scholarly journals Chitosan Application as Edible Packaging Raw Material

2021 ◽  
pp. 44-54
Author(s):  
. Junianto ◽  
Maria M. N. Mametapo ◽  
Arijjal Fadhli Aulia ◽  
. Fitriyanti ◽  
Nabila Qurrata A'yun
Keyword(s):  
Extraction Method ◽  
Ash Content ◽  
Edible Coating ◽  
Raw Material ◽  
Film Material ◽  
Biodegradable Packaging ◽  
Edible Packaging ◽  
Manufacturing Methods ◽  
Made In

Chitosan extracted from shrimp or crab can be made as raw material for biodegradable packaging. The purpose of this article is to review the advantages of chitosan as a raw material for packaging, the extraction method of chitosan, the properties and quality of chitosan, biodegradable packaging, manufacturing methods, and properties of packaging made from chitosan and the development of chitosan products for packaging materials. Chitosan is a raw material for packaging that can be parsed, commonly called biodegradable packaging, non-toxic and anti-bacterial. The method of making chitosan is removing minerals and removing protein from shrimp, crab, or ranjungan shells to obtain chitin, followed by the chitin acetylation process to obtain chitosan. The quality of chitosan is listed in SNI No.7949 (2013), where this standardization includes color, moisture content, ash content, nitrogen content, and degree of deacetylation. Chitosan has been used for edible coating material and edible film material, both of which have different manufacturing methods and characteristics. The development of chitosan as raw material for degradable packaging is that chitosan is made in nanoparticle size.

A Quantitative Evaluation of the Quality of Recycled Steel in Uganda

2012 ◽  
Author(s):  
C. Senfuka ◽  
J. B. Kirabira ◽  
J. K. Byaruhanga
Keyword(s):  
Mechanical Properties ◽  
Raw Material ◽  
Emission Spectrometry ◽  
Test Results ◽  
Geometrical Properties ◽  
Direct Reduced Iron ◽  
The Relationship ◽  
Recycled Steel ◽  
Made In

All steel made in Uganda is currently manufactured from scrap. Such steel has often been characterized by unpredictable performance in consonance with its inconsistent raw material inputs. This study evaluates and relates the mechanical, metallurgical and geometrical properties of these bars in order to identify the factors underlying the performance of the products from this steel and examine the relationship with their scrap content. In order to study the steels, tensile, torsion and micrographic tests have been carried out together with spark emission spectrometry on samples collected from different plants. The test results generally indicate impressive steel resilience, strength and metallographic properties in spite of relatively high and irregular carbon content. Limited weldability, uniaxiality of properties, uneven scatter of microelements and substantial non-uniformity of longitudinal mechanical properties have been observed. Rolling and post rolling defects have been noted. The geometric reliability of the bars has also been found generally low. Improvement of secondary refinement, use of direct reduced iron (DRI) diluent and more diligent sorting have suggested as solutions.

scholarly journals Acid and calcium alginate extraction method affected the quality of alginate from brown seaweed Sargasum hystrix J. Agardh

2018 ◽  
Vol 21 (3) ◽  
pp. 532
Author(s):  
Ivana M. Diharningrum ◽  
Amir Husni
Keyword(s):  
Moisture Content ◽  
Sodium Alginate ◽  
Extraction Method ◽  
Calcium Alginate ◽  
Functional Group ◽  
Brown Seaweed ◽  
Extraction Methods ◽  
Ash Content ◽  
Alginate Extraction

Seaweed is one of the marine biological resources of Indonesia that has a high potential to produce alginate, however, the most appropiate method to extract the alginate of high quality is still unknown. This study was aimed to determine the effects of extraction methods on the quality of alginate from seaweed Sargassum hystrix and compared the extraction cost. Two extraction methods were used in this study including acidic and calcium method. The yield, moisture content, viscosity, pH, whiteness degree, functional group, ash content and extraction cost were evaluated. The viscosity and whiteness degree of sodium alginate from acidic method was 126.00±7.21 cPs and 75.27±0.58 cPs, respectively. Meanwhile the calcium method produced sodium alginate with viscosity 7.23±1.50 cPs and whiteness degree 68.95±0.18 cPs. The yield, moisture content, and ash content of alginate produced by acidic method were lower compare to that of produced by calcium method. Cost analysis showed the acidic method required higher cost. Nevertheless, these resultssuggest that acidic method produce alginate with better quality than the calcium method.

scholarly journals Musa acuminata L. (Banana) Peel Wastes as Edible Coating Based on Pectin with Addition of Cinnamomum burmannii Extract

