Academic literature on the topic 'Tapioca'
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Journal articles on the topic "Tapioca"
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Papavero, Nelson. "Sobre os nomes populares conferidos às espécies sul-americanas de Tapirus (Mammalia, Perissodactyla, Tapiridae)." Arquivos de Zoologia 49, no. 1 (August 31, 2018): 1–112. http://dx.doi.org/10.11606/2176-7793/2018.49.01.
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Muitos nomes foram aplicados às espécies sul-americanas de Tapirus: acuraua, acuré, açurê, amta, ánta, antá, anta-batupeva, anta-batuvira, anta-caá-pororoca, anta-chure, anta-churé, anta-cinzenta, anta-commum, antacuré, anta-das-ordinarias, anta-do-matto, anta-gameleira, anta-gamelleira, anta-grande, anta-mirim, anta-nambi-tinga, anta-negra, anta-pequena, anta-pororoca, anta-preta, anta-rosia, anta-rosilha, anta-sapateira, anta-sapatera, anta-verdadeira, antaxuré, anta-xuré, anta-xurê, ante, antes, apiroupsou, apyropsou, assobio, batovi, batuvi, batuvira, boi-sylvestre, boy-do-matto, boy-silvestre, caapoára, caápoára, caâpoára, caapora, caapóra, caá-pora, çaba-tyra, cambassica, capoava, capororoca, cauara-tapyira, curé, dant, danta, dante, ent, grã-besta, grambesta, grande-besta, grão-besta, icuré, icurê, içuré, icurí, icútê, iguré, ituré, kaiwara, mbore, mborebi, mborebí, mbórebi, mborepi, mborevi, mboreví, mboreví-hovíh, mboreví-jovî, morebí, öaçurê, paraná-tapi’ira, pororoca, sapateira, taparuçu, taperuçu, taperuçú, tapie, tapié, tapiera, tapiéra-caiuara, tapierete, tapiereté, tapihire, tapihiri, tapii, tapií, tapiì, tapiî, tapîi, tapi’i, tapi’í, tapí’í, tapiiára, tapiierete, tapiiereté, tapiieretê, tapiier-eté, tapi-iete, tapiir, tapiira, tapiíra, tapiïra, tapiìra, tapîíra, tapi’ira, tapii-r-a, tapiira-caapoara, tapïíra-cäápora, tapiira-caiuára, tapiira-caiwara, tapiira-ete, tapi’ira-ka’apura, tapiirete, tapiireté, tapiirété, tapiiretê, tapiire’te, tapiiruçu, tapiirussu, tapi’irusu, tapi’í-rusú, tapijerete, tapïjra, tapijrete, tapikira, tapikra, tapir, tapira, tapïra, tapĩra, tapira-caaiúra, tapira-caapora, tapira-caapóra, tapiraçu, tapira-etê, tapir-americano, tapirapoã, tapira-sobaiguara, tapirassou, tapirassu, tapirassú, tapiratí, tapira-uborim, tapirete, tapireté, tapiretê, tapiretê, tapirêtê, tapí-reté, tapirierete, tapiro, tapirosú, tapirousou, tapiroussu, tapiroussú, tapirovssov, tapiruçu, tapiruçú, tapirussú, tapiruzú, tapiryra-caapóra, tapir-xuré, tapiy, tapiye-ete, tapiyr, tapiyra, tapiýra, tapiyra-caapora, tapiŷra-caapóra, tapiyra-cauara, tapiyra-ete, tapiyre-ete, tapiyre-été, tapiyré-été, tapiyreté, tappire, tapura, tapüra, tapyi, tapyira, tapyîra, tapyira-caapoara, tapyîra-caápoára, tapyira-caapora, tapyirá-caapóra, tapyíra-caapóra, tapyira-cäá-pora, tapyira-cäó-pora, tapyira-eté, tapyíra-eté, tapyire-eté, tapyr, tapyra, tapy’ra, tapyra-assu, tapyra-caapora, tapy’ra-caapóra, tapyra-caiuara, tapyra-caiura, tapyra-capora, tapyra-sabetyra, tapy’ra-oçu, tapyra-sabetyra, tapyre-eté, tapyrete, tapyreté, tapyretê, tapyyre-été, topiraffore, uaca-do-mato, vaca-do-mato, xuré, xurê. Certos antílopes norte-africanos foram chamados oryx por autores gregos e romanos. Os autores árabes conheciam-nos como Lamt (ou lamta, elamt, lant, dant) e usavam sua pele na confecção de escudos (daraqqa-lamṭiyya). Com a invasão muçulmana da Península Ibérica, daraqqa-lamṭiyya tranformou-se em adarga-danta e sob esta forma foi citada por numerosos autores espanhóis e portugueses. Consequentemente, os Oryx africanos foram chamados anta por Gomes Eanes de Zurara (1453) e danta por um autor anônimo (MS Valentim Fernandes, 1507) e Duarte Lopes (in Pigafetta & Lopes, 1589). Antonio Pigafetta (in Anôn., ca. 1526) referiu-se, sob o nome anta, ao estranho animal que os índios de língua Tupi do Brasil denominavam tapir. Tapir e anta (com muitas variantes e com a adição de vários qualificativos) foram usados por autores subsequentes. Finalmente, no Brasil, o uso impróprio de anta para designar as espécies de Tapirus suplantou a de tapir. Uma confusão adicional foi acrescentada por alguns autores, que confundiram as antas sul-americanas com o alce do Velho Mundo, chamando as primeiras de grã-bestas (e variantes).
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Ariono, Danu, Lestri Fajrinia, Ria Julyana, and M. Manullang. "Sifat reologi larutan tapioka." Jurnal Teknik Kimia Indonesia 6, no. 2 (October 2, 2018): 602. http://dx.doi.org/10.5614/jtki.2007.6.2.2.
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Rheological properties of tapioca solutionThe special characteristic of tapioca starch is raising the water absorption index (WAI) which causing the value of tapioca starch's viscosity varying. Changing of viscosity is discussed in rheology. Knowledge about rheology of tapioca starch is crucial for process and utility design. The objectives of this research are to determine the correlation of tapioca starch viscosity with the changes of temperature and tapioca starch concentration and also to model the rheology of tapioca starch. Research will be conducted by hydrolyzing tapioca starch by a-amylase. The experimental variables are tapioca starch concentration (20, 30 and 40%-wt) and operation temperature (55,70 and 900°C). Tapioca starch viscosity is measured by Brookfield Viscometer model RV Fserial 76452. From there search results we can conclude that viscosity of tapioca starch will increase by decreasing temperature and also viscosity of tapioca starch will increase by increasing tapioca starch concentration. For the same condition, viscosity of unmodified tapioca starch is higher than modified one. Modified tapioca starch is pseudo-plastic fluid with 9.000-460.000 cP of viscosity while unmodified one is Bingham fluid with 40-240cP of viscosity.Keywords : Rheology, tapioca starch, viscosity AbstrakSalah satu karakteristik pati tapioka adalah peningkatan kemampuan dalam menyerap air yang menyebabkan nilai viskositas larutan tapioca turut berubah. Perubahan nilai viskositas ini dibahas dalam ilmu reologi. Pengetahuan mengenai sifat reologi pasta tapioka ini sangat diperlukan dalam perancangan proses maupun sistem utilitas pabrik. Oleh karena itu, penelitian ini bertujuan untuk menentukan hubungan antara nilai viskositas larutan tapioca terhadap perubahan temperatur dan konsentrasi pati serta memodelkan perilaku reologis dari larutan tapioka. Penelitian dilakukan dengan menghidrolisis pati tapioka menggunakan katalis enzim a-amylase. Variasi yang dilakukan dalam penelitian ini adalah konsentrasi pati tapioca dalam umpan sebesar 20, 30 dan 40%-b, serta temperatur operasi sebesar 55, 70 dan 90 (ºC) Pengukuran nilai viskositas larutan pati tapioka dilakukan dengan menggunakan Brookfield Viscometer model RVF serial 76452. Hasil percobaan menunjukkan bahwa nilai viskositas larutan tapioka akan meningkat seiring dengan menurunnya temperatur larutan, dan meningkatnya konsentrasi pati tapioka. Pada setiap variasi, nilai viskositas larutan tapioka tak termodifikasi lebih tinggi bila dibandingkan dengan viskositas larutan tapioka termodifikasi. Larutan tapioka termodifikasi bersifat sebagai fluida pseudoplastic dengan rentang nilai viskositas antara 9.000-460.000 cP, sedangkan larutan tapioka termodifikasi bersifat sebagai fluida Bingham dengan nilai viskositas antara 40-240 cP.Kata Kunci: reologi; pati tapioka; viskositas
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Prihatinningtyas, Eka, and Agus Jatnika Effendi. "Karakterisasi Ekstrak Tapioka dan Tapioka Ionik sebagai Biokoagulan dalam Proses Pengolahan Air." Jurnal Teknologi Lingkungan 19, no. 2 (July 31, 2018): 165. http://dx.doi.org/10.29122/jtl.v19i2.2041.
