196,117 research outputs found
M-Kitchen’s tapai pulut and cookies workshop
No full textM-kitchen has organized a workshop to make Tapai Pulut and baking Cookies on the 17th of March 2023. The
workshop has taken place at the CITA pantry, Kuliyyah of Information and Communication Technology (KICT),
International Islamic University Malaysia (IIUM). The workshop was attended by Dr. Dini Oktarina Dwi
Handayani, Dr. Maznah Ahmad, Dr. Ahsiah Ismail, Dr. Noor Azian, Dr. Izyani Zulkifli, Noor Azizah Mohamadali and
the students from Usrah in Action subject.It was a full day workshop where two types of dishes, which are
Tapai Pulut and cookies being taught to the participants. The Tapai Pulut Making was taught by Dr. Dini
Oktarina Dwi Handayani and the cookies baking class was taught by Dr. Maznah Ahmad. The participants
were looking forward to trying all the recipes taught by the instructor
Ragi tapai and Saccharomyces cerevisiae as potential coculture in viscous fermentation medium for ethanol production
No full textA comparison study on the ethanol production from 20% (w/v) of unhydrolyzed raw cassava starch using Saccharomyces cerevisiae and Candida tropicalis was performed and compared with the commercialized ragi tapai. The findings showed that S. cerevisiae, C. tropicalis and ragi tapai produced 23, 20 mg/l and 26 g/l of ethanol in 72 h, respectively. Subsequent coculturing of the two best performing strains namely ragi tapai and S. cerevisiae were performed to improve ethanol production and to reduce the accumulation of inhibitory concentration of reducing sugar with 10% (w/v) unhydrolyzed raw cassava starch. The coculture of ragi tapai with S. cerevisiae using the unhydrolyzed raw starch in a single step-fermentation produced an ethanol concentration of 35 g/l when the starch was inoculated with ragi tapai and cocultured with S. cerevisiae. The yield was 46% higher than the one inoculated with ragi tapai only (24 g/l). The glucose concentration was maintained at a low concentration in the coculture medium as compared to the medium with pure ragi tapai. The findings suggested that coculture of ragi tapai with S. cerevisiae is capable of enhancing the ethanol production and prevention of the inhibitory effect of reducing sugars on amylolytic activity
GLUCOSE PRODUCTION FROM CASSAVA STARCH BY MONOCULTURE AND COCULTURE OF RAGI TAPAI AND SACCHAROMYCES CEREVISIAE
No full textABSTRACT Bioethanol is in the upsurge trend as the potential alternative fuel for gasoline. Bioethanol is produced from fermentation of reducing sugar. Production of sugar as feedstocks for bioethanol is the core of this research. The first objectives of this research is to evaluate the overall trend in terms of glucose production via simultaneous saccharification and fermentation of cassava starch in room temperature by using indigenous culture called "ragi tapai", S. cerevisae and a coculture of "ragi tapai" and S.cerevisiae. Secondly, the effects of various parameters such as temperature, culture time and starch to inoculum ratio are investigated on hydrolysis of starch by using "ragi tapai" only. Agitation speed, inoculum size and nitrogen source are fixed during the experiment. The experiment is conducted for 72hours and glucose yield is measured at different time interval. The range of the factors investigated is room temperature and 35°C (temperature), 1 hour and 3 hours (culture time), 5w/v%, 10w/v% and 15w/v% (starch concentration). The yield of glucose is analyzed by using DNS colorimetric method. Based on the findings obtained from the research, "ragi tapai" showed the highest potential in hydrolyzing polysaccharides of starch molecule into monosaccharide glucose in room temperature. S.cerevisiae showed the lowest hydrolyzing ability while coculture of both "ragi tapai" and S.cerevisiae showed fluctuation in glucose production. "Ragi tapai" has showed the best performance in these conditions; of room temperature, 1 hour cultured and 1:1 starch to inoculums ratio. The highest glucose generated during the study is 15.8g/L and this yield is 31.6% with respect to dry weight basis of cassava starch powder used and 11.3% with respect to wet weight basis. Glukosa tertinggi yang dihasilkan semasa penyelidikan adalah 15.8g / L dan hasil ini adalah 31.6% dengan asas berat kering serbuk kanji ubi kayu digunakan dan 11.3% dengan asas berat basah kanji
ISOLATION OF ANTIBIOTIC PRODUCING MICROORGANISMS FROM CASSAVA ROOT TAPAI BY TRADITIONAL FERMENTED
No full textAntibiotic resistance among pathogenic microorganisms has become a growing global health concern, necessitating the search for new natural sources of antimicrobial compounds. Cassava tapai, a traditional Indonesian fermented food, contains molds, yeasts, and bacteria with potential antibiotic-producing abilities. This study aimed to isolate and characterize antibiotic-producing microorganisms from cassava tapai fermented with local Sulawesi ‘Ragi’. Isolation, colony morphology characterization, and antibiotic activity tests were conducted using the Kirby–Bauer method against Escherichia coli ATCC 35218 and Staphylococcus aureus ATCC 25923. Inhibition zones were measured with a digital caliper, and data were analyzed using one-way ANOVA followed by Tukey’s HSD test or Kruskal–Wallis followed by the Mann–Whitney U test (p < 0.05). Three isolates Bb1, Bb2, and Wk3 exhibited significant antibiotic activity, with Bb1 showing stronger inhibition against E. Coli ATCC 35218. These results highlight confirms the potential of cassava tapai as a promising source of antibiotic-producing microorganisms for future antimicrobial discovery
