Concentration and localization of zinc during seed development and germination in wheat

In a field experiment, the effect of foliar Zn applications on the concentration of Zn in seeds of a bread wheat cultivar (Triticum aestivum L. cv. Balatilla) was studied during different stages of seed development. In addition, a staining method using dithizone (DTZ: diphenyl thiocarbazone) was applied to (1) study the localization of Zn in seeds, (2) follow the remobilization of Zn during germination, and (3) develop a rapid visual Zn screening method for seed and flour samples. In all seed development stages, foliar Zn treatments were effective in increasing seed Zn concentration. The highest Zn concentration in the seeds was found in the first stage of seed development (around the early milk stage); after this, seed Zn concentration gradually decreased until maturity. When reacting with Zn, DTZ forms a redcolored complex. The DTZ staining of seed samples revealed that Zn is predominantly located in the embryo and aleurone parts of the seeds. After 36 h of germination, the coleoptile and roots that emerged from seeds showed very intensive red color formation and had Zn concentrations up to 200 mg kg1, indicating a substantial remobilization of Zn from seed pools into the developing roots (radicle) and coleoptile. The DTZ staining method seems to be useful in ranking flour samples for their Zn concentrations. There was a close relationship between the seed Zn concentrations and spectral absorbance of the methanol extracts of the flour samples stained with DTZ. The results suggest that (1) accumulation of Zn in seeds is particularly high during early seed development, (2) Zn is concentrated in the embryo and aleurone parts, and (3) the DTZ staining method can be used as a rapid, semiquantitative method to estimate Zn concentrations of flour and seed samples and to screen genotypes for their Zn concentrations in seeds

Penambahan Tepung Biji Cempedak Dalam Pembuatan Roti Tawar

The purpose of this study was to obtain the best ratio of wheat flour and cempedak seed flour to produce a good quality white bread. This research was carried out experimentally by using completely randomized design with four treatments and four replications in order to obtain sixteen experiments unit : TC0 (100% wheat flour), TC1 (90% wheat flour and 10% cempedak seed flour), TC2 (85% wheat flour and 15% cempedak seed flour), TC3 (80% wheat flour and 20% cempedak seed flour). Analysis of variance showed that the ratio of cempedak seed flour and wheat flour adding significantly effected on moisture content, ash content, protein content, bread improver, and hedonic sensory. The best treatment of white bread according to chemical analysis and sensory assessment was TC1 (90% wheat flour and 10% cempedak seed flour) treatment which has moisture content 26,60%, ash content 1,64%, protein content 10,27%, and bread improver 252,50%

Pemanfaatan Pati Sagu dan Tepung Biji Saga dalam Pembuatan Mi Instan

This study was aimed to evaluate the quality of instant noodles from sago starch by the addition of saga seed flour, which meet the instant noddles quality (SNI 01-3551-2000). Research conducted by experiments using a Completely Randomized Design (CRD) with 6 treatment and 3 replications. The treatment consist of SG0 (noodles from sago starch 100%), SG1 (noodles from sago starch 95%, saga seed flour 5%), SG2 (noodles from sago starch 90%, saga seed flour 10%), SG3 (noodles from sago starch 85%, saga seed flour 15%), SG4 (noodles from sago starch 80%, saga seed flour 20%), SG5 (noodles from sago starch 75%, saga seed flour 25%). The data obtainedwere statistically analyzed using ANOVA. Parameters measuredwere moisture, ash, protein contents and acid value, rehydration time and intactness. The results showed that the ratio of sago starch and saga seed flour significantly on moistureand protein contents, acid value, intactness and rehydration time. The best treatment in this study was 75% sago starch and 25% saga seed flour, with moisture content before frying 5,15%, water content after frying 3,64%, protein content 4,87%, acid value 0,05 ml KOH/g, intactness 95,63% and rehydration time 4,11 minute. Instan noodles produced from sago starch and saga seed flour are meet the quality standard of instant noodles (SNI-01-3551-2000) except SG0 treatment

