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

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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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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Analisis Fisikokimia Beberapa Jenis Tepung Jagung (Zea mays L.) Asal Pulau Moa Kabupaten Maluku Barat Daya

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2019.8.2.58 ◽

2019 ◽

Vol 8 (2) ◽

pp. 58-63

Author(s):

Gelora Helena Augustyn ◽

Gilian Tetelepta ◽

Ida Rina Abraham

Keyword(s):

Zea Mays ◽

Physicochemical Properties ◽

Protein Content ◽

Zea Mays L ◽

Physicochemical Characteristics ◽

Ash Content ◽

Corn Flour ◽

Local Varieties ◽

South West ◽

Flour Yield

Red, yellow and white corn are types of corn locally originate from Moa Island. These three types of corn are still consumed and processed traditionally, whereas these can be processed into flour as basic ingredients for food diversification. The aim of the research was to determine physicochemical properties of types of flour from several corn types of Moa Island, South west Moluccas Regency. Results showed that flour yield were in the ranger of 84.73-91.98%, bulk density of 0.83 g/cm3. moisture of 5.38-6.01%, ash content of 0.26-0.44%, fat content of 0.39-0.43%, protein content of 8.01-8.39%, carbohydrate of 84.92 -86.36%, and fiber content of 8.56-9.36%. Keywords: corn flour, local varieties, Moa Island, physicochemical characteristics ABSTRAK Jagung merah, jagung kuning, dan jagung putih merupakan jenis jagung lokal yang berasal dari Pulau Moa. Ketiga jenis jagung tersebut oleh masyarakat setempat masih diolah secara tradisional, padahal jagung-jagung tersebut dapat diolah menjadi tepung sebagai bahan dasar untuk diversifikasi pangan. Tujuan penelitian ini adalah mengkarakteristik sifat fisikokimia beberapa jenis tepung jagung asal Pulau Moa Kabupaten Maluku Barat Daya. Hasil penelitian menunjukkan bahwa nilai rendemen tepung jagung berkisar antara 84,73-91,98%, densita kamba memiliki nilai yang sama yaitu 0,83 g/cm3 kadar air berkisar antara 5,38-6,01%, kadar abu berkisar antara 0,26-0,44%, kadar lemak berkisar antara 0,39-0,43%, kadar protein berkisar antara 8,01-8,39%, kadar karbohidrat berkisar antara 84,92-86,36%, dan kadar serat berkisar antara 8,56-9,36%. Kata kunci: karakteristik fisikokimia, tepung jagung, Pulau Moa, varietas lokal

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STUDY OF GELATIN FROM DUCK BONE AS AN ALTERNATIVE SOURCES OF HALAL GELATIN

Jurnal Sains Natural ◽

10.31938/jsn.v10i1.237 ◽

2020 ◽

Vol 10 (1) ◽

pp. 1

Author(s):

Muhammad Habbib Khirzin

Keyword(s):

Hydrochloric Acid ◽

Physicochemical Properties ◽

Protein Content ◽

Water Content ◽

Extraction Method ◽

Extraction Process ◽

Ash Content ◽

Acid Extraction ◽

Alternative Sources

Gelatin is an intermediate ingredient which is oftenly used in many field such as food, pharmacy, and cosmetics. It is usually extracted from pig and cow. Halal issue of gelatin sources and the outbreaks of mad cow diseases encouraged people to find an alternative sources of gelatin. One of the alternative sources of gelatin was duck bone. The aim of this research was to describe physicochemical properties of duck bone gelatin which is extracted by using acid extraction method as an alternative sources of halal gelatin. The extraction of duck bone gelatin used 5% concentration of HCl (hydrochloric acid). The extraction process consisted of four steps, they were degreassing, defating, demineralization, and acid extraction. The result showed that gelatin which was extracted from duck bone had these several characteristic: yield of 6.24%, pH 4.0, water content of 13.43%, ash content of 13.42%, protein content of 65.43%, and whiteness degree of 30.35%. Generally, gelatin which was extracted from duck bone had similar characteristic with commercial gelatin and SNI standard. Further researcher had been suggested to reoptimized extraction method in order to reduce ash content.

