scholarly journals Physical Characteristics of Gelatin from Cork Fish skin in The Waters of Merauke

2020 ◽  
Vol 147 ◽  
pp. 03027
Author(s):  
Diah Lestari Ayudiarti ◽  
Ema Hastarini ◽  
Rini Susilowati
Keyword(s):  
Acetic Acid ◽  
Gel Strength ◽  
Physical Characteristics ◽  
High Protein ◽  
Fish Skin ◽  
Fish Meat ◽  
Channa Striata ◽  
Very High

Cork fish (Channa striata) is a swamp fish that population very abundant in Merauke. This fish meat is rich in albumin and is usually used as an additional supplement for people who have undergone surgery. Cork fish skin also contains very high protein, which one of them is gelatin. Research on physical characteristics of gelatin from cork fish skin in the waters of merauke has been done. Gelatin were made by soaked the cork fish skin into acetic acid 0.5 M at concentration 2, 4 and 6% for12 hours. After soaked, the skins were washed by water until neutralized (pH 6), then it were extracted using aquadest (1:3) at 70oC for 2 hours. The filtrates then were filtered and dried in oven at temperature 40-50oC. The result showed that the best gelatin extraction was using acetic acid 0.5 M in concentration 6% with yield 10.15%, gel strength 169.45 gbloom, viscosity 14.31 cPs, white degree 52.

SIFAT FISIKO-KIMIA GELATIN KULIT IKAN BELUT DAN LELE PADA KEADAAN SEGAR DAN KERING

2016 ◽  
Vol 2 (3) ◽  
pp. 18
Author(s):  
Hafni Rahmawati ◽  
Yudi Pranoto
Keyword(s):  
Acetic Acid ◽  
Melting Point ◽  
Gel Strength ◽  
Raw Material ◽  
Fish Skin ◽  
Dry Skin ◽  
Fresh Fish ◽  
Physico Chemical ◽  
Material Preparation ◽  
Fresh Skin

Pengeringan kulit ikan sebagai bahan baku gelatin berpengaruh terhadap sifat fisiko-kimia. Untuk mengetahui pengaruh pengeringan dilakukan perbandingan kulit ikan dalam kondisi segar dan kering. Selain itu untuk mempelajari sifat fisiko-kimia gelatin hasil ekstrasi ikan air tawar digunakan kulit ikan belut dan lele. Kulit ikan belut dan lele tidak bersisik, berlendir dan berlemak untuk ikan lele, berbeda dengan kulit ikan pada umumnya yang dijadikan gelatin. Tahapan ekstraksi yang dilakukan untuk keseluruhan jenis ikan sama, kecuali penanganan kulit ikan kering yang sebelumnya direndam dalam air selama 4 jam. Kulit ikan direndam kembali dalam 0,05M asam asetat selama 10 jam, kemudian dicuci dan diekstraksi dengan aquadest pada suhu 80OC selama 2 jam, cairan yang didapat difiltrasi. Filtratnya dikeringkan dalam cabinet dryer suhu 55OC selama 48 jam hingga diperoleh lembaran gelatin, kemudian diblender menjadi granula gelatin.Hasil penelitian menunjukkan bahwa gelatin kulit ikan kering mempunyai kekentalan setingkat dengan gelatin dari kulit ikan segarnya, kekuatan gel dan titik leleh pun lebih tinggi. Pengeringan kulit ikan berpengaruh pada peningkatan nilai kekeruhan dan warna (L,a, b). Gelatin kulit kering ikan belut adalah yang terbaik dengan kekentalan 6,65 cps, kekuatan gel 206,30 Bloom, dan titik leleh 22,33OC. Namun dari kekeruhan yaitu 1,65 ntu dan warna (L = 41,87, a = 8,90, b = 27,27) yang terbaik dalah gelatin kulit segar ikan belut.Fish skin was a raw material for gelatin extracted. Fish skin drying was effect to physico-chemical of gelatin. Fresh fish skin and dry fish skin was compare to studied gelatin extracted. Swamp ell skin and catfish skin was compare too. Swamp ell skin doesn’t have scales, with much mucus and a few fat for catfish, it’s different from another fish skin that gelatin extracted usually.The first stage of the research was raw material preparation (fresh and dry fish skin) soaked in aquadest for 4 hours. Fish skin extracted using 0,05 M acetic acid for 10 hours, washed in water and then extracted using aquadest at 80OC for 2 hours to get gelatin liquid, the liquid was filtrated. Filtrat was dried in cabinet dryer at 55OC for  48 hours to get gelatin layers, and then blended to get gelatin granule. The results were showing viscosity of gelatin from dry fish skin as same as from fresh fish skin, gel strength and melting point of gelatin from dry fish skin was higher than from fresh fish skin. Influence of fish skin drying was increase turbidity and color of gelatin. The best gelatin was ekstracted from dry skin swamp ell with viscosity 6,65 cps, gel strength 206,30 Bloom, melting point 22,33OC. Gelatin from fresh skin swamp ell was the best turbidity 1,65 ntu and color (L = 41,87, a = 8,90, b = 27,27).     