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ABSTRACTThe ability of tapioca to act as natural coagulants (biocoagulants) was tested using artificial water. As turbidity was added as kaolin. This research aimed to determine the compounds and or groups that act as natural coagulant and to describe the mechanism of flocculation: extraction which yields tapioca extract and ion exchange which yields ionic tapioca. Coagulation process was performed at three different initial turbidities, i.e. 50 NTU (low turbidities), 150 NTU (middle turbidities) and 300 NTU (high initial turbidites). At the same condition (coagulant dose 20 ppmv, pH 5), ionic tapioca yield better turbidity removal compared tapioca extract i.e 11.2% at low initial turbidites; 2.4% at middle initial turbidities and 12.8% at high initial turbidities. FTIR analysis showed that tapioca extract and ionic tapioca contained of carboxyl, hydroxyl and amides groups which can act as active components on coagulation process. The presence of those groups caused positive and negative charges (amphoter). Coagulation process ran efficiently at pH 5 because the isoelectric point is obtained at that condition.Keyword : bio coagulants, coagulation, coagulant agents, ionic tapioca, tapioca extract,ABSTRAK Kemampuan tepung tapioka sebagai koagulan alami (biokoagulan) telah diuji dengan menggunakan limbah artifisial dari kaolin. Penelitian ini bertujuan untuk menentukan senyawa atau gugus yang berperan sebagai biokoagulan dan menjelaskan mekanisme flokulasi yang terjadi. Perlakuan awal tapioca sebelum digunakan sebagai koagulan adalah ekstraksi yang menghasilkan ekstrak tapioka dan pertukaran ion yang menghasilkan tapioka ionik. Proses koagulasi dilakukan pada 3 macam kekeruhan awal yaitu 50 NTU (kekeruhan rendah), 150 NTU (kekeruhan sedang) dan 300 NTU (kekeruhan tinggi). Pada kondisi operasi yang sama (dosis 20 ppmv dan pH 5), tapioka ionik memberikan efisiensi penurunan kekeruhan yang lebih tinggi, yaitu sebesar 11,0% pada kekeruhan awal 50 NTU; 2,4% pada kekeruhan awal 150 NTU dan 12,8% pada kekeruhan awal 300 NTU. Hasil analisa FTIR menunjukkan bahwa ekstrak tapioka dan tapioka ionik mempunyai gugus karboksil (-OH), gugus karboksil (-COOH) dan gugus amida (-CONH2). Keberadaan ketiga gugus tersebut menyebabkan biokoagulan ini memiliki muatan positif dan negatif sekaligus (amfoter). Proses koagulasi berjalan dengan efisien pada pH 5 karena titik isoelektrik diperoleh pada pH tersebut. Kata kunci : biokoagulan, koagulasi, agen koagulan, ekstrak tapioka, tapioka ionik
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Suroso, Suroso. "KEBIJAKAN PEMBANGUNAN PEMBERDAYAAN USAHA INDUSTRI TAPIOKA DI KABUPATEN PATI." Jurnal Litbang: Media Informasi Penelitian, Pengembangan dan IPTEK 10, no. 2 (January 2, 2019): 83–93. http://dx.doi.org/10.33658/jl.v10i2.80.
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ENGLISHPati Regency has a great potential in tapioca industries but the products are not feasible for big industries. Objectives of the research are: (1) to analyze the availability of raw materials for tapioca industries; (2) to analyze the role of tapioca industries in economic development; (3) to analyze the role of tapioca industries in social development; and (4) to analyze the competitiveness of tapioca industries in the study area. The research uses descriptive-quantitative approach. The research uses primary and secondary data. Data collecting uses techniques of interview, field-events and document observation. The analysis uses descriptive. There are some findings in the research. Firstly, the existing product of tapioca has a proportion rate 83.169% of the local raw materials. Secondly, the role of tapioca industries in the economic development is relatively good, in the second rating position among small and medium scale industries with the economic value 233,239,350,000 Rupiahs monthly. Thirdly, the role of tapioca industries in the social development is relatively good, in the third rating position among small and medium scale industries by employing of 3,617 workers. Fourthly, the competitiveness of tapioca industries in the study area is not relatively optimal, which is indicated by: (a) selling out raw materials, (b) the big industries are not willing to use the local tapioca products because of not feasible quality. INDONESIAKabupaten Pati memiliki potensi besar dalam industri tapioka tetapi produk tapioka dianggap kurang layak bagi industri besar. Tujuan Penelitian untuk : (1) menganalisa ketersediaan bahan baku usaha industri tapioka, (2) menganalisa peran usaha industri tapioka dalam pembangunan ekonomi, (3) menganalisa peran usaha industri tapioka dalam pembangunan sosial penyerapan tenaga kerja, (4) menganalisa daya saing usaha industri tapioka di area studi. Penelitian ini menggunakan pendekatan deskriptif kuantitatif. Penelitian menggunakan data primer dan data sekunder. Pengumpulan data dengan teknik wawancara, observasi lapangan dan observasi dokumen. Analisis data secara analisis deskriptif. Ada beberapa temuan dalam penelitian ini. Pertama, eksistensi produksi tapioka berada pada proporsi sebesar 83,169% dari potensi bahan baku lokal yang tersedia. Kedua, peran usaha industri tapioka dalam pembangunan ekonomi relatif baik, menempati peringkat 2 diantara UKM unggulan daerah dengan nilai ekonomi produksi per bulan sebesar Rp233.239.350.000,00. Ketiga, peran usaha industri tapioka dalam pembangunan sosial penyerapan tenaga kerja relatif baik, menempati peringkat 3 diantara UKM dengan penyerapan tenaga kerja sebanyak 3.617 orang. Keempat, daya saing usaha industri tapioka di area studi relatif kurang optimal terindikasi: (a) sebagian bahan baku lokal (ketela) dijual ke luar daerah karena penawaran harga yang kurang kompetitif, (b) perusahaan besar belum mau menggunakan produk tapioka tersebut dengan alasan kualitas kurang layak.
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Sali, Fitriani, Asnani Asnani, and Suwarjoyowirayatno Suwarjoyowirayatno. "MUTU KIMIA DAN ORGANOLEPTIK NUGGET IKAN BARAKUDA (Sphyraena jello), DENGAN SUBTITUSI TEPUNG TAPIOKA DAN TEPUNG WORTEL (Daucus carota L.)." Jurnal Fish Protech 3, no. 1 (March 29, 2020): 1. http://dx.doi.org/10.33772/jfp.v3i1.11598.
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ABSTRACT This study aims to determine the chemical quality of horse coarse nuggets, with tapioca and carrot flour substitution (Discuss carota L). This study used a complete randomized design (CRD) consisting of four treatments N1 = 50% barracuda fish meat : tapioca flour 50% : carrot flour 0%., N2 = 50% barracuda fish meat : tapioca flour 45% : carrot flour 5%., N3 = 50% barracuda fish meat : tapioca flour 40% : carrot flour 10%., N4 = 50% barracuda fish meat : tapioca flour 35% : carrot flour 15% flour each treatment was repeated three times. Test results were analyzed using analysis of variance (ANOVA) analysis of variance if there were real differences, a multiple range test (DMRT) was performed with a confidence level of 95%. The results showed that the substitution of tapioca and carrot flour had a very significant effect on the highest value of color 8.1, aroma 7.4, texture 7.1. Chemical test of fish nugget with tapioca and carrot flour substitution are water content 35.74%, ash content 4.63%, protein content 15.83%, fat content 11.37%, crude fiber 6.26% and antioxidant 242.15 g/mL. Keywords: Barracuda fish, carrot flour, chemical test, nuggets, organoleptic test, tapioca flour.ABSTRAKPenelitian ini bertujuan untuk mengetahui mutu kimia nugget ikan barakuda dengan subtitusi tepung tapioka dan tepung wortel. Penelitian ini menggunakan rancangan acak lengkap RAL yang terdiri dari empat perlakuan N1 = daging ikan barakuda 50% : tepung tapioka 50% : tepung wortel 0%., N2 = daging ikan barakuda 50% : tepung tapioka 45% : tepung wortel 5%., N3 = daging ikan barakuda 50% : tepung tapioka 40% : tepung wortel 10%., N4 = daging ikan barakuda 50% : tepung tapioka 35% : tepung wortel 15% masing- masing perlakuan diulang sebanyak tiga kali ulangan. Data hasil pengujian dianalisis menggunakan analisis ragam (ANOVA) analisis of variens jika terdapat perbedaan nyata dilakukan uji Duncan multiple rangge test (DMRT) dengan tingkat kepercayaan 95%. Hasil penelitian menunjukan bahwa subtitusi tepung tapioka dan tepung wortel (Daucus carota L) berpengaruh sangat nyata terhadap nilai tertinggi warna 8.1, aroma 7.4, tekstur 7.1, pada uji kimia nugget ikan dengan subtitusi tepung tapioka dan wortel kadar air 35.74%, kadar abu 4.63%, kadar protein 15.83%, kadar lemak 11.37%, serat kasar 6.26% dan antioksidan 242.15 g/mL.Kata kunci: Ikan barakuda, nugget, tepung tapioka, tepung wortel, uji kimia, uji organoleptik.
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Sali, Fitriani, Asnani Asnani, and Suwarjoyowirayatno Suwarjoyowirayatno. "MUTU KIMIA DAN ORGANOLEPTIK NUGGET IKAN BARAKUDA (Sphyraena jello), DENGAN SUBTITUSI TEPUNG TAPIOKA DAN TEPUNG WORTEL (Daucus carota L.)." Jurnal Fish Protech 3, no. 1 (March 29, 2020): 1. http://dx.doi.org/10.33772/jfp.v3i1.11598.
