Pub Date : 2024-03-11DOI: 10.56557/jafsat/2024/v11i18586
Diana Rachmawati, Tristiana Yuniarti, Dewi Nurhayati, A. H. C. Haditomo
The success of intensive cultivation of tambaqui (Colossoma macropomum) is largely determined by the availability of high-quality feed. High-quality fish diets consist of fish meal produced from animal-based proteins in order to provide fish with the protein requirement. In intensive farming systems, feed costs account for 60–70% of total production costs. Due to fish meal's increasing cost; hence, less expensive ingredients are required to substitute fish meal. Soybean meal can be used as an alternative source of protein to substitute for fish meal due to its lower price and high protein content in fish diet. Phytate acid, one of the antinutritional materials contained within soybean meal, may decrease the nutrient content of feed by affecting with the fish's ability to absorb nutrients. The research aimed to examine the effect of adding the phytase enzyme to diet feed on increasing protein digestibility, efficiency of feed utilization and growth of tambaqui fish. The fingerlings of tambaqui used as test fish had an average weight of 3.85 ± 0.08 g/fish. The diet treatments in this study were phytase enzyme addition in diet with different doses, namely: A (0 FTU/kg feed), B (250 FTU/kg feed), C (500 FTU/kg feed), D (750 FTU/kg feed) and E (1000 FTU/kg feed). The results showed that phytase enzyme addition in diet significantly increased protein digestibility, efficiency of feed utilization, growth, and carcass protein content of tambaqui fish. The most effectiveness phytase enzyme dose for tambaqui fish was 1000 FTU/kg feed, which resulted in highest values of ADCp, PER, FCR, and RGR at 68.46±0.28%, 2.27±0.05, 1.53±0.04, 74.59±0.45%, and 6.01±0.19%/day, respectively.
{"title":"Effects of Phytase Enzyme Supplementation on Protein Digestibility, Efficiency of Feed Utilization, Growth and Carcass Protein Content of Tambaqui (Colossoma macropomum)","authors":"Diana Rachmawati, Tristiana Yuniarti, Dewi Nurhayati, A. H. C. Haditomo","doi":"10.56557/jafsat/2024/v11i18586","DOIUrl":"https://doi.org/10.56557/jafsat/2024/v11i18586","url":null,"abstract":"The success of intensive cultivation of tambaqui (Colossoma macropomum) is largely determined by the availability of high-quality feed. High-quality fish diets consist of fish meal produced from animal-based proteins in order to provide fish with the protein requirement. In intensive farming systems, feed costs account for 60–70% of total production costs. Due to fish meal's increasing cost; hence, less expensive ingredients are required to substitute fish meal. Soybean meal can be used as an alternative source of protein to substitute for fish meal due to its lower price and high protein content in fish diet. Phytate acid, one of the antinutritional materials contained within soybean meal, may decrease the nutrient content of feed by affecting with the fish's ability to absorb nutrients. The research aimed to examine the effect of adding the phytase enzyme to diet feed on increasing protein digestibility, efficiency of feed utilization and growth of tambaqui fish. The fingerlings of tambaqui used as test fish had an average weight of 3.85 ± 0.08 g/fish. The diet treatments in this study were phytase enzyme addition in diet with different doses, namely: A (0 FTU/kg feed), B (250 FTU/kg feed), C (500 FTU/kg feed), D (750 FTU/kg feed) and E (1000 FTU/kg feed). The results showed that phytase enzyme addition in diet significantly increased protein digestibility, efficiency of feed utilization, growth, and carcass protein content of tambaqui fish. The most effectiveness phytase enzyme dose for tambaqui fish was 1000 FTU/kg feed, which resulted in highest values of ADCp, PER, FCR, and RGR at 68.46±0.28%, 2.27±0.05, 1.53±0.04, 74.59±0.45%, and 6.01±0.19%/day, respectively.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"55 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140252061","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 : 2024-02-17DOI: 10.56557/jafsat/2024/v11i18547
Rakesh Mohan Shukla
An experimental study was performed to determine the drying characteristics of pear using greenhouse based solar dryer and under open sun with natural convection. Prior to drying, sliced pear samples were pre-treated: i) control inside dryer i.e. with no dip, ii) blanching, iii) soaking in 2% KMS (Potassium Metabisulphite) solution, iv) blanching and soaking in 1% KMS solution, v) control outside dryer i.e. with no dip. The experimental drying data of pear were fitted to five different mathematical models viz. Exponential, Generalized exponential, Page’s, Logarithmic and Power law models, and drying rate constants and coefficient of models tested were determined by non-linear regression analysis. Among the various models tested to interpret the drying behaviour of pear, Page’s model was selected which gave best statistical indices of coefficient of determination (R2) and standard error of estimation (SEE) values.
