scholarly journals Effects of transglutaminase enzyme on physicochemical properties of milkfish (Chanos chanos) surimi gel

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 49-57
Author(s):  
I. Yuliana ◽  
M. Mahendradatta ◽  
A. Laga
Keyword(s):  
Reaction Time ◽  
Protein Content ◽  
Enzyme Concentration ◽  
Fat Content ◽  
Gel Strength ◽  
Raw Material ◽  
Surimi Gel ◽  
Two Factors ◽  
Two Stages ◽  
Physical And Chemical

Milkfish is one type of fish that can be used as raw material for surimi. However, previous research indicated that the quality of surimi powder produced from milkfish needed some improvements in order to produce surimi with good texture and strength gel. The addition of microbial transglutaminase (MTGase) enzyme is expected to produce surimi with better gel characteristics. The research objectives were to determine the best enzyme concentration and reaction time in the formation of surimi gel and to determine the effect of enzyme addition on the physical and chemical characteristics of surimi gel produced. The research was divided into two stages: 1) preparation for making surimi, and 2) determination of enzyme concentration and reaction time for surimi gel formation. The research treatment consisted of two factors, which were enzyme concentration (0, 0.1, 0.3, 0.5 units/g of surimi) and reaction time (0, 30, 60 mins). The observation parameters consisted of yield, gel strength, whiteness, pH, water content, protein content, and fat content. The results showed that the best concentration of MTGase enzyme was 0.5 units/ g with a reaction time of 60 mins. The addition of transglutaminase enzyme gave an effect significantly on gel strength, whiteness, protein content, and fat content in the milkfish surimi gel produced.

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

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%.

scholarly journals Pengaruh Defatting, Frekuensi Pencucian dan Penyimpanan Beku Terhadap Kualitas Surimi Ikan Lele

2021 ◽  
Vol 9 (2) ◽  
pp. 97-106
Author(s):  
Anhar Rozi ◽  
Ikhsanul Khairi ◽  
Reni Tri Cahyani ◽  
Stephani Bija ◽  
Nurhikma Nurhikma ◽  
...  
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Frozen Storage ◽  
Fat Content ◽  
Gel Strength ◽  
High Protein ◽  
Raw Material ◽  
Suitable Alternative ◽  
High Protein Content

Catfish was a suitable alternative for the main raw material for making surimi, because it has a high protein content, easy to found and than has good prospective to be made surimi product. The aimed of this study to analyze effect of defatting, washing cycle, and frozen storage was add cryoprotectant. This research was conducted three step that is deffating, washing, and made surimi. The concentration of the selected for defatting processed was NaH2PO4 2% during 10 minutes and the result fat content was 0.15%. The best washing was one time of made kamaboko and has gel strength (510.35 g.cm), and the best quality (PLG : 0%; pH : 6.53; water content : 76.6%; folding test : 3.22; bite test : 3,77) when compared with washing cycle two times and three times. The best cryoprotectant addition was 4% trehalose and result of gel strength was 354.15 g.cm for three weeks of frozen storage.

scholarly journals PENGARUH PENGGUNAAN PELARUT DAN TEKNIK EKSTRAKSI TERHADAP MUTU GELATIN KAKI AYAM

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><p>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 <em>water bath </em>belum menghasilkan gelatin yang sesuai dengan standar mutu gelatin (SNI), sehingga perlu perbaikan dalam metode ekstraksi.</p></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

scholarly journals The Effect of Gelatin Addition from Various Fish Skin to the Physical and Chemical Properties of Chikuwa

2019 ◽  
Vol 3 (1) ◽  
pp. 78
Author(s):  
Muhammad Irvan
Keyword(s):  
Protein Content ◽  
Chemical Properties ◽  
Gel Strength ◽  
Chemical Characteristics ◽  
Fish Scale ◽  
Physical And Chemical Properties ◽  
Physical And Chemical Characteristics ◽  
Significant Difference ◽  
Physical And Chemical ◽  
And Chemical Properties

