scholarly journals Characterization and functional properties of gelatin from goat bone through alcalase and neutrase enzymatic extraction

2021 ◽  
pp. 2397-2409
Author(s):  
Dellen Naomi Matulessy ◽  
Yuny Erwanto ◽  
Nurliyani Nurliyani ◽  
Edi Suryanto ◽  
Mohammad Zainal Abidin ◽  
...  
Keyword(s):  
Protein Content ◽  
Functional Properties ◽  
Foam Stability ◽  
Descriptive Analysis ◽  
Fat Content ◽  
Gel Strength ◽  
Enzyme Treatment ◽  
Enzymatic Extraction ◽  
Randomized Design

Background and Aim: Gelatin is a dissolved protein that results from partial extraction of collagen, commonly from pig and bovine skin. There was no study on gelatin production from Kacang goat bones through enzymatic extraction. This study aimed to evaluate the chemical, physical, and functional properties of gelatin from bones of Kacang goat using alcalase and neutrase enzymes. Materials and Methods: Male Kacang goat bones aged 6-12 months and two commercial enzymes (alcalase and neutrase) were used for this study. Descriptive analysis and completely randomized design (one-way analysis of variance) were used to analyze the chemical, physical, and functional properties of gelatin. Kacang goat bone was extracted with four concentrations of alcalase and neutrase enzymes, namely, 0 U/g (AG-0 and NG-0), 0.02 U/g (AG-1 and NG-1), 0.04 U/g (AG-2 and NG-2), and 0.06 U/g (AG-3 and NG-3) with five replications. Results: The highest yield of gelatin extraction with alcalase obtained on AG-3 was 9.78%, and that with neutrase on NG-3 was 6.35%. The moisture content of alcalase gelatin was 9.39-9.94%, and that of neutrase gelatin was 9.15-9.24%. The ash and fat content of gelatin with alcalase was lower than that without enzyme treatment with higher protein content. The lowest fat content was noted in AG-1 (0.50%), with protein that was not different for all enzyme concentrations (69.65-70.21%). Gelatin with neutrase had lower ash content than that without neutrase (1.61-1.90%), with the highest protein content in NG-3 (70.89%). The pH of gelatin with alcalase and neutrase was 6.19-6.92 lower than that without enzymes. Melting points, gel strength, and water holding capacity (WHC) of gelatin with the highest alcalase levels on AG-1 and AG-2 ranged from 28.33 to 28.47°C, 67.41 to 68.14 g bloom, and 324.00 to 334.67%, respectively, with viscosity that did not differ, while the highest foam expansion (FE) and foam stability (FS) were noted in AG-1, which were 71.67% and 52.67%, respectively. The highest oil holding capacity (OHC) was found in AG-2 (283%). FS and OHC of gelatins with the highest neutrase levels in NG-2 were 30.00% and 265.33%, respectively, while gel strength, viscosity, FE, and WHC of gelatins with the highest neutrase levels did not differ with those without enzymes at all enzyme concentrations. B chain was degraded in all gelatins, and high-intensity a-chains in gelatin with alcalase and peptide fraction were formed in gelatin with neutrase. Extraction with enzymes showed loss of the triple helix as demonstrated by Fourier transform infrared spectroscopy. Conclusion: Based on the obtained results, the Kacang goat bone was the potential raw source for gelatin production. Enzymatic extraction can increase the quality of gelatin, especially the alcalase (0.02-0.04 U/g bone) method. This can be used to achieve the preferable quality of gelatin with a higher yield.

scholarly journals Pengaruh kombinasi ekstrak buah nanas dan pepaya pada konsentrasi yang berbeda terhadap kadar protein dan lemak daging itik petelur afkir

2018 ◽  
Vol 6 (01) ◽  
pp. 25-32
Author(s):  
Aju Tjatur Nugroho Krisnaningsih ◽  
Dyah Lestari Yulianti
Keyword(s):  
Protein Content ◽  
Fat Content ◽  
Fruit Extracts ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Post Production

