Jurnal Pengolahan Hasil Perikanan Indonesia
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A literature review of allergen properties in fish collagen and its derivative products: Kajian pustaka sifat alergen pada kolagen ikan dan produk turunannya
No full textIkan termasuk dalam makanan yang umum dikategorikan sebagai alergen yang reaksi alerginya termediasi oleh Immunoglobulin E (IgE). Kolagen ikan menjadi salah satu penyebab reaksi alergi, yang ditunjukkan dengan gejala ringan hingga berat seperti mual, gatal, hingga anafilaksis pada anak-anak, remaja, dan dewasa. Kajian dari penelitian-penelitian sebelumnya belum secara spesifik dan lengkap menjelaskan karakteristik kolagen ikan dan turunannya sebagai alergen. Penelitian ini bertujuan untuk menjelaskan secara mendalam sifat, faktor yang berkontribusi serta potensi bahaya pada kolagen ikan dan turunannya sebagai alergen. Metode penelitian yang digunakan adalah kajian literatur yang merangkum beberapa penelitian utama untuk menghasilkan temuan yang komprehensif. Struktur kolagen, alergen kontaminan, dan jenis ikan dapat memengaruhi alergenisitas kolagen ikan. Proses pengolahan seperti pemanasan, perlakuan asam maupun enzim, serta pencucian dapat menentukan alergenisitias kolagen ikan serta turunannya. Struktur kolagen ikan dapat berubah karena pemanasan, namun alergenisitasnya tidak dapat diturunkan. Kolagen ikan juga dinyatakan memiliki ketahanan yang baik pada enzim sehingga dapat dengan mudah berikatan dengan sel imun. Selain itu, usia menjadi faktor bagaimana kolagen ikan dan turunannya bersifat sebagai alergen. Orang dewasa memiliki frekuensi pengikatan IgE yang lebih besar pada kolagen ikan dibandingkan anak-anak hingga remaja. Melalui hasil penelitian serta data-data yang ada terkait kasus alergi dan potensi bahaya kolagen ikan dan turunannya sebagai alergen, kolagen ikan dan turunannya termasuk ke dalam alergen yang berpotensi. Perlu adanya penelitian lebih lanjut terkait alergi terhadap kolagen ikan dan turunannya khususnya di negara yang tidak mewajibkan pencantuman alergen kolagen ikan dan turunannya karena hal ini terkait dengan keamanan pangan.Fish are generally categorized as allergens that cause reactions mediated by Immunoglobulin E (IgE). Fish collagen is one of the causes of allergic reactions, ranging from mild symptoms such as nausea and itching to severe symptoms such as anaphylaxis across all ages. Previous research has not specifically or comprehensively explained the characteristics of fish collagen and its derivatives as allergens. This study aims to address this gap by explaining the properties, contributing factors, and potential hazards of fish collagen and its derivatives as allergens. This research employed a literature review summarizing several main studies to produce comprehensive findings. The structure of collagen, contaminant allergens, and fish type can affect the allergenicity of fish collagen. Processing methods, such as heating, acid or enzyme treatment, and washing, can determine allergenicity. The structure of fish collagen can change upon heating, but its allergenicity cannot be reduced. Fish collagen is also known to have good resistance to enzymes; therefore, it can easily bind to immune cells. Another factor was age, in which adults had a greater frequency of IgE binding to fish collagen than did children and adolescents. They were included as potential allergens based on research results and existing data regarding allergy cases and their potential hazards. Therefore, there is a need for further research on allergies to fish collagen and its derivatives, especially in countries that do not require the inclusion of allergens where food safety matters
Profil tekstur dan uji hedonik bakso ikan lele dengan penambahan tepung ubi kelapa (Dioscorea alata): Texture profile and hedonic test of catfish meatballs with purple yam (Dioscorea alata) flour addition
