scholarly journals Manufacture of Toman Fish Protein (Channa micropeltes) Isolate with Different pH Methods using Star Fruit (Averrhoa bilimbi) Acid

2021 ◽  
Vol 934 (1) ◽  
pp. 012086
Author(s):  
R Karnila ◽  
M Ilza ◽  
S N Fakhriah
Keyword(s):  
Amino Acid ◽  
Glutamic Acid ◽  
Isoelectric Point ◽  
Ph Regulation ◽  
Total Amino Acid ◽  
Fish Protein ◽  
Star Fruit ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The One

Abstract Toman fish (Channa micropeltes) is a type of freshwater fish that belongs to the genus Channa which is the largest size compared to the others and has high protein. This study aims to obtain the isolate of toman fish protein (Channa micropeltes) by the method of pH regulation using star fruit acid. Wuluh star fruit acid is used as a substitute for HCl in making fish protein isolates to reduce pH. This research method uses a Completely Randomized Design (CRD). The treatments consisted of (P1 = pH 4, P2 = pH 5, P3 = pH 6). The results showed that star fruit acid can replace HCl as a protein precipitant and P1 (pH 4) obtained the most isolates, namely an average protein content of 91.64% (db), a moisture content of 1.67%, ash content of 2.06 % (db), fat content of 2.74% (db), yield of 88.46%, and total amino acid composition of 61.30%, where the type of amino acid that dominates is glutamic acid (12.30%). Glutamic acid amino acid is the one that influences a lot in giving pH isoelectric point, in the treatment of P1 with pH 4 making isolates of toman fish protein to be the best treatment, because glutamic acid has an isoelectric point of 3.22 which is the closest to pH 4 plus also the pH of isoelectric point from other amino acids.

scholarly journals ISOLASI PROTEIN DAN PRODUKSI KONSENTRAT PROTEIN DAUN (KPD) SEBAGAI SUPLEMEN PAKAN TERNAK

Pastura ◽  
2019 ◽  
Vol 7 (2) ◽  
pp. 88
Author(s):  
Yatno Yatno ◽  
Suparjo Suparjo ◽  
Rasmi Murni
Keyword(s):  
Amino Acid ◽  
Isoelectric Point ◽  
Essential Amino Acid ◽  
Crude Protein ◽  
Amino Acid Content ◽  
Acetate Buffer ◽  
Total Amino Acid ◽  
Acid Extraction ◽  
Randomized Design ◽  
Ph Buffer

The research aim to determine the effect of extraction using various combination of pH alkaline-acid to protein and amino acid content of Lamtoro Protein Concentrate Leaf (LPCL). Completely Randomized Design (CRD) with 3 treatments and 5 replications. The Lamtoro Leaf Meal (LLM) (50 gram) was blended in NaOH (200 ml) for 15 menit and centrifuged to separate the supernatant from extracted LLM. The extracted LLM was re-extracted with buffer acetat pH 4,6 and sentrifuged again to separate supernantant from extracted LLM. Both supernatant from NaOH and buffera acetat pH 4,6 extraction were mixed and precipitated with buffer phospat until isoelectric point. The treatments were tested consisted of extracted with NaOH pH 8, NaOH pH 9 and NaOH pH 10. The parameters measured; isoelectric point at precipited, crude protein, total amino acid (TAA), total essential amino acid (TEAA) and individual amino acid. The results showed that the precipited obtained isoelectric point pH 7 was 2.66; 1.03 and 2.58 gram at the extraction treatments using NaOH at pH 8, 9 and 10, respectively. LPCL extracted using NaOH at pH 9 and 10 contained a high crude protein of 54.82 and 52.60% higher than the extraction using NaOH at pH 8 of 46.98%. The total amount of amino acid and essential amino acid (AAE) of LPCL were highest in treatment using NaOH at pH 10 of 26,58; 13.31 %, respectively. Combination extraction LLM using pH buffer 10 followed by re-extract using acetate buffer pH 4,6 contains crude protein and good essential amino acid, especially leucine. Conclution of the research that the combination extraction using NaOH at pH 10 and followed by re-extract using acetate buffer at pH 4.6 is the best treatment contain crude protein and essential amino acid at LPCL. Keywords : Crude protein, essential amico acid, extraction.