Chikuwa is one of Japanese traditional fishery food product that commonly made from potato starch, fish surimi, and some spices. To enhance Chikuwa physical and chemical properties especially in texture attribute and protein content, Gelatin can be added. Gelatin is a partial hydrolysis protein that usually added in food making process to improve the gumminess quality and the protein content. Gelatin can be derived from bone collagen, skin and fish scale. The purpose of this study is to analyze the effect of gelatin from various skin fish to the physical and chemical characteristics of Chikuwa. The research method used is experimental laboratories using a completely randomized design (CRD) with 3 replications. The data analysed with ANOVA and continued with BNJ analysis if there is a significant difference between the treatments. This research has divided into two stages. The first step aim is to make the gelatin from the skin of seabass, payus fish and tilapia with 3% concentrations. The second step is Chikuwa making added with gelatin. The parameters that observed are water content, protein content, white degree, gel strength, sensory attributes, folding, bite. The results showed that Chikuwa with the addition of gelatin from seabass, payus and tilapia skin are significantly different (p &lt;0.05) due to the physical and chemical characteristics of Chikuwa. The best Chikuwa quality is Chikuwa with the addition of seabass gelatin, where the gelatin yield is 18.03 ± 0.68; the gelatin gel strength is 251.11 ± 1.08 bloom; the viscosity is 5.80 ± 0.15 cP; the gel Chikuwa sample strength is 954.54 ± 0.56 gcm and protein content is 22.01 ± 0.98%

scholarly journals Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1071-1081
Author(s):  
N. Aini ◽  
B. Sustriawan ◽  
V. Prihananto ◽  
J. Sumarmono ◽  
R.N. Ramadan ◽  
...  
Keyword(s):  
Protein Content ◽  
Sweet Corn ◽  
Fat Content ◽  
Sensory Characteristics ◽  
Raw Material ◽  
Soluble Solids ◽  
Cow’S Milk ◽  
Low Fat ◽  
Cow's Milk ◽  
Low Fat Cheese

Cheese is not only created using cow's milk and can also be made from a mixture of vegetable extracts, including corn extract. Cheese from corn extract has the advantages of low-fat and high-carotene. Notably, papain can be used as a coagulant in the production of cheese analogue, while maltodextrin functions to increase volume and total solids for greater yield. The objectives of the present study was 1) to optimize the formula composition between lime extract, papain, and maltodextrin to create a cheese analogue from sweet corn extract with high yield and protein as well as good sensory properties, 2) to study the physicochemical and sensory characteristics of the cheese analogue using the optimal formula, and 3) to compare analog cheese from corn milk to cow's milk cheese. The experimental design involved response surface methodology with three factors (lime extract, papain, and maltodextrin). The results of the study produced the optimal cheese analogue formula from corn extract with the addition of lime extract (2.283%), papain (0.022%), and maltodextrin (15%). The characteristics of this cheese analogue include a yield of 20.3%; pH of 5.4; 14oBrix soluble solids; water content of 65.3%; protein content of 13.5%; total-carotene of 544.4 ppm and of fat content 4.6%. The cheese analogue has sensory characteristics of soft texture, the ability to spread evenly, the typical color of cheese (i.e. yellowish-white), and was preferred by panelists. Cheese analogue has protein content of 7.1%, fat content of 4.55%, total carotene of 544.4 mg/g, cholesterol 0.02 mg/g; while commercial cheese from cow’s milk has protein content 6.3%, fat content 24.53%, total carotene 5.32 mg/g and cholesterol 0.19 mg/g. Thus, sweet corn can potentially be used as a raw material for producing low-fat cheese analogues.

scholarly journals Ekstraksi Gelatin Dari Kulit Kelinci Lokal Jawa (Lepus negricollis) Dengan Variasi Jenis Pelarut Dalam Suhu Ekstraksi Serta Aplikasinya Pada Bakso Kelinci

