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Non-dairy cheese produced may be classified as a new semi hard mozzarella cheese and skim mozzarella cheese as seen through MFFB and FDM. Characteristics of non-dairy cheese produced had been water content associated with 66. 3%; lung burning ash content of a few. 27%; protein content material of 26. 74%; and the excess fat content of zero. 36%. The advancement of science plus technology in farming, has been a key component in increasing manufacturing various agricultural goods.

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It can be encountered in nature, especially from rice husk ash waste. The objective of this study was to obtain rice husk-based silica and find out its characteristics, then apply it in seasoned flour to examine its characteristics during the storage period based upon sorption isotherm. Final stage was creating seasoned flour along with 0. 5% plus 1% both grain husk-based silica plus synthetic silica because anticacking agent, adopted by observing the particular phenomenon during storage space period to demonstrate its sorption isotherm curve. Characterizations making use of XRD analysis demonstrated both synthetic silica and rice husk-based silica hadamorphous framework. SEM-EDX analysis demonstrated that there had been 25. 52% aspects of C in grain husk-based silica plus 10. 23% associated with C and 1 . 29% of N formed in synthetic silica.

The purpose of this study were to map the sago industry value chain and to identify the distribution of values to the actors involved. Data collection includes key informant interviews, focus group discussions, observation and collection of related documents. Data analysis used includes value chain analysis, marketing margin analysis and value added research. The results with this study indicated that you have various actors mixed up in sago industry benefit chain starting coming from seed suppliers, sago smallholders, PT.

teknologi industri pertanian

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Addition of both rice husk-based and synthetic silica onto seasoned flour indicated the occurrence increasing number of critical and equilibrium moisture content, water activity, and ash content. Based on characteristic of sorption isotherm curve, the 1% addition of rice husk-based silica on seasoned flour formulation gave optimum number of primary, secondary, and tertiary boundary water fractionsof 7. 35%, 20. 04%, 70. 18%, respectively. It also allows enzymes to be held in place throughout the reaction, following which these people can be separated through the companies might be used once again – a much more efficient procedure and so will be popular in business for reactions.