scholarly journals Effect of knife-fish bone powder addition on characteristics of starch and seaweed kerupuk as calcium and crude fiber sources

2019 ◽  
Vol 7 (2) ◽  
pp. 584-599
Author(s):  
Andi Noor Asikin ◽  
Indrati Kusumaningrum ◽  
Taufik Hidayat
Keyword(s):  
Environmental Pollution ◽  
Food Processing ◽  
Food Products ◽  
Fish Bone ◽  
Fat Content ◽  
Crude Fiber ◽  
Waste Processing ◽  
Seaweed Species ◽  
Bone Powder ◽  
Powder Addition

Knife-fish bone is waste processing of kerupuk and amplang that have not been utilized optimally and potentially cause environmental pollution. Processing into a fish bone powder is one way to reduce environmental pollution and provide added value.It can be used as a fortification source of calcium in food products. Seaweed species are widely used in food processing as crude fiber and iodine sources. Therefore, it is necessary to do the processing of kerupuk with fortification of knife fish bone powder and seaweed as calcium and crude fiber sources. The objective of this research was to determine the effect of adding knife fish bone powder on characteristics of starch and seaweed kerupuk. The treatment in this study wasthe percentage of addition of knife fish bone powder: 0%, 5%, 10.15%, 20%. Calcium and crude fiber of both starch and seaweed kerupuk values varied significantly (p<0.05).Proximate values varied significantly (p<0.05) of both starch and seaweed kerupuk, except for protein and fat content. Phosphorous and whiteness level values significantly (p<0.05) for both starch and seaweed kerupuk.

scholarly journals The Characteristic of Calcium Fortified Fish keropok from Belida (Chitala sp.) Fish Bone

2016 ◽  
Vol 19 (3) ◽  
pp. 233 ◽  
Author(s):  
Indrati Kusumaningrum ◽  
Andi Noor Asikin
Keyword(s):  
Calcium Content ◽  
Fish Bone ◽  
Fat Content ◽  
Ash Content ◽  
East Kalimantan ◽  
Randomized Design ◽  
Bone Powder ◽  
Calcium Source ◽  
Powder Addition ◽  
Completely Randomized Design

Belida (Chitala sp.) bone is one of the waste from amplang processing which not treated properly yet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bone powder as calcium source which can be added to various food formulations such as keropok. The aim of this study was to determine the chemical characteristics of belida fishbone powder added keropok Observed parameters in this study were moisture content, ash content, protein content, fat content, calcium content, phosphor content and whiteness. The method applied the experimental design was Completely Randomized Design with five treatments of 0% (K0), 5% (K1), 10% (K2), 15% (K3) dand 20% (K4) fishbone powder addition with three replications to each treatments. The results showed that the addition of belida bone powder hadn’t significant effect to moisture of fortified keropok while had significant effect on ash, protein, fat, calcium, phosphor content and whitness. The higher addition of fishbone powder increasing the value of ash, calcium, phosphor and whiteness but decreasing protein and fat content of fortifief keropok. The result showed that K3 was the best treatment with 5.64% calcium content.

scholarly journals Recovery of Belida Fish Bone Byproduct as a Rich Calcium Powder by Alcali Method

2016 ◽  
Vol 19 (2) ◽  
pp. 148
Author(s):  
Indriati Kusumaningrum ◽  
Doddy Sutono ◽  
Bagus Fajar Pamungkas
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Calcium Content ◽  
Fish Bone ◽  
Fat Content ◽  
Ash Content ◽  
East Kalimantan ◽  
Bone Powder ◽  
Calcium Source

Belida (Chitala sp.) bone is one of the waste from amplang processing which not treated properly<br />yet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bone<br />powder as calcium source. The aim of this study was to determine the best treatment (boiling frequency)<br />to produce belida fish bone powder which the best characteristics based on highest calcium content. The<br />processing applied alkali method (used NaOH) to produce belida fish bone powder. The treatment of this<br />study was boiling frequency, i.e. P1 (once boiling), P2 (twice boiling), P3 (three times boiling), and P4 (four<br />times boiling) with 30 minutes on each boiling. Observed parameters in this study were moisture content,<br />ash content, protein content, fat content, calcium content, phosphor content, pH and whiteness. The results<br />showed that four times boiling gave the best result with the highest calcium content 31.31%. The range of<br />calcium content was 28.25%-31.31%. While the range of phosphor content was 3.95%-4.06%.<br /><br />

scholarly journals Recovery of Belida Fish Bone Byproduct as a Rich Calcium Powder by Alcali Method

