scholarly journals PEMANFAATAN GETAH BIDURI DALAM PRODUKSI ALBUMIN IKAN GABUS (Ophiocephalus striatus)

KOVALEN ◽  
2016 ◽  
Vol 2 (3) ◽  
Author(s):  
Ita Mustrini ◽  
Mappiratu Mappiratu ◽  
Nurakhirawati Nurakhirawati
Keyword(s):  
Heating Time ◽  
Protein Yield ◽  
Enzyme Protein ◽  
Warm Up ◽  
Protease Enzyme ◽  
Randomized Design ◽  
Optimum Heating ◽  
Completely Randomized Design ◽  
Extract Protein

The Research about utilization of sap Biduri in the production of albumin fish cork (Ophiocephalus striatus). Has been done This research  purposes to determine the ratio of sap Biduri to extract cork fish that produce the protein albumin with the highest yield and optimum heating time which produces the highest yield of the protein albumin. The study used a completely randomized design (CRD), which consists of the influence of the ratio of sap Biduri to extract protein and the effect of heating time Biduri to extract latex mixture. Each treatment is done twice to obtain 22 units of the experiment. The highest protein yield was obtained at a ratio of sap Biduri 3,0 : 30 and the heating time of 60 minutes at 53,43 %. The purity of the highest degree obtained at the optimum 50 minutes warm up period of 35.50 %.Keywords : Fish Cork, Biduri Protease enzyme, Protein yield of albumin, Albumin purity degree

Herba Reudeuep With Modification of Heating In Virgin Cocanut Oil

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Wahyuzan Wahyuzan ◽  
Lukmanul Hakim ◽  
Rahmat Afrizal ◽  
Asmeri Lamona ◽  
Khairuni Khairuni ◽  
...  
Keyword(s):  
Modern Medicine ◽  
Heating Time ◽  
Agricultural Product ◽  
Average Yield ◽  
Herbal Products ◽  
The Public ◽  
Randomized Design ◽  
Herbal Plants ◽  
Medicinal Properties ◽  
Completely Randomized Design

Traditional medicine in Indonesia has been known by the public before formal health services using modern medicine. Indonesia has many type of herbal plants which have medicinal properties including dadap (Erythrina orientalis). This study aims to utilized dadap herbal liniment by modifying heating in Vigin Cocanut Oil. The study conducted in the laboratory of Agricultural Product Processing using a Factorial Completely Randomized Design (CRD). The first factor is the addition of 250 ml (M1), 375 ml (m2), and 400 ml (M3) Virgin Cocanut Oil treatment. The second factor is the heating tim of 5 minutes (L1), 10 minutes (L2), and 15 minutes (L3). Observation variable consisted of yield, Specific gravity, and organoleptic test of aroma and colored. The result showed an average yield of 87.70-91.88%. The highest yield was found in the treatment of adding 400 ml Virgin Cocanut Oil and 15 minutes of heating time. The highest type of weight was found in the treatment of addition of 325 ml Virgin Cocanut Oil and 5 minutes heating time. Based on the organoleptic scent test, the everage penalist gives a like answer. Organoleptic colors of reudeuep herbal products is according to SNI number 06-23-2006.

scholarly journals Engineering of Papaya Simplicia Nanoparticles for Grouper Fish (Epinephelus fuscoguttatus lanceolatus) feed

2019 ◽  
Vol 1 (2) ◽  
pp. 26
Author(s):  
Rita Rostika ◽  
Camelia Panatarani ◽  
I Made Joni ◽  
Achmad Rizal ◽  
Lantun P. Dewanti ◽  
...  
Keyword(s):  
Average Daily Gain ◽  
Fish Growth ◽  
Powder Size ◽  
Efficiency Ratio ◽  
Feed Quality ◽  
Protease Enzyme ◽  
Randomized Design ◽  
Epinephelus Fuscoguttatus ◽  
Completely Randomized Design ◽  
Daily Gain

Abstract: Fish growth descriptions constitute the parameters which are influenced by internal and external condition. The external factors include water quality, feed quality and feed quantity. Feed quality including the simpicia papaya particle size which contains protease enzyme and saponin as additional ingredients for grouper feed. Currently, grouper’s growth is relatively low, when in fact the protein content of its feed is high. This research aims at obtaining data on charachter particle of papaya simplicia powder and the grouper’s absolute weight and grouper’s protein efficiency ratio which is fed with simplicia papaya powder. The research is conducted using Completely Randomized Design with 5 treatments and 3 repetitions (A: 60 μm simplicia papaya 3.5% application, B: 100 nm simplicia papaya 3.5% application, C: 60 μm simplicia papaya 2% application, D: 100 nm simplicia papaya 2% application, and E: 0% without simplicia papaya). Simplicia papaya powder was made from dried papaya, then mashed using disc mill and filtered with sieves measuring 60 μm and 100nm and the grouper cultivation is done in a Floating Net Cage in Pangandaran Regency. The addition of papaya simplicia at A and B to the grouper’s feed has some highest average daily gain by 3.70 % and 3.73 %. The characteristics of simplisia papaya powder size 60 μm and 100 nm do not have a different effect on the growth performance of grouper seeds.

