scholarly journals The characteristic of agarose extraction from dimethyl sulfide and isopropanol

2020 ◽  
Vol 9 (1) ◽  
pp. e181911903
Author(s):  
Sri Rumiyati ◽  
Nur Hidayat ◽  
Sri Kumalaningsih
Keyword(s):  
Water Content ◽  
Dimethyl Sulfide ◽  
Extraction Process ◽  
Gel Strength ◽  
Ash Content ◽  
Average Score ◽  
Sulfate Content ◽  
Hydrolyzed Protein ◽  
Standard Quality ◽  
Average Water

Introduction. This study aimed to obtain agarose product with market standard quality which could be applied for electrophoresis. Methods. The material used in agarose extraction process was dried agar – agar bar extracted using dimethyl sulfide and soaked in isopropanol solution with 85%, 90%, and 95% of isopropanol concentration. The parameter which observed in this study was consisted of yield, water content, sulfate content, ash content, gel strength and electrophoresis gel. Results. The average score of agarose yield using different concentrations of isopropanol (IPA) was around 46.76% - 57.53% with the lowest yield of 46.76% and the highest yield of 57.53%. Meanwhile the average water content ranged from 18.32% to 18.64%. The average ash content was around 0.15% - 0.16% and the average sulfate content was 0.14% - 0.15%. The average strength of a 1% gel prepared in isopropanol was 1170 – 1183.33 gr/cm2. Best IPA concentration to soak agarose extract was on 95% concentration, with market standard characteristic as 57.54% of yield, 18.35% of water content, 0.14% of sulfate content, 0.15% of ash content and 1183.33 of gel strength. Conclusions.The application of electrophoresis of agarose gel showed that the bands of large molecular DNA fragment could not separate. Partially hydrolyzed protein samples had higher protein content, lighter color, and lower degree of denaturation and better functional properties compared to the traditional protein isolates.

scholarly journals Extraction of native agar from Gracillaria sp with ultrasonic acceleration at low temperature

2018 ◽  
Vol 21 (3) ◽  
pp. 414 ◽  
Author(s):  
Uju Uju ◽  
Joko Santoso ◽  
Wahyu Ramadhan ◽  
Muhammad Fakhri Abrory
Keyword(s):  
Energy Efficiency ◽  
High Temperature ◽  
Low Temperature ◽  
Energy Cost ◽  
Extraction Method ◽  
Extraction Process ◽  
Gel Strength ◽  
Ash Content ◽  
Sulfate Content ◽  
Assisted Extraction

<em>Gracilaria</em> sp. is a potential agar-producing seaweed. The agar is conventially extracted at high temperature (80-100°C) for 2-3 hours, requiring a lot of energy.  Ultrasonication-assisted extraction method<br />removes the requirement of high temperatures and shortening the extraction time, thus reduces the energy cost during extraction process.  This study was aimed to determine the effects of temperatures (50 and 60°C) and times (45 and 60 minutes) of ultrasonication on the yield and properties of theproduced agar. Energy efficiency was also calculated based on the ratio of energy required with the amount of agar produced. The ultrasonication significantly increased the yield and energy efficiency. The selected treatment was the extraction with temperature 60°C for 60 minutes producing agar with thee yield of 12.45%, viscosity of 35.8 cP, white degree of 50.96%, moisture content of 12.59%, ash content of 7.07%, sulfate content 3.67% and gel strength 108.03 g/cm2. Agar produced with the selected treatment was grouped as native agar with low gel strength. <br /><br />

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 VARIAN IKAN NIKE (Awaous melanocephalus) DAN IKAN CAKALANG (Katsuwonus pelamis) TERHADAP MUTU KERUPUK