2016 ◽  
Vol 19 (2) ◽  
pp. 148 ◽  
Author(s):  
Indrati Kusumaningrum ◽  
Doddy Sutono ◽  
Bagus Fajar Pamungkas
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Calcium Content ◽  
Fish Bone ◽  
Fat Content ◽  
Ash Content ◽  
East Kalimantan ◽  
Bone Powder ◽  
Calcium Source

Belida (Chitala sp.) bone is one of the waste from amplang processing which not treated properly yet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bone powder as calcium source. The aim of this study was to determine the best treatment (boiling frequency) to produce belida fish bone powder which the best characteristics based on highest calcium content. The processing applied alkali method (used NaOH) to produce belida fish bone powder. The treatment of this study was boiling frequency, i.e. P1 (once boiling), P2 (twice boiling), P3 (three times boiling), and P4 (four times boiling) with 30 minutes on each boiling. Observed parameters in this study were moisture content, ash content, protein content, fat content, calcium content, phosphor content, pH and whiteness. The results showed that four times boiling gave the best result with the highest calcium content 31.31%. The range of calcium content was 28.25%-31.31%. While the range of phosphor content was 3.95%-4.06%.

Development of Gluten-Free Food Products Incorporated by Germinated and Popped Finger and Pearl Millets

2018 ◽  
Vol 55 (3) ◽  
pp. 291
Author(s):  
E. S. Chauhan ◽  
Sarita .
Keyword(s):  
Celiac Disease ◽  
Food Processing ◽  
Finger Millet ◽  
Phosphorus Content ◽  
Food Products ◽  
Good Alternative ◽  
Free Food ◽  
Crude Fiber ◽  
Gluten Free ◽  
Nutrient Contents

Recently, celiac disease is a prominent syndrome in developing countries and there is a growing demand for gluten-free foods. Availability of millets is easy and provides many opportunities for developing gluten-free foods. In this study food processing such as germination and popping were carried out to improve nutrients in millets and gluten-free food products were developed incorporating them at 10, 20 and 30%. Germinated Finger Millet Flour (GFMF) had ash (2.7 g/100g), fat (2.0 g/ 100g), crude fiber (4.5 g/100g), protein (8.7 g/100g), carbohydrate (69.2 g/100g), calcium (359.6 mg/100g) and iron (4.5 mg/100g). Popped pearl millet flour (PPMF) contained ash (2.2 g/100g), fat (5.9 g/100g), crude fiber (2.8 g/100g), protein (14.4 g/100g), carbohydrate (64.7 g/100g), calcium (51.2 mg/100g) and iron (8.9 mg/100g). Popping also enhanced ash, protein, carbohydrate, iron and phosphorus content in millets. Two products named fortified sweet pancake and millet dense halwa were prepared by incorporating GFMF and GPMF. Choco phirni and fritter snacks were developed by incorporating PFMF and PPMF. Sensory scores of the products revealed that 10% incorporation of all developed food products were best accepted. Thus incorporation of processed finger and pearl millets in developed food products helped in improving the nutrient contents and thus is a good alternative for celiac patients.

PERAN TEKNOLOGI DALAM PENGENDALIAN PENCEMARAN LINGKUNGAN HIDUP

2018 ◽  
Vol 6 (2) ◽  
Author(s):  
Arie Herlambang
Keyword(s):  
Environmental Pollution ◽  
Carrying Capacity ◽  
Pollution Control ◽  
Liquid Waste ◽  
Quality Standards ◽  
Environmental Damage ◽  
Waste Processing ◽  
Environment Pollution ◽  
Environment Quality ◽  
Waste Solid

Basically, nature has the ability to perform the restoration of environmental damage caused by increased human activity, but because of the limited carrying capacity, then the environment has decreased the quality from year to year. In saving the environment, technology plays a role in reducing the risk of pollution, increased efi siensi process, and creating processes and environmentall friendly products, monitoring and prediction of environment quality, environmental pollution control, restoration and environmental improvement. Waste Technology (end of pipe technology) are widely used to cope with environmental pollution, both for liquid waste, solid and air. Waste processing technology developed for the waste can be in accordance with quality standards thathave been established, while monitoring technology has been developed either manually or automatically. For recovery and improvement of technology has been developed remedies and restoration that rely on bacteria in nature.Keywords: end of pipe technology, reuse, recycle, reduce (3R), carrying capacity, and environment pollution

Preparation and characterization of collagen polypeptide chelated calcium from fish bone powder of channel catfish(Ictalurus punctatus)