No full textBakso umumnya menggunakan tepung tapioka sebagai bahan pengisi dan pengikat air dalam adonan serta membentuk tekstur lebih padat, kompak dan kenyal. Sumber pati selain tepung tapioka yang dapat digunakan sebagai bahan pengisi dan pengikat pada pembuatan bakso, salah satunya adalah ubi kelapa (Dioscorea alata). Tujuan penelitian ini adalah untuk menentukan persentase tepung ubi kelapa terbaik pada bakso ikan lele terhadap profil tekstur, hedonik dan proksimat. Formula bakso dengan perlakuan penambahan tepung ubi kelapa yang digunakan berdasarkan berat tepung tapioka, yaitu 0% (F0), 10% (F1), 20% (F2), 30% (F3), 40% (F4), dan 50% (F5). Parameter yang diuji meliputi Texture Profile Analysis (TPA) yang mencakup nilai hardness, cohesiveness, springiness, chewiness, gumminess dan fracturability. Uji hedonik bakso dilakukan terhadap 30 panelis tidak terlatih menggunakan metode perbandingan jamak. Nilai gizi bakso ikan pada penelitian ini berdasarkan paramater kadar air, abu, lemak, protein dan karbohidrat. Hasil pengujian nilai tekstur menunjukkan bahwa nilai hardness yaitu 20,23-24,89 N, cohesiveness 0,68-0,78 gf, springiness 0,84-0,89 mm, chewiness 12,48-14,33 mJ, gumminess 14,80-18,40 N dan fracturability 1,98-2,09 N. Hasil uji hedonik panelis terhadap bakso ikan lele penambahan tepung ubi kelapa secara keseluruhan memilih perlakuan F1 (10%) dengan nilai rata-rata 3,6 dengan kategori penilaian agak lebih suka dari F0 (tanpa penambahan ubi kelapa). Perlakuan terpilih mempunyai kadar protein yang memenuhi SNI yaitu 7,26%.Generally, meatballs use tapioca flour as a filler and a water binder in the dough to form a denser, more compact, and chewy texture. Starch other than tapioca flour can be used as a filler and binder in making meatballs, one of which is purple yam (Dioscorea alata). The aim of this study was to determine the best purple yam flour for catfish meatballs in terms of texture and hedonic and proximate profiles. The meatball formula with the percentage of purple yam flour added was based on the weight of tapioca flour: 0% (F0), 10% (F1), 20% (F2), 30% (F3), 40% (F4), and 50% (F5). The parameters tested included Texture Profile Analysis (TPA), which included hardness, cohesiveness, springiness, chewiness, gumminess, and fracturability. The meatball hedonic test was performed on 30 untrained panelists using the multiple comparison method. The nutritional value of the fish balls in this study was based on the water, ash, fat, protein, and carbohydrate content. The texture value test results show hardness value is 20.23-24.89 N, cohesiveness 0.68-0.78 gf, springiness 0.84-0.89 mm, chewiness 12.48-14.33 mJ, gumminess 14 .80-18.40 N and fracturability 1.98-2.09 N. Overall, the panelists\u27 hedonic test results for catfish meatballs with the addition of purple yam flour chose treatment F1 (10%) with an average value of 3.6, which was somewhat preferable to F0 (without the addition of purple yams). The selected treatment had a protein content that met the SNI of 7.26%
Viskositas dan aktivitas antibakteri kitin berpartikel nano yang dihidrolisis dengan volume HCl berbeda: Viscosity and antibacterial activity of nano-particle chitin hydrolyzed with different volumes of HCl
No full textKitin dan kitosan memiliki sifat antibakteri. Kitin bersifat tidak mudah larut sehingga harus diubah menjadi partikel yang mudah larut. Pembentukan kitin menjadi partikel yang mudah larut dapat dilakukan melalui memodifikasi menjadi bentuk nano menggunakan senyawa asam dan proses destruksi berkecepatan tinggi. Proses pengecilan partikel diduga dapat memengaruhi aktivitas antibakteri dan viskositas kitin. Penelitian ini bertujuan untuk menentukan perbandingan kitin dan HCl terbaik untuk menghasilkan nano kitin berdasarkan zona hambat bakteri yang maksimum dan viskositas larutan nanokitin. Bakteri yang diuji adalah Staphylococcus aureus, Escherichia coli, dan Salmonella sp. Perlakuan yang diberikan adalah perbandingan kitin dan HCl, yaitu 1:8, 1:10, dan 1:12 (b/v). Parameter yang dianalisis meliputi rendemen partikel nanokitin, zona hambat bakteri, dan viskositas larutan nanokitin. Perbandingan kitin dan HCl 1:8 merupakan hasil terbaik menghasilkan nanokitin 70,44%. Perbedaan jumlah HCl dalam menghidrolisis kitin berpengaruh terhadap zona hambat