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Emulsifying Characteristics of Gelatin Hydrolysate from Tilapia Skin Covalently Attached with N-hydroxysuccinimide Esters of Fatty Acids
Get PDFThis study aims to combine two modification methods, namely enzymatic hydrolysis and covalent attachment with hydrophobic groups, to increase the emulsifying properties of gelatin. The experiment was conducted by using a completely randomized design with three replicates. Enzymatic hydrolysis of gelatin resulted in higher contents of free amino groups, which could be attached to hydrophobic groups. Gelatin hydrolysates covalently attached with the N-hydroxysuccinimide esters of C14:0 and C18:0 fatty acids at a molar ratio of 3.0 showed high emulsifying activity but low stability. Among the samples obtained, gelatin hydrolysate covalently attached with C18:0 at a molar ratio of 3.0 revealed the highest emulsifying activity; however, this sample cannot be considered the best emulsifier among the samples because of its low stability
Formulasi dan Karakteristik Bubur Kacang Merah (Phaseolus vulgaris L.) Instan dengan Pemanis Sukrosa, Isomalto-oligosakarida dan Fibercreme
Get PDFThis study aimed to characterize red kidney bean instant porridge formulation with sucrose (BKM S), isomalto-oligosaccharides (BKM IMO), and fibercreme (BKM FC) as sweeteners on sensory, chemical and physical properties. Isomalto-oligosaccharides and fibercreme are used as sucrose substitutes because they provide a sweet taste as well as high fiber that can provide health benefits. The result showed that IMO and FC as a sucrose replacement in red kidney bean instant porridge formulation did not affect the texture, instead of lowering the acceptance level. The formulations did not change rehydration time but reduced the viscosity, while the water holding capacity increased with IMO replacement but decreased in FC replacement. Besides, the formulations increased the amount of fiber and decreased calories
Conduct and Performance of Catfish Marketing Channels in the Special Region of Yogyakarta, Indonesia
Get PDFCatfish is one of the leading fishery commodities in Indonesia. Its production is high in the Special Region of Yogyakarta, that is, 45.44% of the total aquaculture production and 35.58% of the total aquaculture production. This study aimed to determine the type of marketing channels, including the conduct and performance of catfish marketing, and the efficiency of catfish marketing in the Special Region of Yogyakarta. Samples were obtained through purposive and snowball sampling, and data were collected through in-depth interviews with 30 respondents and examined through descriptive analysis and an SCP approach focusing on conduct and performance analysis. Result showed that two marketing channels were available. The first type consisted of fish farmers, collectors, and retailers, and the second type included fish farmers and retailers. Market conduct analysis revealed that the determination of the catfish price was dominated by collectors, marketing costs varied among players, and the government did not intervene with its trade. Market performance analysis indicated that fish farmers received 71.98% of their share on marketing channel 1 and 80.49% on marketing channel 2. The profit-to-cost ratios of collectors and retailers were 1.31 and 0.29 in marketing channel 1, respectively. In marketing channel 2, the profitto-cost ratio of retailers was 1.65. Therefore, marketing channel 2 was more efficient than marketing channel 1
Pemurnian Produk Mono-Diasilgliserol (MDAG) Hasil Gliserolisis Kimia dengan Metode Demulsifikasi Krim
Get PDFCream demulsification is one of the purification method for separating the glycerol residue contained as emulsion with MDAG’s product. This method could be used to break emulsion system by adding electrolyte solution. This research aims to compare the performance of calcium chloride and calcium nitrate as electrolyte solution that is used in the process of cream demulsification. MDAG used was Fully Hydrogenated Palm Kernel Oil (FHPKO) from glycerolysis process. Based on student t-test, there was no significant difference (p>0,05) detected between the products of cream demulsification method using calcium nitrate and calcium chloride as electrolyte solution. It was discovered that calcium nitrate reduced residual glycerol from 11,69±0.88% to 0,57±0,07%; with characteristics of MDAG’s products were free fatty acid (ALB) of 8,51±0,94%, monoacylglycerol (MAG) of 31,53±3,27%, diacylglycerol (DAG) of 19,46±0,52%, triacylglycerol (TAG) of 39,93±4,66% and yield of 81,00±3,61%.respectively. In other hand, calcium chloride reduced residual glycerol from 11,69±0,88% to 0,64±0,06%; with characteristics of MDAG’s products were ALB of 8,91±0,71%, MAG of 9,79±1,97%, DAG of 19,16±0,53%, TAG of 41,49±3,24% and yield of 80,00±4,00%, respectively. Therefore, calcium nitrate can be to replace calcium chloride as electrolyte solution in cream demulsification method, especially in reducing the glycerol residue
