scholarly journals ISOLASI DAN KARAKTERISASI GELATIN DARI TULANG AYAM DENGAN METODE ASAM

ALCHEMY ◽  
2013 ◽  
Author(s):  
Akyunul Jannah ◽  
Anik Maunatin ◽  
Arin Windayanti ◽  
Yuana Findianti ◽  
Zulfiatul Mufidah
Keyword(s):  
Acetic Acid ◽  
Acid Concentration ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Raw Materials ◽  
Extraction Temperature ◽  
Acetic Acid Concentration ◽  
Chicken Bone

<p>The purpose of this study was to determine the quality of gelatin by using raw materials bone chicken (Gallus gallus domesticus) and the Broiler chickens for differences in the concentration of acetic acid immersion process ( curing ).The method used in this study is the preparation and broiler chicken bones , isolation of gelatin with various concentration of acetic acid in the curing process , the process of hydrolysis , extraction temperature rise and gelatin with gelatin obtained include the characterization of protein , water , ash and metal.</p>The results showed the highest yield of gelatin produced from Broiler chicken bone types with acetic acid concentration of 1 % , ie 3.25%. Gelatin highest protein content of 86.27 % of the types of Broiler chicken bone with acetic acid concentration of 1.5 %. Lowest ash content of 15.7 % gelatin from bone types Broiler chicken with 1 % acetic acid concentration , and from analysis using AAS contained Cu at 0.6 % (of the type of chicken bones, acetic acid concentration of 0.5 %) and Cu metal content of 1.1 % (of the type of Broiler chicken bones, acetic acid concentration of 1 %. highest moisture content of 0.17 % gelatin from bone types Kampung chicken with 1 % acetic acid concentration

scholarly journals PENGARUH PENAMBAHAN STARTER MIKROBA SERTA PEMERASAN PULP TERHADAP KONDISI FERMENTASI DAN MUTU BIJI KAKAO (Theobroma cacao L.)

2018 ◽  
Vol 13 (3) ◽  
pp. 156
Author(s):  
S. Joni Munarso ◽  
Kun Tanti Dewandari ◽  
Zahra Haifa
Keyword(s):  
Acetic Acid ◽  
Lactobacillus Plantarum ◽  
Acid Concentration ◽  
Theobroma Cacao ◽  
Starter Culture ◽  
Acetic Acid Concentration ◽  
Acetobacter Aceti ◽  
Cocoa Beans ◽  
Theobroma Cacao L

<p>Telah dilakukan penelitian yang bertujuan untuk mengetahui pengaruh penambahan starter mikroba (<em>Acetobacter aceti, Lactobacillus plantarum dan Saccharomyces cereviceae</em>) serta pemerasan pulp terhadap fermentasi dan mutu biji kakao. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) pola faktorial 3x5 dengan dua kali ulangan. Faktor pertama adalah fermentasi yaitu fermentasi biji kakao secara spontan (F1), Fermentasi biji kakao dengan penambahan <em>A. aceti, L. plantarum dan S. cereviciae</em> (F2), Fermentasi biji kakao dengan perlakuan pemerasan pulp serta penambahan <em>A. aceti, L. plantarum dan S. cereviciae</em> (F3). Sedangkan faktor kedua adalah lama fermentasi (H1, H2, H3, H4 dan H5). Hasil penelitian menunjukkan bahwa penambahan starter meningkatkan konsentrasi etanol pada saat fermentasi dan meningkatkan kadar asam asetat, tetapi menurunkan konsentrasi asam oksalat pada biji kakao. Penambahan starter disertai pemerasan pulp menghasilkan biji kakao dengan kadar asam asetat sebesar 0,47%, sedangkan biji kakao tanpa pemerasan kadar asam asetat 0,49%. Penambahan starter disertai pemerasan pulp menghasilkan mutu biji kakao terbaik dengan karakteristik sebagai berikut: skor nilai uji belah tertinggi (379 dari 400), mutu fisik (Golongan mutu A) serta memenuhi persyaratan mutu SNI 2008 No. 2323 tentang biji kakao dengan rasio jumlah per berat biji sebanyak 88 biji/100g; nilai pH 4,93; kadar asam asetat 0,47%, kadar lemak 34,90%, kadar air 4,47%, kadar serat kasar 3,66% dan kadar abu 4,82% dengan waktu fermentasi selama 5 hari.</p><p align="center"><strong>English Version Abstract</strong></p><p align="center"><strong><strong>Effect of Starter Culture Addition and Depulping on The Fermentation and Quality of Cocoa Beans (Theobroma cacao L.)</strong></strong></p><p>S Joni Munarso, Kun Tanti Dewandari, and Zahra Haifa. 2016. Effect of Starter Culture Addition and Depulping on The Fermentation and Quality of Cocoa Beans (<em>Theobroma cacao L</em>.). The aimed of this study was to investigate the effect of starter culture addition (<em>Acetobacter aceti, Lactobacillus plantarum, and Saccharomyces cerevisiae</em>) with depulping on the fermentation and quality of cocoa beans. The experimental design of this study was conducted using a 3×5 factorial Completely Randomized Design (CRD) with duplicate replication. The first factor was fermentation condition included spontaneously fermented cocoa beans (F1), fermentation of cocoa beans with the addition of <em>A. aceti, L. plantarum and S. cereviciae </em>(F2), Fermented cocoa beans with depulping and addition of <em>A. aceti, L. plantarum and S. Cereviciae</em> (F3). The second factor was time of fermentation. The result revealed that starter addition increased ethanol concentration on the fermentation process, increased acetate acid, and citric acid concentratio, meanwhile oxalic acid decreased on cocoa beans during 5 days of fermentation. Depulping caused a slight decrease in acetic acid concentration at the end of fermentation with value of 0,47%, meanwhile the sample of cocoa beans without depulping treatment had acetic acid concentration of 0,49%. Starter culture addition and depulping treatment resulted the best characteristic of cocoa beans which visualized by the largest amounts of cut test score (379 of 400), physical quality (Grade A) and completed SNI No. 2323-2008 requirements with total beans/100 g ratio of 88 beans/100g; pH values of 4,93; acetic acid concentrations of 0,47%, content of fat 15,12%, moisture 4,47%, crudefiber 3,66% and total ash 4,82% after 5 days fermentation.</p>