Abstrak  Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi ekstrak buah nanas dan pepaya pada konsentrasi yang berbeda terhadap kualitas daging itik petelur afkir. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan konsentrasi kombinasi ekstrak nanas (N) dan papaya (P) sebagai perlakuan. Adapun perlakuan penelitiannya yaitu P0 (0%N, 0%P); (P1 25%N, 75%P); P2 (50%N, 50%P), and P3 (75%N, 25%P). Setiap perlakuan diulang 3 kali. Variabel dalam penelitian adalah kadar protein dan kadar lemak daging itik pedaging. Hasil penelitian menunjukkan perbedaan yang signifikan untuk konsentrasi kombinasi ekstrak buah nanas dan Abstract The purpose of this study was to determine the effect of a combination of pineapple and papaya fruit extracts at different concentrations on the quality of the meat of post-production laying ducks. The method used was a Completely Randomized Design (CRD) with a combination of pineapple extract (N) and papaya (P) as a treatment. The research treatment is P0 (0% N, 0% P); (P1 25% N, 75% P); P2 (50% N, 50% P), and P3 (75% N, 25% P). Each treatment was repeated 3 times. The variables in the study were protein content and fat content of broiler duck meat. The results showed a significant difference for the concentration of the combination of pineapple and papaya fruit extracts on protein content (P <0.01) with an average P0 (21.98%), P1 (17.40%), P2 (17.37%), P3 ( 17.62%) and fat content (P <0.01) with an average P0 (2.15%), P1 (3.75%), P2 (3.41%), P3 (3.54%). Based on the results it can be concluded that the best experiment is at 75% N 25% P.  

scholarly journals ANALISIS MUTU IKAN PATIN (Pangasius sp.) SALAI DENGAN PEMBERIAN KITOSAN DAN LAMA PENGASAPAN SEBAGAI RANCANGAN LKPD BIOLOGI SMA

Biogenesis ◽  
2021 ◽  
Vol 17 (2) ◽  
pp. 61
Author(s):  
Sri Wulandari ◽  
Elya Febrita ◽  
Anugrah Tifanny
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Food Additives ◽  
Fat Content ◽  
Total Protein Content ◽  
Chitosan Concentration ◽  
Randomized Design ◽  
Factor Ii ◽  
Experimental Step

The aims to determine the effect of chitosan concentration and smoking time on the quality of smoked catfish (Pangasius sp.) and produce Student Worksheet design. This research was divided into two step, there is experimental step and the Student Worksheet design. At the experimental step, used a factorial Completely Randomized Design (CRD). Factor I is the concentration of chitosan, and factor II is duration of smoking time. This study consisted of 12 treatments with 3 replications so that there were 36 experimental units. Parameters observed were protein content, fat content, water content and organoleptic on appearance, scent, taste and texture. The results showed that the effect of chitosan concentration and smoking time had an effect on treated with 3% chitosan and 3 days of smoking showed the best results, with the total protein content was 35.89%, fat content was 29.72% and water content was 15.27%. Meanwhile, the organoleptic test results of smoked catfish on the aspects of appearance, scent, taste and texture, the best treatment was also found in smoked catfish with 3% chitosan treatment and 3 days of smoking time. The results can be used as a student worksheet design on Food Additives material for class XI high school.

scholarly journals Quality of Local Rams Meat Given Fermented Cassava Peel-Based Feed Using Local Microorganisms

2020 ◽  
Vol 8 (1) ◽  
pp. 26-32
Author(s):  
Dirja
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Lamb Meat ◽  
Randomized Design ◽  
Significant Difference ◽  
North Sumatra ◽  
Cassava Peel ◽  
Male Sheep