scholarly journals PENGARUH PERBEDAAN SPESIES IKAN TERHADAP HIDROLISAT PROTEIN IKAN DENGAN PENAMBAHAN ENZIM PAPAIN (The Effect of Various Fish Species On Fish Protein Hydrolysate With The Addition of Papain Enzyme)

2017 ◽  
Vol 13 (1) ◽  
pp. 24 ◽  
Author(s):  
Strata Annisa ◽  
Yudhomenggolo Sastro Darmanto ◽  
Ulfah Amalia
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Fish Species ◽  
Research Method ◽  
Protein Hydrolysate ◽  
Amino Acid Profile ◽  
Fish Protein ◽  
Randomized Design ◽  
Fish Protein Hydrolysate ◽  
Completely Randomized Design

 Hidrolisat protein ikan (HPI) dihasilkan dari proses penguraian protein ikan menjadi peptida sederhana maupun asam amino melalui proses hidrolisis oleh enzim, asam, atau basa. Enzim yang digunakan adalah enzim protease, baik yang berasal dari tanaman, hewan maupun mikroba. Tujuan dari penelitian ini adalah mengetahui pengaruh penambahan enzim papain terhadap karakteristik HPI dan menentukan optimum terbaik hidrolisat protein dari jenis ikan yang berbeda dengan penambahan enzim papain. Metode penelitian ini adalah experimental laboratories dengan menggunakan Rancangan Acak Lengkap (RAL). Perlakuan yang diterapkan adalah perbedaan jenis ikan yang meliputi ikan nila, ikan bandeng, dan ikan cucut. Data yang diperoleh dianalisis dengan menggunakan sidik ragam ANOVA dengan uji lanjut untuk menentukan nilai yang berpengaruh maupun tidak dengan uji BNJ (Beda Nyata Jujur). Hasil penelitian dari ketiga perlakuan didapatkan HPI terbaik yaitu rendemen  HPI nila 5,64% dengan kadar protein 30,17%, kadar air 9,06%, dan viskositas 1,91 cP sedangkan profil asam amino terbanyak adalah asam glutamat terutama pada HPI ikan cucut sebesar 4,183%. Fish protein hydrolysate (FPH) is produced from the decomposition of fish protein become peptides and amino acids through hydrolysis by enzymes, acids or bases. The enzyme used are protease enzymes, both derived from plants, animals, and microbes. The purpose of this study was to determine the effect of papain enzyme addition on FPH characteristics and to determine the characteristics of the FPH and determine the best optimum of FPH from different fish species with the addition of the papain enzyme. This research method is experimental laboratories by using a Completely Randomized Design (CRD). The applied treatments applied are different fish species including tilapia, milkfish, and shark. The data obtained were analyzed by using ANOVA with further test to determine the value that influencd or not with BNJ test. The results of the research from the three treatments are yield FPH tilapia 5,64% with protein content 30,17%, water content 9,06%, and  viscosity 1,91 cP, while the highest amino acid profile is glutamic acid, especially in FPH shark 4,183%.  

scholarly journals Methionine plus cystine requirements for the maintenance and efficiency of utilization with tambaqui of different body weights

2020 ◽  
Vol 44 ◽  
Author(s):  
Neliane Galvão Porto ◽  
Felipe Barbosa Ribeiro ◽  
Jefferson Costa de Siqueira ◽  
Marcos Antonio Delmondes Bomfim ◽  
Rafael Silva Marchão ◽  
...  
Keyword(s):  
Amino Acid ◽  
Control Treatment ◽  
Native Fish ◽  
Amino Acid Requirement ◽  
Treatment Groups ◽  
Protein Retention ◽  
Lack Of Information ◽  
Randomized Design ◽  
Body Weights ◽  
Completely Randomized Design

ABSTRACT Methionine is an essential amino acid, and generally, the first limiting one in the diets of tambaqui, the main native fish produced in continental aquaculture in South America. However, there is a lack of information on their amino acid requirement, especially for maintenance and efficiency of utilization. The present study aimed to determine the requirement of [methionine plus cystine] for the maintenance and efficiency of utilization using tambaqui of different body weights. Two experiments were carried out using 250 tambaqui with weights of 100 and 300 g. They were distributed in a completely randomized design with four treatment groups (0.264, 0.396, 0.528, and 0.660% of digestible [Met + Cys]), five replications. The control treatment (CT) was performed with the addition of methionine at the first level (0.264%) until the second level was reached (0.396%). The maintenance requirement was determined by the regression analysis between the consumption of [Met + Cys] and protein retention equal to zero. The efficiency was determined using the value of the slope coefficient of the line obtained by the linear regression. The protein and methionine retention values of tambaqui weighing 100 to 300 g were compared by the parallelism test, and no difference was observed between the parameters of the equations indicating the need for only one equation to describe the responses to body weights. The requirement of digestible [Met + Cys] for the maintenance of tambaqui with weights from 100 to 300 g was 60.47 mg kg-0.7 day-1 and the efficiency of utilization of 42%.

