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Letteratura scientifica selezionata sul tema "Metroxylon"

Autore: Grafiati

Pubblicato: 4 giugno 2021

Ultima modifica: 20 febbraio 2023

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Articoli di riviste sul tema "Metroxylon"

1

-, Yanarita, Afentina -, Sosilawaty -, C. Birawa - e Sri Monika. "ANALISIS SOSIAL DAN EKONOMI AGROFORESTRI BERBASIS TANAMAN SAGU (Metroxylon sagu): ALTERNATIF REHABILITASI HUTAN DAN LAHAN GAMBUT". Jurnal Hutan Tropis 8, n. 3 (15 dicembre 2020): 306. http://dx.doi.org/10.20527/jht.v8i3.9631.

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Metroxylon sagu-based agroforestry can be an alternative pattern of rehabilitation of forests and peatlands. The study aimed to determine the social and economic aspects of Metroxylon sagu-based agro forestry activities in Pilang Village, Pulang Pisau Regency, Central Kalimantan. Pilang Village a village located in a peat area. The research methodis a survey method with interviews and questionnaires. Respondents as there search sample were farmers who were selected purposively along with as many as 40 people with the criteria of having an area of land > 0.25 ha and there were Metroxylon sagu plants. Data analysis uses descriptive qualitative and quantitative analysis for financial feasibility analysis (NPV and BCR). The results showed that socially Metroxylon sagu plant selection was determinedby: (1) hereditary (37.5%); (2) easy planting and maintenance (27.5%); (3) sourcesofincome (22%); and (4) others (12.5%). Metroxylon sagu-based agroforestry patterns can be distinguished by other types of vegetation, namely: (1) Metroxylon sagu, rubber and filler plants (32,5%); (2) Metroxylon sagu, rubber and wood (5%); (3) Metroxylon sagu, rubber, fruits and fill plants (20%); (4) Metroxylon sagu, fruit and plant fillings (42,5%). The contribution of Metroxylon sagu to Metroxylon sagu-based agroforestry revenuesis 7,63%. Based on commodity Metroxylon sagu, NPV value (5%) Rp102,464,359.8; (10%) Rp49,180,666.67; (15%) Rp47,0423,376.8 and BCR value (5%), (10%), (15%) is 23.47. Based on social and economic analysis, Metroxylonsagu-based agroforestry is recommended as an alternative to forest and peatland rehabilitation.

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2

Yusuf, D. N., Muhidin, G. A. K. Sutariati, T. C. Rakian, Arman, S. Leomo, D. Erawan e S. Alam. "Characteristics of sago growth and production in two sago-producing centers in the Kendari Peninsula, Southeast Sulawesi". IOP Conference Series: Earth and Environmental Science 977, n. 1 (1 giugno 2022): 012009. http://dx.doi.org/10.1088/1755-1315/977/1/012009.

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Abstract Sago is an alternative food source crop, especially in Southeast Sulawesi. From year to year, the area of sago crops tends to decrease due to conversion and limited cultivation levels. Therefore, to preserve sago, it is necessary to identify and characterize sago growing in Kendari Peninsula. This study aims to identify and describe morphologically the types of sago found in sago-producing centers in the Kendari peninsula, Southeast Sulawesi. Observations were made on the different types of sago growing at two locations of sago planting centers. Parameter measurements were carried out on stem height, bark thickness, leaf width, leaf length, stem diameter, harvest age, and production per stem. The results showed that there were four types of sago found, namely roe (Metroxylon sagu R.), runggamanu (Metroxylon rumphii M.), and barowila (Metroxylon longispinum M.) and sago rui (Metroxylon microcantum). There are differences in sago vegetative and generative growth due to differences in growing environmental conditions and local climate. In general, the dominant types of sago in both locations were sago roe (Metroxylon sagus R.) and sago runggamanu (Metroxylon rumphii M.).

