scholarly journals NILAI GIZI, DAYA CERNA PROTEIN DAN DAYA TERIMA PATILO SEBAGAI MAKANAN JAJANAN YANG DIPERKAYA DENGAN HIDROLISAT PROTEIN IKAN MUJAIR (Oreochromis mossambicus)

2012 ◽  
Vol 1 (2) ◽  
Author(s):  
Haslina Haslina ◽  
Siti Fatimah Muis ◽  
Suyatno Suyatno
Keyword(s):  
Protein Content ◽  
Nutritive Value ◽  
Protein Hydrolysate ◽  
Protein Digestibility ◽  
Rank Test ◽  
Fish Protein ◽  
Significant Difference ◽  
Wilcoxon Sign Rank ◽  
Sign Rank Test ◽  
Fish Protein Hydrolysate

ABSTRACT Introduction: Patilo is one of traditional various snacks from Gunung Kidul that is made of fermented cassava waste and cassava starch. Fermentation is intended to reduce or eliminate the HCN content of cassava and to establish special flavour. The protein content of patilo is very low, therefore it can be enriched with animal protein from fresh water fish in form of fish flour or fish protein hydrolysate (FPH). Enrichment with fish protein hydrolysate has an advantage since it will be easier to digest by human because FPH better functional properties and higher solubility.Method: The study consisted of four activities that were 1) making/producing mujair FPH, 2) producing and enriched patilo with mujair FPH, 3) analyzed the nutritive values and protein digestibility of enriched and unenriched patilo and 4) analyzed the consumers acceptability of the products. The experiments were carried out in the 1) Food Engineering and Chemistry Laboratorium of Faculty of Agriculture Technology Semarang University, 2) Pilot Plan PAU and GMSK Laboratory of Bogor Institute of Agriculture, 3) Sidoardjo Village, Tepus Gunung Kidul. Variables being studied were nutritive value and protein digestibility of unenriched and enriched patilo with mujair FPH in several consumer acceptability in terms of flavour, taste, colour and texture. The study design was a complete random design of one factor in which the FPH was added in 5%, 10% and 15% concentration, each treatment repeated 3 times. Statistical analyses used for nutritive value and protein digestibility were Anova followed by Least Significant Difference test with 0,05 level of significancy Friedman and Wilcoxon Sign Rank test were used to test the organoleptic values both in the laboratory and in the field. Result:1) The nutritive value changes of raw enriched patilo were : a) significant decrease in water and carbohydrate content, b) significant increase in ash, fat and protein content compared to the unenriched patilo, 2) The nutritive value change of fried enriched patilo were : a) significant decrease in water and carbohydrate content, b) significant increase in fat, protein and energy content compared to the unenriched patilo, 3) The protein digestibility in raw and fried enriched patilo was significant higher than that without enrichement, 4) Patilo enriched with 10% mujair FPH was mostly liked by consumer either in the laboratory or in the field in term of taste, flavour and texture as for colour, all consumers prefered the unenriched patilo, 5) The changes of the nutritive values and protein digestibility were statistically significant in the enriched patilo, however from the nutrition point of view, only the increased of protein content (six folds increase) was meaningful. Conclusion: Patilo enriched with 10% mujair FPH is the most/well accepted by laboratory panelists and field consumers, and there was six folds increase in the protein content.   Key Word: Patilo, enrichment and fish protein hydrolysate.   ABSTRAK   Latar Belakang: Patilo adalah salah satu makanan jajanan tradisional Gunung Kidul yang diolah dari ampas singkong yang difermentasi dan dicampur dengan pati singkong. Kandungan protein dalam patilo sangat rendah, untuk itu perlu diperkaya antara lain dengan sumber protein hewani dari ikan air tawar baik dalam bentuk tepung ikan atau hidrolisat protein ikan (HPI). Tujuan: Penelitian ini bertujuan untuk 1). menganalisis nilai gizi patilo 2). menganalisis daya cerna protein patilo 3). menganalisis daya terima patilo goreng tanpa dan dengan penambahan HPI mujair Metode: Penelitian ini terdiri dari empat kegiatan yaitu: 1). pembuatan HPI mujair, 2). pembuatan dan pengkayaan patilo dengan HPI mujair, 3). pengujian nilai gizi dan daya cerna protein patilo tanpa dan dengan penambahan HPI mujair dan 4). uji penerimaan patilo baik di laboratorium maupun di lapangan. Variabel yang diamati adalah kandungan gizi patilo dan daya cerna protein patilo. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap dengan 1 faktor yaitu HPI0=tanpa penambahan HPI, HPI1= penambahan HPI 5% dari berat ampas (b/b), HPI2=penambahan HPI 10 % dari berat ampas (b/b) dan HPI3=penambahan HPI 15% dari berat ampas (b/b), masing-masing perlakuan diulang sebanyak tiga kali. Analisis kandungan gizi dan daya cerna patilo dengan Anova, uji dilanjutkan dengan uji Least Significant Difference (LSD) pada taraf dan 5%. Untuk analisis uji organoleptik baik di laboratorium maupun di lapangan dengan uji Friedman. Perbedaan hasil akan dilanjutkan dengan uji lanjut Wilcoxon Sign Rank Test. Hasil: 1) Nilai gizi patilo mentah dengan penambahan HPI mujair dibandingkan tanpa penambahan HPI mujair adalah : a) terjadi penurunan kadar air dan kadar karbohidrat secara signifikan (ρ<0,05) dan b) terjadi peningkatan kadar abu, kadar lemak dan kadar protein secara signifikan (ρ<0,05), 2) Nilai gizi patilo goreng dengan penambahan HPI mujair dibandingkan tanpa penambahan HPI mujair adalah : a). terjadi penurunan kadar air dan kadar karbohidrat secara signifikan (ρ<0,05) dan b).terjadi peningkatan kadar lemak, kadar protein dan energi secara signifikan (ρ<0,05) 3). Daya cerna protein patilo mentah dan goreng dengan penambahan HPI mujair meningkat secara signifikan (ρ=0,000) dibandingkan tanpa penambahan HPI mujair pada semua konsentrasi, 4). Patilo dengan penambahan HPI mujair 10% paling disukai oleh panelis agak terlatih dan panelis konsumen anak sekolah berdasarkan skor rasa, bau dan tekstur. Untuk warna, panelis agak terlatih dan panelis konsumen anak sekolah memilih patilo tanpa penambahan HPI mujair dan 5). Secara statistik perubahan nilai gizi dan daya cerna protein bermakna kecuali untuk kadar abu patilo goreng, namun dari sudut gizi perubahan yang berarti hanya pada kadar protein yang mencapai 6 kali lipat. Simpulan: Patilo yang diperkaya dengan HPI mujair 10% paling disukai oleh panelis agak terlatih maupun panelis konsumen anak sekolah dan terjadi kenaikan secara signifikan pada kadar protein yang mencapai 6 kali lipat. Kata Kunci : Patilo, pengkayaan dan hidrolisat protein ikan    Permalink : http://ejournal.undip.ac.id/index.php/jgi/article/view/3243  

