Pub Date : 2022-03-01DOI: 10.21776/ub.jitek.2022.017.01.3
Hemas Azizila Nidhal, H. Evanuarini, I. Thohari
Pumpkin is a local plant that contains antioxidants such as polyphenols and carotenoids. Pumpkin contains pectin which can function as a stabilizer. Full-fat mayonnaise is a semi-solid emulsion product that has a total fat content of 70-80%, while reduced-fat mayonnaise has a fat content of 50-60%. Pumpkin flour can be applied to reduced-fat mayonnaise in terms of physicochemical quality. This research was conducted using a laboratory experimental method and a completely randomized design. The physicochemical qualities of reduced-fat mayonnaise include fiber content, fat content, viscosity, and antioxidant activity. The results of added pumpkin flour have a highly significant effect (P<0.01) on fiber content, fat content, viscosity, and antioxidant activity. The physicochemical qualities of reduced-fat mayonnaise with pumpkin flour are as follows 0.90% fiber content, 50.57% fat content, 4443 cP viscosity, and 21.03% antioxidant activity, respectively. It can be conclude that the use of 6% yellow pumpkin flour was the best treatment for reduced-fat mayonnaise. The most types of fatty acids in the best treatment were palmitic, oleic, and linoleic acids.
{"title":"Potential of Pumpkin Flour as a Stabilizer in Reduced-Fat Mayonnaise","authors":"Hemas Azizila Nidhal, H. Evanuarini, I. Thohari","doi":"10.21776/ub.jitek.2022.017.01.3","DOIUrl":"https://doi.org/10.21776/ub.jitek.2022.017.01.3","url":null,"abstract":"Pumpkin is a local plant that contains antioxidants such as polyphenols and carotenoids. Pumpkin contains pectin which can function as a stabilizer. Full-fat mayonnaise is a semi-solid emulsion product that has a total fat content of 70-80%, while reduced-fat mayonnaise has a fat content of 50-60%. Pumpkin flour can be applied to reduced-fat mayonnaise in terms of physicochemical quality. This research was conducted using a laboratory experimental method and a completely randomized design. The physicochemical qualities of reduced-fat mayonnaise include fiber content, fat content, viscosity, and antioxidant activity. The results of added pumpkin flour have a highly significant effect (P<0.01) on fiber content, fat content, viscosity, and antioxidant activity. The physicochemical qualities of reduced-fat mayonnaise with pumpkin flour are as follows 0.90% fiber content, 50.57% fat content, 4443 cP viscosity, and 21.03% antioxidant activity, respectively. It can be conclude that the use of 6% yellow pumpkin flour was the best treatment for reduced-fat mayonnaise. The most types of fatty acids in the best treatment were palmitic, oleic, and linoleic acids.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":"73 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89508387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-01DOI: 10.21776/ub.jitek.2022.017.01.6
Hotman Manurung, F. Simanungkalit, Anggriani Silitonga
The aims of this research are to determine the effect of the concentration addition level of karamunting (Rhodomyrtus tomentosa) fruit extract on the quality of yogurt during 9 d storage period to increase the functionality of yogurt as a probiotic food, a source of antioxidants and the use of karamunting as a natural colorant for food. This research used a completely randomized design consisting of two factors, that is the concentration of karamunting fruit extract which consisted of 4 addition levels (0%, 12%, 15% and 18% w/w) and the storage period of yogurt which also consisted of 4 levels (0 d, 3 ds, 6 d and 9 ds). The parameters that have been observed in this research were pH, total acid, water content, fat content, protein content, color analysis, antioxidant activity and organoleptic tests (aroma, taste, viscosity and color) of the yogurt. The results showed that karamunting fruit extract had a significant effect on pH, total acid, color L*, a* and b*, and organoleptic (aroma, viscosity and color) of the yogurt, but had no significant effect on water content, fat content, protein content and flavor of the yogurt. Storage period had a significant effect on pH, total acid, protein content, color L*, a* and b*, and organoleptic (aroma, taste, viscosity and color) of the yogurt, but had no significant effect on water content and fat content of the yogurt. The addition of 18% (w/w) karamunting fruit extract and 9 d of storage period resulted in yogurt with the characteristics as follows pH 4.2; total acid 1.57%; water content 87.05%; fat content 3.66%; protein content 2.7%; color L* 72,24; a* 8.28; and b* 9.38 and organoleptic (aroma, taste, thickness and color) which were quite favorable, as well as a strong antioxidant activity value of 85.35 ppm IC50.
