Journal Of Agrobiotechnology (Journal of UniSZA - Universiti Sultan Zainal Abidin)
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Influence of Culture Media, Temperature and pH on Colletrotrichum gleosporioides, Isolated from Carica papaya in Besut, Terengganu, Malaysia
Get PDFColletotrichum gleosporioides is known as the causal agent of anthracnose disease in Malaysia. Economic losses are reported during postharvest where the disease incidence and severity was recorded as 90-98 % and 25-38 % respectively. Colletotrichum spp. were isolated from lesions of infected Carica papaya L. that showing the typical anthracnose disease symptoms in Besut, Terengganu, Malaysia. Three types of fungal cultures were obtained that are identified as Colletotrichum sp., Fusarium sp. and Rhizoctonia sp. One of the fungal obtained was confirmed as Colletotrichum gleosporioides based on conidial morphology and growth characteristics on PDA media. The pathogen under study varied in its ability to grow under different environmental conditions. However, isolate preferred temperature range of 20°C to 30°C for the growth on PDA media. C. gloeosporioides isolates grew well at pH values within range of pH6 to pH 7
Laboratory Assessment of Affordable Culture Media for the Propagation of Entomopathogenic Fungi, Used in Mycopesticide Production
Get PDFAttempts are made to identify novel materials for the mass production of entomopathogenic fungi, Metarhizium anisopliae (Mets.) which are extremely cheap and can be used as alternative media components. Wheat bran, rice bran, tamarind extract and milled rice have been tested as cheap growth media. Among the five different media tested, highest wet and dry biomass of 25.2±0.13g/100ml and 1.15±0.1 g/100ml was recorded for the milled rice medium whereas the least was observed for rice bran medium. Significant differences in conidiospore production were observed for the different cheap media. Tamarind solid media recorded the maximum spore count of 27.8 x104 spores/ml . The viability and spore count was higher in the solid media compared to the broth media. cheap media and low-tech mass production methods have to be developed so as to supply the fungal pesticides at an affordable cost
Composition and Physicochemical Properties of Fresh and Freeze-Concentrated Coconut (Cocos nucifera) Water
Get PDFThe aim of this study was to produce a double-strength freeze-concentrated coconut water. Coconut water obtained from green (GC) and mature coconuts (MC) with initial total soluble solids (TSS) of approximately 6 and 4 °Brix, respectively, were used for the production of a double strength coconut water (12 and 8 °Brix, respectively) using a simplified freeze-concentration process. The freeze-concentrated samples were significantly (P<0.05) higher in sugars, acidity, minerals, protein, crude fat, and total phenolic compounds as compared to the fresh coconut water. Sensory evaluation indicated no significant difference (P>0.05) in consumers’ acceptability score of the freeze-concentrated coconut water when compared with fresh coconut water. Upon reconstitution (to initial TSS), reconstituted freeze-concentrated samples retained the same acceptability as of fresh coconut water. This suggest that both the freeze-concentration and reconstitution processes had no significant (P>0.05) changes to consumers’ acceptability score. Hence, freeze-concentrated coconut water could be a better rehydration drink than fresh coconut water; providing more nutrients without affecting its acceptability
Physical and Functional Properties of Banana Pseudostem Flour and its Effect on the Quality (Texture and Microstructure) of Formulated Bread
