Utilization Chitosan of Small Crab (Portunus Pelagicus) Shell Waste to Making Hand Body Cream

This research aimed was to evaluate the effect of chitosan on quality of hand body cream. Small crab shell was taken from crab canning processing plant (PT. Tonga Tiur Putra) Medan. The small crab shell was processed into powder; and the powder was extracted into chitosan. Four groups of hand body cream weighting 35 gram/each were prepared from a mixture of propilen glycol, triethanolamin, water, glyserin, lanolin, stearic acid and zaitun oil. The mixture then was added respectively with 1 ml of 0%, 1%, 2%, 3% of chitosan solution. Hand body cream quality were evaluated for humectan, viscosity, pH and emulsion stability. The result indicated that the humectan, viscosity, pH and emulsion stability of hand body cream were 55,74-66,6%; 21.653-48.747cPs; 6,84-7,37 and 61,33-64% respectively. Humectan and viscosity increased as the increasing of chitosan solution. However, pH decreased as the increasing of chitosan solution. There was no different effect of addition of chitosan solution on emulsion stability. Overall, addition of chitosan solution 3% resulted is superior quality of hand body cream with humectan, viscosity, pH and emulsion stability of 66,6%; 48.747cPs; 6,84 and 63% respectively

The Effect of Raws Materials of Catfish (Pangasius Hypopthalmus) and Snakehead Fish Surimi (Channa Striata) Toward Fishball Quality for Cold Temperature Storage

The study was aimed to determine the quality of fishball was processed from raw material of surimi in organoleptic, proximate and microbiology for cold storage. The method used was experimental method with a random group non factorial (RAK), with three level treatment i.e surimi of catfish (B1), surimi of snakehead (B2) and mixture of surimi catfish and snakehead (B3) for 0,15,30 days of storage. The parameters in this research was organoleptic (appearance, aroma, flavor and texture), proximate analyses (water, protein and fat content) and microbiology (total bacterial colonies). The result showed that raw material of surimi was significant affect to organoleptic value, proximate and microbiology. The best treatment was the mixture catfish surimi and snakehead surimi (B3) with organoleptic value of appereance (8), aroma (7), flavor (8) and texture (8), proximate value of water content (45,49%), protein (28,18%) and fat content (2,15%), the total of bacterial colony was 3,9x103 CFU/g

The Effect of Different Concentration of Crude Bromelain Enzym to Catfish (Clarias Gariepinus) Sauce

This research was intended to determine the effect of crude bromelain enzym withdifferent concentration to catfish (Clarias gariepinus) sauce. The fuction of crude bromelainenzym as catalysator which helping of hydrolisis in catfish (Clarias gariepinus) saucefermentation. The crude bromelin enzym extracted from fruit of pineapple. Crude bromelainenzym concentration which used for this research was 3% (B3), 6% (B6), and 9% (B9). The bestconcentration of crude bromelain enzym for catfish sauce quality was B9, because producedhighest hydrolisat volume and protein content which was 99.67 ml, 77.86% (bk) respectively.Total oganoleptic value which made with 9% concentration of crude enzym bromelain the wasmost favorable by consumer acceptance with 5.21 colour value, 4.36 taste value, 8.07 texturevalue and 5.91 odor value

Study on the Effects of Different Packaging Materials Used on the Quality of Catfish Meatballs During Storage at Room Temperature

This study aimed to determine the effect of various types of packaging materials on the quality of catfish meatballs those various color during storage at room temperature. The research method used was experimental method that was processing the various colors of catfish meatballs and then packing them by using different types of packaging materials during storage at room temperature for 0 day, 15 days and 30 days. Types of packaging materials used were HDPE and Aluminum foil with HDPE lining. The parameter measured were the value of the organoleptic appearance, aroma, texture and flavor, the proximate water content, fat content, the value of TBA, and total bacterial colonies. The results showed that the best packaging material used was HDPE plastic to protect the product during storage for 30 days. The product was showing the value of consistence 7.46, odor 7.34, texture 7.20, and flavor 7.53. Whilst the moisture content was 4.52%. The value fatty acid content 7,10 with using HDPE with aluminum (K0) packaging and the value TBA 0,68 with using HDPE (H0) packaging

Study on Consumer Acceptance of Ice Cream Cone with Addition of Flour Shell Crab (Portunus Pelagicus)

The research aimed to determine the effect of the as much as addition of crab shell flour (Portunus pelagicus) from the product durability and the level of consumer acceptance. This research was completely randomized design (CRD), with four levels of treatment consisting of ice cream cones that control without the addition of flour shell 0% (C0), addition of shell flour as much as 2.5% (C1), addition of flour shell as much as 5% (C2) and addition of shell flour 7.5% (C3). The experiment was repeated 3 times, so the number of experimental unit in the study was 12 units. The result showed that for was C2 most preferrable by consumer acceptance with 92,50% (74 people) Organoleptic assessment, a sense 91.25% (73 people), the scent 91.25% (73 people) and the texture 92.50% (74 people). For proximate analyser that C2 water content was 3,28%, protein content 12,56%, calcium 9,49 mg and cone resistant to ice cream for 26,7 minutes

Effect of the Use of Liquid Smoke Concentration of Different Quality of Kepah's (Meterix Meterix) Liquid Smoke During Storage at Room Temperature

This research aims to know the influence of different used liquid smokeduring saving kepah's smoke clam on the room's temperature. This research usedto experiment method that analized quality during saving on 0, 3, and 6 days. Themethod used to RAK non factorial method, with 2 varian of contration of liquidsmoke 1% k1 and 2% K2 and period of saving 0, 3, 6 days. K2 with contraction2% of organoleptic value is appreance of the kepah's smoke clam which iscomplete, clean, brown, the specific light with average of value 7,2, odorless,enough smoke without the smell disturbing with 7,21 values, deligious flavor with6,31 values, solid texture, dry enough between two messes with 8,03 values.thecomposition of chemestry of water kadar 21,44%, protein 13,14%, fatty 3.42%,proxide 1,23 meq/1000g sample and to analize of micobiologi is total of colonialbacteria (TPC) (4,2 x104) bacteria. The period of saving kepah's clam is 6 days

Power Reduction of Acetic Acid to the Heavy Metal of Blood Cockle (Anadara Granosa)

This study aimed to reduce levels of heavy metals contained in the body ofblood cockle (Anadara granosa) with acetic acid soaking method. The experimentaldesign used in this study is a randomized block design (RAK) with 4 levelstreatments, blood cockle without soaking, the addition of 5% acetic acid, 15% and25%. The highest reducing power contained in Pb with 25 % acetic acid soaking, theCu with 5 % acetic acid soaking, the metal Zn with 25 % acetic acid soaking and Cdmetal with 25 % acetic acid soaking. The highest organoleptic assessment containedin such a test is the 25 % acetic acid soaking (16.58), aroma aroma is in control(15.96) and the texture is in control (17.88)