KARAKTERISTIK FISIKO-KIMIA GELATIN DARI SIPOU (Siphonosoma australe-australe) ASAL SULAWESI TENGGARA

Physico-Chemical Characterization of Sipou Gelatin (Siphonosoma australe-australe) from Southeast SulawesiABSTRACT Nowadays people's concern about healthy and halal sources of gelatin is being discussed. Gelatin source development is currently underway, especially gelatin from fisheries products. The aim of this study was to determine the physical and chemical characteristics of gelatin from sipou from Southeast Sulawesi. Gelatin extraction used acid and base treatment, each treatment was three times replication. The analysis carried out by measuring the yield value, viscosity, water content, protein content, ash content, and fat content. The results of physical test of sipou gelatin showed that soaking with acid and base solution gave a yield value of 8.15 ± 0.014% - 9.10 ± 0.028% and a viscosity value of 2.47 ± 0.013 cP - 3.48 ± 0.042 cP. The chemical test of sipou gelatin showed that the value of water content, protein, ash, and fat are 8.40 ± 0.003 - 9.57 ± 0.271%, 79.85 ± 0.07 - 80.89 ± 1.08, 1.65 ± 0.005 - 3.67 ± 0.046, and 1.05 ± 0.07 - 2.75 ± 0.07 respectively.Keywords: Acid-base processes, bean worms, gelatin, halal, sipou.ABSTRAKSaat ini kekhawatiran masyarakat akan sumber gelatin yang sehat dan halal ramai diperbincangkan. Pengembangan sumber gelatin saat ini sedang dilakukan, khususnya gelatin yang bersumber dari hasil perikanan. Tujuan penelitian ini adalah untuk mengetahui karakteristik fisik dan kimia gelatin dari sipou asal Sulawesi Tenggara. Ekstraksi gelatin menggunakan perlakuan asam dan basa, masing-masing perlakuan dilakukan pengulangan sebanyak tiga kali. Analisis yang dilakukan yaitu mengukur nilai rendemen, viskositas, kadar air, kadar protein, kadar abu, dan kadar lemak. Hasil analisis dibahas secara deskriptif. Hasil pengujian fisik gelatin sipou menunjukkan bahwa perendaman dengan larutan asam dan basa memberikan nilai rendemen 8,15±0,014% - 9,10±0,028% serta nilai viskositas 2,47±0,013 cP - 3,48±0,042 cP. Pengujian kimia gelatin sipou menunjukkan nilai kadar air 8,40±0,003 - 9,57±0,271%, kadar protein 79,85±0,07 - 80,89±1,08, kadar abu 1,65±0,005 - 3,67±0,046, dan kadar lemak 1,05±0,07 - 2,75±0,07.Kata kunci: Cacing kacang, gelatin, halal, proses asam basa, sipou

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Karakteristik Fisik, Kimia dan Mutu Sensori Susu Bubuk Kecambah Kedelai Instan Berdasarkan Variasi Penambahan Maltodekstrin

Jurnal Pangan dan Gizi ◽

10.26714/jpg.9.1.2019.1-15 ◽

2019 ◽

Vol 9 (1) ◽

pp. 1

Author(s):

Rosita Dewi ◽

Siti Aminah ◽

Agus Suyanto

Keyword(s):

Water Absorption ◽

Water Content ◽

Sensory Quality ◽

Fat Content ◽

General Purpose ◽

Physical Test ◽

Chemical Test ◽

Soybean Sprouts ◽

Physical And Chemical

The addition of maltodextrin is known to coat flavor components, increase volume, accelerate the drying process, prevent heat damage and increase solubility and characteristic quality of sensory. The general purpose of the research is to know the effect of variation of maltodextrin addition to physical characteristics (white degree, solubility and water absorption), chemistry (water content, ash content, fat content, protein and carbohydrate) and sensory milk quality of instant soybean sprouts based on variation of maltodextrin addition. The method of this research is monofactorial experiment, which consists of 5 treatment of maltodextrin concentration, 0%, 5%, 10%, 15% and 20%. Each treatment was repeated 5 times, so that 25 experimental units were obtained. Physical and chemical test results were analyzed using Anova method followed by Duncan's advanced test while the sensory quality test data were analyzed using Friedman followed by Wilcoxon's advanced test. The results showed that there was a significant effect of the addition of maltodextrin concentration to physical test (white degree, solubility and water absorption) and water content, crude fiber, protein and carbohydrate but no significant effect on ash and fat content. Instant soybean sprouts with a 15-20% maltodextrin variation yield the best physical, chemical and sensory quality.