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3

Konta, Sirinapa, Kevin D. Hyde, Prapassorn D. Eungwanichayapant, Samantha C. Karunarathna, Milan C. Samarakoon, Jianchu Xu, Lucas A. P. Dauner, Sasith Tharanga Aluthwattha, Saisamorn Lumyong e Saowaluck Tibpromma. "Multigene Phylogeny Reveals Haploanthostomella elaeidis gen. et sp. nov. and Familial Replacement of Endocalyx (Xylariales, Sordariomycetes, Ascomycota)". Life 11, n. 6 (26 maggio 2021): 486. http://dx.doi.org/10.3390/life11060486.

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During our investigation of palm fungi in Thailand, two interesting taxa from Elaeis guineensis and Metroxylon sagu (Arecaceae) were collected. Based on phylogenetic analyses of a combined dataset of ITS, LSU, rpb2, and tub2 nucleotide sequences as well as unique morphological characteristics, we introduce the new genus Haploanthostomella within Xylariales, and a new species Endocalyx metroxyli. Additionally, in our study, the genus Endocalyx is transferred to the family Cainiaceae based on its brown conidia and molecular phylogenetic evidence.

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4

Baszary, Chomsa Ditasari Umi Baszary, Pieter Kakisina e Linda Linda. "PENINGKATAN MOTILITAS DAN VIABILITAS SPERMATOZOA MENCIT (Mus muscullus) DIABETES MELLITUS TIPE-II SETELAH DI BERI DIET TEPUNG SAGU (Metroxylon sagu Rottb.)". Biofaal Journal 2, n. 1 (1 giugno 2021): 42–46. http://dx.doi.org/10.30598/biofaal.v2i1pp42-46.

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Penelitian ini bertujuan untuk meningkatkan motilitas dan viabilitas spermatozoa mencit (Mus muscullus) diabetes mellitus tipe-II setelah di beri diet tepung sagu (Metroxylon sagu Rottb.). Manfaat penelitian ini yaitu untuk Memberikan informasi ilmiah bagi pengembangan ilmu pengetahuan tentang peningkatan motilitas dan viabilitas spermatozoa mencit (Mus muscullus) diabetes mellitus tipe-II setelah di beri diet tepung sagu (Metroxylon sagu Rottb.) dan Informasi kepada masyarakat tentang diet tepung sagu dalam penurunan diabetes melitus tipe-II. Metode penelitian ini merupakan penelitian eksperimen laboratorik dan Uji persamaan regresi dilakukan antar variabel bebas dan variabel terikat hasil pengamatan dianalisis dengan Analysis of Variance (ANOVA). Hasil penelitian menunjukkan tepung sagu (Metroxylon sagu Rottb.) dapat meningkatkan presentase motilitas dan viabilitas spermatozoa mencit (Mus muscullus) diabetes mellitus tipe-II seiring dengan peningkatan dosis pakan tepung sagu (Metroxylon sagu Rottb.).

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5

Huwae, Barney, e Pamella Papilaya. "ANALISIS KADAR KARBOHIDRAT TEPUNG BEBERAPA JENIS SAGU YANG DIKONSUMSI MASYARAKAT MALUKU". BIOPENDIX: Jurnal Biologi, Pendidikan dan Terapan 1, n. 1 (20 ottobre 2014): 61–66. http://dx.doi.org/10.30598/biopendixvol1issue1page61-66.

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Background: Sago is one type of traditional food ingredient Maluku area that has a high carbohydrate content. In Maluku, there are various sago species in their respective habitats and are consumed by the local people. Several types of sago growing in the Maluku region and have a high economic value is Sagu Tuni, Ihur, Molat, Makanaru and Duri Rotan. Method: Measurement of carbohydrate content of some sago type using spectrophotometer to calculate absorbance value and using linear regression formula to calculate carbohydrate content value. Result: Content of carbohydrate flour Sagu Tuni (Metroxylon rumphii) amounted to 89,13%, Sagu Ihur flour (Metroxylon sylvester) equal to 77,4% and Sagu Molat flour (Metroxylon sagus Rottbol) equal to 88,6%. Conclusion: Further research on sago tubing and any potential contained therein is needed, especially sago flour in order to be a perfect product.

