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    Tytuł:
    Estimations of shelf life of catfish skin crackers in polypropylene plastic packaging using the ASLT (Accelerated Shelf Life Testing) method
    Autorzy:
    Umam, Ade Khoerul
    Rostini, Iis
    Subiyanto, Subiyanto
    Intan, Rusky
    Powiązania:
    https://bibliotekanauki.pl/articles/1062799.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Accelerated Shelf Life Testing
    Arrhenius
    Pangasius humeralis
    Pangasius hypophtalmus
    Pangasius jambal
    Pangasius lithostoma
    Pangasius nasutus
    Pangasius nieuwenhuisii
    Pangasius pangasius
    Pangasius polyuranodon
    catfish skin crackers
    polypropylene plastic packaging
    shelf life
    Opis:
    This research aims to determine the shelf life of catfish skin crackers in polypropylene plastic packaging using the ASLT method. This test was conducted in the Fisheries Product Processing Laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University and testing the content of water content and TBA (Thiobarbituric Acid) of catfish skin crackers at the Food Technology Laboratory, Faculty of Food Science Technology, Padjadjaran University from September to November 2018. This study used an experimental method consisting of 3 storage temperature treatments at 25 ºC, 35 ºC and 45 ºC. Observations carried out include sensory (hedonic) test, water content test, and TBA (Thiobarbituric Acid) test. For the calculation, Arrhenius model was chosen with odor as a critical parameter to determine the shelf life which had the biggest R2 value with equation Arrhenius Ln K = 1079.8 (1/T) – 5.5161, with R2 value equal to 0.9212. The shelf life of catfish skin crackers that was saved at the room temperature (25 ºC) was 39 days or 1.3 month.
    Źródło:
    World Scientific News; 2019, 133; 248-262
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The Preference Level of Nila Nugget - Oreochromis niloticus (Linnaeus, 1758) with Addition Texturized Soy Protein
    Autorzy:
    Yecika, Ruth
    Pratama, Rusky Intan
    Gumilar, Iwang
    Rostini, Iis
    Powiązania:
    https://bibliotekanauki.pl/articles/1062795.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Nila
    Nuggets
    Oreochromis niloticus
    TSP
    Texturized Soy Protein
    The preference level
    Opis:
    This research aims to determine the percentage of adding Texturized Soy Protein (TSP) to the quality of the preferred nila nuggets. This research was carried out at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Food Chemistry Laboratory, Faculty of Agricultural Industrial Technology, Padjadjaran University and Food Chemistry Laboratory, Pasundan University in March to May 2019. The approach employed in this research was an experimental method with TSP addition treatment of 0 %, 20%, 30%, 40% and 50% TSP on Nila nuggets. Observations were made on the level of preference. These included the characteristics of appearance, aroma, taste, and texture, and were performed by semi-trained panelists. Other tests included Nila nugget folding and texture tests, moisture content, ash content, protein content and fat content. The results showed that panels preferred a treatment of the addition of 30% TSP. This, accordingly, had an average value of appearance of 9.0, aroma of 7.0, texture of 9.0 and taste of 9,0. Proximate test results showed increased water content of 0.04%, 0.25% ash content, 0.03% fat content and 0.55% protein content. Moreover, results indicated that the addition of 30% TSP can reduce the hardness value by 1933.99 g Force and add springiness value of 1.45 g Force.