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Caracterização físico-química de blend de abacaxi com acerola obtido pelo método de liofilização

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v11i5.4786 ◽

2016 ◽

Vol 11 (5) ◽

pp. 110

Author(s):

Maria José Silveira da Silva ◽

Ana Paula Trindade Rocha ◽

Dyego da Costa Santos ◽

Alfredina Dos Santos Araújo ◽

Marcela Nobre de Oliveira

Keyword(s):

Water Activity ◽

Chemical Characterization ◽

Titratable Acidity ◽

Soluble Solids ◽

Physicochemical Composition ◽

Physico Chemical ◽

Significant Difference ◽

Physical And Chemical ◽

Freeze Dryer

Objetivou-se caracterizar blend de abacaxi com acerola liofilizado quanto à composição físico-química. O estudo foi conduzido no Laboratório de Armazenamento e Processamento de Produtos Agrícolas da Universidade Federal de Campina Grande, Campina Grande, Paraíba. As polpas foram homogeneizadas em liquidificador durante 1 min e filtrado em peneira com malha de 2,5 mm, as amostras foram liofilizadas em liofilizador de bancada (Terroni, LS 3000), onde foi desidratada na temperatura de -50 °C por 76 h. A amostra in natura e a liofilizada foram submetidas às analises físico-químicas. Onde foi obtido um teor de água de 92% da amostra in natura e, após o processo de liofilização houve uma redução de 70%. A atividade de água (aw) foi inferior a 0,30 após a desidratação. Observou-se que houve um amento significativo nos teores de sólidos totais, acidez total titulável e sólidos solúveis totais. No tocante a relação SST/ATT houve um decréscimo de 8,37% e, com relação ao pH não houve diferença significativa entre a amostra in natura e a liofilizada. Com relação aos parâmetros de cor observou-se que houve um aumento de 33,91% para luminosidade e para intensidade de vermelho (+a*) de 3%, no entanto para a intensidade de vermelho (+a*) houve uma redução de 9,27% após a liofilização. O processo de secagem por liofilização concentrou as características físicas e químicas das amostras avaliadas, sendo considerado um método eficiente para redução da atividade de água e para conservação dos alimentos.<pre>Physical-chemical characterization of pineapple blend with acerola obtained by the lyophilization method</pre>Abstract: The objective of this work was to characterize the blend of pineapple and lyophilized acerola as regards the physicochemical composition. The study was conducted at the Laboratory of Storage and Processing of Agricultural Products of the Federal University of Campina Grande, Campina Grande, PB. The pulps were homogenized in a blender for 1 min and screened with a 2.5 mm mesh, the samples were lyophilized in a bench freeze dryer (Terroni, LS 3000), where it was dehydrated at -50 ° C for 76 h. The in natura and lyophilized samples were submitted to physico-chemical analysis. Where a water content of 92% of the sample was obtained in natura and after the lyophilization process there was a reduction of 70%. Water activity (aw) was less than 0.30 after dehydration. It was observed that there was a significant increase in the contents of total solids, total titratable acidity and total soluble solids. Regarding the SST / ATT ratio, there was a decrease of 8.37% and, regarding pH, there was no significant difference between the in natura and lyophilized samples. Regarding the color parameters, it was observed that there was an increase of 33.91% for luminosity and for red intensity (+ a *) of 3%, however for the intensity of red (+ a *) there was a reduction of 9.27% after lyophilization. It was concluded that the drying process by lyophilization concentrated the physical and chemical characteristics of the evaluated samples, being considered an efficient method to reduce water activity and to preserve food.

