scholarly journals Ekstraksi Kolagen dari Ikan Tuna Sirip Kuning dengan Bantuan Microwave

2021 ◽  
Vol 6 (2) ◽  
pp. 104-111
Author(s):  
Anitarakhmi Handaratri ◽  
Mohammad Istnaeny Hudha
Keyword(s):  
Microwave Irradiation ◽  
Water Content ◽  
Functional Groups ◽  
Microwave Power ◽  
Extraction Method ◽  
Processing Time ◽  
Ash Content ◽  
Yellowfin Tuna ◽  
Ftir Analysis ◽  
Aromatic Rings

Yellowfin tuna is commonly found in Malang Regency, their bones are the untapped fishery byproducts. The bones can be used as a source of collagen. The purpose of this study was to delve the effect of the hydrolysis extraction method using microwave irradiation on the resulting collagen. The treatment carried out in this study was to add 500 mL of 0.5M CH3COOH solution and put it in the microwave at various variable times of 1 - 5 hours and power 100 - 300 watts. The highest yield was obtained in the microwave power variable of 100 watts with a processing time of 3 hours, namely 9.32%. The results of FTIR analysis showed the presence of functional groups of Amide I, II, III, A, B, alkene groups, aromatic rings, and carboxylic acids. Measurement of water content is known to be 9.18%, ash content of 0.03%, and fat content of 0.26%.ABSTRAKTuna sirip kuning banyak ditemukan di Kabupaten Malang, tulangnya merupakan hasil samping pengolahan ikan yang belum dimanfaatkan. Tulang dapat digunakan sebagai sumber kolagen. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh metode ekstraksi hidrolisis menggunakan iradiasi gelombang mikro terhadap kolagen yang dihasilkan. Perlakuan yang dilakukan pada penelitian ini adalah menambahkan 500 mL larutan 0,5M CH3COOH dan memasukkannya ke dalam microwave dengan variasi waktu 1 - 5 jam dan daya 100 - 300 watt. Rendemen tertinggi diperoleh pada variabel daya gelombang mikro 100 watt dengan waktu proses 3 jam yaitu 9,32%. Hasil analisis FTIR menunjukkan adanya gugus fungsi Amida I, II, III, A, B, gugus alkena, cincin aromatik, dan asam karboksilat. Pengukuran kadar air diketahui 9,18%, kadar abu 0,03%, dan kadar lemak 0,26%..

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

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.

scholarly journals EKSTRAKSI PEKTIN DARI KULIT BUAH PISANG KEPOK (Musa paradisiaca)

2012 ◽  
Vol 1 (1) ◽  
pp. 49-53
Author(s):  
Farida Hanum ◽  
Martha Angelina Tarigan ◽  
Irza Menka Deviliany Kaban
Keyword(s):  
Solvent Extraction ◽  
Water Content ◽  
Extraction Method ◽  
Galacturonic Acid ◽  
Extraction Process ◽  
Ash Content ◽  
Extraction Time ◽  
Musa Paradisiaca ◽  
Food And Beverage

Pectin are polymer of D-galacturonic acid connected by β-1,4 glucosidic. Pectin are widely used in pharmaceutical, food and beverage industries. This research was expected to took advantage of banana peels (Musa paradisiaca) by producing pectin. The research used an extraction method by using acid solvent in additional to ethanol to form the sediment of pectin and the last step is drying in order to get dry pectin. The fixed variables which were used in this research were 10 grams banana peels, 10% water content of sample, and chloride acid solvent. Extraction process was carried out by pH 1; 1,5; 2; extraction time of 70, 80, 90, 100 minute, and temperature of 80 oC, 90 oC. The results showed that the highest yield of pectin extraction was obtained at temperature of 80 oC, pH 1,5 during 80 minute with 11,88% water content, 0,98% ash content, and 3,72% the methoxyl content.

scholarly journals Formulasi Emulgel Ekstrak Bawang Putih (Allium sativum L.)

