The objective of this study is to develop and evaluate the properties of smoked edible film (EF) composed of carrageenan, myofibril, and collagen. The smoked EF was prepared by incorporating 0.8% liquid smoke. The analysis focused on various parameters including pH, physical properties such as thickness, solubility, tensile strength, elongation percentage, and water vapor transmission rate (WVTR). Sensory evaluation was also conducted to assess the texture attributes of the coated product, including wateriness, firmness, elasticity, hardness, and juiciness. The findings revealed that the concentration of the ingredients influenced the thickness of the EF, with myofibril proteins exhibiting higher concentrations compared to carrageenan and collagen. Both collagen and myofibril demonstrated maximum solubility at a concentration of 6%, while carrageenan achieved optimal solubility at concentrations ranging from 2 to 2.5%. Carrageenan exhibited significantly higher tensile strength compared to myofibril and collagen, whereas collagen demonstrated greater elasticity than carrageenan and myofibril protein. Moreover, myofibril protein film exhibited a lower water vapor transmission rate compared to carrageenan and collagen films. In terms of sensory assessment, carrageenan displayed high elasticity and juiciness, while collagen and myofibril showed high firmness and hardness. All EFs showed better antioxidant activity compared to Trolox (EC50 < 95.57 µg/mL).
Tilapia fish production is available almost all year round, so fish is easy to obtain and economic value. Use of low temperature 0°C on wet fish can prolong the process rigormortis, can suppress bacterial activity, chemical and organoleptic changes. This study aims to determine the effect of different weights to the organoleptic quality of tilapia fish during cold storage. Observations made include a description of the eyes, gills, and texture and odor panel using a team of 15 people. The results showed that weight did not influence the quality of tilapia fish orgnoleptic. And storage of up to 2 days, fish is still fresh classified.
Functional foods containing antioxidant molecules can limit the prevalence of various diseases, increase immunity, slow aging, and improve physical appearance. The aim of this study was to use non-toxic to prepare extracts from the Sonneratia alba fruit, determine the phytochemical composition, and assess the biological activity via in silico and in vitro antioxidant capability. Variations in temperatures and times showed that the conditions for best phytochemicals and antioxidant activity were 100 °C and 10 min. The highest values were 23.33 mg quercetin equivalent/g (flavonoids), 1.24 mg tannic acid equivalent/g (tannins), and IC50 = 62.38 ppm (antioxidant activity). Gas chromatography displayed 7 peaks that were attributed to 21 possible compounds. Molecular docking analysis results showed that the mechanism of three of the compounds (1) Ethyl iso-allocholate, (2) Gibb-3-ene-1,10-dicarboxylic acid,2,4a,7-trihydroxy-1-methyl-8-methylene-,1,4a-lactone,10-methyl ester,(1a,2β,4aa,4bβ,10β)-, and (3) Pregn-4-ene-3,20-dione,17,21-dihydroxy-,bis(O-methyloxime) could be due to their binding via hydrogen bonding to 3 reactive oxygen species (ROS) proteins (nitric oxide synthases). Subcritical water extract of Mangrove fruit (S. alba) has potential as a functional food that has antioxidant activity in silico and in vitro.
Ikan mujair (Oreochromis mossambicus) termasuk jenis ikan yang bernilai ekonomis tinggi dan biasanya dipasarkan dalam bentuk segar. Penelitian ini bertujuan untuk menganalisa kadar air dan uji organoleptik ikan Mujair segar yang dipasarkan di pasar Bersehati Kota Manado. Metode penelitian yang digunakan adalah metode eksperimen, yang dilakukan di Laboratorium Penanganan dan Pengolahan Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan Universitas Sam Ratulangi. Hasil penelitian menunjukkan bahwa Nilai Rata-rata kadar air ikan Mujair pada jam 09:00 76,45% dan pada jam 15:00 beratnya konstan menjadi 76,86% sehingga pada jam 21:00 WITA terjadi peningkatan kadar air ikan Mujair 77,88%. Dan nilai Rata-rata kadar air pada jam 09:00, 0,29 % dan pada jam 15:00 WITA terjadi peningkatan 1,02% sedangkan pada jam 21:00 terjadi peningkatan kadar air ikan Mujair 1,31 %. Hasil uji organoleptik Ikan Mujair pada kriteria Mata, Insang, Daging dan perut, Bau, Tekstur. Menunjukkan bahwa pada jam 09:00 WITA kedua jenis ikan Mujair masih dalam keadaan segar, dan pada jam 15:00 WITA terjadinya perubahan suhu yang kurang baik. Sehingga pada jam 21:00 WITA terjadinya penurunan tingkat kesegaran ikan yang sangat signifikan. Berdasarkan hasil analisa kadar air dan uji organoleptik ikan Mujair yang dipasarkan di Pasar Bersehati Kota Manado menunjukkan jenis ikan ini dalam keadaan yang masih baik (segar).Kata kunci: Ikan Mujair, Oreochcromis mossambicus, kadar air, uji organoleptik, pasar tradisional.