2018 ◽  
Vol 5 (2) ◽  
pp. 44
Author(s):  
Desi Arisanti
Keyword(s):  
Water Content ◽  
Ash Content ◽  
Nutritional Content ◽  
Katsuwonus Pelamis ◽  
Hedonic Method ◽  
Average Water ◽  
The Mean ◽  
Processed Form ◽  
Current Utilization

the current utilization of nike fish and tuna is still limited to fresh condition. Crackers are a very popular food by all levels of society. Utilization of nike fish and tuna in processed form with longer shelf life has not been done. Nutritional content of both types of fish is a reason in the selection as a basic ingredient in making crackers. The purpose of this research is to know the formulation of nike fish and tuna to the quality of crackers. The observation parameters in this study are the level of favorite or hedonic method, water content, ash content, bloom and texture analizer. The results showed that the average water content of nike fish crackers and skipjack fish from treatment A1 3.3%, treatment A2 3.29%, A3 3.77%. Mean of ash content at treatment of A1 1,97%, treatment of A2 1,55%, treatment of A3 1,58%. The average of A1 is 283,54%, A2 242,75%, A3 182,23%. and the mean of analyzer analyzer test at A1 1185,6%, A2 708,9%, and A3 783,83%. Based on the results and the discussion that has been done on the quality of crackers, it can be concluded that the best formula and liked by the panelists is formula A1

scholarly journals Variability of energy woodchips and their economic effects

2016 ◽  
Vol 58 (2) ◽  
pp. 62-71 ◽  
Author(s):  
Arkadiusz Gendek ◽  
Tomasz Nurek
Keyword(s):  
Power Plant ◽  
Water Content ◽  
Quality Parameters ◽  
Ash Content ◽  
Economic Effects ◽  
Physical Parameters ◽  
Transport Distance ◽  
Green Matter ◽  
Forested Areas ◽  
Average Water

Abstract The main aim of the work is to assess physical parameters of forest woodchips and their impact on the prices achieved by the supplier in transactions with a power plant. During fragmentation of logging residue, high content of green matter and contaminants negatively impacts the quality parameters that serve as basis for settlements. The analysis concerns data on the main parameters - water content, fuel value, sulphur and ash content - from 252 days of deliveries of forest chips to a power plant. The deliveries were realised from forested areas on an average about 340 km from the plant. Average water content and the resultant fuel value of forest chips was within 27-47% and 8.7-12.9 GJ×Mg-1 (appropriately), respectively. They depend on the month in which they are delivered to the power plant. The threshold values for the above-mentioned parameters are set by the plant at a real level and the suppliers have no problems with meeting them. The parameter that is most frequently exceeded is ash content (11.5% of cases). The settlement system does not differentiate on the basis of the transport distance but gives possibility to lower the settlement price when the quality parameters are not met but provides no reward for deliveries with parameters better than the average ones. On the basis of results obtained, it was calculated that average annual settlement price is lower than the contract price by about 0.20 PLN×GJ-1, which in case of the analysed company may translate into an average daily loss of about 700 PLN.

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 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 VARIASI WAKTU EKSTRAKSI DAN JENIS ASAM PADA PROSES PRODUKSI GELATIN TULANG IKAN NILA (Oreochromis niloticus)

2020 ◽  
Vol 7 (2) ◽  
pp. 65-69
Author(s):  
Neneng Suliasih ◽  
Asep Dedy Sutrisno ◽  
Nabella Respatyana
Keyword(s):  
Acetic Acid ◽  
Protein Content ◽  
Research Result ◽  
Extraction Process ◽  
Gel Strength ◽  
Ash Content ◽  
Extraction Time ◽  
Main Research ◽  
Physical Response ◽  
Main Plot

