scholarly journals Pengaruh Defatting, Frekuensi Pencucian dan Penyimpanan Beku Terhadap Kualitas Surimi Ikan Lele

2021 ◽  
Vol 9 (2) ◽  
pp. 97-106
Author(s):  
Anhar Rozi ◽  
Ikhsanul Khairi ◽  
Reni Tri Cahyani ◽  
Stephani Bija ◽  
Nurhikma Nurhikma ◽  
...  
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Frozen Storage ◽  
Fat Content ◽  
Gel Strength ◽  
High Protein ◽  
Raw Material ◽  
Suitable Alternative ◽  
High Protein Content

Catfish was a suitable alternative for the main raw material for making surimi, because it has a high protein content, easy to found and than has good prospective to be made surimi product. The aimed of this study to analyze effect of defatting, washing cycle, and frozen storage was add cryoprotectant. This research was conducted three step that is deffating, washing, and made surimi. The concentration of the selected for defatting processed was NaH2PO4 2% during 10 minutes and the result fat content was 0.15%. The best washing was one time of made kamaboko and has gel strength (510.35 g.cm), and the best quality (PLG : 0%; pH : 6.53; water content : 76.6%; folding test : 3.22; bite test : 3,77) when compared with washing cycle two times and three times. The best cryoprotectant addition was 4% trehalose and result of gel strength was 354.15 g.cm for three weeks of frozen storage.

scholarly journals Proximate and calcium analysis of nixtamalized corn grits as a raw material of Gorontalo traditional meal, Indonesia

2019 ◽  
Vol 11 (1) ◽  
pp. 56-62
Author(s):  
SUNARTO KADIR ◽  
LISNA AHMAD ◽  
YOYANDA BAIT
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Calcium Concentration ◽  
Calcium Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Raw Material ◽  
Two Factors ◽  
Lime Concentration

Abstract. Kadir S, Ahmad L, Bait Y. 2019. Proximate and calcium analysis of nixtamalized corn grits as a raw material of Gorontalo traditional meal, Indonesia. Nusantara Bioscience 11: 56-62. This study aims to find out the influence of additional lime concentration and the length of boiling time toward the proximate and calcium grits of corn (Zea mays L). The study was conducted using a randomized group factorial design of two factors. The first factor is calcium concentration consisted of three treatments; 0.5%, 1%, and 1.5%, and the second factor is the length of boiling time, consisting of two treatments; the 60-minute boiling time, and the 30-minute boiling time. The parameters of this study were water content, ash content, fat content, protein content, carbohydrate content, and calcium content. The ANOVA analysis reveals that the treatment of calcium concentration, and the length of boiling time insignificantly influence the water content, ash, protein, fat, carbohydrate, and calcium contents of nixtamal corn grits. Grits of nixtamal corn produced in this study has water content of 10.54-11.33%, ash content of 1.34-1.39%, protein content of 9.11-9.40%, fat content of 3.36-3.59%, carbohydrate content of 74.44-75.36%, and calcium content of 10.15-10.92%.

scholarly journals TECHNICAL AND CHEMICAL CHARACTERISTICS OF A DEEP-WATER SPECIES ANTIMORA MICROLEPIS

2019 ◽  
Vol 198 ◽  
pp. 230-238 ◽  
Author(s):  
T. A. Davletshina ◽  
L. V. Shulgina ◽  
K. G. Pavel ◽  
I. V. Maltzev
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Muscle Tissue ◽  
Deep Water ◽  
Essential Amino Acids ◽  
Fat Content ◽  
Raw Material ◽  
Omega 3 ◽  
Low Fat ◽  
Deep Water Species

Antimora microlepis is considered as a new object of deep-water fishery. Its body length in the catches of 2018 was 40–80 cm, on average 56 cm, weight — 570–5670 g, on average 2170 g. Water content of its meat was 81.6 % that is similar to the meat of cod (82.1 %) but lower than the water content for other deep-water fish species. The muscle tissue of А. microlepis is lowcalorie and distinguished by medium protein content (17.1 %) and low fat content (0.4 %). The proteins have standard number and ratio of essential amino acids, the index of ECB is 114.8 %. Among fatty acids of the meat lipids, PUFAs dominate (49.4 %), mainly omega-3 family, but their content does not exceed 0.2 g per 100 g of meat because of low fat content. The meat of A. microlepis could be a source of sodium and copper, these metals content in 100 g of muscle tissue satisfies the daily needs of human body by 14.1 % and 18.0 %, respectively. Because of high protein content and low fat content, the meat of A. microlepis can be considered as a dietary fish raw material for both general and specialized products.

