Pub Date : 2023-02-03DOI: 10.9734/afsj/2023/v22i1614
C. Ibourahema, Foba Foba Stéphane Isaac, Coulibaly Adja Massagna, Konan Kouakou Ahossi
Aims: Fishing and fish processing are ancient, traditional activities, which explain why this sector is of great cultural, social and economic importance and plays a key role in feeding populations. Study Design: This study consisted of conducting a survey of processors and certain services involved in the fisheries sector of the Ministry of Animal and Fishery Resources (MIRAH). Place and Duration of Study: This prospective study … took place in the fishing areas of Bouaflé Guessabo and Soubré from October 2022 to December 2022. Methodology: A survey was conducted using a questionnaire. The latter made it possible to collect information relating to the socio-demographic characteristics of the processors, the processing methods and equipment, the various storage strategies and the limitation of post-storage losses of processed fish and the difficulties of the activity.Results: A total of 41 women processors, including 8 from Guessabo (19.5%), 15 from Bouaflé (36.6%) and 18 from Soubré (43.9%) were interviewed. Mostly young (averageage 36 to 40 years) but with 6 to 15 years (68.3%) on average of experience, only 24.4% of them are Ivorian against 75.6% of foreign nationalities. Tilapias zillii and Chrysichthys johenlsi are the species most processed by smoking and marketed in smoked form. No fish processor in the Sassandra-Marahoué district practices a processing technique other than fish smoking. Conclusion: Fish processing activities in the fishing areas of the Sassandra-Marahoué district are mainly carried out by women from neighboring countries. Traditional methods characterized by the use of artisanal hearths are adopted by the majority of them. There is also a variability of fish storage tools ranging from wooden baskets to bags of rice.
{"title":"Habits and Technical Systems at Work in Artisanal Fish Processing in Three Localities of Sassandra-marahoue’s District of Côte d’ivoire","authors":"C. Ibourahema, Foba Foba Stéphane Isaac, Coulibaly Adja Massagna, Konan Kouakou Ahossi","doi":"10.9734/afsj/2023/v22i1614","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i1614","url":null,"abstract":"Aims: Fishing and fish processing are ancient, traditional activities, which explain why this sector is of great cultural, social and economic importance and plays a key role in feeding populations. Study Design: This study consisted of conducting a survey of processors and certain services involved in the fisheries sector of the Ministry of Animal and Fishery Resources (MIRAH). Place and Duration of Study: This prospective study … took place in the fishing areas of Bouaflé Guessabo and Soubré from October 2022 to December 2022. Methodology: A survey was conducted using a questionnaire. The latter made it possible to collect information relating to the socio-demographic characteristics of the processors, the processing methods and equipment, the various storage strategies and the limitation of post-storage losses of processed fish and the difficulties of the activity.Results: A total of 41 women processors, including 8 from Guessabo (19.5%), 15 from Bouaflé (36.6%) and 18 from Soubré (43.9%) were interviewed. Mostly young (averageage 36 to 40 years) but with 6 to 15 years (68.3%) on average of experience, only 24.4% of them are Ivorian against 75.6% of foreign nationalities. Tilapias zillii and Chrysichthys johenlsi are the species most processed by smoking and marketed in smoked form. No fish processor in the Sassandra-Marahoué district practices a processing technique other than fish smoking. Conclusion: Fish processing activities in the fishing areas of the Sassandra-Marahoué district are mainly carried out by women from neighboring countries. Traditional methods characterized by the use of artisanal hearths are adopted by the majority of them. There is also a variability of fish storage tools ranging from wooden baskets to bags of rice.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78486152","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 : 2023-01-27DOI: 10.9734/afsj/2023/v22i1612
Dimas Wahyu Pradana, A. Manab, M. Sawitri
Synbiotic yogurt is a combination of probiotics and prebiotics. Red dragon fruit peel extract contains 10.79% pectin, which can be used as a prebiotic. Dragon fruit peel synbiotic yogurt produces an unpleasant aftertaste. The addition of honey can improve the functional properties of dragon fruit peel synbiotic yogurt. The purpose of this study was to determine the emulsion of synbiotic yogurt with evaporated red dragon fruit peel extract and honey sweetener. This research was conducted at the Laboratory of Animal Products Technology, Faculty of Animal Husbandry, Universitas Brawijaya. The research material is probiotic yoghurt, synbiotic yoghurt with addition of red dragon fruit peel extract (Hylocereus polyrhizus) 20% made from 10% skim milk and yoghurt starter containing Lactobacillus bulgaricus and Streptococcus thermophilus (1:1), and the addition of 2% honey to synbiotic. The research method was an experimental completely randomized design with treatment T1 = probiotic yoghurt, T2 = synbiotic yoghurt fortified red dragon fruit (Hylocereus polyrhizus) peel extract 20% and T3 = T2 + 2% honey, with 3 replications (v/v).The data obtained were analyzed using analysis of variance (ANOVA), if the test results showed a difference, then the Duncan test (DMRT) was carried out. The results showed that adding evaporated red dragon fruit peel extract and honey sweetener to synbiotic yogurt did not result in a significant difference (P>0.05) in emulsion stability or yogurt turbidity but did result in a significant difference (P>0.05) in emulsion activity. It was concluded that the evaporation of red dragon fruit peel extract with honey sweetener affected the emulsion properties.
