The Effect of different Concentration of Fish Meat on Texture, Nutrition and Sensory of ‘Tahu bakso’ made from Tilapia (Oreochromish niloticus)

Central Java is popular for soybean tofu and one of its diversification product is ‘tahu bakso’which is very famous in Central Java especially Semarang. ‘Tahu bakso’ generally produce from beef, whereas nile fish meat has a potential to be used as raw material to replace beef in producing ‘tahu bakso’. Utilisation of nile fish meat can support fish protein intake by community as well as for promoting local protein resource. The aims of this study was to observe the effect of different concentration of fish meat on physical, chemical and sensory characteristic of ‘tahu bakso’. The parameters evaluated include texture (hardness, deformation, gel strength), proximate (protein, fat, carbohydrate, ash and water), and sensory (hedonic test) of the product resulted. This study used experimental laboratory by using Completely Randomised Design with Anova (p<0,05). The treatments covers: different concentration of fish meat (30%, 40% and 50%). Treatment with highest hardness and gel strength was performed by 30% concentration with the value of 530.88 g.cm. Whereas treatment 40% concentration has highest deformation of 23.47 mm, and has no significant different to 50% concentration. Based on analysis of variance, different concentration of fishmeat gave significant effect on characteristic of proximate especially on protein and fat (p<0.05) but has no significant effect on water and ash content (p>0.05). Different concentration of fish meat has no significant effect on hedonic of ‘tahu bakso’ resulted. Overall ‘tahu bakso’ made from nile meat with 50% concentration is considered to be the most preferred by panelist, but the overall value has no significant different to 40% concentration. Therefore, it is concluded that concentration 40% of fish meat is considered as the best treatment for producing ‘tahu bakso’ with respect to texture, nutrition, sensory attributes. ‘y

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The Effect of different Concentration of Fish Meat on Texture, Nutrition and Sensory of ‘Tahu bakso’ made from Tilapia (Oreochromish niloticus)

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v19i3.15073 ◽

2017 ◽

Vol 19 (3) ◽

pp. 214

Author(s):

Tri Winarni Agustini ◽

Yosomenggolo Sastro Darmanto ◽

Ima Wijayanti ◽

Putut Har Riyadi

Keyword(s):

Analysis Of Variance ◽

Sensory Attributes ◽

Gel Strength ◽

Ash Content ◽

Fish Protein ◽

Fish Meat ◽

Central Java ◽

Physical Chemical ◽

Experimental Laboratory ◽

Local Protein

Abstract Central Java is popular for soybean tofu and one of its diversification product is ‘tahu bakso’which is very famous in Central Java especially Semarang. Utilisation of nile fish meat can support fish protein intake by community as well as for promoting local protein resource. The aims of this study was to observe the effect of different concentration of fish meat on physical, chemical and sensory characteristic of ‘tahu bakso’. The parameters evaluated include texture (hardness, deformation, gel strength), proximate (protein, fat, carbohydrate, ash and water), and sensory (hedonic test) of the product resulted. This study used experimental laboratory by using Completely Randomised Design with Anova (p<0,05). The treatments covers: different concentration of fish meat (30%, 40% and 50%). Treatment with highest hardness and gel strength was performed by 30% concentration with the value of 530.88 g.cm. Whereas treatment 40% concentration has highest deformation of 23.47 mm, and has no significant different to 50% concentration. Based on analysis of variance, different concentration of fish meat gave significant effect on characteristic of proximate especially on protein and fat (p<0.05) but has no significant effect on water and ash content (p>0.05). Different concentration of fish meat has no significant effect on hedonic of ‘tahu bakso’ resulted.Overall ‘tahu bakso’ made from nile meat with 50% concentration is considered to be the most preferred by panelist, but the overall value has no significant different to 40% concentration. Therefore, it is concluded that concentration 40% of fish meat is considered as the best treatment for producing ‘tahu bakso’ with respect to texture, nutrition, sensory attributes.

