Description And Composition Chemistry of Meat and Carapace (Thalasina Anomala)

Thalasina anomala is a type of shrimp that is generally found in the muddy areas of the mangrove area on the coast of the Selat Panjang. The purpose of this study was to obtain the chemical composition of meat and carapace and the rendemen of T. Anoma. Meat and carapace as raw material. This research method description and data analyzed statistically. In this study, there are two stages, namely preparation and rendement of body parts of rama shrimp and then proximate analysis of meat and carapace. Proximate test results from meat and carapace of successive shrimp are water content 76.58 %, 38.93 % gross weight (gw), protein content 81, 46 %, 10.12 % dry weight (dw) , fat content of 5.01% (dw), 2.36% (dw), ash content of 3.93% (bk), 73.96% (dw) and Carbohydrates 9.61% (dw), 14.62% (dw). This value shows that protein in meat is beneficial in food, while carapaces ash content shows the high mineral content

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Na-Alginate Utilization of Brown Algae (Sargassum sp.) as A Halal Edible Film Basic Materials

Indonesian Journal of Halal Research ◽

10.15575/ijhar.v1i1.4242 ◽

2019 ◽

Vol 1 (1) ◽

pp. 9-13

Author(s):

Nisa Nur Khasanah ◽

Vina Amalia ◽

Baiq Vera El Viera ◽

Asti Sawitri

Keyword(s):

Tensile Strength ◽

Moisture Content ◽

Brown Algae ◽

Research Method ◽

Edible Films ◽

Ash Content ◽

Edible Film ◽

Isolation And Characterization ◽

Two Stages

Edible films made of Na-alginate from brown algae have great potential to be developed as brown algae have a fairly high abundance in Indonesia but have not been widely used. Therefore, in this study conducted by making edible films made from Na-alginate modified by the addition of hydrocolloids carrageenan and glycerol plasticizier. The addition of carrageenan biopolymers is the property of the produced Edible film. The use of glycerol as a plasticizer aims to improve the properties of elasticity Edible films. This research method consists of two stages. First, the isolation and characterization of Na-alginate. Both the preparation and characterization of making edible films. Na-alginate characterization results in yield of 25.68%, 10.84% moisture content, ash content of 23.79%. The carrageenan on the formula Edible films affect the characterization of the resulting films. The value of water absorption from 333.13% to 335.45% and the elongation of 26.26% to 33.34%, and the declining value of tensile strength of 8.93 MPa to 4.17 MPa and young's modulus values of 0.34 MPa to 0.22 MPa with the addition of carrageenan on an Edible film formula.

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PEMANFAATAN BUAH PEDADA (Sonneratia caseolaris) SEBAGAI BAHAN BAKU PEMBUATAN TEMPE DAN ANALISIS PROKSIMAT SERTA SIFAT ORGANOLEPTIKNYA

Photon: Jurnal Sain dan Kesehatan ◽

10.37859/jp.v6i02.452 ◽

1970 ◽

Vol 6 (02) ◽

pp. 35-43

Author(s):

Yuni Fatisa ◽

Dewi Pitasari

Keyword(s):

Moisture Content ◽

Test Scores ◽

Food Source ◽

Ash Content ◽

Raw Material ◽

Test Results ◽

Fermentation Time ◽

Sonneratia Caseolaris ◽

High Nutrient ◽

Color Texture

Pedada fruit (Sonneratia caseoiaris) potential as a food source because it contains high nutrient. In this study pedada fruit used as raw material for making tempe. Tempe is made by the fermentation time of 48 hours with 5 grams of tempe yeast and nutritional levels tested. The results showed the moisture content, ash content, fat content, protein content, and carbohydrate content are respectively 79,87% (8Nl max 65%); 1,76% (8Nl max 1,5%); 3,50% (8NI min 10%); 3,90% (8NI min 10%) and 10,96% (8Nl max 2,5%). Organoleptic test results it can be concluded that the panelists liked the tempe of pedada fruit with test scores for flavor, color, texture and scent are respectively 3,6; 3,4; 3,68; and 4,6. Flavor, color, texture and aroma the tempe of pedada fruit acceptable by the panelists.