{"title":"Emulsion Properties of Synbiotic Yoghurt Red Dragon Fruit Peel Extract (Hylocereus polyrhizus) Evaporation with Honey","authors":"Dimas Wahyu Pradana, A. Manab, M. Sawitri","doi":"10.9734/afsj/2023/v22i1612","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i1612","url":null,"abstract":"Synbiotic yogurt is a combination of probiotics and prebiotics. Red dragon fruit peel extract contains 10.79% pectin, which can be used as a prebiotic. Dragon fruit peel synbiotic yogurt produces an unpleasant aftertaste. The addition of honey can improve the functional properties of dragon fruit peel synbiotic yogurt. The purpose of this study was to determine the emulsion of synbiotic yogurt with evaporated red dragon fruit peel extract and honey sweetener. This research was conducted at the Laboratory of Animal Products Technology, Faculty of Animal Husbandry, Universitas Brawijaya. The research material is probiotic yoghurt, synbiotic yoghurt with addition of red dragon fruit peel extract (Hylocereus polyrhizus) 20% made from 10% skim milk and yoghurt starter containing Lactobacillus bulgaricus and Streptococcus thermophilus (1:1), and the addition of 2% honey to synbiotic. The research method was an experimental completely randomized design with treatment T1 = probiotic yoghurt, T2 = synbiotic yoghurt fortified red dragon fruit (Hylocereus polyrhizus) peel extract 20% and T3 = T2 + 2% honey, with 3 replications (v/v).The data obtained were analyzed using analysis of variance (ANOVA), if the test results showed a difference, then the Duncan test (DMRT) was carried out. The results showed that adding evaporated red dragon fruit peel extract and honey sweetener to synbiotic yogurt did not result in a significant difference (P>0.05) in emulsion stability or yogurt turbidity but did result in a significant difference (P>0.05) in emulsion activity. It was concluded that the evaporation of red dragon fruit peel extract with honey sweetener affected the emulsion properties.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82913231","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 : 2023-01-07DOI: 10.9734/afsj/2023/v22i1611
O. Friday, A. Monday, Obioma Jessica
The effect of Bran and Hull retention on the sensory and nutrient composition of “Ogi flour prepared from maize, millet are sorghum were investigated. The maize and sorghum were soaked for 72 hours, while the millet was soaked for 48 hours, decanted, washed and wet milled into a paste which was oven dried at 50°C for 24 hours and milled into fine flour. The proximate composition, functional properties, pasting properties of the “Ogi” flour was determined as well as evaluating the sensory properties. The moisture content, ash, fat, crude fibre, protein and carbohydrate respectively ranged thus: 2.63 – 8.67%, 1.13 – 1.41%, 4.57 – 7.20%, 1.30 – 5.75%, 4.27 – 7.87% and 75.84 – 82.88%. The presence of Bran and Hulls led to a decrease in moisture content, on increase in ash fat and protein content with decrease in carbohydrate values. The bulk density, water absorption capacity, swelling power and solubility respectively ranged as follows: 0.56 – 0.61g/ml, 1.00 – 2.00g/g, 5.50 – 6.95g/g, 16.10 – 24.40% the presence of Bran led to a decrease in bulk density in maize and millet ogi, a decrease in water absorption capacity in millet and sorghum ogi. The pastry properties of peak, trough breakdown, final and setback viscosities showed a decrease in values from the control samples values for peak time died not differ significantly (P<0.05) between the sieved and unseived ogi flours. While the presence of Bran and Hulls increased pasting temperature in maize and sorghum ogi flours. Result for sensory evaluation showed the control samples were the most preferred for all the attributes. This study revealed that ogi flour can be prepared with a by-pass of the sieving process to enhance nutrient retention.
