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All Journal Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
Ikasari, Diah
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

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CHARACTERISTICS OF KAMABOKO FROM CATFISH (CLARIAS GARIEPINUS) SURIMI PROCESSED WITH CARROT AND BEET ROOT AS FILLER AND NATURAL FOOD COLORANTS Suryaningrum, Theresia Dwi; Irianto, Hari Eko; Ikasari, Diah
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 10, No 3 (2015): December 2015
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (512.94 KB) | DOI: 10.15578/squalen.v10i3.169

Abstract

The objective of the  study was to investigate  the effect of beet root  and carrot as filler and natural food colourant on the  chemical, physical  and sensory properties of kamaboko. Kamaboko from catfish (Clarias gariepinus) surimi was  processed with carrot (Daucus carota) and beet root (Beta vulgaris) at two concentrations (12 and 16%  of surimi weight). Assesment was done on chemical (proximate, pH), physical (folding test, WHC, gel strength and breaking force) properties as well as sensory evaluation. The results showed that kamaboko gel processed using beet root had better performance than kamaboko gel processed using carrot. Kamaboko processed  using beet root has protein content, folding test, water holding capacity, gel strength, breaking force, and sensory characteristics (appearance, colour, odor, texture, and taste)  better than kamaboko processed with carrot.  Increasing concentration of filler only affect on the gel strength and breaking force of kamaboko processed with beet root.  The best characteristic of kamaboko was obtained from kamaboko processed using beet root  with concentration of 12%. However, beet root was not recommended as colourant since the colour was not stable especially when stored at freezer.
PHYSICAL PROPERTIES OF CHINESE HERRING (Hilsentoli sp.) LEATHER TANNED WITH CHROME AND RETAINED WITH SYNTHETIC AGENT Suryaningrum, Th. Dwi; Nuridha, Ahmad; Sinurat, Ellya; Basmal, Jamal; Ariyani, Farida; Utomo, Bagus Sediadi Bandol; Kusumawati, Rinta; Prodiana, Natalia; Supriyanto, Agus; Mardiyana, Indri; Ikasari, Diah
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 2 (2025): August 2025
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.950

Abstract

When the scales of Chinese herring (Hilsentoli sp.), like those of snakes or monitorlizards, are tanned, they exhibit a unique scaly texture with an attractive natural pattern. This study aimed to evaluate the physical properties of Chinese herring skin tanned with chrome and retained with a synthetic agent. The treatments consisted of a combination of chrome and tanning agents at various concentrations, ie. Chrome (C) 6% and tanning agent (S) 0% (C6S0), Chrome 8% and tanning agent 0% (C8S0), Chrome 10% and tanning agent 0% (C10S0), Chrome 6% and tanning agent 4% (C6S4), Chrome 8% and tanning agent 4% (C8S4), Chrome 10% and tanning agent 4% (C10S4), Chrome 6% and S 6% (C6S6), Chrome 8% and S 6% (C8S6), and Chrome 10% and tanning agent 6% (C10S6). Observations were conducted based on descriptive sensory, physical, and chemical tests, identification of functional groups of the leather, and morphology analysis of the skin leather. The results showed that a combination of chrome and synthetic tanning produced leather with a denser and fuller texture than leather tanned with the chrome tanning agent. C10S6 treatment produced the best physical properties of tanned skin of Chinese herring in terms of its high tensile strength, tear strength, stitch strength, and shrinkage temperature, along with the lowest elongation. The values are well within the Indonesian standard of SNI 0253:2009 for leather with fancy motifs on finished leather goods. The analysis of the cross-section of skin at various treatments using Scanning Electron Microscope (SEM) analysis indicates that retanning with synthetic tanning agents strengthened the collagen matrix, producing denser, more compact structures. This density is caused by the presence of collagen compound bonds and synthetic tanning materials, such as phenol and formaldehyde, which were detected as 2,4-dimethyl phenol in the Raman spectra shift at 208, 35 – 2445.87 cm -1 .
Co-Authors Agus Supriyanto Bagus Sediadi Bandol Utomo, Bagus Sediadi Bandol Farida Ariyani Hari Eko Irianto Jamal Basmal, Jamal Mardiyana, Indri Nuridha, Ahmad Prodiana, Natalia Rinta Kusumawati, Rinta Sinurat, Ellya Suryaningrum, Theresia Dwi Th. Dwi Suryaningrum