    Źródło:
    World Scientific News; 2019, 133; 216-233
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Additions of Extract Turmeric on the Presto of Lalawak Fish (Barbodes balleroides) Stored at Room Temperature
    Autorzy:
    Aulia, Syifa
    Rostini, Iis
    Junianto, Junianto
    Pratama, Rusky Intan
    Powiązania:
    https://bibliotekanauki.pl/articles/1058044.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Barbodes balleroides
    Barbonymus balleroides
    Lalawak Fish
    TPC (Total Plate Count)
    Turmeric
    Water content
    pH
    pindang presto
    shelf life
    Opis:
    The purpose of this research is to determine the effectiveness of turmeric and its best concentration in preserving the presto of lalawak fish based on the characteristics of microbiological tests and chemical tests including checking water content and pH. The research experimental method covered five treatments by adding turmeric extract solutions of 0%, 1%, 3%, 5%, and 7%. The test parameters observed in the research were microbiological tests using the method of TPC (Total Plate Count) in duplicate and chemical tests including checking water content and pH. The results showed that all treatments by adding turmeric extract were with concentrations of 1%, 3%, 5%, and 7% able to extend the shelf life presto of lalawak fish more than two days compared to the presto of lalawak fish which were not treated with turmeric extract or control (0%) which can only last two days. The treatment of the addition of 5% turmeric extract is able to provide the long lasting strength of lalawak fish for up to five days so that the shelf life is longer than other treatments, as evidenced by the TPC (Total Plate Count) value of 5.81×105 CFU / gram on the 6th day. The water content reached 67.5% on the 6th day and the pH value reached 6.50 on the 5th day.
    Źródło:
    World Scientific News; 2019, 134, 2; 63-73
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Saprobic plankton index as bioindicator determines pollution status in Green Canyon River, Pangandaran, Indonesia
    Autorzy:
    Prasetyaningsih, Ayustin
    Zahidah, Zahidah
    Pratama, Rusky Intan
    Sahidin, Asep
    Powiązania:
    https://bibliotekanauki.pl/articles/1046525.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Green Canyon River
    Plankton
    Saprobic index
    Opis:
    Rivers generally have pollution potential, which from industrial waste, domestic waste or high human activities, especially in rivers designated as tourist destinations, such as along the Green Canyon River which is used as a research location. The purpose of this research was to determine the level of pollution along the Green Canyon River, Pangandaran. This research focuses on the saprobic index method using plankton as a group composer of saprobic waters which is become a pollution indicator. This research was conducted from September up to November 2018. Sampling was taken at five different stations. The results of this research indicate that the saprobic value of the index along the Green Canyon River, Pangandaran River ranges from 1.0 to 1.5 which indicates that waters are being in very low pollution up to low pollution. The lowest saprobic index value was found at station 4 with the use of the mangrove area and the highest saprobic index value was found at station 2 which was the first brackish point that dominated with forest and far from residential settlements. Identified plankton consists of 8 genera of phytoplankton and 2 genera of zooplankton with abundance until 2495 individual/L. The average of diversity index in range 0.99-1.02 with an average of dominance in range 0.103-0.121.
    Źródło:
    World Scientific News; 2019, 136; 66-77
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The addition of seaweed flour (Kappaphycus alvarezii (Doty) Doty ex Silva) and carrageenan on the preference level of freshwater pomfret meatballs
    Autorzy:
    Larasanti, Fadhila
    Pratama, Rusky Intan
    Haetami, Kiki
    Rostini, Iis
    Powiązania:
    https://bibliotekanauki.pl/articles/1058025.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Carrageenan
    Hedonic Test
    Kappaphycus alvarezii
    Pomfret Meatballs
    Sargassum polycystum
    Seaweed Flour
    Opis:
    This research aims to determine the effect of seaweed flour and carrageenan addition to freshwater pomfret meatball products which are preferred by panelists. This research was conducted in the fisheries technology laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University in December 2018. The method used in this research was experimental method with 15 semi-trained panelists and 3 treatments namely control treatment, carrageenan addition, and addition of seaweed flour based on pomfret surimi weight percentage. The parameters observed in the study were the hedonic test with organoleptic characteristic parameters including appearance, aroma, texture, and taste of pomfret meatballs, and folding test. The results showed that all treatments were still preferred by panelists, however the treatment of seaweed flour addition produced pomfret meatballs with a better level of preference compared to other treatments, with the average value characteristic of appearance 5.7; texture 8.2; taste 7.1; and aroma 7.1. The highest alternative was 7.49 and value of pomfret meatballs taste 0.43; the folding test result was equal to 4 which indicates that pomfret meatballs can be considered as elastic.