The purpose of this research is to find out determine the effect of the most effective extraction time and to determine the effect of the most effective type of acid in the production process of gelatin bone of tilapia fish. This research was using by Split Plot Design (SPD) with 3 times replication, so make 27 experiments were obtained. For main plot is extraction time (4 hours, 5 hours and 6 hours) and subplot is type of acid (4% chloride acid, 3% acetic acid and 6% citrate acid). Response in this research is physical response such as gel gelatin strength, viscosity and rendement total, chemical response such as pH, protein content and ash content and test of bone gelatin of tilapia fish with commercial gelatin. The main research result showed that the extraction time had significant effect on gelatin gel strength, gelatin viscosity, gelatin rendement, acidity degree (pH) of gelatin, gelatin protein content and gelatin ash content. Types of acid had significant effect on gelatin gel strength, gelatin renedement, acidity degree (pH) of gelatin, gelatin protein content and gelatin ash content, and interaction of time of extraction and type of acid had significant effect on gelatin gel strength, gelatin viscosity, gelatin rendement, acidity degree (pH) of gelatin, gelatin protein content and gelatin ash content to the extraction process of bone gelatin of tilapia fish. Based on the comparative test, the characteristics of gelatin of tilapia bone that close to commercial gelatin are a3b2 treatment (6 hours of extraction time, 3% acetic acid) with the result of gelatin gel strength 132,93 bloom; viscosity 5,83 cP; the amount of rendement 16,94; pH 6,10; protein content 83,62%; and ash content of 0.64%.

scholarly journals Analisis Parameter Fisika dan Kimia Karaginan Kappaphycus alvarezii Doty 1985 (Florideophyceae : Solieriaceae) Dengan Variasi Ekstraksi dari Perairan Bluto

2019 ◽  
Vol 8 (4) ◽  
pp. 409-415
Author(s):  
Nursiana Suci Wulandari ◽  
Rini Pramesti ◽  
AB. Susanto
Keyword(s):  
Water Content ◽  
Alkaline Solution ◽  
Kappaphycus Alvarezii ◽  
Treatment Method ◽  
Extraction Methods ◽  
Gel Strength ◽  
Ash Content ◽  
Pre Treatment ◽  
Kappa Carrageenan

Kappaphycus alvarezii merupakan rumput laut merah penghasil karaginan yang dimanfaatkan dalam berbagai industri dan diperoleh melalui ekstraksi. Ekstraksi umumnya menggunakan larutan alkali sebagai pelarut dalam proses pemanasan maupun perendaman. Ekstraksi tanpa larutan alkali masih jarang dilakukan. Ekstraksi cara alkali, non-alkali maupun pre-treatment alkali mempengaruhi kualitas karaginan sehingga penelitian ini perlu dilakukan. Tujuan penelitian untuk memperoleh karaginan kualitas terbaik dari 3 metode ekstraksi. Parameter yang diambil meliputi rendemen, kadar air, kadar abu, kekuatan gel, viskositas dan analisis FTIR. Karaginan dihasilkan melalui ekstraksi secara alkali dengan pemanasan KOH, pre-treatment alkali dengan perendaman KOH sebelum pemanasan dan ekstraksi native pemanasan dengan air suling. Hasil penelitian didapatkan nilai rendemen terbaik dengan metode alkali (36,68±2,33%). Kadar air terbaik metode pre-treatment (3,91±0,84%). Kadar abu terbaik metode alkali (32,7±2,42%). Kekuatan gel terbaik dengan metode alkali (519±29,01g/cm2). Viskositas terbaik metode native (70,43±0,74 cPs). Hasil FTIR menunjukkan sampel yang dihasilkan jenis kappa karaginan. Kappaphycus alvarezii produces carrageenan which is widely used for industrial and obtained through extraction. Generally the extraction is using an alkaline solution as a solvent of heating or soaking process. Extraction without alkaline solution is infrequently performed. Different extraction methods affect the quality of the carrageenan, therefore the research has to be done. The purpose of this research is to obtain the best quality carrageenan from 3 different extraction methods. The parameters performed yield, water content, ash content, gel strength, viscosity and FTIR analysis. Carrageenan are produced through alkaline extraction treatment with KOH, pre-treatment alkaline with KOH and native extraction with distilled water. The results showed the best yield was alkaline method (36.68±2.33%), the best water content was pre-treatment method (3.91±0.84%), the best ash content was the alkaline method (32.7±2.42%), the best gel strength was the alkaline method (519 ± 29.01g/cm2), the best viscosity was the native method (70.43±0.74 cPs). Analysis FTIR showed the samples produced kappa carrageenan.

