The Effect of Chloride Acid Concentration and Demineralization Time on Gelatin Characteristic of EEL Fish Bones (Anguilla marmorata (Q.) Gaimard) -

Anguilla marmorata (Q.) Gaimard, eel bonefish is one of the potentials sources for gelatin manufacture. This study aims to determine the concentration of hydrochloric acid (3%; 4%) and to optimize demineralization time (12 hours; 24 hours) for thequality of gelatin. Characteristic of gelatin was determined by analysis of water content, ash content and protein content. To optimize gelatin extraction from eel fish bone, Mann Whitney test with 4 – factor was adopted. Spectrophotometer FTIR was used to analyze functional groups of gelatin. Values of water content, ash and protein content of each combination of acid chloride and demineralization time have met the requirements. The spectrum of FTIR showed a typical gelatin functional group. The best combination of treatment is at 3% hydrochloric acid concentration and 12 hours of demineralization time.

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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 NANOCALCIUM ADDITION FROM SEMBILANG FISH (Paraplotosus albilabris) BONE ON MAKING BISCUITS

Berkala Perikanan Terubuk ◽

10.31258/terubuk.47.1.102-111 ◽

2019 ◽

Vol 47 (1) ◽

pp. 102

Author(s):

Leona Arieska ◽

Desmelati Desmelati ◽

Sumarto Sumarto

Keyword(s):

Protein Content ◽

Water Content ◽

Fish Bone ◽

Fat Content ◽

Ash Content ◽

Randomized Design ◽

Completely Randomized Design ◽

Carbohydrate Levels ◽

Phosphorus Levels

This study aims to determine the characteristics of biscuit quality with the addition of nanocalcium from the sembilang fish bone (Paraplotosus albilabris). The method used is non factorial completely randomized design with the treatment used in this study, namely the addition of nanocalcium from 4 levels, namely N0 (control: biscuits without the addition of nanocalsium), N1 (addition of 5% nanocalcium), N2 (addition of 10% nanocalsium ), N3 (addition of 15% nanocalcium). The parameters tested were organoleptic and proximate. The results of the study showed that the addition of 15% nanocalcium in Sembilang fish biscuits was the best treatment most panelists liked. Appearance characteristics are brilliant, intact and specific to fish biscuits, non-fishy aroma, and brittle and dense texture, with water content of 5.78%, ash content of 5.10%, fat content of 24.59%, protein content 6.82%, carbohydrate levels 57.71%, phosphorus levels 0.57% and calcium levels 14.14%.

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Experimental Study on Concentrating Scandium by Leaching from Associated Scandium Ore

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.734-737.1033 ◽

2013 ◽

Vol 734-737 ◽

pp. 1033-1036

Author(s):

Gui Fang Zhang ◽

Peng Yan ◽

Qing Rong Yang

Keyword(s):

Experimental Study ◽

Particle Size ◽

Hydrochloric Acid ◽

Acid Concentration ◽

Hydrochloric Acid Concentration ◽

Leaching Rate ◽

Optimal Conditions ◽

Research Results ◽

Solid Ratio ◽

Leaching Residue

Based on the benefication of the complex silicate ore containing scandium, the research about aid-leaching agent used in the leaching of the scandium concentrate was been conducted. And the suitable leaching agent and aid-leaching agent which the useful ions entered into leaching liquid and the harmful ions were kept in leaching residue were been found according to the experiment results. For the scandium of sample existed various complex silicate ore as isomorphism form, the research has adopted hydrochloric acid with aid-leaching agent to dissociate the silicate ore and make scandium entering into solution. The research results has shown that the scandium leaching rate could reach 92.06% under the optimal conditions which the hydrochloric acid concentration is 22.8%, the dosage of aid leaching agent is 6%, liquid solid ratio is 4:1, particle size of leaching material totally is less than 0.15mm and leaching time is 8h.

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Effects of high hydrochloric acid concentration on aniline chemical polymerization

Polymer ◽

10.1016/s0032-3861(97)82751-6 ◽

1997 ◽

Vol 38 (20) ◽

pp. 5247-5250 ◽

Cited By ~ 34

Author(s):

Gustavo M. Morales ◽

Marcos Llusa ◽

Maria C. Miras ◽

Cesar Barbero

Keyword(s):

Hydrochloric Acid ◽

Acid Concentration ◽

Hydrochloric Acid Concentration ◽

Chemical Polymerization

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PENGARUH PERBANDINGAN TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2018.v07.i01.p02 ◽

2018 ◽

Vol 7 (1) ◽

pp. 12

Author(s):

Utafiyani . ◽

Ni Luh Ari Yusasrini ◽

I Gusti Ayu Ekawati

Keyword(s):

Protein Content ◽

Water Content ◽

Wheat Flour ◽

Fat Content ◽

Ash Content ◽

Fiber Content ◽

Green Bean ◽

Crude Fiber ◽

Crude Fiber Content ◽

Bean Flour

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

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PENGARUH PERBANDINGAN IKAN KEMBUNG (Rastrelliger kanagurta) DENGAN SAYUR GONDA (Sphenoclea zeylanica Gaertner) TERHADAP KARAKTERISTIK BAKSO

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2020.v09.i04.p07 ◽

2020 ◽

Vol 9 (4) ◽

pp. 426

Author(s):

Brogina Mayank Dini ◽

Luh Putu Trisna Darmayanti ◽

I Ketut Suter

Keyword(s):

Antioxidant Capacity ◽

Protein Content ◽

Water Content ◽

Chlorophyll Content ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Total Chlorophyll ◽