scholarly journals Engineering of Papaya Simplicia Powder in different size for Grouper Fish (Epinephelus fuscoguttatus lanceolatus) feed

2018 ◽  
Vol 1 (2) ◽  
pp. 26-31
Author(s):  
Rita Rostika ◽  
◽  
Achmad Rizal ◽  
Lantun P. Dewanti ◽  
M. Rudyansyah Ismail ◽  
...  
Keyword(s):  
Average Daily Gain ◽  
Fish Growth ◽  
Powder Size ◽  
Efficiency Ratio ◽  
Feed Quality ◽  
Protease Enzyme ◽  
Randomized Design ◽  
Epinephelus Fuscoguttatus ◽  
Completely Randomized Design ◽  
Daily Gain

Fish growth descriptions constitute the parameters which are influenced by internal and external condition. The external factors include water quality, feed quality and feed quantity. Feed quality including the simpicia papaya particle size which contains protease enzyme and saponin as additional ingredients for grouper feed. Currently, grouper’s growth is relatively low, when in fact the protein content of its feed is high. This research aims at obtaining data on charachter particle of papaya simplicia powder and the grouper’s absolute weight and grouper’s protein efficiency ratio which is fed with simplicia papaya powder. The research is conducted using Completely Randomized Design with 5 treatments and 3 repetitions (A: 60 μm simplicia papaya 3.5% application, B: 100 nm simplicia papaya 3.5% application, C: 60 μm simplicia papaya 2% application, D: 100 nm simplicia papaya 2% application, and E: 0% without simplicia papaya). Simplicia papaya powder was made from dried papaya, then mashed using disc mill and filtered with sieves measuring 60 μm and 100nm and the grouper cultivation is done in a Floating Net Cage in Pangandaran Regency. The addition of papaya simplicia at A and B to the grouper’s feed has some highest average daily gain by 3.70 % and 3.73 %. The characteristics of simplisia papaya powder size 60 μm and 100 nm do not have a different effect on the growth performance of grouper seeds.

scholarly journals Horses fed meal contaminated with mycotoxins performing short-term exercises

2020 ◽  
Vol 40 (9) ◽  
pp. 717-725
Author(s):  
Auro César Braga ◽  
Fernando Q. Almeida ◽  
Vinicius P. Silva ◽  
Maria I.V. Almeida ◽  
Kelly M. Keller ◽  
...  
Keyword(s):  
Exercise Test ◽  
Interval Training ◽  
Basal Diet ◽  
Serum Biochemistry ◽  
Blood Parameters ◽  
Warm Up ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Hematological And Biochemical Parameters ◽  
Experimental Stage

ABSTRACT: This research was carried out to evaluate the effect of mycotoxins on the performance of horses through physiological parameters, and hematology and serum biochemistry analyses. The essay lasted 40 days, with 12 days for adaptation and 28 days of experimentation. In the experimental stage, the horses were distributed in a completely randomized design, with three treatments with four animals each. The treatments used were 0 (control), 50 ppb and 100 ppb of Aflatoxin B1 (AFB1) added to a concentrate in a basal diet. The basal diet contained mycotoxins from feedstuffs naturally contaminated. The exercise test was performed over the 21th day of the experimental stage. The exercise consisted in an interval training test with a warm-up of 17 mins at a trot followed by three gallops of 450m/min. The heart rate was monitored between the gallops. Before the exercise test and immediately after the third gallop, the physiological and blood parameters were evaluated, and continued up to 48 hours after the exercise. The results of the physiological, hematological and biochemical parameters were submitted to analysis of variance (ANOVA) and compared by the Tukey test at 5% of significance. The presence of AFB1 in the diet influenced the alkaline phosphatase activity, which presented higher values in horses fed diet with inclusion of 100 ppb AFB1, suggesting a hepatotoxic activity associated with the others mycotoxins naturally present in the feedstuffs.

scholarly journals EFFECTS OF INFRARED LIGHT ON THE SURVIVAL RATE OF COMMON SUN SKINK (Eutropis multifasciata) IN A SEMI-NATURAL HABITAT IN QUANG BINH PROVINCE, VIET NAM

