scholarly journals THE EFFECT OF SEAWEED POWDER (Eucheuma cottonii) ADDITION IN CATFISH SAUSAGE

2015 ◽  
Vol 2 (1) ◽  
pp. 1
Author(s):  
Lisa Amanda Yakhin ◽  
Kristalia Mulya Wijaya ◽  
Joko Santoso
Keyword(s):  
Clarias Gariepinus ◽  
Gel Strength ◽  
Sensory Properties ◽  
Gelling Agent ◽  
Gel Properties ◽  
Commercial Fish ◽  
Lipid Contents ◽  
Gelling Properties ◽  
Sarcoplasmic Protein ◽  
Eucheuma Cottonii

Sangkuriang catfish (Clarias gariepinus) is one of freshwater fish which gives low gelling capacity due to its high content of sarcoplasmic protein and lipid contents. Catfish surimi was made into fish sausage with tapioca starch as filler and seaweed powder as gelling agent. Seaweed Eucheuma cottonii have ability to increase gelling properties because of its hydrocolloid content, carrageenan. In this research, different concentrations of E. cottonii seaweed powder were added to fish sausage. E. cottonii powder improved gel strength (1816.69 g.cm), WHC (88.67%) of fish sausage without giving any effect to the sensory properties of fish sausage (aroma, flavor, off-flavor, color). The best concentration of E. cottonii powder adding was 0.50%. Fish sausage added with seaweed powder (0.50%) had comparable WHC, gel properties (gel strength, biting and folding test) and sensory properties with commercial fish sausage marketed in Indonesia. Furthermore, fish sausages added by either seaweed powder had higher whiteness degree, whiter color, and higher dietary fiber content compare to commercial fish sausage. Keywords : catfish, Eucheuma cottonii, fish sausage, seaweed powde 

Gelling Properties of Spanish Mackerel (Scomberomorus niphonius) Surimi as Affected by Washing Process and High Pressure

2010 ◽  
Vol 6 (4) ◽  
Author(s):  
Xiaoling Luo ◽  
Ruijin Yang ◽  
Wei Zhao ◽  
Zhenzhu Cheng ◽  
Xiaoyan Jiang
Keyword(s):  
High Pressure ◽  
Moisture Content ◽  
High Pressures ◽  
Gel Strength ◽  
Band Intensity ◽  
Gel Properties ◽  
Spanish Mackerel ◽  
Gelling Properties ◽  
Washing Process ◽  
Scomberomorus Niphonius

This study evaluated the effect of washing conditions on gel properties of Spanish mackerel and investigated the application of high pressure to improve the gel properties of Spanish mackerel. Alkaline-saline washing process surimi (ASWPS) showed the increase in gel strength by 40.19% than unwashed surimi, and by 26.74% than conventional washing process surimi (CWPS). These increases were associated with the lowered expressible moisture content. However, no differences were found in deformation of gels prepared by different washing processes. Electrophoretic studies revealed that ASWPS had the highest MHC and actin band intensity. Alkaline-saline washing process surimi was subjected to ultra-high pressures of 100, 200, 300, 400, 500 MPa for 30 min at 40°C. The effects of pressure on both springiness and cohesiveness were insignificant. Hardness and chewiness of samples treated at 300 and 400 MPa increased significantly when compared with the control, which increase by 2.68 and 2.40 times at 300 MPa and by 2.87 and 2.70 times at 400 MPa, respectively. However, these values slightly decreased after treatment at 500 MPa. In addition, pressure increased the whiteness of surimi, the higher pressure the more increase.

scholarly journals The physical characteristics of analog cincau from different proportions of the cottonii organic powder

2021 ◽  
Vol 924 (1) ◽  
pp. 012087
Author(s):  
E Sinurat ◽  
J Basmal ◽  
Nurhayati
Keyword(s):  
Alkali Treatment ◽  
Gel Strength ◽  
Physical Characteristics ◽  
Gelling Agent ◽  
Physical Analysis ◽  
Soluble Fiber ◽  
Physical Quality ◽  
Tapioca Flour ◽  
Eucheuma Cottonii

