The high content of albumin in snakehead fish and proof of efficacy in clinical trials against several diseases, as well as the expensive commercial albumin preparations, making a snakehead fish alternative as a cheap source of albumin. The purpose of this study was to optimize the extraction, purification of albumin from snakehead fish to obtain higher levels of albumin. For that need to be investigated to obtain the isoelectric point of albumin extract with the greatest yield. Treatment research is the use of solvents is 0.9% NaCL and dilute HCL and extraction is by heating and without heating. The parameters tested were the determination of the isoelectric point, moisture content, albumin, and yield. The results obtained showed that the isoelectric point of albumin is at pH 4.6 with 62.9% albumin, 7.8% moisture content and yield of 11.6%.
Indonesian traditional drink such as Sarabba is generally consumed for its taste. However, this drink has certain functional properties which originated from its basic ingredients. To enhance its functional properties, other natural ingredients such as black rice extract can be added to the basic ingredients. Therefore, the objectives of these study were to find out the best treatment for the use of black rice extract in producing of Sarabba and the effect of drying time on proximate value, anthocyanin, and thiamine contents; and solubility level of the product. Black rice is one type of local varieties that contains anthocyanins, a group of flavonoids, which is beneficial to health. This research used black rice as basic ingredient in making instant “Sarabba”. Sarabbais one traditional drink from South Sulawesi which is made from brown sugar, ginger and coconut milk. The aim of this research was to determine the best treatment of the utilization of black rice extract in making “sarraba” instant. Sarabbawas prepared with ratio of black rice and water, 50%: 50%; 30%: 70%; 70%: 30 %. The best treatment was then subjected to drying process at different times, 1 hour, 1.5 hours, 2 hours to determine the effect of drying time on proximate, anthocyanin, thiamine and solubility content. The sensory value and solubility results obtained were treated with quantitative descriptive with three replications. The best result of sensory evaluation based on color, taste, odor and texture was found in treatment 70% rice:30% water. The result showed that best content of water, carbohydrate and solubility level were obtained at two hours drying which were 1.67%, 0.11% and 20 seconds, respectively. The best content of ash, anthocyanin, thiamin and fat content were obtained during one hour drying which were 2.3%, 11.83%, 0.056% and 0.03, respectively. The highest protein content was obtained from of 1.5 hours drying treatment (4.78%). Recommended Sarabbainstant processing was ratio of black rice 70% : water 30% and one hour drying.
Introduction: Milkfish is a potential source of animal nutrition, especially for supplying human protein needs. In the present paper, we provide complete data on nutrient content of milkfish that can be used as a reference for diet formulation and for the further processing of milkfish. Methods: Proximate analysis, amino acid and fatty acid composition, and vitamin and mineral content of milkfish were determined. Results: The results showed that milkfish contained high concentration of protein (24.18%) and high proportion of monounsaturated fatty acids as oleic acid (32.11%). The amino acid found in the highest concentration was glutamic acid (1.28%). The macro-minerals in the milkfish were calcium (Ca), magnesium (Mg), sodium (Na) and potassium (K). Among the micro-minerals present were iron (Fe), zinc (Zn), copper (Cu) and manganese (Mn), and the main vitamins present include A, B1 and B12. Conclusion: Based on their protein content, milkfish may be classified as a source of high protein. Glutamic acid which is the highest amino acid in milkfish as well as fatty acid content of oleic acid makes milkfish a healthful fish.
This study aimed to determine the physicochemical properties of the skin and bone of snakehead fish as a potential source of gelatin through extraction at different temperatures and times compared to commercial gelatin. Extraction of skin and bones of wild snakehead fish (Channa striata) at different temperatures (50, 60, 70 ºC) and time (12,18, 24 hours). The pre-treatment process used a 0.1 M Ca (OH) 2 (1:6 w/v) immersion solution for 1 h and continued with 0.05 M citric acid (1:6 b/v) for 5 h. Before pre-treatment, the minerals of bones were degreased with 3% HCL solution for 24 hours. The results of the analysis showed that the differences in raw materials, temperature, and extraction time had a significant effect (p <0.05), as well as interactions among treatments (p <0.05) on the yield and gel strength. The yield of skin and bone tended to increase with extending extraction temperature and time, while the highest gelatin strength was found at 60 °C for 12 hours on the skin and 24 hours for the bone. The best gelatin was accomplished based on the highest performance of gel strength on skin and bones and compared to bovine commercial gelatin. The amino acids of the three types of gelatin showed higher levels of glycine and proline than other types of amino acids. Based on the total residues of each amino acid, skin gelatin and bone gelatin showed more dominant hydrophobic properties than hydrophilic properties, in contrast to bovine commercial gelatin. The three types of gelatin showed diverse chemical compositions, emulsion activity index, emulsion stability, water resistance, and fat binding capacity, which was reflected to be closely related to the source of the raw material and its amino acid content. The FTIR results showed that the extracted snakehead fish skin and bones have the potentiality to be used as gelatin equivalent to a commercial one
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