{"title":"Drying Kinetics of Pear Slices in Greenhouse Solar Dryer","authors":"Rakesh Mohan Shukla","doi":"10.56557/jafsat/2024/v11i18547","DOIUrl":"https://doi.org/10.56557/jafsat/2024/v11i18547","url":null,"abstract":"An experimental study was performed to determine the drying characteristics of pear using greenhouse based solar dryer and under open sun with natural convection. Prior to drying, sliced pear samples were pre-treated: i) control inside dryer i.e. with no dip, ii) blanching, iii) soaking in 2% KMS (Potassium Metabisulphite) solution, iv) blanching and soaking in 1% KMS solution, v) control outside dryer i.e. with no dip. The experimental drying data of pear were fitted to five different mathematical models viz. Exponential, Generalized exponential, Page’s, Logarithmic and Power law models, and drying rate constants and coefficient of models tested were determined by non-linear regression analysis. Among the various models tested to interpret the drying behaviour of pear, Page’s model was selected which gave best statistical indices of coefficient of determination (R2) and standard error of estimation (SEE) values.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"452 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140453650","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 : 2024-02-10DOI: 10.56557/jafsat/2024/v11i18538
Akajiaku Linda Oluchi, C. N. Jane, N. O. Euphresia, E. U. Anthonia, L. E. Chinelo
This study was conducted to evaluate the quality of jam made from African bush mango. African bush mango was processed into 100% jam sample and coded as JAM1. Pineapple fruit was also processed into pulp, used to blend African bush mango pulp at various proportions of (10, 30 and 40) and processed into jam samples coded as JAM2, JAM3 and JAM4 respectively. The functional properties, proximate, vitamin, mineral compositions and sensory attributes of the jam samples were determined. The proximate analysis revealed that the jam samples had crude protein, crude fibre, fat, moisture, ash and carbohydrate contents ranged as follows: 0.67-0.95%, 1.43-1.95%, 1.05-1.27%, 30.83-46.75%, 2.66-3.19% and 46.73-61.81% respectively while the minerals (mg/100 g) were Calcium (1.845 mg/100g - 4.175mg/100g), Sodium (1.33 mg/100 g - 16.05 mg/100 g), Magnesium (2.87mg/100 - 16.05 mg/100), Phosphorus (3.84 mg/100 g-6.68 mg/100 g), Potassium (2.66 - 13.55 mg/100 g), Iron (0.4 mg/100 g-0.68 mg/100 g) and Zinc (0.04mg/100g - 0.275 mg/100 g). The vitamins; A, B1, B2, B3, C, E, K and D had values ranging from (163.12 µg/100 g – 204.52 µg/100 g), (0.31-0.6 mg/100g), (0.68mg/100g-0.79mg/100 g), (1.86–2.62 mg/100 g), (16.41-30.13 mg/100 g), (0.66–1.05 µg/100 g), (2.04–2.94 µg/100 g), (0.13 – 0.2 µg/100 g) respectively. The functional properties in terms of Titratable acidity, pH, Brix and viscosity had values ranging from (0.47-1.24 g/ml), (4.85-5.55), (68.75 - 71.45°Brix) and (1.68-3.13 g/ml) respectively. Sensory evaluation was also carried out for taste, appearance, spreadability, aroma and general acceptability and the scores were in the range (6.8 - 7.6), (6.65-8.2), (3.55-7.7), (6.7-7.5) and (6.35-7.45) respectively. Though the jam samples made from African bush mango blended with pineapple had higher acceptability to that made from only African bush mango; the utilization of African bush mango in jam production will clearly reduce the dependence on imported fruits in Nigeria for jam making and prevent seasonal gluts of African bush mango fruits and as well increase the availability of vitamins and minerals in food products for developing countries.
