Draft genomes of two Artocarpus plants, jackfruit (A. heterophyllus) and breadfruit (A. altilis)

Two of the most economically important plants in the Artocarpus genus are jackfruit (A. heterophyllus Lam.) and breadfruit (A. altilis (Parkinson) Fosberg). Both species are long-lived trees that have been cultivated for thousands of years in their native regions. Today they are grown throughout tropical to subtropical areas as an important source of starch and other valuable nutrients. There are hundreds of breadfruit varieties that are native to Oceania, of which the most commonly distributed types are seedless triploids. Jackfruit is likely native to the Western Ghats of India and produces one of the largest tree-borne fruit structures (reaching up to 45 kg). To-date, there is limited genomic information for these two economically important species. Here, we generated 273 Gb and 227 Gb of raw data from jackfruit and breadfruit, respectively. The high-quality reads from jackfruit were assembled into 162,440 scaffolds totaling 982 Mb with 35,858 genes. Similarly, the breadfruit reads were assembled into 180,971 scaffolds totaling 833 Mb with 34,010 genes. A total of 2822 and 2034 expanded gene families were found in jackfruit and breadfruit, respectively, enriched in pathways including starch and sucrose metabolism, photosynthesis, and others. The copy number of several starch synthesis-related genes were found to be increased in jackfruit and breadfruit compared to closely-related species, and the tissue-specific expression might imply their sugar-rich and starch-rich characteristics. Overall, the publication of high-quality genomes for jackfruit and breadfruit provides information about their specific composition and the underlying genes involved in sugar and starch metabolism

Karakteristik Cookies Berbahan Dasar Tepung Sukun (Artocarpus Communis) Bagi Anak Penderita Autis

Breadfruit (Artocarpus communis) has been reported as a functional food ingredient for autistic children. This study aims to determine the level of A panelist on cookies breadfruit and various formulations compared to other flour-based cookies which include the effect of additives on the properties of chemistry, physics, power accept cookies breadfruit, calcium and phosphorus levels cookies breadfruit, breadfruit cookies and find out the most preferred if it meets quality standards according to SNI 01-2973-1992 cookies or not. Organoleptic test was conducted to determine the level of preference and acceptance panelist on cookies breadfruit compared with other flour-based cookies (wheat, rice, sago) and breadfruit cookies in a variety of formulation. The parameters used include, colour, frageance, texture, flavor and overall acceptance. Calcium level test performed using atomic absorption spectroscopy method at λ 422.7 nm and phosphorus levels using UV-Vis spectroscopy at λ 880 nm. The data were analyzed using analysis of variance anova and Duncan analysis. The test results showed Cookies breadfruit organoleptif have low enrollment compared to other flour cookies views of the average revenue flavor and general acceptance of cookies breadfruit, breadfruit cookies formulations can improve the physical properties (fragrance, flavor, color, and texture) and acceptance of cookies breadfruit by panelists. An increase in the average value of A formulation compared breadfruit cookies before formulation. Cookies are breadfruit tersukai 718 formulations with soy milk additives. Quality breadfruit cookies tersukai 718 formulations in general accordance with SNI 01-2973-1992 except protein content and contained 8.05% Cu content with a small concentration (1.56 ppm). Cookies breadfruit tersukai have the highest levels of calcium and phosphorus compared with breadfruit flour and commercial cookies for autistic children so that the most preferred breadfruit cookies very well taken by autistic children

Analisis Rentabilitas dan Penyerapan Tenaga Kerja pada Agroindustri Keripik Sukun (Studi Kasus pada Perusahaan Keripik Sukun Karya Ayu di Desa Pusakanagara Kecamatan Baregbeg Kabupaten Ciamis)

This study aims to find out : 1) The amount of cost, revenue, income and R / C at breadfruit chips agroindustry in one production process, 2) The amount of rentability in breadfruit chips agroindustry in one production process, and 3) The amount of labor absorption on breadfruit chips agroindustry. The method used in this research was a case study. Withdrawal of the respondents in this study used proposive sampling a company breadfruit chips in Pusakanagara village Sub-district Baregbeg Ciamis regency. Result of research on breadfruit chips agroindustry in one production process shows that from the row material of breadfruit as much as 200 pieces of breadfruit at price Rp. 5.000,00 per fruit, resulting in breadfruit chips as much as 150 kologram, selling price of breadfruit chips per kilogram Rp. 25.000, 00. Based on thecalculation results are known: 1) Crafters cost Rp. 2.193.931,00, resulting in revenue of Rp. 6.150.000,00, income of Rp.3.931.068,45 and R / C value of 2,8. 2) Rentability generated by 1,79 percent of total cost incurred. 3) The amount of labor absorbed in the breadfruit chips agroindustry in one production process is 12 people with the absorption of labor by 0,55 percent

