The Effect of Using Bromelain and Papain Enzymes on the Quality of Pure Fish Oil from Milkfish Silage (Chanos chanos)

Highlight ResearchMilkfish silage oil fatty acid profileThe quality of pure fish oil from milkfish silage (Chanos chanos)The effect of using bromelain and papain enzymesAbstractMilkfish has a high nutritional content, especially fat content. The processing of milkfish oil into pure oil has not been done much. Proper processing is needed so that the fatty acids contained in fish can be utilized optimally for pharmaceutical and medical needs. Enzyme extraction is known to extract fish oil with better quality than the heating method. The aim of this research was to study the effect of the enzymes bromelain and papain on the quality of pure fish oil from milkfish silage by treating different body parts used. The experiment was carried out with Factorial Complete Randomized Design with three replications involving two factors. The first factor was the type of enzyme using two types of enzymes, namely bromelain and papain with a concentration of 15%, the second factor used was the difference in body parts that was whole fish, flesh, and waste (head, viscera, and bones). The results showed that the type of enzyme had no significant effect on the quality of fish oil, but the different treatments of fish body parts had a significant effect on the quality of the fish oil produced. The best treatment was adapted from fish oil treated using the bromelain enzyme with the flesh. This treatment resulted in yield of 1.25%, density 0.903 g/mL, FFA content of 0.56%, and peroxide value of 7.64 meq/kg.

Download Full-text

STUDI KUALITAS KIMIA DAN SENSORIK IKAN PINDANG BANDENG (Chanos chanos Forskal) TANPA DURI YANG DISIMPAN DALAM KEMASAN VAKUM SUHU AMBIENT

Jurnal Fish Protech ◽

10.33772/jfp.v3i2.15447 ◽

2020 ◽

Vol 3 (2) ◽

pp. 165

Author(s):

Rahdi Fajar Miftahulkhair ◽

Andi Besse Patadjai ◽

Suwarjoyowirayatno Suwarjoyowirayatno

Keyword(s):

Ambient Temperature ◽

Storage Time ◽

Vacuum Packaging ◽

Test Results ◽

Storage Duration ◽

Chanos Chanos ◽

Randomized Design ◽

The Difference

ABSTRACT The aim of this study was to determine the effect on the freshness quality of thorns leaves milkfish storing at ambient temperature in vacuum packaging. This study used a non-factorial randomized design (CRD) which was storage time consisting of 4 treatments H0 (0 days), H2 (2 days), H4 (4 days), and H6 (6 days). Each treatment was carried out with 3 times replication. Based on the test results, it showed that the difference in different storage duration significantly affected on freshness value of fish (TVB and TMA) of thorns leave milkfish at ambient temperature, along with the time of storage of vacuum packaged fish, the value of TVB and TMA increased on the 6th day of storage (H6) had the highest TVB and TMA values of 24.40 mgN / 100g and 3.43 mgN / 100g, respectively. Keywords: milkfish leave thorns, pindang, sensory, vacuum.ABSTRAKTujuan dari penelitian ini adalah untuk mengetahui nilai kesegaran ikan pindang bandeng tanpa duri kemasan vakum pada suhu ambient. Penelitian ini menggunakan rancangan percobaan adalah Rancangan Acak Lengkap (RAL) non faktorial yakni waktu penyimpanan yang terdiri dari 4 perlakuan yaitu H0 ( 0 hari), H2 (2 hari), H4 (4 hari) dan H6 (6 hari). Masing-masing perlakuan dilakukan sebanyak tiga kali pengulangan, sehingga diperoleh jumlah satuan percobaan sebanyak 12 unit. Berdasarkan hasil pengujian, perbedaan lama penyimpanan berbeda secara signifikan mempengaruhi nilai kesegaran ikan (TVB dan TMA) bandeng tanpa duri yang disimpan pada suhu ambeien, seiring dengan waktu penyimpanan ikan pindang bandeng tanpa duri kemasan vakum, nilai TVB dan TMA meningkat. Pada hari ke 6 penyimpanan (H6) memiliki nilai TVB dan TMA tertinggi masing-masing 24,40 mgN/100g dan 3,43 mgN/100g.Kata kunci: ikan bandeng tanpa duri, pindang, vakum