Оrganic Meat Production of Broiler Chickens Hubbard Redbro Cross

2020 ◽  
Keyword(s):  
Broiler Chickens ◽  
Raw Materials ◽  
Animal Health ◽  
Meat Products ◽  
Poultry Meat ◽  
Meat Production ◽  
Significant Difference ◽  
Environmentally Safe ◽  
The Impact

This article presents the results of studying the impact of housing and feeding conditions on broiler chickens of Hubbard RedBro cross, as well as the quality of products obtained when using floor and cage content, in a farm. It established that when receiving a mixed feed of own production using feed raw materials grown on a farm without the use of pesticides, a statistically significant decrease in potentially dangerous substances for animal health is recorded. Compared with factory feed, it has reduced the content of pesticides by 14 times, and mercury and arsenic by 24 times, cadmium by five times, and lead by ten times. The results of the study of economic indicators of growing Hubbard RedBro cross broiler chickens, as well as the chemical composition and quality of carcasses, indicated that there was no significant difference between the floor and cell conditions of keeping. Still, the use of a diet based on eco-feeds contributed to a statistically significant decrease in the concentration of toxic metals in the muscles of the poultry of the experimental groups. As a result, it found that the use of the studied compound feed in the diets of broiler chickens increased the indicators of Biosafety and ensured the production of environmentally safe ("organic") poultry meat products.

scholarly journals The Combined Effects of Magnesium Oxide and Inulin on Intestinal Microbiota and Cecal Short-Chain Fatty Acids

Nutrients ◽  
2021 ◽  
Vol 13 (1) ◽  
pp. 152
Author(s):  
Kanako Omori ◽  
Hiroki Miyakawa ◽  
Aya Watanabe ◽  
Yuki Nakayama ◽  
Yijin Lyu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Dietary Fiber ◽  
Magnesium Oxide ◽  
Acid Concentration ◽  
Short Chain Fatty Acids ◽  
Water Soluble ◽  
Short Chain ◽  
Acetic Acid Concentration ◽  
Chain Fatty Acids

Constipation is a common condition that occurs in many people worldwide. While magnesium oxide (MgO) is often used as the first-line drug for chronic constipation in Japan, dietary fiber intake is also recommended. Dietary fiber is fermented by microbiota to produce short-chain fatty acids (SCFAs). SCFAs are involved in regulating systemic physiological functions and circadian rhythm. We examined the effect of combining MgO and the water-soluble dietary fiber, inulin, on cecal SCFA concentration and microbiota in mice. We also examined the MgO administration timing effect on cecal SCFAs. The cecal SCFA concentrations were measured by gas chromatography, and the microbiota was determined using next-generation sequencing. Inulin intake decreased cecal pH and increased cecal SCFA concentrations while combining MgO increased the cecal pH lowered by inulin and decreased the cecal SCFA concentrations elevated by inulin. When inulin and MgO were combined, significant changes in the microbiota composition were observed compared with inulin alone. The MgO effect on the cecal acetic acid concentration was less when administered at ZT12 than at ZT0. In conclusion, this study suggests that MgO affects cecal SCFA and microbiota during inulin feeding, and the effect on acetic acid concentration is time-dependent.

scholarly journals A Methodology Based on FT-IR Data Combined with Random Forest Model to Generate Spectralprints for the Characterization of High-Quality Vinegars