“Pemanfaatan Tepung Sukun Pada Pembuatan Cake Sebagai Upaya Untuk Meningkatkan Citra Pangan Lokal”

Tujuan dari penelitian ini adalah untuk : 1) Menemukan resep yang tepat untuk menghasilkan white forest pie, mini chocolate cake dan roll cake motif berbahan tepung sukun sehingga menghasilkan produk yang disukai oleh masyarakat.2) Menemukan teknik pengolahan cake berbahan tepung sukun.3) Menemukan teknik penyajian white forest pie, mini chocolate cake dan roll cake motif berbahan tepung sukun yang menarik 4) Mengetahui penerimaan masyarakat akan white forest pie, mini chocolate cake dan roll cake motif berbahan tepung sukun. Penelitian ini dilakukan pada bulan Maret-Juni di Laboratorium Boga, Jurusan Pendidikan Teknik Boga dan Busana Universitas Negeri Yogyakarta. Metode yang digunakan dalam pembuatan produk ini adalah ADDIE melalui beberapa tahap yaitu,1) Menganalisis resep, 2) Merancang resep baru pengembangan genoise cake kombinasi pie (white forest pie), cake teknik creaming (mini chocolate cake), sponge cake (roll cake motif) subtitusi tepung sukun, 3) Melakukan pra eksperimen pembuatan produk, selanjutnya melakukan pembuatan produk untuk uji coba produk pertama (Validasi I) dan uji coba produk kedua (Validasi II), 4)Melakukan uji panelis dan pameran untuk mengetahui daya terima konsumen terhadap produk pengembangan.5) Melakukan analisis data dari penerimaan panelis semi terlatih dan masyarakat terhadap produk secara deskriptif dan kualitatif. Hasil penelitian diperoleh : 1) Resep yang tepat white forest pie dengan substitusi tepung sukun adalah perbandingan 50:50(tepung terigu:tepung sukun), resep yang tepat roll cake motif dengan substitusi tepung sukun adalah 50:50 (tepung terigu:tepung sukun), resep yang tepat mini chocolate cake dengan substitusi tepung sukun adalah 50:50(tepung terigu:tepung sukun).2) Teknik olah pembuatan white forest pie adalah genoise method dan baking atau memanggang, teknik olah pembuatan roll cake motif adalah sponge method dan baking atau memanggang, dan teknik olah pembuatan mini chocolate cake adalah creaming method dan baking atau memanggang 3) Penyajian pada white forest pie adalah dibuat berukuran kecil, diberi topping butter cream dan white chocolate, mini chocolate cake diberi topping berupa pastry cream dan dihias dengan cokelat, penyajian roll cake motif adalah digulung, bagian tengah bermotif kotak coklat putih dan diberi topping butter cream. Berdasarkan uji penerimaan produk terhadap produk cake tepung sukun yang paling disukai oleh panelis yaitu produk roll cake motif tepung sukun dengan persentase 100% dari total panelis, untuk genoise cake yaitu 93% dan produk mini chocolate cake yaitu 93%

Sebaran Sukun Dan Persepsi Masyarakat Terhadap Sukun (Artocarpus Communis Forst) Pada Daerah Tangkapan Air Danau Toba Di Nagori Purba Saribu Kecamatan Haranggaol Horison Kabupaten Simalungun

Forests and land in the catchment area of Lake Toba, showed a decrease for quality and quantity of the land. This study aims to determinethe public perception of breadfruit (Artocarpus communis Forst). Research carried out in the catchment area of Lake Toba, Simalungun. Analysing public perception using a questionnaire. Data from the questionnaire were analyzed by descriptive quantitative. Perceptionis influencedby factors of age, education, livelihood and long lived. Research shows that there is a breadfruit distribution point in Haranggaol. Public perception of the breadfruit (Artocarpus communis Forst) is good. Where 58.41% of the people know and understand the benefits of breadfruit

