Detection of fish gelatin with DNA biomarkers

Nurilmala, Mala; Indarwati, A R; Nugraha, Roni

doi:10.1088/1755-1315/1033/1/012046

Cited by 3 publications

(2 citation statements)

References 32 publications

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“…Gelatin merupakan salah satu protein yang berasal dari proses hidrolisis secara parsial kolagen (Nurilmala et al, 2022). Berdasarkan fungsinya, gelatin dapat dimanfaatkan sebagai agen pembentuk gel, pengental, pengemulsi dan untuk memperbaiki tekstur dari produk (Hameed et al, 2018).…”

Section: Pendahuluanunclassified

Sifat Fisik Kimia Permen Jelly dari Gelatin Ikan Gabus dengan Penambahan Lendir Okra

Jaya

Sari

Utpalasari

2023

J. ilmu-ilmu perikan. budid. perair.

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Penggunaan gelatin dalam industri umumnya sebagai agen pembentuk gel, pengental, pengemulsi dan lain sebagainya. Namun, bahan baku gelatin yang banyak beredar dipasaran yaitu berbahan baku tulang sapi dan tulang babi. Pada peneltian ini, limbah ikan gabus berupa tulang sebagai bahan dalam pembuatan gelatin. Limbah tulang ikan gabus ini banyak tersedia di pasar sebagai limbah hasil olahan daging giling. Gelatin yang dihasilkan diaplikasi menjadi permen geli yang ditambahkan lendir okra untuk meningkatkan gizi permen sehingga manfaat lendir okra dapat dirasakan, mengingat pemanfaatan lendir okra sebagai bahan pangan belum maksimal dikarenakan selama ini masyarakat okra dengan menghilangkan lendirnya. Penelitian ini bertujuan untuk menentukan konsentrasi lendir okra terbaik terhadap sifat fisiko kimia dalam pengolahan permen jeli dari gelatin tulang ikan gabus. Perlakuan yang digunakan adalah lendir okra dengan konsentrasi meliputi 0; 2,5; 7,5 dan 10%. Sifat fisik dan kimia terbaik pada permen jeli yang ditambahkan beberapa konsentrasi lendir okra adalah perlakuan P2 (Penambahan 2,5% lendir okra) dengan nilai teksur 188,20 gf, karbohidrat 26,00%, kadar protein 8,48%, kadar abu 0,02%, kadar air 23,72%, kadar serat 1,73% dan gula reduksi 13,00 sehingga berdasarkan hasil tersebut disimpulkan bahwa perlakuan yang diberikan berpengaruh nyata terhadap parameter fisik (tekstur), parameter kimia meliputi kadar protein, kadar serat kasar dan gula reduksi. Perlakuan penambahan konsentrasi lendir okra tidak berpengaruh nyata Kadar karbohidrat, air, dan abu. The use of gelatin in industry is generally as a gelling agent, thickener, emulsifier and so on. However, gelatin raw materials that are widely circulated in the market are made from beef bones and pork bones. In this research, snakehead fish waste is in the form of bone as an ingredient in the manufacture of gelatin. This snakehead fish bone waste is widely available in the market as a waste of processed ground meat. The resulting gelatin is applied to a gummy candy with okra slime added to increase the nutrition of the candy so that the benefits of okra slime can be felt, considering that the use of okra slime as food has not been maximized because so far the okra community has removed the mucus. This study aims to determine the best concentration of okra slime on physicochemical properties in the processing of jelly candy from snakehead fish bone gelatin. The treatment used was okra slime with concentrations covering 0; 2.5; 7.5 and 10%. The best physical and chemical properties of jelly candy with several concentrations of okra mucilage were P2 treatment (Addition of 2.5% okra slime) with a texture value of 188.20 gf, carbohydrates 26.00%, protein content 8.48%, ash content 0 0.02%, water content 23.72%, fiber content 1.73% and reducing sugar 13.00 so that based on these results it is concluded that the treatment given has a significant effect on physical parameters (texture), chemical parameters include protein content, crude fiber content and reducing sugar. The addition of okra mucilage concentration had no significant effect on carbohydrate, water, and ash levels.

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Section: Pendahuluanunclassified

Sifat Fisik Kimia Permen Jelly dari Gelatin Ikan Gabus dengan Penambahan Lendir Okra

Jaya

Sari

Utpalasari

2023

J. ilmu-ilmu perikan. budid. perair.

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“…The amino acid composition, especially hydroxyproline, has an influence on changes in the stability of the triple helix structure (Hasma et al, 2020). Gelatin has unique properties that can melt at body temperature (Nurilmala et al, 2022) and to change shape reversibly between sol and gel or otherwise (Herliana et al, 2023). The nucleic acids contents (dsDNA, ssDNA and miRNA) from commercially-available gelatins (Kuramata et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Comparison of Rendement, Viscosity, and Degree of Acidity of Bone Gelatin of Bali Cattle Fed with Lamtoro at Different Extraction Temperatures

Hasma,

Ali,

Dahlanuddin

et al. 2024

jppipa, pendidikan ipa, fisika, biologi, kimia

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The increase in Bali cattle bone waste due to increased slaughter has become a severe societal problem because it will pollute the environment. If Bali cattle bone waste is appropriately processed, it will produce products with high nutritional and economic value, including gelatin. This research aimed to compare the yield, viscosity, and degree of acidity (pH) of bone gelatin from Bali cattle fed with lamtoro at different extraction temperatures. The gelatin from Bali cattle bone was produced under the influence of different extraction temperatures of 50; 60; and 70o C and each was repeated 4 times. The research method used was laboratory experimental. Data were analyzed using a Completely Randomized Design (CRD). The parameters observed were yield, pH, and viscosity. The results show that different extraction temperatures (50, 60, 70o C) had a significant effect (P < 0.05) on viscosity while a very significant effect (P < 0.01) on the degree of acidity (pH) and no significant effect (P > 0.05) to the yield. It can be concluded that a higher extraction temperature (70o C) will be accompanied by an increase in gelatin yield, but the extraction temperature of 60o C showed the maximum viscosity and acidity (pH) values

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A qualitative peptide biomarker approach to identify piscine gelatine in products to support food security

Grundy

Quintana

Richter

et al. 2023

Food Additives & Contaminants: Part A

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Detection of fish gelatin with DNA biomarkers

Cited by 3 publications

References 32 publications

Sifat Fisik Kimia Permen Jelly dari Gelatin Ikan Gabus dengan Penambahan Lendir Okra

Sifat Fisik Kimia Permen Jelly dari Gelatin Ikan Gabus dengan Penambahan Lendir Okra

Comparison of Rendement, Viscosity, and Degree of Acidity of Bone Gelatin of Bali Cattle Fed with Lamtoro at Different Extraction Temperatures

A qualitative peptide biomarker approach to identify piscine gelatine in products to support food security

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