Identification of bioactive compounds in extract fraction red seaweed (Eucheuma cottonii)

Seaweed is a biological resource that is rich in nutrients and bioactive compounds. This study aims to determine qualitatively and quantitatively the bioactive compounds (flavonoids, alkaloids, steroids/terpenoids, saponins and phenols) from extracts and fractions of Eucheuma cottonii. The method used is an experiment by conducting a series of experiments by extracting and fractionating E. cottonii and the data were analyzed descriptively. The treatments used were organic solvents with different polarity levels (methanol, n-hexane, ethyl acetate, and butanol) for extraction and fractionation. Parameter analysis consisted of qualitative phytochemical tests (flavonoids, alkaloids, steroids/terpenoids, saponins and phenols) and quantitatively determined the total content of alkaloids, flavonoids, and saponins. The results of the phytochemical test of methanol extract qualitatively produced alkaloids, flavonoids, steroids/terpenoids, and saponins. The n-hexane fraction contains steroids/terpenoids and saponins. The ethyl acetate fraction contains alkaloids, flavonoids and steroids/terpenoids and the butanol fraction contains alkaloids. The results of quantitative analysis of the n-hexane extract fraction showed that the content of saponins was 0.23%, alkaloids and flavonoids were 0.16% and 0.09% in the ethyl acetate fraction, while the alkaloid content was 0.09% in the butanol fraction.Keywords: fractionation; organic solvent; phytocemical; quantitativ

Characteristics of catfish oil, red palm oil and shark liver oil as functional foods

Functional food is a food ingredient in addition to basic needs as nutrients that can also play a functional role in health. This research aimed to determine the physicochemical characteristics and fatty acid composition of catfish oil, red palm oil, and shark liver oil as functional food ingredients. The research method was to extract fish oil from belly flap, purify catfish oil, and process red palm oil (RPO) from crude palm oil (CPO). The analysis parameters consisted of sensory analysis, oil chemical characteristics (free fatty acid analysis, peroxide, iodine, saponification, and acid numbers), total carotene, tocopherol, and analysis of fatty acid composition. The results showed that the catfish oil after being purified had sensory characteristics, smelled slightly fishy and semi-solid, and had a bright yellow color. The results of the analysis of chemical characteristics showed that the free fatty acid numbers of catfish oil and shark liver oil were following IFOS standards (1.33 and 0.62%), and the RPO numbers for peroxide and free fatty acids according to the SNI standards (9.56 meq kg and 1.44%). The highest ω-3 and ω- 6 fatty acids were in shark liver oil (3.56 and 35.35%), followed by catfish oil (1.72 and 19.9%). and RPO does not contain ω-3 and ω-6. Catfish oil, RPO, and shark liver oil act as functional foods. The fatty acid composition of catfish, shark liver and red palm oil contains saturated and the fatty acid composition of catfish, shark liver and red palm oil contains saturated and unsaturated fatty acids. Mono and poly unsaturated fatty acid (FUFA anf MUFA) in crude catfish oil, pure catfish oil, shark liver oil, and red palm oils were 56.71, 58.12, 63.81 and 47.39% respectively. The result of analysis showed composition of in catfish oil 1.72 and 19.9 %. The content of and of shark liver oil was 3.5 and 35.5%.  Whereas in red palm oil does not Ω 3 and Ω 6. The content of EPA and DHA in shark liver oil was 0.08, 0.09 but not in catfish and red palm oil. The total content of carotene and tocopherol in red palm oil was 513.86 and 925.80 mg/kg, respectively. The nutritional composition of catfish oil, red palm oil, and shark liver oil has the potential to be used as functional food. Keywords:Characteristic physicochemicalCaroteneTocopherolω-3ω-

VALORISASI CANGKANG KIJING AIR TAWAR (Pilsbryoconcha sp.) SEBAGAI SUMBER HIDROKSIAPATIT

The mussel shell is a solid waste resulting from the processing of the mussel with a proportion of 51.93%, even though the shell has a high calcium content of 61.39% so there is a need for a innovation  in the utilization of mussel shells into value-added products through the valorisation of freshwater mussel shells as hydroxyapatite source. This research aimed to determine the characterisation of hydroxyapatite from freshwater mussel shells. The synthesis of hydroxyapatite was carried out using the hydrothermal method at 8000C. The hydroxyapatite characteristic of freshwater mussel shell has a white color with a whiteness value of 56.89%; identified functional groups PO43-, OH-, CO32-, and CaO groups as constituents of hydroxyapatite; a high degree of crystallinity of 82.8%; 48.255% calcium; 1.474% Phosphor; and 0.009% kalium.he mussel shell is a solid waste resulting from the processing of the mussel with a proportion of 51.93%, even though the shell has a high calcium content of 61.39% so there is a need for a innovation  in the utilization of mussel shells into value-added products through the valorisation of freshwater mussel shells as hydroxyapatite source. This research aimed to determine the characterisation of hydroxyapatite from freshwater mussel shells. The synthesis of hydroxyapatite was carried out using the hydrothermal method at 8000C. The hydroxyapatite characteristic of freshwater mussel shell has a white color with a whiteness value of 56.89%; identified functional groups PO43-, OH-, CO32-, and CaO groups as constituents of hydroxyapatite; a high degree of crystallinity of 82.8%; 48.255% calcium; 1.474% Phosphor; and 0.009% kalium

Characteristics of Pure Oils from Belly Fat (Pangasius hypophthalmus) with Bentonite Purification

