Relevant bibliographies by topics / Processing of cassava industries

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Academic literature on the topic 'Processing of cassava industries'

Author: Grafiati
Published: 4 June 2021
Last updated: 9 February 2022

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Journal articles on the topic "Processing of cassava industries"

1

Subakir, Subakir, Priyono Priyono, and Rahayu Puji Suci Rahayu Puji Suci. "Raw Material Supply Analysis Small Group of Industries Food Processing in the District Malang Cassava." International Journal of Scientific Research 2, no. 3 (2012): 260–66. http://dx.doi.org/10.15373/22778179/mar2013/81.

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2

Emanuel Alexander Rettob et al.,, Emanuel Alexander Rettob et al ,. "Performance Effectiveness of Cassava Flour Processing Machine for Small-Medium Industries." International Journal of Mechanical and Production Engineering Research and Development 10, no. 3 (2020): 10475–84. http://dx.doi.org/10.24247/ijmperdjun20201002.

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3

Sophia, Halida, Andi Dahliaty, Titania Tjandrawati Nugroho, and Sri Helianty. "Inovasi produk olahan Singkong menjadi Singkong Frozen untuk meningkatkan pendapatan masyarakat." Unri Conference Series: Community Engagement 2 (December 30, 2020): 488–93. http://dx.doi.org/10.31258/unricsce.2.488-493.

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The cassava's production arm was quite abundant. Human ratings generally revolved around plantations and in rungs industries, much of which was said in cassava commodities. Most people consume cassava in the simple way of being boiled, fried, made in chips, and so on. In order not to dull the flavor of traditional foods but to be increasingly ogled by the styrofoampurvets, it is possible to make the products of the Singkong processed innovation into cassava frozen. The public's devoted activity is to helping people improve the economy, providing added insight and skill to processing cassava through cassava frozen and helping people form a group of tapioca women (KWT). The method used in this dedicated activity is by counseling between socializing and training and by demonstrations of Singkong frozen production. This activity involves women of family welfare development and housewives in three neighborhood associations is number 01, 02, and 03 at citizens association 12, Mentangor village districts,Tenayan Raya city districts. The result of this activity is that the target public seems enthusiastic about the material presented and has increased participants' knowledge and insight on assava frocenas are 100%.
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Ma'aruf, A. G., and Abdul Hakim Ramli. "Efficient processing of cassava starch: physicochemical characterization at different processing parameters." Food Research 4, no. 1 (2019): 143–51. http://dx.doi.org/10.26656/fr.2017.4(1).235.

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The aim of this study was to evaluate the physicochemical properties of cassava starch that was processed using different parameters (types of water, drying temperatures and milling sizes) to be added into the food products as an ingredient. Selected commercial cassava starch was used as a reference. Mineral water showed a significantly higher value (p<0.05) for the paste viscosity of cassava starch compared to the other types of water, but indicated no significant difference (p>0.05) with tap water for the swelling power, solubility and gel strength of cassava starch. The increase in the drying temperature significantly decreased (p<0.05) swelling power, paste viscosity and gel strength of cassava starch but significantly increased (p<0.05) its solubility. The increase in the milling size significantly increased (p<0.05) swelling power and solubility, paste viscosity and gel strength of cassava starch. For industrial benefits, the use of mineral water for starch processing, the lowest drying temperature of 70°C and the largest milling size of 63 μm shall be the best processing parameters to produce cassava starch with the highest swelling power which could act as a reliable expansion aid in food products. These parameters shall also be the best processing parameters to produce cassava starch with the highest paste viscosity which could function as a desirable food thickening or gelling agent, as well as the highest gel strength that could be applied as an excellent texture enhancer, binder, or coating for food products.
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Royensyah, Rum Van, and Sundariah Sundariah. "Analisis Kelayakan Industri Rumah Tangga Keripik Singkong di Desa Kasarangan Kecamatan Labuan Amas Utara." RAWA SAINS : JURNAL SAINS STIPER AMUNTAI 4, no. 1 (2014): 239–45. http://dx.doi.org/10.36589/rs.v4i1.36.