Download Full-text

Pengaruh Perbedaan Jenis Pakan Alami (Skeletonema sp., Chaetosceros sp., Tetraselmis sp.) Terhadap Laju Pertumbuhan Dan Kandungan Nutrisi Pada Artemia sp. [Effect Of Different Live Feed Type (Skeletonema sp., Chaetosceros sp., Tetraselmis sp.) To The Growth Rate And Nutritional Content On Artemia sp. ]

Jurnal Ilmiah Perikanan dan Kelautan ◽

10.20473/jipk.v5i1.11433 ◽

2019 ◽

Vol 5 (1) ◽

pp. 105

Author(s):

Muhammad Yohan Firmansyah, Rahayu Kusdarwati, Yudi Cahyoko

Keyword(s):

Growth Rate ◽

Nutritional Content ◽

Daily Growth ◽

Live Feed ◽

Randomized Design ◽

Absolute Length ◽

The Difference ◽

Determine Effect ◽

Range Test

Abstract Artemia is an important live feed in the hatchery. Quality of Artemia can not be separated from the feed quality that given. The quality and quantity of feed in the waters constitute factors that determine the growth rate and nutrition contentent the Artemia. This study aims to determine effect of different live feed type to the growth rate and nutritional content on Artemia sp.. The research method used was experimental with Completely Randomized Design (CRD) using four treatments and five replications. The treatments used were: silage fish (A), Skeletonema sp. (B), Chaetoceros sp. (C) and Tetraselmis sp. (D). Analysis of data uses Anova. To know the difference among the treatments were done by Duncan Multiple range test. The results showed that difference of natural feed influence highly significant (p<0,05) on the rate of growth in absolute length and significant influence (p <0,05) on average daily growth weight of Artemia sp. Absolute length growth rate was highest in treatment D (3,92mm), then a row followed by treatment C (3,275mm), A (1,89mm) and B (1,775mm). The daily growth rate of weight was highest in treatment D (25,43%), then a row followed by treatment C (21,91%), B (19,24%) and A (18,77%). . Artemia that given live feed produces highest nutritional value of D (protein 44,96%; carbohydrate 18,47% and fat 26,91%) wasted Tetraselmis sp. and the lowest obtained by treatment A (protein 41,21%; carbohydrate 8,88% and fat 29,1%) wasted silage fish. Water quality during Artemia cultivation was temperature 28-320C, pH 7, dissolved oxygen 5-8 mg/L, salinity 31 ppt and ammonia 00,25 mg/L.

Download Full-text

Pengaruh Konsentrasi Ekstrak Daun Sirsak Terhadap Penurunan Kualitas Telur Ayam Ras Selama Penyimpanan

Jurnal Mutu Pangan : Indonesian Journal of Food Quality ◽

10.29244/jmpi.2020.7.2.85 ◽

2020 ◽

Vol 7 (2) ◽

pp. 85-89

Author(s):

Isye Jean Liur

Keyword(s):

Leaf Extract ◽

Egg Quality ◽

Egg Yolk ◽

Nutritional Content ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

Chicken Eggs ◽

Haugh Unit

Hen egg is easy to get and affordable. Besides having a complete nutritional content, chicken eggs are also easily damaged due to microbial activity during storage so that it can reduce egg quality. Therefore, a preservation process is needed to maintain egg quality. This study aims to determine the effect of soursop leaf extract concentrations on decreasing the quality of eggs. This research used a completely randomized design with two factors, the first factor was the concentration of soursop leaf extract (20, 30, 40%) and the second was the shelf life (0, 7, 14, 21 and 28 days). Observation included egg white index, egg yolk index, haugh unit, and weights of eggs. The results indicate that eggs with soursop leaf extract immersion treatment can maintain egg quality. The concentration of soursop leaf extract as much as 40% gives better results in maintaining the quality of eggs.