2012 ◽  
Vol 36 (2) ◽  
pp. 314
Author(s):  
Jian-feng LU ◽  
Chang-wei MENG ◽  
Jin LI ◽  
Zi-hui GONG ◽  
Lin LIN ◽  
...  
Keyword(s):  
Ictalurus Punctatus ◽  
Channel Catfish ◽  
Fish Bone ◽  
Bone Powder

Advances in Triazole Synthesis from Copper-catalyzed Azide-alkyne Cycloadditions (CuAAC) Based on Eco-friendly Procedures

2019 ◽  
Vol 16 (2) ◽  
pp. 244-257 ◽  
Author(s):  
Marcus Vinicius Nora de Souza ◽  
Cristiane França da Costa ◽  
Victor Facchinetti ◽  
Claudia Regina Brandão Gomes ◽  
Paula Mázala Pacheco
Keyword(s):  
Biological Activities ◽  
Reaction Times ◽  
Water Extract ◽  
Fish Bone ◽  
New Drugs ◽  
Bone Powder ◽  
Wide Range ◽  
Recoverable Catalysts ◽  
Egg Shell ◽  
Work Up

Background: 1,2,3-triazoles are an important class of organic compounds and because of their aromatic stability, they are not easily reduced, oxidized or hydrolyzed in acidic and basic environments. Moreover, 1,2,3-triazole derivatives are known by their important biological activities and have drawn considerable attention due to their variety of properties. The synthesis of this nucleus, based on the click chemistry concept, through the 1,3-dipolar addition reaction between azides and alkynes is a well-known procedure. This reaction has a wide range of applications, especially on the development of new drugs. Methods: The most prominent eco-friendly methods for the synthesis of triazoles under microwave irradiation published in articles from 2012-2018 were reviewed. Results: In this review, we cover some of the recent eco-friendly CuAAC procedures for the click synthesis of 1,2,3-triazoles with remarks to new and easily recoverable catalysts, such as rhizobial cyclic β-1,2 glucan; WEB (water extract of banana); biosourced cyclosophoraose (CyS); egg shell powder (ESP); cyclodextrin (β- CD); fish bone powder; nanoparticle-based catalyst, among others. Conclusion: These eco-friendly procedures are a useful tool for the synthesis of 1,2,3-triazoles, providing many advantages on the synthesis of this class, such as shorter reaction times, easier work-up and higher yields when compared to classical procedures. Moreover, these methodologies can be applied to the industrial synthesis of drugs and to other areas.

scholarly journals Deep Dive Into the Effects of Food Processing on Limiting Starch Digestibility and Lowering the Glycemic Response

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 381
Author(s):  
Gautier Cesbron-Lavau ◽  
Aurélie Goux ◽  
Fiona Atkinson ◽  
Alexandra Meynier ◽  
Sophie Vinoy
Keyword(s):  
Food Processing ◽  
Imaging Techniques ◽  
Food Products ◽  
International Standards ◽  
Starch Digestibility ◽  
Deep Dive ◽  
Processing Technologies ◽  
X Ray ◽  
The Impact

During processing of cereal-based food products, starch undergoes dramatic changes. The objective of this work was to evaluate the impact of food processing on the starch digestibility profile of cereal-based foods using advanced imaging techniques, and to determine the effect of preserving starch in its native, slowly digestible form on its in vivo metabolic fate. Four different food products using different processing technologies were evaluated: extruded products, rusks, soft-baked cakes, and rotary-molded biscuits. Imaging techniques (X-ray diffraction, micro-X-ray microtomography, and electronic microscopy) were used to investigate changes in slowly digestible starch (SDS) structure that occurred during these different food processing technologies. For in vivo evaluation, International Standards for glycemic index (GI) methodology were applied on 12 healthy subjects. Rotary molding preserved starch in its intact form and resulted in the highest SDS content (28 g/100 g) and a significantly lower glycemic and insulinemic response, while the three other technologies resulted in SDS contents below 3 g/100 g. These low SDS values were due to greater disruption of the starch structure, which translated to a shift from a crystalline structure to an amorphous one. Modulation of postprandial glycemia, through starch digestibility modulation, is a meaningful target for the prevention of metabolic diseases.

Microorganisms and Food Products in Food Processing Using Full Factorial Design

2020 ◽  
pp. 36-50
Author(s):  
Davor Valinger ◽  
Jasna Gajdoš Kljusurić ◽  
Danijela Bursać Kovačević ◽  
Predrag Putnik ◽  
Anet Režek Jambrak
Keyword(s):  
Factorial Design ◽  
Food Processing ◽  
Food Products ◽  
Full Factorial Design ◽  
Full Factorial
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