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Integrated processing of cassava in the household scale cassava chips industry is an effort to optimize each stage of cassava processing and the utilization of by-products arising from the industry to increase the added value of cassava. Cassava is one of the commodities that are often found in rural areas such as in Kasarangan Village, this study aims to determine the size (i) of production costs (ii) revenue (iii) benefits and (iv) business feasibility of cassava chips household business in Kasarangan Village, Labuan Amas District, North, Hulu Sungai Tengah Regency. The results of this study indicate that the business of home industries of cassava chips that were cultivated by entrepreneurs / respondents in this study, the average total cost reached Rp. 22,820,286.00. Average fixed costs reach Rp. 2,228,649.00 / month and the average variable cost reaches Rp. 20,591,636.00 / month. The average revenue is Rp. 54,000,000.00 / month, with an average profit reaching Rp. 31,179,714.00 / month. Based on the data presented, the cassava chips household industry in Kasarangan Village, Labuan Amas District, Hulu Sungai Tengah Regency. With the average RCR value of the business reaching 2.37, it is worth trying
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6

Fu, Hailing, Yi Qu, and Yi Pan. "Efficiency of Cassava Production in China: Empirical Analysis of Field Surveys from Six Provinces." Applied Sciences 8, no. 8 (2018): 1356. http://dx.doi.org/10.3390/app8081356.

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Cassava is becoming increasingly important as an industrial raw material in China. However, an insufficient supply of cassava raw materials and the expanding demand for cassava in downstream-processing industries restricts the development of the cassava industry in China. This paper studies how to increase the scale of cassava planting and promoting cassava production efficiency using output-oriented Data Envelopment Analysis (DEA) modeling. Overall Technical Efficiency (OTE), Pure Technical Efficiency (PTE), and Scale Efficiencies (SE) of the cassava-production system in the major cassava production areas of China are calculated using Variable Returns to Scale (VRS). Results reveal that, in addition to the Guangdong province, the OTE of Guangxi, Hainan, Fujian, Yunnan, and Jiangxi is inefficient, with an OTE of less than 1. The largest cassava-planting province, Guangxi, has the lowest SE with 0.551. The PTE of Guangxi is close to the minimum with 0.344. The OTE of Guangxi is also the lowest among the five provinces with 0.190. This study also presents ways to improve production efficiency. Results reveal that Guangxi has a large ratio of transverse adjustment on average. In the Guangxi province, 1.70% of the service cost and 1.72% of the labor cost need to be eliminated to keep the current output scale. Meanwhile, service and labor costs need to be reduced by 3164.85 and 3209.92, respectively, to achieve the best production efficiency. Further industrialization and large-scale cassava cultivation, increased yield, and strengthened cooperation with the Association of South East Asian Nations (ASEAN) and Africa are suggested as policy options to improve the cassava system in China.
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7

Abong, George, Solomon Shibairo, Elizabeth Wanjekeche, et al. "Post-Harvest Practices, Constraints and Opportunities Along Cassava Value Chain in Kenya." Current Research in Nutrition and Food Science Journal 4, no. 2 (2016): 114–26. http://dx.doi.org/10.12944/crnfsj.4.2.05.

