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1). Physical-morphological properties Taro (Colocasia esculents (L.) Schoot) the tubers are oval to slightly rounded with a diameter of about 10 cm. Taro skin is reddish. Taro skin is rough because there are traces of root growth. Color of white taro meat. Taro leaves are shaped large. This leaves can be used as a protective head when it rains. The ...

In the form of packets, yodofor formula has a long shelf life. However, iodine can be lost from the solution by evaporation. The rapid shrinkage occurs especially when the temperature exceeds 50⁰C solution because iodine tends to sublimate. Iodine can be absorbed by the objects of plastic and rubber from the heat exchanger to cause color. By iodine staining can ...

Indonesia, our beloved country, well-known as an agricultural country and has a very wide expanse of water, both freshwater and marine waters. Various natural wealth of agricultural and fisheries commodities are very abundant. The gift of the Almighty Allah is our obligation to always be grateful for the favors and most importantly, we must be able to maintain and handle ...

Selection of cleaning method depends on the purpose, type and characteristics of the materials were washed and the type and characteristics of the dirt to be separated. For example if you want to separate the dirt from rice husks can be done by winnowing and if it will remove dirt on fruits can be done washing. a. Sorting Separating dirt ...

Then you would also know different types of spices that can be observed in Figure 5. You can certainly mention the types of spices. Yes there are known as cinnamon, turmeric, ginger, black pepper and white pepper, coriander, kencur and so forth. Spices are increasingly enrich the agricultural commodity in Indonesia. In the colonial period, the spice is one compelling ...

Sanitation is an important thing to be owned by the food industry in implementing Good Manufacturing Practices (GMP). Sanitation is done in an effort to prevent disease / accidents in consuming food produced, by way of eliminating or controlling factors that play a role in food processing in the removal of danger (hazard) of the receipt of raw materials, processing, ...