{"title":"Effects of Bran and Hull Retention on the Sensory and Nutrients Composition of “Ogi Flour” Prepared from Maize, Millet and Sorghum","authors":"O. Friday, A. Monday, Obioma Jessica","doi":"10.9734/afsj/2023/v22i1611","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i1611","url":null,"abstract":"The effect of Bran and Hull retention on the sensory and nutrient composition of “Ogi flour prepared from maize, millet are sorghum were investigated. The maize and sorghum were soaked for 72 hours, while the millet was soaked for 48 hours, decanted, washed and wet milled into a paste which was oven dried at 50°C for 24 hours and milled into fine flour. The proximate composition, functional properties, pasting properties of the “Ogi” flour was determined as well as evaluating the sensory properties. The moisture content, ash, fat, crude fibre, protein and carbohydrate respectively ranged thus: 2.63 – 8.67%, 1.13 – 1.41%, 4.57 – 7.20%, 1.30 – 5.75%, 4.27 – 7.87% and 75.84 – 82.88%. The presence of Bran and Hulls led to a decrease in moisture content, on increase in ash fat and protein content with decrease in carbohydrate values. The bulk density, water absorption capacity, swelling power and solubility respectively ranged as follows: 0.56 – 0.61g/ml, 1.00 – 2.00g/g, 5.50 – 6.95g/g, 16.10 – 24.40% the presence of Bran led to a decrease in bulk density in maize and millet ogi, a decrease in water absorption capacity in millet and sorghum ogi. The pastry properties of peak, trough breakdown, final and setback viscosities showed a decrease in values from the control samples values for peak time died not differ significantly (P<0.05) between the sieved and unseived ogi flours. While the presence of Bran and Hulls increased pasting temperature in maize and sorghum ogi flours. Result for sensory evaluation showed the control samples were the most preferred for all the attributes. This study revealed that ogi flour can be prepared with a by-pass of the sieving process to enhance nutrient retention.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82187005","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 : 2023-01-02DOI: 10.9734/afsj/2023/v22i1610
P. Nagar, Mukta Agrawal, K. Agrawal
Sesame is the most consumed oilseed available in different varieties in India. It is eaten as a whole seed, ground, roasted, powdered, oil, or defatted meal in preparation for traditional and popular ready-to-eat sweet and savory food items. It is used in household recipes, bakery items like biscuits, buns, bagel bread, weaning foods etc. Sesame seeds and its products are rich sources of energy, protein, iron, calcium, magnesium, zinc, antioxidants and essential fatty acids. The food products of sesame are available easily in rural and urban markets with a range of variety and forms. They are easily accessible and affordable for every income group. Consumers should be aware of the quality concerns of these products, which are generally sold in open packaging, causing health problems. They are sometimes not prepared hygienically, leading to microbial contamination of food products and causing ill effects. So this review is about the nutritional value of different ready-to-eat homestead and commercial sesame products available in the market and the quality concern, i.e., nutritional and microbiological, regarding these products. Besides the quality attributes, their manufacturing under safe, hygienic conditions, packaging, and storage should be ensured to avoid health hazards. The products in which sesame is present in large quantities or one of the main ingredients are energy dense and rich in protein, fats, fiber, calcium, iron, zinc, magnesium, and manganese. Many sesame-based sweet products produced in unorganized sectors by small manufacturers were found to need improvement regarding microbial quality compared to the products with good preparation and packaging methods.
{"title":"Popular Products of Sesame (Sesamum indicum L.) Consumed in India and their Quality Concern","authors":"P. Nagar, Mukta Agrawal, K. Agrawal","doi":"10.9734/afsj/2023/v22i1610","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i1610","url":null,"abstract":"Sesame is the most consumed oilseed available in different varieties in India. It is eaten as a whole seed, ground, roasted, powdered, oil, or defatted meal in preparation for traditional and popular ready-to-eat sweet and savory food items. It is used in household recipes, bakery items like biscuits, buns, bagel bread, weaning foods etc. Sesame seeds and its products are rich sources of energy, protein, iron, calcium, magnesium, zinc, antioxidants and essential fatty acids. The food products of sesame are available easily in rural and urban markets with a range of variety and forms. They are easily accessible and affordable for every income group. Consumers should be aware of the quality concerns of these products, which are generally sold in open packaging, causing health problems. They are sometimes not prepared hygienically, leading to microbial contamination of food products and causing ill effects. So this review is about the nutritional value of different ready-to-eat homestead and commercial sesame products available in the market and the quality concern, i.e., nutritional and microbiological, regarding these products. Besides the quality attributes, their manufacturing under safe, hygienic conditions, packaging, and storage should be ensured to avoid health hazards. The products in which sesame is present in large quantities or one of the main ingredients are energy dense and rich in protein, fats, fiber, calcium, iron, zinc, magnesium, and manganese. Many sesame-based sweet products produced in unorganized sectors by small manufacturers were found to need improvement regarding microbial quality compared to the products with good preparation and packaging methods.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87458507","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 : 2022-12-29DOI: 10.9734/afsj/2022/v21i12609
Haya Yumna Azzahra, .. Junianto, E. Bachtiar, R. Pratama
This research aims to determine the most effective concentration level of basil leaves extract in preserving nile tilapia filet at low temperatures (5 – 10oC) to obtain optimal shelf life. This research was conducted at the Central Laboratory and Fishery Products Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University started from June until October 2022. The research method used was an experimental method with four treatments by duplo. Fish filets were treated by soaking basil leaves extract with concentrations of 0%, 20%, 25%, and 30% for 30 minutes and stored at low temperature (5 – 10oC). Observations were made on days 1st, 3rd, 5th, 7th, 8th, and 9th for nile tilapia filets with a concentration of 0% while treatment of basil leaves extract with concentrations of 20%, 25%, and 30% was carried out on days 1st, 3rd, 5th, 7th, 8th, 9th, 10th, 11th, and 12th. The parameters observed in this research included the calculation of the total number of bacteria (TPC) and degree of acidity (pH). The results showed that the use of basil leaves extract with a concentration of 25% was the most effective concentration because it was able to extend the shelf life until the 11th day with the number of bacteria 4.4 x 105 cfu/g and pH value of 6.65.