This research aims to examine the provision of fermented cassava peel using local microorganisms on the quality of local male lamb meat. This research was conducted at Mr. Praditya Rahardja farm, Jalan Bunga Rinte, Kecamatan Medan Tuntungan, Kota Medan, the Food Technology Laboratory of the Faculty of Agriculture and the Laboratory of Biochemistry/Chemistry Faculty of Mathematics and Natural Sciences, University of North Sumatra, using 12 local male sheep from December 2019 to march 2020. This research designed using a completely randomized design (CRD) with 4 treatments and 5 replications. The treatment is various levels of fermented cassava peel using local microorganisms consisted of P0: ration without the addition of fermented cassava peel using local microorganisms; P1: ration with the addition of 25% fermented cassava peel using local microorganisms; P2: ration with the addition of 50% fermented cassava peel using local microorganisms and P3: ration with the addition of 75% fermented cassava peel using local microorganism. This research parameters are meat water content, meat protein content, meat fat content and meat shrinkage.The results showed that the level of concentrate gave a very significant difference (P <0,01) of protein content and meat fat content, but did not provide a significant difference (P> 0,05) of water content and cooking meat shrinkage. The conclusion of this research is the provision of fermented cassava peel using local microorganisms has a very significant influence on the lamb meat quality of male local sheep

scholarly journals Pengaruh Konsentrasi Natrium Metabisulfit Dan Lama Perendaman Terhadap Mutu Keripik Kentang

2020 ◽  
pp. 1-7
Author(s):  
Sanggam Dera Rosa Tampubolon
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Immersion Time ◽  
Fat Content ◽  
Ash Content ◽  
Sodium Metabisulfite ◽  
Content Increase ◽  
Soaking Time ◽  
Randomized Design

This study aims to determine the effect of the concentration and duration of soaking of Sodium Metabisulfite on the quality of potato chips. The study was conducted with a factorial Complete Randomized Design (CRD), which consisted of two treatment factors. The first factor concentration of Sodium Metabisulfite with the code N, consists of 4 levels, namely: N0 = 0% (control), N1 = 1%, N2 = 2% and N3 = 3%. The second factor of the immersion time with the code L, consists of 4 levels, namely: L0 = 0 minutes (control), L1 = 30 minutes, L2 = 60 minutes and L3 = 90 minutes. Data analysis was performed with LSR (Least Significant Ranges) test.The results showed that the concentration of Sodium Metabisulfite had a significantly different effect (P <0.01) on water content, ash content, protein content, and fat content. The higher the concentration of Sodium Metabisulfite, the fat content decreases, while the water content, ash content, and protein content increase. Soaking time gave a very significant effect (P <0.01) on the water content, ash content, protein content, and fat content. The longer the immersion time, the higher water content, and fat content while protein content, fat content content decrease. The interaction between Sodium Metabisulfite Concentration and soaking time had a very significant effect (P <0.01) on ash content.

scholarly journals KARAKTERISTIK PASTA BAWANG MERAH (Allium ascalonicum L.) BERDASARKAN PERBEDAAN SISTEM EMULSI

2021 ◽  
Vol 5 (1) ◽  
pp. 40-45
Author(s):  
Anni Nuraisyah ◽  
Wawat Rodiahwati ◽  
Rhestu Isworo Isworo ◽  
Mikhratunnisa
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Oil Palm ◽  
Fat Content ◽  
Test Results ◽  
Randomized Design ◽  
Stirring Time ◽  
Completely Randomized Design