scholarly journals OPTIMIZATION OF ENZYMATIC HYDROLYSIS OF FISH PROTEIN HYDROLYSATE (FPH) PROCESSING FROM WASTE OF CATFISH FILLET PRODUCTION

2014 ◽  
Vol 9 (3) ◽  
pp. 115 ◽  
Author(s):  
Bagus Sediadi Bandol Utomo ◽  
Theresia Dwi Suryanigrum ◽  
Herbert R Harianto
Keyword(s):  
Protein Content ◽  
Protein Hydrolysate ◽  
Fat Content ◽  
Weight Basis ◽  
Main Experiment ◽  
Optimum Temperature ◽  
Fish Protein ◽  
Hydrolysis Time ◽  
E Coli ◽  
Fish Protein Hydrolysate

An experiment to determine the optimum condition of fish protein hydrolysate (FPH) processing has been conducted to produce FPH with high protein content. The raw material was catfish (Pangasius sp.) waste from catfish fillet production. Fat content, sensory (color, odor and flavor), total number of bacteria (TPC) and E. coli were analyzed as supporting parameters. The experiment was initiated with preliminary experiment to determine the optimum temperature (temp variation: 50oC, 55oC, 60oC, and 65oC) and concentration of commercial papain enzyme (conc variation: 4%, 6%, and 8%) in FPH hydrolysis, while the main experiment was to determine the optimum time of hydrolysis (time variation: 6, 12, 24, 36, and 48 hours), and pH (pH variation: 5 and 7). Results showed that the optimum temperature in preliminary experiment was 60oC and optimum concentration of enzyme was 4%, whereas the main experiment resulted the optimum hydrolysis time of 48 hours and optimum pH of 5. This condition produced FPH with protein content of 1.21% wet weight basis (wb)  or 39.03% dry weight basis (db) and fat content of 0.16% wb (5.16% db). The sensory analysis of the end product revealed that from max score of 5, the scores of color, odor and flavor of the FPH were 3.50, 2.17 and 2.29, respectively. The product had TPC of 1.1x 107CFU/g with no E. coli infection.