scholarly journals Pengaruh Substitusi Jamur Tiram (Pleurotus ostreatus) dan Tepung Terigu Terhadap Mutu Kimia Nugget

2020 ◽  
Vol 20 (3) ◽  
Author(s):  
Suburi Rahman ◽  
Afe Dwiani
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Meat Product ◽  
Chemical Properties ◽  
Fat Content ◽  
Fiber Content ◽  
Raw Material ◽  
Oyster Mushroom ◽  
Processed Meat ◽  
Ground Meat

Nugget is a processed meat product made from ground meat that is molded in a rectangular shape and coated with seasoned flour. Nugget just like processed meat generally has a weakness at low fiber content. The presence of oyster mushroom substitution into nuggets will increase the fiber content. This study aims to determine the effect of oyster mushroom substitution and flour on the chemical properties of nuggets. The method that used in this study was a completely randomized design (CRD) with a single factor, consisting 6 treatment (N1= 0% oyster mushroom : 100% flour; N2= 10% oyster mushroom : 90% flour; N3= 20% oyster mushroom : 80% flour; N4= 30% oyster mushroom : 70% flour; N5= 40% oyster mushroom : 60% flour and N6= 50% oyster mushroom : 50% flour) with three times repetition. The data of the research were analyzed using Analysis of Variance at alpha 5% using Co-Stat software and tested continued using the test of Honest Real Difference (HRD) if there was real difference.The results showed that there were significant differences in the results of chemical analysis tests on the resulting nuggets such as water content, fat content and protein content. Nuggets with the addition of oyster mushroom and flour that suitable with SNI No. 01-6683-2004 (standard for quality of chicken nugget) for moisture content are all treatments (N1-N6). Even though the protein content and fat content do not suitable with standard because of the low results were caused by the high of water content of the ingredients and the low amount of protein and fat in the raw material.

scholarly journals PENGARUH PENGGUNAAN PELARUT DAN TEKNIK EKSTRAKSI TERHADAP MUTU GELATIN KAKI AYAM

2020 ◽  
Vol 16 (1) ◽  
pp. 10
Author(s):  
NFN Miskiyah ◽  
NFN Juniawati ◽  
Elmi Kamsiati
Keyword(s):  
Production Process ◽  
Protein Content ◽  
Fat Content ◽  
Gel Strength ◽  
Ash Content ◽  
Water Bath ◽  
Raw Material ◽  
Modification Process ◽  
Religious Aspects ◽  
Standard Regulation

