scholarly journals Fatliquoring process on tuna fish skin tanning for the shoe upper leather

2020 ◽  
Vol 472 ◽  
pp. 012013
Author(s):  
O Suparno ◽  
A Saputra
Keyword(s):  
Fish Skin ◽  
Tuna Fish ◽  
Skin Tanning

scholarly journals EKSTRAKSI GELATIN KULIT IKAN TUNA DENGAN PROSES BASA (NaOH)

2016 ◽  
Vol 4 (2) ◽  
pp. 92
Author(s):  
Rutmin Beatris Pangke ◽  
Helen Jenny Lohoo ◽  
Agnes Triasih Agustin
Keyword(s):  
Water Content ◽  
Alkaline Solution ◽  
Ph Value ◽  
Thunnus Albacares ◽  
Fish Skin ◽  
Filter Cloth ◽  
Tuna Fish ◽  
Running Water ◽  
Base Solution ◽  
Fish Skin Gelatin

Tuna fish skin is an untapped waste properly and it contains collagen that can be made of gelatin manufacture of gelatin from fish skin tuna using alkaline process (NaOH) , with the object of knowing the yield of fish skin gelatin tuna (Thunnus albacares) were processed using alkaline (NaOH) .Tuna fish skin gelatin extraction soaking in an alkaline solution (NaOH) at a concentration of 0.3% and 0.6% for 48 hours, then the fish skin is washed with running water till a neutral pH (6–7) and extracted with distilled water at 60ºC.degree for 3 hours. gelatin extract is filtered by the filter cloth and dried in an oven at 60ºC for 2 days in order to obtain a sheet of gelatin. The extraction of gelatin is then tested the water content and pH, the results of analysis by immersion base solution at a concentration of 0.3% for 3 hours and extracted at a temperature of 60ºC to produce gelatin at a concentration of 5.96% and 4.14% 0.6 produces gelatin. For analysis of the water content at a concentration of 0.3% (5.67%) and a concentration of 0.6% (5.17%), the pH value obtained in tuna fish skin gelatin treated with alkali (NaOH) 0.3% (5,98) while for the 0.6% concentration obtained pH value 6.81. results gelatin by extraction using an alkaline solution (NaOH) 0.3% more to produce higher yields. Keyword: Gelatin extract (NaOH).   kulit ikan tuna merupakan limbah yang belum dimanfaatkan dengan baik dan didalamnya mengandung kolagen sehingga dapat dibuat gelatin. pembuatan gelatin dari kulit ikan tuna dengan menggunakan proses basa (NaOH), dengan tujuan penelitian mengetahui rendemen gelatin kulit ikan tuna (Thunnus albacares) yang diproses menggunakan basa (NaOH). Ekstraksi gelatin kulit ikan tuna dilakukan perendaman dalam larutan basa (NaOH) dengan konsentrasi 0,3% dan 0,6% selama 48 jam, kemudian kulit ikan dicuci dengan air mengalir sampai pH netral (6–7) dan diekstraksi dengan akuades pada suhu 60ºC selama 3 jam. ekstrak gelatin disaring dengan kain saring dan dikeringkan dalam oven pada suhu 60ºC selama 2 hari sehingga diperoleh lembaran gelatin. hasil ekstraksi gelatin ini kemudian diuji kadar air dan pHnya, hasil analisis dengan perendaman larutan basa pada konsentrasi 0,3% selama 3 jam dan diekstraksi pada suhu 60ºC menghasilkan gelatin 5,96% dan pada konsentrasi 0,6 menghasilkan gelatin 4,14%. Untuk analisa kadar air pada konsentrasi 0,3% (5,67%) dan konsentrasi 0,6% (5,17%), nilai pH yang diperoleh pada gelatin kulit ikan tuna dengan perlakuan basa (NaOH) 0,3% (5,98) sedangkan untuk konsentrasi 0,6% nilai pH yang diperoleh (6,81). Hasil gelatin dengan ekstraksi menggunakan larutan basa (NaOH) 0,3% lebih menghasilkan rendemen yang lebih tinggi. Kata Kunci: Ekstraksi Gelatin (NaOH).

