Kitin merupakan biopolimer yang tersusun atas unit N-asetil-D-Glukosamin. Struktur kitin sangat mirip dengan selulosa yang membedakan pada gugus asetaminda diganti oleh gugus hidroksil pada atom karbonnya. Kitosan sebagai polimer yang tersusun dari 2-amino-2-deoksi-β-D-glukosa dapat diperoleh dengan cara ekstraksi kitin. Pengubahan molekul kitin menjadi kitosan diperoleh dengan cara mengubah gugus asetamida (–NHCOCH) pada kitin menjadi gugus amina (–NH3) pada kitosan. Tujuan penelitian ini adalah mengkarakterisasi kitosan limbah kulit udang meliputi perhitungan rendemen, analisis proksimat dan logam berat. Tahap penelitian terdiri atas proses deproteinasi, demineralisasi, dan deasetilasi. Kitosan yang dihasilkan selanjutnya dianalisis proksimat, kadar logam berat, dan derajat deasetilasi. Hasil analisis karakteristik kitosan menunjukkan rendemen 14%. Nilai kadar air 12,29%; kadar abu 0,99%; total nitrogen 2,20%; kadar lemak 3,13%; dan karbohidrat 81,39%. Viskositas 1713,04 cps; derajat deasetilasi 98,65%. Kandungan logam berat merkuri 0,00001±2,7735 ppm, kadmium 0,00079±3,4641 ppm, tembaga 0,01105±1,7320 ppm, timbal 0,00316±2,3094 dan arsen 0.00098±1,7320.
Fish balls is a food product that popular and favored by children or adult. Fish balls usually produced as a home industry or commercial product. The aims of this research are to figure out the quality of the home industry or commercial fish ball at Babakan Raya Bogor. This research using a descriptive method. The best score for home industry category, water content analysis for sample A (51.20%), ash analysis for sample A (2.13%), for commercial category, the best fat content is for sample A (0.27%), protein content is for sample A (12.52%) and for carbohydrate by difference is for sample A (18.62%).
Sea urchin is an aquatic animal that contains calcium carbonate. Calcium carbonate usually extracted from solid limestone suspension but in this case, calcium carbonate is extracted from sea urchin exoskeleton. The aim of this research is to characterize the calcium carbonate preparation from sea urchin exoskeleton. All steps in this research included destruction, extraction, and precipitation. All characteristic of calcium carbonate preparation from sea urchin exoskeleton is water content 12.83±1.33%, ash 37.10±1.02%, fat content 0.93±0.06%, protein content 2.01±0,67% and carbohydrate by-Difference 47.12±4.12. For characterization of calcium carbonate are rendement 64.29±0.60%, water content 0.69±0.30%, ash 57.23±0.25%, calcium content 25.53±2.50%, and FTIR spectroscopic identified OH¯ dan CO3. Absorbent bend of OH group appears in 3420.57 cm-1 and CO3 group in872.89 – 1416.66 cm-1.
Gelatin adalah sejenis protein yang dapat diekstraksi dari tulang dan kulit ikan maupun hewan lainnya. Gelatin bersifat mudah larut dalam air, pada suhu ±71 ºC gelatin akan tercampur secara homogen. Penelitian bertujuan untuk mengetahui pengaruh berbagai konsentrasi enzim papain dalam perendaman tulang ikan tuna. Analisis data dilakukan menggunakan analisis ragam (Anova) dengan uji-F. Hasil analisis menunjukkan rendemen gelatin tertinggi 1.50% pada konsentrasi enzim papain 16% dan rendemen gelatin teredah sebesar 1.39% pada konsentrasi enzim papain 24%. Berdasarkan hal ini dapat dikatakan bahwa konsentrasi enzim papain sebesar 16% v/w dapat meningkatkan rendemen gelatin yang dihasilkan.
The development of science and technology has resulted in many mononatrium glutamate (MSG) flavorings which can have side effects for human health. The development of natural flavors needs to be done to reduce side effects for human health. Betell plant sap can be used as a source of protease enzymes that have the potential as active agents in flavor production. Flavors can be obtained from animal protein such as flying fish. The purpose of this study was to determine the best treatment of the enzyme biduri in producing flavored flying fish. This study uses a factorial completely randomized design (RALF) method with concentrations of 1.5%, 2.0%, and 2.5% slurry proteases with a hydrolysis duration of 30, 60, and 90 minutes. The results obtained indicate that the best water content at a concentration of 1.5% hydrolysis time is 90 minutes (47,84%), dissolved protein in concentration 2.5% hydrolysis time 60 minutes (86,83%), total amino acids in concentration 1.5% hydrolysis time 90 minutes (3,11%), and organoleptic value in concentration 1.5%.
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