scholarly journals EKSTRAKSI GELATIN KULIT IKAN TUNA DENGAN PROSES BASA (NaOH)

2016 ◽  
Vol 4 (2) ◽  
pp. 92
Author(s):  
Rutmin Beatris Pangke ◽  
Helen Jenny Lohoo ◽  
Agnes Triasih Agustin
Keyword(s):  
Water Content ◽  
Alkaline Solution ◽  
Ph Value ◽  
Thunnus Albacares ◽  
Fish Skin ◽  
Filter Cloth ◽  
Tuna Fish ◽  
Running Water ◽  
Base Solution ◽  
Fish Skin Gelatin

Tuna fish skin is an untapped waste properly and it contains collagen that can be made of gelatin manufacture of gelatin from fish skin tuna using alkaline process (NaOH) , with the object of knowing the yield of fish skin gelatin tuna (Thunnus albacares) were processed using alkaline (NaOH) .Tuna fish skin gelatin extraction soaking in an alkaline solution (NaOH) at a concentration of 0.3% and 0.6% for 48 hours, then the fish skin is washed with running water till a neutral pH (6–7) and extracted with distilled water at 60ºC.degree for 3 hours. gelatin extract is filtered by the filter cloth and dried in an oven at 60ºC for 2 days in order to obtain a sheet of gelatin. The extraction of gelatin is then tested the water content and pH, the results of analysis by immersion base solution at a concentration of 0.3% for 3 hours and extracted at a temperature of 60ºC to produce gelatin at a concentration of 5.96% and 4.14% 0.6 produces gelatin. For analysis of the water content at a concentration of 0.3% (5.67%) and a concentration of 0.6% (5.17%), the pH value obtained in tuna fish skin gelatin treated with alkali (NaOH) 0.3% (5,98) while for the 0.6% concentration obtained pH value 6.81. results gelatin by extraction using an alkaline solution (NaOH) 0.3% more to produce higher yields. Keyword: Gelatin extract (NaOH).   kulit ikan tuna merupakan limbah yang belum dimanfaatkan dengan baik dan didalamnya mengandung kolagen sehingga dapat dibuat gelatin. pembuatan gelatin dari kulit ikan tuna dengan menggunakan proses basa (NaOH), dengan tujuan penelitian mengetahui rendemen gelatin kulit ikan tuna (Thunnus albacares) yang diproses menggunakan basa (NaOH). Ekstraksi gelatin kulit ikan tuna dilakukan perendaman dalam larutan basa (NaOH) dengan konsentrasi 0,3% dan 0,6% selama 48 jam, kemudian kulit ikan dicuci dengan air mengalir sampai pH netral (6–7) dan diekstraksi dengan akuades pada suhu 60ºC selama 3 jam. ekstrak gelatin disaring dengan kain saring dan dikeringkan dalam oven pada suhu 60ºC selama 2 hari sehingga diperoleh lembaran gelatin. hasil ekstraksi gelatin ini kemudian diuji kadar air dan pHnya, hasil analisis dengan perendaman larutan basa pada konsentrasi 0,3% selama 3 jam dan diekstraksi pada suhu 60ºC menghasilkan gelatin 5,96% dan pada konsentrasi 0,6 menghasilkan gelatin 4,14%. Untuk analisa kadar air pada konsentrasi 0,3% (5,67%) dan konsentrasi 0,6% (5,17%), nilai pH yang diperoleh pada gelatin kulit ikan tuna dengan perlakuan basa (NaOH) 0,3% (5,98) sedangkan untuk konsentrasi 0,6% nilai pH yang diperoleh (6,81). Hasil gelatin dengan ekstraksi menggunakan larutan basa (NaOH) 0,3% lebih menghasilkan rendemen yang lebih tinggi. Kata Kunci: Ekstraksi Gelatin (NaOH).

scholarly journals Characterization and Antioxidant Activity of Hyaluronan from Vitreous Humor of Yellowfin Tuna Eye (Thunnus albacares)

2019 ◽  
Vol 22 (3) ◽  
Author(s):  
Wini Trilaksani ◽  
Bambang Riyanto ◽  
Tri Wahyuningsih
Keyword(s):  
Antioxidant Activity ◽  
Unsaturated Fatty Acids ◽  
Ph Value ◽  
Vitreous Humor ◽  
Thunnus Albacares ◽  
Tuna Fish ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Reduction Capacity ◽  
Fish Eye

