Tilapia (Oreochromis niloticus) is one of the main commodities of freshwater fish in Indonesia. Mostly, tilapia is exported in the form of fillets which produce residual processing including bobe, skin, and scales which can reach 50 to 70% of the total weight of fish. The aimed of this study was to extract and characterize collagen from bone, skin, and scales of tilapia. The research method used a Completely Randomized Design (CRD) by treating the different types of collagen raw materials, namely bone, skin, and scales of tilapia. The results showed that the type of raw material affected the yield, water content, color, and pH (p<0.05). The collagen yield in this study was 0.53% (bone), 0.63% (scales) and 0.94% (skin). The small amount of amendment was caused by the concentration of acetic acid being too low. the smallest water content in tilapia fish collagen 2.17%; the best brightness of collagen in fish bones 76.91%; the value of the largest degree of white on fish scales 75.95%; pH content close to neutral fish collagen scales 6.49; Morphological results of collagen produced using SEM, the presence of pores seen in the collagen of tilapia fish due to the space between the collagen fibers while. Collagen from the skin and scales has the same morphology, which is shaped in small squares and smooth surface without pores
Terasi merupakan produk fermentasi ikan atau udang berbentuk pasta padat yang diolah secara tradisional. Bakteri asam laktat dapat diisolasi dari produk terasi dan menghasilkan senyawa antibakteri yaitu bakteriosin. Bakteriosin sebagai pengawet makanan memiliki kelebihan antara lain: dapat mengalami degradasi oleh enzim proteolitik dalam pencernaan manusia sehingga tidak membahayakan untuk kesehatan manusia. Penelitian ini bertujuan menentukan komposisi kimia dan aktivitas antibakteri bakteriosin asam laktat yang diisolasi dari bebrapa tingkatan mutu terasi rebon. Analisis menggunakan terasi grade 1, grade 2, grade 3, yang ditentukan oleh perbandingan rebon dan bahan tambahan pada proses pembuatannya. Hasil isolasi bakteri asam laktat diperoleh 549 isolat sedangkan isolat BAL yang menghasilkan bakteriosin diperoleh 18 isolat. Bakteriosin dari BAL yang diisolasi dari terasi dapat menghambat ketiga jenis bakteri patogen dan pembusuk yaitu <em>Eschericia coli,</em> <em>Vibrio parahaemiliticus</em>, dan <em>Staphylococcus aureus.</em> Bakteriosin dari isolat BAL yang dapat menghambat bakteri patogen dan pembusuk yang terbaik yaitu terasi grade 1. Kualitas terasi terbaik pada grade 1 dengan kadar protein 42,78±1,28a, lemak 5,33±0,53a, asam glutamat 40,50±0,06a.
ABSTRAK Ikan Bandeng berpotensi menjadi bahan baku hidrolisat protein ikan karena kandungan protein tinggi dan potensi produksi cukup melimpah. Enzim Bromelin merupakan salah satu enzim protease yang dapat membantu dalam mempercepat reaksi hidrolisa protein. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi enzim bromelin terhadap kualitas hidrolisat protein Ikan Bandeng (Chanos chanos Forks) segar. Rancangan percobaan yang digunakan pada penelitian ini adalah rancangan acak lengkap dengan perlakuan konsentrasi enzim yang berbeda (4%, 5% dan 6%). Parameter yang diamati adalah nilai kadar protein, lemak, air, karbohidrat, serat kasar dan rendemen. Konsenterasi enzim bromelin berpengaruh nyata pada nilai kadar protein, lemak, air, abu, serat kasar dan rendemen (P<0,05), tetapi tidak berpengaruh nyata pada kadar karbohidrat (P>0,05). Kondisi optimum untuk menghidrolisis daging Ikan Bandeng menjadi hidrolisat protein adalah konsentrasi enzim bromelin 6% dengan waktu hidrolisis selama 6 jam. Kata kunci: Ikan Bandeng (Chanos chanos), hidrolisat protein ikan, enzim bromelin ABSTRACT Milkfish is potentially become the raw material of fish protein hydrolyzate because of the high protein content and relatively abundant production. Bromelin is a protease enzyme that can help