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Despite its great potential as a food, feed and for industrial application, its processing and marketing remains economically unexploited. A cross-sectional baseline survey was undertaken in Western (Migori and Busia) and Coastal (Kilifi and Kwale) regions of Kenya between March 2013 and February 2014 using structured questionnaires to assess the post-harvest practices, opportunities and constraints in cassava processing. Results indicate that cassava processing is predominantly (58%) a women affair, males accounting for 42% with modal processors age being 32 years. Flour was the most common processed cassava product in the Coast (33%) while dried chips was highly produced in Migori and Busia in equal proportion of 43%. Other important products included cassava crisps and composite flour. Coast region had a greater diversity of products which are none existent in other regions. Most of the processing across the regions are small scale with workers mostly being the owners and activities take place in open yards with majority of these being in Busia (85 %) followed by Migori (67 %) and Coast region (57 %). Constraints during cassava processing were ranked in the following order: irregular and inadequate supply coupled with low seasonal demand for cassava and cassava products; high perishability of cassava roots; lack of value addition and processing tools; poor group dynamics, cohesion and management structure; lack of capacity building in production and processing technologies. There is very limited value addition to cassava in the study regions and hence the need to develop innovative technologies as well as new domestic and industrial products. Consumer sensitization and awareness on utilization of cassava and cassava products may be key to its promotion.
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8

Harris, Mark Anglin. "Environmental Contamination from Industrial Bitter Cassava: Implications for Moisture-Pressure Combination Treatments." Journal of Agricultural Science 8, no. 11 (2016): 204. http://dx.doi.org/10.5539/jas.v8n11p204.

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<p>Commercial processing of cassava produces vast quantities of cyanide-laced waste which can adversely infiltrate water supplies and air breathed by factory workers. This study aimed to determine the comparative concentration of cyanogens in the cassava peel as opposed to that of the pith and the effect of the moisture-pressure combination treatments on cyanide concentration. A semi-quantitiative test using the picrate-spectrophotometer method was applied, where, at room temperature in a closed vial, reactions caused liberation of HCN which reacts with a picrate paper. The results showed a 25% higher level of cyanogen concentration in casssava peels compared to that of blended peels and pith. Treatments released cyanide from samples in the order: 2 h wetting at 50 °C + pressing > 4 h wetting at 25 °C + pressing = 2 h wetting at 40 °C + pressing > 2 h wet at 25 °C + pressing = 4h wet at 25 °C > 12 h pressing. In this manner, wetting for 2 h at 50 °C followed by pressure for 12 h released cyanide by at least 20% more than that of any other treatment. The combination of moisture and pressure enhanced the contact time between linamarin and linamarase to increase the release of HCN. Physiological cyanide overload in organisms from cassava processing occurs in water, land, and air. Therefore the reduction in concentration observed in this study, if applied at an early stage of the cassava processing, should reduce the rate of morbidity in environments at risk.</p>
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9

Santos, Thais Paes Rodrigues dos, Célia Maria Landi Franco, Martha Maria Mischan, Daiana de Souza Fernandes, Marília Sbragia Del Bem, and Magali Leonel. "Production of partially gelatinized cassava starch: effects of preheating temperature and starch concentration on physicochemical characteristics during the spray-drying process." Australian Journal of Crop Science, no. 13(09):2019 (September 20, 2019): 1486–94. http://dx.doi.org/10.21475/ajcs.19.13.09.p1568.

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Starch has application in several industrial sectors, such as food, textile, paper, pharmaceutical, among other industries. To meet this demand, native starches have been modified by chemical, physical and enzymatic methods. Cassava is the second source of starch. Furthermore, understanding the effects of spray-drying modification on the structural and physicochemical characteristics of its starch is important. Therefore, this study aimed to evaluate the effects of the main interfering factors in the process of spray-drying on the characteristics of cassava starch, aiming at increasing the industrial applicability of this starch. A Central Composite Rotational Design (CCRD) was employed to assess the experimental data. Experimental design included four factorial points, four axial points and three replicates of the central point. The starch concentration ranges from 5 to 11 % and preheating temperature ranges from 54 to 60 °C. Results showed influence of the variable factors on the characteristics of cassava starch. The processing conditions that allowed obtaining pregelatinized starches with higher viscosity at room temperature, higher resistance to hot and agitation, lower retrogradation tendency, and with partial solubility, desired quality parameters for this product were: 6 % of starch concentration (wet basis) and 60 ᵒC of preheating temperature.
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10

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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