scholarly journals Characterization of Tuna Jerky with the Addition of Seaweed (Eucheuma cottonii) Flour

2019 ◽  
Vol 22 (2) ◽  
pp. 273-286
Author(s):  
Reni Lobo ◽  
Joko Santoso ◽  
Bustami Ibrahim
Keyword(s):  
Heavy Metal ◽  
Protein Content ◽  
Paired Comparison ◽  
Research Result ◽  
Proximate Analysis ◽  
Gel Strength ◽  
High Quality ◽  
Eucheuma Cottonii

Fish jerky has hard texture which could make the appearance became less attractive to consumers. The aim of this study was to characterize tuna jerky with the addition of seaweed flour E. cottonii in order to increase acceptability by consumers. Result shown that seaweed flour characterization was consisted dietary fiber 73.95±0.45%, viscosity 107.02±0.51 cPs, gel strength 435.03±4.99 g/cm2, carageenan 54.56±0.18%, heavy metal Hg was <0.002 ppm, Pb was <0.004 ppm and Cd was 0.063±0.001 ppm, water content 12.63±0.08% and yield 6.07±0.08%. Based on research result, the additional of 2.5% E. cottonii concentration flour resulting high quality jerky with appearance value was 7.60, flavour was 7.67, texture was 5.7 and taste was 7.63 from 1-9 scales. Result from paired comparison test against commercial jerky (beef) resulting positive value, that means the quality of tuna jerky had better quality compared to commercial jerky and well accepted by panelist. Proximate analysis of tuna jerky shown that protein content 30.24±0.1%, water 11.32±0.02%, lipid 3.03±0.00% and ash 5.69±0.06%. Texture analysis results shown hardness 827.50±15.67, adhesiveness 0.09±0.02 and fracture 10.95±2.24.

scholarly journals Chemical Components and Bioactive of Gorgonian Sea Plumes (Genus Rumphella and Hicksonella) from Raijua Islands-East Nusa Tenggara

2015 ◽  
Vol 18 (1) ◽  
Author(s):  
Yunialdi Happynes Teffu ◽  
Ruddy Suwandi ◽  
Nurjanah Nurjanah
Keyword(s):  
Heavy Metal ◽  
Secondary Metabolite ◽  
Bioactive Compounds ◽  
Proximate Analysis ◽  
Chemical Components ◽  
Metal Analysis ◽  
Pharmaceutical Ingredients ◽  
Quality Testing ◽  
Protein Components

Sea plumes is mostly used by people as jewellery and arthritis drug. The aim of this research was to characterize the chemicals and the bioactive compounds of the sea plumes for pharmaceutical ingredients. Characterization of sea plumes was carried out schlerit form identification, proximate analysis, heavy metal analysis using Atomic Absorption Spectrofotometer, radium content using gamma spectrometer, extraction by maceration method for 24 hour and phytochemicals quality testing based on color appearance. The sea plumes was identified as Rumphella and Hicksonella contains the highest protein components. Heavy metal Pb exceed the standar set to National Standar of Indonesia (SNI) and Medicines and Foods Security Agency. Akar bahar containing radium 0.65-0.79 Becquerel/kilogram, highest yield using methanol and containing secondary metabolite which targeted as bioactive compounds alkaloids, flavonoids, phenols hydroquinone, steroids, triterpenoids and saponins. Keywords : Hicksonella, secondary metabolite, radium, Rumphella, sklerit

scholarly journals Wheat and flour quality relations in a commercial mill

2013 ◽  
Vol 19 (No. 5) ◽  
pp. 189-195 ◽  
Author(s):  
M. Hrušková ◽  
K. Hanzlíková ◽  
P. Varáček
Keyword(s):  
Protein Content ◽  
Quality Parameters ◽  
Ash Content ◽  
Activity Measurement ◽  
Western Region ◽  
Falling Number ◽  
Bread Making ◽  
Gluten Index

The bread-making quality of forty commercial winter wheat samples, grown in the western region of the CzechRepublic, and their flours (white flours with ash content of about 0.5%) prepared in a commercial mill was studied. Standard analytical methods (ash and protein content, wet gluten), amylolytic activity measurement (falling number), rheological investigation (alveograph, gluten index), sedimentation test and laboratory baking test were used for characterization of wheats and flours. In addition NIR method was used to calculate ash, wet gluten, sedimentation value and protein content. Statistically significant correlations were found practically between all tested quality parameters of wheat and corresponding flour samples. However, the strongest correlation (r = 0.69&ndash;0.70) significant at 0.01 level exists between specific bread volume and protein and wet gluten content, determined both by standard or by NIR methods.&nbsp;