Get PDFThe objectives of this study were to compare physical and functional properties of banana pseudostem flour (BPF) with commercial wheat flour (CWF). The texture and microstructure qualities of composite breads formulated with partial substitution (10%) of CWF by BPF, as well as the addition of hydrocolloids, i.e. xanthan gum or sodium carboxymethyl cellulose (Na CMC), were also investigated. The microstructure of the bread crumb was evaluated using scanning electron microscope. When compared to CWF, water and oil holding capacities for BPF was significantly (p < 0.05) higher, whereas bulk density, water activity, and lightness (CIE L*) value for BPF was significantly (p < 0.05) lower. Bread formulated with BPF without addition of hydrocolloids showed harder bread crumb than the bread containing BPF and hydrocolloids. However, the addition of Na CMC into the composite bread formulation showed to improve the crumb softness, whereby the crumb appeared to have more continuous protein network and larger gas cells. Therefore, composite bread with added Na CMC is suitable to be utilized in processing of good quality bread.Â
Improving the Texture of Sardine Surimi using Duck Feet Gelatin
Get PDFSardine surimi is classified as a low grade surimi due to its relatively poor texture quality. The objective of this study was to improve the texture quality of sardine surimi by adding duck feet gelatin. Duck feet gelatin were treated using four treatments (hydrochloric acid (SHCl), acetic acid (SAa), lactic acid (SLa), or citric acid (SCa)) before added to surimi which was prepared using sardine fish to study the effects of the additives on the quality properties (folding, gel strength, texture profile, expressible moisture (EM) content, and colour) of surimi gels. All sardine surimi samples containing gelatin showed improved texture quality compared to samples without gelatin. The folding test score increased from 1 to 4, the hardness value increased from 1103.69 g to 2579.86 g for SHCl, 5897.08g for SAa, 2713.48 g for SLa, and 6532.18 g for SCa. Gel strength improved from 1857.43 g.mm to 6655.57 g.mm, 6680.52 g.mm, 6928.21 g.mm, and 7290.00 g.mm for SHCl, SAa, SLa, and SCa, respectively. The addition of gelatin also increased the whiteness and decreased the EM of surimi gels. These findings show that duck feet gelatin has great potential for use as a protein additive for the improvement of the texture quality of sardine surimi
Discriminating Factors for Ficus deltoidea Jack Varieties by HPTLC coupled with Chemometrics
Get PDFFicus deltoidea Jack (FD) is a highly potential herb. However, there is serious confusion on selecting the right plant as FD occurs in several varieties. In this study, a high-performance thin layer chromatography (HPTLC) method was developed to determine the discriminating factors of FD varieties. Eight varieties of methanol extract, five varieties of water extract and marker compounds, vitexin and isovitexin were analysed. Chemometric analysis; principal component (PCA), hierarchical cluster (HCA) and discriminant (DA) on HPTLC Rf value were performed. For methanol extracts, total variance of PCA score was 66.78% and clustered apart from each other. Total variance of water extract was 82.25%, which grouped into three clusters. HCA analysis produced three clusters for both types of extracts. Discriminant analysis revealed that methanol and water extracts were 100% discriminated. This finding suggests that the discriminant factors between methanol extracts were unidentified compounds at Rf value of 0.51, 0.72 and isovitexin. Meanwhile, isovitexin and vitexin were identified as discriminant factors for water extract
An Exploration on Corn Industry Marketing Channels
Get PDFThis study was focus on the marketing margin analysis to deal with issues in relation to the marketing of corn produce in Terengganu. The price change in corn is the main problem in providing reasonable price to both farmers and consumers of products. The held up payment by the commission agents, rather high transportation cost to middleman and lack of education on definite marketing condition gave problems to the farmers in marketing their produce. The farmer suffered from high cost in corn production, while getting low economic return for their produce when the other members in the channel got higher profit. For this