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The Characteristic of Fried Bilih Fish from Tanah Datar and Solok Regency

Asian Food Science Journal ◽

10.9734/afsj/2019/v12i230080 ◽

2019 ◽

pp. 1-10

Author(s):

Nabila Auva Athiyya Bari ◽

Rusky Intan Pratama ◽

Iis Rostini ◽

Eddy Afrianto

Keyword(s):

Water Content ◽

Research Method ◽

Hardness Test ◽

Nutrient Content ◽

Chemical Characteristic ◽

Proximate Analysis ◽

Ash Content ◽

Technology Research ◽

Testing Laboratory ◽

West Sumatra

This research aim to know the comparison between the fried bilih fish from Sumpur and Paninggahan district in West Sumatra Province, Indonesia. This research conducted from February to June 2019 in Technology Fishery Laboratory of Faculty of Fisheries and Marine Science, Testing Laboratory of Faculty of Agricultural Industrial Technology. Research method is non-experimental method with fried bilih fish from Sumpur and Paninggahan area as the samples. Research parameters are chemical characteristic in form of proximate analysis, includes water, ash, fat, protein, and carbohydrate content; organoleptic characteristic in form of appearance, aroma, taste, and texture; and physical characteristic in form of hardness and fracturability. The result explains that Sumpur fried bilih fish is more preferred by panelist with the median value in appearance, aroma, taste, and texture is 9 or strongly favored. The Sumpur fried bilih fish nutrient content is consisting of 11.994% water content, 4.978% ash content, 42.067% protein, 39.47% fat, and 1.49% carbohydrate. Paninggahan fried bilih fish nutrient content is consisting of 11.237% water content, 6.818% ash, 41.333% protein, 39.108% fat, and 1.5% carbohydrate. The texture between Sumpur and Paninggahan fried bilih fish is not significant, both of them are crispy and dry. Paninggahan fried bilih fish has the highest hardness test and highest fracturability level than Sumpur friend bilih fish. The conclusion is fried bilih fish from Sumpur more prime based on proximate dan organoleptic test compared to fried bilih fish from Paninggahan which is cause by prosessing different.

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A study of the effect of vitamin D in rats maintained on diets with different mineral content but with the same low ratio of calcium to phosphorus

British Journal Of Nutrition ◽

10.1079/bjn19680007 ◽

1968 ◽

Vol 22 (1) ◽

pp. 45-56 ◽

Cited By ~ 6

Author(s):

R. B. Harrand ◽

R. L. Hartles

Keyword(s):

Vitamin D ◽

Body Weight ◽

Mineral Content ◽

Dry Weight ◽

Ash Content ◽

Final Body Weight ◽

Normal Limits ◽

P Concentration ◽

Weanling Rats ◽

Different Levels

1.Eight groups of weanling rats were maintained for 60 days on diets containing calcium and phosphorus in the ratio 0·1 at four different levels of mineral, namely 0·08, 0·12, 0·23 and 0·32% Ca, and in the presence and absence of added ergocalciferol.2. Provision of vitamin D increased final body-weight, whereas at the highest mineral intake body-weight was reduced.3. At each level of dietary mineral the serum Ca concentration was raised by vitamin D, whilst the serum P concentration was lowered except when the mineral intake was lowest.4. With increasing mineral intake the serum Ca increased until at the highest intake it declined. Serum P was increased only at the highest mineral intake.5. Measurements were made of bone weights, ash content and volume. Provision of vitamin D increased the fresh weight of bone at all levels of dietary mineral, and the dry weight and ash content were increased except at the lowest level of mineral intake. In general, the higher the dietary mineral the greater was the bone weight and its ash content.6. The presence of vitamin D resulted in an increase in tooth mass and ash content at each level of mineral intake. Tooth mass and ash increased with increasing dietary mineral except at the highest level when there was a decline.7. At the lower levels of mineral intake the ratio of tooth mass to bone mass was greater than at the higher levels of intake.8. Histological examination of the bones revealed no increase in the width of the epiphyseal cartilage in any group. In the group with the lowest levels of Ca and P without vitamin D (0·08% Ca, 0·8% P) the shafts of the femurs appeared thinner and porotic, and the trabeculae were thin; in the group fed the same diets supplemented with vitamin D the shafts were even thinner but less porotic; in all other groups the histological appearance of the bone was within normal limits.9. Changes in the appearance of the dentine were demonstrated in all groups.