Growth and Characterization of Single Crystal Epitaxial CoGa on MBE Grown III-V Semiconductors

1988 ◽  
Vol 144 ◽  
Author(s):  
K. C. Garrison ◽  
C. J. Palmstrøm ◽  
R. A. Bartynski
Keyword(s):  
Substrate Temperature ◽  
Single Crystal ◽  
Single Crystals ◽  
Structural Quality ◽  
High Quality ◽  
Auger Analysis ◽  
Post Deposition

ABSTRACTWe have demonstrated growth of high quality single crystal CoGa films on Ga1−xAlxAs. These films were fabricated in-situ by codeposition of Co and Ga on MBE grown Ga1−xAlxAs(100) surfaces. The elemental composition of the films was determined using Rutherford Backscattering (RBS) and in-situ Auger analysis. The structural quality of the films' surfaces was studied using RHEED (during deposition) and LEED (post deposition). RBS channeling was used to determine the bulk crystalline quality of these films.For ∼500 Å CoGa films grown at ∼450°C substrate temperature, channeling data showed good quality epitaxial single crystals [χmin ∼7%] with minimal dechanneling at the interface.

The Electronic Properties of Epitaxial Calcium Fluoride-Silicon Structures

1985 ◽  
Vol 54 ◽  
Author(s):  
T. P. Smith ◽  
J. M. Phillips ◽  
R. People ◽  
J. M. Gibson ◽  
L. Pfeiffer ◽  
...  
Keyword(s):  
Electronic Properties ◽  
Material Properties ◽  
Calcium Fluoride ◽  
Minority Carrier ◽  
Electronic Devices ◽  
Epitaxial Films ◽  
High Quality ◽  
Silicon Structures

ABSTRACTThe characterization of electronic devices using epitaxial CaF2 on Si is described. In addition, the growth and annealing techniques used to obtain high quality epitaxial films are discussed. In particular, the results of using rapid thermal annealing to improve the epitaxial quality of CaF2 films are presented in detail.The electronic and electrical properties of these structures are very promising. Epitaxial CaF2 films with breakdown fields as high as 3 × 106 V/cm and interface trap densities as low as 7 × 1010cm-2eV-1 have been fabricated. In addition, minority carrier dominated trapping has been observed at the CaF2 /Si interface. Finally, the material properties of these structures, as determined by Rutherford backscattering, channeling, and electron microscopy, are discussed and correlated with their electronic properties.

Fabrication and Characterization of High Quality Micro Diamonds by Hot Filament CVD

2011 ◽  
Vol 325 ◽  
pp. 582-587
Author(s):  
T. Zhang ◽  
Fang Hong Sun ◽  
Bin Shen ◽  
Z.M. Zhang
Keyword(s):  
Silicon Wafer ◽  
Chemical Vapor ◽  
High Quality ◽  
Acetone Concentration ◽  
Vapor Deposition Technique ◽  
Hot Filament Cvd ◽  
Average Size ◽  
Hot Filament

The high quality micro diamonds with the euhedral diamond faces are fabricated by hot filament chemical vapor deposition technique (HFCVD). The high pressure and high temperature (HPHT) single crystal diamonds in size of 1 μm are used as seeds. In order to disperse the diamond seeds uniformly on a silicon wafer, the photoresist solution with diamond seeds are performed on the silicon wafer by a spin coater machine. The high substrate temperature and low acetone concentration are employed for decreasing the nucleation rate and accelerating the growth rate. The morphology and quality of the micro diamonds are observed and analyzed by SEM and Raman spectroscopy. After 4 hours of the deposition, the surface imperfections of the diamond seeds have disappeared completely, and the euhedral diamond faces with (111) and (100) begin to emerge. Subsequently, 8 hours of deposition leads to a final average size of approximately 4 μm. The micro diamonds have very high quality, and the surfaces appear flat and smooth in this stage. The results indicate that it is an effective way to eliminate the defects of the HPHT micro diamonds and develop high quality diamonds with well-defined morphology by HFCVD technique.