<div><p>Proses produksi gelatin dari bahan baku alternatif diperlukan untuk mengatasi kebutuhan gelatin halal. Saat ini, terdapat batasan penggunaan gelatin, terkait dengan aspek kehalalannya. Eksplorasi proses produksi gelatin dari limbah pemotongan ayam memerlukan berbagai modifikasi agar memenuhi standar mutu gelatin yang telah ditetapkan oleh Standar Nasional Indonesia (SNI). Tujuan penelitian ini adalah mengetahui sifat fisikokimia gelatin yang dihasilkan dari kaki ayam dan karakteristiknya dari proses modifikasi gelatin. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap dengan empat ulangan. Perlakuan yang digunakan dalam penelitian adalah bahan pelarut (A) (A1: HCl 1%,, A2: NaOH 1%,; A3: CH3COOH 1%) dan metode ekstraksi (B) (B1: pemanasan menggunakan water bath dan B2: menggunakan panci bertekanan/presto). Hasil penelitian menunjukkan bahwa kaki ayam memiliki kandungan protein yang cukup tinggi, sehingga berpotensi digunakan sebagai bahan baku untuk produksi gelatin. Perlakuan terbaik adalah 2 hari ekstraksi menggunakan pelarut CH3COOH 1%, dengan proses ekstraksi menggunakan water bath selama 1 jam. Rendemen gelatin 6,75 ± 1,89%; kadar air 10,41 ± 0,63%; kadar abu 3,90 ± 0,43%; kandungan lemak 9,68 ± 1,21%; kandungan protein 77,21 ± 0,58%; pH 5,62 ± 0,13; bersifat larut; viskositas 6,67 ± 1,53 cPs; kekuatan gel 164,75 ± 3,40 g bloom; kandungan residu Cu 4,52 ± 0,71 ppm; Zn 9,92 ± 0,22 ppm; As 0,000 ± 0,00 ppm; dan Sulfit 5.56 ± 0,30 ppm. Proses produksi gelatin dengan menggunakan metode asam dan proses ekstraksi dengan <em>water bath </em>belum menghasilkan gelatin yang sesuai dengan standar mutu gelatin (SNI), sehingga perlu perbaikan dalam metode ekstraksi.</p></div><div> </div>Production process of gelatin from alternatif material is needed to overcome the supply of halal gelatin. There are several obstacles to the use of gelatin, one of this related to religious aspects, that is prohibition of consuming ingredients from pigs. Explorations of production process of gelatin from waste of chicken slaughtering house need some modiifications, so can meet to the Indonesian Standard Regulation (SNI). The purpose of this research was to know the physicochemical properties of gelatin produced from chicken feet, and their characteristics from modification process of gelatin. The results showed that chicken feet has a high enough protein content, so it was potential to be used as a raw material for gelatin production. The best treatment was 2 days exraction using CH3COOH 1% solvent, followed by heating using waterbath for 1 hour. Yield of gelatin 6.75 ± 1.89%; water content 10,41 ± 0,63%; ash content 3,90 ± 0,43%; fat content 9.68 ± 1.21%; protein content 77,21 ± 0,58%; pH 5.62 ± 0.13; solubility was soluble; viscosity 6.67 ± 1.53 cPs; gel strength 164.75 ± 3.40 bloom; Cu residue content of 4.52 ± 0.71 ppm; Zn 9,92 ± 0,22 ppm; As 0,000 ± 0.00 ppm; Sulfite 5.56 ± 0.30 ppm. However, it is need improvement to reduce the fat content in gelatin product

scholarly journals Soybean Varieties wth Possible Utilization in Food Industry

2013 ◽  
Vol 70 (2) ◽  
pp. 459-460
Author(s):  
Raluca REZI ◽  
Eugen MUREȘANU
Keyword(s):  
Protein Content ◽  
Food Industry ◽  
Oil Content ◽  
Breeding Program ◽  
High Protein ◽  
Raw Material ◽  
Human Consumption ◽  
Soybean Variety ◽  
High Protein Content

Like other legumes, soybeans are rich in nutrients. However, the macronutrient profile of soybeans differs in some important ways from most other legumes. Soybeans are higher in both protein and oil content than other beans and are relatively low in carbohydrates. Food industry use products using soybean or soybean-derived products as one of the main ingredients. The main characteristics for a soybean variety to be used as raw material for the food industry are: light hilum colour, high protein content, low content in allergent factors. The new orientation for the Breeding Program at ARDS Turda for variety breeding is to offer soybean varieties with special use such as varieties for human consumption. The characteristics and features of the soybean varieties created at A.R.D.S. Turda recommend them to have possible utilization   in the food industry.

scholarly journals Effects of transglutaminase enzyme on physicochemical properties of milkfish (Chanos chanos) surimi gel

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 49-57
Author(s):  
I. Yuliana ◽  
M. Mahendradatta ◽  
A. Laga
Keyword(s):  
Reaction Time ◽  
Protein Content ◽  
Enzyme Concentration ◽  
Fat Content ◽  
Gel Strength ◽  
Raw Material ◽  
Surimi Gel ◽  
Two Factors ◽  
Two Stages ◽  
Physical And Chemical

Milkfish is one type of fish that can be used as raw material for surimi. However, previous research indicated that the quality of surimi powder produced from milkfish needed some improvements in order to produce surimi with good texture and strength gel. The addition of microbial transglutaminase (MTGase) enzyme is expected to produce surimi with better gel characteristics. The research objectives were to determine the best enzyme concentration and reaction time in the formation of surimi gel and to determine the effect of enzyme addition on the physical and chemical characteristics of surimi gel produced. The research was divided into two stages: 1) preparation for making surimi, and 2) determination of enzyme concentration and reaction time for surimi gel formation. The research treatment consisted of two factors, which were enzyme concentration (0, 0.1, 0.3, 0.5 units/g of surimi) and reaction time (0, 30, 60 mins). The observation parameters consisted of yield, gel strength, whiteness, pH, water content, protein content, and fat content. The results showed that the best concentration of MTGase enzyme was 0.5 units/ g with a reaction time of 60 mins. The addition of transglutaminase enzyme gave an effect significantly on gel strength, whiteness, protein content, and fat content in the milkfish surimi gel produced.