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PENGARUH PENAMBAHAN TEPUNG PISANG KEPOK PUTIH TERHADAP SIFAT FISIK DAN SENSORI STIK

Jurnal Pangan dan Gizi ◽

10.26714/jpg.10.1.2020.24-33 ◽

2020 ◽

Vol 10 (1) ◽

pp. 24

Author(s):

Muthia Damayanti ◽

Wikanastri Hersoelistyorini

Keyword(s):

Physical Properties ◽

Water Content ◽

Wheat Flour ◽

Research Method ◽

Sweet Taste ◽

Proximate Analysis ◽

Fat Content ◽

Ash Content ◽

Sensory Properties ◽

Banana Flour

Stick is type of pastry with a frying treatment with oil, usually made from wheat flour and tapioca. Banana flour is one of the flour products that can be used making sticks because they are easily mixed into various preparations and enriched with nutrients. The general objective of this study was to determine the effect of adding white kepok banana flour to physical properties (hardness) and sensory sticks. The research method of banana sticks consisted of 4 treatments of adding white kepok banana flour which were 0, 10, 20 and 30 grams. Each treatment was repeated 6 times, resulting in 24 experimental units. The results showed that there was a significant effect of adding white kepok banana flour to physical characteristics (hardness) and sensory sticks. The best physical and sensory properties were found in the manufacture of sticks with the addition of 10 grams of white kepok banana flour with the results of proximate analysis of water content of 9.74%, ash content of 0.93%, fat content of 35.86%, protein 3.83% and carbohydrates 49 , 64%. The more white kepok banana flour is added, the resulting stick will be harder and produce a more brownish color, caramel aroma and a slightly sweet taste.

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THE EXTRACTION OF BROWN ALGAE (Sargassum sp) THROUGH CALCIUM PATH TO PRODUCE SODIUM ALGINATE

Jurnal Bahan Alam Terbarukan ◽

10.15294/jbat.v7i1.11412 ◽

2018 ◽

Vol 7 (1) ◽

pp. 64-69

Author(s):

Octovianus S. R. Pasanda ◽

Abdul Azis

Keyword(s):

Water Content ◽

Brown Algae ◽

Linear Chain ◽

Dry Weight ◽

Extraction Process ◽

Extraction Methods ◽

Ash Content ◽

Water Soluble ◽

Raw Material ◽

Total Dry Weight

Brown algae is a source of sodium alginat raw material. One type of brown algae that is found to grow in Indonesian waters is Sargassum echinocarphum. Brown algae including one type of seaweed that grows in many waters of Indonesia, especially the waters of Eastern Indonesia. Alginat is a pure polysaccharide of uronic acid contained in a brown algae cell wall arranged in the form of long linear chain alginic acids with levels reaching 40% of the total dry weight. The alginat form in general is sodium alginat, a water soluble alginat salt. The purpose of this research is to know the quality of alginat include alginat rendamen, water content, ash content, and viscosity. Conventional extraction methods from brown algae into sodium alginat produces the highest yield percentage of 32.42%, resulting from the extraction for 7 hours at 60 C. The lowest average yield percentage resulted in 5 hours extraction process of 2.78%, the average water content of 20.37 - 23.30%, the mean ash content of 22.28 - 34.87%, and the viscosity ranged between 18, 0 - 19.8 Cp.

