Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Jurnal Agritechno
Bakar Tawali, Abu
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Engineering Environmental Science

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
ANALISIS KIMIA KONSENTRAT IKAN GABUS (Ophiocepahlus striatus) DALAM KAPSUL PADA BEBERAPA KONDISI PENYIMPANAN Julyaningsih, A. Hermina; Bakar Tawali, Abu; Mansyur Hamdani, Ibnu
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 2, Oktober 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i2.1056

Abstract

Fish protein concentrate is one of the methods used in the preparation of fish for human consumption, where protein is the main and most important element. Snakehead fish has a high protein content, specifically albumin protein, which is beneficial for the human body, especially in the wound healing process. The albumin protein concentrate in snakehead fish contains high levels of soluble protein (albumin) with the lowest fat content. Treatment using 0.1 M HCl solvent with heating at temperatures of 50-60°C resulted in an albumin content of 20.80% and a fat content of 1.78%. Albumin is soluble in water, so environmental conditions, particularly temperature, will affect the albumin content in snakehead fish concentrate capsules. In addition, the naturally occurring unsaturated fat content in snakehead fish meat undergoes chemical structural changes under various temperature conditions during storage. Therefore, this research was conducted to analyze the effect of temperature changes during storage on the chemical quality of the snakehead fish concentrate in capsules, including water content, ash content, albumin content, and TBA (thiobarbituric acid) value. The results of the study showed no significant changes in ash content, water content, and albumin content during storage at 28°C, 43°C, or 53°C. However, the TBA value increased, reaching its peak in the second week of storage at 28°C, the third week at 43°C, and the sixth week at 53°C. This indicates that the duration and storage temperature can affect the chemical quality of the snakehead fish concentrate in capsules.
PENENTUAN UMUR SIMPAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT) PADA KOSENTRAT IKA GABUS (Ophiocepahlus striatus) DALAM KAPSUL Julyaningsih, Andi Hermina; Mansyur Hamdani, Ibnu; Bakar Tawali, Abu
Jurnal Agritechno Jurnal Agritechno Vol. 17, Nomor 1, April 2024
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v17i1.1303

Abstract

Concentrated albumin from snakehead fish can be made into a powder form and then packed in capsules which can be as a food supplement for the human body. Concentrated albumin in capsule is considered more efficient and economical to fulfill the body's need for albumin mainly for people suffering from degenerative disease. Determination of the shelf life of the product in addition to a guarantee the safety food product for consumers can also help producers and distributors to distribute their products. Determination of the shelf life can be a reference to the manufacturer or distributor when a product should be circulated and withdrawn from the market. Methods in determining the shelf life of the snakefish concentrate in capsule is using the Arrhenius equation. Products were stored in three different temperature, The ambient temperature (28 0C) and two extreme temperatures (43 0C and 530C). The parameters were the total microbial, TBA value, albumin, moisture content, ash content and organoleptic includes appereance and texture. Experimental design was a complete randomized design (CRD) with one factor is temperature. Based on the chemical analysis which was TBA as the key parameter, the shelf life of snakehead fish concentrate in capsule was 217 days or 7 months, while from the physical analysis (organoleptic) that appearance as a key parameter, the shelf life of the snakehead fish concentrate in a capsule was 367.6 days or 12.3 months.
Co-Authors A. Hermina Julyaningsih Hamdani, Ibnu Mansyur