scholarly journals KARAKTERISTIK MUTU BAKSO BELUT (Monopterus albus) DENGAN VARIASI SUBSTITUSI TEMPE

2020 ◽  
Vol 7 (1) ◽  
pp. 57-78
Author(s):  
Lina Widawati ◽  
Novian Firnando ◽  
Meirita Sari ◽  
Darius Darius
Keyword(s):  
Protein Content ◽  
Processed Food ◽  
Fresh Meat ◽  
Monopterus Albus ◽  
Average Color ◽  
Effect Of The Composition

Meatballs are a type of processed food made from chopped fresh meat, fillers, binders and spices. Besides beef, meatballs can also be made from eel meat because eel meat has a high enough protein. Tempe can be used as a substitute for eel meat because the price of tempe is more affordable and the protein content is also quite high. The purpose of this study was to analyze the effect of the composition of eel and tempe on the protein and organoleptic content of eel meatballs. The results of the analysis showed that the more use of tempe composition, the meatball protein content increased by 19.27%. The results of organoleptic analysis of the color, taste, aroma and texture of meatballs with the treatment of eel and tempe composition showed significant differences. The more the use of tempe composition the assessment of color, taste, flavour and texture is decrease. The results of the average color oranoleptic are between 3,75 (likes) to 4,25 (likes), the average organoleptic taste is between 3,65 (likes) to 4,05 (likes), the average organoleptic flavour is between 3,35 (rather likes) to 4,30 (likes) and organoleptic texture averages between 3,65 (likes) to 4,20 (likes). Kata Kunci : meatballs; eel meat; tempe  

scholarly journals Profil Asam Amino Ekstrak Mukus Ikan Glodok (Boleophthalmus boddarti) dari Kawasan Mangrove Cilacap, Jawa Tengah

2020 ◽  
Vol 9 (2) ◽  
pp. 78-84
Author(s):  
Riviani Riviani ◽  
Dewi Wisudyanti ◽  
Iqbal Ali Husni
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
Acid Content ◽  
Essential Amino Acid ◽  
Amino Acid Content ◽  
Fresh Meat ◽  
Fish Mucus ◽  
Limiting Amino Acid ◽  
Mangrove Roots

Mudskipper or glodok fish is a unique fish that can crawl and climb mangrove roots with their fins. In Indonesia, this fish is exported to abroad as a source of food. The by-product of this fish is rarely used, which one is their mucus. Protein is a composition of fish mucus which consists of  amino acids. The mucus of fish has the potential as a source of medicine because it’s proven to have antibacterial, antiviral, and antifungal activities. This study aims to determine the protein and amino acid content of fresh meat and mucus extract of mudskipper. Protein content testing was carried out using the titrimetric method, while amino acid content using the UPLC method. In this study, mucus extract has protein content at 1.79%. It’s small than the protein content of fresh meat at 17.7%. The highest essential amino acid in fresh meat and mucus extract of mudskipper was leucine (15% and 0.91%). The highest nonessential amino acid in fresh meat and mucus extract of mudskipper were glutamic acid (26.4% and 1.6%). The limiting amino acid in fresh meat is leucine as 226.9% and lysine as 12.27% in the mucus extract of mudskipper.

scholarly journals PEMBUATAN OLAHAN MAKANAN DARI IKAN SAMPAH SERTA PEMASARANNYA BAGI NELAYAN DAN ISTRI NELAYAN DI DESA BAGAN PERCUT KABUPATEN DELI SERDANG

2020 ◽  
Vol 2 (1) ◽  
pp. 44-50
Author(s):  
Rahmiati Rahmiati ◽  
Zulfikar Sembiring ◽  
Chalis Fajri Hasibuan
Keyword(s):  
Protein Content ◽  
Peanut Butter ◽  
Processed Food ◽  
Fishing Community ◽  
High Protein Content ◽  
Economic Level ◽  
The People ◽  
Internet Media ◽  
Trash Fish ◽  
North Sumatra