bakteri. Zona hambat terhadap Salmonella sp. yaitu 7,4 mm dan S. Aureus, yaitu 8,10 mm. Zona hambat untuk E. coli hanya terdapat pada perlakuan perbandingan 1:10. Nilai viskositas tidak dipengaruhi oleh perbedaan perbandingan kitin dan HCl. Nanokitin dari perbandingan 1:8 berpotensi sebagai bahan aktif dalam pembuatan edible film.Chitin and its derivative chitosan possess antibacterial properties. To facilitate their application, chitin, which is highly insoluble, must be converted into soluble particles. This can be achieved by reducing the particle size using acidic compounds and a high-speed destruction process. It is believed that particle reduction affects the antibacterial activity and viscosity of chitin. The objective of this study was to determine the optimal ratio of chitin and HCl for producing nano-chitin based on the maximum zone of bacterial inhibition and the viscosity of the resulting solution. The bacteria tested were Staphylococcus aureus, Escherichia coli, and Salmonella sp. The treatments were administered at three different ratios of chitin to HCl: 1:8, 1:10, and 1:12 (w/v). The parameters analyzed included the yield of nanochitin particles, zone of bacterial inhibition, and viscosity of the nanochitin solution. A chitin: HCl ratio of 1:8 yielded the best result, producing 70.44% of nanochitin. Differences in the amount of HCl used to hydrolyze chitin affected the bacterial inhibition zone. The inhibition zones of Salmonella sp. (7.4 mm), and S. aureus (8.10 mm). The only observed zone of inhibition for E. coli was treatment with 1:10. Viscosity was not affected by the different chitin-to-HCl ratios. Nanochitin from the ratio of 1:8 has the potential as an active ingredient in the manufacture of edible film
Karakteristik proksimat dan organoleptik nuget ikan gabus dengan penambahan bawang Dayak asal Kalimantan Tengah: The proxymate characteristics and organoleptic of snakehead fish nugget with addition of Dayak onion from Central Kalimantan
No full textIkan gabus mengandung albumin dan gizi yang diperlukan oleh tubuh. Bawang Dayak merupakan tanaman khas Kalimantan Tengah yang memiliki ragam manfaat. Manfaat bawang Dayak yang ditambahkan ke dalam nuget ikan gabus belum dilaporkan. Tujuan penelitian adalah untuk menentukan perlakuan terbaik penambahan bawang Dayak (0, 5, 10, dan 15%) pada nuget ikan gabus berdasarkan parameter komposisi kimia dan organoleptik (ketampakan, rasa, aroma, dan tekstur) terhadap nuget ikan gabus. Karakteristik proksimat nuget ikan gabus dengan penambahan bawang Dayak menunjukkan kadar abu 1,06-1,51%, protein 6,20-7,35%, lemak 1,60-2,07% dan karbohidrat 20,80-23,02% memenuhi SNI 7758:2013, sedangkan kadar air 67,20-68,58% melebihi SNI 7758:2013. Karakteristik organoleptik menunjukkan bahwa penerimaan rata-rata dari 30 orang panelis terhadap nuget ikan gabus, yaitu rasa 4,93-6,87 (agak masam-kurang kuat); aroma 5,47-6,40 (apek-kurang kuat); tekstur 5,40-6,87 (agak lembek-agak padat); dan ketampakan 5,07-7,13 (agak basah-kurang cemerlang).Snakehead fish contain albumin and nutrients that are needed by the body. Dayak onions are a typical Central Kalimantan plant with various benefits. The benefits of adding Dayak onions to snakehead fish nugets have not yet yet been reported. The aim of the study was to determine the best treatment of the addition of Dayak onion (0, 5, 10, and 15%) to snakehead fish nugget based on the chemical and organoleptic (appearance, taste, aroma, and texture) composition parameters. The proximate characteristics of snakehead fish nugets with the addition of Dayak onions showed an ash content of 1.06-1.51%, protein 6.20-7.35%, fat 1.60-2.07%, and carbohydrates 20.80-23.02% meet SNI 7758:2013, while the water content of 67.20-68.58% exceeded SNI 7758:2013. Organoleptic characteristics showed that the average acceptance of the 30 panelists for snakehead fish nuget was 4.93-6.87 (slightly sour-not strong); aroma 5.47-6.40 (musty-less strong); texture 5.40-6.87 (slightly soft-slightly dense); and visibility 5.07-7.13 (slightly wet-less bright)
