scholarly journals Fish Bone Gelatin

2021 ◽  
pp. 36-44
Author(s):  
. Junianto ◽  
Azmi Misbahul ◽  
Haya Yumna Azzahra ◽  
Nabhaan Taqiyyuddiin
Keyword(s):  
Raw Materials ◽  
Fish Bone ◽  
Review Article ◽  
Fish Gelatin ◽  
Food Industries ◽  
Acid Method

The purpose of this review article is to examine the method of making gelatin, the characteristics of gelatin from the results of research that has been carried out in Indonesia and the benefits of fish gelatin. Based on a review of various articles and other literature, it can be concluded that fish bone gelatin can be extracted by the acid method. The production of fishbone gelatin consists of 4 stages, the preparation of raw materials includes removal of non-collagen components from raw materials, conversion of collagen to gelatin, purification of gelatin by filtering and finally drying and powdering. Fishbone gelatin can be applied to both the food and non-food industries.

Technology and Formation Improvement of Consumer Properties of Cold Appetizers from a Silver Carp in the Roll Form

Food Industry ◽  
2019 ◽  
Vol 4 (4) ◽  
pp. 14-22
Author(s):  
Olesya Sergeevna ◽  
Adelya Bekesheva
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Raw Materials ◽  
Silver Carp ◽  
Essential Amino Acids ◽  
Development Stage ◽  
Roll Forming ◽  
Fish Gelatin ◽  
Organoleptic Characteristics ◽  
Food Value

At the present development stage of fish culinary production special significance has range expanding and technology improving for the following purposes: the available fish resources use; the organoleptic characteristics improvement and the nutritional value and competitiveness increase of products manufactured at the enterprises of the food industry. This study concerns the technology and the consumer properties formation improvement of cold appetizers from silver carp in the form of a roll. Unlike traditional the developed products consist of fillet of a bighead silver carp on a skin and an original stuff from egg, vegetables and mushrooms. The researchers conducted study using conventional and special methods. They recommended to introduce gelatin in a dry powdered at the stage of roll forming form in a recipe of the developed fish rolls. A man tested fish gelatin as anew consistency regulator of the developed products. The traditional and fish gelatin use allows to increase the yield of fish cold appetizers in the form of a roll by 8.0 %. When adding gelatin, there was an improvement in consistency and sensory perception of the product as a whole. The analysis results of biological value showed that the developed dishes, being an important additional source of protein and essential amino acids such as threonine, lysine, valine, may well improve the ration balance. The fatty acids ratio in fish rolls prepared according to new recipes is close to the ideal fat in the ratio of saturated, monounsaturated and polyunsaturated fatty acids (35:45:20) and is determined mainly by the composition of fatty acids in silver carp fat. The developed production will allow to expand the range of the food industry enterprises by cold fish appetizers of high quality and food value from available fish raw materials.

Research on Purification Technology of Ultra-Large Flake Graphite Based on Alkali-Acid Method

2021 ◽  
Vol 1036 ◽  
pp. 104-113
Author(s):  
Hong Fei Guo ◽  
Bao Chao ◽  
Zeng Qi Zhao ◽  
Ding Nan
Keyword(s):  
Carbon Content ◽  
High Purity ◽  
Raw Materials ◽  
Acid Leaching ◽  
Flake Graphite ◽  
Fixed Carbon ◽  
Fusion Temperature ◽  
Acid Method ◽  
Fixed Carbon Content ◽  
Flake Structure

Graphite is a strategically scarce resource, and the preparation of high-purity graphite is the prerequisite and basis for the application of graphite. In order to determine the optimal purification technology parameters of an ultra-large flake graphite mine pneumatic separation ore with a fixed carbon content of 77.69%, a particle size of mainly 10 to 40 mesh, and main impurities of calcium carbonate, iron oxide and silica , two additional experiments of acid method and alkali method were added on the basis of alkali-acid method, to investigate the purification effect of different technological processes and acid leaching times on graphite raw materials, as well as to analyze the retention extent of different methods and alkali fusion temperature on graphite ultra-large flake structure. The results show that all three methods can increase the fixed carbon content of graphite to above 99%. However, compared with the acid method and the alkali method, the alkali-acid method can obtain high-purity graphite while also better protecting the graphite's ultra-large flake structure. The optimal fusion temperature is 400 °C, the optimal acid leaching time is 30% sulfuric acid thrice and 5% hydrofluoric acid once. After purification, the fixed carbon content of the product exceeds 99.97%.

