scholarly journals Produksi Tepung Tulang Ikan Tuna (Thunnus Sp) Dengan Metode Kering Sebagai Sumber Kalsium Dan Fosfor Untuk Pembuatan Biskuit

2020 ◽  
Vol 8 (1) ◽  
pp. 19-28
Author(s):  
SUARSA I W ◽  
BAWA PUTRA A.A ◽  
SRI RAHAYU SANTI ◽  
ABDUL FARUK
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Mineral Content ◽  
Phosphorus Content ◽  
Calcium Content ◽  
Food Products ◽  
Tuna Fish ◽  
Fish Bones ◽  
Bone Water ◽  
Calcium And Phosphorus

Research has been conducted on processing tuna bones into flour which has a high mineral content which aims to produce nutritious biscuits in the form of food products. This study obtained the results that the tuna bone water content was 6.40% and the biscuit water content was 2.67%, the calcium and phosphorus content of tuna fish was 5.35% and 3.37%, while the biscuit dough with variations in the ratio between flour and fish bones namely 100 : 0; 95 : 5; 90 : 10; and 85 : 15 obtained the results of increased calcium content of 0.9%; 0.97%; 1.25%; and 1.29%; and phosphorus content 0.38%; 0.43%; 0.46%; and 0.60%; and the protein content is 9.32%; 11.74%; 11.99%; and 12.4

Inhibitory Effects of 1-Hydroxyethylidene-1, 1-bisphosphonate and Chinese Traditional (Kampo) Medicines on Calcification of the Heart and Tongue in DBA/2NCrj Mice

1996 ◽  
Vol 24 (01) ◽  
pp. 65-75 ◽  
Author(s):  
Saburo Hidaka ◽  
Yoshizo Okamoto ◽  
Kimio Abe ◽  
Koji Miyazaki ◽  
Mamoru Suekawa ◽  
...  
Keyword(s):  
Soft Tissue ◽  
Phosphorus Content ◽  
Calcium Content ◽  
Soft Tissue Calcification ◽  
Inhibitory Effects ◽  
Tissue Calcification ◽  
Calcium And Phosphorus

The effects of 1-hydroxyethylidene-1, 1-bisphosphonate (HEBP) and two Chinese traditional (Kampo) medicines, Dai-saiko-to and Saiko-ka-ryukotsu-borei-to on spontaneous soft tissue (heart and tongue) mineralization in DBA/2NCrj mice were studied. These agents were given orally for 4 weeks to DBA/2NCrj mice. After 2 weeks of administration in the heart, 0.006 and 0.03% (w/v) HEBP decreased calcium content by 90 and 30%, respectively, while 0.27 and 2.7 mg/ml Dai-saiko-to reduced calcium content by 30 and 45%, respectively. Saiko-ka-ryukotsu-borei-to (0.27 mg/ml) reduced both calcium and phosphorus content by 50 and 35%, respectively. However, their inhibitory effects on the heart were not observed after 4 weeks of administration. The compounds delayed the onset of increases of bulk calcium and phosphorus content. In the tongue, at 4 weeks, 0.006 and 0.03% (w/v) HEBP reduced calcium content by 30 and 45%, respectively, while two Kampo medicines (at both concentrations used) significantly reduced the content of calcium (by 27-79%) and phosphorus (by 24-32%). These results strongly suggest that two Kampo medicines as well as HEBP may be useful in preventing and curing soft tissue calcification.

scholarly journals Effects of Addition of Skipjack Meat to Water Levels, Protein Levels and Ash Levels of Floss Sweet Corn

2020 ◽  
Vol 4 (1) ◽  
pp. 15-20
Author(s):  
Khairun Mutia
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Sweet Corn ◽  
Ash Content ◽  
Water Levels ◽  
Tuna Fish ◽  
Protein Levels ◽  
Fish Meat ◽  
Randomized Design ◽  
Completely Randomized Design

The aim of this study was to determine the concentration of tuna fish that can produce shredded which has good quality. The method used in this study was a completely randomized design (RAL) with 3 treatments and 3 replications. The treatments in this study were A1 (375 g of skipjack meat) A2 (250 g of skipjack meat) and A3 (125 g of skipjack meat). The results of this study resulted that A3 treatment with a concentration of 125 g of skipjack fish meat provided good quality fish with a water content of 7,17%, ash content of 2,72% and protein content of 33,22%.

scholarly journals KANDUNGAN PROTEIN KASAR, KALSIUM, DAN FOSFOR TEPUNG LIMBAH UDANG SEBAGAI BAHAN PAKAN YANG DIOLAH DENGAN ASAM ASETAT (CH3COOH)