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PHYSICOCHEMICAL CHARACTERISTICS OF GELATIN EXTRACTED FROM THE SCALES OF SEABREAM SPARUS LATUS HOUTTUYN (USING RAW MATERIAL FROM VIETNAM)

VESTNIK OF ASTRAKHAN STATE TECHNICAL UNIVERSITY ◽

10.24143/1812-9498-2017-1-90-96 ◽

2017 ◽

pp. 90-96

Author(s):

Као Тхи Хуе ◽

Нгуен Тхи Минь Ханг ◽

Ле Нгуен Тхань ◽

Михаил Юрьевич Карапун ◽

Рамзия Гумеровна Разумовская

Keyword(s):

Physicochemical Properties ◽

Protein Content ◽

Food Industry ◽

Physicochemical Characteristics ◽

Gel Strength ◽

Ash Content ◽

Raw Material ◽

Gelling Temperature ◽

Moisture Percentage ◽

Foaming Capacity

The article studies composition and some physicochemical properties of gelatin prepared from the scales of seabream ( Sparus latus Houttuyn). The yield of extracted gelatin was 15.1%. Gelatin sample contained high protein content (91.7%), a low ash content (1.15%), carbohydrates (0.04 ± 0.01%), the moisture percentage of 7.11%, fat was absent. The physicochemical properties of gelatin were investigated: gel strength of 232 g, melting point at 29°C, gelling temperature at 12°C and melting temperature at 25°C. The values of foaming capacity and stability were 240% and 50%, respectively. The carried out comparison revealed higher protein content and lower ash and moisture content in in the gelatin obtained from seabream scales compared to commercial gelatin extracted from hogskin, which makes it possible to use in food industry as a potential substitution of commercial analogues.

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Chemical and sensory properties of analogue rice based on kimpul flour (Xanthosoma sagitifolium)

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/951/1/012019 ◽

2022 ◽

Vol 951 (1) ◽

pp. 012019

Author(s):

S Noviasari ◽

P S Assyifa ◽

I Sulaiman

Keyword(s):

Research Method ◽

Laboratory Method ◽

Ash Content ◽

Consumer Acceptance ◽

Raw Material ◽

Chemical Characteristics ◽

Sensory Testing ◽

Bayes Method ◽

Rice Grains ◽

Experimental Laboratory

Abstract Analog rice is artificial rice shaped like rice grains made from non-rice carbohydrate-rich flour with water, which can overcome food security in Indonesia. Taro kimpul is a local food rich in carbohydrates that cannot be widely used. Therefore, kimpul thread has the potential to be used as raw material in the manufacture of analog rice. This study aimed to determine the chemical characteristics of kimpul taro analog rice with dyes and binders. In addition, it is expected to increase consumer acceptance based on sensory testing. This research method uses an experimental laboratory method by making analog rice with 4 formulations. The analysis was water content, ash content, protein content, fat content, carbohydrate content, and sensory (hedonic) analysis, including colour, taste, texture, and overall aroma. The results showed that analog rice A was the best formula selected using the Bayes method based on the results of chemical and hedonic tests. Chemical and sensory characteristics of analog rice A with the use of 4% CMC and 32% beet are as follows moisture 2.88%; ash 2.3%; fat 1.1%; 5.7% protein; carbohydrate 87.94% and a preference value with an average range of neutral-good.

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PENGARUH PENGGUNAAN PELARUT DAN TEKNIK EKSTRAKSI TERHADAP MUTU GELATIN KAKI AYAM

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v16n1.2019.10-18 ◽

2020 ◽

Vol 16 (1) ◽

pp. 10

Author(s):

NFN Miskiyah ◽

NFN Juniawati ◽

Elmi Kamsiati

Keyword(s):