Vitreous humor is a part of the tuna fish eye that plays a role in maintaining the brightness of the eye and contains hyalocytes having function to produce hyaluronan. Hyaluronan is thought as an antioxidant to prevent unsaturated fatty acids damage in tuna fish eye caused by free radicals. Hyaluronan from vitreous humor tuna fish eye has not been widely studied. This study was aimed to extract the hyaluronan found in vitreous humor of tuna fish eye and determine its characteristics. Extraction of hyaluronan consisted of presipitation, centrifugation, enzyme digestion, defatting, dialysis, and freeze drying. Antioxidant activity was determined by three methods comprising 1,1-diphenyl-2-picrylhydrazyl2,2-azinobis (DPPH), 3-ethylbenzo-thiozoline-6-sulfonic acid (ABTS), and ferric reducing antioxidant power (FRAP). Vitreous humor tuna fish eye had a proportion of 31% of eye, pH value 6.905±0.0083, viscosity 195.56±12.86 cP, water 98.09±0.49%, and glutamic acid 932.06±3.80 mg/L. The hyaluronan yield was about 0.005±0.001%. The IC50 antioxidant activity of hyaluronan against DPPH was 25.52±0.22 mg/mL while the inhibition capacity on ABTS was 1.92±0.08% and the ferric reduction capacity was 9.34±0.55 µM/g. These results indicates that the antioxidant activity of hyaluronan from vitreous humor tuna fish eye is low.

scholarly journals Pengaruh Ekstrak Daun Kari (Murraya koenigii) dalam Memperpanjang Masa Simpan Fillet Ikan Tongkol (Euthynnus sp)

2019 ◽  
Vol 4 (2) ◽  
pp. 290-299
Author(s):  
Sahrita Yuliana ◽  
Martunis Martunis ◽  
Yuliani Aisyah
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Leaf Extract ◽  
Ph Value ◽  
Murraya Koenigii ◽  
Storage Duration ◽  
Tuna Fish ◽  
Soaking Time ◽  
Curry Leaves ◽  
Fish Fillets

Abstrak: Daun kari (Murraya koenigii) merupakan tanaman yang sangat populer di masyarakat,  khususnya di Aceh. Daun kari biasanya dimanfaatkan sebagai bumbu penyedap masakan khusus Aceh karena dapat memberikan aroma yang khas dan rasa yang nikmat. Daun kari (Murraya koenigii) banyak mengandung zat aktif yang bermanfaat bagi kesehatan, seperti tannin, saponin, flavonoid dan minyak atsiri yang mampu menghambat pertumbuhan bakteri, sehingga diharapkan dapat berfungsi menunda kecepatan terjadinya pembusukan pada ikan. Ikan tongkol (Euthynnus sp.) adalah salah satu ikan yang sangat digemari masyarakat. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan pola faktorial yang terdiri atas dua faktor. Faktor pertama yaitu lama perendaman (R) yang terdiri dari 3 taraf yaitu R1 = 10 menit, R2 = 20 menit dan R3 = 30 menit. Faktor kedua adalah lama penyimpanan yang terdiri dari 4 taraf yaitu P1 = 2 jam, P2 = 4 jam, P3 = 6 jam dan P4 = 8 jam. Kombinasi perlakuan adalah 3×4 = 12 dengan menggunakan 2 kali ulangan sehingga diperoleh 24 satuan percobaan. Analisis yang dilakukan yaitu kadar air, pH, total mikroba dan organoleptik uji deskripsi aroma, warna dan tekstur. Selain itu dilakukan analisis kadar protein yang merupakan hasil dari perlakuan terbaik terhadap fillet ikan. Hasil analisis fillet ikan tongkol menghasilkan rata-rata kadar air 60,87%, nilai pH 6,24, total mikroba 8,8 × 106 cfu/g, deskripsi aroma khas daun kari 2,59, deskripsi warna 2,71 dan deskripsi tekstur keras 2,89. Hasil penelitian menunjukkan bahwa lama perendaman ekstrak daun kari berpengaruh sangat nyata terhadap nilai aroma khas daun kari, tekstur keras dan total mikroba (TPC) fillet ikan tongkol. Lama penyimpanan berpengaruh nyata terhadap nilai pH fillet ikan tongkol. Pada  perlakuan terbaik  yaitu lama perendaman 30 menit dan lama penyimpanan 2 jam (R3P1) dengan kadar protein sebesar 17,86 %, kadar air 59,23%, pH 6,3, total mikroba 8,7 × 106 cfu/g, aroma khas daun kari 2,72 (lemah-netral) dan tekstur keras 2,67 (lemah-netral).Abstract: Curry leaves (Murraya koenigii) are plants that are very popular in the community, especially in Aceh. Curry leaves are usually used as a flavoring for Acehnese special dishes because they can provide a distinctive aroma and delicious taste. Curry leaves (Murraya koenigii) contain many active substances that are beneficial for health, such as tannins, saponins, flavonoids and essential oils that can inhibit bacterial growth, so that it is expected to function to delay the speed of decay in fish. Mackerel (Euthynnus sp.) Is one of the fish that is very popular with the community. This research was conducted using a Completely Randomized Design (CRD) with a factorial pattern consisting of two factors. The first factor is the soaking time (R) which consists of 3 levels, namely R1 = 10 minutes, R2 = 20 minutes and R3 = 30 minutes. The second factor is the length of storage which consists of 4 levels, namely P1 = 2 hours, P2 = 4 hours, P3 = 6 hours and P4 = 8 hours. The treatment combination is 3 × 4 = 12 by using 2 replications to obtain 24 experimental units. The analysis carried out were water content, pH, microbial total and organoleptic test description of aroma, color and texture. In addition, analysis of protein content was the result of the best treatment of fish fillets. The results of the tuna fillet analysis produced an average water content of 60.87%, pH value 6.24, total microbial 8.8 × 106 cfu / g, description of the typical aroma of curry leaves 2.59, color description 2.71 and description of texture hard 2.89. The results showed that the soaking time of curry leaf extract had a very significant effect on the value of the distinctive aroma of curry leaves, hard texture and total microbial (TPC) tuna fish fillets. The results showed that the soaking time of curry leaf extract had a very significant effect on the value of the distinctive aroma of curry leaves, hard texture and total microbial (TPC) tuna fish fillets. Storage duration significantly affected the pH value of tuna fillets. The best treatment was 30 minutes soaking time and 2 hours storage time (R3P1) with protein content of 17.86%, water content 59,23%, pH 6.3, microbial total 8.7 × 106 cfu / g, distinctive aroma Curry leaves 2.72 (weak-neutral) and hard texture 2,67 (weak-neutral).   The results showed that the soaking time of curry leaf extract had a very significant effect on the value of the distinctive aroma of curry leaves, hard texture and total microbial (TPC) tuna fish fillets. Storage duration significantly affected the pH value of tuna fillets. The best treatment was 30 minutes soaking time and 2 hours storage time (R3P1) with protein content of 17.86%, water content 59,23%, pH 6.3, microbial total 8.7 × 106 cfu / g, distinctive aroma Curry leaves 2.72 (weak-neutral) and hard texture 2,67 (weak-neutral).