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6

Mardin, Herinda, Syamsul, Ilyas H. Husain e Muh Nur Akbar. "ISOLASI DAN IDENTIFIKASI JAMUR MIKROSKOPIS PADA AMPAS SAGU (Metroxylon sagu Rottb.) SEBAGAI SUMBER BELAJAR BIOLOGI SMA". Jurnal Biogenerasi 7, n. 1 (28 febbraio 2022): 119–26. http://dx.doi.org/10.30605/biogenerasi.v7i1.1690.

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This study aims to isolate and identify the microscopic fungi found in sago pulp (Metroxylon sagu Rottb). The results of this study were used as a learning resource for high school biology class X on fungi. This research is a descriptive study that aims to obtain isolates of microscopic fungi isolated from sago pulp (Metroxylon sagu Rottb). After the microscopic fungi isolates were found, the identification process was carried out. The results of the identification of microscopic fungi were used as a source of high school biology learning in the form of LKPD and then tested the validity of the LKPD. The results showed that the type of microscopic fungi found in sago pulp (Metroxylon sagu Rottb) was from the Ascomycetes class, especially the Eurotiales order with the species name Aspergillus sp. and the learning resource is declared valid with a CVI value of 1.00 so it is suitable to be used as a source of learning biology on fungi in class X high school.

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7

Nusawakan, Meilisa, Pieter Kunu e Marcus Luhukay. "KONDISI LAHAN TUMBUHAN SAGU DI DESA RUMAHKAY KECAMATAN AMALATU KABUPATEN SERAM BAGIAN BARAT PROVINSI MALUKU". JURNAL BUDIDAYA PERTANIAN 13, n. 2 (1 dicembre 2017): 84–93. http://dx.doi.org/10.30598/jbdp.2017.13.2.84.

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This study aims to map the condition of land where sago plant grows, to determine the suitability level of sago plant land and to describe the potential of sago and sago consumption patterns by the community. The method used in this research is survey method with distance observation free survey and pit profile observation type. The condition of the land where sago plants grow is quite good. The types of sago found are sagu tuni (Metroxylon rumphii Mart.), Sagu Ihur (Metroxylon sylvestre Mart.) And sagu molat (Metroxylon sagu Rottb.). The size of sago palm in Rumahkay Village is 55.5 Ha, the average number of cutting trees (MT) 24 trees / Ha / yr with average production of wet starch per tree sebesr 700 kg. Total dry starch production at the study site was 449.55 tons. The pattern of community consumption of sago 10 percent, the combination of sago, tuber and banana by 20 percent, the combination of sago, tubers, bananas and rice by 55 percent and rice 10 percent. Types of confectionery and food based sago starch consumed is papeda, sago plate, sinoli and karu-karu. Frequency and time to eat sago as main food and food complement of 65% is as much as 2 times in a day that is time of morning and afternoon. Then 3 times as much as 25% and once as much as 10%. In general, people who consume sago once a day is at breakfast or afternoon in the form of snacks (sago plate, sinoli, karu-karu). Keywords: condition, land, sago ABSTRAK Penelitian ini bertujuan untuk memetakan kondisi lahan tempat tumbuh tumbuhan sagu, menetapkan tingkat kesesuaian lahan tumbuhan sagu serta mendeskripsikan potensi sagu dan pola konsumsi sagu oleh masyarakat. Metode yang digunakan dalam penelitian ini adalah metode survei dengan jarak observasi survei bebas dan tipe observasi profil pit. Kondisi lahan tempat tumbuh tumbuhan sagu tergolong baik. Jenis sagu yang ditemukan adalah sagu Tuni (Metroxylon rumphii Mart.), sagu Ihur (Metroxylon sylvestre Mart.) dan sagu Molat (Metroxylon sagu Rottb.). Luas lahan sagu di Desa Rumahkay adalah 55,5 Ha, rata-rata jumlah pohon masak tebang (MT) 24 pohon/Ha/thn dengan rata-rata produksi pati basah per pohon sebesr 700 kg. Total produksi pati kering pada lokasi penelitian adalah 449,55 ton. Pola konsumsi masyarakat terhadap sagu 10 persen, kombinasi sagu, umbian dan pisang sebesar 20 persen, kombinasi sagu, umbian, pisang dan beras sebesar 55 persen serta beras 10 persen. Jenis penganan dan pangan berbahan dasar pati sagu yang dikonsumsi adalah papeda, sagu lempeng, sinoli dan karu-karu. Frekwensi dan waktu makan sagu sebagai pangan utama maupun pangan pelengkap sebesar 65% adalah sebanyak 2 kali dalam sehari yaitu waktu pagi dan siang. Kemudian 3 kali sebanyak 25% dan satu kali sebanyak 10%. Pada umumnya mereka yang mengkonsumsi sagu satu kali dalam sehari adalah pada saat sarapan pagi atau sore hari dalam bentuk penganan (sagu lempeng, sinoli, karu-karu). Kata kunci: kondisi, lahan, sagu