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CHARACTERISTICS AND EFFECTIVENESS OF CHITOSAN ORININATED FROM THE CARAPACE OF T. ANOMALA SHRIMP AS AN ANTIBACTERIAL COMPOUND

Berkala Perikanan Terubuk ◽

10.31258/terubuk.47.1.93-101 ◽

2019 ◽

Vol 47 (1) ◽

pp. 93

Author(s):

Tengku Muhammad Ghazali ◽

Rahman Karnila ◽

Dewita Dewita

Keyword(s):

Moisture Content ◽

Double Layer ◽

Antimicrobial Effect ◽

Positive Control ◽

Negative Control ◽

Ash Content ◽

Raw Material ◽

Test Results ◽

Yield Value ◽

Inhibition Zones

This study aims to investigate the inhibition zones of the chitosan against Pseudomonas aeruginosa. Carapace from T. anomala is used as raw material of chitosan. There were 5 treatments used, namely positive control (K0+), negative control (K0-), 5% chitosan (K1), 7% chitosan (K2) and 9% (K3) chitosan. The carapace was taken and then washed, dried, refined, demineralization, de-preoteinated, deasitelation and was tested using double layer method, discs and well diffusion. The proximate carapace test results were as follows, water content was 68.18 % gross wight (gw), moisture content 11.77 % dry wight (dw) protein content, 2.35 %dw fat content, 84.43 %dw ash content and carbohydrate content was 1.45 %dw. The chitosan of T. anomala characteristics were yellowish white flakes, odorless and tasteless with yield value, moisture content, ash content, mineral content (Ca, Fe, K, Na, P) and the degree of deacetylation 27.51 %; 7.31 %gw; 3.40 %dw; 12.17 mg/L; 4.90 mg/L; 3.40 mg/L; 5.49 mg/L; 0.27 mg/L; and 73.43 % respectively , Results on antimicrobial sensivity tests using double layer, disk blank and well diffusion. Shown clear zone, 13.87 mm, 11.34 mm and 14.62 mm. these values indicate that the antimicrobial effect of the chitosan is strong.

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IDENTIFIKASI MISKONSEPSI MENGGUNAKAN TES DIAGNOSTIK THREE-TIER PADA HUKUM NEWTON DAN PENERAPANNYA

Journal of Teaching and Learning Physics ◽

10.15575/jotalp.v1i1.3438 ◽

2019 ◽

Vol 1 (1) ◽

pp. 24-33

Author(s):

Anna Shalihah ◽

Diah Mulhayatiah ◽

Fathiah Alatas

Keyword(s):

Diagnostic Test ◽

False Positive ◽

Research Method ◽

False Negative ◽

Test Results ◽

Implementation Phase ◽

Legal Principles ◽

Newton's Law ◽

Newton’S Law ◽

Two Stages

This research aims to identify misconceptions that occur in Newton's law and its application based on diagnostic test results of students of class X SMAN 6 Tangerang Selatan and show sub concepts that experienced the highest misconceptions and low. The research was conducted in October 2015 - January 2016. The research method used is descriptive-quantitative. This study was conducted in two stages: stage manufacture of instruments held in SMAN 6 and 4 Tangerang Selatan and the implementation phase of the research conducted at SMAN 6 Tangerang Selatan. The instrument used is a three-tier diagnostic test. Results obtained 20 questions about the making of a valid with validity 0.64 and reliability 0.78. Results of the discussion showed misconception that occurred at 32.50% with a false positive at 20.97% and false negative amounting to 11.67% and misconceptions highest in subconcepts legal principles III Newton with a percentage of 56.92% and the lowest in the subconcepts variety of force with a percentage of 24.08%.

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Analisis Kandungan Makronutrien Formula Bakso Ikan Lele Dumbo (Clarias gariepinus) dengan Tepung Biji Nangka (Artocapus Heterophyllus)

JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI ◽

10.36722/sst.v5i2.354 ◽

2019 ◽

Vol 5 (2) ◽

pp. 79

Author(s):

Tifany Prasaja ◽

Titis Sari Kusuma ◽

Rahma Micho Widyanto ◽

Ilzamha Hadijah Rusdan

Keyword(s):