scholarly journals UJI MUTU REFINED KARAGINAN DARI Eucheuma spinosum BERDASARKAN PERBEDAAN KONSENTRASI KALIUM HIDROKSIDA DENGAN METODE MICROWAVE ASSITED EXTRACTION (MAE)

2021 ◽  
Vol 2 (02) ◽  
pp. 38
Author(s):  
Yanu Andhi Arto
Keyword(s):  
Water Content ◽  
Ash Content ◽  
Gelling Agent ◽  
Alkaline Solutions ◽  
Microwave Assisted Extraction ◽  
Sulfate Content ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Significant Difference ◽  
Carrageenan Quality

Carrageenan in the pharmaceutical industry can be used as a stabilizer, thickener, gelling agent, emulsifier, and binder. Alkaline solutions such as KOH have two functions, which help extract polysaccharides to be more perfect and accelerate the elimination of 6-sulfate from the monomer unit to 3,6-anhydro-D-galactose so that it can improve the quality of carrageenan. The purpose of this study is to evaluate the effect of  to determine the effect KOH of differences concentration on yield carrageenan characteristics from the extraction results Microwave-assisted extraction (MAE). The carrageenan quality parameters tested water content, ash content, sulfate content and viscosity. The Eucheuma spinosum originating from the waters of Sumenep, Madura was extracted at the Phytochemical Laboratory of Pharmacy Program, Hang Tuah University, Surabaya using different concentrations of KOH 10%, 15%, and 20% with the Microwave Assisted Extraction (MAE) method which was then filtered and neutralized with filtration and neutralized with The HCl is then precipitated with ethanol 96%, drying and grinding until to obtain a fine carrageenan is powder. The carrageenan obtained was then calculated the for yield percentage and analyzed for the water content, ash content, sulfate content and viscosity. The concentration of KOH affects % yield where an average increase in yield results along with increasing the concentration of KOH, the highest yield at 20% concentration of KOH is 37.41% ± 1.186 and an analysis of the standard carrageenan quality test is carried out where those that meet the quality requirements are water content, ash content, and sulfate content. As for viscosity, there was no significant difference in the KOH concentrations of 15% and 20%.

scholarly journals Characteristics of Jelly Candy made from Soybean Milk and Addition of Eggshell Powder

2020 ◽  
Vol 4 (1) ◽  
pp. 41-47
Author(s):  
Novelina Novelina ◽  
Tuty Anggraini ◽  
Lailita Nurrahmi Putri
Keyword(s):  
Water Content ◽  
Water Activity ◽  
Sugar Content ◽  
Gel Strength ◽  
Ash Content ◽  
Reducing Sugar ◽  
Plate Count ◽  
Soy Milk ◽  
Texture Modification ◽  
Chicken Eggshell

Jelly is a soft textured candy that is processed by the addition of hydrocolloid components such as agar, gum, pectin, starch, carrageenan, gelatin and others that are used for texture modification to produce a chewy product. The purpose of this study was to determine the appropriate addition of chicken eggshell powder to soy milk jelly candy characteristics and to determine panelist acceptance.  This study used a Completely Randomized Design (CRD) consisting of 5 treatments: the addition of chicken eggshell powder concentrations namely 0%, 0.2%, 0.4%, 0.6% and 0.8% of the total ingredients for the manufacture of jelly candy with 3 replications. Observations on soy milk jelly candies are pH, water content, ash content, reducing sugars, sucrose, calcium, protein, water activity (aw), gel strength, total plate count, and organoleptic tests. The results showed that the difference in the addition of chicken eggshell powder concentration to soymilk jelly candy significantly affected pH, water content, ash content, reducing sugar content, sucrose, calcium, and gel strength, but did not significantly affect protein and water activity (aw).   best results are soy milk jelly candy added with 0.8% chicken eggshells powder, with the highest calcium content of 0.51%, 15.46% moisture content, 1.32% ash content, 50.55% sucrose content, content reducing sugar 5.58%, protein content 2.93%, total plate rate 3.1 x 103 CFU / g, and gel strength 269.17 N / cm2.

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