Sifat Fisikokimia dan Profil Asam Lemak Minyak Ikan dari Kepala Kakap Merah (Lutjanus malabaricus)
Get PDFRed snapper processing industry (Lutjanus malabaricus) produces more than 50% solid waste and by-products, so the by-product of red snapper processing, viz., the fish head is a potential source of omega-3. This study aimed to determine the rendering method and extraction time, producing the best quality fish oil that is rich in omega-3 from the red snapper head. The samples were taken from a fish fillet industry in Pasuruan, East Java, Indonesia. Randomized Block Design (RBD) with two factors has been used to evaluate different rendering methods (wet and dry rendering) and extraction time (1, 2, and 3 hours) in triplicate. The results showed that the best fish oil was produced by wet rendering method in 1 hour of extraction time, achieving peroxide number 0.98 meq/kg, free fatty acid 1.02%, acid number 2.02%, extraction yield 9.02%, water content 4.22% (wb), brightness (L) 43.5, redness level (a) -0.9, and yellowish level (b) 2.7. The fish oil consisted of 31 types of fatty acids with palmitic acid as the major fatty acid. Additionally, the oil also contained omega-3 (14.02%) as well as AA, DHA, and EPA
Quality of Virgin Coconut Oil with Addition of Peppermint Oil
Get PDFVirgin coconut oil (VCO) is a pure coconut oil made from mature and fresh coconut meat. VCO is consumed for health-related reasons, but the unsaturated fatty acids of VCO are prone to oxidation. Mixing VCO with peppermint oil, which contains antioxidants, inhibits the oxidation of unsaturated fatty acids and thus prevents the rancidity of VCO. This research used the antioxidants from peppermint oil to improve VCO quality. VCO contains antioxidants, such as α-pinene, menthol, 1,8-cineol, camphor, flavonoid, borneol, tocopherol, and carotene. The treatments consisted of three peppermint oil concentrations (2.5%, 5%, and 7.5%) in VCO. Results showed that the additionof peppermint oil significantly improved VCO quality. The optimal concentration of peppermint oil in VCO was 7.5% with a water content of 0.05%, a free fatty acid value of 0.13%, a peroxide value of 0.53 mg eq/kg, an iodine value of 4.42 g I2/100 g, a total plate count of 0 cfu/mL, and antioxidant activity of 90.28%
Peningkatan Kelarutan Glukomanan Porang (Amorphophallus muelleri Blume) dengan Penggilingan Basah dan Kering
Get PDFDespite of hydrophilic, glucomannan solubility is so slow that its solubility increase is required for easier, faster, and wider application. This research objective was to find a milling method which can enhance glucomannan solubility with high sol transparency, WHC and apparent viscosity. Native glucomannan extract from porang corm was classified into 3 treatments, no milling (native), grinding to pass through 80 mesh sieve (dry milling) or before grinding, the glucomannan were dissolved and precipitated using ethanol (wet milling) which then dried and passed through 80 mesh sieve. Compared to dry milling (13%), wet milling could significantly enhance higher glucomannan solubility (18%) with high sol transparency, WHC and apparent viscosity due to its depolymerization, molecular weight reduction, more porous and amorphous morphology as well
Karakteristik Growol yang Dibuat dengan Variasi Varietas Ubi Kayu (Manihot esculenta Crantz) dan Lama Fermentasi
Get PDFGrowol is a staple food made from processed cassava through fermentation, washing, pressing, and chopping. It is beneficial to health due to its lactic acid bacteria content. The problem was that producers always mix different cassava varieties, and varied fermentation time. Meanwhile, each cassava has different composition, especially their starch content. The fermentation time was not constant which ranges between 2-4 days. Furthermore, the typical sour taste and lactic acid bacteria content are determined by the length of this period. Therefore, this study aimed to evaluate the effect of cassava varieties and fermentation time on the chemical properties, total lactic acid bacteria (LAB), and the preference level of growol. The cassava used in this study were Meni, Ketan, and Lanting varieties, with fermentation time ranging between 