Background: Cassava WASTE PULP from the tapioca industry is abundant in Indonesia. However, there have been few Indonesian or international papers describing research on the possible use of cassava WASTE PULP as a superabsorbent after modification. The goal of this work was to increase the added value of cassava WASTE PULP by converting it into a superabsorbent. This conversion was carried out by a graft copolymerization of cassava WASTE PULP using acrylamide, ammonium persulfate, and N, N’-methylene-bisacrylamide as a monomer, an initiator, and a crosslinker, respectively. The copolymerization was conducted at 70 oC for 3 h and saponified with 1 M NaOH for 2 h.Results: The superabsorbent had a maximum water absorption capacity of 1, 014 g/g at pH 7.3; the absorbency was affected by the salinity of the medium. The rate parameter for absorption in distilled water was 5.4 min. The formation of a superabsorbent was confirmed by FTIR spectroscopy, as the spectra exhibited all characteristic bands of both cassava WASTE PULP and acrylamide.Conclusion: Cassava WASTE PULP has a great potential to be used as a superabsorbent, which could give added value to cassava.

In this study, for production of probiotic fermented LEMON PULP Marmalade, LEMON PULP Marmalade Was produced by using of 50% LEMON PULP and 50% sugar. Adding gelatin, sweet whey powder, and dried milk (2, 5, and 10 grams, respectively) to the PULP and sugar mixture increased protein content and enhanced growth and viability of probiotics. In this research, Lactobacillus casei was inoculated at bacterial concentrations of 107, 108, 109, and 1010 cfu/ml, the fermentation process took place at 37˚C for 48 hours, and the mixture was evaluated for a 28-day period. Factors such as pH, acidity, reducing sugars and viability of probiotic bacteria properties were studied during this period. Data analysis was conducted using a completely randomized design in a 2 factorial 4 levels of density of bacteria (107, 108, 109, and 1010) cfu/ml and factor holding time in five levels (28 days) along with control, with three repeats done. During fermentation while the pH value decreased and the amount of acid increased, During fermentation, a number of probiotic bacteria survived in all of the treatments after fermentation because of the use of sugar and due to the presence of nutrients in the marmalade, The superior treatment T3, with the bacterial concentration of 103 cfu/ml, reached the standard limit set by the Food and Drug Administration after the marmalade was kept for four weeks. In all, results of this research showed fermented probiotic LEMON PULP marmalade was a suitable environment for the growth of lactic acid bacteria and functional marmalade production.

Primary role as a source of food, energy and the growth of the role of biological components changed on human health and food production and consumption to the functional foods. product marmalade PULP LEMONs in this study studied. was used to obtain PULP for producing LEMON PULP marmalade Adding gelatin, sweet whey powder, and dried milk to the PULP and sugar mixture increased protein content and enhanced growth and viability of probiotics. In this research, Lactobacillus casei was inoculated at bacterial concentrations of 106, 107, 108, 109, and 1010 cfu/ml, the fermentation process took place at 37°C for 48 hours, and the mixture was evaluated for a during 28 days storage at 4°C. Factors such as pH, acidity, reducing sugars, Brix and sensory properties were studied during this period. The sensory evaluation group performed the sensory evaluation after fermentation during the four weeks the mixture was kept at 4°C. Data was analyzed by using Duncan’s multiple range test in the format of completely randomized design with five treatments, and a control, and three replications.During fermentation while the pH value decreased and the amount of acid increased, and the quantities of reducing sugar and Brix declined. fermented probiotic LEMON PULP marmalade was a suitable environment for the growth of lactic acid bacteria and functional marmalade production.