{"title":"The Effect of Addition of Basil Leaves Extract on the Quality of Nile Tilapia Filet at Low Temperature Storage (5 – 10(^{circ})C)","authors":"Haya Yumna Azzahra, .. Junianto, E. Bachtiar, R. Pratama","doi":"10.9734/afsj/2022/v21i12609","DOIUrl":"https://doi.org/10.9734/afsj/2022/v21i12609","url":null,"abstract":"This research aims to determine the most effective concentration level of basil leaves extract in preserving nile tilapia filet at low temperatures (5 – 10oC) to obtain optimal shelf life. This research was conducted at the Central Laboratory and Fishery Products Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University started from June until October 2022. The research method used was an experimental method with four treatments by duplo. Fish filets were treated by soaking basil leaves extract with concentrations of 0%, 20%, 25%, and 30% for 30 minutes and stored at low temperature (5 – 10oC). Observations were made on days 1st, 3rd, 5th, 7th, 8th, and 9th for nile tilapia filets with a concentration of 0% while treatment of basil leaves extract with concentrations of 20%, 25%, and 30% was carried out on days 1st, 3rd, 5th, 7th, 8th, 9th, 10th, 11th, and 12th. The parameters observed in this research included the calculation of the total number of bacteria (TPC) and degree of acidity (pH). The results showed that the use of basil leaves extract with a concentration of 25% was the most effective concentration because it was able to extend the shelf life until the 11th day with the number of bacteria 4.4 x 105 cfu/g and pH value of 6.65.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73917961","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 : 2022-12-22DOI: 10.9734/afsj/2022/v21i12606
M. Akhtaruzzaman, Md Shakil, M. S. Hossain, A. Alam, Md. Hasan Tarek Mondal, T. Akter, S. Alam
This present research aimed to investigate the effect of slice thickness and concentration of the osmotic solution on mass transfer kinetics, the color profile of osmotically dehydrated pineapple slices, and product quality characteristics of osmotically dehydrated microwave-dried (ODMWD) products. Three slice thicknesses (0.5, 1, and 1.5 cm) and three concentrations of osmotic solution (40, 50, and 60 °Brix) were used. The mass transfer kinetics (moisture reduction behaviour, weight loss, solid gain), physicochemical properties (color, TSS, pH, titratable acidity, vitamin C, and total sugar), and total phenolic content of pineapple slices were analyzed. During osmotic dehydration, the moisture reduction behaviour of 0.5 cm slices was faster in all osmotic solutions, whereas water loss and solid gain were higher for all slices treated with 60 °Brix. Both slice thickness and concentration of the solution significantly affected the color of OD pineapple slices. For ODMWD products, total soluble solids (TSS), pH, ascorbic acid content, total sugar, and total phenolic content increased for all slice thicknesses with an increase in osmotic solution concentration, whereas titratable acidity exhibited the opposite result. The rehydration ratio was higher in 0.5 cm slices for all solution concentrations. According to the finding, pineapple fruits can be dehydrated by using 60 °Brix solution concentration with 0.5 cm slices for making dehydrated pineapple fruit, and osmotic dehydration followed by microwave drying of pineapple fruit could be used for value-added processing products.