ZOOTEC ◽  
2015 ◽  
Vol 35 (1) ◽  
pp. 1 ◽  
Author(s):  
Andre R.Y. Wowor ◽  
B. Bagau ◽  
I Untu ◽  
H Liwe
Keyword(s):  
Acetic Acid ◽  
Acid Solution ◽  
Protein Content ◽  
Crude Protein ◽  
Phosphorus Content ◽  
Research Result ◽  
Acetic Acid Solution ◽  
Shrimp Waste ◽  
Randomized Design ◽  
Calcium And Phosphorus

THE EFFECT OF UTILIZATION OF ACETIC ACID (CH3COOH) SOLUTION IN SHRIMP WASTE MEAL PROCESSING AS A FEED ON CRUDE PROTEIN, CALCIUM AND PHOSPHORUS CONTENT.An experiment was conducted to determine the effect of different level of acetic acid solution in the processing of shrimp waste meal. Shrimp waste material was in the form of leftover meat, skin, head, and other unutilized parts of shrimp. Research was arranged using Completely Randomized Design (CRD) with 4 treatments: A0 = distilled water without acetic acid solution, A1 = 5% acetic acid solution, A2 = 10% acetic acid solution, and A3 = 15% acetic acid solution. Each treatment was replicated 4 times. Tukey’s test was employed to analyze treatment differences. Variable measured were: crude protein, calcium, and phosphorus content of shrimp waste. Research result showed that acetic acid solution level significantly affect protein, calcium, and phosphorus content of shrimp waste. Crude protein content of A2 was significantly (P < 0.05) higher compared with A0, A1, and A3, but significantly (P < 0.05) reduced calcium and phosphorus content of shrimp waste meal at the higher level. It can be concluded that utilization of 10% acetic acid solution in shrimp waste meal processing gave the best result with protein content of 56,37%, calcium 2,98%, and phosphorus 0,98%. Keywords :Shrimp waste meal, Acetic acid solution, Protein, Calcium, Phosphorus    

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

2019 ◽  
Vol 9 (1) ◽  
pp. 38-43
Author(s):  
Jamaluddin ◽  
Angriani Abdullah ◽  
Yonelian Yuyun
Keyword(s):  
Hydrochloric Acid ◽  
Protein Content ◽  
Water Content ◽  
Acid Concentration ◽  
Functional Group ◽  
Fish Bone ◽  
Ash Content ◽  
Hydrochloric Acid Concentration ◽  
Fish Bones ◽  
Anguilla Marmorata

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.

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 TEKNIK DAN WAKTU PENGGORENGAN NON VAKUM DAN VAKUM TERHADAP KARAKTERISTIK ORGANOLEPTIK, DAN KIMIA TUMPI-TUMPI TUNA (Thunnus sp.)

2019 ◽  
Vol 2 (2) ◽  
pp. 226
Author(s):  
Yulis Adrianti ◽  
Tamrin Tamrin ◽  
Kobajashi Togo Isamu
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Block Design ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Frying Time ◽  
Tuna Fish ◽  
Average Value ◽  
Vacuum Frying