scholarly journals Prioritization on cultivation and climate change adaptation techniques: a potential option in strengthening climate resilience in South Africa

2019 ◽  
Vol 37 (1) ◽  
pp. 62-72 ◽  
Author(s):  
Oduniyi Oluwaseun Samuel ◽  
Antwi Micheal Akwasi ◽  
Tekana Sibongile Sylvia
Keyword(s):  
Climate Change ◽  
South Africa ◽  
Climate Change Adaptation ◽  
Rank Test ◽  
North West ◽  
The Past ◽  
Wilcoxon Sign Rank Test ◽  
Significant Difference ◽  
Wilcoxon Sign Rank ◽  
Sign Rank Test

Numerous challenges currently experienced in the world today stemmed from global scientific collaborations that rely mainly on the ecosystem. Impact of climate variability threatens food security and production especially among the rural farming households. The study was conducted in North West Province of South Africa, to identify climate change adaptation techniques and to analyze prioritization of farmers on cultivation, both in the past and present. A total number of 497 rural household maize farmers were selected through a stratified sampling method from two district municipalities. Descriptive statistics were used to compute the mean, frequency and percentages, while Wilcoxon sign rank test established farmers’ prioritization on cultivation. The results show different adaptation strategies used. On the other hand, Wilcoxon sign rank test showed a statistically significant difference (P<0.05) between the farmers prioritization on cultivation both in the past and present. The study recommends incorporation of conservation agricultural practices to the existing strategies.

scholarly journals Effect of Yellowstripe scad (Selaroides leptolepis) protein hydrolysate in the reduction of oil uptake in deep-fried squid

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1929-1936
Author(s):  
E.H. Hau ◽  
Amiza M.A. ◽  
Z. Mohd Zin ◽  
N.A. Shaharudin ◽  
M.K. Zainol
Keyword(s):  
Protein Hydrolysate ◽  
Retention Rate ◽  
Film Formation ◽  
Economic Value ◽  
Fish Protein ◽  
Oil Uptake ◽  
Thermal Gelation ◽  
Significant Difference ◽  
Seafood Products ◽  
Fish Protein Hydrolysate

Although the fried products are delicious with a tenderizing effect on the crust due to the presence of fat, over-consumption of fried products causes health problems, especially coronary diseases. The tendency of proteins in film formation and thermal gelation to reduce the absorption of oil in fried products is emphasized. The purpose of this study was to determine the reduction of oil in deep-fried squid by the incorporation of protein hydrolysate and to discuss its effect. Yellowstripe scad protein hydrolysate was produced using Alcalase® enzyme. Fat content was determined using the Soxhlet method, subsequently substituted into a formulation for oil uptake calculation. The viscosity of batter was determined using a rheometer. The viscosity of the batter and batter pick-up was found to be directly proportional, showing a significantly reduced pattern from 0 to 20%. Incorporating 10% of fish protein hydrolysate successfully decreased oil absorption by 17.35±0.73% with a good water retention rate of 38.46%. The addition of the Yellowstripe scad fish protein hydrolysate modified the size and shape of the pore. Sensory acceptance portrayed no significant difference among the three samples (0%, 5% and 10% of incorporation), indicating that panellists were able to accept samples incorporated with fish protein hydrolysate. The findings of this study showed that Yellowstripe scad protein hydrolysate can minimize the uptake of oil in fried seafood products and thus could increase the economic value of the Yellowstripe scad fish.

scholarly journals Analisis Profitabilitas Perusahaan Kompas 100 Sebelum dan Saat Pandemi Covid-19

2021 ◽  
Vol 4 (2) ◽  
pp. 397-414
Author(s):  
Sherfina Tabatini Evany ◽  
Risal Rinofah ◽  
Pristin Prima Sari
Keyword(s):  
Stock Exchange ◽  
Secondary Data ◽  
Sampling Technique ◽  
Rank Test ◽  
Wilcoxon Sign Rank Test ◽  
Significant Difference ◽  
Wilcoxon Sign Rank ◽  
Sign Rank Test ◽  
The Difference ◽  
Profitability Ratios