scholarly journals The Effect of Gelatin from Different Fish Skin on Physical and Sensory Characteristics of Marsmallow

2019 ◽  
Vol 21 (1) ◽  
pp. 17
Author(s):  
Izmy Nur Aziza ◽  
Yudhomenggolo Sastro Darmanto ◽  
Retno Ayu Kurniasih
Keyword(s):  
Water Content ◽  
Gel Strength ◽  
Partial Hydrolysis ◽  
Fish Skin ◽  
Parametric Data ◽  
Randomized Design ◽  
Honestly Significant Difference ◽  
Significant Difference ◽  
Fish Skin Gelatin

Gelatin is one type of protein obtained from partial hydrolysis of natural collagen. Utilization of gelatin has been widely applied to food, especially in foods related to elastic texture, for example marshmallow. The purpose of this research was to determine the quality of various types of gelatin based on gel strength, elsticity, water content, hedonic and to know the best marshmallow. The experimental design was complete randomized design. The treatment was different fish skin gelatin, namely patin, payus, and cobia with concentration of 7.39%. The parameters consisted of gelatin tests (yield, gel strength, viscosity) and marshmallow tests (gel strength, elasticity, water content and hedonic). Parametric data were analyzed with Analysis of Varience test and continued with Honestly Significant Difference test. The results showed that the use of different skin had significantly different (P<0.05) on yield, gel strength and viscosity, with the result of patin (13.24%, 280.56 bloom, 2.05 cP), payus (15.47%, 328 bloom, 3.18 cP), cobia 17.88%, 392.24 bloom, 5.63, respectively. The use of gelatin from payus and cobia had significantly different (P<0.05) to marshmallow characteristic. Marshmallow with gelatin skin of cobia fish had gel strength 1564.19 g.cm, elasticity 95.16 mm, water content 14.41% and hedonic test with interval of of 7.52 < μ < 7.91 which was means liked by panelists.

scholarly journals The Effect of Moringa oleifera Leaves Addition on The Characteristic of Tuna (Thunnus albacares) Fishball