Characterization of Various Types Coal Using Capacitance Measurement Technique

2015 ◽  
Vol 1112 ◽  
pp. 506-509 ◽  
Author(s):  
Didied Haryono ◽  
Desiani ◽  
Mahfudz Al Huda ◽  
Warsito P. Taruno ◽  
Marlin R. Baidillah ◽  
...  
Keyword(s):  
Moisture Content ◽  
Capacitive Sensor ◽  
Volatile Matter ◽  
Proximate Analysis ◽  
Capacitance Measurement ◽  
Rank One ◽  
The Difference ◽  
Signal Characterization

Each type of coal has different composition and properties, which determine the coal rank. One of the new methods for determining the quality of coal is by measuring its capacitance. It is formerly known that the difference in the moisture content of coal can be determined from the difference in its dielectric properties. The purpose of this paper is to characterize the various types of coal based on capacitance measurement. The samples used are Lignite, Sub-bituminous, Bituminous, and Anthracite. The proximate analysis testing was done to determine the content of moisture, volatile matter, ash, and fixed carbon. Capacitance value is measured using 2-channel data acquisition system (DAS) and parallel plate capacitive sensor at frequency 2.5 MHz. The results shows that the capacitance values of each type of coal are different. The capacitance value is affected by moisture content of coal since the moisture content and capacitance value have a linear correlation. And also, the signal characterization using frequency from 1 kHz to 5 MHz was performed to verify whether the frequency used in the DAS is able to characterize coal types.

scholarly journals SIFAT FUNGSIONAL SEMI REFINED CARRAGEENAN (SRC) DARI RUMPUT LAUT EUCHEUMA COTTONII ASAL KABUPATEN SANGIHE

2020 ◽  
Vol 6 (1) ◽  
pp. 31-36
Author(s):  
Obyn Pumpente ◽  
Jaka Frianto Putra Palawe
Keyword(s):  
Functional Properties ◽  
Potassium Hydroxide ◽  
Gel Strength ◽  
Raw Material ◽  
Added Value ◽  
Economic Potential ◽  
Sulfate Content ◽  
Eucheuma Cottonii

Rumput  laut merupakan  salah  satu  komoditas  unggulan  sektor  perikanan  karena  permintaan  yang  terus meningkat untuk kebutuhan dalam negeri maupun untuk ekspor. Untuk  meningkatkan  nilai  tambah  dan  harga  jual, maka pengolahan rumput laut menjadi  produk  karaginan  perlu  dilakukan. Tetapi meskipun rumpu laut cukup melimpah di Kabupate Sangihe, sejauh  ini  belum  ada penelitian  mengenai  kualitas  tepung  karaginan  yang diolah  dari  rumput  laut  asal  pesisir  Kabupaten Kepulauan Sangihe.  Tujuan  penelitian  ini  adalah  untuk mendapatkan  konsentrasi  KOH  yang  menghasilkan  karaginan  terbaik  dan  mengkarakterisasi  sifat  fungsional  karagi­nan  rumput laut  Eucheuma cottonii  asal  Kampung Bulo, Kecamatan Tabukan Selatan, Kabu­paten Kepulauan Sangihe sedangkan manfaat  dari  penelitian  ini dapat memberikan informasi tentang prospek pengembangan  usaha  budidaya  rumput  laut di Kabupaten Kepulauan Sangihe dan  prospek usaha  karaginan  sebagai  bahan  baku berbagai industri.  Metode Penelitian ini merupakan penelitian deskriptif, dengan mengamati sifat fungsional  dari pesisir Kabupaten Kepulauan Sangihe, prosedur penelitian dilakukan menggunakan dua tahap yaitu pada tahap pertama pengolahan SRC dengan perlakuan konsentrasi potasium hidroksida 4%, 6%, 8% dan 10%, suhu 80°C dan waktu proses 2 jam, tahap kedua yakni analisis sifat fungional dan rendemen. Penggunaan kalium hidroksida pada proses pembuatan SRC telah memenuhi standar mutu. Kisaran nilai rendemen sebesar 48.49-52.04%, nilai kekuatan gel yakni sebesar 279.59-394.22g/cm2, nilai viskositas didapatkan sebesar 22.08-35.79 cP, nilai kadar sulfat berkisar 18.13-25.43%. Nilai sifat fungsional SRC dari rumput laut  Eucheuma cottonii  asal  Kampung Bulo, Kecamatan Tabukan Selatan, Kabupaten Kepulauan Sangihe memenuhi standar yang ditetapkan oleh FAO dan BSN.   Seaweed is one of the promising fisheries commodities because of its increasing de­mand for both domestic and export needs. To increase added value and price, it is necessary to process seaweed into carrageenan products. However, despite the economic potential of carrageenan and the abundance of seaweed in Sangihe Islands, no research has addressed the quality of carrageenan from seaweed of this region. This study aimed to obtain the best KOH concentration for producing the best carrageenan from Euchema cottonii of Bulo village Nusa Tabukan district Sangihe Islands and to characterize its carrageenan functional properties. The benefit of this research included to provide information regarding the prospects of developing sea­weed cultivation in the regency and semi refined carrageenan (SRC) supply as raw material for various industries. The functional properties of semi SRC were determined by using two step analyses. First, SRC was treated with different concentration of potassium hydroxide (4%, 6%, 8% and 10%) KOH at 80°C and for 2 hours. Then, it was followed by analysis of SRC’s functional properties and yields. The results showed yield of 48.49 to 52.04%, gel strength of 279.59-394.22g /cm2, viscosity of 22.08-35.79 cP and sulfate content of 18.13-25.43%. These SRC’s functional properties of E. cottonii from Sangihe Is­lands Regency and the KOH concentration used in this study met the standards set by FAO and BSN.