Karakteristik dendeng daging lumat ikan tongkol dengan penambahan tepung rumput laut Gracilaria sp.: Characterization of tuna jerky with the addition of seaweed (Gracilaria sp.) flour
No full textFish jerky has a hard texture, which makes it less attractive to consumers. The aim of this study was to determine the concentration of Gracilaria sp., the best seaweed flour, to determine the characteristics of crushed tuna jerky (Euthynnus affinis). The research method used in this study was a Completely Randomized Design with one treatment and three replicates. Data were analyzed using analysis of variance (ANOVA) and preference levels using Kruskal-Wallis analysis. Result shown that seaweed flour characterization was consisted dietary fiber 75,32±0,69%, viscosity 5.52±0.01 cPs, gel strength 40.65±0.04 g/cm2, agar 32.22±0.01%, heavy metal Hg was <0.002 ppm, Pb was <0.004 ppm and Cd was 0.063±0.001 ppm, water content 11.77±0.34% and yield 14.02±0.06%. Based on the research results, the addition of 2.5% Gracilaria sp. flour resulted in high-quality jerky with an appearance value of 7.67, flavor of 7.30, texture of 7.60, and taste of 7.03 from 1-9 scales. The result of the paired comparison test against commercial jerky (beef) was positive, which means that the quality of tuna jerky was better than that of commercial jerky and was well accepted by the panelists. Proximate analysis of tuna jerky shown that protein content 34.36±0.01%, water 10.56±0.15%, lipid 3.08±0.44% and ash 6.30±0.05%. Texture analysis results shown hardness of 976.67±189.11, adhesiveness of 0.24±0.18 and fracture of 12.96±3.56.Dendeng pada umumnya memiliki tekstur yang keras sehingga kurang diminati oleh konsumen. Tujuan penelitian ini untuk menentukan konsentrasi penambahan tepung rumput laut Gracilaria sp. terbaik terhadap karakteristik dendeng daging lumat ikan tongkol (Euthynnus affinis). Metode yang digunakan adalah rancangan acak lengkap (RAL) dengan 5 perlakuan, yaitu penambahan tepung rumput laut Gracilaria sp. pada pembuatan dendeng lumat ikan tongkol dengan konsentrasi 0; 2,5; 5; 7,5 dan 10%. Data dianalisis dengan ANOVA dan data kesukaan diuji dengan Kruskal Wallis. Hasil karakteristik tepung rumput laut diperoleh kandungan serat pangan 75,32±0,69%, viskositas 5,52±0,01 cPs, kekuatan gel 40,65±0,04 g/cm2, agar 32,22±0,01%, kandungan logam berat Hg <0,002, Pb <0,004 mg/kg dan Cd 0,063±0,01 mg/kg, kadar air 11,77±0,34%, serta rendemen 14,02±0,06%. Penambahan tepung rumput laut Gracilaria sp. 2,5% pada dendeng lumat ikan tongkol menghasilkan kualitas terbaik dengan nilai ketampakan (7,67), aroma (7,30), tekstur (7,60), serta rasa (7,03) pada skala 1-9. Hasil uji perbandingan pasangan dengan dendeng komersial (dendeng sapi) memberikan nilai positif dan dapat disimpulkan bahwa hasil produk dendeng ikan tongkol terpilih memiliki mutu sensori yang lebih baik dibandingkan dengan dendeng komersial dan dapat diterima oleh panelis. Hasil analisis proksimat dendeng, yaitu kadar protein 34,36±0,01%, air 10,56±0,15%, lemak 3,08±0,44%, dan abu 6,30±0,05%. Hasil analisis tekstur, yaitu hardness 976,67±189,11, adhesiveness 0,24±0,18, dan fracture 12,96±3,56
Chemical characteristics of fish sticks from different parts of catfish (Clarias sp.): Karakteristik kimia stik ikan dari bagian ikan lele (Clarias sp.) yang berbeda
No full textCatfish is a widely cultivated freshwater fish because of its quick and easy farming and stable market price. Catfish is consumed by frying, grilling, or processing into meatballs, nuggets, shredded meat, and fish sticks. This study aimed to assess the best treatment for different parts of catfish used to make fish sticks based on their calcium and phosphorus content. A Completely Randomized Design (CRD) was employed with three treatments: minced catfish (MC), HFC (head and fishbone catfish (HFC), and WGGC (whole gilled and gutted catfish (WGGC). The parameters analyzed included proximate, calcium, and phosphorus content. The tests showed significantly different results (p<0.05) in terms of moisture, ash, fat, carbohydrate, calcium, and phosphorus content of the three treatments. Meanwhile, the