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Edible Coatings to Reduce Postharvest Loss of Harumanis Mango (Mangifera indica L.)

Journal La Lifesci ◽

10.37899/journallalifesci.v1i3.105 ◽

2020 ◽

Vol 1 (3) ◽

pp. 1-7

Author(s):

Winda Amilia ◽

Andrew Setiawan Rusdianto ◽

Sayidati Zulaikhah

Keyword(s):

Mangifera Indica ◽

Edible Coating ◽

Soluble Solids ◽

Physical Test ◽

Chemical Test ◽

Randomized Design ◽

Physico Chemical ◽

The Difference ◽

Postharvest Loss ◽

Physical And Chemical

Harumanis is type of mango in Indonesia that meets the needs of export or local markets. Harumanis mango have not been able to fully boost the rate of export of this Indonesian fresh fruit due to poor postharvest technology. This condition has an adverse impact as it increases postharvest loss. Thus, in these conditions there must be postharvet handling of harumanis mango, one of which is edible coating made from chitosan with the addition of starch. The difference in the value of amylose and amylopectin from starch resulted in differen results. The aim of this research was to determine the effect of addition of starch types in chitosan edible coating on the postharvest loss of harumanis mango based onthe physico-chemical tests. The experiment used completely randomized design with two factor. The parameters observed were physical test including weight loss, texture, and color. Chemical test including respiration rate, vitamin C, and total soluble solids. The result showed that the addition of starch on chitosan edible coating significantly affected postharvest loss to the results of physical and chemical tests. The best treatment was the addition of starh to edible coating with chitosan because it can provide physical and chemical defense during storage at room temperature.

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Physical and chemical characterization of yellow mangosteen fruits

Revista Brasileira de Fruticultura ◽

10.1590/s0100-29452006000200039 ◽

2006 ◽

Vol 28 (2) ◽

pp. 325-327 ◽

Cited By ~ 1

Author(s):

Ítalo Herbert Lucena Cavalcante ◽

Natanael de Jesus ◽

Antonio Baldo Geraldo Martins

Keyword(s):

Vitamin C ◽

Chemical Characterization ◽

Titratable Acidity ◽

State University ◽

Fruit Peel ◽

Weight Percentage ◽

Physico Chemical ◽

Soluble Solid ◽

Physical And Chemical

The work had as objective the physico-chemical characterization of yellow mangosteen fruits. Six samples of 25 fruits were harvested in yellow mangosteen plants of the Active Germoplasm Bank of São Paulo State University and characterized by evaluation of length and width, weight, percentage and number of seeds per fruit, peel and pulp percentage, soluble solid (SS), titratable acidity (TA), vitamin C and SS/TA rate. Yellow mangosteen fruit is an intermediate vitamin C source with an average content 120.33 mg/100g of fresh fruit and has good technological quality.

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Geotechnical and Physico-Chemical Characterization of Low Lime Fly Ashes

Advances in Materials Science and Engineering ◽

10.1155/2013/674306 ◽

2013 ◽

Vol 2013 ◽

pp. 1-11 ◽

Cited By ~ 2

Author(s):

Arif Ali Baig Moghal

Keyword(s):

Chemical Properties ◽

Chemical Characterization ◽

Relative Importance ◽

Physical And Chemical Properties ◽

Fly Ashes ◽

Physical Chemical ◽

Physico Chemical ◽

Physical And Chemical ◽

And Chemical Properties

In order to explore the possibility of using low-lime fly ashes, the physical and chemical properties which have a direct bearing on their geotechnical and geoenvironmental behaviors have been investigated. In this paper, two types of low-lime fly ashes, originating from India, have been used. A brief account of various methods adopted in characterizing their physical, chemical, and geotechnical properties is presented. The relative importance of each of these properties in enhancing the bulk applicability of fly ashes has been brought out.

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