{"title":"Evaluation of Nutrient Composition and Sensory Attributes of Jam Produced from African Bush Mango (Irvingia gabonensis)","authors":"Akajiaku Linda Oluchi, C. N. Jane, N. O. Euphresia, E. U. Anthonia, L. E. Chinelo","doi":"10.56557/jafsat/2024/v11i18538","DOIUrl":"https://doi.org/10.56557/jafsat/2024/v11i18538","url":null,"abstract":"This study was conducted to evaluate the quality of jam made from African bush mango. African bush mango was processed into 100% jam sample and coded as JAM1. Pineapple fruit was also processed into pulp, used to blend African bush mango pulp at various proportions of (10, 30 and 40) and processed into jam samples coded as JAM2, JAM3 and JAM4 respectively. The functional properties, proximate, vitamin, mineral compositions and sensory attributes of the jam samples were determined. The proximate analysis revealed that the jam samples had crude protein, crude fibre, fat, moisture, ash and carbohydrate contents ranged as follows: 0.67-0.95%, 1.43-1.95%, 1.05-1.27%, 30.83-46.75%, 2.66-3.19% and 46.73-61.81% respectively while the minerals (mg/100 g) were Calcium (1.845 mg/100g - 4.175mg/100g), Sodium (1.33 mg/100 g - 16.05 mg/100 g), Magnesium (2.87mg/100 - 16.05 mg/100), Phosphorus (3.84 mg/100 g-6.68 mg/100 g), Potassium (2.66 - 13.55 mg/100 g), Iron (0.4 mg/100 g-0.68 mg/100 g) and Zinc (0.04mg/100g - 0.275 mg/100 g). The vitamins; A, B1, B2, B3, C, E, K and D had values ranging from (163.12 µg/100 g – 204.52 µg/100 g), (0.31-0.6 mg/100g), (0.68mg/100g-0.79mg/100 g), (1.86–2.62 mg/100 g), (16.41-30.13 mg/100 g), (0.66–1.05 µg/100 g), (2.04–2.94 µg/100 g), (0.13 – 0.2 µg/100 g) respectively. The functional properties in terms of Titratable acidity, pH, Brix and viscosity had values ranging from (0.47-1.24 g/ml), (4.85-5.55), (68.75 - 71.45°Brix) and (1.68-3.13 g/ml) respectively. Sensory evaluation was also carried out for taste, appearance, spreadability, aroma and general acceptability and the scores were in the range (6.8 - 7.6), (6.65-8.2), (3.55-7.7), (6.7-7.5) and (6.35-7.45) respectively. Though the jam samples made from African bush mango blended with pineapple had higher acceptability to that made from only African bush mango; the utilization of African bush mango in jam production will clearly reduce the dependence on imported fruits in Nigeria for jam making and prevent seasonal gluts of African bush mango fruits and as well increase the availability of vitamins and minerals in food products for developing countries.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":" 659","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139787187","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 : 2024-02-10DOI: 10.56557/jafsat/2024/v11i18538
Akajiaku Linda Oluchi, C. N. Jane, N. O. Euphresia, E. U. Anthonia, L. E. Chinelo
This study was conducted to evaluate the quality of jam made from African bush mango. African bush mango was processed into 100% jam sample and coded as JAM1. Pineapple fruit was also processed into pulp, used to blend African bush mango pulp at various proportions of (10, 30 and 40) and processed into jam samples coded as JAM2, JAM3 and JAM4 respectively. The functional properties, proximate, vitamin, mineral compositions and sensory attributes of the jam samples were determined. The proximate analysis revealed that the jam samples had crude protein, crude fibre, fat, moisture, ash and carbohydrate contents ranged as follows: 0.67-0.95%, 1.43-1.95%, 1.05-1.27%, 30.83-46.75%, 2.66-3.19% and 46.73-61.81% respectively while the minerals (mg/100 g) were Calcium (1.845 mg/100g - 4.175mg/100g), Sodium (1.33 mg/100 g - 16.05 mg/100 g), Magnesium (2.87mg/100 - 16.05 mg/100), Phosphorus (3.84 mg/100 g-6.68 mg/100 g), Potassium (2.66 - 13.55 mg/100 g), Iron (0.4 mg/100 g-0.68 mg/100 g) and Zinc (0.04mg/100g - 0.275 mg/100 g). The vitamins; A, B1, B2, B3, C, E, K and D had values ranging from (163.12 µg/100 g – 204.52 µg/100 g), (0.31-0.6 mg/100g), (0.68mg/100g-0.79mg/100 g), (1.86–2.62 mg/100 g), (16.41-30.13 mg/100 g), (0.66–1.05 µg/100 g), (2.04–2.94 µg/100 g), (0.13 – 0.2 µg/100 g) respectively. The functional properties in terms of Titratable acidity, pH, Brix and viscosity had values ranging from (0.47-1.24 g/ml), (4.85-5.55), (68.75 - 71.45°Brix) and (1.68-3.13 g/ml) respectively. Sensory evaluation was also carried out for taste, appearance, spreadability, aroma and general acceptability and the scores were in the range (6.8 - 7.6), (6.65-8.2), (3.55-7.7), (6.7-7.5) and (6.35-7.45) respectively. Though the jam samples made from African bush mango blended with pineapple had higher acceptability to that made from only African bush mango; the utilization of African bush mango in jam production will clearly reduce the dependence on imported fruits in Nigeria for jam making and prevent seasonal gluts of African bush mango fruits and as well increase the availability of vitamins and minerals in food products for developing countries.