scholarly journals Amino Acid Composition of Milk from Cow, Sheep and Goat Raised in Ailano and Valle Agricola, Two Localities of ‘Alto Casertano’ (Campania Region)

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2431
Author(s):  
Nicola Landi ◽  
Sara Ragucci ◽  
Antimo Di Maro
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Protein Content ◽  
Total Protein ◽  
Free Amino ◽  
Raw Milk ◽  
Total Amino Acid ◽  
Total Protein Content ◽  
Campania Region

Cow, sheep and goat raw milk raised in Ailano and Valle Agricola territories (‘Alto Casertano’, Italy) were characterized (raw proteins, free and total amino acids content) to assess milk quality. Raw milk with the highest total protein content is sheep milk followed by goat and cow milk from both localities. Total amino acid content in cow, goat and sheep raw milk is 4.58, 4.81 and 6.62 g per 100 g, respectively, in which the most abundant amino acid is glutamic acid (~20.36 g per 100 g of proteins). Vice versa, the free amino acids content characteristic profiles are different for each species. In particular, the most abundant free amino acid in cow, sheep and goat raw milk is glutamic acid (9.07 mg per 100 g), tyrosine (4.72 mg per 100 g) and glycine (4.54 mg per 100 g), respectively. In addition, goat raw milk is a source of taurine (14.92 mg per 100 g), retrieved in low amount in cow (1.38 mg per 100 g) and sheep (2.10 mg per 100 g) raw milk. Overall, raw milk from ‘Alto Casertano’ show a high total protein content and are a good source of essential amino acids.

Changes in amino acid compounds of wheat plants during ensiling and aerobic exposure: the influence of propionic acid and urea phosphate-calcium propionate

1984 ◽  
Vol 102 (3) ◽  
pp. 667-672 ◽  
Author(s):  
G. Ashbell ◽  
H. H. Theune ◽  
D. Sklan
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Propionic Acid ◽  
Butyric Acid ◽  
Total Amino Acid ◽  
Amino Butyric Acid ◽  
Urea Phosphate ◽  
Fresh Material ◽  
Calcium Propionate

SummaryChanges in distribution of amino acid nitrogen of chopped wheat plants ensiled at shooting and flowering when wilted, and at the milk and dough stages as fresh material, were determined as affected by addition of 0·8% propionic acid (PrA) or 2·2% urea phosphate-calcium propionate (UP-CaPr). Analyses were carried out after an ensiling period of 90 days and after a further aerobic exposure period (AE) of 7 days.Total amino acid (TAA) contents in the dry matter (D.M.) during the fermentation period and in the AE were stable in untreated material (UM) and treated material. Concentration of essential amino acids decreased during fermentation, this decrease being higher in the UM. The free amino acids were low in the fresh material (18·6% of TAA) but increased in the ensiled material to ca. 71 % of the TAA in the silage. In the AE this level was 63% in UM and 69% in treated material. The ammonia-N contents increased during fermentation in UM and especially in the UP-CaPr treatments, while the opposite occurred in the PrA treatments.The concentrations of and changes in 21 amino acids (AAs) are given. The highest AA concentrations recorded in the fresh material were those of arginine, lysine, glutamic acid, alanine, leucine, proline and glycine. The most marked increments in AAs as a result of fermentation were those of ornithine, γ-amino butyric acid, threonine and methionine. Marked decreases were observed in glutamine, arginine and glutamic acid. PrA increased mainly arginine, asparagine and glutamine, whereas γ-amino butyric acid decreased; UP-CaPr increased arginine, asparagine, lysine and glutamic acid (in silage only) and reduced γ-amino butyric acid and glutamine (in AE only).