The Effect of Comparison of Seaweed (Eucheuma cottonii) and Flying Fish (Decapterus spp.) In Production of crackers to Organoleptic, Physical and Chemistry AnalysisABSTRACT          This study aims to determine the effect of non-vacuum and vacuum frying techniques and time on the organoleptic and chemical characteristics of tumpi-tumpi tuna (Thunnus sp.). This study used a randomized block design (RBD) with two treatment factors namely the first factor is a frying technique consisting of two levels, namely non-vacuum frying techniques and vacuum frying techniques. The second factor is frying time consisting of three levels is (ten minutes), T2 (twenty minutes), dan T3 (thirty minutes). Organoleptic tests include color, scent, taste, and texture, while chemical testing uses the method BSN 01-2354.2-2006 include water content, ash content, fat content, and carbohydrate content. Based on the results of the research test, showed that the effect of the technique and the time of non-vacuum and vacuum frying on the organoleptic test is color with an average value of 6,46, aroma with an average value of 6,13, taste with an average value of 5,81, and texture with an average value of 5,45. While the proximate test results that the best water content is in the V1T3treatment with an average value of 3,05%, the best ash content is in the V0T3treatment with an average value of 5,27%, the best fat content is in the V0T3treatment with an average value of 14,18%, the best protein content was found in the V1T3treatment with an average value of 13,21%, and carbohydrate content was found in the V0T3treatment with an average value of 65,51%. The conclusion of this research is the effect of the technique and non-vacuum and vacuum frying time have a very significant effect, while the interaction has no significant effect on organoleptic values. While the best proximate test result was found in V0T3treatment with an average value of ash content of 5,27%, the fat content of 14,18%, carbohydrate 65,51%, and for water and protein content of the best treatment was found in V1T3with successive value according to 3,05% and 13,21%. Keywords: Tuna fish (Thunnus sp.), non-vacuum, vacuum, tumpi-tumpi, organoleptic, dan chemistry ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh teknik dan waktu penggorengan non vakum dan vakum terhadap karakteristik organoleptik dan kimia tumpi-tumpi tuna (Thunnus sp.). Metode penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor perlakuan yaitu faktor pertama teknik penggorengan yang terdiri dari 2 taraf yaitu teknik penggorengan non vakum (V0) dan teknik penggorengan vakum (V1). Faktor kedua adalah waktu penggorengan yang terdiri dari 3 taraf yaitu T1 (10 menit), T2 (20 menit), dan T3 (30 menit). Uji organoleptik meliputi warna, aroma, rasa, dan tekstur, sedangkan uji kimia menggunakan metode BSN 01-2354.2-2006 meliputi kadar air, kadar abu, kadar lemak, kadar protein, dan kadar karbohidrat. Berdasarkan hasil penelitian, menunjukkan bahwa pengaruh teknik dan waktu penggorengan non vakum dan vakum terhadap uji organoleptik yaitu warna dengan nilai rata-rata 6,46, aroma dengan nilai rata-rata 6,13, rasa dengan nilai rata-rata 5,81, dan tektur dengan nilai rata-rata 5,45. Sedangkan hasil uji proksimat yaitu kadar air terbaik terdapat pada perlakuan V1T3 dengan nilai rata-rata sebesar 3,05%, kandungan kadar abu terbaik terdapat pada perlakuan V0T3 dengan nilai rata-rata sebesar 5,27%, kandungan kadar lemak terbaik terdapat pada perlakuan V0T3  dengan nilai rata-rata sebesar 14,18%, kandungan kadar protein terbaik terdapat pada perlakuan V1T3 dengan nilai rata-rata sebesar 13,21%, dan kandungan kadar karbohidrat terbaik terdapat pada perlakuan V0T3  dengan nilai rata-rata sebesar 65,51%. Kesimpulan pada penelitian ini adalah pengaruh teknik dan waktu penggorengan non vakum dan vakum berpengaruh sangat nyata, sedangkan pada interaksi berpengaruh tidak nyata pada nilai organoleptik sedangkan hasil uji proksimat terbaik terdapat pada perlakuan V0T3 dengan nilai rata-rata kadar abu 5,27%,  kadar lemak 14,18%, karbohidrat 65,51% dan untuk kadar air, dan kadar protein perlakuan terbaik terdapat pada V1T3 dengan nilai berturut-turut 3,05%, dan 13,21%..Kata kunci: Ikan tuna (Thunnus sp.), non vakum, vakum, tumpi-tumpi, organoleptik, dan kimia 

scholarly journals Kandungan Mineral Arbila (Phaseulus lunatus L.) Sebagai Pakan Pada Tanah Vertisol dengan Penambahan Bokashi Berbahan Chromolaena odorata dan Feses Sapi

2019 ◽  
Vol 2 (2) ◽  
pp. 63-68
Author(s):  
Agrifina Risti Tae ◽  
Bernadete Barek Konten ◽  
Agustinus Semang ◽  
Redempta Wea ◽  
Abner Tonu Lema
Keyword(s):  
Mineral Content ◽  
Phosphorus Content ◽  
Organic Fertilizer ◽  
Calcium Content ◽  
Magnesium Content ◽  
Field Trials ◽  
Chemistry Laboratory ◽  
Chromolaena Odorata ◽  
Randomized Design ◽  
Calcium Phosphorus

This study aimed to evaluate the mineral content of arbila for the administration of bokashi based on Chromolaena odorata and faeces on the advertisol soil. Field trials had been carried out for 5 months in the villange of Noelbaki, and analysis of this plant in the Food Chemistry Laboratory Hassanuddin University, Makassar. This study was designed based on a complete randomized design (CDR) with 5 treatments, and 4 replications. Plants were planted on the advertiser soil in polybags. The treatments were the level of organic fertilizer (bokashi) i.e. B0=without bokashi B10=10 ton/Ha, B20=20 ton/Ha, B30=30 ton/Ha, B40=40 ton/Ha. Bokashi level was changed to polybag as followed, B0=without treatment, B10=75 g/polybag, B20=150 g/polybag, B30=225 g/polybag, B40=300 g/polybag. The variables observed the mineral content of calcium, phosphorus and magnesium. Bokashi level had a very significant effect on phosphorus and magnesium content, but had not a significant effect on calsium content. The percentage of calsium content was 0.75%, and the average of each treatments were B0 and B10=0.56%, B20=0.58%, B30=0.61%, B40=0.55%. The average of phosphorus content for each treatments were B0=0.15%, B10=0.21%, B20=0.18%, B30=0.16%, and B40=0.23%. The average of magnesium content for each treatments were B0=0.15%, B10=0.18%, B20=0.27%, B30=0.32%, and B40=0.37%. It was concluded that the levels of organic fertilizer (bokashi) had a significant effect on the percentage of phosphorus and magnesium but did not have a significant effect on the calcium content of arbila forage.