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8

Chew, Tek-Ann, Abu Hassan bin Md Isa e Mohd Ghazali bin Mohayidin. "Sago (Metroxylon sagu Rottboll), the Forgotten Palm". Journal of Sustainable Agriculture 14, n. 4 (21 ottobre 1999): 5–17. http://dx.doi.org/10.1300/j064v14n04_03.

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9

Suripatty, Batseba A., Erny Poedjirahajoe, Satyawan Pudyatmoko e Budiadi Budiadi. "PERTUMBUHAN SAGU (Metroxylon sp) DI HUTAN ALAM PAPUA". JURNAL HUTAN PULAU-PULAU KECIL 1, n. 2 (1 dicembre 2016): 151. http://dx.doi.org/10.30598/jhppk.2016.1.2.151.

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Sago plants (Metroxylon sp) is a type of palm tree that grows around swamps and waterlogged land in the tropics. Sago palms grow on muddy land, with the quantity of water varies greatly, ranging from dry land to land remained logged. The longer the land flooded, the growth of young plants (shoots / seedling) very rapidly, but the growth of the trees are very slow. This study aims to determine the relationship of the growth of sago (Metroxylon sp) with climatic factors (humidity, temperature, light) and biotic (plants or other vegetation). The results showed that the relationship of growth of sago with environmental factors, edaphic (water), climatic (humidity, light) and biotic factors (vegetation) are generally water has an influence on the growth of sago while the humidity factor for all types of places to grow, that is, the area stagnant water, temporary areas and dry areas do not affect the growth of sago.

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Lim, Leonard Whye Kit, Hung Hui Chung, Hasnain Hussain e Han Ming Gan. "Genome survey of sago palm (Metroxylon sagu Rottboll)". Plant Gene 28 (dicembre 2021): 100341. http://dx.doi.org/10.1016/j.plgene.2021.100341.

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Più fonti

Tesi sul tema "Metroxylon"

1

Ansharullah. "Characterisation and extrusion of metroxylon sago starch : thesis submitted for the degree of Doctor of Philosophy in the School of Food Sciences, University of Western Sydney, Hawkesbury, Richmond NSW, Australia /". Richmond, N.S.W. : School of Food Sciences, University of Western Sydney, Hawkesbury, 1997. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030811.104340/index.html.

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Ansharullah, of Western Sydney Hawkesbury University, Faculty of Environmental Management and Agriculture e School of Food Science. "Characterisation and extrusion of Metroxylon sago starch". THESIS_FEMA_SFS_Ansharullah_X.xml, 1997. http://handle.uws.edu.au:8081/1959.7/490.