scholarly journals PENINGKATAN DAYA TERIMA DAN KADAR PROTEIN NUGGET SUBSTITUSI IKAN LELE (CLARIAS BATRACHUS) DAN KACANG MERAH (VIGNA ANGULARIS)

2017 ◽  
Vol 11 (1) ◽  
pp. 106
Author(s):  
S R Widya Areta Humaniora Justisia ◽  
Annis Catur Adi
Keyword(s):  
Statistical Analysis ◽  
Amino Acid ◽  
Protein Content ◽  
Essential Amino Acid ◽  
Clarias Batrachus ◽  
Vigna Angularis ◽  
Treatment Combination ◽  
Randomized Design ◽  
Composition Formula ◽  
Completely Randomized Design

Catfi sh and red beans are high in protein and essential amino acid than can be processed into nuggets and used as high-protein snack alternative. This research aimed to determine the effect of catfi sh and red beans toward the acceptance and protein content, as well as determine the best composition to produce a good quality nuggets. Type of research in the development formula using true experimental with a completely randomized design. There were four (4) types of treatment (combination of catfi sh, catfi sh bones, and red beans) with three (3) times replication. Panelist used was 35 untrained panelists. Product acceptance was tested using statistical analysis Kruskal Wallis and Mann Whitney (ƒ¿ . 0.05). The result of organoleptic tests showed the most preferred nugget is F1 (combination of catfi sh and red beans). Highest increased protein per 100g nugget is F1 (combination of catfi sh and red beans) with 14.5 gcompare to F0 (catfi sh) with 11,5 g, there was signifi cant difference between F0 and F1, F2, F3, F4 to the characteristic of odour (p = 0.000), texture (p = 0.008), fl avor (p = 0.000), and form (p = 0.000). The best composition formula is F1 (combination of catfi sh and red beans).The best formula in terms of its composition, acceptability, and nutritionalvalue was F1 (combination of catfi sh and red beans).Keywords: acceptance, catfi sh, red beans, protein

scholarly journals Tingkat kepadatan populasi Alona sp. pada media tumbuh ragi

2020 ◽  
Vol 9 (1) ◽  
Author(s):  
Henneke Pangkey ◽  
Sartje Lantu ◽  
Fanny Silooy
Keyword(s):  
Stocking Density ◽  
Quality Parameter ◽  
Water Quality Parameter ◽  
Well Water ◽  
Density Level ◽  
Horse Manure ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The One ◽  
One Way Anova

The purpose of this research was to investigate the population density of Alona sp. on yeast media with different concentrations. The study was conducted using a completely randomized design (CRD) consisting of 5 treatments and 3 replications for 21 days. The treatments given were A: 10 ppm yeast, B: 5 ppm yeast, C: 1 ppm yeast, D: horse manure, and E: well water. The initial stocking density of Alona sp. for each treatment was 15 individuals/300 mL of well water. The water quality parameter measured during the study was temperature. The results of the one-way ANOVA test showed that there were significant differences between treatments on the density level of Alona sp. (p <0.05). Tukey's further test showed that treatment B was the best with a density of Alona sp. as many as 8059 individuals/300 mL of well water. The temperature during the study, in the morning was 26 ± 0.52°C and in the afternoon was 26 ± 0.46°C.

scholarly journals PENGARUH KONSENTRASI DAUN BELIMBING WULUH (Averhoa bilimbi L.) DAN LAMA PENYIMPANAN TERHADAP KUALITAS FISIK TELUR PUYUH

2020 ◽  
Vol 20 (3) ◽  
Author(s):  
SARI WIJI UTAMI ◽  
Silfiatus Saadah ◽  
Fatimatuz Zuhro
Keyword(s):  
Egg White ◽  
Egg Weight ◽  
Physical Quality ◽  
Star Fruit ◽  
Randomized Design ◽  
Interaction Treatment ◽  
Completely Randomized Design ◽  
Haugh Unit

The purpose of this research was to analize physical quality of quail eggs which has soaked with wuluh star fruit leaves extract and has storaged for some weeks. This research used 108 quail eggs, 0 day old. This research used a Completely Randomized Design with 6 leaves extract concentrastion treatments (0%, 10%, 15%, 20%, 25%, and 30%) and 6 durations of storage treatments (0, 1, 2, 3, 4, and 5 weeks) with three replication. The data were analyzed by ANOVA 5% and continued with Duncan test. The result showed that leaves extract concentrastion treatments gave significant effect to egg weight, eggshell weight, egg white weight, yolk score, albumin pH, Haugh Unit (HU), and the shell thick of quail eggs. The interaction treatment gave significant effect to eggshell wheight, albumin pH, and the shell thick of quail eggs.