Catfish (Pangasius hypophthalmus) processing industry produces by products of abdoment fat containing unsaturated fatty acids, polyunsaturated fatty acids (PUFAs) which are the essential fatty acids needs to maintain health. Catfish belly fat can be processed into coarse fish oil through a purification process, with the addition of the adsorbent used, one of which is bentonite. This study was aimed to determine theeffect of bentonite application on the characteristics of refined catfish oil. Fish oil was extracted from belly fat then purified by adding bentonite adsorbent at a concentration of 1; 4 and 7%. The design used in thisstudy was a complete factorial of one factor. The parameters of analysis were the number of free fatty acids, peroxide value, anisidine, and totox. The results showed that bentonite had significant effect on free fattyacid, peroxide, anisidine and totox values. The use of 7% bentonite decreased content of free fatty acid, peroxide value, anisidine, peroxide and totox from 1.72 to 0.85%, 5.18 to 0 meq/kg, 27.51 to 2.28 meq/kg,and 37.88 to 2.28 meq/kg respectively

Stabilitas Emulsi dan Sensori Mayones Campuran Minyak Abdomen Ikan Patin dan Minyak Sawit Merah dengan Penambahan HPMC SS12 Sebagai Penstabil

The purpose of this research was to determine the effect of HPMC SS12 concentration on emulsion stability and sensory quality of mayonnaise made from patin and red palm mixture oil.  This study used a Completely Randomized Design (CRD) with five treatments and three replications. The treatments performed were P0 (without addition of HPMC SS12), P1 (addition of 2% HPMC SS12), P2 (addition of 3% HPMC SS12), P3 (addition of 4% HPMC SS12), and P4 (addition of 5% HPMC SS12).  Data were statistically analyzed using analysis of variance (ANOVA) and then continued with Duncan`s New Multiple Range Test (DNMRT) at 5% level.  Results of the research showed that the addition of HPMC SS12 significantly affected viscosity, degree of acidity (pH), emulsion stability, and sensory test of the mayonnaise thickness, but did not significantly affect moisture content, sensory test of the mayonnaise color and flavour.  The best treatment was P3 (addition of 4% HPMC SS12) which had 4.53 degree of acidity (pH), 16109.33 cP viscosity, 29.78% moisture content, 72.33% emulsion stability on the 1st day, and 71.33% emulsion stability on the 15th day.  Result of the descriptive test on the mayonnaise were orange somewhat yellow color, slightly rancid in aroma, and thick texture.  Result of the hedonic test on overall of the mayonnaise was rather preferred by panelists

Characterization of the oil from the abdomen part of smoked catfish (Pangasius hypophthalmus) processing by-product

Smoke catfish (Pangasius hypophthalmus) processing place produces waste in the form of fish entrails. Abdominal fat is the main component of fish entrails and is a source of fish oil. This study was aimed to determine the physicochemical characteristics and composition the catfish abdominal fat. The oil was extracted by rendering the abdominal fat at 70°C for 5 h followed up by purification through bentonite and active charcoal. Crude catfish oil was observed to be semi-solid in texture, yellow and fishy. The purification improved the characteristics of the fish oil. The purified fish oil was white and less fishy. Furthermore, the purification step reduced the free fatty acid content, the acid number and peroxide value up to 11; 4 and 3 fold, respectively. Palmitic, stearic and myristic acid dominated saturated fatty acid group, representing 26.22; 5.06 and 2.85% of the total fat, respectively. Meanwhile, oleic and linoleic represented 40.14 and 19.97 of the total fat, respectively and were the dominant fatty acid of the unsaturated fatty acid group

Vitamin E dosage variations as antioxidants for improving the quality of fish oil derived from processing waste of Pangasius catfish

The limited availability of tubifex poses a challenge in obtaining green catfish fry. Fish oil, comprising saturated and unsaturated fatty acids, serves as an alternative fat source in commercial feed. Utilizing by-products from catfish processing, fish oil production has garnered attention; however, its rich unsaturated fatty acid content renders it prone to oxidation. Vitamin E emerges as a potential antioxidant to curb this oxidation. This study aims to evaluate fish oil quality with vitamin E supplementation. Peroxide number (PV) and storage duration (0, 3, 6, 9, 12, and 15 days) were analyzed. Fish oil received varying doses of vitamin E (0, 1, 3, 5, and 7 mg/100 g), with each treatment replicated twice. Findings indicated that without vitamin E (0 mg/100 g), PV reached 10.0 meq/kg after 15 days of storage. Conversely, with vitamin E (1, 3, 5, and 7 mg/100 g), PV values after 15 days were 7.2, 6.0, 5.4, and 4.0 meq/kg respectively. The study establishes that higher vitamin E doses effectively prolong fish oil shelf life while conforming to the Codex PV standard (≤ 5 meq/kg)

Pembangunan Fasilitas Pengolahan Ikan dan Pelatihan Good Manufacturing Practices di Industri Pengolahan Ikan Patin Asap

CONSTRUCTION OF FISH PROCESSING FACILITIES AND TRAINING OF GOOD MANUFACTURING PRACTICES IN THE SMOKED CATFISH PROCESSING INDUSTRY. This activity aims to increase the production capacity and skills of the workers, which impact the improving quality of smoked catfish products. The activities carried out include the reconstruction of fish processing facilities and training of Good Manufacturing Practices. Results showed that the fish processing facilities that were cleaner, more complete, and ergonomic had reduced weeding time from 8 hours/day to 7 hours/day with the same number of workers. The activities increased production capacity from 800-900 kg to 1-1.2 tons/production (30%). Training activities of Good Manufacturing Practices were also able to increase workers' skills in processing food to SNI 2725: 2013. The training activity was attended by 15 participants, mainly of the workers who implemented health protocols to prevent the transmission of the Covid-19 pandemic. In this activity, the workers were also given some smoked catfish processing equipment and instrumentation