2019 ◽  
Vol 6 (1) ◽  
pp. 7
Author(s):  
Widyasari Putranti ◽  
Akmal Maulana ◽  
Siti Fatmawati Fatimah
Keyword(s):  
Physical Properties ◽  
Water Content ◽  
Extraction Method ◽  
Dosage Form ◽  
Allium Sativum ◽  
Temperature Stability ◽  
Ash Content ◽  
Garlic Extract ◽  
Active Substances ◽  
Light Brown Color

Garlic have an activity as antifungal. Garlic extract need to be non spesific standarized to get consistent quality. Emulgel have hydrophobic or hidrophilic active substances because emulgel is a combination of emulsion and gel. This study aims to obtain the garlic extract emulgel formula which has good quality and good physical properties.The garlic extraction method maceration method with ethanol 96% as a solvent (1:7.5). Non spesific parameter of extract standardization were powder lost on drying, water content, ash content, acid-insoluble ash content, mass of extract spesification. Extract were standardized and then formulated in emulgel dosage form with 25% concentration of extract, then emulgel evaluated for physical properties include organoleptic test, homogeneity, pH, temperature stability, spreadability, stickiness, type of emulsion, and viscosity. The results showed rendemen of extract (8.90 ± 0.12)%,  lost on drying (6.85 ± 0.11)%, water content of extract (4.16 ± 1.4)%, ash content of powder (3.24 ± 0.02)% and extract (1.14  ±  0.03)%, acid-insoluble ash content powder (0.96 ± 0.02)% and extract (0.61 ±  0.07)%, the mass of extract spesification 1.028, and for the physical properties test of emulgel preparations obtained homogeneous emulgel, semisolid form, light brown color, smell of extract garlic, stable at 5ºC and 25ºC for 24 hours, pH 7, spreadability (2.49±0.12) g.cm.s-1, stickiness (61.99±5.81)seconds, type of emulsion o/w, viscosity(2.63±0.22) Pa.s. Based on the study was obtained garlic extract that fulfill the requirements of non spesific parameter standardization from Farmakope Herbal Indonesia and emulgel formulation of garlic extract has good physical properties.

scholarly journals EKSTRAKSI PEKTIN DARI KULIT BUAH PISANG RAJA (Musa sapientum)

2012 ◽  
Vol 1 (2) ◽  
pp. 21-26
Author(s):  
Farida Hanum ◽  
Irza Menka Deviliany Kaban ◽  
Martha Angelina Tarigan
Keyword(s):  
Hydrochloric Acid ◽  
Water Content ◽  
Extraction Method ◽  
Extraction Process ◽  
Ash Content ◽  
Banana Peel ◽  
Low Grade ◽  
Drying Process ◽  
Musa Sapientum ◽  
Solvent Extraction Method

Pectin is extensively utilized by the food processors especially for conversion of low grade fruits in to good quality products like jam, jelly, marmalade, and candies. Pectin has many applications in food and pharmaceuticals products as gelling agents and stabilizers.  This research aims to utilize banana peel  waste (Musa sapientum) as a source of pectin. The research used a  solvent extraction method using hydrochloric acid (HCl) in additional to  ethanol  to precipitate the pectin and the last step  drying process to obtain dry pectin. The fixed variables which were used in this research were 10 grams of banana peel (Musa sapientum),  10% water content of sample, and hydrochloric acid (HCl) as a solvent. The  extraction process was carried out by pH 1; 1.5, 2; the  time of 70, 80, 90, 100 minutes, and the temperature of 80 oC, 90 oC. The results showed that the highest  yield of the extraction was obtained at  90 oC, pH 1.5  during 80 minutes with  11.93%  water content of 0.79% ash content,  about 600-800mg and 4, 43% methoxyl  content.

scholarly journals Influence of microwave pre-treated Palm Kernel Shell and Mukah Balingian coal on co-gasification