Rumput laut Kappaphycus alvarezii merupakan salah satu komoditas unggulan penghasil karaginan yang banyak dimanfaatkan dalam industri kertas, tekstil, fotografi, pasta dan pengalengan ikan. Karaginan dipakai dalam bebaragi industri karena berfungsi sebagai pengatur keseimbangan, bahan pengental, pembentuk gel, dan pengemulsi. Penelitian ini dilakukan dengan tujuan untuk mengetahui dan membandingkan sifat fisika kimia karaginan rumput laut dari berbagai umur panen, serta menentukan umur panen yang tepat. Penelitian dilakukan 2 tahap, tahap pertama penanaman rumput laut di daerah perairan desa Arakan dan diambil dalam waktu 0 (bibit), 10, 20, 30, 40 dan 50 hari. Dari hasil penelitian didapatkan bahwa rendemen karaginan tertinggi diperoleh dari perlakuan 20 hari (28,402%), kadar air terendah diperoleh pada hari ke 30 (13,76%), kadar abu terendah diperoleh pada hari ke 30 (16,19%), nilai viskositas terendah diperoleh pada hari ke 20 dan 50 (60 cps) dan kekuatan gel tertinggi diperoleh pada hari ke 50 (78,505 g/cm2). Karakteristik kimia untuk parameter kadar air, tidak memenuhi standard yang ditetapkan (12%) dan karakteristik fisika untuk parameter kekuatan gel juga belum memenuhi standard yang ditetapkan (900–1200 g/cm2). Hasil Penelitian ini, diharapkan bisa memberi informasi tentang kandungan fisika kimia karaginan yang terkandung dalam rumput laut dalam perannya di bidang industri perikanan dan kelautan.
The purpose of this study is to obtain carrageenan from red seaweed Kappaphycus alvarezii using the steam method. In this study the treatment of 4% NaOH and 5% KOH was used and the extraction time was 7 hours and 10 hours. The stages of making carrageenan are; drying, soaking, washing, extraction, settling, filtering, drying and grinding. The results of this study showed that the highest yield was in 4% NaOH treatment, 10-hour extraction time was equal to 18.15%. The lowest water content was obtained from 5% KOH treatment, 10 extraction time which was 1.9%. The best pH value is in 4% NaOH treatment, 10 hours extraction time is 7.58. The best results of gel strength were obtained from 5% KOH treatment, 7 hours extraction time which was 78.3 mm/g/sec.Keyword: Carrageenan, Kappaphycus alvarezii, Steam Method, NaOH, KOH.Penelitian ini bertujuan untuk mendapatkan karaginan dari rumput laut merah Kappaphycus alvarezii dengan menggunakan metode uap. Pada penelitian ini digunakan perlakuan konsentrasi NaOH 4% dan KOH 5% dan waktu ekstraksi 7 jam dan 10 jam. Tahapan pembuatan karaginan ini adalah pengeringan, perendaman, pencucian, ekstraksi, pengendapan, penyaringan, pengeringan dan penggilingan. Hasil penelitian ini diperoleh rendemen terbanyak ada pada perlakuan NaOH 4%, waktu ekstraksi 10 jam yaitu sebesar 18,15%. Kadar air yang paling rendah diperoleh dari perlakuan KOH 5%, waktu ekstraksi 10 yaitu sebesar 1,9%. Nilai pH terbaik ada pada perlakuan NaOH 4%, waktu ekstraksi 10 jam yaitu sebesar 7,58. Hasil penelitian kekuatan gel paling terbaik diperoleh dari perlakuan KOH 5%, waktu ekstraksi 7 jam yaitu sebesar 78,3 mm/g/det.Kata kunci: Karaginan, Kappaphycus alvarezii, Metode Uap, NaOH, KOH.
This study aimed to compare the quality of smoked fish products processed with liquid smoke with and without pre-cooking when stored at room temperature (25°C) for 0, 2, 4, and 6 days. The observations included moisture content, water holding capacity, color, and total plate and mold counts. The treated samples were also analyzed for polyhydroxyaromatic hydrocarbons (PAHs) at day 0. The study found that the pre-cooked products had a lower moisture content (55.1%) than the control (59.9%) during storage. Additionally, the pre-cooked product had a higher water holding capacity than the control. The TPC value indicates that the pre-cooked product meets the Indonesian standard for smoked fish up to the 2nd day of storage, whereas the control product only meets the standard on day 0. However, the total mold of the control products meets the Indonesian standard until the 2nd day of storage, while the pre-cooked products only meet the standard on day 0. The pre-cooked product had a higher lightness value (L*) than the control. The analysis of polyhydroxy aromatic hydrocarbon (PAH) showed that the pre-cooking process did not affect the concentration of PAH.