Abstract Black grass jelly often called black jelly, also known as black cincau (“cincau” in Indonesian), was produced by boiling the black grass jelly to extract the jelly. It has a high soluble fiber content. This study investigated the analog cincau formulation using organic powder cottonii (OPC) ingredients as the gelling agent. The OPC was obtained from Seaweed Eucheuma cottonii (Lampung) without an alkali treatment. The analog cincau formulation consists of OPC, konjac, KCl, tapioca flour, cincau flavor. A commercial cincau was used as a reference. The physical quality characterization of analog cincau in this study includes gel strength, elasticity, and syneresis. Based on the physical analysis results, the best formula of analog cincau was the cincau using the following formula: OPC 65%, konjac 15%, tapioca flour 10%, and KCl 10%. Its physical characteristics were almost similar to the commercial cincau. The characteristics of the cincau with the best formula were the gel strength of 532 g/cm2, elasticity 246 (g/sec), and syneresis 2.70%.

scholarly journals PENGARUH PENAMBAHAN Eucheuma cottonii DAN Sargassum sp. TERHADAP KOMPOSISI KIMIA, AKTIVITAS ANTIOKSIDAN SERTA SIFAT SENSORI SELAI UBI JALAR UNGU (Ipomoea batatas Poir)

2020 ◽  
Vol 3 (1) ◽  
pp. 43
Author(s):  
Umi Kalsum ◽  
Asnani Asnani ◽  
Kobajashi Togo Isamu
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Water Content ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Sensory Properties ◽  
Crude Fiber ◽  
Test Results ◽  
Purple Sweet Potato ◽  
Eucheuma Cottonii

The effect of addition of Eucheuma cotttonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam (Ipomoea batatas Poir) ABSTRACT         This study aims to determine the effect of the addition of Eucheuma cottonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam. This study used a Completely Randomized Design (CRD) consisting of four treatments using the combination of Sargassum sp., E. cottonii and purple sweet potatoes respectively: 45: 5: 50% (S1), 40: 10: 50% (S2), 35 : 15 : 50 % (S3), 30 : 20 : 50% (S4) and repeat three times. The results of the research obtained showed a real effect on sensory values which included color, aroma, and texture. The test results of the chemical content of jam showed water content between 27.62 %, ash content 1.59 %, crude fiber 1.44 % and carbohydrates 88.96 %. The test results of antioxidant content with percentage inhibitor (IC50) that is 337.81 μg / mL respectively. The results of this study indicate that there is an influence on the content of water content, ash, crude fiber, total carbohydrates and antioxidant content present in the purple sweet potato jam in each treatment.Keywords: Eucheuma cottonii, Ipomoea batatas, chemical composition and antioxidants, Sargassum sp., Jam, Sensory test ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan rumput laut jenis Eucheuma cottonii dan Sargassum sp. terhadap komposisi kimia, aktivitas antioksidan dan sifat sensori selai ubi jalar ungu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari  empat perlakuan kombinasi penggunaan Sargassum sp., E. cottonii dan ubi jalar ungu, yaitu berturut-turut: 45: 5: 50 % (S1), 40: 10: 50 % (S2), 35: 15: 50 % (S3), serta 30: 20: 50 % (S4), ulangan sebanyak tiga kali. Hasil penelitian yang diperoleh menunjukkan pengaruh nyata terhadap nilai sensori yang meliputi warna, aroma dan tekstur. Hasil uji kandungan kimia selai menunjukkan kadar air 27,62 %, kadar abu 1,59%, serat kasar 1,44 % dan karbohidrat 88,96 %. Hasil uji kandungan antioksidan dengan nilai persentase penghambat (IC50) yaitu 337,81 g/mL. Hasil penelitian ini menunjukkan bahwa terdapat pengaruh terhadap kandungan kadar air, abu, serat kasar, karbohidrat total dan kandungan antioksidan yang ada pada selai ubi jalar ungu pada setiap perlakuan.Kata kunci: Eucheuma cottonii, Ipomoea batatas Poir, komposisi kimia dan antioksidan, Sargassum sp., Selai, uji sensori.

scholarly journals KEMAMPUAN PEMBENTUKAN GEL SURIMI MANYUNG (Arius spp.) PADA BERBAGAI KONDISI PEMANASAN DAN PENCUCIAN

2002 ◽  
Vol 4 (2) ◽  
pp. 1
Author(s):  
Iwan Y.B. Lelana ◽  
Amir Husni
Keyword(s):  
Statistical Analysis ◽  
Gel Strength ◽  
Sensory Characteristics ◽  
Gel Properties ◽  
Time Frequency ◽  
Time Treatment ◽  
Surimi Gel

Manyung is one of low value fish in Yogyakarta. In order to increase the value, manyung was processed into surimi. In this research, manyung was processed into surimi with different heating temperatures (40, 45, 50, 55, 60, and 70oC) and washing time frequency (0, 1, 2, 3, 4, and 5 times) to investigate the gel properties of manyung surimi. Gel strength of manyung surimi increased as washing time treatment increased from 0 to 5 times. Statistical analysis showed that the 4 washing time and 5 washing time have similar gel strength and sensory characteristics. Manyung surimi with 5 washing time and pre-incubation at 60oC followed by cooking at 90oC produced the highest gel strength.