purpose this study had been conducted at all the districts of Terengganu and focusing the main location of corn production which is the Kuala Berang area. The data collected for this study were cost of production and net marketing margin of corn industry. The marketing margin analysis is used to interpret the data. The main factors that affects marketing margin in corn industry were marketing cost and the cost of production faced by the farmers. There were three channels that are involved in corn industry. The extent of price transmission among the different levels of the corn marketing chain in Terengganu had been studied during the survey, which had shown retailers as the main share contributor in the profit margin of corn. Keywords: Marketing margin, marketing channels, corn industry, farmers  ABSTRAK Kajian ini bertumpu untuk menganalisis margin pemasaran jagung berkaitan dengan isu-isu pemasaran hasilan jagung di Terengganu. Perubahan harga jagung ialah masalah utama dalam menentukan harga yang berpatutan kepada kedua-dua pekebun dan pengguna untuk mendapatkan produk. Pembayaran pengangkutan yang mahal serta kekurangan pengetahuan dalam unsur pemasaran merupakan masalah utama kepada petani untuk memasarkan hasilan jagung mereka. Petani mengalami kos tinggi dalam proses pengeluaran jagung serta pulangan ekonomi yang rendah, manakala ahli-ahli yang lain di saluran menperolehi keuntungan yang lebih tinggi berbanding dengan petani. Untuk tujuan ini, kajian telah dijalankan di semua kawasan di Terengganu dengan penumpuan kepada kawasan Kuala Berang yang dikenalpasti sebagai kawasan penanaman utama jagung. Data yang dikumpul untuk kajian ini ialah margin pemasaran serta kos pengeluaran dan margin pemasaran bersih. Analisis margin pemasaran telah digunakan untuk mentafsirkan data. Faktor utama yang menjejaskan margin pemasaran pada industri jagung ialah kos pemasaran dan kos pengeluaran yang dihadapi oleh pekebun. Telah dikenalpasti tiga saluran dalam industri jagung. Takat transmisi harga antara pelbagai tahap rantaian pemasaran jagung di Terengganu semasa tinjauan, telah menunjukkan peruncit sebagai penyumbang utama saham di dalam margin keuntungan jagung. Kata kunci: Margin pemasaran, saluran pemasaran, industri jagung, petan
Effect of Different Drying Conditions on Proximate Compositions of Red- and Yellow-Fleshed Watermelon Rind Powders
Get PDFThis study aimed to investigate the effect of different drying conditions (hot-air oven drying at 40 â°C and 60 â°C, and freeze drying) on nutritional quality of red- and yellow-fleshed watermelon rinds. The proximate compositions, carbohydrate content, and energy value of watermelon rind powders were determined. Freeze drying method preserved more nutrients followed by hot-air oven drying at 40 â°C and 60 â°C for red-fleshed watermelon rind powder. The freeze dried powder contains 18.86% moisture, 19.13% ash, 11.82% crude protein, 22.02% crude fiber, 2.21% crude fat, 47.77% carbohydrate, and 259.13 kcal of energy. Hot-air oven drying at 40 â°C was the most effective method to preserve the nutrient of yellow-fleshed watermelon rind powder with chemical compositions of 15.12% moisture, 20.57% ash, 13.37% crude protein, 14.34% crude fiber, 0.70% crude fat, 50.31% carbohydrate, and 260.72 kcal of energy. Results suggest that freeze drying and hot-air oven drying (40 â°C) methods had the highest potential to be applied in processing of red- and yellow-fleshed watermelon rind powders, respectively. Keywords: Freeze drying, hot-air oven drying, proximate composition, watermelon rind powder ABSTRAK Kajian ini bertujuan untuk mengkaji kesan daripada keadaan pengeringan yang berbeza (pengeringan oven udara panas pada suhu 40 â°C dan 60 â°C dan pengeringan sejuk beku) terhadap kualiti nutrien kulit buah tembikai berisi merah dan berisi kuning. Komposisi proksimat, kandungan karbohidrat, dan nilai tenaga kulit buah tembikai telah dikenalpasti. Pengeringan sejuk beku didapati mengekalkan lebih banyak nutrien diikuti dengan pengeringan