Karakterisasi Kalsium Karbonat (CaCO3)  Dari Cangkang Landak Laut (Diadema setosum)

Cahyono, Eko; Jonas, Juanita Fani; Lalenoh, Bella Anjelika; Kota, Nurfaida

doi:10.36706/fishtech.v8i1.7643

Cited by 5 publications

(5 citation statements)

References 1 publication

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“…The calcium level in shell flour D. setosum was 53.76 ± 0.27%. This result obtained in previous researches by (Addina, 2016) and (Cahyono et al, 2019), where 56.23 ± 0.13% and 25.53 ± 2.50%, respectively, following the evaluation of similar sea urchin species. In addition, the marked discrepancies in value is assumed to occur due to differences in the flour making process, as well as in species and habitats variations.…”

Section: Calcium Levelssupporting

confidence: 83%

“…The high calcium levels obtained in this study further strengthen the potential application of sea urchin shells as a natural source of calcium (Politi et al, 2004;Akerina et al, 2015;Cahyono et al, 2019). This is attributed to the presence of calcium carbonate (calcite CaCO3), identified as one of the main substances in shells, and magnesium carbonate (magnesite MgCO3) (Shapkin et al, 2017).…”

Section: Calcium Levelssupporting

confidence: 72%

“…Furthermore, the shell of the sea urchin is wellknown to have high calcium content. The main constituents include minerals, encompassing calcium carbonate, magnesium, and others with (Politi et al, 2004;Akerina et al, 2015;Cahyono et al, 2019). These structures comprise about 90.77-93.10% of Ca, Mg, Na, K, Mn, Zn, P and Fe with calcium and magnesium being the most significant, at 56.23% and 39.97%, respectively.…”

Section: Introductionmentioning

confidence: 99%

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Practical application of sea urchin shell flour supplementation as a stimulant moulting in vannamei shrimp

Heriansah

Nursyahran

Nursidi

et al. 2021

Depik

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The practical application of waste recycling as feed supplement is potentially required by small-scale aquaculturist. Furthermore, some of the flour derived from waste sea urchin shells and in adopted in feed, including Deadema setosum were evaluated to estimate the effect on white shrimp Litopenaeus vannamei moulting. This research required the experimentation of four doses with triplicate supplementation (0, 2, 4, and 6 g 100 g-1 of feed) on shrimps four times daily (12% of body weight) for 35 days test period. The juvenile specimens, characterized by an initial weight of 1.61±0.11 g, were stocked at a density of 12 individuals in a 12 L aquarium. In addition, four compartments were created in each aquarium to facilitate progress observations. The proximate analysis results showed a 53.76±0.27% calcium content in the shell flour, which significantly increased (P0.05) after higher dose supplementation, in the sequential order 18.65±0.13%, 20.04±0.08%, 23.18±0.10%, and 25.04±0.11%. Moreover, the frequency and moulting interval with 4 g doses (16.59%±0.36% day-1 and 5.91±0.18 days-1) were significant (P0.05) and considered the best, compared to 0 g (10.48% ± 0.24% day-1 and 9.97±0.37 days-1), 2 g (13.49%±0.96% day-1 and 8.10±0.29 days-1), and 6 g (13.81%±0.24% day-1 and 7.90±0.06 days-1). In addition, the respective trend pattern for both parameters increased and decreased at 4 g and 6 g, correspondingly. The highest moulting intensity was also obtained with the 4 g doses, at a range of 4 to 6 times, while the lowest (0 g) varied from 3 to 4 times. These sea urchin shell flour was determined to have numerous practical applications as a feed supplement with proven ability to stimulate moulting in vannamei shrimp.Keywords:MoultingCalciumShellSea urchinFeed supplementationVannamei shrimp

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Section: Calcium Levelssupporting

confidence: 83%

Section: Calcium Levelssupporting

confidence: 72%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Practical application of sea urchin shell flour supplementation as a stimulant moulting in vannamei shrimp

Heriansah

Nursyahran

Nursidi

et al. 2021

Depik

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“…The treatment of hydrolysis process with papaya protease enzyme at 2% concentration has the lowest water content value but there is no difference with other treatments. Water content is one of the proximate characteristics that are important for food products because water contained in food can affect organoleptic quality ranging from texture, appearance and taste [28]. The value of water content in this study is lower than the value of water content reported by Wicaksono and Winarti [14] which is 6.28%-7.77% in mulberry leaf and shrimp head flavor enhancer powder.…”

