Proses Recovery dan Pengkonsentrasian Protein Air Perebusan Pindang Tongkol (Euthynnus Affinis) Melalui Ultrafiltrasi

Abstract

Pindang" is a fisheries product which is produced by combination of boiling and salting. Boiling in a salt solution causes dissolving protein into the boiling water. Membrane process has been applied for the concentrating of protein. In this study, the characterization and recovery of protein from the boiled water of "pindang" were carried out using 0.05 µm ultrafiltration membrane. The parameters of study included the effect of the concentration factor on the protein concentration, flux of permeate, and protein rejection coefficient. The concentrating of "pindang" boiling water using 0.05 μm ultrafiltration membrane increased 46.75% of protein. During ultrafiltration concentrating process, flux decreased from 6.58 L/m 2 h at the beginning of the concentration to 2.71 L/m 2 h at fortieth minute. Rejection coefficient increased from 41.2% at the beginning of the concentrating to 55.07% at fortieth minute. The decreasing values of the parameters COD, TSS, turbidity, protein, and fat were higher than the decreasing of TDS, salinity, and pH. The dominant molecular weight of protein in protein concentrate of "pindang" boiling water was 33.45 kDa.

Growth hormone transgenesis and feed composition influence growth and protein and amino acid content in transgenic G3 mutiara catfish (Clarias gariepinus)

“…The fish is prepared by a combination of boiling and salting. Pindang tongkol might replace commercial feed since it contains all nutritional elements required by commercial fish species (Uju et al 2017;Kim et al 2018). Specifically, we investigated whether overexpression of CgGH, increased levels of protein, and increased amino acid content are reflected in the growth rate of G 3 transgenic mutiara catfish fed mixtures of commercial feed and pindang tongkol at different ratios.…”