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

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

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PENGARUH PERBEDAAN KONSENTRASI LARUTAN ASAM ASETAT TERHADAP NILAI KEKUATAN GEL, VISKOSITAS, KADAR PROTEIN, DAN RENDEMEN GELATIN KULIT SAPI

ZOOTEC ◽

10.35792/zot.40.2.2020.29681 ◽

2020 ◽

Vol 40 (2) ◽

pp. 593

Author(s):

Indriani Wewengkang ◽

M. Sompie ◽

S.E. Siswosubroto ◽

J.H.W. Pontoh

Keyword(s):

Acetic Acid ◽

Acid Solution ◽

Protein Content ◽

Acetic Acid Solution ◽

Gel Strength ◽

Randomized Design ◽

Completely Randomized Design

THE EFFECT OF DIFFERENT CONCENTRATION OF ACETIC ACID SOLUTION ON THE GEL STRENGTH, VISCOSITY, PROTEIN CONTENT AND RENDEMEN VALUEThis research conducted to determine the effect of different concentration of acetic acid solution on the gel strength, viscocity, protein content and rendemen of cow skin gelatin. The material used cowskin and acetic acid solution. This study used Completely Randomized Design (CRD). The treatments were concentration of acetic acid solution (1%, 3%, 5% and 7%) and four replicates of treatment. The result showed that the different concetration of acetic acid solution had no significant effect (P>0.05) to the gel strength and rendemen value of gelatin, but it had significant effect (P<0.05) on viscosity and protein content of cow skin gelatin. It was concluded that acetic acid solution 3% had the best gel strength, viscosity, protein content and rendemen value of cow skin gelatin.Keywords: Acetic acid, Cow skin, Gelatin

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EFFECT OF ULTRASOUND AND ACID PRETREATMENTS DURING DEHYDRATION ON QUALITY PROPERTIES OF QUINCE

Food Science and Technology ◽

10.15673/fst.v14i4.1893 ◽

2020 ◽

Vol 14 (4) ◽

Author(s):

Sepideh Sohrabpour ◽

Mozhgan Yadegari ◽

Reza Esmaeilzade Kenari

Keyword(s):

Acetic Acid ◽

Acid Solution ◽

Acetic Acid Solution ◽

Industrial Applications ◽

Convective Drying ◽

Total Phenolic ◽

Rehydration Ratio ◽

Drying Time ◽

Quality Properties ◽

Randomized Design

Several methods are employed to remove the moisture from organic or non-organic materials, in a variety of industrial applications. Among all, dehydration of fruits is an alternative to decline post-harvest loss of fruits and also a process to produce dried fruits, which can be directly consumed or become part of foodstuffs like cakes, and many others. In particular, drying provokes a series of changes in materials, such as oxidation, browning, or loss of nutritional-functional properties. Ultrasound is famous to have a significant effect on the rate of various processes. Quince is a fruit which is rich in polyphenols, organic acids, and amino acids with important health benefits. The present study examined the effect of ultrasound and blanching pre- treatments prior to convective drying on quality properties of dehydrated quince slices. A completely randomized design was used to address the effect of time of sonication (10−30 min), temperature (40−60°C), and anti-browning agents including acetic, citric, and ascorbic acids as well as distilled water on quality properties of dehydrated quince slices. The obtained results revealed that the shortest drying time (270.33±35.59 min) and the highest total phenolic content (57.29±12.72 mg GAE/ml) were recorded for samples exposed to the ascorbic acid solution. Comparison of the pre-treated and control samples indicated that the highest rehydration ratio (2.75±0.29 %) was achieved by blanched samples in acetic acid solution. The use of citric acid solution led to the highest score in the taste (3.45±1.1), color (3.84±0.9), and texture (3.47±1.02) of quince slices on the basis of a 5- point hedonic scale. The obtained results depended on both ultrasound and the type of blanching solution. Citric and acetic acid samples indicated the highest values of the sensory evaluation and water loss, respectively.

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PENGARUH WAKTU PERENDAMAN DALAM LARUTAN ASAM ASETAT (CH3COOH) TERHADAP KARAKTERISTIK FISIK DAN KIMIA GELATIN CEKER AYAM

ZOOTEC ◽

10.35792/zot.37.2.2017.16063 ◽

2017 ◽

Vol 37 (2) ◽

pp. 268 ◽

Cited By ~ 1

Author(s):

Ratna C. Rares ◽

Meity Sompie ◽

Arie Dp. Mirah ◽

Jerry A.D. Kalele

Keyword(s):

Acetic Acid ◽

Acid Solution ◽

Acetic Acid Solution ◽

Chemical Characteristics ◽

Curing Time ◽

Soaking Time ◽

Physical And Chemical Characteristics ◽

Randomized Design ◽

Completely Randomized Design ◽

Physical And Chemical

ABSTRACTTHE EFFECT OF SOAKING TIME IN ACETIC ACID SOLUTION ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF CHICKEN CLAW GELATIN. This study was conducted to determine the effect of soaking time in acetic acid solution(CH3COOH) on physical and chemical characteristics of chicken claw gelatin. This study used Completely Randomized Design (CRD) the reatments were soaking time (12, 24, 36 and 48 hours) and four replicates of treatment. The result showed that the curing time had no significant effect (P> 0,05) to the gel strength and viscositas of gelatin, but it had significant effect (P<0,05) on rendemen and water content of gelatin. It was concluded that the chicken claw gelatin produced from soaking time 36 hours had the best physical and chemical characteristics. Key words: Acetic acid, Gelatin, Chicken claw

