Mangrove diketahui mempunyai komponen fitokimia yang mempunyai kemampuan bioaktif. Uji kualitatif komponen fitokimia diperlukan untuk screening awal eksplorasi komponen bioaktif tanaman. Air adalah pelarut komponen fitokimia yang relatif aman dan tidak polutif. Penelitian ini dilakukan untuk membandingkan komponen fitokimia yang terdapat pada buah mangrove sebelum dan sesudah diekstraksi menggunakan pelarut air. Jenis buah mangrove yang digunakan adalah Rhizophora mucronata, Rhizophora apiculata, dan Avicennia marina. Pembuatan ekstrak buah mangrove dilakukan dengan menggunakan pelarut akuades, dengan proses pecacahan, pembilasan dengan asam sitrat 0,5%, perendaman akuades, pengeringan, sonikasi, dan penyaringan filtrat. Hasil uji fitokimia (kualitatif) menunjukkan kandungan fitokimia yang terdapat pada ekstrak buah Rhizophora mucronata adalah saponin dan steroid, sedangkan kandungan yang terdapat pada ekstrak buah Rizophora apiculata dan Avicennia marina adalah tanin, saponin, dan steroid. Kesimpulan dari penelitian ini adalah pelarut akuades dan pembilasan dengan asam sitrat 0,5% dapat melarutkan komponen fitokimia tanin, saponin dan steroid dalam buah mangrove.
Presence of browning or black-spot in fresh foods can adversely affect consumer acceptance. Onion has been reported to exert inhibitory activity against browning reaction. This research aimed to uncover the mechanism and identify active compounds in onion responsible for PPO inhibitors based on metabolomic approach. Onion was fractioned using different solvents, i.e n-hexane; chloroform; ethyl acetate; water, respectively. As a result, ethyl acetate fraction (EAF) of the onion demonstrated the strongest inhibition to PPO in comparison with other fractions, i.e. n-hexane, chloroform, and water. The reversible inhibitory activity of PPO by EAF occurred with presence of L-DOPA as substrate through competitive inhibition and Cu chelation in the active side of the PPO. Based on 1H-NMR (X) score plot and PPO inhibition (Y) using OPLS, NMR signals revealed that active compounds accounting for inhibition of PPO included quercetin, kaempferol, cyanidin 3.4’-di-O-β-glucopyranoside, quercetin 4-O-β-D-glucopyranoside, cyanidin 7-O-(3”-O-glucosyl-6”-O-malonyl-β-glucopyrano-side)-4’-O-β-glucopyranoside, cyanidin 3-(6”-O-malonyl) laminaribioside’.
This research aims to determine the effect of adding different fish raw materials to the quality of fish crackers. Research location in UD. ES Jaya & Jakarta Technical University Of Fisheries Laboratory. This research was conducted using a single factor Completely Randomized Design (CRD) method consisting of 3 treatments and 3 replications. Test parameters carried out: organoleptic SNI 8646:2018, water content SNI 2354.2:2015, ash content SNI 2354.1:2010, protein content SNI 01-2354.4-2006, fat content SNI 2354.3:2017, carbohydrate content by difference, hedonic quality and swellability. The analysis was carried out using single factor ANOVA analysis and further BNT test using SPSS 26 software with descriptive, quantitative and comparative data analysis. The test results of organoleptic raw materials are 8.03-8.15, water content is 75.69 – 81.46%, ash content is 0.48 – 3.64%, protein content is 14.21 – 19.07 %, fat content is 1.36 – 4, 65%. The test results of organoleptic fish crackers are 8.11 - 8.38, hedonic 3.77 - 3.96, swellability 254 - 433%, moisture content 11.67 - 13.03 %, ash content 2.27 - 2.63%, protein content 1.76 - 2 ,93%, fat content 0.46 – 0.70%, carbohydrate content 81.20 – 82.38%. The conclusion of the best product is the addition of milkfish raw materials with organoleptic values (appearance parameters 8, and taste 8), swellability 433%, hedonic 3.5, water content 11.67%, ash content 2.27%, protein 2, 93%, and carbohydrates 82.38%. Different fish raw materials have a very significant effect on the test values for swellability, ash content, protein content, and fat content.
Highlightaw on smoked tandipang fish analyzed.Peroxide value on smoked tandipang fish analyzed.TPC on smoked tandipang fish analyzed.The shelf life of liquid smoked tandipangfish stored at 27o C was obtained the value of t = 23.2 in units of weeks or 5.8 months of storage.AbstractFumigation using liquid smoke produces smoked fish products with a smoky flavor character and can increase shelf life. The research objective was to determine the shelf life of the tandipang fish which was processed using liquid smoking. The test was carried out by storing smoked fish in an incubator at different temperatures 30 °C, 40 °C, and 50 °C with three replications for 5 weeks (35 days). The samples prepared at each temperature were kept in an incubator for five weeks. The parameters tested for estimating shelf life are using the test data aW (activity water), peroxide number, and TPC (total plate count). The three parameters are selected by one parameter to calculate the shelf life of liquid smoked tandipang fish which is considered to greatly affect the quality degradation during storage. The aw parameter is used to determine the shelf life because it has a high R2 value with an activation energy of 86972.75 J / mol.K. Estimation of shelf life of liquid cured fish at room temperature using aw parameter is 23.2 weeks or 5.8 months.
Peningkatan angka konsumsi ikan nasional yang telah menyentuh 50 kg per kapita per tahun pada tahun 2018, memberikan dampak positif pada usaha pengolahan perikanan. Tingginya permintaan memberikan dampak bagi pelaku usaha perikanan dalam peningkatan kesejahteraan serta membuka lapangan kerja di masyarakat. Dalam rangka meningkatan angka konsumsi ikan, maka dilakukan diversifikasi olahan untuk meningkatkan cita rasa serta nilai jual pada olahan tersebut. Berbagai diversivikasi olahan telah terkenal ditengah masyarakat diantaranya produk olahan bakwan bandeng, bakso bandeng, nugget bandeng, kaki naga, otak-otak bandeng, galantin, otak-otak ikan dan lain lain. Tujuan kajian adalah untuk membandingkan analisa usaha tujuh olahan perikanan pada CV. Fania Food Kota Gede, Yogyakarta. Kajian dilakukan dengan metode survei dan magang di CV. Fania Food selama 21 hari dan dilakukan studi literatur sebagai data sekunder pada isi kajian. Analisa usaha yang telah dilakukan mendapatkan hasil bahwa semua produk olahan dapat dinyatakan layak dengan nilai R/C ratio diatas 1 yaitu bakwan (1,38), bakso (2,01), nugget (1,16), kaki naga (1,37), otak-otak ikan (2,23), galantin (1,85), otak-otak bandeng (1,73). Produk dengan pendapatan lebih besar dari biaya produksi yaitu produk olahan otak-otak ikan dengan nilai R/C ratio 2,23, adapun produk dengan keuntungan tertinggi yaitu otak-otak bandeng dengan keuntungan Rp 20.937.482 dalam satu bulan produksi.
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.