scholarly journals The Effect of different Concentration of Fish Meat on Texture, Nutrition and Sensory of ‘Tahu bakso’ made from Tilapia (Oreochromish niloticus)

2016 ◽  
Vol 19 (3) ◽  
pp. 214
Author(s):  
Tri Winarni Agustini ◽  
Yosomenggolo Sastro Darmanto ◽  
Ima Wijayanti ◽  
Putut Har Riyadi
Keyword(s):  
Analysis Of Variance ◽  
Protein Intake ◽  
Gel Strength ◽  
Ash Content ◽  
Raw Material ◽  
Fish Protein ◽  
Fish Meat ◽  
Central Java ◽  
Experimental Laboratory ◽  
Local Protein

Central Java is popular for soybean tofu and one of its diversification product is ‘tahu bakso’which is<br />very famous in Central Java especially Semarang. ‘Tahu bakso’ generally produce from beef, whereas nile<br />fish meat has a potential to be used as raw material to replace beef in producing ‘tahu bakso’. Utilisation<br />of nile fish meat can support fish protein intake by community as well as for promoting local protein<br />resource. The aims of this study was to observe the effect of different concentration of fish meat on physical,<br />chemical and sensory characteristic of ‘tahu bakso’. The parameters evaluated include texture (hardness,<br />deformation, gel strength), proximate (protein, fat, carbohydrate, ash and water), and sensory (hedonic<br />test) of the product resulted. This study used experimental laboratory by using Completely Randomised<br />Design with Anova (p&lt;0,05). The treatments covers: different concentration of fish meat (30%, 40% and<br />50%). Treatment with highest hardness and gel strength was performed by 30% concentration with the<br />value of 530.88 g.cm. Whereas treatment 40% concentration has highest deformation of 23.47 mm, and has<br />no significant different to 50% concentration. Based on analysis of variance, different concentration of fishmeat gave significant effect on characteristic of proximate especially on protein and fat (p&lt;0.05) but has no<br />significant effect on water and ash content (p&gt;0.05). Different concentration of fish meat has no significant<br />effect on hedonic of ‘tahu bakso’ resulted. Overall ‘tahu bakso’ made from nile meat with 50% concentration<br />is considered to be the most preferred by panelist, but the overall value has no significant different to 40%<br />concentration. Therefore, it is concluded that concentration 40% of fish meat is considered as the best<br />treatment for producing ‘tahu bakso’ with respect to texture, nutrition, sensory attributes.<br />‘y

scholarly journals NUTRITIONAL COMPOSITION AND LIPID CONTENT OF SKIN AND MUSCLE OF WILD GIANT MOTTLE EELS ANGUILLA MARMORATA IN THUA THIEN HUE, VIETNAM

2020 ◽  
Vol 129 (3C) ◽  
Author(s):  
Kieu Thi Huyen ◽  
Nguyen Quang Linh
Keyword(s):  
Lipid Content ◽  
Nutritional Value ◽  
Sugar Content ◽  
Nutritional Composition ◽  
Human Consumption ◽  
Fish Skin ◽  
Total Sugar Content ◽  
Fish Meat ◽  
Anguilla Marmorata ◽  
Nutritional Components

In Vietnam, the giant mottle eel Anguilla marmorata is the most widely distributed species and being exploited for seed in aquaculture as well as for human consumption. This study aims to investigate the basic nutritional components of the fish. The eels were collected from six locations of Thua Thien Hue province, with weights from 5 to 3200 g. In addition, the content of lipid in skin and tissue was also examined. The results show that eel flesh has a relatively high nutritional value. The water, protein, lipid, and total sugar content of the fish meat is 60.4 ± 0.94%, 19.54 ± 4.31%, 18.2 ± 1.02%, and 1.34 ± 0.34 (mg/g), respectively. The nutritional components of the eel have a good correlation with the weight according to the equation: Y = a × ln (W) + b (where W is the weight of eels; Y is the content of nutritional components; a is the correlation coefficient b is a constant) with r > 0.9. The lipid content of the fish skin is higher than that of muscle and meat.

