Results 51 to 60 of about 1,643 (173)

Tapioca flour as a heat insulator for learning media for students with hearing impairments

Journal of Engineering Research, 2021
The objective of this study was to determine the use of tapioca flour as a heat insulator for learning media for students with hearing impairments. Experiments were done method by testing tapioca flour placed on the wall that heat radiated by bulb lamp with various intensities (i.e. 8, 10, and 12 W). The results showed that tapioca flour is a good heat
Deden Saepul Hidayat, Cece Rakhmat, Ace Suryadi, Endang Rochyadi, Rina Maryanti, Asep Bayu Dani Nandiyanto   +5 more
openaire   +2 more sources

Nutritional and Performance Effects of Partial Replacement of Maize With Cassava Root (Manihot esculenta Crantz) Meal in Broiler Diets

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Partial replacement of maize with cassava root meal (CRM) improved growth performance, carcass traits, antioxidant activity, meat quality, and sensory acceptability in broiler chickens. Among all treatments, 10% CRM supplementation showed optimal feed efficiency, water‐holding capacity, and antioxidant status without adverse health effects, indicating ...
Shahabuddin Ahmed, Hemayet Hossain, Khadiza Akter Brishty, Aminul Islam, M. Shalim Uddin, Md. Mahfujur Rahman, Mrityunjoy Biswas   +6 more
wiley   +1 more source

STUDI PENGOLAHAN KRIPIK TEMPE GEMBUS DALAM MENDONGKRAK EKONOMI DESA KARANGANYAR DUSUN NGADIWINATAN II

Aplikasia, 2022
Ngadiwinatan II is a part of the Karanganyar tourist village in Borobudur District, Magelang Regency which has the potential for a cottage industry to make tofu.
Farkhana Amaliyah, Dian Amelia
doaj   +1 more source

Cassava Quality Classification for Tapioca Flour Ingredients by Using ID3 Algorithm [PDF]

Indonesian Journal of Electrical Engineering and Computer Science, 2018
Cassava is one of the main foods consumed by Indonesian people and main ingredients to make tapioca flour. In North Sumatera there is factory that produced tapioca flour to fulfill consumer demand.  To be able to meet the needs of consumers and seize market share, the product must have a good quality.
Yohanssen Pratama, Hadi Sutanto Saragi
openaire   +1 more source

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, Volume 6, Issue 7, Page 256-264, July 2026.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source

Effect of Addition of Seaweed Flour (Eucheuma Cottoni) And Soy Bean Flour (Glycine Max) On Tapioca Noodles

Serambi Journal of Agricultural Technology, 2019
Tapioca dried noodles are one of the results of food diversification. To increase the nutritional value of tapioca dried noodles, the addition of soybean flour and seaweed flour is done. This study was aimed at finding out the effect of seaweed flour and soybean flour additions on the physicochemical characteristics of dried noodles.
Tengku Mia Rahmiati, Zulfikar Zulfikar, Salfauqi Nurman   +2 more
openaire   +1 more source

Flavouring Group Evaluation 216 Revision 3 (FGE.216Rev3): Consideration of the genotoxic potential of α,β‐unsaturated 2‐phenyl‐2‐alkenals from subgroup 3.3 of FGE.19

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The EFSA Panel on Food Additives and Flavourings (FAF) evaluated the genotoxic potential of two flavouring substances, 2‐phenylcrotonaldehyde [FL‐no: 05.062] and 5‐methyl‐2‐phenylhex‐2‐enal [FL‐no: 05.099] from subgroup 3.3 of FGE.19, in the Flavouring Group Evaluation 216 revision 3 (FGE.216Rev3).
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Bastos, Polly Boon, Biagio Fallico, Rex FitzGerald, María José Frutos Fernández, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, Claudia Bolognesi, Eugenia Cordelli, Gisela Degen, Karl‐Heinz Engel, Maria Carfí, Alessandra Tosato, Carla Martino   +23 more
wiley   +1 more source

Production of edible straw based on banana flour and breadfruit flour binding with tapioca starch

IOP Conference Series: Earth and Environmental Science
Abstract The accumulation of plastic waste is the biggest problems in Indonesia environmental pollution. The aimed of this research is to find out the formula for edible straws using two types of flour-based materials, banana flour and breadfruit (Artocarpus altilis) flour with the addition of tapioca starch.
A K Putri, H P Widayat, M I Sulaiman, E M Yusup, E Indarti   +4 more
openaire   +1 more source

Optimizing Carbon Sources in Biofloc Technology for Sustainable Aquaculture: A Meta‐Analytical Review

Aquaculture, Fish and Fisheries, Volume 6, Issue 3, June 2026.
ABSTRACT Aquaculture intensification is increasingly constrained by high water demand, nutrient‐rich effluents and disease risk, increasing interest in biofloc technology (BFT) as a waste‐recycling, low‐exchange production model. However, BFT performance depends strongly on the carbon source used to adjust the carbon‐to‐nitrogen (C/N) ratio and ...
Mavindu Muthoka, Esther Magondu, Markose Zewdie, Douglas Okemwa, Domitila Kyule, Jonathan Munguti, Erick Ogello   +6 more
wiley   +1 more source

The Substitution Effects of Tapioca Starch and Beetroot Powder as Filler On The Physical and Sensory Characteristics Of Chicken Sausage

Jurnal Ilmu dan Teknologi Hasil Ternak, 2020
Red beetroot is rich in phenolic acids and betalain as natural food-coloring agents. Freeze-dried red beetroot that ground into powder can be used as a source of natural coloring to substitute the use of synthetic food color additives as well as filler ...
Winny Swastike, Edi Suryanto, Rusman Rusman, Chusnul Hanim, Jamhari Jamhari, Yuny Erwanto, Jumari Jumari   +6 more
doaj   +1 more source