Nutritional and Microbiological Characteristics of Snakehead Fish Flour (Channa Striata) and Its Modification as Weight Enhancing Supplements for Children with Tuberculosis

Tria Astika Endah Permatasari; Ernirita Ernirita; Ika Kurniaty; Giri Widakdo

doi:10.13189/fst.2021.090301

Microbiological Characteristics of Spontaneous Bacterial Peritonitis in Korea

The Korean Journal of Hepatology ◽

10.3350/kjhep.2007.13.3.304 ◽

2007 ◽

Vol 13 (3) ◽

pp. 304 ◽

Cited By ~ 2

Author(s):

Jeong Heo ◽

Soon Ho Um

Keyword(s):

Spontaneous Bacterial Peritonitis ◽

Bacterial Peritonitis ◽

Microbiological Characteristics

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Diversifikasi Ikan Air Tawar Dalam Pembuatan Eccado Daging Ikan Gabus (Channa Striata) Dikelurahan Pahandut Seberang

Jurnal Pengabdi ◽

10.26418/jplp2km.v3i1.36142 ◽

2020 ◽

Vol 3 (1) ◽

pp. 10

Author(s):

Muhammad Noor Yasin ◽

Firlianty . ◽

Anang Najamudin

Keyword(s):

Omega 3 ◽

Omega 6 ◽

Channa Striata

Eccado adalah produk olahan yang dibuat dari daging atau udang yang dicincang dengan penambahan tepung dan bumbu-bumbu. Pada umumnya Eccado diolah dari daging ayam, untuk menggantikan eccado ayam maka dicari sumber alternatif baru salah satunya digunakan ikan Gabus karena memiliki daging yang banyak, tebal dan putih. Potensi eccado ikan Gabus ini sangat tinggi baik aspek ekonomi juga kandungan gizinya karena mengandung omega 3 dan omega 6. Ikan Gabus bisa dimanfaatkan dengan cara langsung mengolahnya menjadi beberapa jenis makanan atau mengawetkannya melalui proses penggaraman dan pengeringan. Masih belum banyaknya diversifikasi bentuk pengolahan ikan hasil usaha budidaya khususnya ikan Gabus menjadi makanan olahan lain juga disebabkan karena masih minimnya informasi tentang teknologi pengolahan hasil perikanan. Permasalahan yang dihadapi mitra adalah : 1) Selama ini mitra belum mengetahui variasi tentang Teknologi Hasil Perikanan karena terbatasnya pengetahuan dan informasi yang diterima serta keterampilan yang dimiliki. 2) Mitra juga belum pernah mendapatkan pelatihan dan demonstrasi tentang pembuatan eccado dari ikan air tawar dalam hal ini ikan jenis ikan family Channidae Menurut SNI 7756 : 2013 dapat didefinisikan Eccado ikan merupakan produk olahan hasil perikanan dengan menggunakan lumatan daging ikan/udang dan atau surimi minimum 30%, tepung dan bahan-bahan lainnya, dibentuk dan dibungkus dengan kulit pangsit. Sedangkan Eccado merupakan salah satu jenis olahan fish jelly produk dengan menggunakan kulit kembang tahu yang berfungsi memberikan rasa yang khas.Tujuan kegiatan pengabdian kepada masyarakat ini untuk membantu mengatasi permasalahan yang dihadapi oleh masyarakat Pahandut Seberang l) Pendampingan teknologi diversifikasi pengolahan daging ikan menjadi eccado. 2) Promosi kegiatan Pahandut seberang sebagai lokasi wisata kuliner dengan kegiatan-kegiatan yang dapat meningkatkan kualitas kuliner dari ikan dan ekonomi masyarakat di sekitarnya.