Most of the people in the Bagan area, Percut Sei Tuan Subdistrict, North Sumatra, are mostly fishermen, almost 80% of the people work as fishermen, which is done by the head of the household in the area. The Bagan area of Percut Sei Tuan District has a lot of catches of trash fish that are only thrown away by fishermen, even though the trash fish has a high protein content and can be processed into processed food such as brains, peanut butter and so on which can improve the economy of the people in Bagan. . The large number of trash fish caught by fishermen and not being utilized optimally resulted in the garbage fish only becoming waste and causing odors and diseases around the fishing community settlements in Bagan Percut, the inability of the community to turn the trash fish into processed food and be worth selling it resulted in an economic level. The fishing community has not increased, with training on how to make processed food from trash fish, training on good and proper packaging and marketing training using internet media, it is hoped that in the future fishermen families can improve their economic level for the better.

scholarly journals A reference method for determining the total allergenic protein content in a processed food: the case of milk in cookies as proof of concept

2020 ◽  
Vol 412 (30) ◽  
pp. 8249-8267
Author(s):  
Maria José Martinez-Esteso ◽  
Gavin O’Connor ◽  
Jørgen Nørgaard ◽  
Andreas Breidbach ◽  
Marcel Brohée ◽  
...  
Keyword(s):  
Protein Content ◽  
Milk Protein ◽  
Measurement Data ◽  
Reference Method ◽  
Processed Food ◽  
Proof Of Concept ◽  
Food Material ◽  
Total Milk ◽  
Allergen Protein

AbstractThe establishment of a reference method for the determination of the allergen protein content in a processed food material has been explored. An analytical approach was developed to enable the comparability of food allergen measurement results expressed in a decision-relevant manner. A proof of concept is here presented, resulting in quantity values for the common measurand, namely ‘mass of total allergen protein per mass of food’. The quantities are determined with SI traceability to enable the comparability of reported results. A method for the quantification of total milk protein content in an incurred baked food at a concentration level clinically relevant is presented. The strategy on how to obtain the final analytical result is outlined. Challenges associated with this method are discussed, in particular the optimal extraction of the marker proteins, the complete digestion and release of the peptides in an equimolar fashion, the use of conversion factors to translate the amount of measured proteins into total milk protein and the estimation of the uncertainty contributions as well as of the combined uncertainty of the final result. The implementation of such a reference method for the determination of the total allergen content in a processed food is an important step, which will provide comparable measurement data of relevance to risk assessors.

scholarly journals DEVELOPMENT POTENTIAL OF NAGARA BEAN (Vigna unguiculata ssp. Cylindrica) CULTIVATED IN FRESHWATER SWAMPLANDS FOR PROCESSED FOOD

2016 ◽  
Vol 2 (3) ◽  
pp. 30-36
Author(s):  
Rini Hustiany ◽  
Emy Rahmawati ◽  
Alia Rahmi
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Vigna Unguiculata ◽  
Physical Characteristics ◽  
Processed Foods ◽  
Processed Food ◽  
Development Potential ◽  
Lower Protein ◽  
Lower Protein Content

Nagara bean/ catjang (Vigna unguiculata spp. Cylindrica) is a subspecies of cowpea which is widely cultivated in freshwater swamplands of Daha Utara and Daha Selatan sub-districts, Hulu Sungai Selatan Regency. Nagara bean is a plant native to South Kalimantan, but its utilization is still very low compared to other cowpeas. The aims of this study were to analyze the chemical and physical characteristics of Nagara bean in processed food compared to those of soybeans; and to analyze the development potential of Nagara bean in processed food. The methods were the production of catjang flour from skinless Nagara beans; the production of catjang flour by roasting Nagara beans; the substitution of Nagara beans with coagulated and fermented soybeans. The results showed that the flour from skinless Nagara beans contained protein (24.16%) and carbohydrate (61.62%), while the flour from roasted Nagara beans contained protein (18.42%) and carbohydrate (69.33%). When compared to soybeans, papan and arabian beans, the two types of Nagara bean, could be coagulated with a higher water content and lower protein content. When Nagara beans were fermented, the water and protein contents of fermented beans were higher than those of soybeans. It can be concluded that Nagara beans could be used in processed foods chemically. Nagara beans however absorbed water easily, so they smelled sour and unpleasant and the texture became soft.