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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.v19i3.14550 ◽

2016 ◽

Vol 19 (3) ◽

pp. 214

Author(s):

Tri Winarni Agustini ◽

Yosomenggolo Sastro Darmanto ◽

Ima Wijayanti ◽

Putut Har Riyadi

Keyword(s):

Analysis Of Variance ◽

Protein Intake ◽

Gel Strength ◽

Ash Content ◽

Raw Material ◽

Fish Protein ◽

Fish Meat ◽

Central Java ◽

Experimental Laboratory ◽

Local Protein

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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Physicochemical Characteristics of Black Bean Protein Concentrate Based on the Variation of Heating Time

Tropical Small Island Agriculture Management ◽

10.30598/tsiam.2021.1.1.12 ◽

2021 ◽

Vol 1 (1) ◽

pp. 12-18

Author(s):

Syane Palijama ◽

Priscillia Picauly ◽

Windarti Windarti

Keyword(s):

Moisture Content ◽

Water Absorption ◽

Protein Content ◽

Bulk Density ◽

Physicochemical Characteristics ◽

Heating Time ◽

Ash Content ◽

Protein Concentrate ◽

Black Bean ◽

Bean Protein

One type of beans that can be used as a source of protein is the black bean (Phaseolus vulgaris. L); because it has a sufficiently high protein content of 16.6%, it has the potential to be developed into protein concentrate. This study aimed to characterize the physicochemical characteristics of black bean protein concentrate based on heating time. An experiment was carried out and arranged in a Completely Randomized Design, with four levels of treatments, i.e. heating time of 15 minutes, 30 minutes, 45 minutes, and 60 minutes. The observed variables were yield, bulk density, water absorption, protein content, moisture content, and ash content. The results showed that the yield value was 7.66 - 12.11%, bulk density 0.78 - 0.81 g/mL, water absorption 1.84 - 1.97%, protein content 71.39 - 76.00%, moisture content 11.85 - 12.94% and ash content 3.30 - 3.57%.

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Physicochemical Characteristics of Carrageenan Based on Different Harvesting Times From Bontang Coastal, East Kalimantan

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v22i1.25890 ◽

2019 ◽

Vol 22 (1) ◽

pp. 136

Author(s):

Andi Noor Asikin ◽

Indrati Kusumaningrum

Keyword(s):

Moisture Content ◽

Kappaphycus Alvarezii ◽

Physicochemical Characteristics ◽

Gel Strength ◽

Ash Content ◽

Harvesting Time ◽

East Kalimantan

Proper harvesting time determines the physicochemical characteristics of carrageenan. The purpose of this study was to determine the physicochemical characteristics of carrageenan extracted from Kappaphycus alvarezii at various different harvesting times from the Bontang Coastal, East Kalimantan. This study consisted of 7 treatments at the harvesting times, which were harvested at 30; 35; 40; 45; 50; 55 and 60 days. The parameters observed included yield, moisture content, ash content, viscosity and gel strength. The results showed the highest yield at the age of 50 days of harvest (46.91%), the highest viscosity at the age of 55 days harvest (50.25 cP), and the highest gel strength at 40 days of harvesting at 60.14 g/cm2.

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

Caraka Tani Journal of Sustainable Agriculture ◽

10.20961/carakatani.v36i1.41553 ◽

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.

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Optimasi Produksi Gelatin Halal dari Tulang Ayam Broiler (Gallus Domesticus) dengan Variasi Lama Perendaman dan Konsentrasi Asam Klorida (HCl)

Indonesia Journal of Halal ◽

10.14710/halal.v1i2.3665 ◽

2018 ◽

Vol 1 (2) ◽

pp. 102

Author(s):

A.Ghanaim Fasya ◽

Suci Amalia ◽

M. Imamudin ◽

Rizka Putri Nugraha ◽

Nazilatun Ni’mah ◽

...