oven udara panas pada suhu 40 â°C dan 60 â°C untuk kulit buah tembikai berisi merah. Tepung pengeringan sejuk beku mengandungi 18.86% kelembapan, 19.13% abu, 11.82% protein mentah, 22.02% serat mentah, 2.21% lemak mentah, 47.77% karbohidrat dan 259.13 kcal tenaga. Pengeringan oven udara panas pada suhu 40 â°C adalah kaedah yang paling berkesan bagi mengekalkan nutrien kulit buah tembikai berisi kuning dengan komposisi kimia 15.12% kelembapan, 20.57% abu, 13.37% protein mentah, 14.34% serat mentah, 0.70% lemak mentah, 50.31% karbohidrat dan 260.72 kcal tenaga. Hasil kajian menunjukkan kaedah pengeringan sejuk beku dan pengeringan oven udara panas (40 â°C) adalah memiliki potensi terbesar untuk digunakan dalam pemprosesan tepung kulit buah tembikai berisi merah dan berisi kuning, secara berurutan. Kata kunci: Pengeringan sejuk beku, pengeringan oven udara panas, komposisi proksimat, tepung kulit buah tembika
Comparative Composition of Napier Silage Prepared by Using Conventional and Probiotic Methods
Get PDFThis study was conducted to evaluate the efficiency of probiotics to improve its nutrient contents when Napier (Pennisetum purpureum) is ensiled this way, compared to using the conventional method. Napier grass was chopped and one portion was ensiled anaerobically by compacting it into the conventional blue plastic drum, while the other portion of a half tonne was prepared by spraying and mixing with three types of probiotics, the BIOBAC 1, 2 and 3, made up of bacteria, fungus and enzymes. The probiotics were diluted with water at the rate of 100 mL per tonne for each type, and placed into a haversack sprayer and sprayed and mixed into the material. They were then heaped into the shape of a mount in a concrete floored housing and left to ferment and mature for 21 days. Only during the first five days did the heap need to be moist, to allow for the fungus to somewhat germinate, by spraying with just plain water over the top of the mount if necessary. After that it was left as it was to mature and dry. The conventional silage was prepared by using the anaerobic fermentation method in the traditional plastic drum and was also left to mature over 21 days. After the 21-day period, ensiling samples from both types of silage were taken, dried and subjected to chemical evaluation in the laboratory using the methods recommended by the Association of Official Analytical Chemist (AOAC) for comparison. The proximate analysis of both silages was conducted at the Malaysian Veterinary Institute, Kluang, Johor. In the probiotic silage, percentage of nutrients dry matter content (DM), crude protein (CP), crude fat (CF), crude fiber (CF), ash, Calcium, Phosphorus, Nitrogen free extract (NFE), total digestible nutrients (TDN), metabolizable energy (ME) and pH were determined at 65.06%, 9.50%, 0.84%, 42.72%, 6.92%, 0.18%, 0.16%, 40.06%, 49.48%, 7.25 MJ/Kg dan 6.82%, respectively. Whilst for the conventional silage the nutrient contents were determined at 23.40%, 6.26%, 1.92%, 49.56%, 3.96%, 0.08%, 0.09%, 38.26%, 42.22%, 6.06 MJ/Kg dan 5.51%, respectively. The nutrient contents of OPF silage prepared by the probiotic method were all significantly higher than those of conventional OPF silage. This study shows that the probiotics method has highly significantly improved some of the nutrient contents of Napier silage, although the EE, CF, ash and pH showed non-significance, which indicated that the probiotics method could not improve the contents of all nutrients in silage. Thus, probiotics is a potential alternative silage making tool in Malaysia which would result in value-added properties in the resulting silage, especially for protein and energy, the most important nutrients needed in animal feeds. Keywords: Conventional silage, probiotics, fermentation, proximate analysis  ABSTRAK Kajian ini bertujuan untuk menilai kecekapan probiotik dalam memperbaiki kandungan nutrien silaj rumput Napier, berbanding dengan penggunaan kaedah konvensional. Rumput Napier (Pennisetum purpureum) telah