Authors:Poonam Singhal, Ranjay Singh, Santosh Satya, S N Naik Pages: 1 - 4 Abstract: Bamboo shoots form an integral part of the local diet of the Northeastern states of India. Fermented shoots have been consumed by tribal communities since ancient times. However, with increasing globalization and fast-food consumption, the traditional knowledge and skills of processing bamboo shoots seem to be changing. This paper highlights the changes in processing ways over the years in the younger generation. Data were collected using an unstructured interview schedule and observation through home visits from Adi women of four villages namely Balek, Sibut, Runne, and Mirbuk in Pasighat Block of Arunachal Pradesh. It was observed that some newer practices of processing bamboo shoots had been adopted while ignoring the traditional practices which emphasized eliminating toxicity in bamboo shoots. PubDate: 2022-12-28 DOI: 10.46676/ij-fanres.v3i3.66 Issue No:Vol. 3, No. 3 (2022)
Authors:Danish Rafi Surenda, Asrul Bahar Pages: 5 - 11 Abstract: This study aims to: (1) determine the effect of the substitution of Tempeh and the addition of Carrots on the acceptability of Nugget Lempuk as a snack for PEM patients, (2) identify the nutritional content of the best formulation of soft fish nugget from the hedonic test results. This study is an experimental study using a RAL research design with 6 treatments. The treatments involved factor T as a substitute for tempeh with 3 proportions, namely 25%, 35%, and 45%. In addition, factor W was the addition of carrots with 2 proportions, namely 75% and 100%. The panelists in this study were expert panelists and untrained panelists. The data collection technique in this study employed the hedonic test. Organoleptic data were statistically analyzed using a non-parametric test, namely the Kruskal-Wallis test, and continued with the Mann-Whitney test with a confidence interval <0.05. The results of statistical analysis showed that the T1W2 nugget with 25% tempeh substitution and 100% carrot addition was the best treatment based on the results of De Garmo test with a productivity value of 0.946. The analysis of nutritional content was carried out at the Laboratory of the Surabaya Industrial Standardization and Research Institute. This analysis of protein content using the Kjeldahl test marked a value of 10.60%, and another analysis of calories employing the Bomb Calorimeter test marked a value of 395.80 Kcal/100g. UV-vis spectrophotometry test on Vitamin A marked a value of 135.65 mg/100g. Finally, the Gravimetry test on fibre identified a value of 4.16%. PubDate: 2022-12-28 DOI: 10.46676/ij-fanres.v3i3.100 Issue No:Vol. 3, No. 3 (2022)
Authors:Fithri Yati Eka Nur Jannah, Asrul Bahar Pages: 12 - 17 Abstract: This study aims to (1) determine the effect of adding moringa leaves and quail eggs to the preference level for wingko, which includes color, aroma, texture, and taste as snacks for anemia patients; (2) determine the nutritional value of the best product through wingko organoleptic test by examining the influence of adding moringa leaves and quail eggs. The research employed a pure experimental design using a 3x2 factorial design with 6 treatments. In this study, the K factor was used as the addition of moringa leaves with level 3, and the P factor was the addition of quail eggs with 2 levels. The results showed that: (1) wingko with the addition of 20% moringa leaves and 20% quail eggs was favored by the panelists based on the De Garmo test, with a productivity value of 0.88. By employing the Kruskal-Wallis test and Mann-Whitney test, this study has confirmed that the proportion of added moringa leaves and quail eggs affects the aroma, color, and taste of wingko; (2) the nutritional value of the best wingko contains 7.63% protein based on Kjeldah test, 43.97% carbohydrates based on Luff Schriool test, 12.45% fat based on direct extraction test, and 4.37 mg iron(Fe) as identified in atomic absorption spectrometer test; (3) the addition of 20% moringa leaf wingko and 20% quail eggs in 100 grams could meet the requirement of protein, carbohydrates, fat, and iron. PubDate: 2022-12-28 DOI: 10.46676/ij-fanres.v3i3.101 Issue No:Vol. 3, No. 3 (2022)