Influence of ultrasound on chemically induced gelation of micellar casein systems

2013 ◽  
Vol 80 (2) ◽  
pp. 138-143 ◽  
Author(s):  
Jayani Chandrapala ◽  
Bogdan Zisu ◽  
Sandra Kentish ◽  
Muthupandian Ashokkumar
Keyword(s):  
Viscoelastic Properties ◽  
Surface Hydrophobicity ◽  
Gel Strength ◽  
Gel Properties ◽  
Dairy Processing ◽  
Chemically Induced ◽  
Micellar Casein ◽  
Protein Gelation ◽  
Protein Gels ◽  
Weak Gel

Gelation is a significant operation in dairy processing. Protein gelation can be affected by several factors such as temperature, pH, or enzyme addition. Recently, the use of ultrasonication has been shown to have a significant impact on the formation of whey protein gels. In this work, the effect of ultrasonication on the gelation of casein systems was investigated. Gels were formed by the addition of 7·6 mm Tetra Sodium Pyro Phosphate (TSPP) to 5 wt% micellar casein (MC) solutions. Sonication at 20 KHz and 31 W for up to 30 min changed the surface hydrophobicity of the proteins, whereas surface charge was unaltered. Sonication before the addition of TSPP formed a firm gel with a fine protein network and low syneresis. Conversely, sonication after TSPP addition led to an inconsistent weak-gel-like structure with high syneresis. Gel strength in both cases increased significantly after short sonication times, while the viscoelastic properties were less affected. Overall, the results showed that ultrasonication can have a significant effect on the final gel properties of casein systems.

Genetic Relatedness of Salmonella Serovars Isolated from Catfish (Clarias gariepinus) and Tilapia (Tilapia mossambica) Obtained from Wet Markets and Ponds in Penang, Malaysia

2016 ◽  
Vol 79 (4) ◽  
pp. 659-665 ◽  
Author(s):  
TITIK BUDIATI ◽  
GULAM RUSUL ◽  
WAN NADIAH WAN-ABDULLAH ◽  
LI-OON CHUAH ◽  
ROSMA AHMAD ◽  
...  
Keyword(s):  
Genetic Relatedness ◽  
Random Amplified Polymorphic Dna ◽  
Clarias Gariepinus ◽  
Fish Feed ◽  
Commercial Fish ◽  
Tilapia Mossambica ◽  
Rapd Pcr ◽  
Salmonella Serovars ◽  
Relationship Of ◽  
Repetitive Extragenic Palindromic Pcr

ABSTRACT A total of 43 Salmonella enterica isolates belonging to different serovars (Salmonella Albany, Salmonella Agona, Salmonella Corvallis, Salmonella Stanley, Salmonella Typhimurium, Salmonella Mikawasima, and Salmonella Bovis-morbificans) were isolated from catfish (Clarias gariepinus) and tilapia (Tilapia mossambica) obtained from nine wet markets and eight ponds in Penang, Malaysia. Thirteen, 19, and 11 isolates were isolated from 9 of 32 catfish, 14 of 32 tilapia, and 11 of 44 water samples, respectively. Fish reared in ponds were fed chicken offal, spoiled eggs, and commercial fish feed. The genetic relatedness of these Salmonella isolates was determined by random amplified polymorphic DNA PCR (RAPD-PCR) using primer OPC2, repetitive extragenic palindromic PCR (REP-PCR), and pulsed-field gel electrophoresis (PFGE). Composite analysis of the RAPD-PCR, REP-PCR, and PFGE results showed that the Salmonella serovars could be differentiated into six clusters and 15 singletons. RAPD-PCR differentiated the Salmonella isolates into 11 clusters and 10 singletons, while REP-PCR differentiated them into 4 clusters and 1 singleton. PFGE differentiated the Salmonella isolates into seven clusters and seven singletons. The close genetic relationship of Salmonella isolates from catfish or tilapia obtained from different ponds, irrespective of the type of feed given, may be caused by several factors, such as the quality of the water, density of fish, and size of ponds.

scholarly journals SIFAT FUNGSIONAL SEMI REFINED CARRAGEENAN (SRC) DARI RUMPUT LAUT EUCHEUMA COTTONII ASAL KABUPATEN SANGIHE

