Highlight Research Experimental use of pre-treated pangasius skin as collagen raw material using different acetic acid immersion time Effects of immersion time on the yield of collagen from pangasius skin Effects of immersion time on the proximate content of collagen from pangasius skin Presenting SDS-Page profile of collagen from pangasius skin Abstract Pangasius sp. production in Indonesia has reached 384,310 tons in 2019. One of the main waste in pangasius fillet industry is the skin, which reached to 6% of body mass. Fish skins are alternative for making collagen because it has no restrictions for certain religions and ethnicities. Collagen is a protein biomaterial which acts as the main component of connective tissue. Extracting collagen using organic acids such as acetic acid is the most common extraction method. Herein, we report the effects of different immersion time of acetic acid to collagen properties from pangasius skin. In this study, pangasius skin was treated using 10% alcohol with the ratio 1:10 (w/v) for defatting and 0.1M NaOH with the ratio 1:10 (w/v) for eliminating non-collagenous protein. The immersion of 0.5M acetic acid was carried out on pangasius skin with the ratio of 1:20 (w/v), for 24, 48, and 72h at temperature less than 15oC. The sample was salted-out for 24 hours with NaCl until the concentration reached 2.5M, then the sample was freeze-dried at -40oC. This study investigated that longer immersion time affected the properties of pangasius skin collagen. Different immersion time significantly affected the yield of collagen from pangasius skin (p<0.05). Pangasius skin has a potential to be used as collagen raw material, and 72h of immersion time (P3) is suggested to produce pangasius skin collagen with the highest yield and protein content (6.15 % and 9.26 %). Production of collagen from the fish skin will contribute to increase pangasius waste valorization in pharmaceutical industry.
Tanaman mangrove pedada (Sonneratia caseolaris) merupakan komoditas sektor perikanan dan kelautan yang dinilai kaya akan nilai pemanfaatan mulai dari bagian batang hingga buahnya. Adapun keunggulan dari buah ini dapat langsung dimakan serta memiliki berbagai kandungan gizi, vitamin, dan metabolit sekunder. Salah satu diversifikasi produk buah pedada yaitu sirup. Larutan sirup perlu penstabil guna bahan utama mampu terperangkap dalam struktur gel sehingga tidak terjadi endapan serta menghasilkan nilai kekentalan yang tepat. Penelitian ini diharapkan dapat menguji pengaruh karagenan terhadap karakteristik sirup serta nilai kesukaan terhadap kualitas sirup mangrove rosella yang dihasilkan. Sirup mangrove rosella dibuat dari buah mangrove jenis Sonneratia caseolaris dengan ditambah dengan pewarna alami dari kelopak bunga rosella. Metode penelitian yang digunakan yaitu eksperimental dengan Rancangan Acak Lengkap (RAL) dengan pengulangan sebanyak tiga kali pada lima perlakuan yang diterapkan. Perlakuan yang dilakukan yaitu penambahan konsentrasi karagenan diantaranya Kontrol (0%), P1 (0,50%), P2 (0,75%), P3 (1%), dan P4 (1,25%). Parameter utama dalam penelitian ini yaitu gula reduksi, total asam, viskositas dan aktivitas antioksidan sedangkan parameter pendukungnya yaitu uji hedonik. Analisis data menggunakan analisis varians (ANOVA) dengan uji lanjut Beda Nyata Terkecil (BNT) pada taraf tingkat kepercayaan 95%. Hasil sidik ragam menunjukkan penambahan karagenan dengan konsentrasi yang berbeda berpengaruh nyata terhadap gula reduksi, total asam, viskositas, aktivitas antioksidan dan kenampakan tetapi tidak berpengaruh nyata terhadap aroma dan rasa sirup mangrove rosella yang dihasilkan. Berdasarkan uji hedonik, sirup mangrove rosella terbaik pada penambahan karagenan 0,75% yang berpengaruh terhadap rata–rata skor 3,69 yang menunjukkan tingkat kesukaan.
The comparison of the concentration of Kappaphycus alvarezii seaweed is estimated to affect the total bacteria and yeast during the kombucha production process. The carbohydrate content in seaweed can be one of the factors for the formation of nata as a parameter for the success of making kombucha, as well as its effect on nutrition for bacterial and yeast growth. This study aims to determine the effect of comparing the concentration of seaweed on the total bacteria and yeast kombucha Kappaphycus alvarezii. The method used in this study is an experimental method with a completely randomized design (CRD) with six treatments and 4 replications. The results of this study indicate that the comparison of the concentration of Kappaphycus alvarezii seaweed affects the total bacteria and yeast during the kombucha making process. The total bacteria test showed that the total bacteria increased until the 3rd day and the highest total yield was found in the control treatment, which was 1,6x107 CFU/ml on the 3rd day. Then the total yeast also increased until the 3rd day and the highest yield was found in the control treatment of 2,3x107 CFU/ml.
Avicennia marina is a plant that is commonly found in coastal areas. Avicennia marina fruit is known to have high carbohydrate and crude fiber content so that it has great potential as an alternative food ingredient that is able to meet the nutritional needs of the body. The purpose of the study was to of Avicennia marina fruit flour on the quality of crackers and its effect on the crude fiber content of crackers and to determine the best formulation for substitution of Avicennia marina fruit flour on crackers. The research uses experimental method with 5 different substitution treatments (0, 25, 30, 35 and 40%). Parameters observed were water content, ash content, protein content, crude fiber, hardness, organoleptic and yield content. The results showed that the best treatment was found in the substitution treatment of 25% Avicennia marina fruit flour with a moisture content, ash, protein, crude fiber, hardness of texture and yield are 3.18%, 2.56%, 6.75%, 3.39%, 42.18 N and 67.62%, respectively. The organoleptic results of the best treatment showed that organoleptic values included texture, taste, flavor and color are accepted by the panelists.
The increasingly fierce competition in the sale of food products is currently encouraging people to improve the quality of sales service and food quality. The reality on the ground shows that some of the processing of food products does not use methods and methods that meet good hygiene and sanitation standards. As a result, processed food products will become unhealthy for human consumption. The Joint Business Group (KUB) of Shellfish Fishermen in Banjar Kemuning Village, Sedati District, Sidoarjo Regency seeks to improve the quality of food products from shellfish that will be sold to the community by implementing sanitation and hygiene standards in every process of processing food products from shellfish. Therefore, for the application of sanitation and hygiene standards in improving the quality of food products from shellfish in Banjar Kemuning Village, Sedati District, Sidoarjo Regency. The best approach to ensure the safety of food products from this shellfish, which is primarily in the process where the shellfish live and where the shellfish are obtained. For shellfish caught in the waters, proper handling processes related to sanitation and hygiene should be carried out, because shellfish caught in nature have a risk of bacterial contaminants and some heavy metals that are harmful to human health.
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