{"title":"Evaluation of Nutrient Composition and Sensory Attributes of Jam Produced from African Bush Mango (Irvingia gabonensis)","authors":"Akajiaku Linda Oluchi, C. N. Jane, N. O. Euphresia, E. U. Anthonia, L. E. Chinelo","doi":"10.56557/jafsat/2024/v11i18538","DOIUrl":"https://doi.org/10.56557/jafsat/2024/v11i18538","url":null,"abstract":"This study was conducted to evaluate the quality of jam made from African bush mango. African bush mango was processed into 100% jam sample and coded as JAM1. Pineapple fruit was also processed into pulp, used to blend African bush mango pulp at various proportions of (10, 30 and 40) and processed into jam samples coded as JAM2, JAM3 and JAM4 respectively. The functional properties, proximate, vitamin, mineral compositions and sensory attributes of the jam samples were determined. The proximate analysis revealed that the jam samples had crude protein, crude fibre, fat, moisture, ash and carbohydrate contents ranged as follows: 0.67-0.95%, 1.43-1.95%, 1.05-1.27%, 30.83-46.75%, 2.66-3.19% and 46.73-61.81% respectively while the minerals (mg/100 g) were Calcium (1.845 mg/100g - 4.175mg/100g), Sodium (1.33 mg/100 g - 16.05 mg/100 g), Magnesium (2.87mg/100 - 16.05 mg/100), Phosphorus (3.84 mg/100 g-6.68 mg/100 g), Potassium (2.66 - 13.55 mg/100 g), Iron (0.4 mg/100 g-0.68 mg/100 g) and Zinc (0.04mg/100g - 0.275 mg/100 g). The vitamins; A, B1, B2, B3, C, E, K and D had values ranging from (163.12 µg/100 g – 204.52 µg/100 g), (0.31-0.6 mg/100g), (0.68mg/100g-0.79mg/100 g), (1.86–2.62 mg/100 g), (16.41-30.13 mg/100 g), (0.66–1.05 µg/100 g), (2.04–2.94 µg/100 g), (0.13 – 0.2 µg/100 g) respectively. The functional properties in terms of Titratable acidity, pH, Brix and viscosity had values ranging from (0.47-1.24 g/ml), (4.85-5.55), (68.75 - 71.45°Brix) and (1.68-3.13 g/ml) respectively. Sensory evaluation was also carried out for taste, appearance, spreadability, aroma and general acceptability and the scores were in the range (6.8 - 7.6), (6.65-8.2), (3.55-7.7), (6.7-7.5) and (6.35-7.45) respectively. Though the jam samples made from African bush mango blended with pineapple had higher acceptability to that made from only African bush mango; the utilization of African bush mango in jam production will clearly reduce the dependence on imported fruits in Nigeria for jam making and prevent seasonal gluts of African bush mango fruits and as well increase the availability of vitamins and minerals in food products for developing countries.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"5 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139846890","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 : 2024-01-04DOI: 10.56557/jafsat/2024/v11i18480
N'dri Quesnelle Epiphanie, K. Elisée, Ekissi Alice Christine, Choho Meney Frederic, Djadji A Thierry Lenoir, Kouakou Gisèle-Siransy
The use of plants by humans for their nutritional, health and wellness needs dates back to ancient times. This trend has increased to date with the boom in the tea/tisane market. The aim of this project is to gather scientific data on three 'teas' formulations obtained from aromatic plant resources commonly used in food. For this purpose, the species Lippia multiflora, Hibiscus sabdariffa, Zingiber officinale and Adansonia digitata were harvested, processed into powders and then combined two by two in precise proportions, keeping L. multiflora as the species common to the different formulations. A sensory analysis using the hedonic test was carried out on each of the formulations by a panel of tasters, and then some physico-chemical parameters of these formulations were determined. All three formulations were appreciated by the tasters. "However, the TEA 3 formulation "L. multiflora + Z. officinale" was the most popular. The pH values of the formulations ranged from 3.5 to 7.5. The ash content ranged from 7% to 10%. The total polyphenol content ranged from 12 to 17 mg gallic acid equivalent/g and the total flavonoid content ranged from 15 to 20 µg quercetin equivalent/g. Concentrations of total sugars and reducing sugars expressed as mg glucose equivalent/g ranged from 10 and 20.36 and 0.2 and 0.46, respectively. Fat content (%) varied from 3.5 to 4.6. The formulated TEAS contain compounds of therapeutic and nutritional interest that could enter the nutraceutical market in Côte d'Ivoire for the well-being of consumers.