Bima Regency has great potential in producing shallots (Alliumascalonicum L.) because it can be planted throughout the year so that the production is abundantRed onion. Onion processing aims to maintain agesave and the quality of the onion. This study compared the characteristics of the pastashallots with two different emulsifying systems. Use of an emulsion systemthe right one affects the quality of the shallot paste. The research was conducted in a scalelaboratory using a completely randomized design (CRD) with two treatments andthree replications, the first treatment was addition of shortening with lecithin, andthe second treatment adding starch with oil palm. Characteristics of onion pastered that want to be investigated are water content (AOAC 2005), protein content (AOAC, 2005) andfat content (AOAC, 2005). The test results of shallot paste show thatThe addition of CMC 0.3% for 7 minutes had the lowest water content (44.11%).While the addition of 6% lecithin 4 minutes has a higher water contentcompared to other treatments (51.27%). The highest protein content is found intreatment with the addition of CMC 0.3% 7 minutes is 3.05%. while lowest onlecithin addition treatment 6% 4 minutes is 2.63%. Fat content of shallot pasteThe highest was the treatment with the addition of CMC by 0.3% with timestirring 7 minutes (0.89%), while the lowest was found in treatment withaddition of 6% lecithin with a stirring time of 4 minutes (0.82%).

scholarly journals PENGARUH PERBANDINGAN IKAN KEMBUNG (Rastrelliger kanagurta) DENGAN SAYUR GONDA (Sphenoclea zeylanica Gaertner) TERHADAP KARAKTERISTIK BAKSO

2020 ◽  
Vol 9 (4) ◽  
pp. 426
Author(s):  
Brogina Mayank Dini ◽  
Luh Putu Trisna Darmayanti ◽  
I Ketut Suter
Keyword(s):  
Antioxidant Capacity ◽  
Protein Content ◽  
Water Content ◽  
Chlorophyll Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Total Chlorophyll ◽  
Total Chlorophyll Content ◽  
Randomized Design

This research was conducted with the aim to determine the effect of comparison of mackerel with gonda vegetable on meatballs characteristics and get a comparison of mackerel with specific gonda vegetable that can produce meatballs with the best characteristics. This study uses a Completely Randomized Design (CRD) with treatment that is the comparison of mackerel with gonda vegetable consisting of 6 levels: 100%: 0%; 95%: 5%; 90%: 10%; 85%: 15%; 80%: 20%; 75%: 25%. Each treatment was repeated 3 times so that obtained 18 units. The data is then analyzed by analysis of variance and if the treatment influences the proposed variable then it is continued by Duncan. The results showed that the comparison of mackerel and gonda vegetable had a very significant effect on water content, ash content, fat content, protein content, carbohydrate content, total chlorophyll content, antioxidant capacity, color (scoring), texture, aroma, overall acceptance and no significant effect for texture, aroma and taste. Comparison of 80% mackerel and 20% gonda vegetables had the best characteristics, with 62.99% water content, 1.56% ash content, 1.28% fat content, 8.75% protein content, 25.43% carbohydrate content, 18.39% total chlorophyll content, antioxidant capacity 25.63%. Sensory properties obtained are color (rather green, rather like), texture (rather like), flavor (liked) and overall acceptance (like).

scholarly journals KUALITAS MINUMAN SARI BIJI NANGKA (Artocarpus heterophyllus)DENGAN PENAMBAHAN JAHE MERAH(Zingiber officinale varrubrum rhizoma)

2019 ◽  
Vol 5 ◽  
pp. 115
Author(s):  
Syahri Fadhila Al-Farid ◽  
Jamaluddin Jamaluddin ◽  
Andi Sukainah
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Zingiber Officinale ◽  
Carbohydrate Content ◽  
Test Results ◽  
Artocarpus Heterophyllus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Red Ginger

This study aims to determine the quality of jackfruit seed juice drinks with the addition of red ginger and to determine the level of acceptance of panelists on jackfruit seed juice drinks. Parameters observed included water content, protein content, carbohydrate content and organoleptic including color, taste, aroma and texture. This study used a Completely Randomized Design (CRD) consisting of one factor, namely the concentration of red ginger juice with four treatments, namely: 0%, 6%, 12%, 18%, each repeated three times. The results showed that jackfruit seed juice drink with the addition of 18% red ginger was the best treatment from the results of organoleptic tests. The proximate test results showed that the best treatment was 3.13% water content in 12% ginger treatment, 2.17% protein in 18% red ginger treatment and 95.61 carbohydrate in 18% red ginger treatment.