ANALISIS FISIKA KIMIA DARI KERANG DARA (Anadara granosa) YANG BERASAL DARI KAYUTANYO KAB. BANGGAI The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, Kab.Banggai

2018 ◽  
Vol 2 (2) ◽  
Author(s):  
SULASMI ANGGO
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Water Solubility ◽  
Gravimetric Method ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Dust Content ◽  
Total Dust ◽  
Physical Chemical ◽  
Anadara Granosa

The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, kab. Banggai, has been conducted.Dara shell meat is sleaned and dried and after that powered with blender. Determine % rendement, water bonding capacity and index water solubility with Anderson method, coarse fat content with gravimetric method and carbohydrate method with “bye difference” decrease method.The result of analysis showed rendement value is 24,35%, water bonding capacity is 1,6248 gram/ml, index water solubility is 0,202 gram/ml, water content is 79,0045%, total dust content is 1,072%, coarse protein content is 2,25%, coarse fat content is 8,47%, carbohydrate content is 9,2035%. Keyword : Dara shells, (Anadara granosa), analysis physical chemical

scholarly journals Proteins and Bioactive Peptides in High Protein Content Foods

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1186
Author(s):  
Fidel Toldrá ◽  
Leticia Mora
Keyword(s):  
Enzymatic Hydrolysis ◽  
Protein Content ◽  
Human Body ◽  
Bioactive Peptides ◽  
High Protein ◽  
Microbial Fermentation ◽  
Gastrointestinal Digestion ◽  
High Protein Content ◽  
By Products

Foods and their industry by-products constitute very good sources of bioactive peptides, which can be naturally generated during processing but are also extensively produced through enzymatic hydrolysis, microbial fermentation, and even during gastrointestinal digestion in the human body [...]

scholarly journals Culinary and nutritional quality of common bean lines with Carioca grain type and interaction with environments

Revista CERES ◽  
2017 ◽  
Vol 64 (2) ◽  
pp. 159-166 ◽  
Author(s):  
Helton Santos Pereira ◽  
Renata Cristina Alvares ◽  
Leonardo Cunha Melo ◽  
Antônio Félix da Costa ◽  
Hélio Wilson Lemos de Carvalho
Keyword(s):  
Genetic Variability ◽  
Common Bean ◽  
Protein Content ◽  
Block Design ◽  
Genetic Effect ◽  
Cooking Time ◽  
High Protein ◽  
High Protein Content ◽  
Randomized Block Design ◽  
Distrito Federal

ABSTRACT The objectives of this work were to study the genetic variability and the interaction between genotypes and environments for cooking time and protein content of bean grains as well as to identify elite lines of Carioca grain type with short cooking time, high protein content and high adaptability and stability for these two traits. Sixteen experiments were conducted in a complete randomized block design with three replications during the rainy, dry and winter seasons, in Goiás, Distrito Federal, Pernambuco, Sergipe, Bahia and Paraná States, in 2009 and 2010. Each trial was composed by 16 elite lines of Carioca grain type and the data of cooking time and protein content were obtained. Data were submitted to analysis of variance and to stability and adaptability analysis, according to the methodology proposed by Annichiarico. Genetic variability was found for cooking time and for protein content among Carioca common bean elite lines; however, for protein content this variability is lower. The environmental effect is important for the expression of these traits and is larger than the genetic effect. The interaction between genotypes and environments is important for cooking time and for protein content of common beans. The lines CNFC 11951 and CNFC 11962 presents short cooking time, high protein content and high stability and adaptability for both traits.

scholarly journals PENGARUH PERBANDINGAN TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG

2018 ◽  
Vol 7 (1) ◽  
pp. 12
Author(s):  
Utafiyani . ◽  
Ni Luh Ari Yusasrini ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Green Bean ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

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