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Nurul, Huda
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Agriculture, Biological Sciences & Forestry

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Optimization Process of the Pepsin-Solubilized Collagen from Lizardfish (Saurida tumbil Bloch, 1795) Skins by-Product Jaziri, Abdul Aziz; Shapawi, Rossita; Mohd Mokhtar, Ruzaidi Azli; Md. Noordin, Wan Norhana; Zulfigar, Siti Balqis; Nurul, Huda
Indonesian Food Science and Technology Journal Vol. 7 No. 1: Volume 7. Number 1, December 2023 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i1.30797

Abstract

By-products from the marine fish processing are rich in organic compounds that can be converted into value-added products like collagen, and it is thought as an ideal candidate polymer for such research and medical applications. The lizardfish (Saurida tumbil Bloch, 1795) skin collagen had been investigated by our previous work, but an effective extraction method is needed to increase the yield of collagen. The purpose of this study was to optimize the method used to extract pepsin-solubilized collagen (PSC) from lizardfish skin. We employed an approach of one factor at a time (OFAT), along with response surface methodology (RSM) utilizing a central composite design (CCD), to attain the highest possible yield of the extracted collagen. Additionally, its properties were also assessed comparatively. The suggested optimal conditions for extraction were a pepsin concentration of 1.87%, a liquid-solid ratio of 24.90 mL/g, and a hydrolysis period of 38.09 h. Using these conditions resulted in a PSC yield of 21.82 g/100g, which closely matched the predicted collagen value.
Biosynthesis of ZnO Nano-particle and its quality evaluation on the shelf life extension of fruit Yasmin, Farzana; Hossain, Md. Murad; Nurul, Huda; Maryani, Anis Tatik; Zzaman, Wahidu
Indonesian Food Science and Technology Journal Vol. 7 No. 1: Volume 7. Number 1, December 2023 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i1.30810

Abstract

Consumers around the world want fruits with high quality, without chemical preservatives, and with an extended shelf life. Edible films and coating received a considerable amount of attention in recent years because they are useful and beneficial over synthetic packaging. Prolonging of shelf life of food is an important goal to be attained. Many storage techniques have been adapted to extend the marketing distance and holding periods for commodities after harvest. Edible coatings are thin layers of edible material applied to the product surface to provide a barrier to moisture, oxygen, and solute movement for food. The purpose of this study was to produce bio-synthesized ZnO Nano-particles from spinach. The coating solution is prepared by mixing Nano-particles with chitosan-acetic acid solution and evaluates the shelf-life after treatment as a coating. The study showed that coated fruit maintained its quality up to 28 days of the study period. Thus, it can be concluded that ZnO Nano-particles can be used as a coating for increasing shelf-life.
Co-Authors Abdul Aziz Jaziri, Abdul Aziz Anis Tatik Maryani Hossain, Md. Murad Md. Noordin, Wan Norhana Mohd Mokhtar, Ruzaidi Azli Shapawi, Rossita Wahidu Zzaman Yasmin, Farzana Zulfigar, Siti Balqis