on improving protein hydrolyzate quality. This research aimed to determine the effect of bromelain enzyme concentration on the quality of the protein hydrolyzate of milkfish (Chanos chanos Forsk) fresh. The experimental design used in this study was completely randomized design with different concentrations of the enzyme (4%, 5% and 6%) as a treatment. The parameters measured were the contents of protein, fat, water, carbohydrates, crude fiber and yield. The concentration of enzyme bromelin significant effect on contents of protein, fat, water, ash, crude fiber and yield (P<0,05), but no effect on carbohydrates content (P>0,05). The optimum conditions to hydrolyze the milkfish meat into a protein hydrolyzate used 6% bromelin enzyme at the time of hydrolysis for 6 hours. Keywords: Milkfish (Chanos chanos), fish protein hydrolisate, bromelin enzym
ABSTRAKIkan patin merupakan ikan air tawar yang mengandung lemak dan protein tinggi sehingga apabila dilakukan penyimpanan rentan terjadi oksidasi yang mengakibatkan ketengikan. Sargassum sp. dengan kandungan fenol dan flavonoid mampu menghambat terjadinya oksidasi pada fillet ikan patin. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan ekstrak Sargassum sp. dan lama penyimpanan dalam menghambat terjadinya oksidasi pada fillet ikan patin. Materi yang digunakan dalam penelitian ini adalah ekstrak Sargassum sp. dan fillet ikan patin. Metode penelitian yang digunakan adalah experimental laboratories dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor yaitu konsentrasi ekstrak Sargassum sp. (0%, 1%, 1,5% dan 2%) dan lama penyimpanan (hari ke-0, hari ke-2, hari ke-4, dan hari ke-6. Hasil penelitian menunjukkan bahwa perbedaan penambahan konsentrasi ekstrak Sargassum sp. dan lama penyimpanan memberikan pengaruh nyata terhadap nilai PV, nilai TBA, kadar lemak, kadar protein, kadar air serta organoleptik (P < 0,05). Hasil penelitian tahap I didapatkan rendemen Sargassum sp. dengan pelarut etanol 96% sebesar 1,39%, kandungan fenol 1,813%, flavonoid 0,278% dan aktivitas antioksidan 99,1659 ppm (kuat). Hasil penelitian tahap II didapatkan nilai PV berkisar antara 2,03 -19,82 meq/kg, nilai TBA 0,63 -6,72 mg.mal/kg. Konsentrasi 1,5% merupakan konsentrasi terbaik ekstrak Sargassum sp. dalam menghambat oksidasi lemak pada fillet ikan patin selama penyimpanan. ABSTRACTCatfish is a freshwater fish that contain high fat and protein so that if its stored it will susceptible to oxidation process which leads to rancidity. Sargassum sp. with its phenolic and flavonoid content are able to inhibit the oxidation process in catfish fillet. This research was aimed to know the effects of different concentrations of Sargassum sp. extracts and storage time in inhibiting the oxidation process in catfish fillet. The materials used in this research were Sargassum sp. extracts and catfish fillet. This research was using experimental laboratories research method with factorial Completely Randomized Research Design (CRD) of 2 factors which were concentrations of Sargassum sp. extracts (0%, 1%, 1.5%, and 2%) and storage time (0 day, 2 days, 4 days, and 6 days). The results showed that the adding of different concentrations of Sargassum sp. extracts and storage time gave significant effect to the PV value, TBA value, fat content, protein content, moisture content, as well as organoleptic point (P < 0.05). The results obtained from stage I research were the yields of Sargassum sp. with ethanol 96% solvent was 1.39%, phenol content was 1.813%, flavonoid was 0.278%, and antioxidant activity was 99.1659 ppm (categorized as strong antioxidant). The results obtained from stage II research were the PV value were ranged from 2.03 to 19.82 meq/kg, TBA value were ranged from 0.63 to 6.72 mg.mal/kg. The 1.5% concentration was the best concentration of Sargassum sp. extracts in inhibiting the lipid oxidation of catfish fillet ...