2020 ◽  
Vol 32 (3) ◽  
pp. 703-705
Author(s):  
Lailan Ni`mah ◽  
Indri Makhyarini ◽  
Normalina
Keyword(s):  
Antimicrobial Property ◽  
Fungal Growth ◽  
Musa Acuminata ◽  
Edible Coating ◽  
Raw Material ◽  
Food Storage ◽  
Banana Peel ◽  
Quality Of Food ◽  
Cinnamomum Burmannii

Pectin functions as an adhesive and maintains tissue stability so that it can be used in making edible coating to improve the quality of food storage. One of the producers of pectin is Musa acuminata L. peel (containing 22.4 % pectin). In order not to overgrow with microbes, it is also necessary to have antimicrobial property, which can be obtained from Cinnamomum burmannii extract. This study is about raw material preparation, pectin extraction, pectin modification, Cinnamomum burmannii extraction and edible coating manufacturing. The parameters viz. thickness test, water vapour transmission, tensile strength test, elongation at break, biodegradation, and for trials on storing beef sausage showed that 10 % sorbitol was able to withstand the rate of fungal growth for 7 days; 15 % sorbitol was able to withstand the rate of fungal growth for 5 days; and 20 % sorbitol was able to withstand the rate of fungal growth for 3 days.

CHARACTERISTICS OF BINDERLESS PALM BIOMASS BRIQUETTES WITH VARIOUS PARTICLE SIZES

2015 ◽  
Vol 77 (8) ◽  
Author(s):  
Hasan Mohd Faizal ◽  
Z. A. Latiff ◽  
Muhammad Amin Mohd Iskandar
Keyword(s):  
Compressive Strength ◽  
Heating Temperature ◽  
Ash Content ◽  
Raw Material ◽  
Medium Size ◽  
Particle Sizes ◽  
Small Particle Size ◽  
Minimum Requirement ◽  
Large Size

The physical and combustion characteristics of binderless palm biomass briquettes were investigated experimentally for various particle sizes and heating temperatures (150-210 ). In this study, empty fruit bunch (EFB) fibres were used as a raw material. They were grounded and sieved into three different sizes; i) <300 m(small size), ii) 0.5 mm to 1.0 mm (medium size) and iii) 1.0 mm to 3.9 mm (large size). As a result, all particle sizes are possible to be used for making binderless briquette since the reliable compressive strength can be obtained. All the values of compressive strength are sufficiently high to resist mechanical disintegration. In addition, all calorific values are found to be very close to the minimum requirement for making commercial briquette, based on standard DIN51731 (17500 kJ/kg). Meanwhile, the moisture and ash content of the briquettes produced are found to be very competitive with the values belonging to a widely used local briquette. Based on the experimental results, it can be said that the best quality of 100% EFB briquette can be achieved when small particle size is used and the briquetting process is performed at the highest heating temperature.

scholarly journals Applying Mendelian rules in rapeseed (Brassica napus) breeding

Genetika ◽  
2016 ◽  
Vol 48 (3) ◽  
pp. 1077-1086 ◽  
Author(s):  
Ana Marjanovic-Jeromela ◽  
Aleksandra Dimitrijevic ◽  
Sreten Terzic ◽  
Aleksandar Mikic ◽  
Jovanka Atlagic ◽  
...  
Keyword(s):  
Seed Quality ◽  
Raw Material ◽  
Biotic And Abiotic Stress ◽  
Breeding Lines ◽  
Yield And Quality ◽  
Independent Segregation ◽  
F2 Generation ◽  
F1 Generation ◽  
Made In

Rapeseed is one of the most important sources of edible oil, raw material for industry, as well as feed. The yield and quality of rapeseed have significantly been improved in recent decades as a result of intensive breeding and optimized production technology. The application of Mendel's rules in introducing monogenic traits has also contributed to success in rapeseed breeding. Rule 1, which refers to the uniformity of F1 generation, is now the basis of widespread development of rapeseed hybrids. Rule 2, dealing with genetic segregation in the F2 generation, is the basis for understanding the process of breeding lines. Rule 3, regarding the independent segregation of genes and traits, while exempting linked traits, is the basis of combining different desirable properties by selection. In the last few decades, the systematic use of Mendel's rules has contributed to the improvement of many properties of rapeseed, including tolerance to biotic and abiotic stress, yield and seed quality. Particular progress has been made in breeding for resistance to diseases, including the identification of molecular markers for marker-assisted selection. The next objective of rapeseed breeding is to create varieties with improved tolerance to environmental stress (e.g. frost, heat, and drought). Based on Mendel's rules, classical breeding methods and the latest developments in the field of molecular genetics and breeding, future progress is expected in the field of rapeseed breeding with an emphasis on polygenic, quantitative traits such as biomass, seed, and oil yield.

