Antioxidant Activity and Chemical Characteristics of Shark Fish Meatball With Various Adding Green Mustard Pure and Tapioca Flour (original) (raw)
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2013
Tortilla Chips is a typical Mexican food in the form of cassava chips, flat round shape, golden brown color and crispy and savory taste. The process of making tortilla chips that use local materials eel that is widely available in the Bengkulu area and has a high nutritional value that is in the eel 100g contains 19 grams of protein, unsaturated fatty acids 12 g, Vitamin A at 4700 IU, 1337 mg of DHA, and EPA 742 mg.This studyaimed todetermine the effect ofaddition offish mealeelvariationon water contentandorganoleptic qualitytortilla chips..This study was conducted using a completely randomized design. Organoleptic analysis of the test data were analyzed using the Kruskal-Wallis test significant if it is followed by Mann Whitney test, while for the water content in the data analysis by One Way Anova test and if the test continued with significant LSD.The results of water content test showed no effect of fish meal on the eel to the water content in the tortilla chips which show the v...
2008
The research was conducted to study effect of Manila duck meat and cassava powder on chemical composition and organoleptic properties of meat ball. Five treatments were allotted to a completely randomized design with twenty two replications. The treatmens were P0; 60% beef meat + 40% cassava powder (CP) as control, P1; 85% Manila duck meat (MM) + 15% CP; P2 75% MM+25% CP, P3; 65% MM + 35% CP and P4; 55%MM + 45%CP). The results showed that level of Manila duck meat didn't affect moisture and protein of meat ball. The average moisture and protein contents were 60,34% and 10,19% respectively. The treatments of level MM and CP affected fat content (P<0,05). Fat content of P1 was higher (2,83%) from P2 (1,235), P3 (1,19) and P4 (1,17%). Fat content P0 (control) was significant lower from others. Organoleptic properties (tenderness, odor, color and taste) were not affected by treatments significantly.
Kadar Zat Gizi, Daya Antioksidan, dan Organoleptik Biskuit Berbasis Daun Kelor dan Tulang Ikan Tuna
Ghidza, 2023
Biskuit merupakan salah satu makanan selingan yang dapat dikonsumsi oleh semua kalangan usia karena rasanya yang enak bentuk beragam serta mudah didapat. Biskuit berbasis tepung daun kelor dan tepung tulang ikan tuna diharapkan dapat menjadi salah satu makanan selingan alternatif yang baik untuk dikonsumsi. Penelitian ini bertujuan untuk menganalisis kadar zat gizi mikro, daya antioksidan dan daya terima pada biskuit berbasis daun kelor dan tulang ikan tuna. Jenis penelitian ini menggunakan deskriptif observatif berbasis uji laboratorium. Analisis kadar serat kasar menggunakan menggunakan metode gravimetri enzimatik; kadar vitamin C dan fosfor menggunakan metode spektrofotometri UV-Vis, daya antioksidan menggunakan metode DPPH; dan uji organoleptik menggunakan uji Hedonic Scale Test. Analisis data yang digunakan adalah uji One-Way Anova dan Kruskal Wallis, serta MPE dengan uji lanjut Duncan Multiple Range Test. Hasil penelitian menunjukkan terdapat perbedaan yang signifikan kadar zat gizi (serat kasar, vitamin C, dan fosfor) dan daya antioksidan IC 50 dengan p < 0,05 antarformula biskuit berbasis tepung daun kelor dan tepung tulang ikan tuna. Selain itu berdasarkan uji organoleptik, terdapat perbedaan yang signifikan untuk skor warna dan rasa (p < 0,05), sedangkan tidak terdapat perbedaan yang signifikan skor aroma dan tekstur (p > 0,05) antar formula biskuit berbasis tepung daun kelor dan tepung tulang ikan tuna.
Formosa Journal of Applied Sciences
Testing for salmonella sp. using Salmonella Shigella Agar (SSA) selective media with the Total Plate Count (TPC) method. The lowest ALT results for meatballs stored in the freezer at 0oC were 2.4 x10-5 colonies/ml and the total coliform shelf life was 30 days, which was less than 2400 APM/g, the sample met the standards set by BPOM in 2019, namely a maximum of 10-5 colonies/ml. While the results of the analysis of salmonella sp. the refrigerator and freezer methods with a shelf life of 30 days showed negative results, but the 4oC chiller storage and the other two methods showed positive results for the salmonella sp tested. Therefore, while making Pagoda mustard meatballs, milkfish substitutes can only be kept in a 4°C refrigerator for a maximum of 30 days (1 month).
ABSTRAK Tepung porang dari umbi porang (Amorphophallus muelleri Blume) memiliki kandungan glukomanan yang tinggi. Glukomanan merupakan serat larut memiliki kemampuan membentuk gel. Glukomanan memiliki beberapa sifat fisik yaitu pengembangan dan menyerap air sehingga dapat menjadi binding agents menggantikan fungsi STPP pada bakso sapi. Selain tepung porang, penambahan level NaCl dalam produk olahan daging seperti bakso juga berperan untuk meningkatkan daya ikat pada bakso. Penelitian disusun dengan menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor yaitu, faktor pertama proporsi tepung porang : tepung tapioka 3 level (1%:31% b/b; 3%:29% b/b; 5%:27% b/b) dan faktor kedua yaitu penambahan (NaCl) 3 level (2% b/b, 4% b/b, 6% b/b) dengan 3 kali ulangan. Hasil perlakuan terbaik menunjukkan proporsi tepung porang 5% : tapioka 27% dan NaCl 6% memiliki karakteristik rendemen 115.34%, kekenyalan 15.03 N, WHC 74.54%, kadar oksalat 1.073 g/100 g, glukomanan 3.59% dan untuk uji mikrostruktur mengahasilkan permukaan bakso sapi yang kompak dan sedikit rongga. ABSTRACT Porang flour is from porang tuber (Amorphophallus muelleri Blume) have a high content of glucomannan. Glucomannan is a water-soluble polysaccharide that is considered a dietary fiber. Glucomannan has some physical properties like swealling and absorb large amounts of water replace the function of STPP on meatballs. The addition of NaCl in the meat products as meatballs also serve to increase the power of bind on meatballs in addition to the function as a flavor enhancer.The research used RBD (Randomized Block Design) with two factors, porang flour and tapioca flour proportion 3 level (1%:31% b/b; 3%:29% b/b; 5%:27% b/b) and the second factor is the addition of NaCl 3 level (2% b/b, b/b, 4%, 6% b/b) with 3 replication. The result of this study showed that proportion of porang flour 5% : tapioca flour 27% and addition NaCl 6% showed yield a 115.34%, elasticity 15.03 N, WHC 74.54%, oxalate 1.073 g/100 g, glucomannan 3.59%, and for microstructures test deliver the cohesively surface of meatballs with a little cavity.