Efek Penggantian Jagung Dengan Biji Alpukat Yang Direndam Air Panas Dalam Ransum Terhadap Retensi Bahan Kering, Bahan Organik Dan Protein Kasar Pada Ayam Broiler

This study was aimed to evaluate the effects of substitution of corn with avocado seed in the hot water on retention of dry matter, organic matter and crude protein of broiler chicken. This experiment was carried out in Poultry Nutrition Laboratory and the Department of Non Ruminant Nutrition of the University of Jambi. This study used 100 2-days broiler chickens strains Platinum given the basal ration with the addition of avocado seed flour. Completely Randomizing Design was used in the research with five treatments and four replications. The treatment given was the level of flour replacement of corn withavocado seed in the feed of BA-0 (no avocado seed), BA-5 (5% of avocado seed flour without soaking), BAR-% ( 5% avocado seed flour soaked in hot water), BA-10 (10% avocado seed flour without soaking) and BAR-10 (10% avocado seed flour soaked in hot water). Observed variables were retentions of DryMatter (DM), Organic Matter (OM) and crude protein (CP). The results showed that replacement of corn with avocado seed flour had no significant effect (P> 0.05) on retention of Dry Matter, Organic Matter and Crude Protein. In conclusion, the replacement of maize with wheat seeds, soaked avocadoseed and without soaking in hot water can be done without affecting the retention of Dry Matter, Organic Matter and Crude Protein

Kadar Karbohidrat dan Organoleptik Mie Basah Tepung Biji Nangka Dengan Penambahan Kulit Buah Naga Sebagai Pewarna Alami

Jackfruit seed are often waste material from jackfruit which have high nutrition value used optimally and only used us waste. This study determine the organoleptic quality and carbohydrate level jackfruit seed flour noodle with the addition peel dragon fruit as natural colour. The methos used in this study is completely randomized design (CRD) Two factor, factor 1 ratio jackfruit seed flour ; wheat flour (30 g, 50 g, 50 g, 30 g, 60 g, 20 g) and factor II dragon fruit peel extracts (0 ml, 5 ml, 10 ml) with three replications. Data was analyzed by using descriptive qualitative and quantitative. The results of carbohydrate level S1P3 (Flour jackfruit seed 30g, wheat flour 50g, peel exstract dragon fruit 10ml) amounted to 31,15 %, while the carbohydrate level lowest in treatment S2P2 (flour jackfruit 50 g, wheat 30 g, skin fruit 5 ml) by 10,58 %. The quality of the best noodle has a red colour, slighty chewy, texsture not lost, taste bit like a rather unpleasant taste. The conclusion show that the noodle with the addition of jackfruit seed flour dragon fruit peel effect on carbohydrate level and organoleptic propertie of the noodle

KARAKTERISASI FISIKOKIMIA DAN ORGANOLEPTIK MI BASAH DENGAN SUBSTITUSI TEPUNG BIJI DURIAN (Durio zibethinus L.)

Noodles are a food product made from wheat flour that is the most popular product in Indonesian. This is because noodles are a source of carbohydrates that are often consumed after rice. Continuous consumption of noodle products is not recommended because it can cause health problems, one of which is an allergic reaction to gluten. Durian seeds are part of the durian fruit which only becomes waste and is underutilized. There needs to be food diversification so that noodles can be consumed safely and durian seed waste can be used optimally. Durian seed flour has almost the same protein content as wheat flour at 9.08%. This study focus to determine the effect of durian seed flour addition on the physicochemical and organoleptic characteristics of noodles and the best composition in the substitution treatment. This study method uses the one-factor Randomize Block Design (RBD), with the composition ratio of wheat flour and durian seed flour. Each treatment was repeated three times. The parameters analyzed were water content, elongation, ash, protein, carbohydrates, fat, and organoleptic. The results of the ratio on addition durian seed flour affected the physicochemical and organoleptic characteristics of noodles. Noodles with a composition of 85% wheat flour and 15% durian seed flour were the substitution composition preferred by the panelists and the best treatments between other substitution treatments with the conclusion of the characteristics of water content 74.50%, ash content value 0.82%, protein content 5.22%, fat content 8.07%, carbohydrate content 11.38%, and elongation value 28.27%

