Liquid smoke and its applications for fisheries products

Liquid smoke is a volatile compound that simultaneously evaporates from heat reactor throughpyrolization and condense in cooler. Liquid smoke was produced in several steps that arepyrolization, condensation and redistillation. Quality, composition and material in liquid smoke isinfluenced by wood type as raw material. The major component of liquid smoke are acid, fenolderivate and carbonil. Those components can be used as flavoring, coloring, antibacterial andantioxidant agents. Liquid smoke can be used as preservative because of its antibacterial andantioxidant activity. Fenol and acetic acid compounds in liquid smoke can inhibit bacterial growthsuch as Pseudomonas fluorescence, Bacillus subtilis, Escherichia coli and Staphylococcusaureus. Fenol also can be used as antioxidant by stabilizing the free radicals. Liquid smoke cangive specific flavor and better color in smoke products. Liquid smoke can be applicated in eel, fishor products diversification such as fish steak. Liquid smoke also can be used in agricultural andtimber industry

THE USE OF VACUUM IMPREGNATION TECHNOLOGY TO IMPROVE SMOKING PROCESS

One of the new technologies contributing to preserve of the original properties of food (as fruit or vegetables or fish) is vacuum impregnation. Vacuum impregnation is one method to preserve foods using vacuum and pressure to fill the porous with osmotic solution. The application of vacuum impregnation had been conducted on smoked processing using liquid smoke for catfish fillet (Pangasius sp) and tilapia fillet (Oreochomis sp). Vacuum impregnation tool was used having 5 kg capacity of fillet product, vacuum pressure at 0.71 kg/cm2 and range of 0-6 kg/cm2 impregnation pressure. The research had done using osmotic solution with liquid smoke 1.5% and 17.4 g of salt/liter of water and the tool was set at condition of 0.71 kg/cm2 vacuum pressure and variations treatment such of vacuum process time (5 and 10 min), impregnation pressure (1 and 2 kg/cm2), and impregnation process time (5, 15, and 25 min). Each treatment was done in two replications. Analysis of these fillets before smoking process such of water content, protein content, fat content, color measurement, and hardness (cutting force). After smoking process these fillets are also analyzed for phenols content. Results showed that based on several parameters of the treatment, smoked fillet of catfish needed 35 minutes with phenol content 0.34 mg/kg and tilapia 25 minutes with 16.40 mg/kg phenol content. Thus by using vacuum impregnation tool could be shortening the smoking process for both of fillet. Keywords: fillet, liquid smoke, original properties, vacuum impregnation

Nanopartikel Seng Oksida (ZnO) dari Biosintesis Ekstrak Rumput Laut Coklat Sargassum sp. dan Padina sp.

Pemanfaatan rumput laut untuk disintesis secara biologi (biosintesis) menjadi nanopartikel logam telah banyak dilakukan sebagai alternatif produksi ramah lingkungan. Penelitian ini bertujuan mendapatkan nanopartikel seng oksida (ZnO) melalui biosintesis ekstrak rumput laut coklat Sargassum sp. dan Padina sp. dengan menggunakan prekursor zink nitrat 10 mM pada variasi pH larutan 8-12. Analisis meliputi gugus fungsi, distribusi ukuran partikel, morfologi, dan kristalinitas. Hasil penelitian menunjukkan gugus fungsi hidroksil dan sulfat polisakarida berperan dalam proses reduksi kation Zn2+ membentuk nanopartikel ZnO sedangkan protein untuk kestabilan nano-partikel. Nanopartikel ZnO dari biosintesis ekstrak Sargassum sp. dan Padina sp. masing-masing menghasilkan rata-rata ukuran partikel berkisar antara 1.396,53-3.090,50 dan 655,91-3.253,06 nm. Distribusi ukuran sudah homogen namun belum memenuhi besaran ukuran nanometer. Rata-rata ukuran partikel terkecil terdapat pada pH 10 dan 9. Kisaran % mass elemen Zn dan O nanopartikel ZnO biosintesis ekstrak Sargassum sp. yang mirip standar adalah pada pH 10 yaitu 95,98% dan 4,02% sedangkan dari ekstrak Padina sp. pada pH 9 dengan 94,67% dan 5,33%. Struktur kristalinitas menunjukkan ZnO biosintesis ekstrak Sargassum sp. pada pH  8-11 dan Padina sp. pada pH 9 hampir seluruhnya memiliki puncak dengan nilai sudut 2q yang hampir sama, dan setelah dikonfirmasi dengan program Match! 3 menunjukkan struktur kristal ZnO wurtzit berbentuk heksagonal. Perlakuan terbaik ZnO biosintesis dari ekstrak Sargassum sp. dan Padina sp. adalah pada kondisi pH 10 dan 9

Biosynthesis and Characterization of ZnO Nanoparticles with Extract of Green Seaweed Caulerpa sp.