{"title":"OSMO-Microwave Drying of Pineapple (Ananas comosus) Slices: Mass Transfer Kinetics and Product Quality Characterization","authors":"M. Akhtaruzzaman, Md Shakil, M. S. Hossain, A. Alam, Md. Hasan Tarek Mondal, T. Akter, S. Alam","doi":"10.9734/afsj/2022/v21i12606","DOIUrl":"https://doi.org/10.9734/afsj/2022/v21i12606","url":null,"abstract":"This present research aimed to investigate the effect of slice thickness and concentration of the osmotic solution on mass transfer kinetics, the color profile of osmotically dehydrated pineapple slices, and product quality characteristics of osmotically dehydrated microwave-dried (ODMWD) products. Three slice thicknesses (0.5, 1, and 1.5 cm) and three concentrations of osmotic solution (40, 50, and 60 °Brix) were used. The mass transfer kinetics (moisture reduction behaviour, weight loss, solid gain), physicochemical properties (color, TSS, pH, titratable acidity, vitamin C, and total sugar), and total phenolic content of pineapple slices were analyzed. During osmotic dehydration, the moisture reduction behaviour of 0.5 cm slices was faster in all osmotic solutions, whereas water loss and solid gain were higher for all slices treated with 60 °Brix. Both slice thickness and concentration of the solution significantly affected the color of OD pineapple slices. For ODMWD products, total soluble solids (TSS), pH, ascorbic acid content, total sugar, and total phenolic content increased for all slice thicknesses with an increase in osmotic solution concentration, whereas titratable acidity exhibited the opposite result. The rehydration ratio was higher in 0.5 cm slices for all solution concentrations. According to the finding, pineapple fruits can be dehydrated by using 60 °Brix solution concentration with 0.5 cm slices for making dehydrated pineapple fruit, and osmotic dehydration followed by microwave drying of pineapple fruit could be used for value-added processing products.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79739901","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 : 2022-12-22DOI: 10.9734/afsj/2022/v21i12607
Muhammad Fitri, Sri Udayana Tartar, Sitti Nurmiah, Ikbal Syukroni
Aim: This study aimed to determine the physicochemical characteristics of calcium phosphate derivatives of milkfish bones (Chanos-chanos Forsskal) with treatment pure papain enzyme concentration and heating time. Study Design: The experimental design used was a factorial complete randomized design, namely factor A = hydrolysis with the use of pure papain enzymes and factor B was heating time using a temperature of 60oC, each treatment was repeated 3 times. Place and Duration of Study: Research was carried out from September 2018 to July 2019, Agroindustry Workshop, and Chemical Laboratory, Department of Fishery Product Processing Technology, Pangkep State Agricultural of Polytechnic, Physics Laboratory, Science Center, Faculty of Mathematics and Natural Sciences, Hasanuddin University, Chemistry Laboratory, Makassar State Islamic University, Inorganic Chemistry Laboratory MIPA Lampung State University. Methodology: Milkfish bones were added with distilled water and pure papain enzyme at pH 8 with a concentration of 4%, 6% and 8%, degraded by heating at 60°C for 6, 8, and 10 hours after extraction, result were then dried in oven at 50°C. After drying, it ground with a bone crusher. The flour was analyzed, namely: physical tests including yield, whiteness degree, proximate test including moisture content, ash content, protein content, fat content, calcium, phosphorus, functional groups using FTIR, crystallinity using XRD, morphology using SEM/EDS. Results: The results of the analysis of the concentration of pure papain enzyme 8% with a heating time of 10 hours gave the best result, obtained 3.24% moisture content, 83.28% ash content, 10.28% protein, 3.20% fat, 49.30% calcium, 29.17% phosphorus, 7.16% yield, 88.68% whiteness. FTIR analysis has carboxyl groups (OH-), carbonate groups (CO32-) and phosphate groups (PO43-). These are the main components of hydroxyapatite formation where the phosphate absorption band spectra (PO43-) are at a wave frequency of 403.60 cm-1 with an intensity 36.568% is V3PO43- The crystallinity of calcium phosphate derivatives is 74.53% µm hydroxylapatite, 11.94% tricalcium phosphate µm, 13.53% dicalcium phosphate µm. Morphology of Calcium Phosphate Derivative Compounds using XRD, which showed a degree of crystallinity of 73.04% and a crystal size of 4.717 µm. Conclusion: The result of the analysis obtained by the combination treatment of pure papain enzyme concentration of 8% with a heating time of 10 hours are the best of the other treatment.