Download Full-text

Pengaruh ovaprim, aromatase inhibitor, dan hipofisa terhadap kualitas telur ikan Lele Dumbo (Clarias gariepinus)

e-Journal BUDIDAYA PERAIRAN ◽

10.35800/bdp.5.1.2017.14836 ◽

2017 ◽

Vol 5 (1) ◽

Author(s):

Erwin A. Aziz ◽

Ockstan Kalesaran

Keyword(s):

Survival Rate ◽

Experimental Design ◽

Aromatase Inhibitor ◽

Fish Larvae ◽

Clarias Gariepinus ◽

Randomized Design ◽

Completely Randomized Design ◽

The Difference ◽

Hatching Eggs

This study aimed to determine the effect of ovaprim hormone, aromatase inhibitor and pituitary on the quality of the catfish eggs (Clarias gariepinus). Experimental Design used was Completely Randomized Design (CRD) with four treatments, each with three replications. Treatment A: ovaprim; treatment B: Aromatase inhibitors, treatment C: hypophysis and treatment D: Control. The results showed that the difference in treatment gave highly significant effect on fertilization and hatching eggs but no significant effect on the survival rate of larvae. Aromatase inhibitor hormone was the best because it provided highly significant effect on fertilization (92.66%), hatchability of eggs (95%), and surviva rate (81.33%) of fish larvae. Keywords : Clarias gariepinus. Ovaprim, Aromatase Inhibitor, Hypophysis, egg, larvae

Download Full-text

THE ADDITION OF COCONUT WATER AND THIAMINE TOWARDS CHRYSSANTHENUM MICRO CUTTINGS (Dendranthema grandiflora Tzvelev) IN VITRO

Agrivet ◽

10.31315/agrivet.v27i1.4694 ◽

2021 ◽

Vol 27 (1) ◽

pp. 39

Author(s):

Salma Nabila ◽

Endah Budi Irawati ◽

Rina Srilestari

Keyword(s):

Water Concentration ◽

Coconut Water ◽

Fresh Weight ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

Range Test ◽

Growing Shoot

Chryssanthenum is ornamental plant with variety of shape and color which are unique and appealing. So that, it is in great demand in the community. The production of Chrissanthenum conventionally hampered by availability and quality of seeds. Thus, it needs research through tissue culture. The aim of this research is to know interaction between coconut water and thiamine and to determine the best coconut water and thiamine concentration toward Chryssanthenum micro cuttings. This research used laboratory experimental method by using completely randomized design with two factor. The 1st factor was coconut water concentration consisted of three level which were 5%, 10% and 15%. The 2nd factor was thiamine concentration consisted of three level which were 1mg/L, 2 mg/L and 3 mg/L. From the two factors, those were found that, there were nine combination of treatments and repeated 3 times. The variety of data was analyzed by using Analysis of Variance (ANOVA) with level of α=5%, and continued by examining Duncan’s Multiple Range Test (DMRT) with level of α=5%. The result indicated that the interaction of coconut water concentration was 5% and thiamine was 1 mg/L on the parameters when growing shoot. There was also interaction on coconut water concentration which was 10 % and thiamine was 1 mg/L on the parameters in the number of shoots. interaction of coconut water combination was 15% and thiamine was 2 mg/L on fresh weight. The addition of 10% coconut water and 1 mg/L thiamine showed the best result on shoot length.