Background and Objective: One of the methods for compensating nutrient´s deficiency of feedstuff is using probiotics to processing feed. As citrus wastages have low protein value in animal nutrition so we can use of them better by processing with yeasts and fungi.Materials and Methods: In this experiment LEMON wastages from juice factories were used and Saccharomyces cerevisiae was used for processing and increasing their nutrients concentration.Results: The results showed that processing LEMON PULP with yeast caused a significant increase in LEMON PULP´s crude protein and ADF (P<0.05) but its NDF percent (P<0.01) and organic matter (P<0.05) were decreased. Results of lab degradability showed that after processing digestible organic matter in dry matter digestibility was decreased significantly, although dry matter and also organic matter digestibility were not changed significantly. Moreover metabolisable energy was decreased significantly (P<0.05).Conclusion: We can conclude that processing LEMON PULP with Saccharomyces cerevisiae yeast increases the efficiency of this product.

This study was conducted to evaluate the effect of adding WASTE date and ensiling periods on chemical compositions and quality of ensiled LEMON. For ensiling, different levels of WASTE date without stones (0%, 10%, 20%, 30%) were mixed with LEMON PULP and ensiled in two-liter containers for 25, 35 and 45 days. After opening the silages, samples were taken for determination of dry matter, crude protein, ammonia-nitrogen, neutral detergent fiber, organic matter and ash. The pH of silages was determined immediately after opening. The effects of WASTE date supplementation without stone were studied as a factorial design (3×4). The results of this study showed that silage of LEMON PULP with 30% WASTE date improved silage quality and increased DM, OM and pH (P<0. 05). However, CP, NDF, NH3-N and ash were decreased (P<0. 05). Also, LEMON PULP silage with 30% WASTE date had the highest energy and sensory evaluation than those of other silages. In conclusion, supplementation of 30% WASTE date without stone to the LEMON PULP and the optimum ensiling period of 45 days are recommended.

The nutritive values of LEMON and orange PULPs treated with Neurospora sitophila fungus were assessed by chemical composition, in vitro digestibility, in situ (dry matter and nitrogen) degradation methods. The obtained data from the untreated and treated PULPs with fungi were compared using t-test. Mean values of the chemical analysis for crude protein, ash, organic mater, NDF and ADF for untreated LEMON PULP were 6.3, 6.2, 93.8, 21.3 and 17.9; for treated LEMON PULP 25.1, 10.6, 89.4, 12.7 and 6.8; for untreated orange PULP 6.8, 6.5, 94.5, 26.1 and 20.3; and for treated orange PULP 23.2, 8.1, 91.9, 18.5 and 15, respectively. In all cases, a significant difference (P<0.01) between untreated PULP and treated PULP of LEMON and orange was observed. Digestibility coefficient of DM, OM and DOMD of untreated LEMON PULP were 79.3, 80.5 and 75.5; treated LEMON PULP were 91.4, 93.5 and 83.5; untreated orange PULP were 81.5, 82.8 and 78.2%; and treated orange PULP were 91.2, 94.5 and 86.9%, respectively. The digestibility coefficient for the treated PULPs (LEMON and orange) was significantly (P<0.01) higher than those untreated. The percentages of DM degradability of PULPs in nylon bag after 48 hours of incubation with the out-flow rate of 0.05 were as follows: 66.3 for untreated LEMON; 75.2 for treated LEMON; 68.7 for untreated orange; and 75.5 for treated orange. The DM degradability for the treated PULPs (LEMON and orange) was significantly (P<0.01) higher than those untreated. The effective degradability of protein after 48 hours of incubation in nylon bag with the out-flow rate of 0.05 was as follows: 12.1 for untreated LEMON; 73.7 for treated LEMON; 14.8 for untreated orange; and 77.8 for treated orange. The effective degradability of protein for the treated PULPs (LEMON and orange) was significantly (P<0.01) higher than those untreated. In conclusion, treating citrus PULPs with Neurospora sitophila increased the concentration of CP, digestibility coefficients and protein degradability.