Fabrication and characterization of polysulfone and polyethersulfone membranes applied in the treatment of fish skin tanning effluent

2021 ◽  
Vol 294 ◽  
pp. 126127
Author(s):  
Leila Denise Fiorentin-Ferrari ◽  
Kamila Mayara Celant ◽  
Bruna Cristina Gonçalves ◽  
Sarah Mayane Teixeira ◽  
Veronice Slusarski-Santana ◽  
...  
Keyword(s):  
Fish Skin ◽  
Fabrication And Characterization ◽  
Skin Tanning

An immunocytochemical study of maternal immunoglobulin localization in the suckling pig intestine

1990 ◽  
Vol 48 (3) ◽  
pp. 922-923
Author(s):  
László G. Kömüves ◽  
Donna S. Turner ◽  
Kathy S. McKee ◽  
Buford L. Nichols ◽  
Julian P. Heath
Keyword(s):  
Sodium Ethoxide ◽  
Intracellular Localization ◽  
Protein A ◽  
Tween 20 ◽  
Intestinal Epithelial ◽  
Immunocytochemical Study ◽  
Fish Skin ◽  
Newborn Piglets ◽  
Rabbit Igg ◽  
Fish Skin Gelatin

In this study we used colloidal gold probes to detect the intracellular localization of colostral immunoglobulins in intestinal epithelial cells of newborn piglets.Tissues were obtained from non-suckled newborn and suckled piglets aged between 1 hour to 1 month. Samples were fixed in 2.5 % glutaraldehyde, osmicated and embedded into Spurr’s resin. Thin (80 nm) sections were etched with 5% sodium ethoxide for 5 min, washed and treated with 4 % sodium-m-periodate in distilled water for 30 min. The sections were then first incubated with blocking buffer (2 % BSA, 0.25 % fish skin gelatin, 0.5 % Tween 20 in 10 mM Trizma buffer, pH=7.4 containing 500 mM NaCl) for 30 min followed by the immunoreagents diluted in the same buffer, 1 hr each. For the detection of pig immunoglobulins a rabbit anti-pig IgG antiserum was used followed by goat anti-rabbit IgG-Au10 or protein A-Au15 probes.

Determination of selected heavy metals in tuna fish (Thunnus thynnus)

2013 ◽  
Vol 38 (03) ◽  
Author(s):  
S Mol ◽  
S Karakulak ◽  
S Ulusoy
Keyword(s):  
Heavy Metals ◽  
Thunnus Thynnus ◽  
Tuna Fish

QUANTIFICATION OF TUNA FISH TARGET STRENGTH USING QUANTITATIVE ECHO SOUNDER

2009 ◽  
Vol 1 (1) ◽  
Author(s):  
Henry M. Manik
Keyword(s):  
Wave Reflection ◽  
Fork Length ◽  
Research Programme ◽  
Yellowfin Tuna ◽  
Target Strength ◽  
Bigeye Tuna ◽  
Tuna Fish ◽  
Thunnus Obesus ◽  
The Relationship ◽  
Echo Sounder

A preliminary research programme was carried out in order to study the acoustic wave reflection or target strength (TS) of tuna fish using a quantitative echo sounder (QES). The relationships between TS to fork length (FL) and swimbladder volume, for bigeye tuna (Thunnus obesus) and yellowfin tuna (T. albacares) are investigated. The TS of bigeye tuna was about 3 dB higher than yellowfin tuna when comparing species at the same size. The result can be correlated to the swimbladder volume differencebetween species. The relationship between TS and swimbladder volume was quantified for both species.Keywords: tuna fish, target strength, quantitative echo sounder