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The study presented here was firstly to investigate the physiochemical properties of native sago starch (obtained from Metroxylon sp. and designated as sago INA), in comparison with those of Metroxylon sago starch obtained from a different source, sago starch derived from Arenga sp. palms, wheat, corn, and tapioca starches. The properties analysed were chemical composition, total starch content, apparent amylose content, pasting properties, endothermic thermal behaviour, starch paste clarity, freeze-thaw stability, hardness of gel, and microscopic structure of the granules. The results obtained indicated that sago INA starch sample contained less fat and protein, compared to cereal starches. The sago starch sample had larger sized granules and had a more transparent paste. The gels of the starch were harder, and showed a relatively better stability to freeze-thaw treatment. The other part of the study was extrusion of sago INA starch both in the absence and presence of enzyme by utilising a response surface design. In the absence of the enzyme, the experiment was conducted to establish the extrusion process conditions including moisture contents, melt temperature, and screw speed. The extruded products were then analysed for degree of molecular degradation, light microscopic structure, reducing sugars of the water soluble materials, water absorption index, water solubility index, enzyme susceptibility, and gelatinisation endothermic energy. Increased mechanical and thermal energy input received by the products in the extruder resulted in a significant degradation of the molecular weight of the macromolecules. Light photomicrographs also suggested that the granule structures of the extrudates have been reshaped. All extrudate samples had a very low gelatinisation endothermic energy compared to its native starch. The specific mechanical energy received by the products in the extruder was calculated and related to the process variables. The possibility of using the products in food application was also discussed.
Doctor of Philosophy (PhD)

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Ansharullah. "Characterisation and extrusion of Metroxylon sago starch". Thesis, Richmond, N.S.W. : School of Food Sciences, University of Western Sydney, Hawkesbury, 1997. http://handle.uws.edu.au:8081/1959.7/490.

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The study presented here was firstly to investigate the physiochemical properties of native sago starch (obtained from Metroxylon sp. and designated as sago INA), in comparison with those of Metroxylon sago starch obtained from a different source, sago starch derived from Arenga sp. palms, wheat, corn, and tapioca starches. The properties analysed were chemical composition, total starch content, apparent amylose content, pasting properties, endothermic thermal behaviour, starch paste clarity, freeze-thaw stability, hardness of gel, and microscopic structure of the granules. The results obtained indicated that sago INA starch sample contained less fat and protein, compared to cereal starches. The sago starch sample had larger sized granules and had a more transparent paste. The gels of the starch were harder, and showed a relatively better stability to freeze-thaw treatment. The other part of the study was extrusion of sago INA starch both in the absence and presence of enzyme by utilising a response surface design. In the absence of the enzyme, the experiment was conducted to establish the extrusion process conditions including moisture contents, melt temperature, and screw speed. The extruded products were then analysed for degree of molecular degradation, light microscopic structure, reducing sugars of the water soluble materials, water absorption index, water solubility index, enzyme susceptibility, and gelatinisation endothermic energy. Increased mechanical and thermal energy input received by the products in the extruder resulted in a significant degradation of the molecular weight of the macromolecules. Light photomicrographs also suggested that the granule structures of the extrudates have been reshaped. All extrudate samples had a very low gelatinisation endothermic energy compared to its native starch. The specific mechanical energy received by the products in the extruder was calculated and related to the process variables. The possibility of using the products in food application was also discussed.

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4

Soetaredjo, Felycia Edi, e 吳慧莉. "SAGO (METROXYLON SAGU): STUDY OF STARCH ACETYATION AND RECOVERY OF PHENOLIC COMPOUNDS FROM SAGO WASTE EFFLUENT". Thesis, 2013. http://ndltd.ncl.edu.tw/handle/85606792362282439599.