{"title":"Quality Characteristics of Yogurt Added with Karamunting (Rhodomyrtus tomentosa) Aqueous Extract As Natural Colorant and Source of Antioxidant.","authors":"Hotman Manurung, F. Simanungkalit, Anggriani Silitonga","doi":"10.21776/ub.jitek.2022.017.01.6","DOIUrl":"https://doi.org/10.21776/ub.jitek.2022.017.01.6","url":null,"abstract":"The aims of this research are to determine the effect of the concentration addition level of karamunting (Rhodomyrtus tomentosa) fruit extract on the quality of yogurt during 9 d storage period to increase the functionality of yogurt as a probiotic food, a source of antioxidants and the use of karamunting as a natural colorant for food. This research used a completely randomized design consisting of two factors, that is the concentration of karamunting fruit extract which consisted of 4 addition levels (0%, 12%, 15% and 18% w/w) and the storage period of yogurt which also consisted of 4 levels (0 d, 3 ds, 6 d and 9 ds). The parameters that have been observed in this research were pH, total acid, water content, fat content, protein content, color analysis, antioxidant activity and organoleptic tests (aroma, taste, viscosity and color) of the yogurt. The results showed that karamunting fruit extract had a significant effect on pH, total acid, color L*, a* and b*, and organoleptic (aroma, viscosity and color) of the yogurt, but had no significant effect on water content, fat content, protein content and flavor of the yogurt. Storage period had a significant effect on pH, total acid, protein content, color L*, a* and b*, and organoleptic (aroma, taste, viscosity and color) of the yogurt, but had no significant effect on water content and fat content of the yogurt. The addition of 18% (w/w) karamunting fruit extract and 9 d of storage period resulted in yogurt with the characteristics as follows pH 4.2; total acid 1.57%; water content 87.05%; fat content 3.66%; protein content 2.7%; color L* 72,24; a* 8.28; and b* 9.38 and organoleptic (aroma, taste, thickness and color) which were quite favorable, as well as a strong antioxidant activity value of 85.35 ppm IC50.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73737666","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-01DOI: 10.21776/ub.jitek.2022.017.01.5
Tri Umar Satriawan, H. Evanuarini, I. Thohari
Mayonnaise is an oil-in-water emulsion product that uses egg yolk as a stabilizer agent. Low-fat mayonnaise is made as a product modification to make it healthier by reducing fat. whey protein concentrate is given as a natural emulsifier. The objective of this study was to determine the effect of whey protein concentrate addition on low-fat mayonnaise based on carbohydrates, ash, fat content and emulsion droplets. The material used in this study was vegetable oil, and the addition of whey protein concentrate. This research used was a laboratory experimental method with a completely randomized design with 4 treatments and 5 replications. The treatments using control treatment without the addition of whey protein concentrate and treatment using whey protein concentrate as much as 5%, 10%, and 15% of the total use of oil. The variables measured were carbohydrate, ash, fat, antioxidants and emulsion droplets. The results showed that the use of whey protein concentrate in mayonnaise gave highly significant difference (p<0.01) in carbohydrate and fat content, gave a significantly different result (p<0.05) in the ash content, didn’t gave significant difference (p>0.05) in antioxidants and gave a highly significant difference (p<0.01) in the length of the emulsion droplet diameter so that it looked uniform in shape and size. The conclusion of this study is the use of whey protein concentrate as much as 15% produces the best low-fat mayonnaise