    Źródło:
    World Scientific News; 2019, 134, 2; 52-62
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Characterization of Bioplastic Packaging from Tapioca Flour Modified with the Addition of Chitosan and Fish Bone Gelatin
    Autorzy:
    Susilawati, Susilawati
    Rostini, Iis
    Pratama, Rusky Intan
    Rochima, Emma
    Powiązania:
    https://bibliotekanauki.pl/articles/1065256.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    biodegradability
    bioplastics
    chitosan
    gelatin
    modified tapioca
    Opis:
    This research aimed to characterize bioplastic packaging made from modified tapioca flour so that it has the best thickness, transparency, tensile strength, elasticity and biodegradability values. This research was conducted at the Laboratory of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor, starting from February-April 2019. Bioplastic were tested namely bioplastic in four treatments and three repeat with the addition of chitosan (K) and gelatin (G) concentrations, namely treatment A (2% K, 5% G), B (3% K, 10% G), C ( 4% K, 15% G), and D (4% K, 20% G). The data obtained were analyzed using a comparative descriptive method. The parameters observed included thickness, transparency, tensile strength, percent elongation, and biodegradability. Thickness testing with measurement methods at 5 different spots using a digital screw micrometer. Transparency testing was done by the method of inserting a sample in the spectrophotometer and the absorbance value was determined. Tensile strength and elongation tests were carried out by the withdrawal method at both ends of the sample using the Instron tool. Testing the value of biodegradability was carried out using the soil burial test method. The best bioplastic packaging produced is using the addition of 2% chitosan and 5% gelatin concentration which is seen from the thickness parameter values of 0,072 mm, transparency value of bioplastic 2,09, the tensile strength of 19,05 MPa, percent elongation 28,333% and can be degraded by soil after 14 days about 99,84% based on Japanesse Industrial Standard (JIS).
    Źródło:
    World Scientific News; 2019, 135; 85-98
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of Heating Process Length on Presto Favorite Levels of Lalawak Fish - Barbodes balleroides (Valenciennes, 1842)
    Autorzy:
    Dinata, Trinusa
    Pratama, Rusky Intan
    Rizal, Achmad
    Rostini, Iis
    Powiązania:
    https://bibliotekanauki.pl/articles/1076653.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Barbodes balleroides
    hedonic
    lalawak
    organoleptic
    presto
    proximate
    Opis:
    Lalawak (Barbodes balleroides) is a fish that dominates the waters in the Jatigede Reservoir. This fish has a lot of thorns and bones, and in terms of processing it has not been used properly, so it is necessary to process it in a different way where one of them can be done using presto techniques. The purpose of this study is to determine the heating time to make the lalawak fish presto the most preferred by panelists. This study uses an experimental method with Friedman Test, multiple comparisons and Bayes Test for processing data with 3 treatments of warm-up time, namely 60 minutes, 90 minutes, and 120 minutes with 20 panelists as replications. The results of the hedonic test showed that the appearance and aroma were not significantly different between treatments, while the texture and taste were significantly different between treatments where the average value of treatment was 60 minutes, 90 minutes, and 120 minutes, respectively from the texture of 6.0; 6.3; 7.5, and taste which is 6.7; 7.1; 8.0. The treatment with a heating time of 120 minutes is the most preferred treatment by the panelists and this treatment is carried out by a proximate test to see the chemical content in it. The proximate test results for the prestige of lalawak fish with a 120-minute treatment were 36.56% moisture content; 29.68% protein; 12.66% fat; 4.78% ash; 16.32% carbohydrates; and 127.4 mg / 100 g calcium levels.