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PENGARUH PERBEDAAN KONSENTRASI LARUTAN ASAM ASETAT (CH3COOH) TERHADAP KARAKTERISTIK GELATIN KULIT KAKI AYAM

ZOOTEC ◽

10.35792/zot.36.1.2016.9348 ◽

2015 ◽

Vol 35 (2) ◽

pp. 23

Author(s):

Indri M. Pantow ◽

Meity Sompie ◽

Arie Dp. Mirah ◽

Linda Ch. M. Karisoh

Keyword(s):

Acetic Acid ◽

Acid Solution ◽

Ph Value ◽

Acetic Acid Solution ◽

Solution Concentration ◽

Gel Strength ◽

National Standard ◽

Randomized Design ◽

Chicken Legs ◽

The Difference

THE EFFECT OF ACETIC ACID CONCENTRATION ON CHARACTERISTICS OF CHICKEN LEG SKIN GELATIN. This research was aimed to determine the effect of differenceacetic acid (CH3COOH) concentration on chicken legs skin gelatin. The experiment were determined by analysis of Completely Randomized Design with one factors and five replicates of treatments.The factor was concentration of acetic acid solution consisting 4 level (1, 3, 5 and 7%).The results showed that the difference concentration acetic acid solution had high significant effect (P<0.01) on the the yields, viscosity, gel strength and pH value ofchicken legs skin gelatin.Yield of chicken legskin gelatin was13.57 to 15.49%, viscocity was ranged between 4.30 to 5.76, gel strength was 61.15 to 68.29 g Bloom and pH value was 5.24 to 5.58. The conclusion of this research was the chicken leg skin gelatin using acetic acid solution concentration 1 % to 7 % had the similar characteristics with the commercial gelatin and includedyields, viscosity, gel strength and pH value of Indonesian National Standard gelatin. Key words : Acetic acid, Gelatin and Chicken legs skin

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24. EFEK PENCELUPAN KARKAS AYAM PEDAGING DALAM LARUTAN ASAM ASETAT DAN ASAM SITRAT TERHADAP PENURUNAN KADAR PROTEIN The Effects of Immersion of Broiler Carcass in a Combination of Citric Acid and Acetic Acid on Protein Content

Jurnal Medika Veterinaria ◽

10.21157/j.med.vet..v10i2.4389 ◽

2016 ◽

Vol 8 (1) ◽

Author(s):

Daniel Sebastian Simangunsong ◽

Nurliana N ◽

Sulasmi S ◽

Ismail I ◽

Teuku Reza Ferasyi ◽

...

Keyword(s):

Acetic Acid ◽

Citric Acid ◽

Acid Solution ◽

Protein Content ◽

Analysis Of Variance ◽

Acetic Acid Solution ◽

Citric Acid Solution ◽

Broiler Meat ◽

Time Of Application ◽

Difference Effect

The research has been conducted to determine the effect of 3% acetic acid, 3% citric acid, and combination of acetic acid and citric acid, 1.5% each on protein content of broiler carcass. The experiment was designed by a factorial analysis of variance (Anova). The first factor is control without any treatment (P0), carcass immersion in 3% acetic acid solution (P1), carcass immersion in 3% citric acid (P2), and carcass immersion in combination of acetic acid solution and citric acid, 1.5% each (P3). The second factor was the time after immersion contain of 3 levels: 0 hours (W1), 4 hours (W2), and 8 hours (W3). Data were analyzed statistically by analysis of variance. Broiler carcass immersed in acetic acid and citric acid solution as well as the time of application showed no difference effect on protein content (P0.05). In conclusioin, acetic acid, citric acid, and the time after dipping reaching 8 hours did not affect the protein content of broiler meat. ____________________________________________________________________________________________________________________ Key words: broiler carcass , citric acid 3%, acetic acid 3%, protein content

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Some Approaches to Viscometric Study of Chitosan in Acetic Acid Solution

Chemistry & Chemical Technology ◽

10.23939/chcht10.02.135 ◽

2016 ◽

Vol 10 (2) ◽

pp. 135-139 ◽

Cited By ~ 3

Author(s):

Valentina Chernova ◽

◽

Angela Shurshina ◽

Elena Kulish ◽

Gennady Zaikov ◽

...

Keyword(s):

Acetic Acid ◽

Acid Solution ◽

Intrinsic Viscosity ◽

Acetic Acid Solution ◽

Conformational State ◽

Macromolecular Coil ◽

Degree Of Swelling ◽

Current Value ◽

Viscometric Study

Some ways of estimating the values of the intrinsic viscosity of chitosan were analyzed. It was shown that the method of Irzhak and Baranov for estimating the current value of the intrinsic viscosity allows to adequately estimates the conformational state of the macromolecular coil and its degree of swelling.

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