2019 ◽  
Vol 13 (4) ◽  
pp. 5791-5803 ◽  
Author(s):  
R. Ahmad ◽  
M. A. M. Ishak ◽  
K. Ismail ◽  
N. N. Kassim
Keyword(s):  
Microwave Irradiation ◽  
Carbon Content ◽  
Microwave Power ◽  
Processing Time ◽  
Fixed Bed ◽  
Palm Kernel ◽  
Calorific Value ◽  
Fixed Bed Reactor ◽  
Untreated Sample ◽  
Palm Kernel Shell

In this study, microwave irradiation pretreatment of palm kernel shell (PKS) and Mukah Balingian (MB) coal was carried out in a fixed bed reactor. The effect of microwave power and processing time was investigated on pretreated PKS and MB coal characteristic. Then, the co-gasification of microwave pretreated PKS and MB coal was conducted to examine the effect of product yield and gases composition. The results showed that, the characteristics of pretreated sample was improved with increasing microwave power and processing time. The volatile matter, oxygen content and O/C ratio of pretreated sample decreased, while the calorific value, fixed carbon and carbon content of pretreated sample increased with increasing microwave power. The carbon content of pretreated PKS was closed to the untreated MB coal with comparable calorific value was obtained. The microwave power level of 450 W and processing time of 8 min were appropriate to upgrade the PKS and MB coal for co-gasification. The pretreated sample produced higher gas yield and lower tar and char yield than the untreated sample during co-gasification. This result was due to low moisture and oxygenated compound of pretreated feedstock made it appropriate to be converted in co-gasification. Moreover, co-gasification of pretreated sample produced the higher H2+CO and CH4 and lower CO2 composition than untreated sample. Thus, it can be concluded that the microwave irradiation pretreatment on PKS and MB coal performed the significant impact on the product distribution and composition during the co-gasification.

scholarly journals Perbedaan NaOH Terhadap Kualitas Gracilaria verrucosa, Greville, 1830 (Florideophyceae : Gracilariaceae)

2021 ◽  
Vol 10 (1) ◽  
pp. 97-101
Author(s):  
Akmal Nasrulloh ◽  
Rini Pramesti ◽  
Gunawan Widi Santosa
Keyword(s):  
Water Content ◽  
Alkaline Solution ◽  
Extraction Method ◽  
Food Industry ◽  
Gel Strength ◽  
Ash Content ◽  
Gracilaria Verrucosa ◽  
Food Thickener

Gracilaria verrucosa merupakan salah satu jenis rumput laut yang berpotensi sebagai penghasil agar bernilai tinggi. Senyawa ini banyak digunakan sebagai pengental atau penstabil makanan dalam industri makanan. Jenis ini umumnya ditemukan di alam maupun dibudidayakan di tambak. Faktor fisik lingkungan dan parameter perairan dapat mempengaruhi kualitas agar yang dihasilkan. Informasi tentang kualitas agar dari rumput laut yang tumbuh di laut masih sedikit ditemukan, sehingga diperlukan penelitian. Tujuan penelitian ini untuk mengetahui pengaruh variasi konsentrasi NaOH terhadap kualitas agar G. verrucosa. Metode ekstraksi dilakukan dengan merendam sampel dalam larutan alkali (NaOH) hingga didapatkan agar, kemudian dikeringkan dan ditepung. Semua data dianalisis secara statistik yaitu normalitas, homogenitas dan two way ANOVA. Hasil ekstraksi agar didapatkan rendemen sebesar 18,44-20,35%, kadar air 13,22-15,06%, kadar abu 2,65-6,78% serta kekuatan gel 55,18-210,26 g/cm2. Hasil FTIR menunjukkan gugus galaktosa yaitu 3,6-anhidro-L-galaktosa yang menandakan sampel mengandung komposisi agar. Hasil menunjukkan bahwa konsentrasi NaOH berpengaruh nyata terhadap rendemen, kadar abu dan kekuatan gel (p<0,05) kecuali kadar air. Semakin tinggi konsentrasi NaOH maka rendemen, kadar air, kadar abu dan kekuatan gel akan semakin tinggi. Gracilaria verrucosa is one type of seaweed that has the potential to produce of high-value agar. This compound is much used as a food thickener or stabilizer in the food industry. This species is generally found in nature and cultivated in ponds. Factor of physical environmental and water parameter can affect the quality of produced agar. Information about quality of agar from seaweed that grows in the sea still rarely found, so research is needed. The purpose of this study was to determine the effect of different NaOH concentrations on the quality of agar G. verrucosa. The extraction method is done by soaking seaweed in an alkaline solution (NaOH) to obtain agar, then dried and turned into flour. All data were analyzed statistically with normality, homogenity and two way ANOVA. The results extraction of agar obtained yields 18,44-20,35%, water content 13,22-15,06%, ash content 2,65-6,78% and gel strength 55,18-210,26 g/cm2. FTIR results showed a galactose group of 3,6-anhydro-L-galactose which indicated the sample contained agar composition. The results showed that NaOH concentration significantly affected yield, ash content and gel strength (p<0,05) except water content. The higher concentration of NaOH therefore the yield, water content, ash content and gel strength would be higher.