Production Process ◽

Protein Content ◽

Fat Content ◽

Gel Strength ◽

Ash Content ◽

Water Bath ◽

Raw Material ◽

Modification Process ◽

Religious Aspects ◽

Standard Regulation

<div>Proses produksi gelatin dari bahan baku alternatif diperlukan untuk mengatasi kebutuhan gelatin halal. Saat ini, terdapat batasan penggunaan gelatin, terkait dengan aspek kehalalannya. Eksplorasi proses produksi gelatin dari limbah pemotongan ayam memerlukan berbagai modifikasi agar memenuhi standar mutu gelatin yang telah ditetapkan oleh Standar Nasional Indonesia (SNI). Tujuan penelitian ini adalah mengetahui sifat fisikokimia gelatin yang dihasilkan dari kaki ayam dan karakteristiknya dari proses modifikasi gelatin. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap dengan empat ulangan. Perlakuan yang digunakan dalam penelitian adalah bahan pelarut (A) (A1: HCl 1%,, A2: NaOH 1%,; A3: CH3COOH 1%) dan metode ekstraksi (B) (B1: pemanasan menggunakan water bath dan B2: menggunakan panci bertekanan/presto). Hasil penelitian menunjukkan bahwa kaki ayam memiliki kandungan protein yang cukup tinggi, sehingga berpotensi digunakan sebagai bahan baku untuk produksi gelatin. Perlakuan terbaik adalah 2 hari ekstraksi menggunakan pelarut CH3COOH 1%, dengan proses ekstraksi menggunakan water bath selama 1 jam. Rendemen gelatin 6,75 ± 1,89%; kadar air 10,41 ± 0,63%; kadar abu 3,90 ± 0,43%; kandungan lemak 9,68 ± 1,21%; kandungan protein 77,21 ± 0,58%; pH 5,62 ± 0,13; bersifat larut; viskositas 6,67 ± 1,53 cPs; kekuatan gel 164,75 ± 3,40 g bloom; kandungan residu Cu 4,52 ± 0,71 ppm; Zn 9,92 ± 0,22 ppm; As 0,000 ± 0,00 ppm; dan Sulfit 5.56 ± 0,30 ppm. Proses produksi gelatin dengan menggunakan metode asam dan proses ekstraksi dengan water bath belum menghasilkan gelatin yang sesuai dengan standar mutu gelatin (SNI), sehingga perlu perbaikan dalam metode ekstraksi.</div><div> </div>Production process of gelatin from alternatif material is needed to overcome the supply of halal gelatin. There are several obstacles to the use of gelatin, one of this related to religious aspects, that is prohibition of consuming ingredients from pigs. Explorations of production process of gelatin from waste of chicken slaughtering house need some modiifications, so can meet to the Indonesian Standard Regulation (SNI). The purpose of this research was to know the physicochemical properties of gelatin produced from chicken feet, and their characteristics from modification process of gelatin. The results showed that chicken feet has a high enough protein content, so it was potential to be used as a raw material for gelatin production. The best treatment was 2 days exraction using CH3COOH 1% solvent, followed by heating using waterbath for 1 hour. Yield of gelatin 6.75 ± 1.89%; water content 10,41 ± 0,63%; ash content 3,90 ± 0,43%; fat content 9.68 ± 1.21%; protein content 77,21 ± 0,58%; pH 5.62 ± 0.13; solubility was soluble; viscosity 6.67 ± 1.53 cPs; gel strength 164.75 ± 3.40 bloom; Cu residue content of 4.52 ± 0.71 ppm; Zn 9,92 ± 0,22 ppm; As 0,000 ± 0.00 ppm; Sulfite 5.56 ± 0.30 ppm. However, it is need improvement to reduce the fat content in gelatin product

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The Quality of Alkali Treated Cottonii (ATC) Made from Eucheuma cottonii Collected from Different Regions In Indonesia

SQUALEN Bulletin of Marine and Fisheries Postharvest and Biotechnology ◽

10.15578/squalen.v8i3.37 ◽

2013 ◽

Vol 8 (3) ◽

pp. 117 ◽

Cited By ~ 3

Author(s):

Muhamad Darmawan ◽

Bagus Sediadi Bandol Utomo ◽

Raekal Amral Yuda Mulia

Keyword(s):