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ABSTRACT This study aims to determine the chemical quality of horse coarse nuggets, with tapioca and carrot flour substitution (Discuss carota L). This study used a complete randomized design (CRD) consisting of four treatments N1 = 50% barracuda fish meat : tapioca flour 50% : carrot flour 0%., N2 = 50% barracuda fish meat : tapioca flour 45% : carrot flour 5%., N3 = 50% barracuda fish meat : tapioca flour 40% : carrot flour 10%., N4 = 50% barracuda fish meat : tapioca flour 35% : carrot flour 15% flour each treatment was repeated three times. Test results were analyzed using analysis of variance (ANOVA) analysis of variance if there were real differences, a multiple range test (DMRT) was performed with a confidence level of 95%. The results showed that the substitution of tapioca and carrot flour had a very significant effect on the highest value of color 8.1, aroma 7.4, texture 7.1. Chemical test of fish nugget with tapioca and carrot flour substitution are water content 35.74%, ash content 4.63%, protein content 15.83%, fat content 11.37%, crude fiber 6.26% and antioxidant 242.15 g/mL. Keywords: Barracuda fish, carrot flour, chemical test, nuggets, organoleptic test, tapioca flour.ABSTRAKPenelitian ini bertujuan untuk mengetahui mutu kimia nugget ikan barakuda dengan subtitusi tepung tapioka dan tepung wortel. Penelitian ini menggunakan rancangan acak lengkap RAL yang terdiri dari empat perlakuan N1 = daging ikan barakuda 50% : tepung tapioka 50% : tepung wortel 0%., N2 = daging ikan barakuda 50% : tepung tapioka 45% : tepung wortel 5%., N3 = daging ikan barakuda 50% : tepung tapioka 40% : tepung wortel 10%., N4 = daging ikan barakuda 50% : tepung tapioka 35% : tepung wortel 15% masing- masing perlakuan diulang sebanyak tiga kali ulangan. Data hasil pengujian dianalisis menggunakan analisis ragam (ANOVA) analisis of variens jika terdapat perbedaan nyata dilakukan uji Duncan multiple rangge test (DMRT) dengan tingkat kepercayaan 95%. Hasil penelitian menunjukan bahwa subtitusi tepung tapioka dan tepung wortel (Daucus carota L) berpengaruh sangat nyata terhadap nilai tertinggi warna 8.1, aroma 7.4, tekstur 7.1, pada uji kimia nugget ikan dengan subtitusi tepung tapioka dan wortel kadar air 35.74%, kadar abu 4.63%, kadar protein 15.83%, kadar lemak 11.37%, serat kasar 6.26% dan antioksidan 242.15 g/mL.Kata kunci: Ikan barakuda, nugget, tepung tapioka, tepung wortel, uji kimia, uji organoleptik.
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Damayanti, Herna Octivia, Metachul Husna, and Dicky Harwanto. "Limbah Cair Tapioka, Pencemaran, dan Teknik Pengolahannya." Jurnal Litbang: Media Informasi Penelitian, Pengembangan dan IPTEK 17, no. 1 (June 30, 2021): 73–84. http://dx.doi.org/10.33658/jl.v17i1.222.
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ENGLISHThe tapioca industry is one type of agro-industry that is widely developed in Indonesia. The problem that often arises due to the presence of the tapioca industries is waste pollution, especially liquid waste. Tapioca liquid waste is immediately disposed of into the river flows without any treatment process. The purpose of this paper is to provide an overview of the impact caused by the disposal of tapioca liquid waste, especially on the aquaculture environment and alternative processing technology. The research method is literature study. Tapioca liquid pollution increases the death vulnerability the biota in the ponds, namely shrimp and milkfish. The danger of tapioca liquid waste pollution can be minimized by treating the disposed liquid waste properly. Several alternatives of wastewater treatment that can be applied to minimize the impact of pollution caused by tapioca liquid waste are (1) ultrafiltration membranes can separate suspended solids; ABR (Anaerobic Baffled Reactor) and UAF (Up-flow Anaerobic Filter) systems can reduce COD concentrations; photo-catalysts can reduce COD concentrations; phytoremediation with water hyacinth can reduce BOD, COD, and CN concentrations and increase pH of tapioca wastewater; and batch sequencing reactor shows efficiency of removing HCN, BOD, COD, turbidity, sodium, magnesium, and calcium. INDONESIAIndustri tapioka merupakan salah satu jenis agroindustri yang banyak berkembang di Indonesia. Permasalahan yang sering timbul dari industri tapioka adalah pencemaran limbah, terutama limbah cair. Limbah cair tapioka langsung dibuang ke aliran sungai tanpa melewati proses pengolahan terlebih dahulu. Tujuan dari penulisan ini adalah memberikan gambaran mengenai dampak yang ditimbulkan oleh adanya pembuangan limbah cair tapioka khususnya terhadap lingkungan pertambakan serta alternatif teknologi pengolahannya. Metode yang digunakan adalah studi pustaka. Pencemaran limbah cair tapioka mengakibatkan kerawanan kematian biota yang dibudidayakan di tambak, yaitu udang dan bandeng. Bahaya pencemaran limbah cair tapioka dapat diminimalisir dengan melakukan pengolahan terhadap limbah cair yang dibuang. Beberapa alternatif pengolahan limbah cair untuk meminimalisir dampak pencemaran oleh limbah cair tapioka, yaitu (1) membran ultrafiltrasi, yang dapat memisahkan padatan tersuspensi; (2) sistem ABR (Anaerobic Baffled Reactor) dan sistem UAF (Upflow Anaerobic Filter, yang dapat menurunkan konsentrasi COD; (3) fotokatalis, yang dapat menurunkan konsentrasi COD; (4) fitoremediasi dengan eceng gondok, yang mampu menurunkan konsentrasi BOD, COD, dan CN serta meningkatkan pH limbah cair tapioka; dan (5) sistem SBR (Sequencing Batch Reactor) menunjukkan efisiensi pembuangan HCN, BOD, COD, kekeruhan, sodium, magnesium, dan kalsium.
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Hafizah, Solihatun, Ahmad Alamsyah, and Yeni Sulastri. "RASIO TEPUNG TAPIOKA, TEPUNG KETAN DAN TEPUNG UBI JALAR UNGU TERHADAP SIFAT FISIKOKIMIA DODOL." Pro Food 4, no. 2 (November 30, 2018): 324. http://dx.doi.org/10.29303/profood.v4i2.87.
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ABSTRACT
The purpose of this research was to determine the effect of the ratio of tapioca flour, glutinous flour and purple sweet potato flour to the physicochemical properties of dodol with chemical quality (moisture content, total anthocyanin, and reduction sugar) and physical quality of the color (L value and oHue value). This study used Randomized Block Design (RBD) consisting of 6 treatments T1= Tapioca Flour 80%: Glutinous Flour 10%: Purple Sweet Potato Flour 10%, T2= Tapioca Flour 70%: Glutinous Flour 15%: Purple Sweet Potato Flour 15%, T3= Tapioca Flour 60%: Glutinous Flour 20%: Purple Sweet Potato Flour 20%, T4=Tapioca Flour 50%: Glutinous Flour 25%: Purple Sweet Potato Flour 25%, T5= Tapioca Flour 40%: Glutinous Flour 30%: Purple Sweet Potato Flour 30%, T6= Tapioca Flour 30%: Glutinous Flour 35%: Purple Sweet Potato Flour 35% with 3 times repetitions. The data of the research were analyzed using the diversity analysis at 5% level using Co-stat software and tested continued using the test of Honest Real Difference (HRD) if there was real difference. The results showed that the ratio of tapioca flour, glutinous flour and purple sweet potato flour gave a significantly different effect on chemical quality (moisture content, total anthocyanin, and reduction sugar), and physical quality of the color (oHue value) but gave no significant effect on physical quality of the color (L value). The result showed that the ratio of tapioca flour 30%: glutinous flour 35%: purple sweet potato flour 35% was the best treatment with moisture contect of 24.21%, total anthocyanin 8.48 mg/100g, reducing sugar 7.83%, L value of 23.85 and oHue value 360.14
Keywords: dodol, glutinous flour, tapioca flour, purple sweet potato flour
ABSTRAK
Tujuan dari penelitian ini adalah untuk mengetahui pengaruh rasio tepung tapioka, tepung ketan dan tepung ubi jalar ungu terhadap sifat fisikokimia dodol dengan kualitas kimia (kadar air, total antosianin, dan kadar gula reduksi) dan mutu fisik warna (nilai L dan nilai oHue). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang terdiri dari 6 perlakuan T1= Tepung Tapioka 80% :Tepung Ketan 10% :Tepung Ubi Jalar Ungu 10%, T2= Tepung Tapioka 70% :Tepung Ketan 15% :Tepung Ubi Jalar Ungu 15%, T3= Tepung Tapioka 60% :Tepung Ketan 20% :Tepung Ubi Jalar Ungu 20%, T4= Tepung Tapioka 50% :Tepung Ketan 25% :Tepung Ubi Jalar Ungu 25%, T5= Tepung Tapioka 40% :Tepung Ketan 30% :Tepung Ubi Jalar Ungu 30%, T6= Tepung Tapioka 30% :Tepung Ketan 35% :Tepung Ubi Jalar Ungu 35% dengan 3 kali pengulangan. Data hasil penelitian dianalisis menggunakan analisis keragaman pada taraf 5% menggunakan software Co-stat dan diuji lanjut menggunakan uji Beda Nyata Jujur (BNJ) jika terdapat beda nyata. Hasil penelitian menunjukkan bahwa rasio tepung tapioka, tepung ketan dan tepung ubi jalar ungu memberikan pengaruh yang berbeda nyata terhadap mutu kimia (kadar air, total antosianin dan gula reduksi) dan mutu fisik warna (nilai oHue) namun memberikan pengaruh yang tidak berbeda nyata terhadap mutu fisik warna (nilai L). Berdasarkan hasil penelitian menunjukkan bahwa rasio tepung tapioka (30%), tepung ketan (35%) dan tepung ubi jalar ungu (35%) merupakan perlakuan terbaik dengan kadar air sebesar 24,21%, total antosianin 8,48 mg/100g, gula reduksi 7,83%, nilai L sebesar 23,85 dan nilai oHue 360,14.
Kata Kunci: dodol, tepung ketan, tepung tapioka, tepung ubi jalar ungu.
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Julianti, Elisa Diana, Nunung Nurjanah, Deddy Muchtadi, Nurheni Sri Palupi, and Dewi Ratih Agungpriyono. "AKTIVITAS ANTIHIPERGLIKEMIK PATI TAPIOKA TERMODIFIKASI EKSTRAK DAUN JAMBU BIJI MERAH PADA TIKUS DIABETES [ANTIHYPERGLICEMIC ACTIVITY OF TAPIOCA STARCH MODIFIED WITH RED GUAVA LEAF EXTRACT ON DIABETIC RAT]." Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) 43, no. 1 (September 28, 2020): 1–10. http://dx.doi.org/10.22435/pgm.v43i1.3098.