scholarly journals THE EFFECTIVENESS OF PROTECTIVE POWER OF STARFRUIT (Averrhoa bilimbi) JUICE IN CATFISH AGAINST MOTILE AEROMONAS SEPTICEMIA DISEASES

2021 ◽  
Vol 1 (1) ◽  
pp. 6-11
Author(s):  
Sefti Heza Dwinanti ◽  
Ratu Brata T. Mengkrin ◽  
Ade Dwi Sasanti
Keyword(s):  
Vitamin C ◽  
Feed Efficiency ◽  
Fruit Juice ◽  
Challenge Test ◽  
Feeding Duration ◽  
Live Feed ◽  
Star Fruit ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Control

Starfruit contains active ingredients such as flavonoids, phenols, antioxidants and vitamin C so that it can be used as an immunostimulant in catfish farming activities. Motile Aeromonas Septicemia (MAS) is one of the obstacles that can cause catfish farming losses. This study aims to determine the effect of differences in timing of feeding containing starfruit juice to protect catfish from MAS disease. The study was designed using a completely randomized design (CRD) consisting of 6 treatments (P) in the form of feeding duration containing starfruit for 7 days (P1), 14 days (P2), 21 days (P3), 28 days (P4). and 35 days (P5) and control of feeding without star fruit juice (P0). The research was carried out at the Aquaculture Laboratory, Sriwijya University. The dose of star fruit juice mixed in the feed is 300 mL.Kg-1 while the catfish used is 8-12 cm in size. The challenge test used Aeromonas hydrophilla bacteria with a density of 108 CFU.mL-1 which was injected as much as 0.5 mL.tail-1 intramuscularly. The results showed that administration containing starfruit juice for 28 days provided the best protection. Based on the hematological test the day before and before infection, the delta decreased the hematocrit by 3% and the delta decreased the erythrocyte count by 3,103 cells.mL-1. In addition, live feed after infection was 100%, prevalence was 17.78% and there was no effect of giving starfruit juice on growth and feed efficiency.

scholarly journals Characteristic of Protein Hydrolyzate of Snakehead Fish (Channa striata) Head by Using the Treatment of Different Bromelin Enzyme Concentration and Hydrolysis Time

2019 ◽  
pp. 188-196
Author(s):  
Sri Udayana Tartar ◽  
M Mahendradatta ◽  
Prof. Mursalim ◽  
Prof. Adiansyah
Keyword(s):  
Enzyme Concentration ◽  
Fish Protein ◽  
Food Sector ◽  
Hydrolysis Time ◽  
Protein Hydrolyzate ◽  
Randomized Design ◽  
Channa Striata ◽  
Completely Randomized Design ◽  
The Difference ◽  
Hydrolysis Of

Snakehead fish (Channa striata) has fairly high protein content; hence it has the potential to be utilized as a fish protein hydrolyzate. Fish protein hydrolyzate has great benefits in a food sector; therefore in order to obtain functional food products from fish that meet the standards and to utilize snakehead fish head, then enzymatic hydrolyzate products are made using bromelin enzymes. The research was aimed to determine the physicochemical properties of protein hydrolysates of snakehead fish head. It uses a laboratory experimental using a Completely Randomized Design (CRD). The data obtained were analyzed using ANOVA with further testing to determine whether or not the value was influential with Tukey test. The treatment applied was the difference in protein hydrolyzate of snakehead fish head, i.e the weight of head meat of snakehead fish given the treatment of bromelin enzymes with different percentages (6, 8 and 10%) and with different hydrolysis times (8, 10 and 12 hours). The results of research showed that the best result of treatment were obtained on 10% bromelin enzyme by temperature hydrolysis of 600C for 8 hours with the criteria of a brownish-yellow protein hydrolyzate, and having a water content of 80.40 - 77.79 %, ash 0.65 - 0.12%, protein 21.11 - 18.49%, fat 0.84 - 0.65%, yield 52.22 - 43.69%, pH 7.0 - 6.7, brightness 29.93 -23.13.

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