Keyword(s):

Protein Content ◽

Acid Concentration ◽

Broiler Chicken ◽

Emulsion Stability ◽

Gel Strength ◽

Ash Content ◽

Curing Time ◽

Second Stage ◽

Chicken Bone ◽

Hcl Concentration

Abstrak Allah SWT memerintahkan manusia untuk mengkonsumsi makanan yang halal dan baik. Salah satu Bahan Tambahan Pangan yang perlu diperhatikan kehalalannya adalah gelatin. Gelatin yang beredar di Indonesia sebagian besar diperoleh dari impor yang kemungkinan besar berasal dari tulang atau kulit babi. Selain dari tulang babi, gelatin dapat diproduksi dari tulang hewan yang halal seperti sapi, ikan atau ayam. Penelitian ini bertujuan untuk mengetahui pengaruh lama perendaman dalam larutan asam klorida (HCl) dan variasi konsetrasi HCl terhadap produksi gelatin halal dari tulang ayam broiler. Penelitian ini dilakukan dalam dua tahap. Tahap pertama, pembuatan gelatin dengan variasi lama perendaman 12, 24, 36 dan 48 jam dalam HCl 5 %. Tahap kedua pembuatan gelatin dengan variasi konsentrasi HCl 3, 4, 5, 6 dan 7 % dengan lama perendaman optimal dari tahap sebelumnya. Karakterisasi produk gelatin dilakukan parameter uji kualitas gelatin dengan menentukan kadar air, kadar abu, derajat keasaman (pH), kekuatan gel, dan stabilitas emulsi dan kadar protein.Hasil penelitian menunjukkan bahwa lama perendaman dengan HCl pada poduksi gelatin tulang ayam broiler menghasilkan rendemen 7,89-10,21 %. Lama perendaman terbaik adalah 12 jam dengan rendemen 10,21 %, kadar air 8,00 %, kadar abu 11,50 %, dan pH 3,00. Sedangkan konsentrasi terbaik adalah 6 % yang dengan rendemen 3,68 %, kadar air 11,78 %, kadar abu 1,52 %, pH 4,78, kekuatan gel 9,8 N, stabilitas emulsi 63,39 % dan kadar protein 75,31 %. Kata kunci: gelatin halal; HCl, lama perendaman; konsentrasi: tulang ayam broiler. ABSTRACT Gelatin in Indonesia is generally obtained from imported product containing bone or pig skin. On the other hand, gelatin can be produced from halal sources such as cattle, fish or chickens. This study aims to determine the effect of curing time and HCl concentration variationon halal gelatin production from broiler chicken bone. This research was conducted in two stages.In the first stage, gelatin production with variation of curing time (12, 24, 36 and 48 hours) and in the second stage, gelatin production with variation of HCl concentration (3, 4, 5, 6 and 7%). Parameters in gelatin characterization are yield, moisture content, ash content, protein content, pH, gel strength, and emulsion stability. The results showed that the highest yield in gelatin production was 10.21% in 12 hours of curing time. Water content, ash content, and pH of the gelatin were 8.00%, 11.50%, and 3.00, respectively. Production of gelatin based on acid concentration variation gave the highest yield (1.52%) at HCl 6%. The chicken bone gelatin was analyzedwater, ash, and protein content which were 11.78%, 1.52%, and 75.31%, serially. Other parameters of the gelatin were 4.78 of pH, 412.4 g bloom of gel strength, and 63.39% of emulsion stability. Keywords: halal gelatin; HCl, curing time; acid concentration, broiler chicken bone;

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VARIASI WAKTU EKSTRAKSI DAN JENIS ASAM PADA PROSES PRODUKSI GELATIN TULANG IKAN NILA (Oreochromis niloticus)