scholarly journals The content of carotenoids in plant fruits of Sorbus L. species and varieties when introduced in the North (Komi Republic)

2021 ◽  
Vol 10 (3) ◽  
pp. 112-116
Author(s):  
Olga Valerievna Skrotskaya ◽  
Vasiliy Vitalyevich Punegov
Keyword(s):  
Raw Materials ◽  
Komi Republic ◽  
Total Carotenoids ◽  
Food Industries ◽  
Plant Raw Materials ◽  
The North ◽  
Republic Of Bashkortostan ◽  
Mountain Ash ◽  
Far Eastern ◽  
Different Content

The paper presents data on the study of the content of carotenoids in plant fruits of different Sorbus species and varieties when introduced in the Komi Republic. As a result of a biochemical analysis, the accumulation of various amounts of carotenoids has been revealed: from 2,6 to 43 mg/%, depending on the species, sample and variety. The author compared the content of this group of substances in raw materials of plants introduced in the Komi Republic with the ones growing in other regions of Russia (Republic of Bashkortostan, Republic of Mordovia, Saratov, Penza, Moscow Region and others). It has been shown that under northern conditions in rowan fruits the value of the total carotenoids prevails in representatives of the Sorbus section with an East Asian range ( S. pohuashanensis , S. discolor , S. amurensis ), except the Far Eastern species S. sambucifolia . A different content of carotenoids in the plant fruits of S. aucuparia samples has been established: the maximum is in the sample from Yoshkar-Ola, which is 3-5 times higher than that in S. aucuparia from the Komi Republic. The content of this group of substances in the rowan fruits of the three studied varieties (Businka, Rubinovaya and Sorbinka) has been determined; their predominance in the Sorbinka variety has been shown. The study of the biochemical composition of plant raw materials of mountain ash species and varieties with the highest content of carotenoids when introduced in the North should be continued in order to further assess its qualitative composition and to develop recommendations for its use as a medicinal product, as well as a source of functional ingredients for pharmaceutical and food industries.

scholarly journals BIOLOGICAL IMPORTANCE OF MICROBES IN AGRICULTURE, FOOD AND PHARMACEUTICAL INDUSTRY: A REVIEW

2020 ◽  
pp. 1-4
Author(s):  
MARIA KALSOOM ◽  
FAZAL UR REHMAN ◽  
TALHA SHAFIQUE ◽  
SANWAL JUNAID ◽  
NIMRA KHALID ◽  
...  
Keyword(s):  
Biological Sciences ◽  
Sustainable Agriculture ◽  
Food Production ◽  
Review Article ◽  
The Other ◽  
Medicinal Products ◽  
Important Food ◽  
Food Industries ◽  
Effect Of Food ◽  
Pharmaceutical Industries

Biotechnology is the most prominent and rapidly growing segment of the biological sciences that is making its diversified application in sustainable agriculture. Biofertilizers, biopesticides, bioherbicides, bioinsecticides, and many of the other fungal based and viral based insecticides, obtained using microorganisms, are some of the outcomes of biotechnology playing a key role in sustainable agriculture. Many of other important food products are also obtained by microbial fermentation. Different microbes are added to get the desired effect of food at the specific stages of food production process. Pharmaceutical microbiology includes the manufacturing of different pharmaceutical and medicinal products. This review article has a wide overview of microbes mainly used in agriculture, food industries, and pharmaceutical industries.

scholarly journals Penerapan Statistical Process Control (SPC) dan Failure Mode Effect Analysis (FMEA) pada Proses Produksi Tisu Wajah

Jurnal PASTI ◽  
2021 ◽  
Vol 14 (3) ◽  
pp. 293
Author(s):  
Erni Krisnaningsih ◽  
Sri Mukti Wirawati ◽  
Yan Febriansyah
Keyword(s):  
Process Control ◽  
Statistical Process Control ◽  
Raw Materials ◽  
Fish Bone ◽  
Statistical Process ◽  
Effect Analysis ◽  
Causative Factors ◽  
Mode Effect ◽  
Standard Hygiene ◽  
Failure Mode Effect Analysis