protein content of fish sticks in this study was not significantly different, namely 10.67-10.92%. Fish sticks made from gilled and gutted whole fish (meat and bones) had a calcium content of 0.68±0.02% and a phosphorus content of 0.083±0.00%, thus having the potential to be an alternative processed product with minimal waste (zero-waste).Ikan lele merupakan salah satu jenis ikan air tawar yang banyak dibudidayakan oleh masyarakat karena waktu panen yang cepat, mudah, serta harga yang stabil. Konsumsi lele tidak hanya dalam bentuk ikan goreng atau bakar, namun dapat dijadikan produk olahan di antaranya bakso, nuget, abon, dan juga stik ikan. Penelitian ini bertujuan untuk menentukan perlakuan terbaik perbedaan bagian ikan lele yang digunakan pada pembuatan stik ikan berdasarkan kandungan kalsium dan fosfor. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan tiga perlakuan bagian ikan, yaitu MC (bagian daging), HFC (bagian tulang dan kepala ikan) dan WGGC (ikan utuh yang telah disiangi). Parameter yang dianalisis meliputi proksimat, kandungan kalsium, dan fosfor. Hasil penelitian menunjukkan bahwa perbedaan bagian ikan yang digunakan, menunjukkan pengaruh nyata (p<0,05) terhadap kadar air, abu, lemak, karbohidrat, kalsium dan fosfor. Perbedaan bagian ikan tidak berpengaruh terhadap kadar protein stik ikan, yaitu berkisar 10,67-10,92%. Stik ikan pada perlakuan penambahan seluruh bagian ikan yang telah disiangi (daging dan tulang ikan) mempunyai kadar kalsium paling tinggi, yaitu 0,68±0,02% dan fosfor 0,083±0,00%. Penambahan seluruh bagian ikan (daging dan tulang) dapat menjadi alternatif pengolahan produk dengan meminimalkan limbah dalam penerapan zero waste
Pengaruh penambahan tepung Sargassum sp. dan Ulva lactuca terhadap penerimaan dan nilai gizi kue kastengel: Effect of adding Sargassum sp. and Ulva lactuca flour on the acceptance and nutritional value of kaasstengels cookies
No full textRumput laut Sargassum sp. dan Ulva lactuca dikenal memiliki kadar serat pangan yang cukup tinggi. Serat pangan tersebut dapat menyehatkan saluran pencernaan serta membantu mengenyangkan dalam waktu lama. Kue kering kastengel merupakan salah satu camilan yang tinggi kalori sehingga diperlukan tambahan dari bahan lain yang dapat meningkatkan nilai gizinya terutama serat pangan. Tujuan dari penelitian ini adalah untuk menentukan formulasi terbaik penambahan tepung rumput laut Sargassum sp. dan U. lactuca pada kue kering kastengel berdasarkan tingkat kesukaan, nilai gizi proksimat, dan predictive dietary fiber. Penelitian ini menggunakan 4 perlakuan, yaitu P0 sebagai kontrol (tanpa penambahan tepung Sargassum sp. dan U. lactuca), P1 dengan penambahan tepung Sargassum sp. 1,13%, P2 dengan penambahan tepung U. lactuca 1,13% dan P3 dengan penambahan kombinasi tepung Sargassum sp. dan U. lactuca masing-masing sebanyak 0,56%. Parameter yang diuji meliputi uji hedonik, proksimat, dan predictive dietary fiber. Hasil penelitian menunjukkan penambahan tepung Sargassum sp. dan U. lactuca berpengaruh terhadap tingkat kesukaan, nilai proksimat, serta predictive dietary fiber kastengel. Formulasi terbaik pada perlakuan P2 dengan nilai proksimat kadar abu 2,51±0,03%bk, lemak 34,29±0,34%bk, protein 5,89±0,32%bk, karbohidrat 57,31±0,01%bk, predictive dietary fiber 1,65% b/b, serta disukai oleh panelis pada seluruh parameter. Penambahan tepung rumput laut dapat meningkatkan kadar abu, protein dan predictive dietary fiber, namun dapat menurunkan tingkat kesukaan terhadap kue kastengel.Sargassum sp. and Ulva lactuca seaweed are recognized for their elevated concentrations of dietary fiber. This dietary fiber can provide nourishment to the digestive tract and promote a prolonged feeling of fullness. Kaasstengel cookies are calorie-dense snacks; therefore, supplementary ingredients are required to enhance their nutritional content, particularly dietary fiber. The objective of this study was to identify the most effective combination of Sargassum sp. and U. lactuca seaweed flour for kaasstengel cookies, considering their preference level, nutritional value, and predicted dietary