This study aims to find out how significant the difference caused by the covid-19 pandemic is on the Profitability (ROA,ROE,NPM) of the Kompas 100 company.In this research, using descriptive comparative with quantitative approach and using secondary data. The population includes companies listed on the Kompas 100 index on the Indonesia Stock Exchange, then selected using purposive sampling technique, obtained a total of 46 companies that meet the criteria. The profitability uses (ROA, ROE, NPM). Then the ratio was tested differently using the Wilcoxon sign rank test with the help of SPSS 22.The results showed that there was a significant difference in profitability ratios which included ROA, ROE and NPM at the Kompas 100 company between the period before and during the covid-19 pandemic. Keywords: Profitability, ROA, ROE , NPM

scholarly journals Characteristics of Fish Protein Hydrolysate from Yellowstripe Scad (Selaroides leptolepis) Produced by a Local Microbial Protease

2020 ◽  
Vol 147 ◽  
pp. 03017
Author(s):  
Yusro Nuri Fawzya ◽  
Safira M. Nursatya ◽  
Rini Susilowati ◽  
Ekowati Chasanah
Keyword(s):  
Protein Content ◽  
Whey Protein ◽  
Protein Hydrolysate ◽  
High Protein ◽  
Fish Protein ◽  
Hydrolysis Process ◽  
Microbial Protease ◽  
Foaming Capacity ◽  
Fish Protein Hydrolysate ◽  
Spray Dried

Fish protein hydrolysate (FPH) containing small protein or peptides and amino acids has a great attention related to the provision of high protein foods to overcome the problem of malnutrition. This research was purposed to prepare FPH from yellowstripe scad (Selaroides leptolepis) by using a local microbial protease from Bacillus subtilis BII-1. Hydrolysis process was done in a laboratory scale (500 g minced fish) at 55oC for 6 h. The liquid hydrolysate was then spray dried using whey protein and maltodextrin at a concentration of 20 and 30% for each filler. The treatment of whey protein powder produced FPHs with higher protein content (31.71-33.97% db) and slightly yellowish in color compared to maltodextrin (11.88-16.66% db). Their foaming capacity and stability were 20-100% and 15% in 5-10 min, respectively. However, FPHs prepared with maltodextrin had no foaming capacity. The hydrolysates from both treatments had low water and oil absorption with the value less than 3 mL/g hydrolysate. A trial on scaling up production using 30 kg fish, showed that optimization or adjustment should be carried out due to the high amount and high protein content of the residual products.

scholarly journals Optimasi Formula MP-ASI Bubuk Instan Sumber Protein dengan Subtitusi Hidrolisat Protein Ikan (HPI) dan Tepung Kacang Hijau Menggunakan Response Surface Methodology (RSM)

2019 ◽  
Vol 8 (4) ◽  
pp. 123
Author(s):  
Yosi Irene Putri ◽  
Syaiful Anwar ◽  
Diana Nur Afifah ◽  
Ekowati Chasanah ◽  
Yusro Nuri Fawzya ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Protein Content ◽  
Response Surface ◽  
Mung Bean ◽  
Protein Hydrolysate ◽  
Complementary Food ◽  
Fish Protein ◽  
Protein Sources ◽  
Bean Flour ◽  
Fish Protein Hydrolysate

AbstrakPenelitian ini bertujuan untuk mengoptimalkan formulasi bahan baku sumber protein pada Makanan Pendamping ASI (MP-ASI) untuk mendapatkan kandungan protein tertinggi. Metode eksperimen yang menggunakan 3-faktor 1-respon dengan menggunakan Response Surface Methodology (RSM). Tepung susu skim, bubuk Hidrolisat Protein Ikan (HPI), dan tepung kacang hijau dengan berbagai konsentrasi digunakan sebagai sumber bahan baku dan kandungan protein digunakan sebagai respon. Hasil dari respon dianalisis dengan analisis varians (ANOVA) dan melihat nilai desirability (optimasi terbaik). Formula MP-ASI dari hasil optimasi protein terbaik kemudian dilanjutkan dengan analisis proksimat. Hasil penelitian menunjukkan bahwa jenis bahan baku memiliki pengaruh terhadap kandungan protein (p<0,05). Tiga formula MP-ASI bubuk terbaik dari hasil optimasi adalah memiliki nilai desirability sebesar 0,714–0,791, kadar protein sebesar 18,72–19,38 g, kadar air berkisar 7,14–7,34 g, kadar abu berkisar 2,95–3,10 g dan kadar lemak berkisar 5,44–5,82 g dalam 100 g bubuk MP-ASI. Kesimpulannya, formula MP-ASI dapat ditentukan berdasarkan kadar protein tertinggi dan rasio bahan baku mempengaruhi kandungan nutrisi pada produknya Optimization of Formula for High Protein–Complementary Food using Fish Protein Hydrolysate and Mung Bean Flour by Response Surface MethodologyAbstractThis research aims to optimize the formula of material for protein sources to get the optimum response (based on protein content). The method of 3-factor and 1-response was used using Response Surface Methodology (RSM) to analyze the materials of skim milk flour (g, X1), Fish Protein Hydrolysate (FPH) flour (g, X2), and mung bean flour (g, X3) as independent variable/factor, whereas protein (g, Y) was used as dependent variable /response. The results were analyzed with variant analysis (ANOVA) and observed its desirability value to obtain best optimum value. The best of formula was examined its nutrition value using proximate analysis. This research showed that independent variables (X) had significant effect to the dependent variable (Y) (p<0.05). The best three formulas of high–protein complementary food had desirability value starting from 0.714 to 0.791. The proximate test resulted protein content of 18.72–19.38 g, moisture content of 7.14–7.34 g, ash content of 2.95–3.10 g, and fat content of 5.44–5.82 g. In conclusion, the best formula could be determined successfully using combinations of protein sources.