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Molecular and Immunological Mechanisms of Channa striata in Diabetic Wound Healing

International Journal of Pharmaceutical Research ◽

10.31838/ijpr/2020.sp2.046 ◽

2020 ◽

Vol 12 (sp2) ◽

Keyword(s):

Wound Healing ◽

Diabetic Wound ◽

Immunological Mechanisms ◽

Diabetic Wound Healing ◽

Channa Striata

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KARAKTERISTIK ABON IKAN GABUS (Channa striata) DENGAN SUBTITUSI KLUWIH (Artocarpus camansi)

Jurnal Litbang Provinsi Jawa Tengah ◽

10.36762/litbangjateng.v16i2.768 ◽

2018 ◽

Vol 16 (2) ◽

pp. 219-226

Author(s):

Sri Rizqi Annisa ◽

Dewi Larasati ◽

Endang Bekti K

Keyword(s):

Protein Content ◽

Water Content ◽

Analysis Of Variance ◽

Fiber Content ◽

Substitution Treatment ◽

Fish Fillet ◽

Organoleptic Test ◽

Average Water ◽

Channa Striata

The aim of this study was to determine the characterization of shredded mureel fish with kluwih substitution on water content, protein content, fiber content and organoleptic (preference for crispness and taste). This study uses a simple Randomized Complete Design (RCD) with the substitution treatment of kluwih and mureel fish, with the following ratio: S1 (240g: 60g), S2 (210g: 90g), S3 (180g: 120g), S4 (150g: 150g), S5 (120g: 180g). Data were analyzed statistically by analysis of variance and if there was a significant effect, further testing was done with BNJ at the level of 5%. The results showed that kluwih substitution in the manufacture of mureel fish shredded had an average: water content of 8.33-10.62%, protein :16.83-22.00%, fiber : 6.79-6.99%, score crispness 2-6.12, taste score 2.6-6.6. Based on the results of the analysis of the variety of kluwih substitutes and mureel fish have a significant effect on water content, protein content and crisp organoleptic test, taste on mureel fish fillet, and no significant effect on fiber content. The best kluwih substitution in S3 treatment with 120 grams of substitute kluwih and 180 grams of mureel fish.

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Effects of Tillage Mangement on Microbiological Characteristics Related to Transformation of Carbon, Nitrogen, and Phosphrous in Luvo-aquic Soil

Chinese Journal of Appplied Environmental Biology ◽

10.3724/sp.j.1145.2013.00868 ◽

2013 ◽

Vol 19 (5) ◽

pp. 868-872 ◽

Cited By ~ 1

Author(s):

Junhua WANG ◽

Junli HU ◽

Xiangui LIN ◽

Anning ZHU ◽

Jue DAI ◽

...

Keyword(s):

Microbiological Characteristics

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A Review of the Characteristics, Properties and Methods for Quantification of Roxithromycin

Current Pharmaceutical Analysis ◽

10.2174/1573412916999200818103758 ◽

2020 ◽

Vol 16 ◽

Author(s):

Marcus Vinicius Martins Rubatino ◽

Ana Laura Araújo Santos ◽

Rayssa Araújo dos Santos ◽

Magali Benjamim de Araújo

Keyword(s):

Analytical Methods ◽

Environmental Samples ◽

Biological Fluids ◽

Pharmaceutical Preparations ◽

Gram Negative Bacteria ◽

Analytical Technique ◽

Detection Systems ◽

Gram Positive Bacteria ◽

Microbiological Characteristics ◽

Biological And Environmental Samples

: Roxithromycin is one of the most frequently used macrolide antibiotics, a safe group of antimicrobials that acts against Gram-positive bacteria and some Gram-negative bacteria. It is sold in several countries in different dosage forms (tablets and capsules) and strengths (50, 100, 150 and 300 mg). Several analytical methods have been described to quantify roxithromycin in different matrices, such as biological and environmental samples and food. Identifying the main characteristics of the drugs and selecting appropriate analytical methods for their quantification are of paramount importance for understanding the behavior of drugs, metabolites and impurities. This review presents the physicalchemical and microbiological characteristics, properties as well as methods for quantification of roxithromycin in biological fluids, pharmaceutical preparations, food and environmental samples. HPLC coupled to various detection systems is the most used analytical technique to determine roxithromycin in these matrices. Although many analytical methods have been reported for the analysis of this drug, it is very important to include in this context a prospective view, in order to implement new analytical technologies for the quality control of this antimicrobial that contribute to the preservation of economic and environmental impacts.

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