Effectiveness of microbial inoculants from tempeh and tapai in home scale composting
No full textThis study evaluated the effectiveness and necessity of microbial inoculants on home scale composting (food waste: rice bran: dried leaves 2:1:1) with the attempt to divert food waste from the landfill. In this study, the feedstock was inoculated with three formulations of microbial inoculants (MI) and one control, namely 100% Tempeh solution, 100% Tapai solution, Effective MicroorganismTM (EM™) and water as control. Various physico-chemical properties and enzymatic activities were evaluated during the composting process. The quality of the end composts was evaluated by the physico-chemical properties, bioassays responds, characteristics of humic acid, nutrients content and pathogens content. It was found that the temperature of all three feedstock treated with MI can be heat up to higher level (>50oC) and did not produced foul odour compared to the control. However, for most of the monitored parameters of all treatments (with MI and control) during the composting process showed similar changes without significant differences. For the end composts (week 8), no significance difference was identified for the characteristics including pH (~7), EC (~3 dS/m), C: N (100%) but all indicating well matured. Nevertheless, composts with MI showed higher content of nitrogen than the control. In comparison with composts treated with EM™, MI from Tempeh produced compost with higher nitrogen and humic content; MI from Tapai showed compost with better ability to raise the temperature to a higher degree. This study concludes that MI produced from Tempeh and Tapai showed comparable performance as the commercial brand, the Effective Microorganism™ as microbial inoculants
Dr. Duane M. Jackson, Morehouse College, July 2011
No full textThis video is a conversation with Dr. Duane M. Jackson. Dr. Jackson talks about his paper, "Recall and the Serial Position Effect: The Role of Primacy and Recency on Accounting Students' Performance." Jackie Daniel, AUC Woodruff Library, is the interviewer
"Reflections on the subject of Emigration from Europe with a view to Settlement in the United States" By M. Carey.
No full text"Reflections on the subject of Emigration from Europe with a view to Settlement in the United States: containing bried sketches of the moral and political character of those states.
By M. Carey, member of the American philosophical, and of the American Antiquarian Society, and author of The Olive Branch, Cindiciae Hibernicae, essays on banking, on political economy, and on internal improvement.
To which are now added the English editor's comments on the subject; together with Important Advice to Emigrants, and Cautions Against Impositions Practiced in the Outports
Dispelling the Myths Behind First-author Citation Counts
No full textWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
Dr. Glendon Swarthout
No full textHosted by Roger M. Busfield, MSU Assistant Professor of Speech and Theater, Meet the Author is designed to introduce a general audience to a contemporary author and their work through in-depth interviews. This episode features a conversation between Dr. Glendon Swarthout, prolific author and English professor at MSU, and assistant professors Sam S. Baskett and Theodore B. Strandness
Prediction of significant factors in the production of ethanol by ragi tapai co-culture using Taguchi methodology
No full textEthanol production by co-culture of ragi tapai and Saccharomyces cerevisiae from unhydrolyzed cassava starch without addition of enzymes was conducted in a 2 L batch fermentor. Taguchi's method with orthogonal array of L8 was applied in design of experiment (DOE) and the results were analyzed using MINITAB v14 software. Seven factors: Nitrogen-phosphorus-potassium (NPK), urea, fermentation temperature, ragi tapai concentration, S. cerevisiae concentration, agitation and co-culturing time were varied at two levels for each factor. The significant factors for the production of ethanol were determined by setting S/N ratio to ``larger-is-better'' for high yield ethanol and ``smaller-is-better'' for low yield of ethanol byproducts. The optimum values obtained for each factor were similar to each other. Both have optimum factors of: Urea at 0.8 w/w%, dry ragi tapai and S. cerevisiae concentrations each at 10 w/w%, co-culturing time at 3 h gap, NPK at 0.09 w/w% and agitation speed at 100 rpm. The fermentation temperature for high ethanol yield was 35 degrees C, whereas for the byproducts was 30 degrees C. From the validation experiment conducted at 30 degrees C in 10 L fermentor, the ethanol concentration obtained was 68.00 g/L, while all byproducts concentrations were below 9.00 g/L at the end of the fermentation
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