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Guava leaves extract were known to be rich in polyphenols and had an antihyperglycemic activity. Carbohydrate source food modified with polyphenols had lower digestibility and glycemic index than native. For that reason, tapioca (Manihot utilissima) modified with guava leaves extract was expected for reducing the risk of diabetes mellitus. The antihyperglycemic activity of tapioca starch modified with red guava leaf extract and its native starch were evaluated in streptozotocin-induced diabetic Sprague Dawley rats aged 2 months (weight 175-250 g). Rats were fed with tapioca starch modified with 4 percent guava leaf extract and native tapioca for 35 days. The rats, the blood glucose level, and pancreatic Langerhans islets were assayed. The result showed that tapioca starch modified with 4 percent guava leaves extract had antihyperglycemic activity compared to its native starch. Tapioca starch modified with 4 percent guava leaves extract significantly increased beta-cell pancreas density and even though it did not significantly lower blood sugar levels in diabetic rats, but at the end of treatment, blood sugar levels were lower than the diabetic rat fed with native tapioca.ABSTRAK
Ekstrak daun jambu biji diketahui kaya akan polifenol dan memiliki aktivitas antihiperglikemik. Modifikasi pangan sumber karbohidrat dengan polifenol memiliki daya cerna dan indeks glikemik lebih rendah dibanding aslinya. Oleh karena itu pati tapioka (Manihot utilissima) termodifikasi ekstrak daun jambu biji merah diharapkan dapat mengurangi risiko diabetes mellitus. Aktivitas antihiperglikemik dari pati tapioka termodifikasi dengan ekstrak daun jambu biji merah dan pati aslinya dievaluasi menggunakan tikus Sprague Dawley berusia 2 bulan (175-250 g) yang diinduksi dengan streptozotocin. Tikus diabetes diberi pakan tapioka terdimodifikasi 4 persen ekstrak daun jambu dan tapioka asli sebagai pembanding selama 35 hari. Parameter yang dinilai adalah glukosa darah dan gambaran histopatologis pankreas tikus. Hasil menunjukkan bahwa tapioka termodifikasi 4 persen ekstrak daun jambu memiliki aktivitas antihiperglikemik dibandingkan pati aslinya. Tapioka termodifikasi ekstrak daun jambu biji merah secara signifikan meningkatkan kepadatan sel beta pankreas dan meskipun tidak signifikan menurunkan kadar gula darah pada tikus diabetes, namun pada akhir perlakuan, kadar gula darah lebih rendah dibandingkan kelompok tikus diabetes yang diberi pakan tapioka asli.
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Asrofi, Mochamad, Hairul Abral, Anwar Kasim, Adjar Pratoto, and Melbi Mahardika. "KARAKTERISTIK SERAPAN UAP AIR DAN FTIR DARI BIOKOMPOSIT PATI TAPIOKA DIPERKUAT SERAT AKAR BUAH NAGA (HYLOCEREUS POLYRHIZUS)." Spektra: Jurnal Fisika dan Aplikasinya 3, no. 1 (April 30, 2018): 1–6. http://dx.doi.org/10.21009/spektra.031.01.
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Abstrak
Biokomposit dari pati tapioka dan serat akar buah naga telah berhasil dibuat. Sebanyak 0, 2, 4, dan 6% serat (dari berat kering pati) digunakan sebagai penguat biokomposit. Fabrikasi biokomposit menggunakan metode solution casting. Pengujian serapan uap air digunakan untuk mengetahui persentase penyerapan uap air. Gugus fungsi dari biokomposit ditentukan dengan karakterisasi FTIR (Fourier Transform Infra-Red). Persentase penyerapan uap air menunjukkan bahwa, film pati tapioka mempunyai serapan uap 21,7%. Hasil ini lebih tinggi dibandingkan dengan film tapioka ditambah serat. Fenomena ini didukung dengan analisis FTIR pada gugus serapan air sekitar wavenumber 1647 cm-1. Pada daerah tersebut terlihat bahwa, film pati tapioka memiliki absorban yang tinggi dibandingkan film pati tapioka ditambah serat.
Kata-kata kunci: biokomposit, pati tapioka, serat akar buah naga, FTIR, serapan uap air.
Abstract
Tapioca starch biocomposites reinforced dragon fruit root fiber was successfully produced. As much 0, 2, 4 and 6% fiber fractions (from dry starch weight basis) were used as reinforcement in biocomposites. The fabrication of biocomposites was solution casting method. Moisture absorption testing was used to know the percentage of moisture absorption. The functional group of biocomposites was determined by FTIR (Fourier Transform Infra-Red) characterization. The moisture absorption percentage of tapioca starch film was 21,7%. This result was higher than fiber-reinforced biocomposites film. This phenomenon was supported by FTIR analysis on functional group (water absorption band) at wavenumber 1647 cm-1. In this wavenumber, tapioca starch film has higher absorbance than fiber-reinforced biocomposites film.
Keywords: biocomposites, tapioca starch, dragon fruit root fiber, FTIR and moisture absorption.
Dissertations / Theses on the topic "Tapioca"
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Itthisoponkul, Teerarat. "Encapsulation of volatile compounds in tapioca starch." Thesis, University of Nottingham, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.503930.
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Fonseca, Dilson Thomas. "Efeito da adição de amido cru sobre o apetite, a fome e a resposta glicêmica à ingestão de alimentos com diferentes graus sacietogênicos." reponame:Repositório Institucional da UnB, 2016. http://repositorio.unb.br/handle/10482/21798.
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Dissertação (mestrado)—Universidade de Brasília, Faculdade de Ceilândia, Programa de Pós-Graduação em Ciências e Tecnologias em Saúde, 2016.Submitted by Albânia Cézar de Melo (albania@bce.unb.br) on 2016-10-18T15:19:34Z No. of bitstreams: 1 2016_DilsonThomasFonseca.pdf: 1341780 bytes, checksum: 2da89b2e102327ff4cd75c30f6b1c454 (MD5)
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A ingestão de amido cru causa respostas e picos glicêmicos menores e euglicemia mais longa do que alimentos ricos em carboidratos simples ou complexos que tenham sofrido aquecimento durante seu preparo. A substituição dos carboidratos comumente presentes na alimentação por amido cru é uma estratégia dietética que traz importantes benefícios tanto a indivíduos saudáveis quanto a portadores de doenças metabólicas. O amido cru diminui a hiperglicemia e a consequente de novo lipogênese. Em diabéticos, ele diminui o risco de episódios de hipoglicemia. A simples substituição de alimentos por amido cru tem possíveis desvantagens como um menor aporte nutricional e uma potencial diminuição do grau de saciedade à fome e ao apetite, algo ainda não investigado. A adição de amido cru às refeições cotidianas com alto índice glicêmico poderia trazer benefícios caso também diminuísse os picos glicêmicos e/ou diminuísse o grau de fome e de apetite, porém, ainda não se sabe os efeitos de sua adição. Nesse sentido, este presente estudo teve como objetivo investigar os efeitos da adição de amido cru na forma de polvilho doce (1,0g/kg de carboidrato) a refeições ricas em carboidratos com diferentes graus sacietotênicos. Tal adição diminuiu parâmetros relacionados à fome após a ingestão de banana e maltodextrina, que têm baixo grau sacietogênico, enquanto que aumentou após a ingestão de batata doce, que tem alto grau sacietogênico. O grau de apetite não foi alterado pela adição de amido cru a nenhuma das refeições ou por estes ingeridos isoladamente, corroborando a teoria de que o apetite é um sintoma mais relacionado a mecanismos que envolvem a ativação de áreas encefálicas de recompensa relacionadas ao prazer (‗reward system‘), a sentimentos hedônicos (tipicamente ativadas pelo uso de drogas como heroína e cocaína), do que os da fome. A adição de amido cru também não alterou a resposta glicêmica à ingestão de banana, maltodextrina e batata doce cozida. Os dados produzidos no presente estudo levaram à conclusão de que a adição de amido cru (povilho doce) a refeições ricas em carboidratos, apesar de dobrar a quantidade total de carboidratos ingerida, gera mais saciedade sem alterar a resposta glicêmica à ingestão de alimentos com baixo grau sacietogênico. ________________________________________________________________________________________________ ABSTRACT
The ingestion of raw starch causes lower glycemic responses and peaks and longer euglycemic levels than sugars and carbohydrate-rich foods thermally processed. The substitution of carbohydrates commonly presente in the diet by raw starch is a dietetic strategy which brings importante benefits either for healthy individuals or patients with metabolic diseases. Raw starch decreases hyperglycemia and the consequent de novo lipogenesis. In diabetics, it decreases the risco hypoglycemia episodes. The simple substitution of food by uncooked starch may cause some disadvantages such as a diminished provision of nutrientes and a potential fall in the degree of satiety to hunger and to appetite, a parameter that has not yet been investigated. The addition of raw starch to customary meals with high glycemic index could give benefits if it also decreases blood glucose peaks and/or the degree of hunger and apetite. However, the effects of such addition are not known to date. Therefore, the present study aimed to investigate the effects of the addition of raw starch in the form of raw tapioca starch (1.0g/kg of carbohydrate) to carbohydrate-rich meals with diferente satietogenic degrees. Such addition decreased markers of hunger after the ingestion of banana and maltodextrin, which are low satietogenic, whereas increase hunger markers after the ingestion of sweet potato, which is highly satietogenic. Appetite degree was no affected by the different meals and this response was not altered by the addition of raw tapioca starch. These results corroborate the theory that appetite/gluttony is a sensation more associated to mechanisms involving the activation of encefalic reward areas related to pleasure and hedonic feelings (tipically activated by the use of drugs such as heroin and cocaine), rather than to those related to hunger. Accretion of raw tapioca starch did not alter the glycemic response to banana, maltodrextrin and cooked sweet potato. The data produced by the presente study led to the conclusion that the addition of raw tapioca starch to carbohydrate-rich meals, despite doubling the total amount of ingested carbohydrates, promote more satiety without altering the glycemic response to the ingestion of food with low satietogenic degree.