Melting Point ◽

Moisture Content ◽

Raw Materials ◽

Gel Strength ◽

Ash Content ◽

Raw Material ◽

Sulphate Content ◽

Eucheuma Cottonii

The presented study has been carried out in order to study the quality of Alkali Treated Cottonii (ATC) made from Eucheuma cottonii which being collected from different regions in Indonesia (Belitung, Nusa Tenggara Barat and Lampung). The quality variables analyzed were the characteristics of raw materials (Clean anhydrous weed and impurities) and the characteristics of ATC produced (moisture content, ash content, acid insoluble ash content, yield, gel strength, sulphate content, gelling -melting point). The analysis was done in 3 replicates and the data were statistically analyzed using SPSS 15 package software. Results indicated that the raw material from Lampung had a better quality than those from Nusa Tenggara Barat and Belitung. In addition, the characteristics of ATC produced from these three raw materials showed that seaweed from Lampung produced better quality ATC than those from Nusa Tenggara Barat and Belitung in terms of their gel strength, sulphate content and yield.

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Facile preparation of nanofiller-paper using mixed office paper without deinking

TAPPI Journal ◽

10.32964/tj14.3.167 ◽

2015 ◽

Vol 14 (3) ◽

pp. 167-174 ◽

Cited By ~ 8

Author(s):

QIANQIAN WANG ◽

J.Y. ZHU

Keyword(s):

Cellulose Nanofibrils ◽

Ash Content ◽

Raw Material ◽

Mechanical Grinding ◽

Microscope Imaging ◽

Facile Preparation ◽

Electron Microscope Imaging ◽

Thermal Stability Of ◽

Scanning Electron ◽

Office Paper

Mixed office paper (MOP) pulp without deinking with an ash content of 18.1 ± 1.5% was used as raw material to produce nanofiller-paper. The MOP pulp with filler was mechanically fibrillated using a laboratory stone grinder. Scanning electron microscope imaging revealed that the ground filler particles were wrapped by cellulose nanofibrils (CNFs), which substantially improved the incorporation of filler into the CNF matrix. Sheets made of this CNF matrix were densified due to improved bonding. Specific tensile strength and modulus of the nanofiller-paper with 60-min grinding reached 48.4 kN·m/kg and 8.1 MN·m/kg, respectively, approximately 250% and 200% of the respective values of the paper made of unground MOP pulp. Mechanical grinding duration did not affect the thermal stability of the nanofiller-paper.

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Pengurangan Kadar Minyak Pada Abon Ikan Produksi Savitri Dan Tiaras Dengan Penerapan Alat Peniris Serbaguna Di Kota Kupang

JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) ◽

10.36339/je.v2i2.147 ◽

2018 ◽

Vol 2 (2) ◽

pp. 20

Author(s):

Muntasir Muntasir ◽

Pius Weraman

Keyword(s):

Raw Material ◽

Added Value ◽

Filter Model ◽

Simulation Tools ◽

The Public ◽

Fish Meat ◽

Efficiency Increase ◽

Main Components ◽

Design And Manufacture

Community Partnership Program in small home industry of making fish floss brand "Savitri" and "Tiaras" inKupang city in the form of application of electric centrifugation filter model has been implemented. One of the problemsin the production of Savitri and Tiaras fish floss is that there is still a lot of oil in the frying product which is only drainedon a simple sieve and then placed for some time on traditional tools of filter and paper that can cause low quality and lowquality, so it is necessary to reduce the oil yield frying fish floss product. In order to increase the added value and sellingvalue of the products, it is necessary synergy between Universities and Partners in the form of application of the results ofscience and technology to the public. The main components of the composer of the versatile filter are the cylindrical plateas the bucket of the filter, the cylinder filter, the electric dynamo as the centrifuge system rotator and the load-bearingconstruction. The method of this program is the provision of materials, design and manufacture of tools, demonstrationtools and the provision of a versatile filter cylinder system centrifuge model by the team, simulation tools, specialcounseling at the location of partners and suggestions as a follow-up in the endurance of production. The output of thisprogram can provide added value in the form of the use of this tool can improve labor efficiency, increase productivitypartners by producing 40 kg to 50 kg raw material, raw fish marlin, fish meat after cleaning, processed, fried, in andpacked into 80-100 packs of fish floss with the price of Rp. 40,000.00 per package weighing 250 grams. With estimatedpartners will earn a profit of Rp 3,200,000 - 4,000,000.00 per production or 12,800,000.00 - 16,000,000.00 per month incash and consumptions, as well as the abundance of non-greasy, clean and hybrid fish products