{"title":"Degradation of Milkfish Bone (Chanos- chanos Forsskal) with Pure Papain Enzyme Concentration and Heating Time","authors":"Muhammad Fitri, Sri Udayana Tartar, Sitti Nurmiah, Ikbal Syukroni","doi":"10.9734/afsj/2022/v21i12607","DOIUrl":"https://doi.org/10.9734/afsj/2022/v21i12607","url":null,"abstract":"Aim: This study aimed to determine the physicochemical characteristics of calcium phosphate derivatives of milkfish bones (Chanos-chanos Forsskal) with treatment pure papain enzyme concentration and heating time. \u0000Study Design: The experimental design used was a factorial complete randomized design, namely factor A = hydrolysis with the use of pure papain enzymes and factor B was heating time using a temperature of 60oC, each treatment was repeated 3 times. \u0000Place and Duration of Study: Research was carried out from September 2018 to July 2019, Agroindustry Workshop, and Chemical Laboratory, Department of Fishery Product Processing Technology, Pangkep State Agricultural of Polytechnic, Physics Laboratory, Science Center, Faculty of Mathematics and Natural Sciences, Hasanuddin University, Chemistry Laboratory, Makassar State Islamic University, Inorganic Chemistry Laboratory MIPA Lampung State University. \u0000Methodology: Milkfish bones were added with distilled water and pure papain enzyme at pH 8 with a concentration of 4%, 6% and 8%, degraded by heating at 60°C for 6, 8, and 10 hours after extraction, result were then dried in oven at 50°C. After drying, it ground with a bone crusher. The flour was analyzed, namely: physical tests including yield, whiteness degree, proximate test including moisture content, ash content, protein content, fat content, calcium, phosphorus, functional groups using FTIR, crystallinity using XRD, morphology using SEM/EDS. \u0000Results: The results of the analysis of the concentration of pure papain enzyme 8% with a heating time of 10 hours gave the best result, obtained 3.24% moisture content, 83.28% ash content, 10.28% protein, 3.20% fat, 49.30% calcium, 29.17% phosphorus, 7.16% yield, 88.68% whiteness. FTIR analysis has carboxyl groups (OH-), carbonate groups (CO32-) and phosphate groups (PO43-). These are the main components of hydroxyapatite formation where the phosphate absorption band spectra (PO43-) are at a wave frequency of 403.60 cm-1 with an intensity 36.568% is V3PO43- The crystallinity of calcium phosphate derivatives is 74.53% µm hydroxylapatite, 11.94% tricalcium phosphate µm, 13.53% dicalcium phosphate µm. Morphology of Calcium Phosphate Derivative Compounds using XRD, which showed a degree of crystallinity of 73.04% and a crystal size of 4.717 µm. \u0000Conclusion: The result of the analysis obtained by the combination treatment of pure papain enzyme concentration of 8% with a heating time of 10 hours are the best of the other treatment.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87095102","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 : 2022-12-22DOI: 10.9734/afsj/2022/v21i12605
M. Lokuruka
Aim: This literature review discusses the roles of fish lipids in health and disease. Duration and Location: It was done between July 2021 and September 2022 by the author at the Department of Food Science and Nutrition, Karatina University, Kenya. Results: Adipocyte overabundance can result in cholesterol plaque deposition in arterial walls, which is a risk factor for diabetes, hypertension and cardiovascular diseases (CVD). Cholesterol is required for many cellular processes and its availability in oligodendrocytes may be the limiting factor in brain maturation, myelination and neurotransmission. The ω-3 and 6 fatty acids regulate cholesterol metabolism, blood clotting and control inflammation. They are important for brain activity, structure and function, form nerve cell membranes, and insulate neurons. Eicosapentaenoic acid (EPA), decosahexaenoic acid (DHA) and decosapentaenoic acid (DPA) are associated with reduced risk of CVD, cardiac arrhythmias and sudden cardiac death by reducing small, dense, low-density lipoprotein (sdLDL) particles, which are more atherogenic and hence can shift some sdLDL to larger more buoyant LDL particles that are likely to reduce the risk of CVD. EPA is anti-atherosclerotic, anti-inflammatory, reduces platelet aggregation, increases vasodilation and lowers plasma triglycerides. DHA is necessary for cognitive development and visual function, while DPA reduces platelet aggregation, improves lipid metabolism, reduces endothelial cell migration and improves resolution of chronic inflammation. Conclusion: Regular intake of EPA and DHA is important for nursing or pregnant women, as a child needs DHA to form the brain and other parts of the nervous system up to about 2 years of age. While regular intake of the ω-3 FA seems beneficial for brain health and alleviation of major mental-depression, further research is needed to better understand their roles in brain health and in related dystrophies. Also, the roles of DPA vis-a-vis those of EPA and DHA require further investigation.