{"title":"Sensory Analysis and Physicochemical Parameters of Three \"TEAS\" Formulations Obtained from Aromatic Plant Powders from Côte d’Ivoire","authors":"N'dri Quesnelle Epiphanie, K. Elisée, Ekissi Alice Christine, Choho Meney Frederic, Djadji A Thierry Lenoir, Kouakou Gisèle-Siransy","doi":"10.56557/jafsat/2024/v11i18480","DOIUrl":"https://doi.org/10.56557/jafsat/2024/v11i18480","url":null,"abstract":"The use of plants by humans for their nutritional, health and wellness needs dates back to ancient times. This trend has increased to date with the boom in the tea/tisane market. The aim of this project is to gather scientific data on three 'teas' formulations obtained from aromatic plant resources commonly used in food. For this purpose, the species Lippia multiflora, Hibiscus sabdariffa, Zingiber officinale and Adansonia digitata were harvested, processed into powders and then combined two by two in precise proportions, keeping L. multiflora as the species common to the different formulations. A sensory analysis using the hedonic test was carried out on each of the formulations by a panel of tasters, and then some physico-chemical parameters of these formulations were determined. All three formulations were appreciated by the tasters. \u0000\"However, the TEA 3 formulation \"L. multiflora + Z. officinale\" was the most popular. The pH values of the formulations ranged from 3.5 to 7.5. The ash content ranged from 7% to 10%. The total polyphenol content ranged from 12 to 17 mg gallic acid equivalent/g and the total flavonoid content ranged from 15 to 20 µg quercetin equivalent/g. Concentrations of total sugars and reducing sugars expressed as mg glucose equivalent/g ranged from 10 and 20.36 and 0.2 and 0.46, respectively. Fat content (%) varied from 3.5 to 4.6. \u0000The formulated TEAS contain compounds of therapeutic and nutritional interest that could enter the nutraceutical market in Côte d'Ivoire for the well-being of consumers.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"56 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139384562","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 : 2023-11-29DOI: 10.56557/jafsat/2023/v10i48451
Manda Carissa, S. Suharto, A. D. Anggo, Ulfah Amalia
Soft bone milkfish is a modification technique by softening the fish bone using high temperature. The advantage of this method is lower the risk of bone chocking while consuming the milkfish. The purpose of this study was to determine the effect of boiling time on the characteristics of soft durian milkfish and the best boiling time favored by the community. The processing method begins with weeding the raw materials and washing them clean, arranging them in a bamboo basket covered with floating bamboo leaves. Boiling is done in a large cauldron with wood fuel and filled with water one third of the height of the casserole with ground spices. Conventional cooking is done for 8 hours. The research design used was a pressure cooker for 2 hours (control), conventional cooking for 6 hours, 7 hours and 8 hours. Cooking time did not affect protein content and moisture content, but did affect the levels of amino acid profiles, bone hardness and hedonic parameters of appearance, smell, taste and texture. The results showed that the best treatment was conventional cooking for 7 hours which had an appearance value of 8.57 ± 0.50, odor 8.67 ± 0.48, taste 8.47 ± 0.51, texture 8.53 ± 0.51, protein content 31.12 ± 0.84%, moisture content 64.48 ± 2.39%, essential amino acid profile content 135.521 mg/1000g, profile content non-essential amino acids 132.785 mg/1000g, bone hardness 44.12 ± 14.11N.