scholarly journals Evaluasi Kadar Kalsium dan Fospor pada Telur Itik Asin dengan Penambahan Ekstrak Daun Pandan dengan Konsentrasi yang Berbeda

bionature ◽  
2020 ◽  
Vol 21 (1) ◽  
Author(s):  
Amiruddin Ahmad ◽  
Muh. Jurhadi Kadir
Keyword(s):  
Leaf Extract ◽  
Phosphorus Content ◽  
Calcium Content ◽  
Leaf Extracts ◽  
A Value ◽  
Calcium Phosphorus ◽  
Phosphorous Content ◽  
Calcium And Phosphorus ◽  
Salted Duck Eggs ◽  
Phosphorus Levels

Abstract. This study aims to determine the use of pandan leaf extracts to evaluate the levels of calcium and phosphorus of salted duck eggs. The results showed that the effect of the addition of leaf extracts on the evaluation of calcium levels and phosphorus levels in salted duck eggs with different concentrations, did not have a significant effect or had no significant effect (P> 0.05) on calcium content, T0 treatment was not significantly different from T1, T2 and T3 and vice versa. even so but it still has an increase in calcium levels. Treatment of calcium levels from lowest to highest are T1 (0.15%), T0 (0.16%), T3 (0.17%) and T2 (0.17%). Phosphorus levels in salted duck eggs given pandan leaf extract with different concentrations have a very significant effect (P <0.05) on the phosphorus content, T0 treatment is significantly different from T1, T2, and T3, T1 is significantly different from T0 and T3 but not significantly different from T2, T2 is significantly different from T0 but not significantly different from T1 and T3, T3 is significantly different from T0 and T1 but not significantly different from T2. even so but it still has an increase in calcium levels. Calcium levels from lowest to highest are T0 (0.19%), T3 (0.23%), T2 (0.23%) and T1 (0.26%). The conclusion is that the treatment of the addition of fragrant pandan leaf extract can not affect calcium levels but affect the levels of phosphorus salted duck eggs. The best treatment is T3 treatment (30% pandanus fragrant leaf extract) with a value of 0.16 calcium levels and a value of phosphorous content 0.22. Keywords: Salted eggs, pandan leaves, calcium, phosphorus.

scholarly journals Kandungan Gizi dan Profil Asam Amino Tepung Ikan Sepat Siam (Trichigaster pectoralis)

2018 ◽  
Vol 6 (2) ◽  
pp. 174-185
Author(s):  
Wahyu Perdana Putra ◽  
Rodiana Nopianti ◽  
Herpandi Herpandi
Keyword(s):  
Amino Acid ◽  
Protein Content ◽  
Water Content ◽  
Amino Acid Analysis ◽  
Essential Amino Acid ◽  
Fish Meal ◽  
Proximate Analysis ◽  
Fat Content ◽  
Ash Content ◽  
Calcium And Phosphorus

The purposes of this research were to investigate the nutritional content and profile amino acid of siamese gourami (Trichogaster pectoralis) fish meal. This research was conducted on Agustus 2016 until Oktober 2016. This research method used laboratory experiments and the result then analyzed descriptively. Parameters observed were proximate analysis consisting of moisture content, ash content, fat content and protein content, amino acid analysis and the analysis mineral of calcium and phosphorus. The result showed that water content, protein content, fat content, the ash content of siamese gourami for fish meal material were 79.27%, 5.08%, 3.50% and 3.16% respectively. While water content, protein content, fat content, the ash content of siamese gourami fish meal were 2.68%, 65.21%, 4.22%, 18.65% respectively. According to amino acid analysis, on siamese gourami for the material fish meal had detected 18 amino acid was detected that consist of 10 essential amino acid with the total value 69,437.92 mg/kg and 8 non-essential amino acid with the total value 68,448.62 mg/kg. While for siamese gourami fish meal had detected 18 amino acid that consists of 10 essential amino acid with the total value 366,629.6 mg/kg and 8 non-essential amino acid with the total value 381,846.88 mg/kg. The value for calsium and phosphorus siamese gourami (Trichogaster pectoralis) were 0.0034% and 0.1964% respectively. While the value for calcium and phosphorus of fish meal were 0.004% and 0.26% respectively and the whiteness value was 55.44%.

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