2019 ◽  
Vol 2 (2) ◽  
pp. 265
Author(s):  
Putri Adek Putro ◽  
Mochammad Wachid ◽  
Noor Harini
Keyword(s):  
Acetic Acid ◽  
Moisture Content ◽  
Protein Content ◽  
Fat Content ◽  
Ash Content ◽  
Extraction Temperature ◽  
Rabbit Skin ◽  
Yield Value ◽  
Two Stages ◽  
Collagen Tissue

Gelatin is a protein obtained from animal collagen tissue found in warts, bones, and connective tissue that is hydrolyzed acidic or basic. The purpose of this study was to determine the different effects of HCl and acetic acid and different extraction temperatures on the production of local rabbit skin gelatin so that the best treatment was obtained in producing gelatin and to determine the effectiveness of local rabbit skin gelatin in rabbit meatball processing. This research was conducted in two stages. The first stage uses a nested random design, namely the extraction of gelatin from the local rabbit skin with different types of acids (HCl 3% and acetic acid 3%) and extraction temperature (50 °C, 60 °C, 70 °C and 80 °C). The parameters observed were yield, moisture content, ash content, protein content, viscosity, pH, and color. The best treatment of Local rabbit skin gelatin based on the SNI approach is in the P1T3 treatment, that treatment soaking with acetic acid and extraction temperature of 70 °C with a yield value of 13.11%, moisture content 5.503%, ash content 1.143%, protein content 63.49%, viscosity 4.466 cP, gel strength 210.532 grams Bloom, and pH 3,967. The second step was making meatballs by comparing the addition of gelatin from local rabbit skin extraction with the best treatment of 3%, commercial gelatin 3%, and without gelatin. The parameters observed included protein content, ash content, moisture content, fat content, texture, and organoleptic. Based on observations of the addition of gelatin in rabbit bakso, increasing the value of protein content, texture, and ash content in bakso while the water and fat content in bakso decreased with the addition of gelatin.

scholarly journals Extraction of Silica from the residue of Thermoelectric Power Plants

2020 ◽  
Vol 10 (3) ◽  
pp. 103-113
Author(s):  
Paula Irigon de Irigon ◽  
Rejane Maria Candiota Tubino ◽  
Ana Paula Kirchheim ◽  
Lizete Ferret ◽  
Pedro José Sanches Filho
Keyword(s):  
Power Plants ◽  
Sol Gel ◽  
Bottom Ash ◽  
Raw Material ◽  
Gravimetric Analysis ◽  
Thermoelectric Power Plants ◽  
Chemical Factors ◽  
Two Stages ◽  
Coal Reserves ◽  
Physical And Chemical

Brazil presents the second largest coal reserves in Latin America, whose exploration is mainly focused on electricity generation. The present study was carried out to systematically evaluate the influence of various physical and chemical factors on the extraction of pure amorphous silica precipitated from coal-fired bottom ash. The coal bottom ashes (CBA) is a disposable waste from thermoelectric plants, which basically consists of oxides of silicon (80-60%), aluminium (25-20%) and iron (10-2%), being considered as raw material for silica production, by the sol-gel process. The CBA characterization was carried out by determining moisture, elemental composition (XRF), amorphism (XRD) and granulometry.The process evaluation tookplace in two stages: the quantitative evaluation that wasrelated to the quantification of the amount of silica obtained and the process variables (NaOH concentration and temperature); and the qualitative evaluationof the silica extracted. The extracted silica particles were characterized by TG, BET, XRD.Silica and aluminium contents were obtained by gravimetric analysis. Among the factors analysed, the concentration of sodium hydroxide and temperature interference were the most important. Likewise, the repeat process for the same ash sample (sequential extraction) proved to be more effective than increasing the NaOH concentration. The obtained yield was 51.34%. The silica is 89.4% pure, when 5,63% of impurities are related to aluminium oxide .