{"title":"Development of Low Fat Mayonnaise Using Whey Protein as a Natural Emulsifier","authors":"Tri Umar Satriawan, H. Evanuarini, I. Thohari","doi":"10.21776/ub.jitek.2022.017.01.5","DOIUrl":"https://doi.org/10.21776/ub.jitek.2022.017.01.5","url":null,"abstract":"Mayonnaise is an oil-in-water emulsion product that uses egg yolk as a stabilizer agent. Low-fat mayonnaise is made as a product modification to make it healthier by reducing fat. whey protein concentrate is given as a natural emulsifier. The objective of this study was to determine the effect of whey protein concentrate addition on low-fat mayonnaise based on carbohydrates, ash, fat content and emulsion droplets. The material used in this study was vegetable oil, and the addition of whey protein concentrate. This research used was a laboratory experimental method with a completely randomized design with 4 treatments and 5 replications. The treatments using control treatment without the addition of whey protein concentrate and treatment using whey protein concentrate as much as 5%, 10%, and 15% of the total use of oil. The variables measured were carbohydrate, ash, fat, antioxidants and emulsion droplets. The results showed that the use of whey protein concentrate in mayonnaise gave highly significant difference (p<0.01) in carbohydrate and fat content, gave a significantly different result (p<0.05) in the ash content, didn’t gave significant difference (p>0.05) in antioxidants and gave a highly significant difference (p<0.01) in the length of the emulsion droplet diameter so that it looked uniform in shape and size. The conclusion of this study is the use of whey protein concentrate as much as 15% produces the best low-fat mayonnaise","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":"140 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76546932","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-01DOI: 10.21776/ub.jitek.2022.017.01.7
Retno Budi Lestari, E. Permadi, A. Mulyadi
The edible coating is one alternative that has the potential to extend the shelf life of sausages. This study aimed to determine the effect of the type of packaging and the storage times of beef sausages at frozen storage. The study using the factorial completely randomized design (CRD) with two factors. The first factor is the type of packaging (K1: edible coating durian seeds starch-chitosan; K2: edible coating durian seeds starch-chitosan with kesum leave extract; K3: plastic LDPE). The second factor is storage time (L0: 0 months; L1: 1 month; L2: 2 months; L3: 3 months; L4: 4 months) with four replication. The research variable observed was the sausage quality like TPC (Total Plate Count) and TVB-N (Total Volatile Bases). The result showed that the treatment of type packaging, storage time, and the interaction had a very significant effect on TPC with the lowest value K3L0 (2.31 x 104 CFU/g) and the highest value K1L4 (11.79 x 104 CFU/g). And, it had a significant effect on TVB-N with the lowest K1L0 (9.19 mg/N/100 g) and the highest value K1L4 (50.93 mg/N/100 g). Edible coating of durian-chitosan seed starch with kesum leaf extract can extend the shelf life of beef sausage for four months at freezing temperature based on the TPC value of 9.65.104 cfu/g and TVB-N value 23.96 mg N/100 g.