    Źródło:
    World News of Natural Sciences; 2019, 26; 106-117
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Addition of squid ink (Loligo vulgaris Lamarck, 1798) on tortilla chips to favorite levels
    Autorzy:
    Lestari, Rina
    Junianto, Junianto
    Mulyani, Yuniar
    Pratama, Rusky Intan
    Powiązania:
    https://bibliotekanauki.pl/articles/1076686.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Level of Favorite
    Loligo vulgaris
    Squid Ink
    Tortilla chips
    Opis:
    This research aims to determine the amount of squid ink that can be added into the make up of tortilla chips in order to obtain the most preferred product according to organoleptic panelist preference. This research was carried out at the Fisheries Product Processing Laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University, which began on May 6, 2019 until May 10, 2019. The research was carried out experimentally and consisted of 4 squid ink treatments, namely, control, 0.75%, 1% and 1.25%. The parameters observed were the level of organoleptic preference (appearance, aroma, texture and taste) of tortilla chips and performed by 20 semi-trained panelists. The results of the study concluded that the addition of squid ink to the manufacture of Tortilla chips by 1% was the most preferred treatment, as based on organoleptic characteristics, with media values 7 and alternative values 7.62.
    Źródło:
    World News of Natural Sciences; 2019, 25; 155-167
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Sensory Evaluation of Bonylip Barb Fish Meat Cream Soup
    Autorzy:
    Karimah, Qurrata Ayuni
    Junianto, Junianto
    Liviawaty, Evi
    Pratama, Rusky Intan
    Powiązania:
    https://bibliotekanauki.pl/articles/1076661.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Ostheochilus hasselti
    bonylip barb meat
    cream soup
    preference level
    Opis:
    Bonylip barb is an Indonesian endemic fish that has not been widely used. One potential application is the addition of bonylip barb fish meat to cream soup products. Cream soup is a thick soup that has a cloudy color due to the addition of milk and holds the prominent aroma and taste of milk. This study aims to determine the amount of bonylip barb fish meat that can be added in to produce the most preferred cream soup. Research on bonylip barb fish cream soup creation was carried out at the Fisheries Technology Laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University. The study was conducted in May-June 2019. The method used was experimental with 4 treatments of bonylip barb fish addition, namely 0%, 10%, 20%, and 30% of dry weight. Organoleptic tests were carried out by 20 semi-trained panellists. The variables observed were organoleptic color, aroma, taste and texture. The results showed that 30% addition of bonylip barb fish produced the most preferred cream soup product. This had a color hedonic mean value of 6.7; aroma 6.5; taste 7.3; and texture 6.8.
    Źródło:
    World News of Natural Sciences; 2019, 26; 146-156
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Success Rate of Mangrove Planting based on Mangrove Morphology at Pramuka Island, Kepulauan Seribu National Park, Indonesia
    Autorzy:
    Palufi, Gita Endang
    Hamdani, Herman
    Pratama, Rusky Intan
    Sahidin, Asep
    Powiązania:
    https://bibliotekanauki.pl/articles/1076621.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Kepulauan Seribu National Park
    Pramuka Island
    Rhizophora stylosa
    growth
    mangrove
    success rate
    Opis:
    Planting mangroves on Pramuka Island is done in a monoculture way and usually fails. However, the planting managed by the Kepulauan Seribu National Park has become more successful. The specific objective of the research was to quantify the success rate of mangrove planting in Pramuka Island based on survival, growth and benthos levels in Pramuka Island mangroves. The mangrove planting area that was used as the research sample was an area wherein the planting are 14, 12 and 6 years old. The type of mangrove that planted is Rhizophora stylosa. The number of plots was determined based on the area. Data was collected in the form of primary data, namely, the number of living trees, tree heights, number of leaves and leaf dimensions. The success of mangrove planting reached 52%, 66.43% and 57.5% at stations 1, 2 and 3. The highest success rate was at station 2, while stations 1 and 3 are considered failures. This indicates that Pramuka Island has a low success rate of mangrove planting.