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1411
Author(s):  
José Luis P. Calle ◽  
Marta Ferreiro-González ◽  
Ana Ruiz-Rodríguez ◽  
Gerardo F. Barbero ◽  
José Á. Álvarez ◽  
...  
Keyword(s):  
Random Forest ◽  
Raw Materials ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Raw Material ◽  
Support Vector ◽  
Protected Designation Of Origin ◽  
Ft Ir

Sherry wine vinegar is a Spanish gourmet product under Protected Designation of Origin (PDO). Before a vinegar can be labeled as Sherry vinegar, the product must meet certain requirements as established by its PDO, which, in this case, means that it has been produced following the traditional solera and criadera ageing system. The quality of the vinegar is determined by many factors such as the raw material, the acetification process or the aging system. For this reason, mainly producers, but also consumers, would benefit from the employment of effective analytical tools that allow precisely determining the origin and quality of vinegar. In the present study, a total of 48 Sherry vinegar samples manufactured from three different starting wines (Palomino Fino, Moscatel, and Pedro Ximénez wine) were analyzed by Fourier-transform infrared (FT-IR) spectroscopy. The spectroscopic data were combined with unsupervised exploratory techniques such as hierarchical cluster analysis (HCA) and principal component analysis (PCA), as well as other nonparametric supervised techniques, namely, support vector machine (SVM) and random forest (RF), for the characterization of the samples. The HCA and PCA results present a clear grouping trend of the vinegar samples according to their raw materials. SVM in combination with leave-one-out cross-validation (LOOCV) successfully classified 100% of the samples, according to the type of wine used for their production. The RF method allowed selecting the most important variables to develop the characteristic fingerprint (“spectralprint”) of the vinegar samples according to their starting wine. Furthermore, the RF model reached 100% accuracy for both LOOCV and out-of-bag (OOB) sets.

Optimization of pH and acetic acid concentration for bioconversion of hemicellulose from corncobs to xylitol by Candida tropicalis

2009 ◽  
Vol 43 (2) ◽  
pp. 203-207 ◽  
Author(s):  
Ke-Ke Cheng ◽  
Jian-An Zhang ◽  
Hong-Zhi Ling ◽  
Wen-Xiang Ping ◽  
Wei Huang ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Acid Concentration ◽  
Candida Tropicalis ◽  
Acetic Acid Concentration

scholarly journals THE EFFECT OF CHLORO ACETIC ACID CONCENTRATION AND TEMPERATURE REACTION OF CARBOXYMETHYL CHITOSAN FORMATION ON CATION EXCHANGE CAPACITY AND THERMAL STABILITY

2018 ◽  
Vol 10 (1) ◽  
pp. 31
Author(s):  
Candra Purnawan ◽  
Edi Pramono ◽  
Purwanto Purwanto
Keyword(s):  
Thermal Stability ◽  
Acetic Acid ◽  
Cation Exchange ◽  
Acid Concentration ◽  
Cation Exchange Capacity ◽  
Exchange Capacity ◽  
Carboxymethyl Chitosan ◽  
Temperature Reaction ◽  
Acetic Acid Concentration ◽  
Thermal Stability Of

<p>The research on the effect of chloro acetic concentration and temperature reaction of carboxymethyl chitosan formation on cation exchange capacity and thermal stability of polymer have been done. Carboxymethyl chitosan was synthesized by reaction of chitosan and chloro acetic acid with NaOH as catalyst. Polymer was characterized by Fourier Transform Infrared Spectrofotometer, cation exchange capacity test, and thermal analysis with thermogravimetric method. Carboxymethyl chitosan has strong FTIR adsorption of carboxyl group (-COO-) in 1606,70 cm<sup>-1</sup> and 1444,68 cm<sup>-1</sup>. The increasing of chloro acetic acid concentration and reaction temperature decreased cation exchage capacity and changed thermal stability of polymer.</p>

scholarly journals Processing variables of direct-write, near-field electrospinning impact size and morphology of gelatin fibers

2020 ◽  
Author(s):  
Zachary G. Davis ◽  
Aasim F. Hussain ◽  
Matthew B. Fisher
Keyword(s):  
Acetic Acid ◽  
Acid Concentration ◽  
Near Field ◽  
Fiber Formation ◽  
Direct Write ◽  
Acetic Acid Concentration ◽  
Direct Writing ◽  
Fiber Morphology ◽  
Gelatin Concentration ◽  
The Impact