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Lin, Chia-Long. "Characterisation of the crystalline regions within starches from different origins." Thesis, Glasgow Caledonian University, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.601637.
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Alexandrino, Cristiane Duarte. "UtilizaÃÃo dos amidos de milho e de batata na elaboraÃÃo de tapioca." Universidade Federal do CearÃ, 2006. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=1527.
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Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgicoFormulaÃÃes de tapiocas elaboradas com amido de batata e de milho com e sem adiÃÃo de Estearoil-2-lactil-2-lactato de SÃdio (SSL), foram submetidas à anÃlise de perfil de textura, grau de gelatinizaÃÃo, teor de amido resistente e analisada sensorialmente tendo como padrÃo uma formulaÃÃo de uma tapioca de mandioca comercial. Foi verificado que a tapioca de mandioca apresentou o maior grau de gelatinizaÃÃo (61,63%) dentre as tapiocas formuladas com os outros amidos mencionados, bem como o maior teor de amido resistente (42,23%). Os perfis de textura (dureza, elasticidade, coesividade, mastigabilidade, forÃa mÃxima de corte e gomosidade) das tapiocas com e sem SSL num tempo de armazenamento de 48 horas nÃo apresentaram diferenÃas significativas(intervalo de confianÃa 95%) ao serem comparados. Para as tapiocas sem adiÃÃo de SSL, os parÃmetros do perfil de textura apresentaram as seguintes variaÃÃes de valores: dureza (20,0-140,0 N), elasticidade (0,75-0, 90), (Coesividade) (0,5-0,80) mastigabilidade (10-60N), ForÃa mÃxima de corte (50-300N) e gomosidade (15-35N) e para as tapiocas com adiÃÃo de SSL: dureza (10-140N), elasticidade, (0,75-0,95) Coesividade (0,40-0,90) mastigabilidade (5-55), ForÃa mÃxima de corte (50-250N) e gomosidade ((15-35N)). Os resultados da anÃlise sensorial indicaram os seguintes resultados para os atributos analisados: aroma, a tapioca de milho =7, 03, aparÃncia-tapioca de mandioca =6, 70, cor-tapioca de mandioca=6,90; sabor-tapioca de milho=6,63; textura-tapioca de mandioca=5,98 e impressÃo global-tapioca de milho=6,0. Dos resultados obtidos, podemos concluir que à possÃvel elaborar tapiocas com outros amidos com as mesmas caracterÃsticas da tapioca tradicional formulada a partir do amido de mandioca.
The tapiocas were maked wiht potato starch and corn starch with and without Sodium Stearoyl-2Lactylate (SSL). Were evaluated the texture profile, degree of gelatinization, resistant starch and sensory analyzed. The tapioca with cassava showed the biggest degree of gelatinization(61,63%) and resistant starch(42,23%). The texture profile (hardeness, springness, cohesiveness, chewiness, force and gumminess).with and without SSL, didnÂt show with storage of 48 hours significant deference. without SSL, hardeness (20,0-140,0 N), springness (0,75-0, 90), cohesiveness (0,5-0,80) chewiness (10-60N), force (50-300N) e gumminess, (15-35N) and the sample with SSL: hardeness (10-140N), springness (0,75-0,95) (cohesiveness (0,40-0,90 chewiness (5-55), force (50-250N) e gomosidade ((15-35N)). The results of sensory showed for attributes: flavor, the tapioca of corn =7, 03, aspect,-tapioca of cassava =6, 70, color-tapioca of cassava=6,90; savor,r-tapioca of corn=6,63; texture-tapioca of cassava=5,98 e print global-tapioca of corn=6,0. According to the outcomes obtained we can accomplish with the others starches with the same characteristics, of cassava
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Martins, Uiara Maria Oliveira. "Turismo cultural e gastronómico no Brasil: nas rotas da tapioca em Fortaleza." Doctoral thesis, Universidade de Aveiro, 2016. http://hdl.handle.net/10773/19166.
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Doutoramento em TurismoA tese analisa de que modo se podem criar rotas turístico-culturais e gastronómicas que contribuam para o desenvolvimento dos locais, permitindo preservar o seu património cultural, bem como proporcionar melhores condições de vida para as comunidades locais. Este é um estudo multidisciplinar, que tem por base uma aprofundada revisão de literatura sobre o património cultural e gastronómico, o turismo gastronómico e as rotas turísticas. Fundamentado nas principais contribuições teóricas destas áreas, a investigação apresenta um modelo teórico-prático do desenvolvimento do turismo gastronómico que contempla elementos determinantes para se refletir e planear esta atividade, bem como os produtos que nela podem ser desenvolvidos, como é o caso das rotas. Foi realizado um estudo empírico na Cidade de Fortaleza, situada na Região Nordeste do Brasil. Esta investigação aborda o caso da tapioca, um produto típico desta região e de herança indígena. A partir de uma análise dos produtores locais de tapioca e dos órgãos de governança envolvidos direta e indiretamente com o setor do turismo e da alimentação, revelaram-se conclusões importantes sobre o modo como podem interagir turismo e comunidade local, na valorização do património gastronómico e na sua potencialização como produto turístico, o qual pode oferecer diversos benefícios económicos e socioculturais. A investigação faz uso de uma abordagem quanti-quali, incluindo o uso de entrevistas aprofundadas, questionários e uma análise de conteúdo. A combinação entre estes métodos permitiram criar contributos práticos para o desenvolvimento de rotas turísticas com base em produtos tradicionais. Os resultados enfatizam que a relação benéfica entre o turismo e o património gastronómico é possível e que existem diretrizes essenciais que devem ser levadas em conta para realizar esta relação de forma harmónica, beneficiando sobretudo as comunidades detentoras do património.
The thesis analyses how to create tourist, cultural, and gastronomic routes that contribute to local development, allowing to preserve cultural heritage, as well as providing better living conditions for local communities. This is a multidisciplinary study, based on a thorough literature review of cultural and gastronomic heritage, gastronomic tourism, and tourist routes. Based on the main theoretical contributions of these areas, the research presents a theoretical and practical model of gastronomic tourism development which includes key elements for examining and planning this activity as well as the products it can develop, such as routes An empirical study was conducted in the city of Fortaleza, located in Northeastern Brazil. This research focuses on the case of tapioca, a typical product of this region and of indigenous heritage. The analysis of local tapioca producers and governance bodies directly and indirectly involved with tourism and food industries provided important conclusions about how tourism and local communities can interact in the preservation and enhancement of culinary heritage and its implementation as a tourist product, which can offer many economic and socio-cultural benefits. This research uses a quantitative and qualitative approach, including in-depth interviews, surveys, and content analysis. The combination of these methods has created practical contributions to the development of tourist routes based on traditional products. Results emphasize the possibility of a beneficial relationship between tourism and gastronomic heritage and the existence of essential guidelines that must be taken into account for this relationship to be harmonious and especially beneficial for heritage-possessing communities.
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ANDRADE, Soraya Souza de. "Põe tapioca, põe farinha d’água?: gastronomia do açaí e identidade socioespacial e cultural na Grande Belém." Universidade Federal do Pará, 2014. http://repositorio.ufpa.br/jspui/handle/2011/5933.
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CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
O presente trabalho teve como objetivo principal analisar as mudanças nas formas de venda e consumo do açaí na Região Metropolitana de Belém (RMB), e sua relação com a identidade de lugar de seus consumidores. O interesse pelo tema teve origem na observação da ocorrência da globalização do açaí, alimento base da dieta das populações amazônicas de origem ribeirinha que hoje é largamente consumido fora da Região Amazônica, em padrões muito diferentes daqueles nela estabelecidos. A escolha da RMB como lócus de pesquisa se justifica pelo fato de que nela se concentra alto consumo de açaí, nos padrões tradicionais e nos modernos, suscitando questionamentos sobre os efeitos dessa convivência na vida cotidiana dos que a habitam. Teoricamente, a pesquisa articula a definição de identidade de lugar de Abe-Lima (2012) com as elaborações de Henri Lefèbvre (1991) sobre a vida cotidiana no mundo moderno e com teoria dos circuitos econômicos de Milton Santos (2008). Metodologicamente, foi adotada uma estratégia multimétodos, envolvendo pesquisa documental, um painel de especialistas com 5 entidades de acompanhamento da produção de açaí, observações pautadas na etnografia urbana em 9 locais de venda e entrevistas semiabertas com 40 consumidores de açaí, maiores de 18 anos e residentes na RMB, recrutados por meio de cadeia tipo bola de neve. Além dos roteiros de entrevistas, foram utilizados como estratégias de coleta de dados diários de campo e fotografias. O conjunto dos dados foi submetido à técnica da análise de conteúdo temática, com eventual apoio do software QDA Miner Lite. Os resultados situaram a globalização do açaí em meados da década de 1990, momento de intensificação dos efeitos da metropolização em Belém, como o aumento populacional, a segregação espacial e a imposição de um ritmo de vida mais acelerado. As análises apontaram que tal processo significou a entrada do açaí no circuito superior da economia, com um processo produtivo mais organizado, utilizando mais tecnologia e envolvendo maiores volumes financeiros, atingindo escala industrial. No entanto, prevalece na RMB o processamento artesanal, em estruturas de pequeno porte, construídas em alvenaria, de organização simples e controle financeiro ausente. O consumo público aumentou, com grande número de locais especializados na oferta de açaí, em caráter de entretenimento, sendo incipiente a adesão a novos acompanhamentos, como granola e aveia. A preferência pelos acompanhamentos tradicionais, como farinha d’água ou de tapioca, açúcar e peixe, permanece, assim como pelo consumo privado, no âmbito da casa, que tem sido favorecido pela disponibilidade do serviço de entrega, recurso recente. A frequência geral de consumo diminuiu, em função do aumento de preço e de mudanças na rotina, como aumento da distância entre local de trabalho e residência. A pesquisa permitiu reafirmar a importância do açaí na vida cotidiana dos belenenses que o consomem, para os quais ele funciona como elemento de distintividade, continuidade, autoestima e autoeficácia, em estreita relação com aspectos próprios da metrópole. Por esse motivo, torna-se preocupante que o acesso a açaí de qualidade, nos padrões desejados pelos indivíduos, esteja tornando-SE privilégio inacessível aos consumidores de menor poder aquisitivo. Assim, espera-se que o conjunto de dados contribua para a compreensão da importância de políticas públicas voltadas ao açaí que considerem melhor as demandas daqueles que o consomem.