scholarly journals Sensory and Physicochemical Characteristics of Manyung (Arius thalassinus) Kekian High Fiber with the Addition of Eucheuma cottonii Seaweed

2020 ◽  
Vol 36 (1) ◽  
pp. 1
Author(s):  
Meisya Asri Widiyanti ◽  
Lukita Purnamayati ◽  
Romadhon Romadhon
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Dietary Fiber ◽  
Quality Criteria ◽  
Physicochemical Characteristics ◽  
Gel Strength ◽  
Water Holding Capacity ◽  
High Fiber ◽  
Water Holding ◽  
Eucheuma Cottonii

Kekian is a processed product from fish meat added with seasoning, fillers and binders then formed and wrapped with tofu skin. Kekian has a low dietary fiber so that the addition of seaweed porridge can be used to increase the content of dietary fiber in kekian. The purpose of this study was to determine the effect of adding different seaweed porridge (Eucheuma cottonii) to characteristics of manyung (Arius thalassinus) kekian and determine the best seaweed porridge to the best kekian fish characteristics. The research method used was experimental laboratories using a completely randomized design of one factor is concentration of the addition of porridge (0%, 20%, 30% and 40%) with 3 replications. Sensory value data were analyzed by the Kruskal-Wallis test, while tests of dietary fiber, air content, protein content, water holding capacity and gel strength were analyzed using ANOVA. The results showed that the difference in the addition of seaweed porridge had a significant effect (P <0.05) on sensory values, dietary fiber, water content, protein content, water holding capacity and gel strength. Manyung kekian with the addition of E. cottonii porridge 20% is the best product with quality criteria: sensory of 7.61 <µ <7.86, dietary fiber of 6.03%, water content of 69.31%, protein content by 11.49%, Water Holding Capacity by 39.69% and gel strength by 773.82 kgf.

scholarly journals Ampelographic and oenological characterization of the ancient grapevine cv. Dobričić grown in the coastal region of Croatia

OENO One ◽  
2012 ◽  
Vol 46 (4) ◽  
pp. 263
Author(s):  
Goran Zdunić ◽  
Irena Budić-Leto ◽  
Urska Vrhovsek ◽  
Iva Tomić-Potrebuješ ◽  
Edi Maletić
Keyword(s):  
Coastal Region ◽  
Red Wines ◽  
High Quality ◽  
Virus Incidence ◽  
High Virus ◽  
First Time ◽  
Outstanding Quality ◽  
Selection Of

<p style="text-align: justify;"><strong>Aims</strong>:A four-year study (2007 through 2010) was carried out to determine agronomic, biological, and oenological characteristics of Dobričić grapevines so as to evaluate this cultivar and protect it from extinction.</p><p style="text-align: justify;"><strong>Methods and results</strong>: 38 characteristics from the OIV descriptor list were used to describe young shoot, mature leaf, cluster, and berry morphology of Dobričić grapevines. The dimensions of an average leaf were constructed from measured leaf variables. A typical Dobričić genotype at nine microsatellite loci is presented. ELISA analysis revealed high virus incidence and all samples tested were GLRaV-3 positive. The profile of different classes of polyphenols in Dobričić wine was determined using HPLC and spectrophotometry. The concentrations of polyphenols in Dobričić wine, especially anthocyanins, hydroxycinnamic acids and stilbenes, were high compared to major red wines reported in the literature. Descriptive sensory analysis was carried out to determine the aroma attributes describing a Dobričić monovarietal wine.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Knowledge of the biodiversity of the grapevine cultivars of Croatia is still scant. This study provides for the first time ampelographic and oenological information on Dobričić grapevines and demonstrates its high quality potential.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: The results of the ampelographic characterization would be helpful in the identification and selection of Dobričić for cultivation in certain vine-growing areas. The outstanding quality of Dobričić makes it very promising for wine blending (colour improvement) and plant breeding purposes.</p>