Kerang darah merupakan salah satu hasil perikanan yang banyak diminati oleh masyarakat. Pemanfaatan kerang darah dengan menggunakannya sebagai bahan pembuatan bakso merupakan salah satu solusi dan meningkatkan value dari produk ini sendiri. Karagenan adalah polimer polisakarida bersifat hidrofilik yang dapat di ekstrak dari rumput laut merah (Rhodophyceae) dengan jenis Euchema cottonii. Rumput laut dengan jenis E. cottonii banyak ditemukan di Indonesia. Penelitian Penambahan karagenan sebagai bahan pembuat gel untuk di aplikasikan ke pembuatan bakso berbahan yang bukan berasal dari ikan dengan metode penelitian menggunakan rancangan percobaan Rancangan Acak Lengkap (RAL) dengan perlakuan 3 konsentrasi karagenan yang berbeda (4%, 6%, dan 8%) dan 3 kali pengulangan. Data parametrik dianalisis menggunakan uji analisa sidik ragam (ANOVA) dan Uji Beda Nyata Jujur (BNJ). Data non parametrik dianalisis menggunakan uji Kruskal-Wallis dan Mann-Whitney. Hasil penelitian menunjukkan bahwa perbedaan konsentrasi garam menyebabkan perbedaan nyata (p<0,05) terhadap nilai kekuatan gel, kadar air, dan uji lipat, Konsentrasi karagenan yang semakin tinggi menjadikan nilai kadar air dan kekuatan gel semakin tinggi. Perlakuan konsentrasi terbaik terdapat pada bakso kerang darah dengan konsentrasi garam 8% yang menunjukkan nilai kekuatan gel yang rendah yaitu sebesar 802,55 gf.cm dan kadar airsebesar 64,75% Berdasarkan hasil uji dapat disimpulkan bahwa perbedaan konsentrasi karagean mempengaruhi proses pembentukan geldan konsentrasi garam terbaik ialah sebesar 8% berdasarkan nilai kekuatan gel pada bakso kerang darah.
Spirulina platensis is a microalga that is easy to cultivate. Spirulina platensis contains high antioxidants sourced from chemical compounds. Antioxidants can protect against oxidative stress and degenerative diseases. This study aimed to evaluate the chemical profiles of S. platensis using Gas Chromatography-Mass Spectrometry (GC-MS) and predict its biological activity using computational analysis (Absorption, Distribution, Metabolism, Excretion) using SwissADME. The GC-MS analysis of S. platensis extracts yielded twenty-four compounds. Spirulina platensis extracts contain twelve compounds with percentage more than 1%, namely Dodecanoic acid, ethyl ester (27.71%); Ethyl linoleate (19.47%); Octadecenamide (10.99%); Octadecane (9.02%); Methyl gamma-linolenoate (8.04%); 2-Hexadecen-1-ol, 3,7,11,15-tetramethyl-, [R-[R*,R*-(E)]]- (6.92%); Neophytadiene (3.21%); Hexadecanoic acid, 2-hydroxy-1-(hydroxymethyl)ethyl ester (2.68%); Ethyl 9-hexadecenoate (2.05%); 9-Octadecenoic acid (Z)- (1.47%); 3,7,11,15-Tetramethyl-2-hexadecen-1-ol (1,44%); 9-Octadecenamide (1.15%); and 2-Hexadecene, 3,7,11,15-Tetramethyl-2-hexadecene- 1-ol (1%). The dominant compound was dodecanoic acid, ethyl ester. The potential biological activity of dodecanoic acid, ethyl ester, is antimicrobial, antioxidant, anti-cancer, anti-candida, mycelial growth inhibition. All compounds in the extract of S platensis met the druglikeness according to Lipisnki’s rules using SwissADME. SwissADME emerged to be simple, robust and accurate method to understand the ADME properties of the compounds present in Spirulina platensis phytoconstituents. The ADME analysis results indicated that S. platensis extracts could be developed as traditional medicine and nutraceutical products.
Antioxidants and antimicrobials are rich in seaweed. Seaweed has been used as food for a long time and the potency to be used as a functional food. One of the most versatile foods is fermented beverages. Fermentation can increase the amount of antioxidants. This study aims to determine seaweed (Gelidium sp. and Eucheuma cottonii) extract fermentation with lactic acid bacteria (LAB), namely Lactobacillus plantarum and Lactobacillus acidophilus, as a starter on phenol content and antioxidant activity. The method used was an experimental laboratory. The seaweed was obtained from Yogyakarta. Seaweed extract was given a LAB starter and then fermented for 24 hrs. The samples were analyzed before and after fermentation in parameter reducing sugar, TPC, LAB viability, pH, phenol content, and antioxidant activity IC50 tests. The result showed that both in Gelidium sp. and Eucheuma cottonii, reducing sugar does not change before and after fermentation with the LAB starter. Fermentation could increase the TPC, LAB viability, phenol content, antioxidant activity IC50, and lower the pH sample. Eucheuma cottonii fermented with L. acidophilus gives the best characteristic of antioxidant.