scholarly journals Pengaruh Keteraturan Senam Hamil terhadap Kualitas Tidur pada Ibu Hamil Trimester III di Desa Gedangsewupare Kediri

2019 ◽  
Vol 4 (2) ◽  
pp. 34
Author(s):  
Dewi Taurisiawati Rahayu ◽  
Nur Hardianti Hastuti
Keyword(s):  
Sleep Quality ◽  
Pregnant Women ◽  
Abdominal Wall ◽  
Sleep Disturbances ◽  
Rank Test ◽  
Wilcoxon Sign Rank Test ◽  
Significant Difference ◽  
Post Test ◽  
Wilcoxon Sign Rank ◽  
Sign Rank Test

Sleep disturbances experienced by most pregnant women, how to overcome this is by doing regular and safe pregnancy exercises. This study aims to determine whether there is influence of pregnant gymnastics on sleep quality in pregnant women in the third trimester.This study used a pre-experimental method with the design of one group pre-test post-test. Total population of 15 third trimester pregnant women in Gedangsewu village on April 15 to May 14 2018 and the sample in this study were 13 respondents, using simple random sampling technique. Independent variables are pregnant gymnastics and the dependent variable is sleep quality. The instrument in the study was the PSQI questionnaire. Data analysis using Wilcoxon Sign Rank Test statistical test.Using the Wilcoxon Sign Rank Test statistical test, it was found that p = 0.000 or p <0.01 means that there was a significant difference in sleep quality in the pre-test with post-test III trimester pregnant women.Pregnant gymnastics has several benefits including eliminating complaints during pregnancy including sleep patterns. Pregnant women who regularly do pregnancy exercise, the muscles of the abdominal wall will be stronger so that the elasticity of the muscles of the abdominal wall can also be maintained so that it can adapt to changes during pregnancy.

A comparison of undried and dried fish-protein hydrolysate as a protein source for calf milk replacers

1979 ◽  
Vol 28 (2) ◽  
pp. 191-198 ◽  
Author(s):  
A. M. Petchey ◽  
J. B. Owen ◽  
I. M. Mackie ◽  
A. H. Ritchie ◽  
E. R. Ørskov
Keyword(s):  
Weight Gain ◽  
Milk Protein ◽  
Protein Hydrolysate ◽  
Live Weight ◽  
Fish Protein ◽  
Live Weight Gain ◽  
Significant Difference ◽  
Dried Fish ◽  
Fish Protein Hydrolysate ◽  
Milk Replacers

ABSTRACTMilk replacers in which skim milk protein (SMP) was replaced in various proportions by undried or dried fish protein hydrolysate (FPH) were offered twice daily to British Friesian male calves. Various proportions of fish protein and milk protein in the diets were obtained by mixing replacer made from SMP with replacers made from undried and dried FPH respectively. The ratios were: 100 FPH, 0 SMP; 67 FPH, 33 SMP; 33 FPH, 67 SMP; and 0 FPH, 100 SMP. Calves were offered the milk replacers only to a maximum of 5 1 per day until 28 days when concentrates and hay were offered ad libitum. The calves were weaned after 42 days. Feed intake and live-weight gain were recorded for 84 days.There was a marked decrease in performance to weaning when the milk replacer contained two-thirds or more of the FPH. The FPH-fed calves had lower hay intakes than those fed milk only. Treatment differences in post-weaning live-weight gain reflected mainly differences in concentrate intake. There was no significant difference in live-weight gain nor food efficiency for calves fed either undried or dried FPH in any period to 84 days. The number of treatments for scour was similar for the two groups. However, the calves fed dried FPH had a lower dry-matter intake in the post-weaning period.

Sign in / Sign up

Export Citation Format

Share Document