2020 ◽  
Vol 1 (38) ◽  
pp. 89-95
Author(s):  
Chi Thi Le Diep ◽  
Nho Thi Vo
Keyword(s):  
Natural Habitat ◽  
Survival Rates ◽  
Cold Weather ◽  
Infrared Light ◽  
Natural Conditions ◽  
Warm Up ◽  
Incandescent Light ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Infrared Lamps

This study aimed to determine the effects of infrared lamps on survival rates of mature and immature common sun skinks (Eutropis multifasciata) in semi-natural conditions in Quang Binh Province, Vietnam, in the cold weather. A sample size of 400 mature (28 weeks old) and 120 immature common sun skinks were used in a completely randomized design with two variables of different lighting methods: infrared and incandescent light. Suitable food and water were freely provided. Results showed that the survival rates of the mature and juvenile common sun skinks were 82.5% and 39.2% with infrared light and 30.5% and 0% with incandescent light. Compared to incandescent light, the growth of young offsprings in the first 4 weeks after birth was greater with the infrared light and the average cumulative growth weight reached 2.18 g per individualby the fourth week. With incandescent light, common sun skinks lost their weight over time and gradually died out by the third week. Thus, infrared light which can be used to warm up pens may be an effective techniquein raising common sun skinks in semi-natural conditions in Quang Binh.

scholarly journals Fermentasi Kelapa Parut Bebas Protein dengan Aspergillus niger untuk Menghasilkan Lipase

KOVALEN ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 45-52
Author(s):  
Rifka Aulia ◽  
Syaiful Bahri ◽  
Meryany Ananda
Keyword(s):  
Enzyme Activity ◽  
Aspergillus Niger ◽  
Water Content ◽  
Incubation Time ◽  
Fermentation Medium ◽  
Enzyme Extract ◽  
Enzyme Protein ◽  
Lipase Enzyme ◽  
Randomized Design ◽  
Completely Randomized Design

The research about the fermentation of protein-free grated coconut with Aspergillus niger to produce of crude lipase enzyme has been carried out. This study aims to determine the effect of water content on fermentation medium and the incubation time which results lipase enzyme extract with the highest activity. This study used a Completely Randomized Design (CRD) consisting of 2 factors, i.e. variations of water content in medium of 40%, 50%, 60%, and 70% and incubation times of 48, 96, 144, and 192 hours. The parameters observed were lipase enzyme activity produced in each treatment. The results showed that the highest medium water content was 70% with the lipase enzyme activity 4.33 µmol/mL.minute and the best incubation time was 96 hours with the lipase enzyme activity of 0.83 µmol/mL.minute. Keywords: Lipase enzyme, protein-free grated coconut, Aspergillus niger

scholarly journals Characteristic of isolated crude bromelain extract from cayenne pineapple crown in various drying temperature and its effect on meat texture

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 72-79
Author(s):  
H. Rizqiati ◽  
A. Nugraheni ◽  
S. Susanti ◽  
L. Fatmawati ◽  
N. Nuryanto ◽  
...  
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Drying Temperature ◽  
Protease Enzyme ◽  
Randomized Design ◽  
Specific Activities ◽  
Completely Randomized Design ◽  
The Difference

Bromelain enzyme is a protease enzyme that is abundantly found in pineapples. Pineapple crown is a part of pineapple that contains bromelain enzyme which its content remains unknown. This study was aimed to discover the effect of drying on the moisture content, yield, and characteristics of the enzyme of cayenne pineapple crown, namely protein content, activity units and specific activities. This study also aimed to discover its effect on the beef texture with a difference in duration in the immersion process. The method used was different drying temperatures of 55oC, 50oC, 45oC, 40oC, 35oC, and 30oC which was analysed descriptively and the difference of immersion duration in beef using the Completely Randomized Design (CRD) method with four treatments, namely immersion duration of 0-hour, 2-hrs, 4-hrs, 6-hrs with 5 repetitions. The results obtained was the optimal drying temperature was 55oC due to its best moisture content, protein content, and best enzyme characteristics and it was known that there was a significant effect (p<0.05) of immersion duration on the meat texture with the optimal immersion duration of 4 hrs with the best texture.

scholarly journals Kajian Sifat Fisikokimia dan Organoleptik Beras Singkong (Manihot Esculenta Crantz) Dengan Modifikasi Secara Pemanasan

2019 ◽  
Vol 19 (1) ◽  
pp. 78
Author(s):  
Ardiansyah Ardiansyah ◽  
Endang Sri Wahyuni
Keyword(s):  
Experimental Design ◽  
Resistant Starch ◽  
Manihot Esculenta ◽  
Cassava Starch ◽  
Study Data ◽  
Manihot Esculenta Crantz ◽  
Cassava Flour ◽  
Warm Up ◽  
Randomized Design ◽  
Completely Randomized Design

This study aims to determine the effect of heating on physicochemical properties of cassava flour by modifying the heating and organoleptic of cassava rice with cassava flour modified heating. The experimental design used in this study was a completely randomized design, consisting of one factor with six levels of treatment namely 0 minutes warm-up time, 15 minutes, 30 minutes, 45 minutes 60 minutes and 75 minutes. The results of the study data were analyzed by anova test and carried out by the Tukey HSD test. From the results of the study it was concluded that there was a warming effect on digestibility, cassava starch resistant starch modified heating. Cassava rice with cassava flour modified heating is not liked by panelists.