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博士
國立臺灣科技大學
化學工程系
101
Sago palm (Metroxylon sagu) is agronomically important but relatively underutilized indigenous crop of Southeast Asia. In order to enhance and extend applications of sago starch, acetylation can be performed with relative ease to significantly improve the physicochemical and functional properties of the starch. Facile preparation of starch acetate was performed by reaction of starch with acetate anhydride and acetic acid using iodine as the catalyst and with the assistance of microwaves. The degree of substitution and physiochemical properties of starch acetate are greatly affected by the ratio of starch to acylation reagents, the choice of acylation reagents and the concentration of iodine as catalyst, while reaction time is not significant variable. In the processing of sago starch extraction from sago pith, the sago pith slurry during sedimentation is browning due to the oxidation of phenolic compounds by the polyphenol oxidase (PPO) enzyme. The recovery of catechin and epicatechin from sago waste effluent by adsorption onto activated carbon followed by supercritical CO2 desorption was demonstrated in this work. To study the kinetic and equilibria of adsorption, synthetic aqueous catechin and epicatechin solution was used instead of sago waste effluent. Adsorption using real sago waste effluent followed by supercritical CO2 extraction indicates that this method has potential application in recovery catechin and epicatechin in industrial scale. Ethanol as co-solvent was required to obtain high recovery of catechin from the activated carbon.

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Libri sul tema "Metroxylon"

1

Rostiwati, Tati. Penanaman sagu (Metroxylon sagu Rottb.) berskala besar. Jakarta: Badan Penelitian dan Pengembangan Kehutanan dan Perkebunan, 1999.

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2

Rostiwati, Tati. Sagu (metroxylon SPP) sebagai sumber energi bioetanol potensial. [Bogor]: Pusat Penelitian dan Pengembangan Hutan Tanaman, Badan Penelitian dan Pengembangan Kehutanan, Departemen Kehutanan, 2008.

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3

Darma. Optimasi pemanfaatan sumberdaya sagu (metroxylon sp.) melalui penerapan teknologi mekanis tepat guna (appropriate technology) pada proses pengolahan: Laporan penelitian tahun II, hibah kompetitif penelitian sesuai prioritas nasional : tema, ketahanan pangan. Manokwari]: Unversitas Negeri Papua, 2010.

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4

Flach, Michiel. Sago palm, Metroxylon sagu Rottb.. 1997.

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5

Sumadiwangsa, Suwardi. Viscosity and bond quality of urea formaldehyde adhesive extended with acid modified and phosphorylated sago (Metroxylon sp). 1995.

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Capitoli di libri sul tema "Metroxylon"

1

Hisajima, S. "Metroxylon sagu Rottb. (Sago Palm)". In Biotechnology in Agriculture and Forestry, 217–30. Berlin, Heidelberg: Springer Berlin Heidelberg, 1996. http://dx.doi.org/10.1007/978-3-662-10617-4_13.

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Matsumoto, Mina, Mitsuru Osaki, Tanit Nuyim, Yoshiaki Kitaya, Masaru Urayama, Toshihiro Watanabe, Takuji Nakamura, Chairatna Nilnond e Toshiaki Tadano. "Nutritional characteristics of sago palm (Metroxylon sagus)". In Plant Nutrition for Sustainable Food Production and Environment, 901–2. Dordrecht: Springer Netherlands, 1997. http://dx.doi.org/10.1007/978-94-009-0047-9_290.

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Watling, Dick. "Conservation and Sustainable Utilization of the Fiji Sago Palm Metroxylon vitiense". In Sago Palm, 139–53. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-10-5269-9_10.

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Ehara, Hiroshi. "Genetic Variation and Agronomic Features of Metroxylon Palms in Asia and Pacific". In Sago Palm, 45–59. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-10-5269-9_4.

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Zahid, Mohd A., Mohd M. D. Zulkali e B. M. N. Azemi. "ISOLATION AND CHARACTERISATION OF SAGO ( Metroxylon Sagu ) CELLULOSE". In Cellulosic Pulps, Fibres and Materials, 19–22. Elsevier, 2000. http://dx.doi.org/10.1533/9781845698546.19.

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U. Novero, Annabelle. "Recent Advances in Sago Palm (Metroxylon Sagu Rottboell) Micropropagation". In Frontiers on Recent Developments in Plant Science, 60–66. BENTHAM SCIENCE PUBLISHERS, 2012. http://dx.doi.org/10.2174/978160805403911201010060.