Biosynthesis and characterization of ZnO Nanoparticles by the reduction method have been performed. This study aims to determine the ability of Caulerpa sp. as a reducing agent and stabilizer. Extract Caulerpa sp. was reacted with Zn(CH3COO)2.2H2O solution in variation concentration of 0.05, 0.1, and 0.15 M and the pH of the solution was conditioned with NaOH 0.1 M added became 7, 8, 9. Characterization of ZnO nanoparticles was performed for functional group analysis (FTIR), surface morphology and particle distribution (SEM), knowing the phase type (XRD), and particle size and particle size (PSA). The result of phase analysis by XRD shows that the synthesis of ZnO nanoparticles using green seaweed extract Caulerpa sp. has been successfully performed with the formation of the optimum ZnO nanoparticles 0.15 M at pH 8. The ZnO nanoparticles had a relatively similar particle size distribution with an average particle size of 370.72 nm. Based on FTIR results it was known that the compound suspected to act as a bioreductor and stabilizer agent in the synthesis of ZnO nanoparticles was a protei

Performance of bioreactor and pH meter instrument in bioethanol producing process from brown seaweed(Sargassum duplicatum)

To meet the energy needs this time we are still dependent on energy derived from fossilresources that can not be recovered (fossil energy). The way to tackle the energy problem is toexplore other energy resources namely biofuels, one of its kind is bioethanol. Source of potentiallyraw material from the sea is brown seaweed which cellulose content and stored carbohydrate(mannitol) is quite high. The use of a batch bioreactor and the pH meter instrument assembliesResearch Center for Marine and Fisheries Products Processing and Biotechnology (RCMFPPB)has been supporting the production of bioethanol with raw material brown seaweed Sargassumduplicatum

Green Synthesis Nanoparticle ZnO Sargassum sp. Extract and The Products Charactheristic

The synthesis of zinc oxide (ZnO) nanoparticles is an emerging research area due to its wide range of applications, such as electronics, pharmaceuticals, optics and food packaging. In this study, described the green synthesis of ZnO nanoparticles and their characteristics using Sargassum sp. extract and 0.1 M zinc nitrate as the precursors. The variations include Sargassum sp. extracts volume of 5, 10, and 20mL and the calcination temperature of 400, 500, and 600 oC. The characterization had been done such as the role of Sargassum sp. extract as a reducing agent for Zn2+ → Zn0 confirmed by Fourier Transform Infrared Spectroscopy (FTIR) spectra due to 450-4000 cm-1 wavelength, the size of particles using Particle Size Analyzer (PSA), image and chemical composition using Scanning Electron Microscopy with X-ray microanalysis (SEM-EDS) and crystallinity using ray powder diffraction (XRD) with Cu anode at 1.54187 Å. Analysis with PSA instrument showed that ZnO particle size increased from 607 up to 649 nm along with increasing of extract concentration from 5 up to 20% (v/v). SEM imaging showed the formation of ZnO to be predominantly spherical and EDS data confirmed the existence of zinc and oxygen in the particles obtained. XRD analysis revealed hexagonal crystal system of ZnO nanoparticles and decreased in crystallite size was observed from 31.4 to 14.7 nm with increased in calcination temperature from 400 to 600 oC

Using Oven Microwave for Synthesis ZnO Nps using Sargassum sp. and Padina sp. Extract

An oven microwave was established for synthesis of zinc oxide nanoparticles using Sargassum sp. and Padina sp. extract and 0.1 M ZnCl2 solution as a precursor. The ZnO nanoparticles had been characterized such as chemical structure by Fourier transform infrared (FTIR) spectroscopy, particle size distribution with Particle Size Analyzer (PSA), Scanning Electron Microscopy-Energy Dispersive Spectroscopy (SEMEDS) and crystalline properties with X-ray diffraction (XRD). The result showed that FTIR spectra revealed the involvement of hydroxyl groups and sulfate polysaccharide in the formation of ZnO NPs and protein was involved in stabilizing. PSA analysis showed that the size ranged of ZnO NPs extract Sargassum sp. synthesized 351,14 and 1.336.19 nm for extract Padina sp. The particle size distribution was homogeneous but their size hadn’t met the size of nanometers. The range of %mass elements Zn and O ZnO extract Sargassum sp. and Padina sp. synthesized didn’t approach standard ZnO. The crystallinity properties showed only ZnO extract of Padina sp. synthesized which had a peak with an angle value of 2θ was almost equal to standard ZnO and after confirmed to Match program! 3 crystal structure ZnO synthesized wasn’t imperfect hexagonal wurtzite. Ovens microwave could be used to synthesize ZnO from Padina sp. extract but it was still necessary to develop a method so that ZnO could be obtained with nanoparticle size and ideal hexagonal wurtzit structure