fiber content. This study employed four treatments: P0, which served as the control group without the inclusion of Sargassum sp. and U. lactuca flour; P1, which included Sargassum sp. flour at a concentration of 1.13%; P2, which included U. lactuca flour at a concentration of 1.13%; and P3, which included a combination of Sargassum sp. flour and U. lactuca at a concentration of 0.56%. The evaluated characteristics consisted of hedonic, proximate, and predictive tests for dietary fiber. The findings indicated that the inclusion of Sargassum sp. flour and U. lactuca had an impact on the preference level, proximate value, and predictive dietary fiber content of kaasstengels. The optimal formulation in P2 exhibited ash content values of 2.51±0.03%db, fat content of 34.29±0.34%db, protein content of 5.89±0.32%db, carbohydrate content of 57.31±0.01%db, and a predictive dietary fiber content of 1.65% w/w. This formulation was chosen by the panelists for all evaluated parameters. Incorporating kelp flour into the recipe can elevate the amounts of ash, protein, and dietary fiber while diminishing the preference for kaasstengel cookies
Aktivitas inhibisi tirosinase ekstrak etanol rumput laut Ulva lactuca secara in vitro: In vitro tyrosinase inhibitory activity of ethanol extract of seaweed Ulva lactuca
No full textUlva lactuca kaya senyawa bioaktif yang bermanfaat bagi manusia dan organisme lainnya. Tujuan penelitian ini adalah untuk menentukan aktivitas inhibisi tirosinase pada ekstrak etanol rumput laut U. lactuca secara in vitro. Penelitian ini dilakukan secara bertahap, yaitu proses maserasi U. lactuca dengan pelarut etanol. Ekstrak difraksinasi cair-cair dengan pelarut n-heksana, kloroform, dan air. Ekstrak etanol dan fraksi diuji total fenol, total flavonoid, dan aktivitas inhibisi tirosinase. Nilai total fenol dan flavonoid tertinggi didapatkan dari fraksi n-heksana dengan nilai 9,43±0,27 mgGAE/g dan 9,20±0,49 mgQE/g. Aktivitas inhibisi tirosinase tertinggi diperoleh dari fraksi n-heksan dengan nilai IC50 127,74±6,47 µg/mL. Senyawa aktif yang berperan penting dalam aktivitas inhibisi tirosinase pada ekstrak etanol dan fraksi n-heksana meliputi kalkon, asam ferulat, asam 4-nitrocinamat, asam 4-aminobenzoat, derivat 2TMS, asam 4-hidroksibenzoat, 4-tert-butylfenol, 1-tetradekanol, ester metil asam n-heksadekanoat, asam palmitat, 2-(2-Aminofenil)-1H-benzimidazol, dan asam 5-metilsalisilat. Fraksi n-heksana U. lactuca dapat digunakan sebagai inhibitor tirosinase alami.Ulva lactuca is rich in bioactive compounds, which are beneficial to humans and other organisms. This study aimed to determine the tyrosinase inhibitory activity of an ethanol extract of U. lactuca seaweed in vitro. This research was carried out in stages, namely, the maceration process of U. lactuca with an ethanol solvent. The extract was liquid-liquid fractionated using n-hexane, chloroform, and water as solvents. The ethanol extracts and fractions were tested for total phenol, total flavonoid, and tyrosinase inhibitory activities. The highest total phenol and flavonoid values were obtained from the n-hexane fraction with values of 9.43±0.27 mgGAE/g and 9.20±0.49 mgQE/g. The highest tyrosinase inhibitory activity was obtained from the n-hexane fraction, with an IC50 value of 127.74±6.47 µg/mL. Active compounds that play an important role in tyrosinase inhibitory activity in the ethanol extract and n-hexane fraction include chalcone, ferulic acid, 4-nitrocinnamic acid, 4-aminobenzoic acid, 2TMS derivatives, 4-hydroxybenzoic acid, 4-tert-butylfenol, 1-tetradecanol, n-hexadecanoic acid methyl ester, palmitic acid, 2-(2-Aminophenyl)-1H-benzimidazole, and 5-methylsalicylic acid. Thus, the n-hexane fraction of U. lactuca could be used as a natural tyrosinase inhibitor
Pengaruh penambahan bahan pengikat yang berbeda terhadap karakteristik fisik dan sensori tablet effervescent Sonneratia caseolaris: Effect of different binding agents on the physical and sensory characteristics of effervescent tablets of Sonneratia caseolaris