dicincang secara mekanikal dan satu bahagian darinya diperam di dalam tong plastik biru konvensional untuk tujuan fermentasi secara anaerobik; manakala baki satu bahagian lagi seberat setengah tan disiram dengan bancuhan tiga jenis probiotik dinamakan BIOBAC 1, 2 dan 3, yang mengandungi bakteria, fungus dan enzim. Probiotik telah dibancuh dengan air biasa, pada dos 100 mL per tan bahan bagi setiap jenis, dan dimasukkan ke dalam tong penyembur haversack dan disembur serta digaul rata ke dalam bahan. Bahan kemudiannya dikumpul setempat dalam bentuk busut di dalam bangsal berlantai konkrit dan dibiarkan selama 21 hari sehingga menapai dan matang. Cuma dalam masa lima hari pertama sahaja timbunan perlu sentiasa dilembabkan, untuk membolehkan percambahan fungus, dengan cara menyiram dengan air biasa keatasnya bila perlu. Seterusnya timbunan dibiarkan untuk matang dan kering. Silaj konvensional adalah disediakan dengan menggunakan kaedah fermentasi anaerobik di dalam tong plastik biru konvensional dan kemudian juga dibiarkan matang dalam masa 21 hari. Selepas 21 hari, sampel jerukan daripada kedua-dua jenis silaj diambil, dikering dan dianalisis bahan kimia di makmal mengikut kaedah Association of Official Analytical Chemist (AOAC) untuk perbandingan. Analisis proksimat kedua-dua jenis silaj telah dijalankan di Institut Veterinar Malaysia, Kluang, Johor. Pada silaj probiotik; peratusan kandungan bahan kering, protein kasar, lemak kasar, serabut kasar, abu, kalsium, forforus, ekstrak bebas nitrogen, jumlah nutrien tercerna, tenaga termetabolisme dan pH ialah masing-masing 65.06%, 9.50%, 0.84%, 42.72%, 6.92%, 0.18%, 0.16%, 40.06%, 49.48%, 7.25 MJ/Kg dan 6.82%, secara berurutan. Manakala untuk silaj konvensional; kandungan nutrien ialah 23.40%, 6.26%, 1.92%, 49.56%, 3.96%, 0.08%, 0.09%, 38.26%, 42.22%, 6.06 MJ/Kg dan 5.51%, secara berurutan. Kandungan nutrien silaj probiotik didapati lebih tinggi secara bererti berbanding kandungan nutrien silaj konvensional. kajian ini menunjukkan, kaedah probiotik telah memperbaiki sebahagian sahaja kandungan nutrien silaj Napier terutamanya protein dan tenaga. Pembaikan kandungan EE, CF, abu dan pH adalah tidak bererti, yang menunjukkan bahawa kaedah probiotik tidak dapat memperbaiki kandungan semua nutrien silaj. Oleh itu, probiotik adalah alat alternatif untuk penghasilan silaj yang berpotensi di Malaysia, yang menghasilkan sifat tambah-nilai dalam silaj yang dihasilkan, terutama protein dan tenaga, iaitu nutrien yang terpenting yang diperlukan dalam makanan haiwan. Kata kunci: Silaj konvensional, probiotik, fermentasi, analisis proksima
The Exploration of the Edible-Nest Swiftlet at Redang Island
Get PDFAerodramus fuciphagus is one of the swiftlet species in Apodidae family. Generally, it is found in South East Asia including Brunei, Indonesia, Malaysia, Myanmar, Philippines, Singapore, Thailand and Vietnam. In Terengganu, the wild edible-nest swiftlet communities can be found in Redang Island. In 1995, Siti Hawa et al. estimated a total of 655 and 1,035 edible-nest swiftlets and 3,645 to 4,213 black-nest swiftlets by using the capture and recapture method at Gua Kawah, Redang Island. This study was done in May and June 2011 to explore edible-nest swiftlet at Pulau Redang. A total of 40 respondents from the residency and authority of Gua Kawah, and Redang Island were interviewed. Both of land classification and land surface temperature were classified using QuickBird satellite image to evaluate the current environmental conditions in Redang Island. The observation has indicated the first human-made swiftlet house in Redang Island, which is located in Pengkalan Hulu and Berjaya Hotel area. The house was built by a resident of Kampung Baru, Pulau Redang. After the evaluation of environmental condition, it is concluded that Redang Island is a requisite place for human-made swiftlet house development. This industry may become the source of income for the residents of Redang Island and help to conserve the wild edible-nest swiftlet population