scholarly journals EKSTRAK KARAGINAN RUMPUT LAUT (Eucheuma cottonii) YANG DIPEROLEH DARI PANTAI TABLOLONG

2021 ◽  
Vol 3 (3) ◽  
pp. 119-127
Author(s):  
Runa Matias Ruku ◽  
Alfred G.O Kase ◽  
Hartini R.L Solle
Keyword(s):  
Fat Content ◽  
Ash Content ◽  
Test Results ◽  
A Value ◽  
Randomized Design ◽  
Yield Test ◽  
Completely Randomized Design ◽  
Quantitative Descriptive ◽  
Treatment Concentration

ABSTRACTEucheuma cottonii (E. cottonii) seaweed is a low level plant that has a high nutritional value. One of the ingredients that play a role in the formation of texture is carrageenan.Carrageenan is a type of hydrocolloid extracted from the seaweed of the red algae group (Rhodophyceae). The purpose of this study was to determine the quality of yields of Seaweed Carrageenan Extract (E. cottonii) obtained from Tablolong beach in the form of yield, ash content and fat content. The method used in this study is an experimental method with a completely randomized design (CRD) and for fat testing using quantitative descriptive methods. This study uses various concentrations of 0.1 N KOH, 0.2 N KOH, 0.3 N KOH and 0.4 N KOH. The results of the carrageenan yield test show that the addition of 0.1 N KOH concentration has a value of 56.10, KOH 0 , 2 N 62.16, KOH 0.3 N 72.73 and the best treatment was at P4 KOH 0.4 N 80.90. Carrageenan ash content test results showed that the addition of KOH concentration value obtained P1 KOH 0.1 N was 60.50, P2 KOH 0.2 N was 70.70, P3 KOH 0.3 N was 80.50, and P4 KOH 0.4 with a value of 90.50. The results of the carrageenan fat content of 0.1 KOH treatment has a fat content of 0, 2 while the treatment of KOH 0,2, KOH 0,3, KOH 0,4 have no fat content by showing the value (0). The results showed that the highest yield in the treatment of KOH concentration of 0.4 N with a value 80.95% and carrageenan ash content has the highest value in the treatment concentration of 0.4 N with a value of 90.50% while the fat content has a value of 0.2 in the treatment of KOH concentration of 0.1 N Keywords: Carrageenan, extract of E. cottonii seaweed.

scholarly journals A STUDY ON THE QUALITY OF VARIOUS TYPES OF CHEESE PRODUCED AND CONSUMED IN GREECE

1974 ◽  
Vol 25 (1) ◽  
pp. 25
Author(s):  
Κ. ΣΚΟΥΝΤΖΟΣ ◽  
Ι. ΑΣΙΚΗΣ
Keyword(s):  
Sodium Chloride ◽  
Protein Content ◽  
Fat Content ◽  
Market Area ◽  
Laboratory Examination ◽  
Quantitative Classification ◽  
Quantitative Characteristics

Laboratory examination of 828 samples of four typss of Greek cheese («telemes» : 415, «kasseri» : 164, «kefalotyrion» : 170, «gruyère» : 79) obtained from the Attikan market area, revealed, that : a. There is great variation relative to the water as well as the fat contents of the various types of cheese, resulting in the lack of standardized organoleptic and quantitative characteristics in the types of cheeses sold. b. The «kefalotyrion» cheese in particular contains significantly high quantities of sodium chloride. The authors suggest that ins criterion of fat content established so far for the quantitative classification of Greek cheese types be replaced by the criterion of protein content.

Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

2021 ◽  
Vol 2 (2) ◽  
pp. 1-6
Author(s):  
Ardiyan Dwi Masahid ◽  
Maria Belgis ◽  
Helyas Vintan Agesti
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Functional Properties ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Water Holding Capacity ◽  
Rhizopus Oligosporus ◽  
Swelling Power ◽  
Water Holding

Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).

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