The present work had as main objective to analyze the changes in the forms of sale and consumption of açaí in the metropolitan region of Belém (RMB), and their relationship with the place identity of the consumers. The interest in the theme originated in the observation of the occurrence of açaí globalization, diet base food of amazonian riverine populations, source that today is widely consumed outside of the Amazon region, in very different patterns of those in it. The choice of RMB as research locus is justified by the fact that it focuses on high consumption of açaí, in traditional and modern patterns, raising questions about the effects of such coexistence in daily life of those who live there. Theoretically, the research articulates the definition of place identity of Abe-Lima (2012), with the elaborations of Henri Lefèbvre (1991) about the everyday life in the modern world, and with economic circuits theory of Milton Santos (2008). Methodologically, was adopted a multi-method strategy, involving documentary research, a panel of experts with 5 entity monitoring açaí production, observations based on urban ethnography in 9 places of sale and half-open interviews with 40 consumers of açaí, over 18 years old and residents in RMB, recruited through snowball type chain. In addition to the interviews scripts, were used as data collection strategies field diaries and photographs. The data set was submitted to the technique of thematic content analysis, with eventual suport of software QDA Miner Lite. The results situates the açaí globalization in the mid-1990, point of intensification of the effects of metropolitanization in Belém, as the population increase, the spatial segregation and the imposition of a faster pace of life. The analyses showed that this process meant the entrance of açaí in the upper circuit of the economy, with a process production more organized, using most technology and involving major financial volumes reaching industrial scale. However, prevails in RMB the artisanal processing, in small structures, built in masonry, of simple organization and with no financial control. Public consumption increased, with a large number of specialized places in supply of açaí with entertainment character, having incipient adherence to new accompaniments, like granola and oatmeal. The preference for traditional accompaniments, such as manioc flours, sugar and fish, remains, as well as for private consumption, in the framework of house, which has been favored by delivery service availability, recent feature. The general frequency of consumption decreased, as a result of the price increase and changes in routine, and so as increased distance between workplace and residence. The research allowed to reaffirm the importance of açaí in everyday life of belenenses that consume it, for which it works as an element of distinctiveness, continuity, self-esteem and self-efficacy, in close relationship with own aspects of the metropolis. For this reason, it becomes worrisome that access to quality açaí, on the standards desired by individuals, is becoming inaccessible privilege to consumers of lower purchasing power. So, it is expected that the data set contributes to the understanding of the importance of public policies geared to açaí as they deem best the demands of those who consume.
Esta investigación tuvo como objetivo analizar los cambios en las formas de venta y consumo de açaí en la Región Metropolitana de Belém (RMB), y su relación con la identidad de lugar de sus consumidores. El interés por el tema surgió por la observación de la ocurrencia de la globalización del açaí, comida que es base de la dieta de las poblaciones amazónicas de orígenes ribereñas hoy en día ampliamente consumida fuera de la región amazónica, en patrones muy diferentes de aquellos en ella establecidos. La elección de la RMB cómo el locus de la investigación se justifica por el facto de que en ella hay alto consumo de açaí, en los patrones tradicionales y modernos, evocando cuestionamientos sobre los efectos de esa convivencia en la vida cotidiana de las personas que la habitan. Teóricamente, la investigación articula la definición de la identidad de lugar Abe-Lima (2012) con las elaboraciones de Henri Lefèbvre (1991) sobre la vida cotidiana en el mundo moderno y la teoría de los circuitos económicos de Milton Santos (2008). Metodológicamente, fue utilizada una estrategia multi-método, implicando una investigación documental, un panel de expertos con 5 entidades que supervisan la producción de açaí, observaciones basadas en etnografía urbana en 9 puntos de venta y entrevistas semi-abiertas con 40 consumidores de açaí, con más de 18 años y que viven en la RMB, reclutados a través de la cadena de tipo bola de nieve. Además de los guiones de entrevistas se utilizaron como estrategias de recolección de datos diarios de campo y fotografías. El conjunto de datos fue sometido a la técnica de análisis de contenido temático, con el eventual soporte del software QDA Miner Lite. Los resultados indicaron que la globalización del açaí se pasó a mediados de la década de 1990, un momento de intensificación de los efectos de convertirse en metrópolis en Belén, como el crecimiento demográfico, la segregación espacial y la imposición de un ritmo más rápido de la vida. Los análisis mostraron que este proceso significó la entrada del açaí en el circuito superior de la economía, con un proceso de producción más organizado, el uso de más tecnología y mayores inversiones, llegando a la escala industrial. Sin embargo, prevalece en la RMB el procesamiento artesanal , en estructuras de pequeño porte, construidas de mampostería, de organización simple y sin control financiero. El consumo público aumentó, un gran número de sitios especializados que ofrecen açaí, con el carácter de entretenimiento, con la adhesión incipiente de nuevos acompañamientos tales como granola y avena. La preferencia por los acompañamientos tradicionales como la harina de agua o de tapioca, azúcar y pescado, permanece, así como el consumo privado dentro de la casa, que ha sido favorecido por la disponibilidad del servicio de entrega, recurso reciente. La frecuencia general del consumo disminuyó debido al aumento de los precios y cambios en la rutina, cómo el aumento de la distancia entre el lugar de trabajo y residencia. La investigación permitió reafirmar la importancia del açaí en la vida cotidiana de los belenenses que lo consumen, para los cuales actua como un elemento que favorece un carácter distintivo, y de continuidad, autoestima y autoeficacia, en estrecha relación con aspectos específicos de la metrópoli. Por esta razón, es preocupante que el acceso al açaí de calidad, en los patrones deseados por las personas, se esté convirtiendo en privilegio inaccesible para los consumidores con menor poder de compra. Por lo tanto, se espera que el conjunto de datos contribuya a la comprensión de la importancia de políticas públicas que hagan frente al açaí teniendo en cuenta las demandas de los que lo consumen.
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Agudelo, Motato María Alejandra. "La revalorización del uso de almidón de tapioca. Estrategia multienfoque en su aplicación en rellenos de fruta." Doctoral thesis, Universitat Politècnica de València, 2015. http://hdl.handle.net/10251/48460.
Full textAbstract:
La identificación de nuevos nichos de mercado para productos procesados que contenga
almidón de tapioca (yuca) se hace indispensable para favorecer el desarrollo de esta
agroindustria en Colombia y en otros países productores. Los consumidores perciben los
almidones nativos como “naturales” o “de menor riesgo” que otros ingredientes/ aditivos, como
los almidones modificados; esta percepción y la tendencia del mercado hacia los alimentos
naturales y de etiqueta limpia hace prometedor el uso de los almidones nativos. No obstante,
los almidones nativos tienen limitaciones en algunas aplicaciones en la industria alimentaria,
debido a su inestabilidad a altas temperaturas, a altas fuerzas de cizallamiento, a bajos pH y a
su tendencia a retrogradar a bajas temperaturas, causando un descenso en la calidad de los
productos finales.
El objetivo principal de esta Tesis es la evaluación del desempeño del almidón de tapioca
nativo en rellenos de fruta y propuesta de un sistema mixto con pectina que admita las
condiciones de pH, temperatura y proceso. Se han desarrollado sistemas basados en almidón
nativo de tapioca para esta aplicación con el fin de revalorizarlo en la industria de alimentos.
Primero se evaluó la adición de un hidrocoloide como modelo principal (sistema mixto) basado
en almidón nativo de tapioca con adición de pectina de bajo metoxilo; se comparó con un
control, elaborado con un almidón modificado que se utiliza normalmente en rellenos de fruta
industriales. Se estudiaron las propiedades de formación de pasta de los almidones y las
propiedades viscoelásticas, los parámetros de textura instrumental (extrusión) y sinéresis de los
diferentes sistemas modelo. En el diseño y formulación también se consideraron diversos
factores inherentes a las condiciones experimentales de proceso de los rellenos de fruta donde
se usa el sistema espesante; como la adición de fruta y la estabilidad frente a los tratamientos
térmicos como el horneado y a la congelación. Se evaluó el efecto de la cocción sobre la
textura en dos aplicaciones de panadería (sistemas abiertos y cerrados). La adición de pectina
aumentó significativamente la firmeza y la consistencia de los geles analizados y los rellenos
con y sin fruta preparados con el sistema propuesto, fueron más resistentes a los tratamientos
térmicos que los preparados con almidón de tapioca solo, mostrando propiedades reológicas y
texturales estables durante los diferentes procesos y similares a las del almidón de maíz
modificado, usado como control.
Teniendo en cuenta que en la actualidad, el mercado de los alimentos se encuentra cada vez
más segmentado y los consumidores buscan productos no solo de buena calidad sino que
sean más saludables, satisfagan necesidades y gustos personales, se evaluaron rellenos de
fruta reducidos en azúcar, se aplicaron técnicas instrumentales (reológicas y de textura) y
técnicas sensoriales (estudios de análisis sensorial descriptivo (QDA) clásico con panel
entrenado y estudios con consumidores no entrenados para evaluar su aceptabilidad); y
mediante escalas JAR se evaluó el gusto y la adecuación de algunos atributos sensoriales. Los
resultados instrumentales y sensoriales estuvieron altamente correlacionados entre sí y se
encontró segmentación en la percepción y gusto de los consumidores por los rellenos de fruta
en tres grupos. Un grupo al que no le gustan los edulcorantes intensos en absoluto, otro grupo,
que notablemente, prefiere las características de las muestras que contienen almidón de
tapioca y un tercero intermedio en sus tendencias. Estos resultados sugieren que las
formulaciones pueden ser adaptadas a cada escenario. Por último, sabiendo que una serie de
características texturales se evalúan durante el consumo y la masticación del producto, que a
su vez modulan la percepción del sabor, se aplicaron dos técnicas sensoriales relativamente
nuevas: Dominio temporal de las sensaciones (TDS) evaluando textura y sabor por separado y
análisis CATA (Check-all-that-apply) incluyendo la evaluación de un "relleno de fruta ideal".
