is one of starch product that is widely produced in Indonesia. The use of tapioca, especially from modern industry, as an ingredient of various food products (such as fish cake, crackers) is often limited by physicochemical characteristics</em><em>,</em><em> for example</em><em>,</em><em> swelling power, solubility, and viscosity causing limitation in its use. Therefore, tapioca needs to be modified to yield the desired characteristics. In this research, tapioca is modified through fermentation using microorganism. Star

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Da Costa, Guadalupe Ingrid, Verônica Soares de Paula Morais, Mariana Borges de Lima Dutra, and Scarlet Coelho Araujo. "Cassava starch cookies made with replacement of farinaceous fraction by green banana flour." South Florida Journal of Development 2, no. 4 (2021): 5877–92. http://dx.doi.org/10.46932/sfjdv2n4-069.

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Changes in eating habits of the individuals have led the food industry to develop products that meet this demand. Banana is a fruit very appreciated in Brazil, but with a high loss rate, due to the absence of instruction among the manipulators. The production of banana flour can reduce these losses, because flour is made with the green fruit, which contains unique compounds with functional properties. Cassava starch cookies is a typical Brazilian food, characterized by its large volume and low weight, thus, the addition of green banana flour to these cookies may be a viable alternative. The ob

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