AbstractSeveral biofabrication methods are being investigated to produce scaffolds that can replicate the structure of the extracellular matrix. Direct-write, near-field electrospinning of polymer solutions and melts is one such method which combines fine fiber formation with computer-guided control. Research with such systems has focused primarily on synthetic polymers. To better understand the behavior of biopolymers used for direct-writing, this project investigated changes in fiber morphology, size, and variability caused by varying gelatin and acetic acid concentration, as well as, process parameters such as needle gauge and height, stage speed, and interfiber spacing. Increasing gelatin concentration at a constant acetic acid concentration improved fiber morphology from large, planar structures to small, linear fibers with a median of 2.3 µm. Further varying the acetic acid concentration at a constant gelatin concentration did not alter fiber morphology and diameter throughout the range tested. Varying needle gauge and height further improved the median fiber diameter to below 2 µm and variability of the first and third quartiles to within +/-1 µm of the median for the optimal solution combination of gelatin and acetic acid concentrations. Additional adjustment of stage speed did not impact the fiber morphology or diameter. Repeatable interfiber spacings down to 250 µm were shown to be capable with the system. In summary, this study illustrates the optimization of processing parameters for direct-writing of gelatin to produce fibers on the scale of collagen fibers. This system is thus capable of replicating the fibrous structure of musculoskeletal tissues with biologically relevant materials which will provide a durable platform for the analysis of single cell-fiber interactions to help better understand the impact scaffold materials and dimensions have on cell behavior.

scholarly journals Influence of probiotic and prebiotic on meat quality of broiler chicken carcasses

2021 ◽  
Vol 32 ◽  
pp. 04009
Author(s):  
Irina Chervonova
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
First Grade ◽  
Control Group ◽  
Muscle Weight ◽  
The Third ◽  
The Impact ◽  
Positive Effect

The article presents the results of studying the impact of the spore-forming probiotic “Olin” and the prebiotic “Eсofiltrum” on the meat quality of broiler chicken carcasses of the Ross-308 cross. In the course of the research, it has been found that the inclusion of these preparations in the broiler diet has a positive effect on the studied indicators: the pre-slaughter weight increased by 4.3-5.7%, the weight of the gutted carcass by 4.6-6.2%, the muscle weight 4.8-6.5%, the weight of the loin muscles by 5.7-8.2%. The ratio of edible parts to inedible parts is 4.14 in the third experimental group, 4.08-in the second, and 4.04-in the control. Based on the results of the anatomical cutting of broiler carcasses and according to the fatness indicators the poultry carcasses of the third and second experimental groups, 87.5% and 87.2%, respectively, belong to the first grade, and the yield of the first grade carcasses is 86.2% in the control group. Meat products obtained from both the control poultry and the poultry of both experimental groups has no off-aroma odor and taste, the meat is juicy, tender and aromatic. The products obtained from broiler chickens, whose ration includes the probiotic “Olin” and the prebiotic “Ecofiltrum”, do not have any deviations from the established standards and norms. During the research, it has been found that the use of the studied drugs has a positive effect on the meat quality of poultry carcasses. However, broiler chickens receiving the probiotic “Olin” has more pronounced meat qualities.

The influence of “Biostrong 510” additive on the meat productivity of broiler chickens

2021 ◽  
pp. 42-50
Author(s):  
A. I. Nikolaeva ◽  
A. Yu. Lavrentiev ◽  
V. S. Sherne
Keyword(s):  
Essential Oils ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Feed Additive ◽  
Herbal Plants ◽  
The Republic ◽  
Meat Productivity ◽  
Active Substances ◽  
Plant Substances

Vegetable feed additive “Biostrong 510” based on essential oils and plant substances contains active substances exclusively of vegetable origin, which have a more intense eff ect on the animal’s body. The mechanism of action is based on the synergism of several plant substances containing active substances that, when combined, aff ect a certain category of animals. The additive contains essential oils, herbal plants, and seasonings such as anise oil, thyme oil, gentian powder, chili paprika powder, and quillaya extract. The purpose of the research was to determine the feasibility and eff ectiveness of fortifi cation of compound feed with the vegetable feed additive based on essential oils and vegetable substances to increase meat productivity and meat quality. In order to study the eff ectiveness of feeding vegetable feed additive in compound feed for broiler chickens under the conditions of LLC “Akashevskaya poultry Farm” in the Republic of Mari El, a scientifi c and economic experiment has been carried out. Experiments have been performed on broiler chickens of the cross Cobb-500 from the daily to 40-day age of the birds. The eff ect of the vegetable feed additive “Biostrong 510” based on essential oils and vegetable substances on meat productivity and nutritional value of broiler chicken meat has been studied in the paper. The level of feeding and the quality of the feed consumed by poultry has a big infl uence on meat productivity. The use of our selected vegetable feed additive based on essential oils and vegetable substances increase the slaughter weight by 9,0–13,7 %, the slaughter yield by 2–5 %, the amount of muscle tissue and meat qualities of carcasses. The best results have been obtained by including the vegetable feed additive based on essential oils and plant substances in the amount of 0,015 % of the dry substance of the feed.

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