Optimization of Fish Oil Sardinella lemuru from Canning Industry by Products

Fish oil could be extrated from lemuru (Sardinella lemuru) or lemuru canning industry byproducts. The fish oil should be refined first before using as omega-3 sources. This reasearchobtained was purification of fish oil from lemuru canning industry by products at Bali usingvariations purification method. The fisrt step was done by analysis of crude oil such of free fattyacids value, peroxide value, and iodine value. Then after the purification process using variationspurification method, the refined fish oil was analyzed for same parametrs. The best refined fishoil was analyzed of composition fatty acid using gas chromatograph (GC) instrument. The resultshowed that the crude oil had free fatty acids value, peroxide value, and iodine value as follows24.03%; 6.97 meq/kg sample; 189.13 g/100 g sample. After the refining process using four methods,the result showed that free fatty acids value, peroxide value, and iodine value became: the firstmethod 24.02%; 6.16 meq/kg sample; 187.91 g/100 g sample. The second method 23.14%; 4.17meq/kg sample; 193.94 g/100 g sample. The third method 9.38%; 4.88 meq/kg sample; 225.39 g/100 g sample. And the fourth method 11.03%; 5.64 meq/kg sample; 222.69 g/100 g sample. Dueto the peroxide value, the refined lemuru oil that could met standard of Indonesian farmacope forconsumed fish oil was resulted from the third method. In the refined lemuru oil could be found ofEPA component (Methyl cis-5,8,11,14,17-Eicosapentaenoic acid methyl ester) with concentration650,65 μg/mL..Keywords: By products, fish oil, refining process, Sardinella lemur

Production of Unsaturated Fatty Acids Concentrate Tablets from

Tablets are medicinal ingredients in solid dosage forms which are usually prepared with suitable pharmaceutical ingredients. In this study, unsaturated fatty acids concentrate from Sardinella sp. oil was used as raw material and then it was microencapsulated. The microcapsule was formulated into a tablet with proportion of 250 mg concentrated unsaturated fatty acids for each 450 mg tablet. Tablet granules were analyzed for compressibility, flow rate, and fixed angle. While, the tablets were determined for weight uniformity, released time, hardness, and tablet size uniformity. The results showed that compressibility, flow rate and fixed angle of the tablet granules were 5.6%; 10.36 g/sec; and 32.4° respectively. Tablets had 447.85 mg weight uniformity; 48’12” released time; and 0.775 kg hardness. In addition, the tablet size uniformity with diameter 10 mm and thickness 4 mm was 2.5. Based on the pharmacopoeia, the tablets of unsaturated fatty acids concentrate from Sardinella sp. oil had met these requirements, but optimization was still needed for improving the released time and hardness of the tablet

Optimization of Fish Oil Sardinella lemuru from Canning Industry by Products

Fish oil could be extrated from lemuru (Sardinella lemuru) or lemuru canning industry by products. The fish oil should be refined first before using as omega-3 sources. This reasearch obtained was purification of fish oil from lemuru canning industry by products at Bali using variations purification method. The fisrt step was done by analysis of crude oil such of free fatty acids value, peroxide value, and iodine value. Then after the purification process using variations purification method, the refined fish oil was analyzed for same parametrs. The best refined fish oil was analyzed of composition fatty acid using gas chromatograph (GC) instrument. The result showed that the crude oil had free fatty acids value, peroxide value, and iodine value as follows 24.03%; 6.97 meq/kg sample; 189.13 g/100 g sample. After the refining process using four methods, the result showed that free fatty acids value, peroxide value, and iodine value became: the first method 24.02%; 6.16 meq/kg sample; 187.91 g/100 g sample. The second method 23.14%; 4.17 meq/kg sample; 193.94 g/100 g sample. The third method 9.38%; 4.88 meq/kg sample; 225.39g/100 g sample. And the fourth method 11.03%; 5.64 meq/kg sample; 222.69 g/100 g sample. Due to the peroxide value, the refined lemuru oil that could met standard of Indonesian farmacope for consumed fish oil was resulted from the third method. In the refined lemuru oil could be found of EPA component (Methyl cis-5,8,11,14,17-Eicosapentaenoic acid methyl ester) with concentration 650,65 μg/m