Download Full-text

KARAKTERISTIK HIDROLISAT PROTEIN IKAN BANDENG (Chanos chanos Forsk) DENGAN KONSENTRASI ENZIM BROMELIN YANG BERBEDA Caracteristic of Milkfish (Chanos chanos Forsk) Protein Hydrolysate as effect of Different Bromelin Enzyme Concentration

SAINTEK PERIKANAN Indonesian Journal of Fisheries Science and Technology ◽

10.14710/ijfst.11.2.129-133 ◽

2016 ◽

Vol 11 (2) ◽

pp. 129

Author(s):

Ima Wijayanti ◽

Romadhon Romadhon ◽

Laras Rianingsih

Keyword(s):

Protein Hydrolysate ◽

Enzyme Concentration ◽

Raw Material ◽

Crude Fiber ◽

Fish Protein ◽

Chanos Chanos ◽

Protein Hydrolyzate ◽

Protease Enzyme ◽

Randomized Design

ABSTRAK Ikan Bandeng berpotensi menjadi bahan baku hidrolisat protein ikan karena kandungan protein tinggi dan potensi produksi cukup melimpah. Enzim Bromelin merupakan salah satu enzim protease yang dapat membantu dalam mempercepat reaksi hidrolisa protein. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi enzim bromelin terhadap kualitas hidrolisat protein Ikan Bandeng (Chanos chanos Forks) segar. Rancangan percobaan yang digunakan pada penelitian ini adalah rancangan acak lengkap dengan perlakuan konsentrasi enzim yang berbeda (4%, 5% dan 6%). Parameter yang diamati adalah nilai kadar protein, lemak, air, karbohidrat, serat kasar dan rendemen. Konsenterasi enzim bromelin berpengaruh nyata pada nilai kadar protein, lemak, air, abu, serat kasar dan rendemen (P<0,05), tetapi tidak berpengaruh nyata pada kadar karbohidrat (P>0,05). Kondisi optimum untuk menghidrolisis daging Ikan Bandeng menjadi hidrolisat protein adalah konsentrasi enzim bromelin 6% dengan waktu hidrolisis selama 6 jam. Kata kunci: Ikan Bandeng (Chanos chanos), hidrolisat protein ikan, enzim bromelin ABSTRACT Milkfish is potentially become the raw material of fish protein hydrolyzate because of the high protein content and relatively abundant production. Bromelin is a protease enzyme that can help on improving protein hydrolyzate quality. This research aimed to determine the effect of bromelain enzyme concentration on the quality of the protein hydrolyzate of milkfish (Chanos chanos Forsk) fresh. The experimental design used in this study was completely randomized design with different concentrations of the enzyme (4%, 5% and 6%) as a treatment. The parameters measured were the contents of protein, fat, water, carbohydrates, crude fiber and yield. The concentration of enzyme bromelin significant effect on contents of protein, fat, water, ash, crude fiber and yield (P<0,05), but no effect on carbohydrates content (P>0,05). The optimum conditions to hydrolyze the milkfish meat into a protein hydrolyzate used 6% bromelin enzyme at the time of hydrolysis for 6 hours. Keywords: Milkfish (Chanos chanos), fish protein hydrolisate, bromelin enzym

Download Full-text

Postharvest quality of red gerberas depending on the storage temperature

Ciência Rural ◽

10.1590/0103-8478cr20151627 ◽

2016 ◽

Vol 46 (11) ◽

pp. 1945-1951 ◽

Cited By ~ 1

Author(s):

Ana Carolina Corrêa Muniz ◽

Vanessa Cury Galati ◽

Kelly Magalhães Marques ◽

Claudia Fabrino Machado Mattiuz ◽

Ben-Hur Mattiuz

Keyword(s):

Storage Temperature ◽

Sugar Content ◽

Soluble Sugar ◽

Postharvest Quality ◽

Vase Life ◽

Randomized Design ◽

Two Factors ◽

Relative Water ◽

Loss Of Mass

ABSTRACT: This study aimed to verify the best storage temperature in the postharvest quality conservation of inflorescences of gerberas cv. 'Intenza'. Inflorescences were kept in distilled water and stored at the temperatures of 22ºC (control); 12ºC; 8ºC and 4ºC. The experiment was conducted in a completely randomized design in split plot with two factors: 4 treatments (temperatures) X 4 evaluation dates (0, 3, 6 and 9 days). It was used three replicates, with three inflorescences each. It were evaluated the variation of fresh mass, relative water content, soluble and reducing sugars content and longevity. Results were submitted to analysis of variance and means compared by Tukey test at 5% of probability. The inflorescences of gerbera maintained at 4ºC, 8ºC and 12ºC showed a greater postharvest life compared with the inflorescences of the control, highlighting those kept at 4ºC which presented less loss of mass and higher soluble sugar content; thus, maintaining the quality of gerberas for a longer period, with vase life of approximately 15 days.