    Źródło:
    World News of Natural Sciences; 2019, 27; 73-84
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Composition of volatile flavor compounds from mackerel head broth and mackerel bone broth, Scomberomorus commerson (Lacepède, 1800)
    Autorzy:
    Pratama, Rusky Intan
    Lana, Adan Prabhasworo
    Rostini, Iis
    Rizal, Achmad
    Powiązania:
    https://bibliotekanauki.pl/articles/1076690.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Broth
    Scomberomorus commerson
    Solid Phase Microextraction
    proximate
    volatile flavor compounds
    Opis:
    Mackerel of Scomberomorus commerson (Lacepède, 1800) is a fish that has thick meat of a distinctive taste and is a favorite of Indonesian people. It is made into various types of processed seafood. The amount of edible flesh of the fish is 65%, meaning that the waste from the fish is 35%, including the head and bones. The purpose of this study was to determine the type and class of volatile compound components that can be drawn from mackerel head and fish bone, by making these into a broth. This study uses an experimental method by testing the composition of volatile flavor compounds and then undertaking proximate testing. The method of extracting volatile flavor compounds that was applied is Solid Phase Microextraction (SPME), while Gas Chromatography / Mass Spectrometry (GC / MS) was harnessed to identify the volatile flavor. Accordingly, 150 compounds were detected in the sample of mackerel head broth, as compared with 133 compounds in mackerel bone broth. The compounds that were detected are hydrocarbons, aldehydes, alcohols, ketones, organic compounds and others. That which has the largest proportion is pentadecane from the hydrocarbon group, with a value of 18,545%. The proximate analysis results showed that mackerel head broth samples had a 96.08% water content, 1.55% ash content, 0.28% fat content and 2.78% protein content, while samples of mackerel bone broth had a 96.69% water content, 1.54% ash content, 0.44% fat content and 1.84% protein content.
    Źródło:
    World News of Natural Sciences; 2019, 25; 199-219
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Addition of carrageenan fluor on preference level of mackerel nugget
    Autorzy:
    Fatimah, Shinta Siti
    Pratama, Rusky Intan
    Junianto, Junianto
    Liviawati, Evi
    Powiązania:
    https://bibliotekanauki.pl/articles/1078459.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    carrageenan flour
    elasticity level
    mackerel nuggets
    Opis:
    This study aims to determine the preference level of mackerel nuggets supplemented with carrageenan. This research was conducted at the Fisheries Processing Laboratory of the Faculty of Fisheries and Marine Sciences and Central Laboratory of Padjadjaran University, in August - September 2018. The research method used was the experimental method with five treatments of carrageenan flour addition - about 0%, 0.5%, 1%, 1.5%, and 2% based on mackerel fish surimi weight. The parameters observed were the level of preference which included appearance, aroma, texture and taste of mackerel fish nuggets. The panelists used in this study were 20 semi-trained individuals. The results showed that the addition of carrageenan flour treatment by 0.5% of the surimi weight produced the most preferred mackerel fish nuggets according to panelist selection.
    Źródło:
    World News of Natural Sciences; 2019, 22; 180-189
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Characterization of edible film from catfish (Pangasius sp.) surimi waste water with the addition sorbitol as plasticizer
    Autorzy:
    Tanjung, Muhammad Rezal
    Rostini, Iis
    Ismail, Mochamad Rudyansyah
    Pratama, Rusky Intan
    Powiązania:
    https://bibliotekanauki.pl/articles/1031688.pdf
    Data publikacji:
    2020
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Pangasius
    catfish
    edible film
    sorbitol
    surimi waste water
    Opis:
    This research aims are know and determine the best concentration of sorbitol as a plasticizer that produces the best edible film characteristics. This research was conducted at Laboratorium Pengolahan Hasil Perikanan, Faculty of Fisheries and Marine Science Universitas Padjadjaran. Research began in July to August 2019. The method used was a Completely Randomized Design (CRD) with 3 treatments and 3 repeat, namely treatments A (0.4%), B (1.2%), and C (2%). The parameters measured are thickness, tensile strength, percent elongation, transparency, moisture content, and solubility. The results showed that the addition of sorbitol had a significant influence on the characteristics of edible films. The best concentration is the addition of sorbitol 1.2% with 0.079 mm thickness value, 6.09 MPa tensile strength, 111.67% elongation, 4.37% and 95.63% transparency and clear degrees, 9.20% water content, and 35.56% solubility. Edible films in this research have met The Japanese Industrial Standard (JIS).