The purpose of this study is to identify the type of defects that occur, identify the causative factors of disability using SPC and FMEA methods to improve the competitiveness of network companies in PT. Xyz. From the results of the control map there is 1 point above the UCL limit that occurred in the 6th month. Furthermore, analysis with pareto diagram, which is known to be the most dominant defect there are 3 or 30% piece is not up to standard, 27% folds are not aligned, 23% sealing results are not perfect. From the highest percentage of analysis with fish bone diagrams, there are several factors that cause differences, namely human factors are less thorough, machines lack maintenance, methods are not up to standard, hygiene environment is poorly maintained and raw materials are not good. Furthermore, the analysis using FMEA to determine the priority scale obtained that the priority scale based on the RPN table including the sealing result was difficult to open with a total of RPN 338.8, the folds were not aligned with the total RPN of 212 and the pieces were not symmetrical with a total of RPN 106.5. Based on rpn table, proposed repair using 5W+1H obtained by proposed daily briefaing, scheduled machine checking, checking before materials are used, ensuring the settings on the machine according to standards.

scholarly journals Effect Maltodextrin on Hedonic Attributes of Tray-Dried Fish Gelatin Powder from Bone of Pangasius sp.

2020 ◽  
Vol 3 (1) ◽  
pp. 13-17
Author(s):  
Yoni Atma ◽  
Josua Wanson Pakpahan
Keyword(s):  
Fish Bone ◽  
Proximate Analysis ◽  
Fish Gelatin ◽  
Drying Process ◽  
Dried Fish ◽  
Tray Drying

Abstract—This research aims to drying liquid gelatin from bone of pangasius sp. through maltodexrtrin addition by using tray dehydrator. The stages of this study were including fish bone gelatin extraction and drying of liquid gelatin at 55 oC for 6 hours coupled with addition of maltodextrin (0%, 5%, 8%, 11%, and 14%). The analysis covering gelatin yield and organoleptic parameter i.e hedonic test toward color, aroma, texture, and overall preference. Then, proximate analysis was done also on the selected dried fish bone gelatin.  The results shown that maltodextrin addition has significant effect to the hedonic attributes of resulting fish bone gelatin powder by tray drying process. The panelists preference toward fish bone gelatin powder with maltodextrin is like slightly whether to color, aroma, texture, and overall appearance.  The yield of dried fish bone gelatin using tray dehydrator is about 16%. The moisture, ash, protein and fat compositions of dried fish bone gelatin in this study were 11.45%, 0.96%, 36.15%, and 0.045% respectively. Keywords—drying; fish gelatin; halal gelatin; maltodextrin; organoleptic

scholarly journals Analisis Pengendalian Kualitas menggunakan Metode Six Sigma pada Produk Roti Tawar di PT. Ital Fran’s Multindo Food Industries Cabang Bali

2020 ◽  
Vol 8 (4) ◽  
pp. 587
Author(s):  
Ketut Lilis Setiawati ◽  
I Ketut Satriawan ◽  
I Wayan Gede Sedana Yoga
Keyword(s):  
Six Sigma ◽  
Raw Materials ◽  
Employee Performance ◽  
Standard Operating Procedures ◽  
White Bread ◽  
Bread Making ◽  
Food Industries ◽  
Sigma Level ◽  
Standard Operating ◽  
Control Limits

The purpose of this study were to determine the factors of damage, to analysis of damage is still within control limits and to establish efforts to repair damaged bread products at PT. Ital Fran's Multindo Food Industries. Data analysis used the six-sigma method, with the stages of Define, Measure, Analyze, Improve (DMAI). The results of this study are the factors that cause product damage come from human factors, production machines, work methods and materials / raw materials. Damage to white bread products at PT. Ital Fran's Multindo Food Industries is in control limits or has good process capabilities. The average Defects Per Million Opportunities (DPMO) value was 3107.3874 and the average sigma value was 4.24, including sigma level 6. Proposed improvements that can be done to overcome damage to plain bread products, namely making Standard Operating Procedures for laying bread from the pan to the conveyor, monitoring and checking employee performance, making Standard Operating Procedures regarding the right temperature and standard time for removing bread, making Operational Standards Procedures regarding cleanliness in the production area and worker hygiene, carry out maintenance and cleaning of tools and machines on a regular basis. Keywords : quality control, six sigma, white bread

scholarly journals ANALISIS SISTEM PENGAWASAN KUALITAS PRODUK PADA PT INDUSTRI SANDANG NUSANTARA UNIT PATAL SECANG DI MAGELANG JAWA TENGAH