Total Chlorophyll Content ◽

Randomized Design

This research was conducted with the aim to determine the effect of comparison of mackerel with gonda vegetable on meatballs characteristics and get a comparison of mackerel with specific gonda vegetable that can produce meatballs with the best characteristics. This study uses a Completely Randomized Design (CRD) with treatment that is the comparison of mackerel with gonda vegetable consisting of 6 levels: 100%: 0%; 95%: 5%; 90%: 10%; 85%: 15%; 80%: 20%; 75%: 25%. Each treatment was repeated 3 times so that obtained 18 units. The data is then analyzed by analysis of variance and if the treatment influences the proposed variable then it is continued by Duncan. The results showed that the comparison of mackerel and gonda vegetable had a very significant effect on water content, ash content, fat content, protein content, carbohydrate content, total chlorophyll content, antioxidant capacity, color (scoring), texture, aroma, overall acceptance and no significant effect for texture, aroma and taste. Comparison of 80% mackerel and 20% gonda vegetables had the best characteristics, with 62.99% water content, 1.56% ash content, 1.28% fat content, 8.75% protein content, 25.43% carbohydrate content, 18.39% total chlorophyll content, antioxidant capacity 25.63%. Sensory properties obtained are color (rather green, rather like), texture (rather like), flavor (liked) and overall acceptance (like).

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The Characteristic of Calcium Fortified Fish Keropok from Belida Fish Bone

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v19i3.15075 ◽

2017 ◽

Vol 19 (3) ◽

pp. 233

Author(s):

Indrati Kusumaningrum ◽

Andi Noor Asikin

Keyword(s):

Experimental Design ◽

Moisture Content ◽

Protein Content ◽

Calcium Content ◽

Fish Bone ◽

Fat Content ◽

Ash Content ◽

Chemical Characteristics ◽

East Kalimantan ◽

Calcium Source

Abstract Belida (Chitala sp.) bone is one of the waste from amplang processing which not treated properly yet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bone powder as calcium source which can be added to various food formulations such as keropok. The aim of this study was to determine the chemical characteristics of belida fishbone powder added keropok Observed parameters in this study were moisture content, ash content, protein content, fat content, calcium content, phosphor content and whiteness. The method applied the experimental design was Completely Randomized Design with five treatments of 0% (K0), 5% (K1), 10% (K2), 15% (K3) dand 20% (K4) fishbone powder addition with three replications to each treatments. The results showed that the addition of belida bone powder hadn’t significant effect to moisture of fortified keropok while had significant effect on ash, protein, fat, calcium, phosphor content and whitness. The higher addition of fishbone powder increasing the value of ash, calcium, phosphor and whiteness but decreasing protein and fat content of fortifief keropok. The result showed that K3 was the best treatment with 5.64% calcium content.

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EKSTRAKSI DAN KARAKTERISASI GELATIN KULIT IKAN BARONANG (Siganus canaliculatus) DENGAN METODE ENZIMATIS MENGGUNAKAN ENZIM BROMELIN

Canrea Journal: Food Technology, Nutritions, and Culinary Journal ◽

10.20956/canrea.v2i1.177 ◽

2019 ◽

pp. 19-25

Author(s):

Dian Haryati ◽

Lulu Nadhira ◽

Humairah Hera ◽

Nurlaila Abdullah

Keyword(s):

Protein Content ◽

Water Content ◽

Enzyme Concentration ◽

Ash Content ◽

Extraction Time ◽

Gelling Agent ◽

Fish Skin ◽

Food Ingredient ◽

Protein Food ◽

Protein Levels

Basically, gelatin is pure protein food ingredient, obtained from thermal collagen denaturation from animals. Gelatin is used as a stabilizer, gelling agent, binder, thickener, emulsifier, adhesive, whipping agent, and food wrap which is edible coating. Protein levels in fish skin determine the amount of collagen contained in skin tissue, so the baronang fish skin has a considerable opportunity as a source of collagen to be hydrolyzed into gelatin. This study aimed to determine the characteristics of gelatin produced from baronang fish skin by enzymatic extraction and to determine the best treatment of a combination of enzyme concentrations with extraction time. Making gelatine was carried out by hydrolysis using bromelin enzyme at a concentration of 1%, 1.5% and 2% with extraction time of 2 hours, 4 hours and 6 hours. The result, obtained gelatine with water content ranging from 3.13-5.83%, the water content ranged from 0.17-3.56%, ash content 0.35 - 3.65% and protein levels ranged from 91-94, 72%. The chemical characteristics of gelatine from baronang fish skin have a yield of up to 6%, water content <6%, ash content <4% and protein content reaching 94%. The best treatment was obtained at 1% enzyme concentration and extraction for 4 hours with a protein content of 94.72%.

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PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Pro Food ◽

10.29303/profood.v4i1.79 ◽

2018 ◽

Vol 4 (1) ◽

pp. 304-310

Author(s):

Siska Cicilia ◽

Eko Basuki ◽

Agustono Prarudiyanto ◽

Ahmad Alamsyah ◽

Dody Handito

Keyword(s):

Chemical Composition ◽

Physical Properties ◽

Protein Content ◽

Water Content ◽

Wheat Flour ◽

Potato Starch ◽

Ash Content ◽

Randomized Design ◽

Alternative Materials ◽

Completely Randomized Design

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

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Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

International Journal on Food, Agriculture and Natural Resources ◽

10.46676/ij-fanres.v2i2.32 ◽

2021 ◽

Vol 2 (2) ◽

pp. 1-6

Author(s):

Ardiyan Dwi Masahid ◽

Maria Belgis ◽

Helyas Vintan Agesti

Keyword(s):

Protein Content ◽

Water Content ◽

Functional Properties ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Water Holding Capacity ◽

Rhizopus Oligosporus ◽

Swelling Power ◽

Water Holding

Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).

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