Section: Water Content Of Flavor Enhancer Based On Moringa Leaves And...contrasting

confidence: 68%

Characteristics of Flavor Enhancer Based on Moringa Leaves and Tempeh Using Protease Enzymes From Sap of Papaya and Crown Flower

Prayoga,

Wartini,

Permana

2023

IJ-FANRES

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Flavor enhancer is a food additive that's designed to enhance flavor. This research aims to determine the effect type (papaya, crown flower, and mixed protease) and percentage addition (1%, 2%, and 3%) of enzyme on the characteristics of flavor enhancer based on moringa leaves and tempeh. The design used in this study was a completely randomized design in factorial pattern. The variables observed included the degree of hydrolysis, moisture content, soluble protein content, maillard product, water solubility index, oil absorption, and glutamic acid content. Data were analyzed by Analysis of Variance (ANOVA) and followed by Duncan's test. The results showed that the interaction between the type and percentage addition of enzyme had a very significant effect on the degree of hydrolysis, maillard product, and glutamic acid content, significantly affected the soluble protein content and water solubility index, and had no significant effect on water content and oil absorption. The treatment type and percentage addition of enzyme had a very significant effect on the degree of hydrolysis, soluble protein content, maillard product, water solubility index, oil absorption and glutamic acid content, and had no significant effect on water content. Hydrolysis using mixed protease enzymes with an addition percentage of 3% produced flavor enhancer that had the best characteristics based on the highest glutamic acid content of 30.583 mg/g glutamic acid equivalent with a degree of hydrolysis of 65.781%, moisture content of 5.096%, soluble protein content of 1.529 mg/g tyrosine equivalent, maillard product of 0.221 AU, water solubility index of 0.0980 g/mL, and oil absorption of 1.55 mL/g. Keywords— hydrolysis, protease, flavor enhancer, moringa leaves, tempeh

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“…Salah satu karakteristik proksimat yang sangat penting pada produk pangan adalah kadar air, hal ini dikarena air dapat mempengaruhi mutu organoleptik seperti kenampakan, tekstur dan cita rasa pada produk pangan (Cahyono et al 2019). Nilai kadar air flavour ikan layang (Decapterus sp.)…”

Section: Kadar Airunclassified

Ekstraksi Flavour dari Tepung Ikan Layang (Decapterus sp.) Menggunakan Enzim Protease Biduri (Calotropis gigantea)

Tondais¹,

Sombo

Lalenoh

et al. 2020

FishtecH

Self Cite

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The development of science and technology has resulted in many mononatrium glutamate (MSG) flavorings which can have side effects for human health. The development of natural flavors needs to be done to reduce side effects for human health. Betell plant sap can be used as a source of protease enzymes that have the potential as active agents in flavor production. Flavors can be obtained from animal protein such as flying fish. The purpose of this study was to determine the best treatment of the enzyme biduri in producing flavored flying fish. This study uses a factorial completely randomized design (RALF) method with concentrations of 1.5%, 2.0%, and 2.5% slurry proteases with a hydrolysis duration of 30, 60, and 90 minutes. The results obtained indicate that the best water content at a concentration of 1.5% hydrolysis time is 90 minutes (47,84%), dissolved protein in concentration 2.5% hydrolysis time 60 minutes (86,83%), total amino acids in concentration 1.5% hydrolysis time 90 minutes (3,11%), and organoleptic value in concentration 1.5%.

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Karakterisasi Kalsium Karbonat (CaCO3) Dari Cangkang Landak Laut (Diadema setosum)

Cited by 5 publications

References 1 publication

Practical application of sea urchin shell flour supplementation as a stimulant moulting in vannamei shrimp

Practical application of sea urchin shell flour supplementation as a stimulant moulting in vannamei shrimp

Characteristics of Flavor Enhancer Based on Moringa Leaves and Tempeh Using Protease Enzymes From Sap of Papaya and Crown Flower

Ekstraksi Flavour dari Tepung Ikan Layang (Decapterus sp.) Menggunakan Enzim Protease Biduri (Calotropis gigantea)

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