scholarly journals Karakterisasi Dekstrin dari Pati Kacang Merah (Vigna angularis (Wild) Ohwi and Ohashi) dengan Metode Enzimatis

2018 ◽  
Vol 1 (3) ◽  
pp. 020-024
Author(s):  
Bayu Eko Prasetyo ◽  
Putri Annisa ◽  
Sri Yuliasmi
Keyword(s):  
Water Content ◽  
Ash Content ◽  
Ftir Analysis ◽  
Enzymatic Method ◽  
Vigna Angularis ◽  
Enzymatic Process ◽  
Starch Concentration ◽  
High Starch ◽  
Red Bean ◽  
Yellowish White

Kacang merah (Vigna angularis (Wild) Ohwi dan Ohashi) merupakan salah satu tanaman kacang-kacangan yang dibudidayakan di Indonesia. Kacang merah mengandung pati yang cukup tinggi sehingga sangat berpotensi menjadi tanaman penghasil pati atau turunannya seperti dekstrin yang memiliki banyak keunggulan dibanding pati. Tujuan penelitian ini adalah untuk membuat dekstrin dari pati kacang merah dan uji karakterisasinya. Pembuatan dekstrin dilakukan secara enzimatis menggunakan enzim α-amilase pada konsentrasi pati 10, 20, 30 dan 40%. Karakterisasi yang dilakukan adalah uji organoleptis meliputi uji warna, penetapan derajat kehalusan mesh 80, uji kadar air, kadar abu, penentuan nilai dekstrosa ekivalen dan analisa FTIR. Hasil penelitian menunjukkan bahwa dekstrin dapat dihasilkan dari pati kacang merah dengan warna putih kekuningan, % derajat kehalusan > 90% pada semua konsentrasi, kadar air dibawah 11%, kadar abu < 0,5%. Sementara nilai dekstrosa ekivalen dari formula 40% dibawah 5, sedang formula 10, 20 dan 30% diatas 5. Dekstrin dapat dibuat dari pati kacang merah dengan menggunakan metode enzimatis dan memenuhi syarat warna, derajat kehalusan, kadar air, kadar abu dan nilai dekstrosa ekivalen menurut SNI No 01-2593 tahun 1992.   Red Bean (Vigna angularis (Wild) Ohwi dan Ohashi) is one of the bean species grown in Indonesia. Red beans contain high starch and have potential to produce starch or its derivative, such as dextrin which has many advantages as compared to starch itself. This research aimed to produce dextrin from red bean starch and its characterization. Dextrin was produced by an enzymatic process using α-amylase with starch concentrations of 10, 20, 30 and 40%. The characterization includes organoleptic examinations, including color, determinations of smoothness degree by mesh 80, water content, ash content, dextrose level equivalent, and FTIR analysis. The result showed that dextrin can be produced from red bean starch with criteria as follows, yellowish white in color, % smoothness degree > 90% for all starch concentration, water content < 10%, ash content < 0.5%. Meanwhile,  dextrose level equivalent of formula 40% was below 2, and formula 10, 20 and 30% were more than 5. Dextrin can be produced from red bean starch by the enzymatic method and met the criteria of color, smoothness degree, water content, ash content, and dextrose level equivalent according to SNI No 01-2593, 1992

scholarly journals Application of the Calorimetric Methods to the Characteristics of Seeds from Olives