Por último, los resultados se relacionaron con la aceptabilidad. Estas técnicas sensoriales
permiten que sea el consumidor quien dirija y sugiera qué aspectos de la formulación pueden
ser rediseñados.Agudelo Motato, MA. (2014). La revalorización del uso de almidón de tapioca. Estrategia multienfoque en su aplicación en rellenos de fruta [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/48460
TESIS
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Wan, Zilu. "THE ANTIBACTERIAL ACTIVITY OF SELECTED SMALL MOLECULE COMPOUNDS AND THEIR EFFECT ON THE MORPHOLOGY AND MECHANICAL PROPERTIES OF TAPIOCA STARCH FILMS." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1452034212.
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Chi, Yuan. "The Influence of Citric Acid, Glycerol and pH on Crosslinking and Their Effects on the Morphology, Mechanical and Thermal Properties of Tapioca Starch Films." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1563494987482215.
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Taparelli, Jesus Roberto. "Modificação quimica do amido de mandioca e estudo de sua aplicação em revestimento couche." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/266135.
Full textAbstract:
Orientador: Lucia Helena Innocentini MeiDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Quimica
Made available in DSpace on 2018-08-04T05:33:53Z (GMT). No. of bitstreams: 1 Taparelli_JesusRoberto_M.pdf: 3122835 bytes, checksum: 2a962c8596eae20801290e744716b2cf (MD5) Previous issue date: 2005
Resumo: Neste presente trabalho, foi estudada a grafitização de N-metilol acrilamida em amido de mandioca nativo, em meio aquoso, com proporções de 20, 30 e 40% em relação ao peso de amido, tendo como objetivo avaliar a aplicação técnica do produto resultante em formulações de tintas de revestimentos couché, aplicado sobre uma superficie de papel cartão. Estes novos polímeros, bem como o amido de mandioca e o amido de milho nativo, foram caracterizados por: (i) Análise Dinâmico-Mecânica (DMA), onde se conseguiu verificar moderadas modificações nas transições térmicas; (ii) Espectroscopia na região do Infravermelho(FT_IR); (iii) Microscopia Ótica (MO) e (iv) Microscopia Eletrônica de Varredura (MEV), onde percebeu-se mudanças morfológicas nos grânulos de amido modificado, que se apresentaram maiores que os do amido nativo. Para uma análise do comportamento destes polímeros em formulações de tintas de revestimentos couché, foi utilizado como referência padrão o látex de estireno-butadieno carboxilado, atualmente utilizado na indústria de papel, como ligante (ou resina) principal. Nas tintas de revestimentos couché desta tese, foram analisadas as aplicações feitas em papel cartão revestido, onde se utilizou para teste de imprimibilidade as seguintes análises: Pick teste seco; Pick teste úmido; alvura; teste de absorção superficial - K & N; brilho de impressão; rugosidade e absorção de óleo. Um bom revestimento deverá apresentar uma boa adesão à superficie do papel, evitando seu arrancamento do mesmo. Dos testes de arrancamento, todas as amostras dos revestimentos feitos com amido de mandioca, modificados com Nmetilol acrilamida, apresentaram excelentes resultados
Abstract: In this work, it was studied the graftization of native tapioca starch with of Nmethylol acrylamide (NMA) in aqueous media, at several proportions (20, 30 e 40%) relative to the starch weight, with the aim to evaluate the technical application of the product obtained in inks formulations used for finishing covering, applied over paper-card surfaces. The NMA and the native starch, as well as the starch derivatives, were characterized by: (i) Dynamic Mechanical Analysis (DMA), which showed mild modifications in the thermal transitions; (ii) lnfrared Spectroscopy (F_TIR); (iii) Oplical Microscopy (OM) and (iv) Electron Scanning Microscopy (SEM) which revealed morphological changes in the starch grains, being the modified starch grains bigger than those native. To analyze the behavior of these polymers in formulations of inks, used for finishing covering (known as couché paper card), it was utilized latex of styrene-butadiene - carboxylate as reference, current1yused as binder in the paper industry. For the paper card with the finishing covering it was utilized tests of printability as: dry pick test; wet pick test; whiteness; K and N test; shine of impression; roughness and oil absorption. In the printing process, the graphic ink used presents tacking that is responsible for a perpendicular force to the surface of the paper, which is able to peel its covering. The peeling tests done with the formulations modified with modified tapioca starch with Nmethylol acrylamide (NMA) presented very promising results
Mestrado
Ciencia e Tecnologia de Materiais
Mestre em Engenharia Química
Books on the topic "Tapioca"
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Samākhom Pǣng Man Sampalang Thai. Thai Tapioca Starch Association =: Samākhom Pǣng Man Sampalang Thai. Bangkok]: Samākhom Pǣng Man Sampalang Thai, 2009.
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Dantas, Rebekka Fernandes. Ginga com tapioca: De Dalila a Ivanize, das origens à atualidade. Natal, RN: Sebo Vermelho, 2015.
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Ninan, K. N. Cereal substitutes in a developing economy: A study of tapioca, Kerala State. New Delhi: Concept Pub. Co., 1986.
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Ateneo Puertorriqueño (San Juan, P.R.). Archivo Nacional de Teatro y Cine, Instituto Tapia, Instituto de Literatura Puertorriqueña, and Congreso Tapiano (2nd : 2009 : San Juan, P.R.), eds. Tapiana. San Juan, Puerto Rico: Ateneo Puertorriqueño, Archivo Nacional de Teatro y Cine, 2012.
Find full textBook chapters on the topic "Tapioca"
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Brown, Harry H. "Iris Melanoma: Tapioca." In Pocket Guide to Ocular Oncology and Pathology, 369–72. Berlin, Heidelberg: Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-642-29782-3_63.
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Moorthy, S. N., M. S. Sajeev, R. P. K. Ambrose, and R. J. Anish. "Cassava." In Tropical tuber starches: structural and functional characteristics, 18–60. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781786394811.0018.
Full textAbstract:
Abstract This book chapter outlines the extraction and purification (i.e. determination of starch in roots, water requirements, industrial-grade tapioca starch manufacture, semi-mechanized tapioca starch manufacture, modern methods of tapioca starch manufacture), physiochemical properties (i.e. biochemical content, amylose and amylopectin content), structural properties (i.e. granular morphology, XRD and starch crystallinity, structure of amylose and amylopectin), functional properties (i.e. swelling pattern and solubility, viscosity, rheological properties, retrogradation, thermal properties, DSC, and digestibility) of cassava.
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Aida, Takeshi. "Integrating Agricultural and Industrial Development." In Emerging-Economy State and International Policy Studies, 305–16. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-5542-6_22.
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AbstractThe Green Revolution has brought about a significant increase in agricultural productivity, expediting a shift in industrial structure. Although economic theories have been based on the dichotomy of agricultural and industrial sectors, the actual shift is more gradual. In this chapter, we discuss the role of upstream and downstream industries of agriculture in development strategy from the perspective of global value chains. We claim that agricultural processing and retail industries can integrate agricultural and industrial developments. In this regard, the model of cluster-based development is informative, and the role of human capital investment and associations is essential. We also provide an overview of the development of the tapioca industry in Thailand as an illustrative case study. This discussion ultimately aims to redefine agricultural development as a part of long-term economic development.
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O’Connor, Kaori. "Beyond ‘Exotic Groceries’: Tapioca/Cassava/Manioc, a Hidden Commodity of Empires and Globalisation." In Global Histories, Imperial Commodities, Local Interactions, 224–47. London: Palgrave Macmillan UK, 2013. http://dx.doi.org/10.1057/9781137283603_12.
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Kulchan, R., P. Suppakul, and W. Boonsupthip. "Texture of Glassy Tapioca-Flour-Based Baked Products as a Function of Moisture Content." In Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10, 591–98. Oxford, UK: Wiley-Blackwell, 2010. http://dx.doi.org/10.1002/9780470958193.ch54.
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Adam, Syed Nuzul Fadzli Syed, Firuz Zainuddin, Noor Zulaika Salleh Morgan, and Hazmi Helmi Saroni. "Comparison of Corn and Tapioca Starch Binders on the Characteristic of Rice Straw Charcoal Briquettes." In Green Energy and Technology, 59–69. Singapore: Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-1695-5_5.
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Wahab, Mohd Kahar Ab, Nadras Othman, and Hanafi Ismail. "CHAPTER 10. Thermoplastic Elastomers from High-Density Polyethylene/Natural Rubber/Thermoplastic Tapioca Starch: Effects of Different Dynamic Vulcanization." In Polymer Chemistry Series, 242–64. Cambridge: Royal Society of Chemistry, 2013. http://dx.doi.org/10.1039/9781849737647-00242.
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Rahman, Noor Leha Abdul, Aidah Jumahat, Napisah Sapiai, and Syed Tajul Muluk Syed Ahmad Putra. "The Impact Response of Coconut Fibreboards with Corn Starch (CS), Tapioca Starch (TS) and Rice Flour (RF) as Natural Binders." In Springer Proceedings in Materials, 53–61. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-6195-3_5.
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Ismail, N. A., M. Z. N. Shaylinda, S. N. A. Mohd-Salleh, and W. M. W. Afnizan. "Utilization of Polyaluminium Chloride (PAC) and Tapioca Peel Powder (TPP) in Coagulation of Leachate for Degradation of Suspended Solids, Color, and Chemical Oxygen Demand." In Proceedings of AICCE'19, 1285–96. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-32816-0_100.
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García, José E. "Tapia, Francisco." In The Palgrave Biographical Encyclopedia of Psychology in Latin America, 1–3. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-38726-6_338-1.
