This research was aimed to study the influence of acetic acid concentration and extraction temperature on physical and chemical properties of pigskin gelatin. The experiment used Completely Randomized Design (CRD) with two factors and three replicates of treatment. The first factor was concentration of acetic acid solution consisted of 3 levels (2, 4 and 6 %). The second factor was extraction temperature consisted of 3 levels (50, 55 and 60 0 C). The result showed that interaction of acetic acid and extraction temperature had no significant effect (P>0.05) on the gel strength, viscocity, protein content and pH value of pigskin gelatin. Pigskin gelatin with acetic acid concentration 2, 4 and 6 % and extraction temperature up to 60 0 C had similar characteristics to the commercial gelatin. The optimum production was obtained from 4 % acetic acid and temperature 55 0 C such as gel strength 134.22 g/Bloom; viscocity.7.16 cP; protein content 88.56 % and pH value 5.21.
Snake head fish (gabs fish; (Chana striata) is rich in omega three fatty acids, therefore it is interested to study the potential for the production of omega three supplement. This study is focused on the extraction of oil in various parts of the snakehead fish body. Snakehead fish was purchased from the local fishermen in Lake Tornado, North Sulawesi. The fish was cut into three main parts including head, body and viscera. The fish parts were boiled with water to extract the oil and the fatty acid composition were determined by gas chromatographic method. The total oil content for whole fresh fish was 0,41 percent. The highest oil content was in the mussels of the head (63.8 %) followed by viscera (19.9 %) and abdomen (16.3 %). Palmitic and docosahexanoic acids are the main fatty acids in the fish oil. DHA and EPA as omega-three fatty acids were significantly present in this fish oil (14.99 and 8.65 %, respectively).
Telah dilakukan kajian aktivitas inhibitor α-glukosidase terhadap ekstrak kulit batang matoa (Pometia pinnata. Spp.). Secara umum penelitian ini dapat digambarkan sebagai suatu sistem reaksi enzim-subsrat dan enzim-inhibitor-substrat. Enzim dalam reaksi ini adalah isolat kasar α-glukosidase yang diisolasi dari usus halus tikus wistar (Rattus novergicus L.), substrat adalah sukrosa, sedangkan sumber inhibitor adalah ekstrak kulit batang matoa yang diekstraksi dengan pelarut etanol. Parameter penghambatan enzim adalah perbandingan konsentrasi gula pereduksi pada perlakuan tanpa ekstrak dan perlakuan dengan ekstrak. Kadar gula pereduksi ditentukan dengan metode penentuan gula pereduksi Lane-Eynon. Hasil analisis memberikan persentase inhibisi ekstrak pada konsentrasi 5; 12,5; 25 dan 50 ppm berturut-turut adalah 19,56; 24,79; dan 100 %. Analisis fitokimia dilakukan untuk mengetahui kandungan senyawa metabolit sekunder yang diduga berperan sebagai inhibitor α-glukosidase. Hasil analisis fitokimia menunjukan bahwa ekstrak etanol kulit batang matoa mengandung senyawa flavonoid, tanin, triterpena dan saponin.A studies has been done on the activity of α - glucosidase inhibitory from ectract of the matoa (Pometia pinnata Spp.) stem bark. Generally, this research can be described as a system of reaction of enzyme-substrat-inhibitor and enzyme - substrate. Enzymes in this reaction is a crude α-glucosidase extracted from wistar rat small intestine (Rattus novergicus L.) with the substrate of sucrose , while the inhibitor source is from a stem bark of matoa tree that extracted by ethanol. The inhibition parameter is the ratio beetwen the concentration of the reducing sugar without extract and with extract. The reducing sugar levels determined by the method of determination of reducing sugar Lane - Eynon. Results show that the percentages of inhibition by extract at concentrations of 5 ; 12.5 , 25 and 50 ppm , are respectively, 19.56 ; 24.79 , and 100 %. The phytochemical analysis of the extract was conducted to determine the content of secondary metabolites being thought to act as an inhibitor of α - glucosidase. The phytochemical analysis results showed that the ethanol extract of the stem bark of matoa contains flavonoids, tannins, triterpenes and saponins.
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