Objective: Adult stem cells have been identified in a variety of tissues as a population of multipotential self renewing cells. Dental PULP stem cells (DPSCs) in comparison with other sources of adult stem cells such as bone marrow have shown to have more replicative potentials while having the same differentiation capacity. Third molar teeth and deciduous teeth have been used widely for isolation of DPSCs.The Goal of this study was to assess possibility of isolation, differentiation and characterization of dental PULP stem cells from PULP polyps which are considered as pathologic tissues and are frequently thrown away in clinics. The PULP polyp, or chronic hyperplastic PULPitis, is produced due to the inflammatory proliferative response in a tooth with a very good blood supply.Materials and Methods: PULP polyps of four permanent molar teeth achieved through simple curettage of PULP chamber. The tissues were digested by collagenase and dispase. The obtained single cell were harvested and cultured.After 3 passages, cells underwent flowcytometry for CD73, CD34, CD146, CD45, CD14, CD90, CD105, STRO1, CD44, CD166, HLA-DR.Results: Cells isolated from PULP polyps displayed similar features as bone marrow derived mesenchymal stem cells (BM-MSC) do. They were fusiform fibroblast-like plastic adherent cells. Cells were more than 90% positive for CD73, CD166, CD90, CD44 and negative for CD34, CD45, and CD14. But only half of the cells were positive for CD146, STRO1, CD105 and HLA-DR.Conclusion: PULP polyps are easily accessible non-invasively acquired tissue resource which may contain frequent number of DPSCs. Since the acquired population of cells showed a heterogeneous cell surface antigen panel, there is a possibility for presence of fibroblasts among these cells which needs further analysis with differentiation studies.

For determination the effect of LEMON PULP levels and organic acid premix (globacid) on performance, carcass traits, immune system, biochemical parameters and intestinal morphology of broilers, 288 Ross broilers were used in 3x2 factorial arrangement with three levels of LEMON PULP (0, 1.5 and 3 percent) and two levels of globacid (0 and 0.1 percent) in a completely randomized design with six treatments, four replicates and 12 birds per each replicate from 10 to 42 days of age. Feeding birds with diets cantaining LEMON PULP and organic acid premix increased the amount of weight gain and final live weight (P<0.05). LEMON PULP and organic acid had not effect on carcass traits, whereas the thigh percentage increased in bidrs fed on diet containing LEMON PULP (P<0.05). Using three percent LEMON PULP and LEMON PULP with organic acid premix increased cripts depth of jejenum (P<0.05). Dietary LEMON PULP and organic acids had not significant effects on immune level and biochemical parameters. It could be concluded that using LEMON PULP up to 3 and 0.1 percent organic of acid improve performance, carcass traits and intestinal morphology of broiler chicks.

In this study, nutritional values of LEMON and orange PULPs treated by Saccharomyces cerevisiae were investigated. Samples were analyzed for their chemical composition. Digestion coefficients of dry matter (DM) and organic matter (OM) were determined by an in vitro procedure. In situ degradability of dry matter, crude protein and NDF were also determined. The data were analyzed as completely randomized design. Mean values of the chemical analysis for crude protein, ash, organic matter, NDF and ADF for untreated LEMON PULP were 8.36, 6.59, 93.41, 18.23 and 14.45; for treated LEMON PULP 14.31, 18.87, 81.12, 28.47 and 24.36; for untreated orange PULP 8.03, 0.73, 96.3, 17.17 and 15.38; and for treated orange PULP 16.5, 6.03, 93.97, 26.77 and 24.63, respectively. The differences of chemical compositions of treated and untreated citrus PULP samples were significantly (P<0.05). Digestible organic matter in dry matter and metabolisable energy for the LEMON PULP were decreased (P<0.05) by treatment. NDF degradability coefficient of LEMONh PULP at different outflow rates (2%, 5% and 8%/h) was decreased significantly (P<0.05) in treated citrus PULP. In conclusion, treating citrus PULP with Saccharomyces cerevisiae increased percentage of CP and NDF for citrus PULP, and increased NDF degradability for LEMON PULP.