Highly Processed Food Withdrawal Scale for Children

2020 ◽  
Author(s):  
Lindsey Parnarouskis ◽  
Erica M. Schulte ◽  
Julie C. Lumeng ◽  
Ashley N. Gearhardt
Keyword(s):  
Processed Food

Protein content of 5 algae from Persian gulf and Arabian sea

Planta Medica ◽  
2010 ◽  
Vol 76 (12) ◽  
Author(s):  
N Ebrahimi ◽  
M Moein ◽  
S Moein
Keyword(s):  
Protein Content ◽  
Persian Gulf ◽  
Arabian Sea

Manipulation of NOS activity in the context of glucose stress alters AMPK and mitochondrial oxphos protein content

Planta Medica ◽  
2016 ◽  
Vol 81 (S 01) ◽  
pp. S1-S381
Author(s):  
AC Keller ◽  
LA Knaub ◽  
PM McClatchey ◽  
CA Connon ◽  
JEB Reusch
Keyword(s):  
Protein Content

Comparative Study of Size, Total Protein, Fibrinogen and 5-HT Content of Human and Canine Platelet Density Subpopulations

1986 ◽  
Vol 56 (03) ◽  
pp. 288-292 ◽  
Author(s):  
Diego Mezzano ◽  
Eduardo Aranda ◽  
Arnaldo Foradori
Keyword(s):  
Comparative Study ◽  
Protein Content ◽  
Cell Density ◽  
Total Protein ◽  
Unit Volume ◽  
Low Density ◽  
Dense Bodies ◽  
Artifactual Changes ◽  
Platelet Release ◽  
The Difference

SummaryThe size, total protein, fibrinogen and 5-HT content were evaluated in density subpopulations of human and canine platelets fractionated in linear arabinogalactan gradients. The methodology was assessed to ascertain that platelet separation was by density and to discard artifactual changes and platelet release during the procedure. EDTA or PGEi increased the size of human PRP-platelets, but not of dog platelets. In humans, high density (HD) platelets were 1.26 times larger and contained 1.88 times more fibrinogen, 2.23 times more 5-HT and 1.37 times more protein than low density (LD) platelets; in dogs, these density cohorts did not differ in protein content, but LD platelets were 1.29 times larger and had 1.33 times more fibrinogen and 5-HT than HD platelets. These findings suggest that cell density is mostly dependent on the protein content per unit volume of platelets (and not on dense bodies). The differences in fibrinogen and 5-HT content between HD and LD cohorts in humans and dogs may be related to platelet age. The difference in volume between HD and LD platelets in dogs is of uncertain interpretation.

ANALISIS FISIKA KIMIA DARI KERANG DARA (Anadara granosa) YANG BERASAL DARI KAYUTANYO KAB. BANGGAI The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, Kab.Banggai

2018 ◽  
Vol 2 (2) ◽  
Author(s):  
SULASMI ANGGO
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Water Solubility ◽  
Gravimetric Method ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Dust Content ◽  
Total Dust ◽  
Physical Chemical ◽  
Anadara Granosa

The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, kab. Banggai, has been conducted.Dara shell meat is sleaned and dried and after that powered with blender. Determine % rendement, water bonding capacity and index water solubility with Anderson method, coarse fat content with gravimetric method and carbohydrate method with “bye difference” decrease method.The result of analysis showed rendement value is 24,35%, water bonding capacity is 1,6248 gram/ml, index water solubility is 0,202 gram/ml, water content is 79,0045%, total dust content is 1,072%, coarse protein content is 2,25%, coarse fat content is 8,47%, carbohydrate content is 9,2035%. Keyword : Dara shells, (Anadara granosa), analysis physical chemical

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