2-4 days. Each sample were analyzed to determine moisture content, starch, and amylose. Furthermore, the fermented cassava that has been washed and pressed, was steamed for 15 minutes. Therefore, the resulted growols were analyzed to determine their moisture content, pH, titratable acidity, total LAB, and preference level using hedonic test method. The results showed the starch content were not significantly different, but the chemical properties was affected by the fermentation time (moisture content, amylose, titratable acidity), total LAB and preference level. Furthermore, the acceptable growols were made from Meni variety with fermentation time ranging between 2-4 days, or Ketan and Lanting varieties with 2 days fermentation. However, based on the lactic acid bacteria content, growol should be made with Meni variety with 4 days fermentation process, which had moisture content of 60.31 ± 0.21%, titratable acidity of 0.40 ± 0.05% and lactic acid bacteria content of 1.5x106 cfu/g
Penilaian Daya Dukung Sungai Antirogo di Kabupaten Jember terhadap Beban Pencemaran Menggunakan Metode Streeter-Phelps
Get PDFThe Antirogo River is a tributary of Bedadung Watershed which flows from Tegal Gede Village to Sumbersari Village, Jember Regency, East Java. The land areas near the River is used for agriculture, residential settlements, and industry. The wastes dumped from these lands degrades the water quality. Therefore, this study aimed to determine the river capacity against pollution loads, using the Streeter Phelps method in accordance with the Decree of Environment State Minister No. 110 of 2003. Water samples was taken from the River and divided into four monitoring points namely ATR01, ATR02, ATR03, and ATR04. A purposive sampling method was used and the water quality was analyzed. The average pollution load is 70.37 kg/day. Furthermore, the highest load is 81.04kg/day at ATR03 and the lowest is 64.81 kg/day at ATR04. Therefore, the river’s capacity can be determined by calculating the reaeration and deoxygenation rate, critical oxygen deficit, distance, and time taken to reach a point. The average deoxygenation rate is 1.77 mg/L.day, and that of reaeration is 16.13 mg/L.day. Also, the DOact values at ATR01, ATR02, ATR03, and ATR04 were 6.59 mg/L, 6.67 mg/L, 6.63 mg/L, and 6.67 mg/L respectively. The average value of oxygen deficit is 1.19 mg/L. According to the values of deoxygenation, reaeration, oxygen deficit, and DOact, it can be interpreted that the river is not in a critical condition, and, therefore, can tolerate pollutant load of 7.26 kg/day
Status Ketahanan Pangan dan Faktor Sosio-Ekonomi pada Masyarakat Pesisir Kabupaten Buru Selatan
Get PDFFood security was one of the global issues, especially in developing countries, including Indonesia. This study aimed to examine the status of food security and its related factors in the coastal communities in the area of Buru Selatan District, Maluku Province. This study used secondary data collected from a household health survey conducted by the Faculty of Medicine, Pattimura University in November 2017. Information is derived from 899 respondents aged 20−60 years. Food security status was measured using the US Household Food Security/Hunger Survey Module (USFSSM). Factors ranging from environmental, household and individual levels are included in the analysis. Logistic regression method was applied to determine factors associated with food security status. Of the 899 respondents interviewed, only 30% was food secured and about 70% suffered fromfood insecurity (33,7% experienced food insecurity with hunger). Respondents from Waesama Sub-district were more food secured than those from Kepala Madan Sub-district (aOR = 2,16, 95% CI: 1,33-3,52, p=0,002). Respondents from "very rich" households were three and a half times more food-secured than "very poor" households (aOR = 3,49, 95% CI: 2,13-5,73, p<0,001). In addition, those who paid for the membership of health insurance were more food secured than those who got waived payment of contributions (aOR = 1,49, 95% CI: 1,07-2,08, p=0.018); and respondents living in an ideal household density (8 m2 or more per person) were more food secured than those innot ideal condition (aOR = 1,55, 95% CI: 1,01-2,39, p=0,047). Our study showed that intersectoral collaboration is important to improve community’s food security status. Long and short term interventions aimed at reducing poverty and providing subsidized foods, including fortified ones, to the those in need accompanied by educational programs to improve community knowledge about various alternative of local food are essential