scholarly journals Pengaruh Penggunaan Ekstrak Kunyit (Curcuma domestica) Terhadap Mutu Kerupuk Cumi (Loligo sp.) [Effect of Using Turmeric Extract (Curcuma domestica) on The Quality of Squid Crackers (Loligo sp.)]

2019 ◽  
Vol 11 (1) ◽  
pp. 55
Author(s):  
Jumiati Jumiati ◽  
Dewi Ratnasari ◽  
Achmad Sudianto
Keyword(s):  
Protein Content ◽  
Nutrient Content ◽  
Proximate Analysis ◽  
Plate Count ◽  
Test Analysis ◽  
Total Plate Count ◽  
Turmeric Extract ◽  
Randomized Design ◽  
Completely Randomized Design

AbstrakKerupuk cumi saat ini cukup banyak diminati masyarakat di semua kalangan karena kandungan gizi cumi yang tinggi terutama kandungan proteinnya yaitu 17,9 g/100 g cumi segar. Penelitian ini bertujuan untuk mengetahui mutu kerupuk cumi (Loligo sp.) yang terbaik dengan penambahankunyit(Curcuma domestica) yang berbeda. Analisis yang dilakukan meliputi: analisa proksimat (kadar : air, abu, lemak, protein, dan karbohidrat), dan uji Total Plate Count (TPC Penelitian ini merupakan penelitian eksperimental menggunakan Rancangan Acak Lengkap (RAL), dengan empat perlakuanyaitu: tanpa pemberian ekstrak kunyit (O) , pemberian dosis 12,5% (A), 15% (B) dan 17,5% (C) masing-masing enam ulangan. Hasil analisa uji proksimat, penggunaan ekstrak kunyit pada pembuatan kerupuk cumi berpengaruh nyata terhadap mutu kerupuk cumi dengan pemakaian ekstrak kunyit terbaik yaitu: dosis kunyit 12,5% (kadar air : 9,622%), dosis kunyit 17,5% ( kadar lemak: 4,765%), dosis kunyit 17,5% (kadar protein : 18,112%), dosis kunyit 12,5% (kadar karbohidrat : 68,253%), dan dosis kunyit 12,5% (kadar abu: 1,278%). Penggunaan ekstrak kunyit berpengaruh sangat nyata terhadap TPC pada kerupuk cumi, perlakuan yang paling baik adalah perlakuan C dengan nilai TPC sebesar 28.350 koloni/ gram. Penggunaan esktrak kunyit sebagai bahan anti bakteri pada proses pembuatan kerupuk cumi mampu menghambat aktivitas bakteri dan mempunyai kandungan gizi yang cukup tinggi. AbstractSquid crackers are currently quite popular with people in all circles because of the high nutritional content of squid, especially the protein content of 17.9 g / 100 g of fresh squid. This study aims to determine the quality of the best squid crackers (Loligo sp.) by adding different turmeric (Curcuma domestica). The analysis carried out included: Proximate analysis (levels: water, ash, fat, protein, and carbohydrates), and Total Plate Count (TPC) tests. This study used an experimental method, completely randomized design (CRD), with 4 treatments without the administration of turmeric extract (O), dosing 12.5% (A), 15% (B) and 17.5% (C) respectively 6 repetitions. The results of the proximate test analysis, the use of turmeric extract on the making of squid crackers had a significant effect on the quality of squid crackers with the use of the best turmeric extract: 12.5% turmeric dose (moisture content: 9.622%), 17.5% turmeric dose ( fat content: 4.765%), turmeric dosage 17.5% (protein content: 18.112%), 12.5% turmeric dose (carbohydrate level: 68.253%), and 12.5% turmeric dose (ash content: 1.278%). The use of turmeric extract has a very significant effect on TPC on squid crackers, the best treatment is treatment C with a TPC value of 28,350 colonies / gram. The use of turmeric extract as an anti-bacterial ingredient in the process of making squid crackers is able to inhibit bacterial activity and has a fairly high nutrient content.

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