{"title":"Characteristics of Soft Bone Milkfish (Chanos chanos) with Different Boiling Times","authors":"Manda Carissa, S. Suharto, A. D. Anggo, Ulfah Amalia","doi":"10.56557/jafsat/2023/v10i48451","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i48451","url":null,"abstract":"Soft bone milkfish is a modification technique by softening the fish bone using high temperature. The advantage of this method is lower the risk of bone chocking while consuming the milkfish. The purpose of this study was to determine the effect of boiling time on the characteristics of soft durian milkfish and the best boiling time favored by the community. The processing method begins with weeding the raw materials and washing them clean, arranging them in a bamboo basket covered with floating bamboo leaves. Boiling is done in a large cauldron with wood fuel and filled with water one third of the height of the casserole with ground spices. Conventional cooking is done for 8 hours. The research design used was a pressure cooker for 2 hours (control), conventional cooking for 6 hours, 7 hours and 8 hours. Cooking time did not affect protein content and moisture content, but did affect the levels of amino acid profiles, bone hardness and hedonic parameters of appearance, smell, taste and texture. The results showed that the best treatment was conventional cooking for 7 hours which had an appearance value of 8.57 ± 0.50, odor 8.67 ± 0.48, taste 8.47 ± 0.51, texture 8.53 ± 0.51, protein content 31.12 ± 0.84%, moisture content 64.48 ± 2.39%, essential amino acid profile content 135.521 mg/1000g, profile content non-essential amino acids 132.785 mg/1000g, bone hardness 44.12 ± 14.11N.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139212654","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 : 2023-11-25DOI: 10.56557/jafsat/2023/v10i48439
Ana Nurul Fadlilatirrohmah, S. Subandiyono, Tristiana Yuniarti, Diana Rachmawati
The main challenge in tilapia rearing (Oreochromis niloticus) is the high cost of feed. To address this, using local raw materials in making feed is an attempt to reduce costs. However, the presence of phytic acid content can hinder fish growth, so the addition of phytase becomes necessary. The purpose of this study was to investigate the impact of dietary phytase on protein efficiency ratio and tilapia growth. This research was conducted in Loka Muntilan, Magelang, Central Java, Indonesia. A total of 240 tilapias with an average weight of 12.88±0.2 g/fish were used for this study. Four treatments, namely treatments A, B, C, and D, were implemented with phytase additions of 0; 0.25; 0.5; and 0.75 g/kg of feed, respectively. The results revealed that dietary phytase significantly influenced total feed consumption (TFC), feed conversion ratio (FCR), feed utilization efficiency (FUE), protein efficiency ratio (PER), and relative growth rate (RGR) values (P = .05), but not the fish survival rate (P = .05). The most favorable outcome was achieved with a phytase dose of 0.75 g/kg of feed (i.e., treatment D), with the following values: TFC 548.74±2.58 g, FCR 1.38±0.03, FUE 70.11±0.69%, PER 2.33±0.02%, and RGR 2.65±0.04% per day, respectively.
{"title":"The Impact of Dietary Phytase on the Protein Efficiency Ratio and Growth of Tilapia (Oreochromis niloticus)","authors":"Ana Nurul Fadlilatirrohmah, S. Subandiyono, Tristiana Yuniarti, Diana Rachmawati","doi":"10.56557/jafsat/2023/v10i48439","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i48439","url":null,"abstract":"The main challenge in tilapia rearing (Oreochromis niloticus) is the high cost of feed. To address this, using local raw materials in making feed is an attempt to reduce costs. However, the presence of phytic acid content can hinder fish growth, so the addition of phytase becomes necessary. The purpose of this study was to investigate the impact of dietary phytase on protein efficiency ratio and tilapia growth. This research was conducted in Loka Muntilan, Magelang, Central Java, Indonesia. A total of 240 tilapias with an average weight of 12.88±0.2 g/fish were used for this study. Four treatments, namely treatments A, B, C, and D, were implemented with phytase additions of 0; 0.25; 0.5; and 0.75 g/kg of feed, respectively. The results revealed that dietary phytase significantly influenced total feed consumption (TFC), feed conversion ratio (FCR), feed utilization efficiency (FUE), protein efficiency ratio (PER), and relative growth rate (RGR) values (P = .05), but not the fish survival rate (P = .05). The most favorable outcome was achieved with a phytase dose of 0.75 g/kg of feed (i.e., treatment D), with the following values: TFC 548.74±2.58 g, FCR 1.38±0.03, FUE 70.11±0.69%, PER 2.33±0.02%, and RGR 2.65±0.04% per day, respectively.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"23 18","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139237399","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 : 2023-11-25DOI: 10.56557/jafsat/2023/v10i48446
Wahyu Nur Ika Mucharomah, Lukita Purnamayati, P. H. Riyadi, Romadhon
Spirulina platensis,is a microalgae species that exhibits substantial developmental potential and offers numerous benefits.It boasts a straightforward cultivation process. Spirulina platensis is characterized by a notable protein content, ranging between 55-70%. This elevated protein concentration renders it suitable for incorporation into various food products. Among its applications, Spirulina platensis finds use in the production of dry biscuits, which serve as a convenient daily snack owing to high protein and carbohydrate content. High carbohydrate levels are particularly crucial for maximizing the energy content of dry biscuits. The synergistic combination of Spirulina platensis's high protein content and sweet potatoes' carbohydrate content serves as a foundational basis for research that explores the addition of powdered Spirulina platensis extract to sweet potato-based dry biscuits at varying concentrations (0.5%, 1%, and 1.5%).The primary objective of this research was twofold: first, to assess the impact of incorporating Spirulina platensis and second, to determine the optimal concentration level for this addition. The research employs a Completely Randomized Design (CRD) with three repetitions. The parameters under scrutiny encompass proximate analysis, color attributes, and hedonic assessments. Statistical analyses encompass both parametric, with Analysis of Variance employed for parametric data, and non-parametric data, utilizing Kruskal-Wallis and Mann-Whitney tests.The research findings indicate that the most favorable outcomes, as well as the highest level of acceptance among panelists, are achieved at a concentration of 1%. Specifically, this concentration yields dry biscuits with 56.71% carbohydrate content, 28.73% fat content, 8.3% water content, 2.1% ash content, 5.06% protein content, and a color profile of 505.76. The addition of S. platensis significantly increases the protein content of dry biscuits. Further research could be conducted to analyse the amino acid content and the shelf life of the dry biscuits added with S. platensis.