PEMANFAATAN PENDAPATAN PEDAGANG BAKSO IKAN TUNA KELILING DI KOTA AMBON

2018 ◽  
Vol 2 (2) ◽  
pp. 85-96
Author(s):  
Hardianti Abubakar ◽  
Yolanda MTN Apituley ◽  
Lilian M. Soukotta
Keyword(s):  
High School ◽  
School Level ◽  
Family Needs ◽  
Average Income ◽  
High School Level ◽  
Tuna Fish ◽  
Fish Meat ◽  
The Family ◽  
Personal Needs ◽  
Origin Area

As a form of diversified processed fish meat, tuna meatball is very popular to people in Ambon. This type of food is sold by traders from Java by walking or cycling. Difficulties living in the origin area require traders to leave their families and go out looking for jobs in other areas with hopes that the family needs are met. The purpose of this research is to analyze (1). Characteristics of mobile tuna meatball traders in Ambon, (2). The amount of income received by mobile tuna meatball traders in Ambon, and (3). Percentage income utilized by the mobile tuna meatball traders either in family or personal needs. The study was conducted by survey and data obtained through interviews and observations from May to October 2018. The results show that the average age of meatball traders was between <25-65 yo, having education in junior and senior high school level, with the highest number of dependants 1-2 people and <5 years trading experience. The average income of tuna fish meatball traders is Rp. 4,747,231, - which is used for personal and family needs. Seven  traders use more than 50% for family needs and the rest for personal needs, while six traders utilize more than 60 % for personal needs and the rest for family needs.

STUDY OF PROTEIN COMPONENTS OF FISH SKIN MUCUS WITH THROMBOGENIC ACTIVITY

2020 ◽  
pp. 61-64
Author(s):  
L.L. Fomina ◽  
◽  
Yu.L. Oshurkova ◽  
O.A. Junina ◽  
T.S. Kulakova ◽  
...  
Keyword(s):  
Fish Skin ◽  
Skin Mucus ◽  
Protein Components

The Improvement of Food Quality and Safety of Fish Skin Crackers in Serangan Bali

2017 ◽  
Vol 3 (6) ◽  
pp. 119
Author(s):  
Ni Made Darmadi ◽  
Dewa Gede Semara Edi ◽  
I Made Kawan
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fat Content ◽  
Ash Content ◽  
Fish Skin ◽  
Economic Sectors ◽  
Food Quality And Safety ◽  
Processed Products ◽  
Micro Analysis ◽  
Flavor Enhancer

Indonesia’s government is attempting to improve the leading economic sectors such as the fishing industry, together with its processed products that could strengthen the national economy. Therefore, small industries should be able to improve the quality and security of their products for consumers’ assurance. Fish Skin Cracker is one of the products from domestic industry in Serangan, Bali, which made from Tuna and Shark. Those kinds of crackers are processed by adding spices, in which the spices would be different among processors and result in different quality. This research was aimed to investigate the best-quality fish skin cracker among the processors, based on the microbiological, chemical, and organoleptic analyzes. This research used Descriptive Method. Based on the results of analyzes, it was discovered that the best Tuna Skin Crackers were those from processor number 2 with values of quality analyzes; Moisture Content 6.1%, Ash Content 0.04%, Protein Content 59.33%, Fat Content 25.98%, TVB 14.21mg N %, TMA 7.45mg N%, Micro Analysis 4.9 x 104 Colony/gr, Organoleptic rates: texture 6, taste 7, aroma 6, and color 6. Processor number 2 used garlic, salt, and flavor enhancer as the seasoning. Meanwhile, the best Shark Skin Crackers were those from Processor number 5 with values of quality analyzes; Moisture Content 9.3%, Ash Content 0.04%, Protein Content 86.94%, Fat Content 3.7%, TVB 20.08mg N%, TMA 10.64mg N%, Micro Analysis 2.1 x 104 colony/gr, Organoleptic rates: texture 6, taste 6, smell 6, and color 6. Processor number 5 used garlic, coriander, turmeric, flavor enhancer, and lime juice as the seasoning.

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