2020 ◽  
Vol 6 (1) ◽  
pp. 31-36
Author(s):  
Obyn Pumpente ◽  
Jaka Frianto Putra Palawe
Keyword(s):  
Functional Properties ◽  
Potassium Hydroxide ◽  
Gel Strength ◽  
Raw Material ◽  
Added Value ◽  
Economic Potential ◽  
Sulfate Content ◽  
Eucheuma Cottonii

Rumput  laut merupakan  salah  satu  komoditas  unggulan  sektor  perikanan  karena  permintaan  yang  terus meningkat untuk kebutuhan dalam negeri maupun untuk ekspor. Untuk  meningkatkan  nilai  tambah  dan  harga  jual, maka pengolahan rumput laut menjadi  produk  karaginan  perlu  dilakukan. Tetapi meskipun rumpu laut cukup melimpah di Kabupate Sangihe, sejauh  ini  belum  ada penelitian  mengenai  kualitas  tepung  karaginan  yang diolah  dari  rumput  laut  asal  pesisir  Kabupaten Kepulauan Sangihe.  Tujuan  penelitian  ini  adalah  untuk mendapatkan  konsentrasi  KOH  yang  menghasilkan  karaginan  terbaik  dan  mengkarakterisasi  sifat  fungsional  karagi­nan  rumput laut  Eucheuma cottonii  asal  Kampung Bulo, Kecamatan Tabukan Selatan, Kabu­paten Kepulauan Sangihe sedangkan manfaat  dari  penelitian  ini dapat memberikan informasi tentang prospek pengembangan  usaha  budidaya  rumput  laut di Kabupaten Kepulauan Sangihe dan  prospek usaha  karaginan  sebagai  bahan  baku berbagai industri.  Metode Penelitian ini merupakan penelitian deskriptif, dengan mengamati sifat fungsional  dari pesisir Kabupaten Kepulauan Sangihe, prosedur penelitian dilakukan menggunakan dua tahap yaitu pada tahap pertama pengolahan SRC dengan perlakuan konsentrasi potasium hidroksida 4%, 6%, 8% dan 10%, suhu 80°C dan waktu proses 2 jam, tahap kedua yakni analisis sifat fungional dan rendemen. Penggunaan kalium hidroksida pada proses pembuatan SRC telah memenuhi standar mutu. Kisaran nilai rendemen sebesar 48.49-52.04%, nilai kekuatan gel yakni sebesar 279.59-394.22g/cm2, nilai viskositas didapatkan sebesar 22.08-35.79 cP, nilai kadar sulfat berkisar 18.13-25.43%. Nilai sifat fungsional SRC dari rumput laut  Eucheuma cottonii  asal  Kampung Bulo, Kecamatan Tabukan Selatan, Kabupaten Kepulauan Sangihe memenuhi standar yang ditetapkan oleh FAO dan BSN.   Seaweed is one of the promising fisheries commodities because of its increasing de­mand for both domestic and export needs. To increase added value and price, it is necessary to process seaweed into carrageenan products. However, despite the economic potential of carrageenan and the abundance of seaweed in Sangihe Islands, no research has addressed the quality of carrageenan from seaweed of this region. This study aimed to obtain the best KOH concentration for producing the best carrageenan from Euchema cottonii of Bulo village Nusa Tabukan district Sangihe Islands and to characterize its carrageenan functional properties. The benefit of this research included to provide information regarding the prospects of developing sea­weed cultivation in the regency and semi refined carrageenan (SRC) supply as raw material for various industries. The functional properties of semi SRC were determined by using two step analyses. First, SRC was treated with different concentration of potassium hydroxide (4%, 6%, 8% and 10%) KOH at 80°C and for 2 hours. Then, it was followed by analysis of SRC’s functional properties and yields. The results showed yield of 48.49 to 52.04%, gel strength of 279.59-394.22g /cm2, viscosity of 22.08-35.79 cP and sulfate content of 18.13-25.43%. These SRC’s functional properties of E. cottonii from Sangihe Is­lands Regency and the KOH concentration used in this study met the standards set by FAO and BSN.

scholarly journals Vessel Volume, Gelling Agent, and Basal Salts Affect pH and Gel Strength of Autoclave Tissue Culture Media

HortScience ◽  
1994 ◽  
Vol 29 (6) ◽  
pp. 683-685 ◽  
Author(s):  
Hazel Y. Wetzstein ◽  
Choongsik Kim ◽  
Harry E. Sommer
Keyword(s):  
Tissue Culture ◽  
Culture Media ◽  
Basal Medium ◽  
Gel Strength ◽  
Gelling Agent ◽  
Mean Values ◽  
Gelling Agents ◽  
Tissue Culture Media ◽  
Vessel Volume ◽  
Basal Salts