Moisture Content ◽

Clarias Gariepinus ◽

Proximate Analysis ◽

Ash Content ◽

African Catfish ◽

Test Results ◽

High Fat ◽

Low Calorie ◽

Seed Flour ◽

Tapioca Flour

Abstrak –Kondisi keabnormalan profil lemak yang tinggi secara tidak langsung menggambarkan keadaan dislipidemia. Konsumsi ikan yang masih rendah dan potensi biji nangka yang memiliki kalori rendah dapat dijadikan alternatif makanan rendah kalori berupa bakso ikan. Sebelumnya telah dilakukan uji daya terima formula bakso ikan dengan tepung biji nangka, tetapi komposisi formula tersebut belum sesuai dengan SNI 766:2014. Penelitian ini bertujuan untuk mengetahui kandungan makronutrien produk bakso ikan lele dumbo yang diformulasikan dengan tepung biji nangka, serta mengetahui formula terbaik yang sesuai dengan SNI. Terdapat tiga formula bakso ikan yaitu P0 (25,8% ikan lele dan 64,5% tepung tapioka), P1 (25,8% ikan lele dan 64,5% tepung biji nangka), dan P2 (45,2% ikan lele dan 45,2% tepung biji nangka). Ketiga formula dilakukan uji proksimat dengan dua kali ulangan untuk variabel kadar protein, lemak, karbohidrat, kadar abu, kadar air dan serat kasar. Hasil uji ANOVA menyatakan terdapat perbedaan diantara ketiga formula pada semua variabel dan formula yang paling sesuai dengan SNI 766:2014 adalah formula P2 yang mengandung protein 10,35%, lemak 1,64%, karbohidrat 23,97% yang setara dengan 151,92 kkal/100 g.Abstract - The abnormality of high fat profiles indirectly illustrates the condition of dyslipidemia. The consumption of fish that still low and the potential of jackfruit seeds that have low calories can be used as alternative low-calorie foods in the form of fish meatballs. Previously, it was tested the acceptability of fish meatball formula with jackfruit seed flour, but the composition of the formula was not in accordance with SNI 766: 2014. This study aims to determine the macronutrient content of African catfish meatballs formulated with jackfruit seed flour, and to find out the best formula according to SNI. There are three fish meatball formulas, namely P0 (25,8% catfish and 64,5% tapioca flour), P1 (25,8% catfish and 64,5% jackfruit seed flour), and P2 (45,2% catfish and 45,2% jackfruit seed flour). The three formulas were carried out by proximate test with two replications for variable levels of protein, fat, carbohydrate, ash content, moisture content and crude fiber. The ANOVA test results state that there are differences between the three formulas on all variables and the formula that best fits SNI 766: 2014 is P2 formula which contains 10,35% protein, 1,64% fat, 23,97% carbohydrate which is equivalent to 151,92 kcal / 100 g.Keywords – Proximate analysis, Catfish meatballs, Dislipidemia, Jackfruit seed flour, SNI.

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Chemical and sensory properties of analogue rice based on kimpul flour (Xanthosoma sagitifolium)

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/951/1/012019 ◽

2022 ◽

Vol 951 (1) ◽

pp. 012019

Author(s):

S Noviasari ◽

P S Assyifa ◽

I Sulaiman

Keyword(s):

Research Method ◽

Laboratory Method ◽

Ash Content ◽

Consumer Acceptance ◽

Raw Material ◽

Chemical Characteristics ◽

Sensory Testing ◽

Bayes Method ◽

Rice Grains ◽

Experimental Laboratory

Abstract Analog rice is artificial rice shaped like rice grains made from non-rice carbohydrate-rich flour with water, which can overcome food security in Indonesia. Taro kimpul is a local food rich in carbohydrates that cannot be widely used. Therefore, kimpul thread has the potential to be used as raw material in the manufacture of analog rice. This study aimed to determine the chemical characteristics of kimpul taro analog rice with dyes and binders. In addition, it is expected to increase consumer acceptance based on sensory testing. This research method uses an experimental laboratory method by making analog rice with 4 formulations. The analysis was water content, ash content, protein content, fat content, carbohydrate content, and sensory (hedonic) analysis, including colour, taste, texture, and overall aroma. The results showed that analog rice A was the best formula selected using the Bayes method based on the results of chemical and hedonic tests. Chemical and sensory characteristics of analog rice A with the use of 4% CMC and 32% beet are as follows moisture 2.88%; ash 2.3%; fat 1.1%; 5.7% protein; carbohydrate 87.94% and a preference value with an average range of neutral-good.

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