{"title":"Application of Edible Coating of Durian Seed Starch Chitosan Composites With Kesum Leaves Extracts on Microbiological Quality And TVB-N of Beef Sausage","authors":"Retno Budi Lestari, E. Permadi, A. Mulyadi","doi":"10.21776/ub.jitek.2022.017.01.7","DOIUrl":"https://doi.org/10.21776/ub.jitek.2022.017.01.7","url":null,"abstract":"The edible coating is one alternative that has the potential to extend the shelf life of sausages. This study aimed to determine the effect of the type of packaging and the storage times of beef sausages at frozen storage. The study using the factorial completely randomized design (CRD) with two factors. The first factor is the type of packaging (K1: edible coating durian seeds starch-chitosan; K2: edible coating durian seeds starch-chitosan with kesum leave extract; K3: plastic LDPE). The second factor is storage time (L0: 0 months; L1: 1 month; L2: 2 months; L3: 3 months; L4: 4 months) with four replication. The research variable observed was the sausage quality like TPC (Total Plate Count) and TVB-N (Total Volatile Bases). The result showed that the treatment of type packaging, storage time, and the interaction had a very significant effect on TPC with the lowest value K3L0 (2.31 x 104 CFU/g) and the highest value K1L4 (11.79 x 104 CFU/g). And, it had a significant effect on TVB-N with the lowest K1L0 (9.19 mg/N/100 g) and the highest value K1L4 (50.93 mg/N/100 g). Edible coating of durian-chitosan seed starch with kesum leaf extract can extend the shelf life of beef sausage for four months at freezing temperature based on the TPC value of 9.65.104 cfu/g and TVB-N value 23.96 mg N/100 g.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90492239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-01DOI: 10.21776/ub.jitek.2022.017.01.1
N. Nurwantoro, A. Hintono, A. Legowo, S. Mulyani, Tisqa Rizky Quna, S. Sutaryo
Rabbit skin can be utilized as an ingredient in gelatin making. Gelatin can be used in jelly candy. The study aims to compare the functional properties of rabbit skin gelatin and commercial gelatin in gel strength, viscosity, and ash content and to determine the different test and hedonic test of jelly candy. This study used the t-test with 2 treatments and 8 replications. The rabbit skin gelatin was prepared using hydrochloric acid solution. The commercial gelatin is gelatin from cowhide (Gelita bronze gelatin). The results showed that P1 (rabbit skin gelatin) and P2 (commercial gelatin) were not different on gel strength, however, there was a difference on viscosity and ash content. The difference test on jelly candy state that there was a significant difference between rabbit skin gelatin jelly candy and commercial gelatin jelly candy. The hedonic test on jelly candy gave no difference on texture, flavor, taste, and overall, except there was a difference on color. The color of jelly candy with rabbit skin gelatin is a cloudy white, while jelly candy with commercial gelatin is a clear white. Both jelly candies can be distinguished and accepted by the panelist.
{"title":"The Functional Properties of Rabbit Skin Gelatin Compared to Commercial Gelatin and Its Application in Jelly Candy","authors":"N. Nurwantoro, A. Hintono, A. Legowo, S. Mulyani, Tisqa Rizky Quna, S. Sutaryo","doi":"10.21776/ub.jitek.2022.017.01.1","DOIUrl":"https://doi.org/10.21776/ub.jitek.2022.017.01.1","url":null,"abstract":"Rabbit skin can be utilized as an ingredient in gelatin making. Gelatin can be used in jelly candy. The study aims to compare the functional properties of rabbit skin gelatin and commercial gelatin in gel strength, viscosity, and ash content and to determine the different test and hedonic test of jelly candy. This study used the t-test with 2 treatments and 8 replications. The rabbit skin gelatin was prepared using hydrochloric acid solution. The commercial gelatin is gelatin from cowhide (Gelita bronze gelatin). The results showed that P1 (rabbit skin gelatin) and P2 (commercial gelatin) were not different on gel strength, however, there was a difference on viscosity and ash content. The difference test on jelly candy state that there was a significant difference between rabbit skin gelatin jelly candy and commercial gelatin jelly candy. The hedonic test on jelly candy gave no difference on texture, flavor, taste, and overall, except there was a difference on color. The color of jelly candy with rabbit skin gelatin is a cloudy white, while jelly candy with commercial gelatin is a clear white. Both jelly candies can be distinguished and accepted by the panelist.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81098876","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-11-01DOI: 10.21776/ub.jitek.2021.016.03.1