scholarly journals The multiple complexes formed by the interaction of platelet factor 4 with heparin

1980 ◽  
Vol 191 (3) ◽  
pp. 769-776 ◽  
Author(s):  
P E Bock ◽  
M Luscombe ◽  
S E Marshall ◽  
D S Pepper ◽  
J J Holbrook
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Chain Length ◽  
Salt Concentration ◽  
Human Platelet ◽  
Platelet Factor 4 ◽  
High Protein ◽  
Platelet Factor ◽  
The Stability ◽  
Very High

The anisotropy of the fluorescence of dansyl (5-dimethylaminonaphthalene-1- sulphonyl) groups covalently attached to human platelet factor 4 was used to detect the macromolecular compounds formed when the factor was mixed with heparin. At low heparin/protein ratios a very-high-molecular-weight compound (1) was formed that dissociated to give a smaller compound (2) when excess heparin was added. 2. A large complex was also detected as a precipitate that formed at high protein concentrations in chloride buffer. It contained 15.7% (w/w) polysaccharide, equivalent to four or five heparin tetrasaccharide units per protein tetramer. In this complex, more than one molecule of protein binds to each heparin molecule of molecular weight greater than about 6 × 10(3).3. The stability of these complexes varied with pH, salt concentration and the chain length of the heparin. The limit complexes found in excess of the larger heparins consisted of only one heparin molecule per protein tetramer, and the failure to observe complexes with four heparin molecules/protein tetramer is discussed.

PENDAMPINGAN BIOKONVERSI SAMPAH ORGANIK MELALUI BUDIDAYA MAGGOT DAN LELE di KAMPUNG BARU, DESA SAMPORA TANGERANG

2021 ◽  
pp. 407
Author(s):  
Wibawa Prasetya ◽  
Yanto Yanto ◽  
Christine Natalia ◽  
Agustinus Silalahi
Keyword(s):  
Protein Content ◽  
Environmental Problem ◽  
High Protein ◽  
High Protein Content ◽  
The People ◽  
Very High

This time, rubbish is a very serious environmental problem for the people of Kampung Baru, Sampora Village, Tangerang. The increase in population results in an increase in the amount of rubbish. According to data, rubbish production in Tangerang in 2020 reached 22,873 tons, while the rubbish handled was only around 937 tons (4%).This problem needs to be solved immediately. Rubbish generated by households can be in the form of organic or inorganic. If rubbish is not managed properly, it can damage the surrounding environment.The method   used to solve the problem of organic rubbish can be done through bioconversion of organic rubbish into maggot.Organic rubbish is often considered safe because it is easily biodegradable, even though organic rubbish has the potential to damage the environment, This method has advantages, because during the bioconversion process it does not cause unpleasant odors Bioconversion of organic rubbish can be a rubbish management solution that can be offered to the residents of Kampung Baru..Every 1 kg of maggot requires 2 kg of organic rubbish/hour as food. The speed of maggot using organic rubbish  as feed can be an alternative to reduce the amount of organic rubbish.Maggot that is ready to be harvested has a very high protein content, so it can be used as feed for catfish or  poultry.Catfish fed with maggot as feed, at the age of 100 days, each kilogram contained 6 catfish, while catfish fed only with pellets, at the age of 100 days, each kg contained 7-8 catfish. Thus maggot can increase the weight of catfish significantly.In addition, maggot can reduce pellet consumption by up to 75 percent, so it can help catfish farmers in saving feed costs.Saat ini sampah merupakan masalah lingkungan yang sangat serius bagi masyarakat Kampung Baru, Desa Sampora, Tangerang. Pertambahan jumlah penduduk mengakibatkan pertambahan jumlah sampah. Menurut data produksi sampah di Tangerang pada tahun 2020 mencapai 22.873 ton, sedangkan sampah yang tertangani hanya sekitar 937 ton (4%). Permasalahan ini perlu segera dicari solusinya. Sampah  yang dihasilkan oleh rumah tangga dapat berupa sampah organik maupun anorganik. Jika sampah tidak dikelola dengan baik, maka sampah dapat merusak lingkungan sekitar. Sampah organik sering dianggap aman karena mudah terurai, padahal  sampah organik memiliki potensi untuk merusak lingkungan.Metode yang digunakan untuk memecahkan permasalahan sampah organik dapat dilakukan melalui biokonversi sampah organik menjadi maggot. Metode ini mempunyai kelebihan, karena selama proses biokonversi tidak menimbulkan bauyang tidak sedap. Biokonversi sampah organik dapat menjadi  solusi pengolahan sampah yang dapat  ditawarkan kepada penduduk Kampung Baru, Setiap 1 kg maggot membutuhkan 2 kg sampah organik/jam sebagai makanannya. Kecepatan maggot menggunakan sampah organik sebagai pakan, dapat menjadi alternatif untuk mereduksi jumlah sampah organik.  Maggot yang siap dipanen mempunyai kandungan protein yang sangat tinggi, sehingga dapat digunakan sebagai pakan lele atau ternak unggas lainnya. Lele  yang diberi maggot sebagai pakan, pada usia 100 hari, setiap kilogram berisi 6 ekor lele, sedangkan lele yang hanya diberi pakan pelet, pada usia 100 hari,setiap kg berisi 7-8 ekor lele. Dengan demikian maggot dapat meningkatkan berat lele secara signifikan. Selain itu maggot dapat mengurangi konsumsi pelet sampai 75 persen, sehingga dapat membantu peternak lele dalam menghemat biaya pakan.