2021 ◽  
Vol 934 (1) ◽  
pp. 012090
Author(s):  
E R N Herawati ◽  
D Ariani ◽  
Y Khasanah ◽  
R Nurhayati ◽  
M Kurniadi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Protein Content ◽  
Water Content ◽  
Moringa Oleifera ◽  
Food Product ◽  
Chemical Characteristic ◽  
Fat Content ◽  
Thunnus Albacares ◽  
Tuna Fish ◽  
Tapioca Flour

Abstract Indonesia has many potential marine source, such as tuna (Thunnus albacares) fish, and supported with rich biodiversity including Moringa oleifera leaves. Tuna fish is a very potential protein source which can be develop in many potential food product, such as fishball. This research was conducted to determine the effect of Moringa oleifera leaves addition on the characteristic of tuna fishball. The fishball were made from tuna fish, mixed with local flour, i.e. modified cassava flour (mocaf) flour, tapioca flour, and sago flour. Fresh moringa leaves was added to fishball with three different concentration (10%,20%,30%) and followed by the evaluation of chemical characteristic, including water content, ash content, protein content, fat content, carbohydrate content, antioxidant activity, and sensory characteristic, including hedonic test and descriptive test. The chemical analysis of the fishball showed that the addition of moringa leaves increased the water content to 4.84%, protein content to 7.25%, antioxidant activity to 3.03% and decreased the fat content to 0.18%. The most preferred fishball product from the sensory analysis was the fishball with 10% moringa leaves addition. The hedonic sensory test showed that the overall acceptance of the fishball with 10% moringa leaves addition was not significantly different with the fishball without moringa leaves addition. This study indicated that a healthy fishball could be made from tuna fish mixed with local flour and moringa leaves.

An immunocytochemical study of maternal immunoglobulin localization in the suckling pig intestine

1990 ◽  
Vol 48 (3) ◽  
pp. 922-923
Author(s):  
László G. Kömüves ◽  
Donna S. Turner ◽  
Kathy S. McKee ◽  
Buford L. Nichols ◽  
Julian P. Heath
Keyword(s):  
Sodium Ethoxide ◽  
Intracellular Localization ◽  
Protein A ◽  
Tween 20 ◽  
Intestinal Epithelial ◽  
Immunocytochemical Study ◽  
Fish Skin ◽  
Newborn Piglets ◽  
Rabbit Igg ◽  
Fish Skin Gelatin

In this study we used colloidal gold probes to detect the intracellular localization of colostral immunoglobulins in intestinal epithelial cells of newborn piglets.Tissues were obtained from non-suckled newborn and suckled piglets aged between 1 hour to 1 month. Samples were fixed in 2.5 % glutaraldehyde, osmicated and embedded into Spurr’s resin. Thin (80 nm) sections were etched with 5% sodium ethoxide for 5 min, washed and treated with 4 % sodium-m-periodate in distilled water for 30 min. The sections were then first incubated with blocking buffer (2 % BSA, 0.25 % fish skin gelatin, 0.5 % Tween 20 in 10 mM Trizma buffer, pH=7.4 containing 500 mM NaCl) for 30 min followed by the immunoreagents diluted in the same buffer, 1 hr each. For the detection of pig immunoglobulins a rabbit anti-pig IgG antiserum was used followed by goat anti-rabbit IgG-Au10 or protein A-Au15 probes.

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.

Comparative Analysis on Chemical Composition and Charcoal Characterization of Two Miscanthus Species

2011 ◽  
Vol 415-417 ◽  
pp. 1265-1272
Author(s):  
Wen Biao Zhang ◽  
Wen Zhu Li ◽  
Bing Song Zheng
Keyword(s):  
Chemical Composition ◽  
Specific Surface ◽  
Water Content ◽  
Surface Area ◽  
Specific Surface Area ◽  
Ph Value ◽  
Perennial Grass ◽  
Water Extract ◽  
Carbonization Temperature ◽  
Hot Water

Miscanthus is a highly productive, rhizomatous, C4 perennial grass that should be considered as an excellent active carbon precursor. This paper compares the charcoal characterization and chemical composition between M. sinensis and M. floridulus. Species differed in water content, hot water extract, 1% NaOH extract, organic solvent extract, cellulose, lignin and ash. Carbonization temperatures have effects on charcoal yields of Miscanthus, which ranged from 23.5% to 48.0% for M. sinensis and 11.3% to 37.2% for M. floridulus. Water content, charcoal density, pH value, and specific surface area of charcoal characterization varied between two species of Miscanthus. The specific surface area increased with the increase of carbonization temperature. The highest specific surface area of M. sinensis and M. floridulus was 351.74 m2g−1and 352.74 m2g−1, respectively, when the carbonization temperature was 800°C.

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