No full textSonneratia caseolaris dapat dimanfaatkan sebagai minuman fungsional dalam bentuk tablet effervescent. Tablet effervescent merupakan minuman dalam sediaan tablet yang larut dalam air menghasilkan gelembung dan berkarbonasi serta memiliki manfaat untuk kesehatan tubuh. Bahan pengikat diperlukan untuk meningkatkan kualitas serta menjaga kestabilan sediaan tablet effervescent. Bahan pengikat berfungsi untuk menyatukan bahan-bahan menjadi satu kesatuan tablet yang kohesif sehingga bahan aktif yang terkandung di dalam effervescent terdistribusi secara merata. Penelitian ini bertujuan untuk menentukan bahan pengikat terbaik berdasarkan karakteristik fisik dan sensori tablet effervescent yang dihasilkan. Pembuatan tablet effervescent diawali dengan pencampuran filtrat S. caseolaris dengan bahan pengikat yang berbeda masing-masing konsentrasi 2,5%, yaitu polyvinyl pyrolidone (PVP), gelatin, pulvis gummi arabicum (PGA), dan maltodekstrin. Hasil campuran dikeringkan menggunakan spray dryer. Padatan hasil pencampuran diformulasikan sesuai bahan pembuatan tablet effervescent. Parameter yang dianalisis meliputi keseragaman bobot, kekerasan tablet, warna, kelarutan, waktu larut, kadar air, dan sensori. Hasil penelitian menunjukkan bahwa penggunaan bahan pengikat yang berbeda berpengaruh nyata (p<0,05) terhadap keseragaman bobot, kekerasan tablet, warna, kelarutan, waktu larut, dan kadar air. Penambahan gelatin 2,5% merupakan perlakuan terbaik dengan karakteristik kekerasan 4,86 kg/cm2, kelarutan 98,32%, waktu larut <70 detik dan kadar air 2,15% telah memenuhi standar dari Farmakope Indonesia. Hasil penilaian sensori berdasarkan ketampakan, aroma, warna, rasa, dan keseluruhan menunjukkan bahwa semua perlakuan tablet effervescent sangat disukai oleh panelis.Utilization of the nutritional content of Sonneratia caseolaris fruit can be done, one of which is through the manufacture of functional drinks in the form of effervescent tablets. Effervescent tablets are drinks in tablet preparations that dissolve in water to produce bubbles, are carbonated, and have beneficial effects on body health. Binders are required to improve the quality and maintain the stability of the effervescent tablet preparations. In addition, binding materials also function to unite the ingredients into a cohesive tablet unit, such that the active ingredients contained in the effervescent are evenly distributed. This study aimed to determine the best treatment based on the physical and sensory characteristics of effervescent tablets produced. Effervescent tablets were prepared by mixing the S. caseolaris filtrate with different binders, each at a concentration of 2.5%, namely polyvinylpyrrolidone (PVP), gelatin, Pulvis Gummi Arabicum (PGA), and maltodextrin. The mixture was dried using a spray dryer. The solid mixture was formulated according to the ingredients used to prepare effervescent tablets. The parameters described included weight uniformity, tablet hardness, color, solubility, dissolution time, moisture content, and sensory properties. The results showed that the use of different binders had a significant effect (p<0.05) on weight uniformity, tablet hardness, color, solubility, dissolution time, and moisture content. Treatment with 2.5% gelatin was the best treatment with characteristics of hardness (4.86 kg/cm2), solubility (98.32%), dissolution time (<70 s), and moisture content (2.15%), which met the standards of the Indonesian Pharmacopoeia. The results of the sensory assessment based on appearance, aroma, color, taste, and overall taste showed that all effervescent tablet treatments were highly favored by the panelists
Pengaruh proses autoklaf dalam pembuatan bubuk udang windu (Penaeus monodon) dan puffing snack hipoalergenik: Autoclave process contribution to the production of black tiger shrimp powder (Penaeus monodon) and hypoallergenic puffing snacks