Functional and pasting properties of a tropical breadfruit (Artocarpus altilis) starch from Ile-Ife, Osun State, Nigeria

This study was carried out to determine the proximate, functional and pasting properties of breadfruit starch. Breadfruit starch was isolated from matured breadfruit (Artocarpus altilis) and was analyzed for its functional, proximate and pasting properties. The starch contains 10.83%, 0.53%, 0.39%, 22.52%, 77.48% and 1.77% moisture, crude protein, fat, amylose, amylopectin and ash contents respectively. The average particle size, pH, bulk density and dispersibility of the breadfruit starch were 18 μm, 6.5, 0.673 g/mls, and 40.67% respectively. The swelling power of the breadfruit starch increases with increase in temperature, but there was a rapid increase in the swelling power from 70 to 80°C. The pasting temperature of the starch paste was 84.05°C, setback and breakdown values were 40.08 and 7.92 RVU respectively. The peak viscosity value was 121.25 RVU while final viscosity value was 153.42 RVU. This study concluded that breadfruit starch has an array of functional, pasting and proximate properties that can facilitate its use in so many areas where the properties of other starches are acceptable

Hydrology of conflicts over shallow groundwater use and management in low coral islands

Groundwater is the major freshwater source in coral islands. Its availability, quality, and management are central to sustainable development and poverty alleviation. Increasing populations, growing per capita demand and restricted land areas limit water availability and generate conflicts. Shallow groundwater in the Pacific is vulnerable in ENSO-related droughts and over-extraction causes seawater intrusion. Human settlements, animal production, and agro-chemicals coupled to very permeable soils, with limited water-holding capacity, result in rapid impacts on groundwater quality and human health. Coconuts, breadfruit, papaws, bananas and crops such as swamp taro, decrease groundwater supplies through direct evapotranspiration from the watertable. The trade-off between maximising and protecting groundwater resources and maximising overlying crop production presents a dilemma for island communities as does the tensions between the demands of an urbanised society and traditional cultural practices. This paper describes an UNESCO IHP project on the hydrology and hydrodynamics of shallow groundwater and the socio-cultural aspects of groundwater use in coral islands. The study was in Tarawa atoll, Kiribati in the central Pacific. A simple daily water balance model was used to suggest groundwater extraction strategies and management options. The lack of comprehensive water legislation and legal agreements between the government and landowners, combined with confusion over the responsibilities of government agencies and community vandalism to water supply infrastructure, are indicators of the tensions between the subsistence past and the urban future faced by many small island communities. The potential for using multi-agent systems to reduce conflicts is discussed. (Résumé d'auteur

Comparison of phenolic content and antioxidant activity of fresh and fried local fruits

Fried fruits are popularly consumed by many people over the world. Some of the famous local fried fruits are fried cempedak, jackfruit and breadfruit. These fruits are rich in antioxidant, but the antioxidant content after frying is unknown as frying may alter the antioxidant content. This study aimed to compare total phenolic content and antioxidant activity of fresh and fried local fruits. Freeze-dried samples were extracted using 80% methanol and Folin-Ciocalteu assay was used to determine the total phenolic content (TPC) of the samples while FRAP and Beta-carotene assays were used to evaluate their antioxidant activity. Fried jackfruit (76.836 + 0.619 mg GAE/100g) had the highest TPC, followed by fresh jackfruit, fried cempedak, fresh cempedak, fried breadfruit and the lowest TPC was in fresh breadfruit (54.042 + 0.596 mg GAE/100g). Sample with the highest antioxidant activity as measured by FRAP assay was fresh cempedak (3.881 + 0.301 mM Fe2+/g), followed by fresh breadfruit, fresh jackfruit, fried jackfruit, fried breadfruit and the least antioxidant activity was in fried cempedak (0.794 + 0.106 mM Fe2+/g). Using Beta-carotene assay, fried cempedak had the highest percentage of antioxidant activity (98.936 + 0.182) followed by fresh jackfruit, fresh cempedak, fried jackfruit, fresh breadfruit and the lowest was observed in fried breadfruit (-76.449 + 8.139). There was no correlation found between TPC and antioxidant activity as measured using both FRAP and beta-carotene assays. In conclusion, frying of fruits resulted in increment of TPC but mixed changes in antioxidant activity of the final product thus suggesting the importance of controlling the frying process in getting the benefits of fruit antioxidants