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 90
Author(s):  
Andrzej Bryś ◽  
Joanna Bryś ◽  
Marko Obranović ◽  
Dubravka Škevin ◽  
Szymon Głowacki ◽  
...  
Keyword(s):  
Olive Oil ◽  
Water Content ◽  
Cooling System ◽  
Waste Product ◽  
Normal Pressure ◽  
Ash Content ◽  
Initial Water Content ◽  
Scanning Calorimetry ◽  
Initial Water

The olive oil industry represents an important productive sector in the Mediterranean basin countries. Olive stone is an essential by-product generated in the olive oil extraction industries and it represents roughly 10% by weight of the olive fruit. The seeds of pickled olives are also a significant waste product. In the present study, we have investigated the possibility of the use of differential scanning calorimetry for the thermal characterization of seeds from green and black pickled olives from Croatia. The differential scanning calorimeter (DSC) with a normal pressure cell equipped with a cooling system was used to determine the thermal properties of seeds from olives. The following analyses were also performed: the determination of calorific values in a pressure bomb calorimeter, the determination of initial water content, the determination of changes of water content during drying at the temperatures of 30 °C, 50 °C and 80 °C, the determination of a percentage content of seeds mass to the mass of the whole olives, and the determination of ash content. Seeds from olives are characterized by very good parameters as a biomass. The analyzed olive seeds were characterized by low water content, low ash content, and a relatively high caloric value.

scholarly journals Effects of microwave irradiation on the moisture content of various wood chip fractions obtained from different tree species

2021 ◽  
Vol 67 (1) ◽  
Author(s):  
Monika Aniszewska ◽  
Krzysztof Słowiński ◽  
Ewa Tulska ◽  
Witold Zychowicz
Keyword(s):  
Moisture Content ◽  
Microwave Irradiation ◽  
Microwave Power ◽  
Irradiation Time ◽  
Initial Moisture Content ◽  
Radiant Energy ◽  
Wood Chip ◽  
Wood Chips ◽  
Chip Size ◽  
Drying Rates

AbstractThe paper proposes the use of microwave irradiation to lower the initial moisture content of wood chips. The study involved willow and fir chips fractionated by means of a sieve separator and unfractionated ash chips. The wood chips were exposed to a constant microwave power of 800 W for 30 s, 60 s, 120 s and 180 s. The chips were weighed before and after irradiation to measure loss of moisture. It was found that the decline in moisture content increased with wood chip size for a given irradiation time and microwave power. The initial moisture content of wood chips was not found to significantly affect loss of moisture as the drying rates of wood chips with higher and lower moisture content exposed to microwaves were not statistically different. The results showed that irradiation intensity increased with the time of exposure to microwaves and unit radiant energy per unit of evaporated moisture decreased with increasing wood chip size in the 3.15–31.50 mm range.

Some Properties and Detection Methods of Paper Sludge

2012 ◽  
Vol 560-561 ◽  
pp. 52-56
Author(s):  
Kai Zhang ◽  
Chao Jun Wu ◽  
Jia Chuan Chen
Keyword(s):  
Water Content ◽  
Organic Material ◽  
Ph Value ◽  
Optical Microscope ◽  
Ash Content ◽  
Detection Methods ◽  
Paper Sludge ◽  
Sludge Treatment ◽  
Material Content ◽  
The Third

Some properties of paper sludge were analyzed, including water content, organic material content, pH value, fiber content, ash content ,C, H, S, N content and metal content of sludge in three sedimentation tanks.Besides,COD,SS, sludge concentration were analyzed and optical microscope photoes of sludge were got.The results showed that water content was high, organic material content was high, pH value of three sludges was alkalescent, metal elements were varied, lots of bacteria in wet sludge. From the first tank to the third one,COD and SS are gradually diminishing The research of sludge’s properties may be helpful to sludge treatment.

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