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Contexts in source publication
Context 1
... results of the first phase of research showed that there was a difference in the percentage of yield between hydrolysis using papain enzyme 15% (A) and hydrolysis treatment using fermentation by bacteria L plantarum 10% (B). The yield of rebon shrimp protein hydrolyzate can be seen in Table 1. ...Context 2
... yield of rebon shrimp protein hydrolyzate can be seen in Table 1, the yield of treatment protein hydrolyzate (A) was 365.954 grams or 73.191% higher than the yield of treated protein hydrolyzate (B) which amounted to 287.446 grams or 57.489%, the low yield of both treatments This is probably because the wet rebon shrimp is still in the form of a coarse collision, not in the form of finer powder. This causes the active substance content which can be hydrolyzed by the papain enzyme and also by the L plantarum bacteria only on the surface of small fractions, not in the form of a finer powder. ...Similar publications
The cultivation, uses and benefits of the Moringa tree are
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Citations
... Sago noodles fortified with 8% fish meal had the best appearance, taste, aroma, and texture values from all treatments. is is the opinion of [9], which states that the limit on the amount of fortification of scad fish meal if the amount is >8% causes the low organoleptic value of noodles. According to [10], the higher the fortification of fish meal on sago noodles will produce an appearance that makes the sago noodles pale and not bright so that the visual value of fish meal fortified sago noodles shows differences, where the appearance of each treatment will become paler and not bright. ...
This study aims to determine the appropriate concentration of lead fish meal for enriching the nutritional value of sago noodles favored by consumers. The method used is an experimental design using Completely Randomized (CRD) with 4 concentration levels of lead fish meal, namely, 4% without a lead fish meal (M0), 6% (M1), 8% (M2), and 10% (M3). The analysis of sago noodles was performed and proximate by the AOAC method; amino acids by HPLC; fatty acids by GC; and minerals by HPLC. The results of the showed that the study getting the best treatment was a concentration of 8% (M2) with the characteristics of whole sago noodles’ appearance: attractive, grayish-white color; a distinctive aroma of sago noodles with a hint of fish; a specific taste typical of sago noodles and fish prickly taste; delicious; slightly chewy texture. Sensory evaluation with a taste value of 8.9, an aroma of 8.6, a visual value of 8.9, and a texture value of 8.8. Its nutritional content is 5.58% protein content, air 22.35%, ash 1.69%, fat 1.41%, and carbohydrates 68.29%. The proximate values are protein 5.58%, water content 22.35%, ash 1.69%, fat content 1.41%, and carbohydrates (different) 68.29%. The mineral content is Ca.P.I, Mg, Zn, and Fe. Amino acids consist of 8 types of essential amino acids, namely, histidine, arginine, threonine, valine, alanine, methionine, isoleucine, leucine, phenylalanine, and 7 types of nonessential amino acids, namely, aspartic acid, glutamic acid, serine, glycine, tyrosine. Its fatty acid profile has 13 components of unsaturated fatty acids and 17 components of saturated fatty acids.
Cobia (Rachycentron canadum) is a commodity that has the potential to be cultured, but little information about the nutritional content of those fish. This study aimed to determine the effect of the steaming process on the chemical composition, mineral, and vitamin A of cobia from Balai Besar Pengembangan Budidaya Laut Lampung. Steaming lowered the chemical composition of cobia meat including moisture content, ash, fat, and protein on a dry based. The steaming process affected the decreasing vitamin A, and minerals content (calcium, sodium, phosphorus, magnesium, and zinc) and showed no effect on iron and potassium content. The highest mineral loss happened after steaming to magnesium (140 mg/100 g) and the lowest one was iron (0.004 mg/100 g). Steaming lowered the vitamin A content of cobia meat up to 42.36%.
Kampar Regency is one of the national catfish cultivation development clusters, and there are many catfish processing industries, especially fish fillet processing. The processing of catfish fillets always left by-products in the form of small pieces of meat, skin, bones, and abdominal fat, which amounts to around 50% – 60%. The by- products are mostly disposed to the environment around the industry, causing pungent odor pollution, as the byproducts contain protein, fat, minerals and crude enzymes which are suitable habitat for the growth of spoilage microbes. Therefore, it is very possible for these by-products to be processed further in order to obtain new products in the form of industrial raw materials that have economic added value. The objectives of this research are (1) Optimizing the utilization of by-products from fish fillet processing starch into raw materials for food industry that have economic value; and (2) understanding the characteristics of organoleptic quality and the proximate composition of the food industry raw materials produced. The research method used is an experimental method, namely experiments on processing by-products into raw materials for the food industry in the form of fish meal, fish oil and bone meal. The results showed that the number of by-products produced from processing the catfish fillets was arround 60% with, consisted of head, tailbone and fins by 37%, small pieces of meat 5%, viscera 10% and abdominal fat 8%. Furthermore, that raw materials having organoleptic quality and proximate composition that meet the SNI standards.
This study aimed to determine the processing of gelatin of catfish skin using the papain enzyme in 3 different concentrations. The method used was an experiment with a factorial Completely Randomized Design (CRD). The experiment consisted of 2 factors, namely papain enzyme concentration and the immersion time of the enzyme with 3 replications. The first factor consisted of 3 levels, namely the use of papain enzymes P1 (2%), P2 (4%) and P3 (6%). The second factor, the immersion time consisted of 3 levels of 25 minutes (W1), 35 minutes (W2) and 45 minutes (W3). The data were analyzed by using CRD. The results showed that the combination of P2W1 showed the best viscosity and gel strength (6.77 CP and 115.17 g bloom).