{"title":"Fish Lipids Functionality in Health and Disease","authors":"M. Lokuruka","doi":"10.9734/afsj/2022/v21i12605","DOIUrl":"https://doi.org/10.9734/afsj/2022/v21i12605","url":null,"abstract":"Aim: This literature review discusses the roles of fish lipids in health and disease. \u0000Duration and Location: It was done between July 2021 and September 2022 by the author at the Department of Food Science and Nutrition, Karatina University, Kenya. \u0000Results: Adipocyte overabundance can result in cholesterol plaque deposition in arterial walls, which is a risk factor for diabetes, hypertension and cardiovascular diseases (CVD). Cholesterol is required for many cellular processes and its availability in oligodendrocytes may be the limiting factor in brain maturation, myelination and neurotransmission. The ω-3 and 6 fatty acids regulate cholesterol metabolism, blood clotting and control inflammation. They are important for brain activity, structure and function, form nerve cell membranes, and insulate neurons. Eicosapentaenoic acid (EPA), decosahexaenoic acid (DHA) and decosapentaenoic acid (DPA) are associated with reduced risk of CVD, cardiac arrhythmias and sudden cardiac death by reducing small, dense, low-density lipoprotein (sdLDL) particles, which are more atherogenic and hence can shift some sdLDL to larger more buoyant LDL particles that are likely to reduce the risk of CVD. EPA is anti-atherosclerotic, anti-inflammatory, reduces platelet aggregation, increases vasodilation and lowers plasma triglycerides. DHA is necessary for cognitive development and visual function, while DPA reduces platelet aggregation, improves lipid metabolism, reduces endothelial cell migration and improves resolution of chronic inflammation. \u0000Conclusion: Regular intake of EPA and DHA is important for nursing or pregnant women, as a child needs DHA to form the brain and other parts of the nervous system up to about 2 years of age. While regular intake of the ω-3 FA seems beneficial for brain health and alleviation of major mental-depression, further research is needed to better understand their roles in brain health and in related dystrophies. Also, the roles of DPA vis-a-vis those of EPA and DHA require further investigation.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88659460","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 : 2022-12-17DOI: 10.9734/afsj/2022/v21i12604
Abd. Ghafur Syah, L. Radiati, A. Susilo
Aims: This study aimed to examine the effect of different types of meat on the chemical and organoleptic properties of sempol. Study Design and Methodology: It employed an experimental method with Fully Randomized Design (FRD) in three treatments, each of which was applied to DA (chicken), DS (beef), and DK (lamb), and repeated four times each. The observed variables were chemical composition (moisture, protein, fat, ash, and carbohydrate content), organoleptic quality (taste, aroma, texture, and color), microstructure, and element composition of sempol. Place and Duration of Study: It was conducted in March - April 2022 at West Waru, Pamekasan for sempol production, Nutrition Laboratory of UMM for testing the chemical content, Bioscience Laboratory of Universitas Brawijaya for SEM testing. Results: The study provided a significant effect (p<0.05) on the physicochemical composition except fat and protein (p>0.05), due to the physicochemical content of the meat used. The average physicochemical value of moisture was 58.22%, ash 3.06%, fat 23.76%, protein 10.81%, and carbohydrate 35.38%. The physicochemical content of sempol meets Indonesian National Standard (SNI) 2014 except for fat and carbohydrate. Based on sensory properties, panelists preferred sempol with chicken. The use of different types of meat in sempol did not provide a significant effect (p>0.05) on organoleptic taste, aroma, and texture, except color. Meanwhile, the microstructure of sempol beef has a better shape. The cavity surface tissue forms more uniformly and creates a fibrous three-dimensional metric compared to that of chicken and lamb. Some of the elements detected in sempol beef were carbon (C), oxygen (O), sodium (Na), silicon (Si), sulfur (S), chlorine (Cl), potassium (K), and zirconium (Zr). The most complete chemical elements was detected only in sempol lamb. Conclusion: The use of different types of meat affects moisture, ash, and carbohydrate content, yet it does not affect protein and fat content. The organoleptic qualities of texture, taste, color and aroma are accepted by the panelists.