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Abbas, Barahima. "Adaptive Evolution and Addressing the Relevance for Genetic Improvement of Sago Palm Commodity". In Genetic Diversity [Working Title]. IntechOpen, 2020. http://dx.doi.org/10.5772/intechopen.94395.

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Adaptive evolution implies evolutionary shifts within an organism which make it suitable and adaptable for its environment. Genetic resources of sago palm (Metroxylon sagu Rottb.) populations in Indonesia were explicated as follows: (1) Characters of sago palm in Indonesia were shown varied based on cpDNA markers and large variation based on RAPD markers. (2) Variation of starch production of sago palm correlated with Wx genes variation, (3) Distances barrier and geographies isolation in line of sago palm dispersions in Indonesia (4) Characteristics of genetic were observed does not related with vernacular names those were given by local people (5) Papua islands, Indonesia territorial is proposed the center of sago palm diversities, (6) Papua islands, Sulawesi islands and Kalimantan islands will be the provenance of the diversities (7) Genetic improvement of sago palm might enhanced using molecular marker that link to interesting genes by developing marker-assisted breeding.

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"The distribution of Metroxylon sagu and the historical diffusion of a complex traditional technology". In Smallholders and Stockbreeders, 69–105. BRILL, 2004. http://dx.doi.org/10.1163/9789004487710_006.

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9

Dewi, Rozanna, Nasrun Ibrahim, Novi Sylvia, Dahlan Abdullah e Medyan Riza. "Thermal Behavior of Modified Thermoplastic Starch (TPS) Synthesized from Sago (Metroxylon Sagu) with Diphenylmethane Diisocyanate and Castor Oil". In Proceedings of MICoMS 2017, 387–93. Emerald Publishing Limited, 2018. http://dx.doi.org/10.1108/978-1-78756-793-1-00033.

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Atti di convegni sul tema "Metroxylon"

1

Abd Rahman, Khairul Aidil Azlin. "Utilizing Sago (Metroxylon spp) Bark Waste for Value Added Products". In Fourth International Symposium on Environmentally Conscious Design and Inverse Manufacturing. IEEE, 2005. http://dx.doi.org/10.1109/ecodim.2005.1619175.

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2

"Effect of Acetylation on Physicochemical Properties and Resistant Starch Content of Metroxylon sagu Starch". In International Academy of Engineers (IA-E). International Academy of Engineers (IA-E), 2015. http://dx.doi.org/10.15242/iae.iae0815408.

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Soplanit, Alberth, Merlin K. Rumbarar e Niki E. Lewaherilla. "Sago (Metroxylon sago, Rottb) genetic resources in Jayapura Regency: A case study in Waibu district". In THE 5th INTERNATIONAL CONFERENCE ON AGRICULTURE AND LIFE SCIENCE 2021 (ICALS 2021): “Accelerating Transformation in Industrial Agriculture Through Sciences Implementation”. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0116358.

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Suripatty, Batseba Alfonsina, Pudja Mardi Utomo, Ebedly Lewerissa e Julanda Noya. "Distribution and analysis of Metroxylon sago sago starch in Tandia-Wasior Regency and Serewen-North Yapen Islands Regency". In 1ST INTERNATIONAL SEMINAR ON CHEMISTRY AND CHEMISTRY EDUCATION (1st ISCCE-2021). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0111010.

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Fauzia, S., H. Aziz, D. Dahlan e R. Zein. "Study of equilibrium, kinetic and thermodynamic for removal of Pb(II) in aqueous solution using Sago bark (Metroxylon sago)". In PROCEEDINGS OF THE 3RD INTERNATIONAL SYMPOSIUM ON CURRENT PROGRESS IN MATHEMATICS AND SCIENCES 2017 (ISCPMS2017). Author(s), 2018. http://dx.doi.org/10.1063/1.5064078.