{"title":"Characteristics of White Sweet Potato (Ipomoea batatas) Based Dry Biscuit with Addition of Spirulina Platensis","authors":"Wahyu Nur Ika Mucharomah, Lukita Purnamayati, P. H. Riyadi, Romadhon","doi":"10.56557/jafsat/2023/v10i48446","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i48446","url":null,"abstract":"Spirulina platensis,is a microalgae species that exhibits substantial developmental potential and offers numerous benefits.It boasts a straightforward cultivation process. Spirulina platensis is characterized by a notable protein content, ranging between 55-70%. This elevated protein concentration renders it suitable for incorporation into various food products. Among its applications, Spirulina platensis finds use in the production of dry biscuits, which serve as a convenient daily snack owing to high protein and carbohydrate content. High carbohydrate levels are particularly crucial for maximizing the energy content of dry biscuits. The synergistic combination of Spirulina platensis's high protein content and sweet potatoes' carbohydrate content serves as a foundational basis for research that explores the addition of powdered Spirulina platensis extract to sweet potato-based dry biscuits at varying concentrations (0.5%, 1%, and 1.5%).The primary objective of this research was twofold: first, to assess the impact of incorporating Spirulina platensis and second, to determine the optimal concentration level for this addition. The research employs a Completely Randomized Design (CRD) with three repetitions. The parameters under scrutiny encompass proximate analysis, color attributes, and hedonic assessments. Statistical analyses encompass both parametric, with Analysis of Variance employed for parametric data, and non-parametric data, utilizing Kruskal-Wallis and Mann-Whitney tests.The research findings indicate that the most favorable outcomes, as well as the highest level of acceptance among panelists, are achieved at a concentration of 1%. Specifically, this concentration yields dry biscuits with 56.71% carbohydrate content, 28.73% fat content, 8.3% water content, 2.1% ash content, 5.06% protein content, and a color profile of 505.76. The addition of S. platensis significantly increases the protein content of dry biscuits. Further research could be conducted to analyse the amino acid content and the shelf life of the dry biscuits added with S. platensis.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"34 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139237611","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 : 2023-11-25DOI: 10.56557/jafsat/2023/v10i48443
Vera Yunita, Y. S. Darmanto, Ulfah Amalia
Glucose syrup is a type of beverage produced from sugar and thickening ingredients. In addition to being used as a thickening agent, gelatine can also be used to enhance food's texture and clarify juices and beverages. This study examined the effects of adding gelatine from different fish skins, including milkfish, red snapper, and tilapia, on the characteristics of glucose syrup. The 8% gelatine material created from each fish skin was then used to make glucose syrup. For control treatment, the glucose syrup without gelatine was also prepared. The results showed that there was a significant difference of glucose syrup with gelatine from various fish skin. The glucose syrup added with red snapper skin gelatine had an ideal viscosity of 100.56 cPs, as well as an ash content of 0.44%, protein content of 16.25%, and TPC of 2.55 CFU/g. In conclusion, producing glucose syrup with gelatine from fish skin is a beneficial manufacturing technique, especially to boost protein content, and it may be recognized as a safe and healthy product when done adequately.