Ahmad Iskandar Setiyawan, Diah Pratiwi, M. F. Karimy, Safna Fauziah
The preparation process needs to be carried out in the treatment of hatchery waste. The objective of the study was to determine the mineral content and characterization of the eggshell waste after preparation. An experiment was arranged on a completely randomized design (CRD). Preparation treatment consisted of; T1: shell waste watered with distilled water; T2: shell waste soaked in distilled water for 12 h; T3: shell waste soaked in 0.5% NaOH for 720 min; and T4: shell waste boiled at 80°C for 15 min and soaked in 5% H3PO4 for 15 min. The data were analyzed using Analysis of Variance (ANOVA), and if any differences, a Duncan Multiple Range Test (DMRT) post hoc tests were carried out. Composition of proximate and mineral were detected by using X-Ray Fluorescence (XRF). Results indicated that proximate analysis of the dry matter content were T4: 98.98±0.01; T3: 98.58±0.04; T2: 98.75±0.08; and T1: 98.72±0.03. The calcium content of the treatment from the highest was T3: 24.22±0.31; T1: 22.80±0.57; T2: 22.77±0.71; and T4: 21.55±0.46. It may be inferred that the treatment technique had no major impact on the eggshells physical characteristics. However, boiling treatment at 80°C for 15 min and soaking in 5% H3PO4 reduced the eggshell waste's Mg, Si, and Ca content. The addition of 0.5% NaOH immersion did not degrade Mg, Ca, and Si of eggshell waste.
{"title":"Minerals Composition and Characterization of the Hatchery Eggshell Waste Treated with Different Preparation Methods","authors":"Ahmad Iskandar Setiyawan, Diah Pratiwi, M. F. Karimy, Safna Fauziah","doi":"10.21776/ub.jitek.2021.016.03.1","DOIUrl":"https://doi.org/10.21776/ub.jitek.2021.016.03.1","url":null,"abstract":"The preparation process needs to be carried out in the treatment of hatchery waste. The objective of the study was to determine the mineral content and characterization of the eggshell waste after preparation. An experiment was arranged on a completely randomized design (CRD). Preparation treatment consisted of; T1: shell waste watered with distilled water; T2: shell waste soaked in distilled water for 12 h; T3: shell waste soaked in 0.5% NaOH for 720 min; and T4: shell waste boiled at 80°C for 15 min and soaked in 5% H3PO4 for 15 min. The data were analyzed using Analysis of Variance (ANOVA), and if any differences, a Duncan Multiple Range Test (DMRT) post hoc tests were carried out. Composition of proximate and mineral were detected by using X-Ray Fluorescence (XRF). Results indicated that proximate analysis of the dry matter content were T4: 98.98±0.01; T3: 98.58±0.04; T2: 98.75±0.08; and T1: 98.72±0.03. The calcium content of the treatment from the highest was T3: 24.22±0.31; T1: 22.80±0.57; T2: 22.77±0.71; and T4: 21.55±0.46. It may be inferred that the treatment technique had no major impact on the eggshells physical characteristics. However, boiling treatment at 80°C for 15 min and soaking in 5% H3PO4 reduced the eggshell waste's Mg, Si, and Ca content. The addition of 0.5% NaOH immersion did not degrade Mg, Ca, and Si of eggshell waste.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":"42 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77656791","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-11-01DOI: 10.21776/ub.jitek.2021.016.03.5
A. Susilo, H. Evanuarini, M. W. Apriliyani
The effects of gaseous ozone exposure on the physical and oxidative properties were evaluated in chicken breast fillets, which were pretreatment of gaseous ozone, ultraviolet, edible coatings and stored at 8°C (refrigerator), 27°C (closed pack), and 27°C (opened pack) for 4 d. The physical and oxidative properties of chicken meat are maintained after preozonation treatment is then applied to the edible coating. pH of chicken meat given ozone, UV and edible coating and stored at refrigerator that a pH closest to the normal chicken meat pH of 5.87. Combination of ozone, UV and edible coating has and the highest water holding capacity value and TBA value but the lowest cooking loss value. The brightness level of chicken meat coated in edible coating and stored at various temperatures showed a difference. The ability to store longer or with an increase in storage temperature, besides that, it can add value to the bioactive antioxidant and antimicrobial components.