2014 ◽  
Vol 5 (2) ◽  
Author(s):  
Listiani Listiani
Keyword(s):  
Quality Control ◽  
Control System ◽  
Production Process ◽  
Raw Materials ◽  
Employee Performance ◽  
Fish Bone ◽  
Quality Control System ◽  
Observation Data ◽  
And Control

This research is aimed to determine the quality control system of production process in PT Industri Sandang Nusantara unit Patal Secang, measure the efectivity of quality control system by using control P-Chart and determine factors that cause defect product. This research is explorative descriptive by case study method. Data used in this research is the procedure of production process and the number of defect product. Product used in this company is  thread R30/1 UW and R 40/1 UW PT Industri Sandang Nusantara Unit Patal Secang in 24 periods of production between April – Mei 2006. Data is collected by interview, documentation, and observation. Data is analyzed by control p-chart and fish bone diagram. The conclusion of this research are: (1) The quality control system which is consists of controlling raw materials, production process and final product is appropriate with the company’s standard; (2) the number of defect product R 30/1 UW is 26.956 bale with the average 0.0167; Control P Chart shows that there are three periods which are out of control. They are in April 30, Mei 5 and 21, 2006. (3) The number of final product R 40/1 UW is 2159 bale with the average 0.0214; control p-chart shows that there are tw periods which are out of control. They are ini Mei 6 and Mei 12, 2006. (4) Factors that cause defect product are obsolete machines, employee performance, control system, and raw materials. Based on that condition, management should impove the controlling of machines, improve motivation and commitment of the employee, improve the method of inspection and control the quality of raw materials.

scholarly journals Biosynthesis of food constituents: Saccharides. 1. Monosaccharides, oligosaccharides, and related compounds – a review

2011 ◽  
Vol 23 (No. 4) ◽  
pp. 129-144 ◽  
Author(s):  
J. Velíšek ◽  
K. Cejpek
Keyword(s):  
Raw Materials ◽  
Review Article ◽  
Biosynthetic Pathways ◽  
Sugar Alcohols ◽  
Sugar Nucleotides ◽  
Sugar Phosphates ◽  
Related Compounds ◽  
Reaction Schemes ◽  
Scientific Advances

This review article presents a survey of selected principal biosynthetic pathways that lead to the most important monosaccharides, oligosaccharides, sugar alcohols, and cyclitols in foods and in food raw materials and informs nonspecialist readers about new scientific advances as reported in recently published papers. Subdivision of the topics is predominantly via biosynthesis. Monosaccharides are subdivided to sugar phosphates, sugar nucleotides, nucleotide-glucose interconversion pathway sugars, nucleotide-mannose interconversion pathway sugars, and aminosugars. The part concerning oligosaccharides deals with saccharose, trehalose, raffinose, and lactose biosynthesis. The part devoted to sugar alcohols and cyclitols includes the biosynthetic pathways leading to glucitol, inositols, and pseudosaccharides. Extensively used are reaction schemes, sequences, and mechanisms with the enzymes involved and detailed explanations employing sound chemical principles and mechanisms.    

Energy-saving heat technologies for obtaining soy based plant powders

2021 ◽  
Author(s):  
Zh.O. Petrova ◽  
◽  
Yu.F. Sniezhkin ◽  
K.S. Slobodianiuk ◽  
◽  
...  
Keyword(s):  
Energy Saving ◽  
Raw Materials ◽  
Convective Drying ◽  
Educational Institutions ◽  
Resource Saving ◽  
Food Industries ◽  
Food Powders ◽  
Heat Technology ◽  
Mass Transfer Processes ◽  
Plant Powders

The monograph is devoted to solving the problem of energy-saving and development of resource-saving heat technology for processing soybeans and their mixtures with carotene-containing raw materials on functional phytoestrogenic food powders. The paper considers modern research and methods of processing phytoestrogenic raw materials. The study of heat and mass transfer processes during convective drying and the study of thermophysical and physicochemical properties of phytoestrogenic raw materials and its proteincarotene mixtures are presented. Innovative heat technology for the production of phytoestrogenic powders based on soybeans, recommended for use in the pharmaceutical, dairy and food industries, has been developed. The monograph is intended for employees of the food industry, students of higher educational institutions, masters and graduate students of engineering and technical specialties.

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