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

2017 ◽  
pp. 90-96
Author(s):  
Као Тхи Хуе ◽  
Нгуен Тхи Минь Ханг ◽  
Ле Нгуен Тхань ◽  
Михаил Юрьевич Карапун ◽  
Рамзия Гумеровна Разумовская
Keyword(s):  
Physicochemical Properties ◽  
Protein Content ◽  
Food Industry ◽  
Physicochemical Characteristics ◽  
Gel Strength ◽  
Ash Content ◽  
Raw Material ◽  
Gelling Temperature ◽  
Moisture Percentage ◽  
Foaming Capacity

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.

scholarly journals Aktivitas Antioksidan Hidrolisat Protein Ikan Cunang (Congresox talabon)

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Anggi Angelita Hermaya ◽  
Edison Edison ◽  
Andarini Diharmi
Keyword(s):  
Antioxidant Activity ◽  
Protein Content ◽  
Protein Hydrolysate ◽  
Enzyme Concentration ◽  
Enzyme Hydrolysis ◽  
Raw Material ◽  
Degree Of Hydrolysis ◽  
Protein Hydrolyzate ◽  
Fish Meat ◽  
Dpph Method

Cunang fish (Congresox talabon) has the potential as a raw material for fish protein hydrolyzates. Hydrolysis of cunang fish using the enzyme papain were produced peptides and amino acids that have antioxidant activity. The aim of this study was to determine the antioxidant activity of the protein hydrolyzate of cunang fish using different papain enzyme concentrations. This study used an experimental method with a completely randomized non-factorial design with three replications, with different papain enzyme concentrations (2%, 4%, 6%). The analysis parameters consisted of proximate content analysis in fish meat, degree of hydrolysis, the dissolved protein of the Bradford method, and the antioxidant activity of the DPPH method on the protein hydrolysate.  The results showed that the protein content of cunang fish had 73.15% (bk). The papain enzyme concentration of 6% was the best concentration hydrolyze cunang meat, is produced. protein hydrolysate.  The results of the protein hydrolyzate analysis showed that the degree of hydrolysis was 46.23%, the dissolved protein was 11.64% and the antioxidant activity was 549.16 ppm. Enzyme hydrolysis can increase dissolved protein content which is directly proportional to the increase in antioxidant activity.

scholarly journals Karakteristik Sensoris Chikuwa dengan Perbedaan Bahan Baku Surimi Ikan

2021 ◽  
Vol 10 (1) ◽  
pp. 53-66
Author(s):  
Dwi Inda Sari ◽  
Siti Hanggita ◽  
Herpandi Herpandi ◽  
Reistha Warayu
Keyword(s):  
Chemical Analysis ◽  
Protein Content ◽  
Oreochromis Niloticus ◽  
Raw Materials ◽  
Block Design ◽  
Gel Strength ◽  
Clarias Batrachus ◽  
Physical Analysis ◽  
Surimi Gel ◽  
Randomized Block Design

        Increased production of aquacultured freshwater fish, such as Pangasius pangasius, Oreochromis niloticus, and Clarias batrachus, wich have low commercial value as potential alternative raw materials for surimi. This study aimed to determine the sensory characteristics of chikuwa produced using different raw materials of surimi and increase the diversity of processed fishery products that are highly nutritious with recommended physical quality. This research used the randomized block design (RBD) method with three repetitions. The treatment used were the difference in raw materials of surimi, P1 (Pangasius pangasius), P2 (Oreochromis niloticus) and P3 (Clarias batrachus). Parameters in this research included physical analysis of surimi (gel strength), chemical analysis of surimi (protein content and moisture content), and chikuwa sensory analysis. The results showed that Pangasius pangasius had a significant effect on surimi gel strength, surimi protein content and surimi water content, but had no significant effect on Oreochromis niloticus and Clarias batrachus. Based on the chemical analysis results, all raw materials for surimi have met the standard of SNI 01-2694-2013 except for Pangasius pangasius surimi protein (11,94%). Different raw materials of surimi had a significant effect on the appearance, taste, color, and texture of the organoleptic test. However, it had no significant effect on the chikuwa aroma parameters. Chikuwa (P1) produced the best characteristics from an organoleptic.

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