No full textUdang merupakan hasil perairan yang termasuk jenis krustasea. Kandungan protein alergen, terutama tropomiosin menjadikan udang penyebab alergi pangan utama di antara krustasea. Udang dapat diolah menjadi produk intermediat berupa bubuk udang yang digunakan sebagai bahan tambahan pembuatan olahan siap santap untuk memberikan cita rasa khas udang. Komponen bahan pangan selama pengolahan dapat mengalami modifikasi yang berpotensi menyebabkan perubahan alergenisitas. Tujuan penelitian ini untuk mengevaluasi pengaruh perlakuan waktu pemanasan dengan autoklaf terhadap komposisi kimia, protein terlarut, profil bobot molekul protein, pita protein alergen, tingkat alergenisitas, serta mengkaji aplikasi bubuk udang yang dihasilkan pada produk puffing snack hipoalergenik. Proses pembuatan bubuk udang dilakukan dengan pemanasan autoklaf selama 5, 10, 15 menit dan tanpa autoklaf, serta udang mentah sebagai kontrol. Bubuk udang terbaik diaplikasikan pada pembuatan puffing snack hipoalergenik. Pengujian sampel meliputi kadar protein terlarut metode Bradford, analisis bobot molekul elektroforesis SDS-PAGE, analisis pita protein alergen metode immunoblotting dan tingkat alergenisitas menggunakan ELISA-kit Crustacea. Hasil penelitian menunjukkan bahwa variasi waktu autoklaf berpengaruh terhadap komposisi kimia, protein terlarut, bobot molekul protein, pita alergen, dan kadar alergenisitas bubuk udang yang dihasilkan. Bubuk udang terbaik dengan penurunan alergenisitas optimal adalah bubuk udang dengan waktu autoklaf selama 5 menit dengan kadar alergen, yaitu 7,84 (mg/g protein). Tingkat alergenisitas udang mentah menurun hingga 98% setelah diolah menjadi bubuk udang dengan perlakuan autoklaf. Puffing snack yang ditambahkan bubuk udang dengan perlakuan autoklaf 5 menit mengalami penurunan kadar alergen hingga 99%. Pembuatan bubuk udang dengan pemanasan autoklaf selama 5 menit dan aplikasinya pada puffing snack mampu menurunkan alergenisitasnya.Shrimp, a seafood item belonging to the crustacean family, is a leading cause of food allergies owing to its high concentration of allergenic proteins, particularly tropomyosin. Shrimp may be processed into an intermediate product in the form of shrimp powder, which serves as an additional ingredient in ready-to-eat preparations, imparting a unique shrimp flavor.In the course of processing, food constituents can experience transformations that may lead to alterations in allergenicity. The objective of this study was to assess the effect of autoclave heating on the chemical composition, dissolved protein, protein molecular weight profile, allergenic protein bands, and allergenicity level of shrimp powder, and to explore the feasibility of using this powder in hypoallergenic puffing snack products. Shrimp powder was prepared through a series of autoclaving trials with durations of 5, 10, and 15 min, in addition to a control group consisting of untreated raw shrimp, which was subsequently utilized to create hypoallergenic puffed snacks. The testing conducted comprised of measurements for dissolved protein levels through the use of the Bradford method, molecular weight analysis through SDS-PAGE electrophoresis, examination of allergenic protein bands via immunoblotting, and assessment of allergenicity levels with the help of a crustacea ELISA kit. This study revealed that altering the autoclaving time had a significant impact on the chemical makeup of shrimp powder, including the dissolved protein and protein molecular weight, as well as the presence of allergen bands and allergenicity. The optimal shrimp powder in terms of reducing allergenicity is the variant that has been treated with an autoclave for 5 minutes and has an allergen content of 7.84 milligrams per gram of protein. This is the most effective option for reducing the risk of allergic reactions in shrimp sensitive individuals. The processing of raw shrimp into shrimp powder using autoclave treatment resulted in a significant reduction in allergenicity, from 98% to an undisclosed level. The incorporation of shrimp powder in puffed snacks, subjected to autoclave treatment for a period of 5 min, demonstrated a significant reduction in allergen levels, reaching up to 99%. The application of shrimp powder derived from heating in an autoclave for 5 min to puffing snacks has been shown to effectively decrease the allergenicity of snacks