The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Silaturahmi Silaturahmi ◽  
Zaidiyah Zaidiyah ◽  
Tengku Mia Rahmiati
Keyword(s):  
Product Diversification ◽  
Fruit Peel ◽  
Physical Quality ◽  
Natural Colorant ◽  
Randomized Design ◽  
Solid Loss ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Peel Extract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle.  The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml).  The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color).  The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

PEMANFAATAN KARBON AKTIF UNTUK MENGURANGI CEMARAN FORMALIN PADA IKAN ASIN JAMBAL ROTI

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Erma Ayu Nurcahyani ◽  
Merkuria Karyantina ◽  
Nanik Suhartatik
Keyword(s):  
Active Carbon ◽  
Food Preservation ◽  
Hazardous Substances ◽  
Salted Fish ◽  
Hazardous Chemical ◽  
The People ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Safe Food ◽  
Chemical Material

Ikan asin adalah metode untuk pengawetan makanan menggunakan kombinasi penggaraman dan pengeringan matahari. Di kalangan masyarakat, pembuatan ikan asin banyak menggunakan bahan kimia berbahaya seperti formalin. Penambahan bahan berbahaya mempengaruhi kualitas terutama keamanan. Makanan yang aman didefinisikan sebagai makanan yang terbebas dari cemaran biologi, kimia, mikrobiologi, yang dapat mempengaruhi kesehatan. Karbon aktif diduga bersifat polar yang mampu mengadsorpsi formalin. Tujuan penelitian ini adalah untuk mengetahui pengaruh pemberian karbon aktif dalam mengurangi cemaran formalin pada “jambal roti”. Rancangan percobaan yang digunakan untuk percobaan yaitu Rancangan Acak Lengkap (RAL) 2 faktorial, dengan faktor pertama yaitu konsentrasi karbon aktif 0, 3, dan 6% serta perlakuan kedua yaitu lama perebusan selama 5, 10, dan 15 menit. Penelitian ini dimulai dari pembuatan “jambal roti” dengan penambahan formalin dan perebusan dengan karbon aktif kemudian dianalisis uji kadar formalin, NaCl, protein, dan air. Hasil penelitian menunjukkan bahwa konsentrasi karbon aktif dan lama perebusan memberikan pengaruh yang signifikan pada kualitas jambal roti. Semakin tinggi konsentrasi karbon aktif dan lama perebusan maka semakin berkurangnya kadar formalin pada jambal roti. Hasil terbaik penelitian ini adalah karbon aktif 6% dan lama perebusan 15 menit. Menghasilkan formalin 3.21 ppm, NaCl 9.40%, protein 42.00%, dan air 30.02%. Kata kunci: Karbon Aktif, Formalin, Jambal Roti, Lama Perebusan. ABSTRACT                 Salted fish was a method for food preservation using combination of salting and sun drying. Among the people, the manufacture of salted fish use hazardous chemical material such as formaldehyde. The addition of hazardous substances affects the quality especially the safety. Safe food define as food that free from biological, chemical, microbiological contaminants that can affect health. Active carbon suspected to be polar which able to adsorb formaldehyde. The purpose of this research was to determine the influence of active carbon in reducing formaldehyde in salted fish “jambal roti”. The research used completely randomized design (CRD) with 2 factors, the first factor was the concentration of active carbon 0, 3, and 6% and the second was the boiling time (for 5, 10, and 15 min). This research was started from making “jambal roti” with the addition of formaldehyde and boiling with active carbon then analyzed for formaldehyde content, NaCl, protein, and moisture. The result showed that the concentration of active carbon and boiling time had a significant effect in quality salted fish “jambal roti”. The higher the concentration of active carbon and boiling time the more formaldehyde in “jambal roti” were removed. The best results of the research was 6% active carbon and 15 min of boiling time. Resulting 3.21 ppm of formaldehyde, 9.40% of NaCl, 42.00% of protein, and 30.02% of moisture. Keywords: Active Carbon, Formaldehyde, Jambal Roti, Boiling Time

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