Effects of autoclaving volume, gelling agent (Bactoagar, Gel-gro, Phytagar), and basal salts [Murashige and Skoog (MS); Woody Plant Medium (WPM); Gamborg B5 (GB)] on gel strength and pH of tissue culture media were tested. Gel strength was significantly affected by gelling agent and basal medium. MS media were generally softer than comparable WPM or GB media. As the vessel volume during autoclaving decreased, gel strength significantly decreased with Phytagar and Bactoagar gelling agents; Gel-gro had greater gel strength at the intermediate volume of medium autoclave. In all cases, autoclaving resulted in a pH decrease of 0.2 to 0.5 pH units. Lower pH values were associated with softer gels. The type of gelling agent did not greatly affect the postautoclave pH; mean values among gelling agents were within 0.05 pH units. Postautoclave pH of MS medium was lower than that of WPM or GB. This study verifies the need to observe uniform sterilization protocols to maintain consistency in the chemical and physical properties of media.

scholarly journals Sensory and Physicochemical Characteristics of Manyung (Arius thalassinus) Kekian High Fiber with the Addition of Eucheuma cottonii Seaweed

2020 ◽  
Vol 36 (1) ◽  
pp. 1
Author(s):  
Meisya Asri Widiyanti ◽  
Lukita Purnamayati ◽  
Romadhon Romadhon
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Dietary Fiber ◽  
Quality Criteria ◽  
Physicochemical Characteristics ◽  
Gel Strength ◽  
Water Holding Capacity ◽  
High Fiber ◽  
Water Holding ◽  
Eucheuma Cottonii

Kekian is a processed product from fish meat added with seasoning, fillers and binders then formed and wrapped with tofu skin. Kekian has a low dietary fiber so that the addition of seaweed porridge can be used to increase the content of dietary fiber in kekian. The purpose of this study was to determine the effect of adding different seaweed porridge (Eucheuma cottonii) to characteristics of manyung (Arius thalassinus) kekian and determine the best seaweed porridge to the best kekian fish characteristics. The research method used was experimental laboratories using a completely randomized design of one factor is concentration of the addition of porridge (0%, 20%, 30% and 40%) with 3 replications. Sensory value data were analyzed by the Kruskal-Wallis test, while tests of dietary fiber, air content, protein content, water holding capacity and gel strength were analyzed using ANOVA. The results showed that the difference in the addition of seaweed porridge had a significant effect (P <0.05) on sensory values, dietary fiber, water content, protein content, water holding capacity and gel strength. Manyung kekian with the addition of E. cottonii porridge 20% is the best product with quality criteria: sensory of 7.61 <µ <7.86, dietary fiber of 6.03%, water content of 69.31%, protein content by 11.49%, Water Holding Capacity by 39.69% and gel strength by 773.82 kgf.

scholarly journals Quality Evaluation of Different African Catfish (Clarias gariepinus) Meat Pickles during Storage

2021 ◽  
pp. 76-87
Author(s):  
H. E. Abdel-Mobdy ◽  
H. A. Abdel - Aal ◽  
S. L. Souzan ◽  
A. G. Nassar
Keyword(s):  
Nutritional Quality ◽  
Room Temperature ◽  
Quality Evaluation ◽  
Clarias Gariepinus ◽  
Lemon Juice ◽  
Ash Content ◽  
Tomato Juice ◽  
African Catfish ◽  
Lipid Contents

Fish pickles (made with tomato juice, vinegar, and lemon juice) were made from catfish (Clariasgariepinus) and their nutritional quality were evaluated. The quality of the vinegar pickle was excellent, and the quality of the lemon and tomato juice pickle was satisfactory. The  moisture  content  of  the  pickle  products  ranged  from    67.32  to 67.58%  (Treatment 1 = with  vinegar),  66.60  to  67.03%  (Treatment 2= with  tomato  juice  ),  and  67.18  to  67.55  % (Treatment 3= with lemon juice) up to 90 day storage at ambient temperature. The protein and lipid contents  of  pickle  with  vinegar,  tomato  juice  and  lemon  juice    were  ranged  from  (16.91-16.38  and  13.46-13.78),  (18.01-17.68  and  13.46-13.85)  and  (16.72-16.43  and 13.62-13.97%), respectively; ash content in all sample pickling was ranged from (0.98 to 1.30%). The quality of catfish pickles stored at room temperature was found to be acceptable for consumption after 90 days.

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