Pemanfaatan Tepung Biji Nangka dan Tepung Jagung dalam Pembuatan Flakes

Flakes was one of the breakfast cereal products favored by the public, because it practical in presentation and high nutrient content. The content of jackfruit seed flour such as carbohydrates and protein which was high enough, so it could be combined with added corn flour as a source of fat and fiber. The purpose of those research was to obtain the best ratio between the jackfruit seed flour and corn flour towards quality of flakes. This research was conducted experimentally using a Completely Randomized Design (CRD) with 5 treatments and 3 replications. The treatment performed were BJ0 (jackfruit seed flour 100%), BJ1 (jackfruit seed flour 90% : corn flour 10%), BJ2 (jackfruit seed flour 80% : corn flour 20%), BJ3 (jackfruit seed flour 70% : corn flour 30%), and BJ4 (jackfruit seed flour 60% : corn flour 40%). The results of chemical analysis and sensory then selected the best treatment was the treatment BJ4 (jackfruit seed flour 60% : corn flour 40%) with moisture 4.17%, ash 2.96%, fat 2.12%, protein 9.26%, carbohydrate 81.48%, and crude fiber 3.19%. Overall to result of sensory test preferred by the panelists with descriptions of pale yellow color, flavorful corn, corn taste, crunchy texture without the added of milk, and rather than soft texture with the added of milk

Development of Vegetable Seeds Incorporated Cookies: Nutrient Composition, Functional Properties, Mineral Analysis and Sensory Evaluation

Jackfruit and Okra are popular fruit crops grown in India. The seeds are the by-product obtained during the processing of these crops. Jackfruit seed possess disposal problem if not handled properly. Scientific data shows that jackfruit and okra seed powder has various health benefits like prevent cancer, lowers the risk of heart disease, improves digestive system, boost immunity in the body, maintains blood glucose levels and helps to increase bone mineral density. The seeds of these crops are particularly a rich source of proteins, starch, minerals and dietary fibres along with phytonutrients. The present study was designed to investigate proximate composition, functional properties and mineral analysis of the best composite flour. Randomization of variables were done along with their nutrient composition. The flour having the highest nutritional value was selected as the best composite flour. Sensory evaluation of the developed food product by incorporating Okra seed flour, Jackfruit seed flour and Wheat flour was also done. After that physical properties of the most acceptable food product were carried out. Results for proximate composition revealed that jackfruit seed flour had an appreciable amount of moisture and protein i.e. 9.08±0.6 and 5.12±0.43 and low amount of fat i.e. 3.6±0.3. While okra seed flour possesses a high amount of moisture and ash i.e. 6.7±0.07 and 6.61±0.4. Estimation of functional properties revealed that water absorption capacity i.e. 1.68±0.051 and oil absorption capacity i.e. 1.81±0.057 of the composite flour was high but the bulk density 0.95±0.02 was very low. Mineral analysis depicted the presence of higher amount of calcium i.e. 3.49±0.02 and iron i.e. 2.71±0.01 but low amount of potassium i.e. 1.46±0.02 in the best composite flour. Sensory evaluation of the product developed (Cookies) was carried out using 9-point hedonic scale with various attributes in four concentrations i.e. 5%, 10%, 15% and 20% and were compared with the standard. Sensory evaluation revealed that up to the level of 5% the developed products were more acceptable than standard. The physical properties with 5% level of incorporation were carried out. Results depicted that oil absorption capacity was high i.e. 4.88±0.02 and good amount in dispersibility i.e. 4.01±0.01 water absorption capacity i.e. 3.74±0.01 but low amount of percent solubility i.e. 1.66±0.01. Thus, the results signify that okra and jackfruits seeds are a good source of various nutrients, functional and mineral properties