Pasundan Food Technology Journal ◽

10.23969/pftj.v7i2.2982 ◽

2020 ◽

Vol 7 (2) ◽

pp. 65-69

Author(s):

Neneng Suliasih ◽

Asep Dedy Sutrisno ◽

Nabella Respatyana

Keyword(s):

Acetic Acid ◽

Protein Content ◽

Research Result ◽

Extraction Process ◽

Gel Strength ◽

Ash Content ◽

Extraction Time ◽

Main Research ◽

Physical Response ◽

Main Plot

The purpose of this research is to find out determine the effect of the most effective extraction time and to determine the effect of the most effective type of acid in the production process of gelatin bone of tilapia fish. This research was using by Split Plot Design (SPD) with 3 times replication, so make 27 experiments were obtained. For main plot is extraction time (4 hours, 5 hours and 6 hours) and subplot is type of acid (4% chloride acid, 3% acetic acid and 6% citrate acid). Response in this research is physical response such as gel gelatin strength, viscosity and rendement total, chemical response such as pH, protein content and ash content and test of bone gelatin of tilapia fish with commercial gelatin. The main research result showed that the extraction time had significant effect on gelatin gel strength, gelatin viscosity, gelatin rendement, acidity degree (pH) of gelatin, gelatin protein content and gelatin ash content. Types of acid had significant effect on gelatin gel strength, gelatin renedement, acidity degree (pH) of gelatin, gelatin protein content and gelatin ash content, and interaction of time of extraction and type of acid had significant effect on gelatin gel strength, gelatin viscosity, gelatin rendement, acidity degree (pH) of gelatin, gelatin protein content and gelatin ash content to the extraction process of bone gelatin of tilapia fish. Based on the comparative test, the characteristics of gelatin of tilapia bone that close to commercial gelatin are a3b2 treatment (6 hours of extraction time, 3% acetic acid) with the result of gelatin gel strength 132,93 bloom; viscosity 5,83 cP; the amount of rendement 16,94; pH 6,10; protein content 83,62%; and ash content of 0.64%.

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Proximate and calcium analysis of nixtamalized corn grits as a raw material of Gorontalo traditional meal, Indonesia

Nusantara Bioscience ◽

10.13057/nusbiosci/n110110 ◽

2019 ◽

Vol 11 (1) ◽

pp. 56-62

Author(s):

SUNARTO KADIR ◽

LISNA AHMAD ◽

YOYANDA BAIT

Keyword(s):

Protein Content ◽

Water Content ◽

Calcium Concentration ◽

Calcium Content ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Raw Material ◽

Two Factors ◽

Lime Concentration

Abstract. Kadir S, Ahmad L, Bait Y. 2019. Proximate and calcium analysis of nixtamalized corn grits as a raw material of Gorontalo traditional meal, Indonesia. Nusantara Bioscience 11: 56-62. This study aims to find out the influence of additional lime concentration and the length of boiling time toward the proximate and calcium grits of corn (Zea mays L). The study was conducted using a randomized group factorial design of two factors. The first factor is calcium concentration consisted of three treatments; 0.5%, 1%, and 1.5%, and the second factor is the length of boiling time, consisting of two treatments; the 60-minute boiling time, and the 30-minute boiling time. The parameters of this study were water content, ash content, fat content, protein content, carbohydrate content, and calcium content. The ANOVA analysis reveals that the treatment of calcium concentration, and the length of boiling time insignificantly influence the water content, ash, protein, fat, carbohydrate, and calcium contents of nixtamal corn grits. Grits of nixtamal corn produced in this study has water content of 10.54-11.33%, ash content of 1.34-1.39%, protein content of 9.11-9.40%, fat content of 3.36-3.59%, carbohydrate content of 74.44-75.36%, and calcium content of 10.15-10.92%.

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