{"title":"Application of Fish Skin Gelatine in Preparation of Glucose Syrup","authors":"Vera Yunita, Y. S. Darmanto, Ulfah Amalia","doi":"10.56557/jafsat/2023/v10i48443","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i48443","url":null,"abstract":"Glucose syrup is a type of beverage produced from sugar and thickening ingredients. In addition to being used as a thickening agent, gelatine can also be used to enhance food's texture and clarify juices and beverages. This study examined the effects of adding gelatine from different fish skins, including milkfish, red snapper, and tilapia, on the characteristics of glucose syrup. The 8% gelatine material created from each fish skin was then used to make glucose syrup. For control treatment, the glucose syrup without gelatine was also prepared. The results showed that there was a significant difference of glucose syrup with gelatine from various fish skin. The glucose syrup added with red snapper skin gelatine had an ideal viscosity of 100.56 cPs, as well as an ash content of 0.44%, protein content of 16.25%, and TPC of 2.55 CFU/g. In conclusion, producing glucose syrup with gelatine from fish skin is a beneficial manufacturing technique, especially to boost protein content, and it may be recognized as a safe and healthy product when done adequately.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"45 21","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139237893","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 : 2023-11-14DOI: 10.56557/jafsat/2023/v10i48431
T. Agustini, Ima Wijayanti, P. H. Riyadi
Fishball tofu (FBT) is a diversification product of meatball tofu which was specially produced in Semarang Central Java Indonesia. Meatball tofu is usually made from beef. FBT is produced from fish flesh. Caharacteristics of FBT from different species with different concentration of flesh was investigated. The experimental design in this study was a factorial completely randomized design with different species (giant gourami and catfish) at varying flesh concentrations (30%, 40% and 50%). Fish species and flesh concentration had significant effect on protein and fat content of FBT (P<0.05). No difference of gel strength was observed for FBT from giant gourami and catfish at flesh concentration of 50% and 30%, respectively (P>0.05). The highest protein content (11.42%) was achieved for FBT from catfish at 50% flesh concentration and the lowest protein content (8.08%) was observed for FBT from giant gourami at 30%. FBT from giant gourami at 50% flesh concentration had the highest fat content, meanwhile FBT from catfish at 30 and 40% showed the lowest fat content. Fish species and flesh concentrations did not have significant impact on moisture and ash contents of all FBT samples (P>0.05). The moisture and ash contents of all FBT were of 69.25-71.15% and 0.59-0.86%, respectively. Different species and flesh concentration had a significant effect on the hardness, deformation and gel strength (P<0.05). The highest hardness was achieved for FBT from giant gourami at 50% flesh concentration (P<0.05). The highest deformation was attained for FBT from catfish at 30% flesh concentration and the lowest deformation was found in FBT from giant gourami with 50% flesh concentration (P<0.05). The deformation values of FBT from catfish were greater (11.4-23.73 mm) than those from giant gourami (10.33-13.9 mm). Overall, FBT from catfish are preferred than those from giant gourami.
{"title":"Characteristics of Fish Ball Tofu as Affected by Different Species and its Flesh Concentration","authors":"T. Agustini, Ima Wijayanti, P. H. Riyadi","doi":"10.56557/jafsat/2023/v10i48431","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i48431","url":null,"abstract":"Fishball tofu (FBT) is a diversification product of meatball tofu which was specially produced in Semarang Central Java Indonesia. Meatball tofu is usually made from beef. FBT is produced from fish flesh. Caharacteristics of FBT from different species with different concentration of flesh was investigated. The experimental design in this study was a factorial completely randomized design with different species (giant gourami and catfish) at varying flesh concentrations (30%, 40% and 50%). Fish species and flesh concentration had significant effect on protein and fat content of FBT (P<0.05). No difference of gel strength was observed for FBT from giant gourami and catfish at flesh concentration of 50% and 30%, respectively (P>0.05). The highest protein content (11.42%) was achieved for FBT from catfish at 50% flesh concentration and the lowest protein content (8.08%) was observed for FBT from giant gourami at 30%. FBT from giant gourami at 50% flesh concentration had the highest fat content, meanwhile FBT from catfish at 30 and 40% showed the lowest fat content. Fish species and flesh concentrations did not have significant impact on moisture and ash contents of all FBT samples (P>0.05). The moisture and ash contents of all FBT were of 69.25-71.15% and 0.59-0.86%, respectively. Different species and flesh concentration had a significant effect on the hardness, deformation and gel strength (P<0.05). The highest hardness was achieved for FBT from giant gourami at 50% flesh concentration (P<0.05). The highest deformation was attained for FBT from catfish at 30% flesh concentration and the lowest deformation was found in FBT from giant gourami with 50% flesh concentration (P<0.05). The deformation values of FBT from catfish were greater (11.4-23.73 mm) than those from giant gourami (10.33-13.9 mm). Overall, FBT from catfish are preferred than those from giant gourami.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"46 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139276247","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}
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