Authors:Judith Chukwuebinim Okolo, Jude Chukwuemeke Igborgbor, Unyimeabasi Effiong Anana, Gideon Ikechukwu Ogu Pages: 18 - 27 Abstract: Chicken meat, an excellent source of good quality proteins, is highly susceptible to microbial contaminations and heavy metals from feeds, processing, and retailing environments, thereby posing health risks to consumers. Therefore, the proximate composition, heavy metal concentrations, and microbial loads of commercial fresh and frozen chicken drumsticks, randomly sourced from poultry farms and groceries, respectively, within Umuahia metropolis, Abia State, Nigeria, were investigated to ascertain their qualities. A total of 40 (20 each of the fresh and frozen) chicken drumstick samples were processed and analyzed for proximate (moisture, fats, ash, proteins, fibers, and carbohydrates), heavy metal (cadmium, chromium, copper, manganese, nickel, zinc, and lead) contents, and microbial loads (total viable counts, Escherichia coli counts, Salmonella counts, Staphylococcus counts and fungal counts) and characterization using standard techniques. Results were analyzed statistically (p<0.01, 0.05). The fresh chicken drumstick samples had significantly higher (p<0.01, 0.05) levels of moisture (61.38 ± 0.34 %), proteins (22.30 ± 0.02 %), ash (5.27 ± 0.17 %) and microbial contents (0.24 × 102 CFU/g to 2.42 × 104 CFU/g), when compared with the frozen drumstick samples with significantly higher (p<0.01, 0.05) contents of fats (3.70 ± 0.13 %), carbohydrates (12.55 ± 0.27 %) and heavy metals (0.047 ± 0.017 mg/kg to 0.852 ± 0.456 mg/kg). This suggests that fresh chicken drumstick is more nutritionally beneficial, provided they are thoroughly treated with heat before consumption to prevent foodborne diseases from bacterial and fungal contaminations. Although the levels of heavy metals in both meat samples are below the toxic limits, consumers should be wary of bioaccumulation and bio-magnification of heavy metals when constantly exposed to them. Hence, constant surveillance of chicken meat is encouraged to monitor their exposure levels to these chemicals and biohazards. PubDate: 2022-12-28 DOI: 10.46676/ij-fanres.v3i3.113 Issue No:Vol. 3, No. 3 (2022)
Authors:Mariom Mitu, Md. Kawsar Alam Nadim, Md. Shamiul Haque, A.S.M Hasibuzzaman, Sakina Khanam, Md. Abul Kalam Azad Pages: 28 - 33 Abstract: Peanut is a crucial source of edible oil and nutrients. Five peanut genotypes' yield and quality parameters were assessed to select superior genotypes. The experiment was conducted in Bangladesh Institute of Nuclear Agriculture HQ's experimental field, Mymensingh-2202. Correlation study identified significant positive correlation of pods plant-1, kernel weight and shelling % with pod yield. Considering yield and oil content, the genotype B6/282/80 performed the best, with a yield of 2.25t/ha and 54.6% edible oil content. Oleic acid/Linoleic acid (O/L) ratio and iodine content were also higher in B6/282/80, followed by B6/282/63. RM-Kha-19 contains the maximum amount of protein (32.42%), while crude fibre and carbohydrate content were the highest in Binachinabadam-4. B6/282/64 possessed the maximum moisture (6.2%), while B6/282/80 had the highest amount of ash (2.35%). The principal component analysis identified that the first two principal components explained about 74.93% of the total variation. Biplot revealed that B, crude fibre, and ash content were higher in Binachinabadam-4. The genotype B6/282/63 was superior in K, S, Fe, moisture, and carbohydrate content. Genotype B6/282/80 was the best genotype for P content. Ca, Cu, N, Mg and Zn content was higher in the RM-KHA-19 genotype. Combining all the energy sources, the genotype B6/282/80 provides the maximum energy, i.e., 628.4 Kcal/100g. Considering the studied traits, the B6/282/80 has the potential to be set on a multilocational trial for the detection of stability as a new variety. PubDate: 2022-12-28 DOI: 10.46676/ij-fanres.v3i3.118 Issue No:Vol. 3, No. 3 (2022)
Authors:Andrew Setiawan Rusdianto, Maghfirah Usman, Triana Lindriati, Eka Ruriani, Nidya Shara Mahardika Pages: 34 - 38 Abstract: One of the solutions to the plastic pollution crisis is biodegradable plastic. The most efficient raw material for making biodegradable plastic is cassava starch, but it has a weakness in that natural fibers are generally added as reinforcement and natural filler. In this study, Robusta coffee skin fiber was used as a reinforcement for biodegradable plastic. To obtain the right variation of coffee skin composition, this study applied a completely randomized design (CRD) with two factors. The parameters observed in this study were thickness, water absorption, biodegradation, tensile strength, elongation, and modulus of elasticity. Data were analyzed using descriptive statistics and ANOVA test, coupled with the effectiveness index test was carried out. The results showed a thickness value of 0.703 – 1.007 mm. The value of water absorption is between 3.437 – 13.512 %. The resulting biodegradation value is between 32.914 – 68.971%. The tensile strength value is 19,056 – 46,507% and it is directly proportional to the modulus of elasticity, which is produced between 2.557 – 16.442 Mpa. The effectiveness index test demonstrated that the best treatments were obtained from the addition of 15% coffee skin with 20% glycerol, 10% glycerol with 20% coffee skin, and 5% glycerol with 20% coffee skin.
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