Jurnal Biologi Tropis, 2022
Processed meat products that are common and much preferred by the consumers are sausages and beef meatballs. This processed product has the disadvantage that it has a high-fat content, causing faster oxidative damage. This study aims to observe differences in the nutritional value and antioxidant activity of meatballs and sausages from Bali-beef and Lamtoro-beef. The main research material is fresh Bali-beef and lamtoro beef using several chemicals and laboratory equipment related to proximate analysis and antioxidant testing. The study was designed based on a Completely Randomized Design with 4 treatments and 3 replications and continued with Duncan's test SPSS version 16 programme. The results showed that the highest crude protein content was found in lamtoro-beef with lower fat content, water content, and ash content compared to fresh Bali-beef. Meatball and sausage products with the raw material of lamtoro-beef were not significantly (P>0.05) had a higher crude protein content than meatballs and sausages with the raw material of Balinbeef. The antioxidant activity of fresh Bali-beef and its processed products (meatballs and sausages) was not significantly (P>0.05) higher than the antioxidant activity of lamtoro-beef. Conclusion: Lamtoro-beef and its processed products in the form of meatballs and sausages have a higher protein content with lower fat content, water content and ash content compared to fresh Bali-beef. Meatball and sausage products made from fresh beef were not significantly (P>0.05) had higher antioxidant activity than lamtoro-beef.
Qualitative Analysis of Borax in the Meatballs by Using Turmeric Extract
2021
Education on health risk of borax and the production of tu r meri c paper for simple qualitative analysis of borax in food has been conducted in Krasak, Trucuk, Klaten.The purpose of the community service was to provide solutions for prevent the consumption of food products containing prohibited food additives.The methods used in this community service we re: education on health risk of borax for health types of harmful food additives, characteristics of foods containing borax, and workshop to make tu r meri c paper. Qualitative analysis conducted based on curcumin contained in turmeric extract can be used to break down borax bonds into boric acid and bind them to complex boron cyanocurcumin. Discoloration from yellow to redness in turmeric paper can be used as a natural indicator ingredient to detect the presence of borax. The result of this activity is an increase in public knowledge known from post test results and satisfactory responses 85.25% of the results of questionnaires th...
Mutu Organoleptik, Kandungan Protein Dan Betakaroten Mie Substitusi Ikan Rucah Dan Ubi Jalar Kuning
Media Gizi Indonesia, 2018
Trash fish have a high protein content while the yellow sweet potato have a high betacarotene content that potential to be processed as noodle for supplementary feeding of toddlers age 2–5 years. This research aimed to analyze organoleptic and nutritional value (protein and betacarotene) of noodle trash fi sh and yellow sweet potato subtitution. Type of this research was true experimental design with completely randomized design with 5 times replication in 3 formulas which were 1 controlled formula (F0) and 2 modifi ed formulas (F1 and F2). Untrained panelists were used 25 mother of toddler. Data was analyzed descriptively and statistically to know the acceptence of noodle using Kruskal Wallis and Mann Whitney test (α=0.05). Kruskal Wallis statistical test indicated that there was significant difference (p<0.05) on the acceptability of aroma and texture of noodle and there was no significant difference (p>0.05) on the acceptability of colour and fl avour. The result of organol...
Jurnal FishtecH
The purposed study was to re-optimize preservation before it becomes a preservative solution, so this study was carried out to find the right formulation between glucose and gambir concentrations. The experimental design used was a complete Randomized Rancagan conducted with three groups. The treatment was gambir concentration (A): A1 = 2% A2 = 4% and A3 = 6%, using the same concentration of chitosan and glucose 1%. The research carried out during the proposal included sample preparation and modification between glucose chitosan and gambir into a preservative solution. Antioxidant testing is testing using the DPPH method The best antioxidant in the A1 treatment with the lowest IC50 value of 75.91% and the highest brown color in the A3 treatment, namely the treatment with a gambir concentration of 6%.
The objective of research was to investigate chemical and physical characteristics especially of amino acids and antioxidative activity of paste made from boiling water snakehead and mackerel head with different concentrations of coconut sugar. The research used Factorial Randomized Completely Design with 2 type of fish and 4 concentration of coconut sugar then two replicated. The treatment from types of fish (snakehead and mackerel) and concentration of coconut sugar (10%, 20%, 30%, and 40%). Parameters obsevased were chemical analysis (water content, protein content, fat content, ash content, carbohydrates content, amino acids, and antioxidative activity), physical analysis (viscosity) and sensory testing (appearance, texture, odor and taste). The result showed that the treatment types of fish were significant on 5% level test on water content, fat content, and carbohidrate content. The treatment concentration of coconut sugar were significant on 5% level test affected in water co...