Fish is very good for health because it contains various important nutrients such as protein, fat, and minerals. Food fortification uses fish’s sources is an effort to obtain physiological effects and improve the nutritional status of fortified foods. This study aims to examine the potential of Bulan-bulan fish (Megalops cyprinoides) as flour for food fortification. This research was divided into two stages, namely characterization of the fresh fish and preliminary analysis of its potential as fish flour. The data obtained were analyzed descriptively. The results showed that the edible portion of fresh fish was only 42.81%, whereas the remaining of 57.19% was processing waste. The fish had a high protein content of 21.43%, fat content was 13.32%, ash content was 12.80%, moisture content was 42.29% and carbohydrate content was 10.19%. The yield of the fish flour was 22.75%, with sensory characteristics: powdered form; clean, normal, and bright appearance; bright brownish yellow color; specific aroma; non-lumpy and quite dry texture. The Protein content of the fish flour was 55.44% which comply with the protein’s requirement of quality II fish flour.
One method that can be applied in the production of flavor enhancers is the foam-mat drying method using Tween 80 and maltodextrin. This research aimed to examine the effect of the Tween 80 and maltodextrin combination on the characteristics of flavor enhancers from Megalops cyprinoides. This research used a factorial completely randomized design with two factors. Factor one was Tween 80 concentration of 2%, 4%, and 6%, and factor two was maltodextrin concentration of 10%, 20%, and 30%. The test parameters included yield, pH, and Maillard reaction products. The results showed that Tween 80 and maltodextrin concentration significantly affected yield, pH, and Maillard reaction products of flavor enhancers from Megalops cyprinoides (P0.05). The greater the concentration of Tween 80 and maltodextrin, the greater the yield value, while the Maillard reaction product value decreased. Increasing the concentration of maltodextrin caused the pH value to decrease. Conversely, increasing the concentration of Tween 80 caused the pH value to increase. Based on the research result, the best treatment was Tween 80 concentration of 6% and maltodextrin concentration of 10%, with the yield of 43.33%; pH of 3.78; and Maillard reaction product 0.608 AU.
Cathepsin was proteolytic enzyme which is found animal tissues included fish. Cathepsin found in fish muscle tissue, cathepsin and other hydrolyzing enzymes were place in subcellular organelles and divided into two places, that was in muscle fibers and extracellular matrix. The aimed of this study was to the characterization of cathepsin enzyme especially catfish. So that in enviromental condition that can increased the activity of cathepsin enzyme an approtiate handling process can be carried out. The method of analyze enzyme activity, while the measurement of protein concentration refered to Bradford (1976). The treatments in this study was determination temperature (30oC, 40oC, 50oC, dan 60oC) and substrate (1.5% 2%, 2.5%). The result showed of enzyme activity with detrmination temperature very influential and fluctuating, the optimum temperature was 30oC where the activity reaches 0.38 U/ml. The best activity treatment of substrate was 1.5% where the activity reaches 0.42 U/ml. BSA Standard curve with regression equation y = 0.95x + 0.109.Keywords: Cathepsin, enzyme, substrate, temperature
Water quality is very important to know because it is related to the use of water for daily needs and has a direct effect on the health of humans who consume the water. Water quality includes three main parameters, namely physics, chemistry, and biology. One of Chemical water quality parameter is the level of water hardness. One of the efforts made to reduce hardness is to add materials that can bind Ca (II) and Mg (II) metal ions. In this study, the material used was chitosan from shrimp shell waste modified with zeolite into a chitosan/zeolite composite in a spherical form using Tripolyphosphate as a crosslinking which interacts to form bonds through ionic gelation. The spherical chitosan-zeolite composite was characterized using FT-IR. The results of characterization using FT-IR at a wavelength of 4000-450 cm-1 show a typical IR spectrum for Chitosan-Zeolite Spherical (Ch-Z Spherical) at wavelengths 1639 cm-1, 1638.71 cm-1, respectively. and 1638.58 cm-1 which is the -C⁼N strain or structural change (deformation) of NH2.Chitosan-Zeolite Spherical Composite was applied to reduce the concentration of Ca(II) and Mg(II) metals which can cause water hardness. To determine the effectiveness of the optimum absorption time of the Spherical Chitosan-Zeolite composite, contact time variations were made, namely 15, 30, 45, 60, 90 with a concentration of 500 ppm of Ca (II) and Mg (II) metals with a stirring process. The results showed that the optimum time for the absorption of metal Ca(II) was 90 minutes with an absorption concentration of 0.012 mol/g. The optimum contact time of the spherical chitosan-zeolite composite to Mg(II) metal ion is 15 minutes with an absorption concentration of 0.1 mol/g.
Catfish was a suitable alternative for the main raw material for making surimi, because it has a high protein content, easy to found and than has good prospective to be made surimi product. The aimed of this study to analyze effect of defatting, washing cycle, and frozen storage was add cryoprotectant. This research was conducted three step that is deffating, washing, and made surimi. The concentration of the selected for defatting processed was NaH2PO4 2% during 10 minutes and the result fat content was 0.15%. The best washing was one time of made kamaboko and has gel strength (510.35 g.cm), and the best quality (PLG : 0%; pH : 6.53; water content : 76.6%; folding test : 3.22; bite test : 3,77) when compared with washing cycle two times and three times. The best cryoprotectant addition was 4% trehalose and result of gel strength was 354.15 g.cm for three weeks of frozen storage.
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