{"title":"Effects of Ozone and Ultraviolet on Physical and Oxidative Properties in Edible Coating’s Chicken Breast Meat","authors":"A. Susilo, H. Evanuarini, M. W. Apriliyani","doi":"10.21776/ub.jitek.2021.016.03.5","DOIUrl":"https://doi.org/10.21776/ub.jitek.2021.016.03.5","url":null,"abstract":"The effects of gaseous ozone exposure on the physical and oxidative properties were evaluated in chicken breast fillets, which were pretreatment of gaseous ozone, ultraviolet, edible coatings and stored at 8°C (refrigerator), 27°C (closed pack), and 27°C (opened pack) for 4 d. The physical and oxidative properties of chicken meat are maintained after preozonation treatment is then applied to the edible coating. pH of chicken meat given ozone, UV and edible coating and stored at refrigerator that a pH closest to the normal chicken meat pH of 5.87. Combination of ozone, UV and edible coating has and the highest water holding capacity value and TBA value but the lowest cooking loss value. The brightness level of chicken meat coated in edible coating and stored at various temperatures showed a difference. The ability to store longer or with an increase in storage temperature, besides that, it can add value to the bioactive antioxidant and antimicrobial components.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":"136 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77454287","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-11-01DOI: 10.21776/ub.jitek.2021.016.03.2
I. Khikmawati, S. Rahayu, Annisa Nur Amieni,, M. Cahyadi
This review was purposed to understand the effectiveness of bovine bone gelatin as an antihypertensive agent. This review concerning the effectiveness of bovine bone gelatin as an antihypertensive agent. Hypertension, also called as a silent disease, has become the main cause of coronary heart disease and stroke that contributes to the malfunction of human organs. Changes of lifestyle alongside with science enhancement, provides new inventions regarding methods of hypertension therapy by minimizing the use of synthetic drugs. Collagen tissue of bovine bone gelatin is known to contain angiotensin converting enzyme (ACE) inhibitor, an active peptide that plays a role in lowering blood pressure supporting with the large amount of Gly (27%), Pro (17.6%), and Hyp (14.4%) and repeating pattern of Gly-X-Y. A study was carried out in vivo using injected spontaneously hypertensive rats (SHR) with 30 mg/kg and was able to reduce blood pressure by 15 mmHg. Antihypertensive test with SHR tail-cuff at 30 mg/kg bovine gelatin hydrolysate RGL-(Hyp)-GL and RGM-(Hyp)-GF were 31.3 mmHg and 38.6 mmHg respectively. A study conducted using bovine and porcine gelatin with 30–50 kDa (permeate P1) and 1–2 kDa (permeate P3) was able to reduce blood pressure by 22 mmHg and 21.33 mmHg. In addition, it is still possible conducting research to find out other peptides of bovine bone gelatin that can be used as a future alternative antihypertensive agent.