scholarly journals Perbedaan NaOH Terhadap Kualitas Gracilaria verrucosa, Greville, 1830 (Florideophyceae : Gracilariaceae)

2021 ◽  
Vol 10 (1) ◽  
pp. 97-101
Author(s):  
Akmal Nasrulloh ◽  
Rini Pramesti ◽  
Gunawan Widi Santosa
Keyword(s):  
Water Content ◽  
Alkaline Solution ◽  
Extraction Method ◽  
Food Industry ◽  
Gel Strength ◽  
Ash Content ◽  
Gracilaria Verrucosa ◽  
Food Thickener

Gracilaria verrucosa merupakan salah satu jenis rumput laut yang berpotensi sebagai penghasil agar bernilai tinggi. Senyawa ini banyak digunakan sebagai pengental atau penstabil makanan dalam industri makanan. Jenis ini umumnya ditemukan di alam maupun dibudidayakan di tambak. Faktor fisik lingkungan dan parameter perairan dapat mempengaruhi kualitas agar yang dihasilkan. Informasi tentang kualitas agar dari rumput laut yang tumbuh di laut masih sedikit ditemukan, sehingga diperlukan penelitian. Tujuan penelitian ini untuk mengetahui pengaruh variasi konsentrasi NaOH terhadap kualitas agar G. verrucosa. Metode ekstraksi dilakukan dengan merendam sampel dalam larutan alkali (NaOH) hingga didapatkan agar, kemudian dikeringkan dan ditepung. Semua data dianalisis secara statistik yaitu normalitas, homogenitas dan two way ANOVA. Hasil ekstraksi agar didapatkan rendemen sebesar 18,44-20,35%, kadar air 13,22-15,06%, kadar abu 2,65-6,78% serta kekuatan gel 55,18-210,26 g/cm2. Hasil FTIR menunjukkan gugus galaktosa yaitu 3,6-anhidro-L-galaktosa yang menandakan sampel mengandung komposisi agar. Hasil menunjukkan bahwa konsentrasi NaOH berpengaruh nyata terhadap rendemen, kadar abu dan kekuatan gel (p<0,05) kecuali kadar air. Semakin tinggi konsentrasi NaOH maka rendemen, kadar air, kadar abu dan kekuatan gel akan semakin tinggi. Gracilaria verrucosa is one type of seaweed that has the potential to produce of high-value agar. This compound is much used as a food thickener or stabilizer in the food industry. This species is generally found in nature and cultivated in ponds. Factor of physical environmental and water parameter can affect the quality of produced agar. Information about quality of agar from seaweed that grows in the sea still rarely found, so research is needed. The purpose of this study was to determine the effect of different NaOH concentrations on the quality of agar G. verrucosa. The extraction method is done by soaking seaweed in an alkaline solution (NaOH) to obtain agar, then dried and turned into flour. All data were analyzed statistically with normality, homogenity and two way ANOVA. The results extraction of agar obtained yields 18,44-20,35%, water content 13,22-15,06%, ash content 2,65-6,78% and gel strength 55,18-210,26 g/cm2. FTIR results showed a galactose group of 3,6-anhydro-L-galactose which indicated the sample contained agar composition. The results showed that NaOH concentration significantly affected yield, ash content and gel strength (p<0,05) except water content. The higher concentration of NaOH therefore the yield, water content, ash content and gel strength would be higher.

scholarly journals PEMANFAATAN LIMBAH CANGKANG BIJI KARET DENGAN ADITIF TEMPURUNG KELAPA SEBAGAI BAHAN BAKAR ALTERNATIF MELALUI TEKNOLOGI PEMBRIKETAN

JTAM ROTARY ◽  
2019 ◽  
Vol 1 (1) ◽  
pp. 39
Author(s):  
Randi Nasarudin ◽  
Abdul Ghofur
Keyword(s):  
Alternative Energy ◽  
Alternative Fuels ◽  
Calorific Value ◽  
Matter Content ◽  
Ash Content ◽  
Fuel Oil ◽  
Raw Material ◽  
Coconut Shell ◽  
Additional Material