scholarly journals Nanotechnology in Enhanced Oil Recovery

Processes ◽  
2020 ◽  
Vol 8 (9) ◽  
pp. 1073 ◽  
Author(s):  
Goshtasp Cheraghian ◽  
Sara Rostami ◽  
Masoud Afrand
Keyword(s):  
Mechanical Properties ◽  
Interfacial Tension ◽  
Enhanced Oil Recovery ◽  
Oil Recovery ◽  
Physical And Mechanical Properties ◽  
Physical Characteristics ◽  
Oil Water ◽  
Very High

Nanoparticles (NPs) are known as important nanomaterials for a broad range of commercial and research applications owing to their physical characteristics and properties. Currently, the demand for NPs for use in enhanced oil recovery (EOR) is very high. The use of NPs can drastically benefit EOR by changing the wettability of the rock, improving the mobility of the oil drop and decreasing the interfacial tension (IFT) between oil/water. This paper focuses on a review of the application of NPs in the flooding process, the effect of NPs on wettability and the IFT. The study also presents a review of several investigations about the most common NPs, their physical and mechanical properties and benefits in EOR.

scholarly journals Efficacy and consequences of very-high-protein diets for athletes and exercisers

2011 ◽  
Vol 70 (2) ◽  
pp. 205-214 ◽  
Author(s):  
Kevin D. Tipton
Keyword(s):  
Protein Intake ◽  
High Protein Diet ◽  
Kidney Damage ◽  
High Protein ◽  
Absolute Amount ◽  
Negative Consequences ◽  
High Protein Intake ◽  
High Protein Diets ◽  
Protein Diets ◽  
Very High

Athletes and exercisers have utilised high-protein diets for centuries. The objective of this review is to examine the evidence for the efficacy and potential dangers of high-protein diets. One important factor to consider is the definition of a ‘high-protein diet’. There are several ways to consider protein content of a diet. The composition of the diet can be determined as the absolute amount of the protein (or other nutrient of interest), the % of total energy (calories) as protein and the amount of protein ingested per kg of body weight. Many athletes consume very high amounts of protein. High-protein diets most often are associated with muscle hypertrophy and strength, but now also are advocated for weight loss and recovery from intense exercise or injuries. Prolonged intake of a large amount of protein has been associated with potential dangers, such as bone mineral loss and kidney damage. In otherwise healthy individuals, there is little evidence that high protein intake is dangerous. However, kidney damage may be an issue for individuals with already existing kidney dysfunction. Increased protein intake necessarily means that overall energy intake must increase or consumption of either carbohydrate or fat must decrease. In conclusion, high protein intake may be appropriate for some athletes, but there are potential negative consequences that must be carefully considered before adopting such a diet. In particular, care must be taken to ensure that there is sufficient intake of other nutrients to support the training load.

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