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Fish protein intake induces fast-muscle hypertrophy and reduces liver lipids and serum glucose levels in rats

Bioscience Biotechnology and Biochemistry ◽

10.1080/09168451.2014.951025 ◽

2014 ◽

Vol 79 (1) ◽

pp. 109-116 ◽

Cited By ~ 18

Author(s):

Fuminori Kawabata ◽

Takafumi Mizushige ◽

Keisuke Uozumi ◽

Kohsuke Hayamizu ◽

Li Han ◽

...

Keyword(s):

Protein Intake ◽

Muscle Hypertrophy ◽

Serum Glucose ◽

Fast Muscle ◽

Fish Protein ◽

Liver Lipids ◽

Glucose Levels

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Assessment of Pellets from Three Forest Species: From Raw Material to End Use

Forests ◽

10.3390/f12040447 ◽

2021 ◽

Vol 12 (4) ◽

pp. 447

Author(s):

Miguel Alfonso Quiñones-Reveles ◽

Víctor Manuel Ruiz-García ◽

Sarai Ramos-Vargas ◽

Benedicto Vargas-Larreta ◽

Omar Masera-Cerutti ◽

...

Keyword(s):

Chemical Properties ◽

Ash Content ◽

Hot Water ◽

Raw Material ◽

Chemical Components ◽

Energy Yield ◽

Cellulose Content ◽

Fixed Carbon ◽

End Use ◽

The Impact

This study aimed to evaluate and compare the relationship between chemical properties, energy efficiency, and emissions of wood and pellets from madroño Arbutus xalapensis Kunth, tázcate Juniperus deppeana Steud, and encino colorado Quercus sideroxyla Humb. & Bonpl. in two gasifiers (top-lit-up-draft (T-LUD) and electricity generation wood camp stove (EGWCS)) in order to determine the reduction of footprint carbon. In accordance with conventional methodologies, we determined the extracts and chemical components (lignin, cellulose, holocellulose), and the immediate analyses were carried out (volatile materials, fixed carbon, ash content and microanalysis of said ash), as well as the evaluation of emission factors (total suspended particulate matter (PM2.5), CO, CO2, CH4, black carbon (BC), elemental carbon (EC), and organic carbon (OC)). The results were statistically analyzed to compare each variable among species and gasifiers. The raw material analyzed showed how the pH ranged from 5.01 to 5.57, and the ash content ranged between 0.39 and 0.53%. The content values of Cu, Zn, Fe, Mg, and Ca ranged from 0.08 to 0.22, 0.18 to 0.19, 0.38 to 0.84, 1.75 to 1.90, and 3.62 to 3.74 mg kg−1, respectively. The extractive ranges from cyclohexane were 2.48–4.79%, acetone 2.42–4.08%, methanol 3.17–7.99%, and hot water 2.12–4.83%. The range of lignin was 18.08–28.60%. The cellulose content ranged from 43.30 to 53.90%, and holocellulose from 53.50 to 64.02%. The volatile material range was 81.2–87.42%, while fixed carbon was 11.30–17.48%; the higher heating value (HHV) of raw material and pellets presented the ranges 17.68–20.21 and 19.72–21.81 MJ kg−1, respectively. Thermal efficiency showed statistically significant differences (p < 0.05) between pellets and gasifiers, with an average of 31% Tier 3 in ISO (International Organization for Standardization) for the T-LUD and 14% (ISO Tier 1) for EGWCS, with Arbutus xalapensis being the species with the highest energy yield. The use of improved combustion devices, as well as that of selected raw material species, can reduce the impact of global warming by up to 33% on a cooking task compared to the three-stone burner.

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