The development of alternative energy sources that can replace fuel oil is very important to utilize natural resources optimally and environmentally. The shell produced from rubber plants is the main ingredient in this study, while the coconut shell is an additional material used to increase the calorific value of alternative fuels which is often referred to as Briquette. The purpose of this study is to determine the effect of variations in raw material composition and variations in pressure on the quality of rubber shells and coconut shell waste briquettes according to SNI standards. The raw material for rubber shell and coconut shell is processed into charcoal using carbonization method with a variation of a mixture of 85%: 15%, 90%: 10% and 95%: 5% with 5% adhesive. Then mix the printed material with a pressure of 300 kg/cm2 and 100kg/cm2. The quality parameters of briquettes are based on SNI 01-6235-2000 standards with moisture content, ash content, volatille matter content, and lacquer value. The results of the study showed that the sample b1 with 85% injection: 15% print pressure 300kg/cm2. The briquette with the sample code b1 has a water content value of 5,10432%, ash content of 14,8604%, volatile matter content of 12,8002%, carbon value of 66,8225% and heating value of 6576.592501 cal/gr. But overall the briquettes have not met the standards of SNI 01-6235-2000 concerning the quality of wood charcoal briquettes. Because the ash content of the briquette exceeds the maximum limit that has been determined, namely a maximum of 8%.  Keywords: Alternative Energy, Rubber Seed Shell, Coconut Shell, Pressure

scholarly journals Quality of gelatin from tilapia (Oreochromis niloticus) by-products and its effects as edible coating on fish sausage during chilled storage

2021 ◽  
Vol 919 (1) ◽  
pp. 012034
Author(s):  
R Rofikoh ◽  
Y S Darmanto ◽  
A S Fahmi
Keyword(s):  
Acetic Acid ◽  
Oreochromis Niloticus ◽  
Gel Strength ◽  
Edible Coating ◽  
Raw Material ◽  
Edible Coatings ◽  
Fish Gelatin ◽  
Chilled Storage ◽  
By Products

Abstract Gelatin is a hydrolysed collagen that can be used as raw material for edible coatings to protect perishable foods such as fish sausage. This study aims to examine the quality of gelatin from tilapia by products (skin, scale, bone) and determine the best source of fish gelatin as edible coating on quality of tilapia sausage during chilled storage. The process of made skin gelatin was demineralized with acetic acid while scale and bone were demineralized by hydrochloric acid. Gelatin was examined for yield, gel strength, and viscosity. After edible coatings were applied to the sausages by dipping method, the sausages were stored in the refrigerator at ±5°C for 21 days. Quality deterioration of sausages during storage were measured by sensory value, moisture content, TPC, gel strength and color. The results showed that the highest gelatin yield was obtained from tilapia scales, which was 6.87% while the yield of skin and bone were 4.33% and 1.47% respectively. The best material for edible coating was bone gelatin with gel strength and viscosity which were 325 bloom and 7.10 cP respectively. The application of sausage, where the appearance and texture of sensory value were still acceptable until 21st days of storage. Sausages with edible coating from tilapia bone also showed the highest gel strength about 2514,99-3716,05 g.cm.

scholarly journals Karakteristik Briket Biomassa dari Variasi Bahan Baku dan Persentase Perekat yang Berbeda

2021 ◽  
Vol 9 (2) ◽  
pp. 202
Author(s):  
Agnesia Arista Wijaya AK ◽  
Ni Luh Yulianti ◽  
Ida Bagus Putu Gunadnya
Keyword(s):  
Moisture Content ◽  
Combustion Rate ◽  
Rice Husk ◽  
Block Design ◽  
Ash Content ◽  
Volatile Substance ◽  
Raw Material ◽  
Significant Treatment ◽  
Multiple Test