    Źródło:
    World News of Natural Sciences; 2020, 28; 87-102
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of Addition Glycerol Plasticizer to the Characteristics of Catfish (Pangasius sp.) Surimi Protein Edible Film
    Autorzy:
    Frasisca, Silvi
    Rostini, Iis
    Suryana, Asep Agus Handaka
    Pratama, Rusky Intan
    Powiązania:
    https://bibliotekanauki.pl/articles/1031894.pdf
    Data publikacji:
    2020
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Catfish
    Pangasius
    biodegradable
    intermediate product
    japanese industrial standard
    waste
    Opis:
    Catfish (Pangasius sp.) is a freshwater fish commodity that is processed into filet. The development of the catfish fillet industry has generated a lot of waste. One of the uses is making surimi, but not all surimi produced is of high quality. Surimi is an intermediate product that has undergone a process of washing, pressing, and freezing. Surimi with low quality can be improved as raw material for making edible films. Edible film is a thin layer made of material that is safe for consumption and biodegradable. This research aims to determine the best concentration of glycerol as a plasticizer in the catfish surimi protein edible film and to determine the characteristics of the edible film produced. The method that was used in this research is the experimental method with Completely Randomized Design (CRD) with three treatments and three repeats of addition glycerol plasticizer concentrations are 0.6%, 0.8%, and 1.0%. The parameters observed were thickness, tensile strength, elongation, transparency, and solubility. The resulting data were analyzed using ANOVA and continued with the Duncan test (α = 5%). The results showed that edible film with the addition of 1.0% glycerol plasticizer concentration has the best characteristics based on Japanese Industrial Standard (JIS) and statistic analysis with a thickness of 0.068 mm, tensile strength of 402.02 kgf / cm2, elongation of 33.3%, clarity of 98.06% and transparency of 1.94.
    Źródło:
    World News of Natural Sciences; 2020, 30, 2; 243-256
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of addition of locust bean gum on the characteristics of alginate grains
    Autorzy:
    Kuswandi, Regita Septiana Sri
    Pratama, Rusky Intan
    Rostini, Iis
    Afrianto, Eddy
    Powiązania:
    https://bibliotekanauki.pl/articles/1076647.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Alginate
    Alginate grains
    Eucheuma
    Gelidium
    Gracillaria
    Hypnea
    Indo-Pacific region
    Locust bean gum
    Sargassum
    Opis:
    This research aims to determine the amount of addition of locust bean gum to produce the best characteristics of alginate grains. The research was conducted in January - February 2018 at the Fisheries Product Processing Laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University. The method that was used in this research is the experimental method with Completely Randomized Design with four treatments and three repititions. The parameters observed in this research include viscosity, gel strength, syneresis, stability, pH, water content, and ash content. The results of the research showed that the addition of locust bean gum in the alginate gel increases viscosity, gel strength, and decreases syneresis. The addition of 30% locust bean gum produced alginate grains with the best characteristics which had a viscosity of 337 cP, gel strength (), syneresis 3.10%, pH 3.10, moisture content 93.70%, and ash content 0.4%.
    Źródło:
    World News of Natural Sciences; 2019, 26; 61-71
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-15 z 15

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