ABSTRAK Minyak ikan adalah produk perikanan yang mempunyai asam lemak tak jenuh tinggi yang rentan akan oksidasi. Penghambatan oksidasi dilakukan dengan penambahan antioksidan pada minyak. Penggunaan bahan alami sebagai antioksidan dari U. lactuca mampu menghambat oksidasi tersebut. Tujuan penelitian ini adalah untuk mengetahui efektifitas antioksidan selada laut (U. lactuca) dalam menghambat oksidasi. Materi yang digunakan dalam penelitian ini adalah ekstrak U. lactuca, dan minyak ikan. Metode penelitian yang digunakan adalah experimental laboratories dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial yaitu faktor konsentrasi ekstrak U. lactuca (0%; 0,1%; 0,2% dan 0,3%) dan faktor lama penyimpanan (hari ke-0, hari ke-5 dan hari ke-10). Data peroxide value (PV) dan thiobarbituric acid (TBA) dianalisis menggunakan uji ANOVA, dilakukan uji lanjut Beda Nyata Jujur (BNJ), jika ada interaksi perlakuan. Hasil penelitian pendahuluan didapatkan rendemen ekstrak U. lactuca dengan pelarut etanol 96% sebesar 13,549%, nilai fenol 4,59%, flavonoid 0,59% dan aktivitas antioksidan IC50 sebesar 60,975 ppm (kuat). Hasil uji asam lemak pada minyak ikan dengan GC-MS menunjukkan kandungan asam lemak yang paling banyak adalah asam lemak tak jenuh (asam linoleat (omega -6) dan (omega-3)). Hasil penelitian utama didapatkan nilai PV berkisar antara 20,141 sampai 38,196 mEq/kg, dan nilai TBA berkisar antara 10,794 sampai 32,592 mg malonaldehid/kg pada hari ke-0. Berdasarkan hasil penelitian menunjukkan bahwa adanya interaksi antara konsentrasi ekstrak U. lactuca dan lama penyimpanan berpengaruh nyata (P<0,05). Ekstrak U. lactuca 0,2% menghasilkan angka peroksida terendah yaitu 25,606±0,116 mEq/kg, dan 0,1% menghasilkan angka TBA terendah yaitu 26,802 ±0,309 malonaldehide/kg pada hari ke-10. Kata kunci: Ekstrak U. lactuca, Oksidasi, Minyak Ikan, Antioksidan ABSTRACT Fish oil is a fishery product that contains high amount of unsaturated fatty acids, which was easily oxidated. This oxidation process can be inhibited by adding antioxidants. The use of natural antioxidants from U. lactuca known can inhibits the oxidation. The aim of this research was examinated the effectiveness of antioxidants from sea lettuce (U. lactuca) in inhibiting oxidation. Materials used in this research were U. lactuca extract, and fish oil. The methods used are experimental laboratories, and analyzed using Completely Randomized Design (CRD) factorial pattern is divided by a factor of U. lactuca extract concentrations (0%, 0.1%, 0.2% and 0.3%) and factor storage time (days 0, day 5 and day 10). The peroxide value (PV) and thiobarbituric acid (TBA) were analyzed using ANOVA test, then further carried test Honestly Significant Difference (HSD), a treatment interaction. Preliminary results obtained were the yield of U. lactuca extract with 96% ethanol was 13.549%, the phenol content was 4.59%, flavonoids was 0.59%, and the antioxidant activity of IC50 was 60.975 ppm (strong). The results analyzing of fatty acids in fish oil by GC-MS showed that the fatty acid content is at most unsaturated fatty acids. The main research results were PV values obtained were range from 20.141 to 38.196 mEq/kg, and TBA values were ranged from 10.794 to 32.592 mg/kg. Based on the research results show that the interaction between U. lactuca extract concentration and storage time significantly (P<0,05) . The result of 0,2% U. lactuca exctract contain peroxide value 25,606±0,116 mEq/kg, and 0,1 % exctract containt TBA value 26,802±0,309 malonaldehide/kg in the tenth day. Keywords: U. lactuca, Oxidation, Fish Oil, Antioxidant
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.