Full textConference papers on the topic "Tapioca"
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Ariff, A. L. Zul, A. Mohammad Amizi, A. Palsan Sannasi, and M. Nursalwani. "Young entrepreneurs’ participation in tapioca products." In ADVANCES IN MATERIAL SCIENCE AND MANUFACTURING ENGINEERING. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0118105.
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Petchana, N., N. Phoopiam, and L. Thiraphattaraphun. "Natural pH indicator from tapioca starch/curcumin film." In THE SECOND MATERIALS RESEARCH SOCIETY OF THAILAND INTERNATIONAL CONFERENCE. AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0023184.
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Hu, Yang, Wen Xia, Jihua Li, Fei Wang, Xiaoyi Wei, and Yanyun Lin. "Effect of micronization on Physicochemical Properties of Tapioca Starch." In Advances in Materials, Machinery, Electrical Engineering (AMMEE 2017). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/ammee-17.2017.68.
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Jamal, Intan Shafinaz Mohamad, Nurul Syuhada Sahari, Siti Halimah Hasmoni, Zaharah Ibrahim, Nik Ahmad Nizam Nik Malek, and Shafinaz Shahir. "Characterization of Bionanocellulose Producing Bacteria Isolated from Tapioca Wastewater." In 2021 International Congress of Advanced Technology and Engineering (ICOTEN). IEEE, 2021. http://dx.doi.org/10.1109/icoten52080.2021.9493558.
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T, Endaryanto, Zakaria W.A, Affandi M.I, and Indah, L.S.M. "Impact of tapioca factories on the competitiveness of cassava." In Seminar Nasional 1 Baristand Industri Padang. Jakarta: Redwhite Press, 2020. http://dx.doi.org/10.32698/gcs-sniibipd3434.
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Rudianto, Reza Pahlevi, Yogi Angga Swasono, Annisa Damayanti, Benni Ramadhoni, Heru Santoso, Fitri Ayu Radini, Abdulloh Rifai, and Angga Saputra. "Kinetic study on the pyrolysis of tapioca solid waste." In XVII MEXICAN SYMPOSIUM ON MEDICAL PHYSICS. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0172856.
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Sriyakul, Hataiwan, Diew Koolpiruck, Warinthorn Songkasiri, and Santi Nuratch. "Cyber-Physical System Based Production Monitoring for Tapioca Starch Production." In 2017 4th International Conference on Information Science and Control Engineering (ICISCE). IEEE, 2017. http://dx.doi.org/10.1109/icisce.2017.196.
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Siswanto, Jan Ady, and Kus Andini Purbaningrum. "Synthesis and characterization of edible plastic made from tapioca starch." In THE 2ND INTERNATIONAL CONFERENCE ON PHYSICAL INSTRUMENTATION AND ADVANCED MATERIALS 2019. AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0034482.
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Samattapapong, Nara. "Productivity improvement of tapioca packing process through simulation modeling analysis." In 2018 5th International Conference on Industrial Engineering and Applications (ICIEA). IEEE, 2018. http://dx.doi.org/10.1109/iea.2018.8387143.
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Nurulhuda, I., M. Z. Mazatulikhma, Z. Khusaimi, Salman Alrokayan, Haseeb Khan, and M. Rusop. "Potential carbon nanotubes synthesis from fermented tapioca as drug carrier." In NANOSCIENCE AND NANOTECHNOLOGY: NANO-SciTech. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5124652.
Full textReports on the topic "Tapioca"
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Cardenas Solano, Leidy Johanna. Vigilancia tecnológica: identificación de usos potenciales de la yuca (manihot esculenta). Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, 2023. http://dx.doi.org/10.21930/agrosavia.vigilanciatecnologica.2023.1.
Full textAbstract:
Los estudios de vigilancia científica se enfocan en la identificación de tendencias de base, emergentes y motor, que conforman el estado del arte de una temática específica para establecer el escenario actual de las actividades de investigación. La vigilancia se concibe como el proceso de obtención, análisis, interpretación y difusión de información de valor estratégico, que se transmite a los responsables de la toma de decisiones en el momento oportuno y que permite conocer las líneas de investigación, el trabajo otras latitudes, las empresas líderes de un producto entre otros. Mediante el uso de la vigilancia tecnológica se analizó estado de la investigación para usos potenciales de la Yuca (Manihot esculenta). Se realizó la revisión de la literatura científica y tecnológica de los diferentes usos que se han identificado para el aprovechamiento de la yuca con el objetivo de identificar potencialidades de este cultivo en el contexto colombiano. La yuca (Manihot esculenta Crantz) denominada batata o mandioca pertenece al género Manihot (Euphorbiaceae) y existen más de 100 especies en el género Manihot, es una de las tres clases de yampi del mundo, se cultiva extensamente en zonas tropicales y subtropicales. Esta raíz es una de las principales materias primas para la fabricación de almidón en la industria, la cual tiene una demanda que asciende aproximadamente a 50 millones de toneladas anuales, y se obtiene principalmente de la patata, el maíz, el trigo y justamente, la yuca. El 65% de la producción total de mandioca en el mundo se destina a la alimentación humana y es uno de los principales cultivos alimentarios para los agricultores de bajos ingresos de las regiones tropicales y subtropicales. Además, es la única especie apta para el cultivo económico, su tubérculo raíz y su lámina foliar son comestibles, y debido a que es un cultivo tropical y tiene altos requerimientos de iluminación, la yuca puede crecer normalmente después de ser cultivada al aire libre y recibir suficiente iluminación. Aunque, cuando las raíces de yuca tienen tiempo suficiente para crecer, el alto rendimiento puede dar un contenido de almidón del 27% al 36%, también conocido como punto máximo de almidón de tapioca.
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Taylor, Valerie. DOE Workshop at Tapia Conference. Office of Scientific and Technical Information (OSTI), February 2015. http://dx.doi.org/10.2172/1254494.
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Zhang, Yin. Computing a Celis-Dennis-Tapia Trust Region Step for Equality Constrained Optimization. Fort Belvoir, VA: Defense Technical Information Center, June 1989. http://dx.doi.org/10.21236/ada455257.
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El-Bakry, A. S., R. A. Tapia, and Y. Zhang. On the Convergence of the Tapia Indicators in the Absence of Strict Complementarity. Fort Belvoir, VA: Defense Technical Information Center, September 1993. http://dx.doi.org/10.21236/ada453885.
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El-Alem, Mahmoud. A Global Convergence Theory for the Celis-Dennis-Tapia Trust Region Algorithm for Constrained Optimization. Fort Belvoir, VA: Defense Technical Information Center, May 1989. http://dx.doi.org/10.21236/ada453382.
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Kupfer, Monica E. Perceptive Strokes: Women Artists of Panama. Inter-American Development Bank, March 2013. http://dx.doi.org/10.18235/0006215.
Full textAbstract:
The IDB Cultural Center is proud to host this exhibit honoring the Republic of Panama, host country of the IDB Annual Meeting, which will take place from March 14¿20, 2013. The exhibition highlights the history of modern and contemporary art by Panamanian women and will include paintings, photographs, sculptures, and video art from the 1920s to the present. The 22 artworks, selected by Panamanian curator Dr. Monica E. Kupfer, reveal the ways in which a varied group of female artists have experienced and represented significant geopolitical events in the nation¿s history. Their interpretations also show the position of women in Panamanian society, and their views of themselves through their own and others¿ eyes. Among the artists are: Susana Arias, Beatrix (Trixie) Briceño, Fabiola Buritica, Coqui Calderón, María Raquel Cochez, Donna Conlon, Isabel De Obaldía, Sandra Eleta, Ana Elena Garuz, Teresa Icaza, Iraida Icaza, Amelia Lyons de Alfaro, Lezlie Milson, Rachelle Mozman, Roser Muntañola de Oduber, Amalia Rossi de Jeanine, Olga Sánchez, Olga Sinclair, Victoria Suescum, Amalia Tapia, Alicia Viteri, and Emily Zhukov.
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Memorias Foro Internacional Neogranadino. ¿Gobernanza global o gobierno globalista? 2020. Universidad Militar Nueva Granada, April 2021. http://dx.doi.org/10.18359/docinst.5696.
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El 23 de julio del 2020, en el marco de la celebración del aniversario treinta y ocho de la Universidad Militar Nueva Granada y en medio de las vicisitudes propias que se despliegan al enfrentar una pandemia como la que ha aquejado al mundo durante más de un año, se desarrolló el Foro Internacional Neogranadino: ¿gobernanza global o gobierno globalista?, con la participación de panelistas de alto nivel tales como el TG (r) Frederick Rudesheim, director del Centro de Estudios Hemisféricos de Defensa William J. Perry; el Dr. Alexis Osvaldo López Tapia, investigador y director de radio y TV; el señor Rafael Nieto Loaiza, abogado, columnista y analista político; el Dr. Joseph Humire Cubides, director del Centro para una Socie- dad Libre Segura (SFS); el Dr. Jaime García Covarrubias, analista internacional; el Dr. Omar Bula Escobar, analista internacional; y la Dra. Celina B. Realuyo, profesora del Centro William J Perry. Además, contó con intervenciones magistrales por parte del Dr. Carlos Holmes Trujillo García (Q. E. P. D.), ministro de Defensa Nacional; el señor BG Adolfo Clavijo Ardila, exrector de la Universidad Militar Nueva Granada; y el señor BG Luis Fernando Puentes Torres, actual rector de este claustro universitario. Entre los temas más relevantes tratados durante el foro se encuentran la pandemia generada por el COVID-19, los desafíos de la gobernanza nacional frente a las amenazas externas, el debilitamiento integral de las Fuerzas Armadas, la política exterior de los Estados Unidos con respecto a elementos de seguridad nacional y cooperación internacional, y la revolución molecular disipada como una explicación a la generalización de la violencia urbana y el anarquismo que, derivados de fenómenos globalizadores, ponen en riesgo a los Estados.