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Sumardiono, Siswo, Nindya I. Kusumawardani, Assalaam U. Abdurahman, A. Arland, Bakti Jos e Isti Pudjihastuti. "The modification of sago (Metroxylon Sagu) starch by combination of lactic acid hydrolysis and H2O2 oxidation methods to increase baking expansion". In PROCEEDINGS OF 2ND INTERNATIONAL CONFERENCE ON CHEMICAL PROCESS AND PRODUCT ENGINEERING (ICCPPE) 2019. AIP Publishing, 2020. http://dx.doi.org/10.1063/1.5140940.

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Baszary, Chomsa Dintasari Umi, La Eddy e Haspiah Agustina Pelupessy. "Diet sago (Metroxylon sago Rottb.) on hemoglobin level of young mice (Mus musculus) with hyperbilirubinemia from female parents gestasional diabetes mellitus". In THE 7TH INTERNATIONAL CONFERENCE ON BASIC SCIENCES 2021 (ICBS 2021). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0112800.

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Talebe, Yusnaini B., Indah Rodianawati e Eka Kusuma Dewi. "Kualitas Nugget Ayam Dengan Bahan Pengisi Tepung Pati Ubi Kayu (Manihot utilissima) dan Tepung Sagu (Metroxylon sagu Rottb.) Lokal Provinsi Maluku Utara". In Kedaulatan Pangan Nasional Melalui Pengembangan Potensi Ternak Lokal di Era Kenormalan Baru. Animal Science : Polije Proceedings Series, 2020. http://dx.doi.org/10.25047/proc.anim.sci.2020.22.

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Abstract (sommario):

Penelitian ini bertujuan untuk mengkaji sifat fisik, kimia, dan organoleptik nugget ayam dengan bahan pengisi tepung pati ubi kayu dan tepung sagu dengan persentase yang berbeda. Perlakuan bahan pengisi yang digunakan pada penelitian ini yaitu P1 (100% tepung pati ubi kayu), P2 (75% tepung pati ubi kayu dan 25% tepung sagu), P3 (50% tepung pati ubi kayu dan 50% tepung sagu), P4 (25% tepung pati ubi kayu dan 75% tepung sagu), dan P5 (100% tepung sagu). Penelitian ini dilakukan menggunakan rancangan acak lengkap (RAL) dengan 3 kali ulangan. Sifat fisik yang diuji yaitu daya ikat air, nilai kekerasan, stabilitas emulsi, dan nilai pH. Sifat kimia yang diuji yaitu kadar air, protein, lemak, karbohidrat, dan abu. Sifat organoleptik diuji dengan uji hedonik (penampakan warna, aroma, rasa, dan tekstur). Data hasil uji sifat fisik dan kimia dianalisis dengan sidik ragam dan diuji lanjut dengan BNT. Data hasil uji sifat organoleptik dianalisis statistik non parametrik dengan uji Hedonic Kurskal Wallis dan diuji lanjut dengan Multiple Comparisson of Mean Rank Test. Hasil penelitian menunjukkan bahwa nugget ayam dengan bahan pengisi 100% tepung pati ubi kayu mempunyai sifat fisik yang lebih bagus dengan daya ikat air paling besar 47,30%, tingkat kekerasan paling rendah 676,22 gF, dan nilai pH paling mendekati normal 5,23. Sifat kimia nugget yang mendekati persyaratan nugget ayam menurut SNI adalah nugget dengan bahan pengisi 25% tepung pati ubi kayu dan 75% tepung sagu. Sifat organoleptik menunjukkan bahwa nugget yang mengandung bahan pengisi 100% tepung pati ubi kayu yang paling diterima oleh panelis. Kesimpulan yang dapat diambil bahwa tepung pati ubi kayu dan tepung sagu lokal di Provinsi Maluku Utara dapat dijadikan sebagai bahan pengisi nugget ayam. Tepung pati ubi kayu lokal dapat menggantikan 100% tepung tapioka komersil dan tepung sagu dapat mensubtitusi hingga 50% untuk mendapatkan nugget sesuai standar.

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