Download Full-text

Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly Candy

Indonesian Journal of Agricultural Research ◽

10.32734/injar.v1i2.303 ◽

2018 ◽

Vol 1 (2) ◽

pp. 162-171 ◽

Cited By ~ 1

Author(s):

Carly Purba ◽

Hotnida Sinaga ◽

Mimi Nurminah

Keyword(s):

Vitamin C ◽

Ash Content ◽

Total Acid ◽

Arabic Gum ◽

Pineapple Juice ◽

Randomized Design ◽

Two Factors ◽

Soluble Solid ◽

Completely Randomized Design

The purpose of this research was to determine the effect of ratio of moringa leaves juice with pineapple juice and the best percentage of arabic gum on the quality of jelly candy. This research was using completely randomized design with two factors, i.e. : ratio of moringa leaves juice with pineapple juice (K): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%) and arabic gum percentage (G): (1,0% ; 1,5% ; 2,0%). Parameters analyzed were moisture content, ash content, vitamin C content, total soluble solid, total acid, lightness value (L*), hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture. The results showed that the ratio of of moringa leaves juice with pineapple juice had highly significant effect on ash content, vitamin C content, total acid, lightness value, hedonic organoleptic test of colour, flavour, taste and score organoleptic value of colour. The ratio of moringa leaves juice with pineapple juice (25%:75%) and 2,0% arabic gum percentage produces the best quality of jelly candy based on hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture.

Download Full-text

Pengaruh Proteksi Aldehid Untuk Meloloskan Poly Unsaturated Fatty Acid Pada Menir Kedelai dan Minyak Ikan Lemuru Secara In Vitro

Sains Peternakan ◽

10.20961/sainspet.13.1.57-65 ◽

2017 ◽

Vol 13 (1) ◽

pp. 57

Author(s):

Joko Riyanto ◽

Endang Baliarti ◽

Lies Mira Yusiati ◽

Tety Hartatik ◽

Diah Tri Widayati

Keyword(s):

Fatty Acid ◽

Fish Oil ◽

Unsaturated Fatty Acid ◽

Rumen Fluid ◽

Nutrient Content ◽

Protective Material ◽

Randomized Design ◽

The Difference ◽

Poly Unsaturated Fatty Acid

This research was aims to determine the effect of formaldehyde using as a protective material in the soy groats and lemuru fish oil mixtured to escape of the protein and poly unsaturated fatty acid (PUFA) by in vitro. The rumen fluid was derived from donor of the Ongole crosbred fistulated as much as 3 heads. The experimental design used completely randomized design factorial 2x3 pattern consists of two factors:the first factor (soybean groats:lemuru fish oil in the ratio 2:1 and 4:1) and the second factor (the use of formaldehyde at levels of 0%, 2% and 4% base on the dry matter) and was repeated 5 times. The parameters are consist of the nutrient content, the substrates soybean groats and lemuru fish oil the rumen fluid fermented PUFA content by in vitro. Results of the study are levels of protein, fatty acids oleic, linoleic and arachidonic much available on soybean groats:lemuru fish oil protected formaldehyde at levels of 2% and 4%. The difference between the ratio of soybean groats with lemuru fish oil had no significant (P≥0,05) but significantly different at different levels of formaldehyde (P≤0,05). The conclusion are formaldehyde content of 37% with a level of 2% can be used for protection the soybean groats and lemuru fish oil with a ratio of 4:1 and is able to provide protein as well PUFA. Keywords: soy groats, lemuru fish oil, in vitro, PUFA, formaldehyde protection

Download Full-text