Indonesia is endowed with a plethora of diverse animal food sources, one of which is the eel fish (Monopterus albus). Eel is a fish that can be consumed as a functional food, exhibiting a higher nutritional content than ordinary foodstuffs and providing health benefits for the body. Eel is processed into a variety of products, including the eel fish sticks. It is anticipated that the production of eel fish sticks with the incorporation of carrageenan flour will enhance the cohesiveness and binding power of the product, thereby extending its shelf life. The objective of this study was to assess the quality of eel fish sticks (Monopterus albus) with the incorporation of carrageenan flour through organoleptic evaluations, fat content analyses, crude fiber assessments, and water content examinations. The results of the study indicated that the panelists preferred the 0% carrageenan flour treatment in terms of organoleptic characteristics, including taste, color, texture, and aroma, when compared to treatments with 5%, 10%, and 15% carrageenan flour. The water content value was found to be lower with the addition of 5% carrageenan (6.78) compared to the addition of 0% carrageenan (7.52). The fat content value with a 5% carrageenan addition (9.71) was found to be lower than that observed with a 0% carrageenan addition (11.03). The crude fiber content exhibited a higher value with the addition of 5% carrageenan (0.78) compared to the 0% carrageenan addition (0.48). Similarly, the dietary fiber content demonstrated a higher value with the addition of 5% carrageenan (0.60) compared to the 0% carrageenan addition (0.44). Kata kunci: Carageenan, Eel, Monopterus albus, Stick Indonesia memiliki kekayaan sumber pakan hewani yang beragam, salah satunya ikan belut (Monopterus albus). Belut adalah ikan yang dapat dikonsumsi sebagai pangan fungsional yang memiliki kandungan nutrisi yang lebih tinggi dari pangan biasa dan dapat memberikan manfaat kesehatan bagi tubuh, belut tersebut diolah menjadi produk dengan cara diversifikasi. Sehingga dalam penelitian ini dilakakukan pembuatan stick ikan belut dengan penambahan tepung karagenan diharapkan dapat meningkatkan kekompakan dan daya ikat produk serta meningkatkan daya simpan pada stick ikan belut. Tujuan dari penelitian ini yaitu untuk mengetahui mutu stick ikan belut (Monopterus albus) dengan penambahan tepung karagenan melalui uji organoleptik uji kadar lemak, uji serat kasar, dan uji kadar air. Hasil Penelitian pada nilai organoleptik panellis lebih menyukai perlakuan tepung karagenan 0%, dari segi rasa, warna, tekstur, aroma, dibandingkan dengan penambahan karagenan sebanyak 5%, 10% dan 15%. Nilai kadar air dengan penambahan karagenan 5% (6,78) lebih rendah dibandingkan dengan penambahan karagenan 0% (7,52). Nilai kadar lemak dengan penambahan karegenan 5% (9,71) lebih rendah dibandingkan dengan penambahan karagenan 0% (11,03). Nilai kadar serat kasar dengan penambahan karegenan 5% (0,78) lebih tinggi dibandingkan dengan penambahan karagenan 0% (0,48). Nilai kadar serat pangan dengan penambahan karagenan 5% (0,60) lebih tinggi dibandingkan dengan penambahan karagenan 0% (0,44). Kata kunci: Belut, Karagenan, Monopterus albu, Stick.
Marine and terrestrial organisms are rich in chemical compounds with medicinal and pharmacological properties, including antitumor agents for chemoprevention. Caulerpa racemosa, a marine species, is a potential source of novel compounds with therapeutic agents for human cancer. This study aimed to determine the anticancer activity of C. racemosa extracts in breast cancer cells, identify compounds, and determine the mechanism using computational models. Seaweed (C. racemosa) was taken from North Sulawesi, Indonesia; Followed by authentication and identification according to the previously published protocol and extracted with three different solvent: hexane, ethyl acetate, and ethanol. C. racemosa were evaluated for cytotoxicity against breast cancer MCF-7 cells using MTT (3-(4,5-dimethylthiazol-2-yl)-2-5-diphenyltetrazolium bromide) assay. Antioxidant activities were assessed based on free radical scavenging (2,2-diphenyl-1-picrylhydrazyl (DPPH)) and ferric-reducing antioxidant power (FRAP) assays. The phytochemical constituents were identified with a liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS) system. The interaction of the identified compounds with human epidermal growth factor 2 (HER2) protein was achieved by molecular docking with PyRx-vina application and protein-ligand complex visualization. The hexane extract exhibited the highest cytotoxicity against breast cancer cells, followed by the ethyl acetate and the ethanol extract (IC50 23.7 ± 2.0; 66.7 ± 5.8 and 182.7 ± 14.3 μg/mL). The best antioxidant sample for DPPH was the ethyl acetate extract (IC50 21.5 ± 2.0 μg/mL) while the hexane extract was the most active in the FRAP value (14.5 ± 1.3 μg gallic acid equivalent/g). Data from LC-ESI-QTOF-MS allowed the identification of 21 compounds. The molecular docking study showed that 12 of the compounds could prevent tumors in breast cancer by acting as inhibitors of the anti-apoptotic HER2 protein. C. racemosa has potential in the chemoprevention of breast cancer through its radical scavenging capacity and inhibition of the HER2 protein. More studies are needed to investigate the efficacy of extracts in different models.