ABSTRAK Penelitian ini bertujuan untuk menganalisa karakteristik  dan pengaruh jenis bahan baku dan persentase perekat yang berbeda terhadap mutu briket biomassa yang dihasilkan dan menentukan perlakuan manakah yang memberikan hasil terbaik terhadap karakteristik briket yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) Faktorial  dengan menggunakan 2 faktor dan 3 kali ulangan. Faktor pertama (A) adalah jenis bahan baku yang terdiri dari 3 taraf yaitu bambu tabah  ( A1), sekam padi (A2) dan campuran bambu tabah dan sekam padi (A3). Faktor kedua (B)  adalah persentase  perekat yang terdiri dari 3 taraf yatu  konsentrasi 10%, ( B1) 15% (B2) dan  20%(B3) . Parameter penelitian yang diamati adalah kadar air, kadar abu, kadar zat menguap dan laju pembakaran. Seluruh perlakuan diulang sebanyak 3 kali ulangan sehingga didapatkan 27 unit percobaan. Data yang diperoleh dianalisis dengan sidik ragam dan apabila terdapat pengaruh perlakuan yang signifikan, maka dilanjutkan dengan uji Duncan Multiple Test (DMRT). Berdasarakan hasil penelitian diketahui bahwa, interaksi  perlakuan memberikan pengaruh yang signifikan terhadap parameter kadar air, kadar abu, kadar zat menguap dan laju pembakaran. Selanjutnya  Kadar air yang didapat berkisar antar  2,30% bb - 4,78%,bb  kadar abu 5,88% - 34,85%, kadar zat menguap 31,30% - 51,59% dan laju pembakaran 73,20 gr/menit – 106,00 gr/menit. Kualitas briket yang paling baik  diperoleh pada perlakuan A2B3 (sekam 80 gram perekat 20 gram) dimana kadar air yang dihasilkan sebesar 2,30%bb, kadar abu 32,29%, kadar zat menguap 32,01% dan laju pembakarannya selama 92,60 gr/menit. ABSTRACT This study aims to analyze the characteristics and effects of different types of raw materials and adhesive percentages on the quality of the briquettes of the biomass produced and to determine which treatment gives the best results for the characteristics of the resulting briquettes. This study used a factorial randomized block design (RBD) using 2 factors and 3 replications. The first factor (A) is the type of raw material which consists of 3 levels, namely tabah bamboo (A1), rice husk (A2) and a mixture of tabah bamboo and rice husk (A3). The second factor (B) is the adhesive percentage consisting of 3 levels, namely 10% concentration, (B1) 15% (B2) and 20% (B3). The research parameters observed were moisture content, ash content, volatile substance content and combustion rate. All treatments were repeated 3 times in order to obtain 27 experimental units. The data obtained were analyzed using variance and if there was a significant treatment effect, it was followed by the Duncan Multiple Test (DMRT). Based on the results of the study, it is known that the treatment interaction has a significant effect on the parameters of moisture content, ash content, volatile substance content and combustion rate, then the moisture content obtained ranges from 2.30% bb - 4.78%, bb ash content 5, 88% - 34.85%, the volatile substance content was 31.30% - 51.59% and the combustion rate was 73.20 grams/minutes - 106.00 grams/minutes. The best quality of briquettes was obtained in A2B3 treatment (80 grams of rice husk 20 grams of adhesive) where the water content produced was 2.30%, the ash content was 32.29%, the vaporizing substance content was 32.01% and the burning rate was 92.60 grams. /minute.

scholarly journals Development of Edible Coating from Gelatin Bone Toman Fish (Channa micropeltes) in Frozen Shrimp

2019 ◽  
Vol 2 (1) ◽  
pp. 19
Author(s):  
Evi Fitriyani ◽  
Nani Nuraenah ◽  
Leni Lasmi ◽  
Andri Nofreena
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Fish Bone ◽  
Ash Content ◽  
Edible Coating ◽  
Cooking Loss ◽  
Low Temperature Storage ◽  
Physical And Chemical Quality ◽  
Frozen Shrimp

<em>This study aims to see the storage time of frozen shrimp by using an edible coating of toman fishbone gelatin (Channa micropeltes) as a water binder that can reduce the deterioration of the quality of frozen shrimp during storage. The method used in this research is the experimental method. This research was carried out in three stages, namely: (1) making gelatin of toman fish bone and edible coating solvent (2) Characteristics of physical properties of toman fishbone gelatin (moisture content, ash content, organoleptic, amendment, water absorption); (3) Application of edible coating made from gelatin on frozen shrimp during low-temperature storage, (4) testing the quality of frozen shrimp with organoleptic parameters, WHC, cooking loss, and yield. The results of the study showed that the quality of the physical and chemical quality of the gelatin from toman fish bone was moisture content about 3.5%, about 3.5% ash content, the water of absorption about 0.00099 g/ml, and yield about 9.45%. Organoleptic results showed that gelatin powder from toman fishbone still met SNI 06-3735-1999 standards that the color of the gelatin produced was colorless to yellowish and the aroma did not smell or taste. The edible coating of frozen shrimp application with gelatin treatment resulted in decreased water content, WHC, cooking loss and organoleptic value from storage day 0 to day 30, whereas frozen shrimp with gelatin treatment resulted in water content, WHC, decreased cooking lost and organoleptic increases from storage day 0 until day 30. The best treatment results in the treatment of G2 (2% gelatin) gave a value of water content of about 33.71-82.99%, the value of WHC about 11.65-82.34%, the value of cooking losses about 2.67-6.14% and the organoleptic value is about 7.0.</em>

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