{"title":"Nutritional Quality of Sempol with Different Meat Variants","authors":"Abd. Ghafur Syah, L. Radiati, A. Susilo","doi":"10.9734/afsj/2022/v21i12604","DOIUrl":"https://doi.org/10.9734/afsj/2022/v21i12604","url":null,"abstract":"Aims: This study aimed to examine the effect of different types of meat on the chemical and organoleptic properties of sempol. \u0000Study Design and Methodology: It employed an experimental method with Fully Randomized Design (FRD) in three treatments, each of which was applied to DA (chicken), DS (beef), and DK (lamb), and repeated four times each. The observed variables were chemical composition (moisture, protein, fat, ash, and carbohydrate content), organoleptic quality (taste, aroma, texture, and color), microstructure, and element composition of sempol. \u0000Place and Duration of Study: It was conducted in March - April 2022 at West Waru, Pamekasan for sempol production, Nutrition Laboratory of UMM for testing the chemical content, Bioscience Laboratory of Universitas Brawijaya for SEM testing. \u0000Results: The study provided a significant effect (p<0.05) on the physicochemical composition except fat and protein (p>0.05), due to the physicochemical content of the meat used. The average physicochemical value of moisture was 58.22%, ash 3.06%, fat 23.76%, protein 10.81%, and carbohydrate 35.38%. The physicochemical content of sempol meets Indonesian National Standard (SNI) 2014 except for fat and carbohydrate. Based on sensory properties, panelists preferred sempol with chicken. The use of different types of meat in sempol did not provide a significant effect (p>0.05) on organoleptic taste, aroma, and texture, except color. Meanwhile, the microstructure of sempol beef has a better shape. The cavity surface tissue forms more uniformly and creates a fibrous three-dimensional metric compared to that of chicken and lamb. Some of the elements detected in sempol beef were carbon (C), oxygen (O), sodium (Na), silicon (Si), sulfur (S), chlorine (Cl), potassium (K), and zirconium (Zr). The most complete chemical elements was detected only in sempol lamb. \u0000Conclusion: The use of different types of meat affects moisture, ash, and carbohydrate content, yet it does not affect protein and fat content. The organoleptic qualities of texture, taste, color and aroma are accepted by the panelists.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87033945","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 : 2022-12-10DOI: 10.9734/afsj/2022/v21i12603
Chibuike Kalu Egbuta, J. U. Chima
This study investigated the production of mixed fruit juices from pawpaw, watermelon and pineapple fruits, pawpaw and watermelon fruits. Fresh ripe fruits (pineapple, watermelon and pawpaw and watermelon) were washed, manually peeled, deseeded, sliced, squeezed and sieved to obtain pineapple, watermelon and pawpaw juice pawpaw and watermelon juice. The prepared juices were pasteurized at 85°C for 15 s,sec., packaged in air-tight plastic cans. The pineapple, watermelon and pawpaw juice and watermelon juice were blended in ratios of 100:0:0;0:100:0; 0:100:0; 20:20:60:20; 33.33:33.33:33.33; 60:20:20 and 40:30:30%. The juice samples were evaluated for physicochemical and sensory characteristics using standard procedures. The sensory results showed colour rating of (6.33 - 7.22), flavour (6.11 – 7.78), taste (6.44 – 7.78), and general acceptability of(6.89 – 8.00). Sample 100% PIN was rated the best (8.00) in general acceptability. However, all the juice samples were generally accepted. The physicochemical results showed the following range of values for titrabletitra table acidity (0.60 - 1.21%), total soluble solids (8.10 - 15.55%), total sugar (7.22 - 9.51%), pH (4.05 - 5.30) and vitamin C (4.80-17.00 mg/100g). Generally, the juice samples were within the regulatory specifications, and acceptable. The study showed that fruit juice with good physicochemical and sensory qualities could be formulated using pineapple, watermelon and using pineapple, pawpaw and watermelon blend. The formulated fruit juices could find domestic and industrial applications.
{"title":"Physicochemical and Sensory Characteristics of Mixed Fruit Juices Prepared from Blend of Pineapple, Pawpaw and Watermelon Fruits Juices","authors":"Chibuike Kalu Egbuta, J. U. Chima","doi":"10.9734/afsj/2022/v21i12603","DOIUrl":"https://doi.org/10.9734/afsj/2022/v21i12603","url":null,"abstract":"This study investigated the production of mixed fruit juices from pawpaw, watermelon and pineapple fruits, pawpaw and watermelon fruits. Fresh ripe fruits (pineapple, watermelon and pawpaw and watermelon) were washed, manually peeled, deseeded, sliced, squeezed and sieved to obtain pineapple, watermelon and pawpaw juice pawpaw and watermelon juice. The prepared juices were pasteurized at 85°C for 15 s,sec., packaged in air-tight plastic cans. The pineapple, watermelon and pawpaw juice and watermelon juice were blended in ratios of 100:0:0;0:100:0; 0:100:0; 20:20:60:20; 33.33:33.33:33.33; 60:20:20 and 40:30:30%. The juice samples were evaluated for physicochemical and sensory characteristics using standard procedures. The sensory results showed colour rating of (6.33 - 7.22), flavour (6.11 – 7.78), taste (6.44 – 7.78), and general acceptability of(6.89 – 8.00). Sample 100% PIN was rated the best (8.00) in general acceptability. However, all the juice samples were generally accepted. The physicochemical results showed the following range of values for titrabletitra table acidity (0.60 - 1.21%), total soluble solids (8.10 - 15.55%), total sugar (7.22 - 9.51%), pH (4.05 - 5.30) and vitamin C (4.80-17.00 mg/100g). Generally, the juice samples were within the regulatory specifications, and acceptable. The study showed that fruit juice with good physicochemical and sensory qualities could be formulated using pineapple, watermelon and using pineapple, pawpaw and watermelon blend. The formulated fruit juices could find domestic and industrial applications.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81440584","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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