{"title":"The Potency of Bovine Bone Gelatin as Antihypertensive Agent: A Review","authors":"I. Khikmawati, S. Rahayu, Annisa Nur Amieni,, M. Cahyadi","doi":"10.21776/ub.jitek.2021.016.03.2","DOIUrl":"https://doi.org/10.21776/ub.jitek.2021.016.03.2","url":null,"abstract":"This review was purposed to understand the effectiveness of bovine bone gelatin as an antihypertensive agent. This review concerning the effectiveness of bovine bone gelatin as an antihypertensive agent. Hypertension, also called as a silent disease, has become the main cause of coronary heart disease and stroke that contributes to the malfunction of human organs. Changes of lifestyle alongside with science enhancement, provides new inventions regarding methods of hypertension therapy by minimizing the use of synthetic drugs. Collagen tissue of bovine bone gelatin is known to contain angiotensin converting enzyme (ACE) inhibitor, an active peptide that plays a role in lowering blood pressure supporting with the large amount of Gly (27%), Pro (17.6%), and Hyp (14.4%) and repeating pattern of Gly-X-Y. A study was carried out in vivo using injected spontaneously hypertensive rats (SHR) with 30 mg/kg and was able to reduce blood pressure by 15 mmHg. Antihypertensive test with SHR tail-cuff at 30 mg/kg bovine gelatin hydrolysate RGL-(Hyp)-GL and RGM-(Hyp)-GF were 31.3 mmHg and 38.6 mmHg respectively. A study conducted using bovine and porcine gelatin with 30–50 kDa (permeate P1) and 1–2 kDa (permeate P3) was able to reduce blood pressure by 22 mmHg and 21.33 mmHg. In addition, it is still possible conducting research to find out other peptides of bovine bone gelatin that can be used as a future alternative antihypertensive agent.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82478790","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-11-01DOI: 10.21776/ub.jitek.2021.016.03.7
Inasabrilla Hendar Dahayu, D. Rosyidi
Chicken meat is a nutritious food that can increase immunity but has perishable food properties that are easily damaged so it is necessary to add preservatives, namely chitosan as an edible coating to protect the meat from microbial contamination. Gourami (Osphronemus goramy) scales have the potential to be processed as chitosan. Through 3 stages, namely deproteination, demineralization, and deacetylation. The purpose of this study was to determine the effect of adding chitosan with gourami fish scales and cloves as an edible coating on the quality of raw chicken meat at room temperature for 9 h. This study used a factorial completely randomized design (3×3), with factor A: concentration of chitosan solution (0%, 1%, and 2%) and factor B: concentration of clove solution (0%, 1%, and 2%) and repeated 3 times. The results showed that the control treatment without clove and chitosan after 9 h of storage at room temperature had a significant difference in effect on the treated samples. The best treatment was found in the interaction of 2% chitosan (K2) and 2% cloves (C2) with microbial contamination of 2×10 5 CFU/g so that it still meets the standards of the National Standardization Agency (BSN) namely, chicken meat has a maximum requirement of 1×106 CFU/g, which can maintain the quality of meat, both in terms of pH, water content, and acceptability of organoleptic values which are still favored by panelists.
{"title":"Application of Chitosan From Waste Gurami Fish Scales (Osphronemus goramy) and Clove Powder (Syzygium aromaticum) As Edible Coating on Chicken Meat","authors":"Inasabrilla Hendar Dahayu, D. Rosyidi","doi":"10.21776/ub.jitek.2021.016.03.7","DOIUrl":"https://doi.org/10.21776/ub.jitek.2021.016.03.7","url":null,"abstract":"Chicken meat is a nutritious food that can increase immunity but has perishable food properties that are easily damaged so it is necessary to add preservatives, namely chitosan as an edible coating to protect the meat from microbial contamination. Gourami (Osphronemus goramy) scales have the potential to be processed as chitosan. Through 3 stages, namely deproteination, demineralization, and deacetylation. The purpose of this study was to determine the effect of adding chitosan with gourami fish scales and cloves as an edible coating on the quality of raw chicken meat at room temperature for 9 h. This study used a factorial completely randomized design (3×3), with factor A: concentration of chitosan solution (0%, 1%, and 2%) and factor B: concentration of clove solution (0%, 1%, and 2%) and repeated 3 times. The results showed that the control treatment without clove and chitosan after 9 h of storage at room temperature had a significant difference in effect on the treated samples. The best treatment was found in the interaction of 2% chitosan (K2) and 2% cloves (C2) with microbial contamination of 2×10 5 CFU/g so that it still meets the standards of the National Standardization Agency (BSN) namely, chicken meat has a maximum requirement of 1×106 CFU/g, which can maintain the quality of meat, both in terms of pH, water content, and acceptability of organoleptic values which are still favored by panelists.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79212813","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-11-01DOI: 10.21776/ub.jitek.2021.016.03.3
R. Andini, M. Mustakim, I. Thohari
Batting is the process of removing globular and non-collagen proteins. Bromelain can be found in all parts of the pineapple plant (Ananas comosus L.) with different amounts and properties. Bromelain can be used as a batting agent in the tanning process. The purpose of this study was to determine the effect of the bromelain enzyme concentration used during the protein removal process on the quality of sheepskin. This research used 30 sheets of sheepskin obtained from abattoir in Yogyakarta City and pineapple fruit’s flesh. The experimental design used was a completely randomized design. The research uses different concentrations of pineapples fruit’s flesh (T1 0,5%, T2 1%, T3 1,5% and T4 2% w/w) with feliderm (T0). Statistical analysis using one-way analysis of variance and in accordance with the statistical model. The results of this study showed in dissolved protein content was T0 0.83%, T1 0.77%, T2 0.68%, T3 0.82% and T4 0.85%, protein content of batting skin was T0 19.17%, T1 17.90%, T2 18.37%, T3 21.35% and T4 21.50%, protein content of leather was T0 59.69%, T1 59.27%, T2 60.34%, T3 61.59% and T4 63.25%, fat content was T0 15.31%, T1 14.61%, T2 15.19%, T3 15.36% and T4 16.25%, chromium content was T0 2.60%, T1 2.67%, T2 2.78%, T3 2.82% and T4 3.00% and shrinkage temperature was T0 92.330C, T1 95.670C, T2 93.670C, T3 96.330C and T4 97.330C. The results for pineapple juice showed potency to be used as batting agent for sheepskin. The minimum amount of pineapple juice added for batting the sheepskin is 1% (w/w).
{"title":"The Use of Pineapple Fruit in Batting Process on the Chemical Properties of Sheepskin Using Shorfloat Tanning","authors":"R. Andini, M. Mustakim, I. Thohari","doi":"10.21776/ub.jitek.2021.016.03.3","DOIUrl":"https://doi.org/10.21776/ub.jitek.2021.016.03.3","url":null,"abstract":"Batting is the process of removing globular and non-collagen proteins. Bromelain can be found in all parts of the pineapple plant (Ananas comosus L.) with different amounts and properties. Bromelain can be used as a batting agent in the tanning process. The purpose of this study was to determine the effect of the bromelain enzyme concentration used during the protein removal process on the quality of sheepskin. This research used 30 sheets of sheepskin obtained from abattoir in Yogyakarta City and pineapple fruit’s flesh. The experimental design used was a completely randomized design. The research uses different concentrations of pineapples fruit’s flesh (T1 0,5%, T2 1%, T3 1,5% and T4 2% w/w) with feliderm (T0). Statistical analysis using one-way analysis of variance and in accordance with the statistical model. The results of this study showed in dissolved protein content was T0 0.83%, T1 0.77%, T2 0.68%, T3 0.82% and T4 0.85%, protein content of batting skin was T0 19.17%, T1 17.90%, T2 18.37%, T3 21.35% and T4 21.50%, protein content of leather was T0 59.69%, T1 59.27%, T2 60.34%, T3 61.59% and T4 63.25%, fat content was T0 15.31%, T1 14.61%, T2 15.19%, T3 15.36% and T4 16.25%, chromium content was T0 2.60%, T1 2.67%, T2 2.78%, T3 2.82% and T4 3.00% and shrinkage temperature was T0 92.330C, T1 95.670C, T2 93.670C, T3 96.330C and T4 97.330C. The results for pineapple juice showed potency to be used as batting agent for sheepskin. The minimum amount of pineapple juice added for batting the sheepskin is 1% (w/w).","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90347340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：