Physical and functional properties of fish gelatin-based film incorporated with mangrove extracts

Background. The fishery processing industry produces a remarkable number of by-products daily. Fish skin accounts for one of the significant wastes produced. Fish skin, however, can be subjected to extraction to yield gelatine and used as the primary raw material for edible film production. To increase the functionality of edible films, bioactive compounds can be incorporated into packaging. Mangroves produce potential bioactive compounds that are suitable as additional agents for active packaging. This study aimed to create a fish gelatine-based edible film enriched with mangrove extracts and to observe its mechanical and biological properties. Methods. Two mangrove species (Bruguiera gymnorhiza and Sonneratia alba) with four extract concentrations (control, 0.05%, 0.15%, 0.25%, and 0.35%) were used to enrich edible films. The elongation, water vapour transmission, thickness, tensile strength, moisture content, antioxidant and antibacterial properties of the resulting packaging were analysed. Results. The results showed that the mangrove species and extract concentration significantly affected (p < 0.05) the physical properties of the treated films such as elongation (16.89–19.38%), water vapour transmission (13.31–13.59 g/m2 ), and active packaging-antioxidant activities (12.36%–60.98%). The thickness, tensile strength, and water content were not significantly affected. Potent antioxidant activity and relatively weak antimicrobial activity of this active gelatine packaging were observed

Characteristic of Protease From Crude Extract of Marine Yeast and Its Activity in Hydrolizing Trash Fish Protein

Marine yeast is uniceluller microorganism from group of fungi. Marine yeast was isolated from East Java Beach have potention of biotechnology in food section. Marine yeast as an agent in hydrolyzing trash fish protein to be able to increase nutrition value of amino acid. The researches of protease characteristic from marine yeast and its activity in hydrolizing protein are poorly demonstrated. Therefore, study on characteristic of protease from marine yeast and its activity is important to overcome abundance of trash fish. The aim of this research was to know protease characteristic of marine yeast and characteristic of trash fish protein hydrolysate. This study used exploration method. The result of this study were the protease characteristic from crude extraction of marine yeast showed that protein concentration value is 22.17 mg/L, protease activity is 21.50 mU/min/mL, Vmaks is 37.25 mmol/L/min and KM value is 2.3 × 103 mM. While the characterstic of trash fish protein hydrolysate is 22.35%, the total of amino acids is 1.32% and the molecular mass is 14.39 kDa. In addition, this study showed that protease activity from marine yeast extraction had low activity because protease extracted from marine yeast is crude extract

Fortifikasi Tepung Eucheuma cottonii pada Pembuatan Mie Kering Sebagai Makanan Halal dan Thoyib

Permintaan makanan halal dan thoyib semakin meningkat di dunia. Mie kering adalah salah satu makanan yang sangat digemari masyarakat. Namun, masih ada beberapa produk mie kering yang ditengarahi mengandung bahan baku tidak halal, khususnya mie impor. Selain itu, mie kering memiliki nilai indeks glikemik tinggi, yang kurang aman dan berisiko terhadap kesehatan dan juga rendah akan kandungan yodium. Oleh karena itu, diperlukan fortifikasi dengan rumput laut (E. cottonii). E. cottonii memiliki kandungan karagenan yang sangat besar sehingga kaya akan serat. Serat memainkan peranan penting untuk menurunkan nilai indeks glikemik. Di sisi lain, E. cottonii mengandung yodium yang tinggi. Fortifikasi E. cottonii dalam mie kering diharapkan juga dapat menambah nilai fungsional. Tujuan penelitian ini adalah untuk mengetahui pengaruh berbagai konsentrasi fortifikasi tepung E. cottonii pada indeks glikemik dan gizi mie kering. Metode yang digunakan dalam penelitian ini adalah metode eksperimen dengan rancangan acak lengkap (RAL). Variabel bebas dalam penelitian ini adalah konsentrasi fortifikasi tepung rumput laut pada adonan mie kering yaitu 5%; 10%; dan 15%. Variabel dependen adalah indeks glikemik, kadar air, kadar lemak, kadar protein, kadar abu, kadar karbohidrat, kadar serat kasar, kandungan yodium, kehilangan masak, tarik, rasa, aroma, warna dan tekstur. Hasil penelitian ini menunjukkan bahwa perlakuan terbaik pada mie kering yang diperkaya dengan 15% tepung E. cottonii, yang terdiri dari 36,14 indeks glikemik dan 45,64 ppm yodium. Adapun kandungan gizi mie kering meliputi 8,95% kadar air, 0,27% lemak, 13,54% protein, 5,72% abu, 71,52% karbohidrat, dan 9,17% serat kasar. Selain itu, karakteristik dari mie kering 4,17% dari cooking loss dan 0,37 N dari kekuatan tarik. Selain itu, analisis organoleptik mie kering adalah 2,7 warna, 2,4 aroma, 2,5 tekstur, dan 2,70 rasa. Nilai indeks glikemik dalam penelitian ini sangat penting untuk menentukan mie kering sebagai makanan halal dan thayyib karena nilai tinggi indeks glikemik dalam makanan akan menyebabkan lonjakan kuat dalam gula darah, peningkatan risiko diabetes tipe 2, penyakit jantung dan kelebihan berat badan. Oleh karena itu, kami simpulkan bahwa formulasi terbaik untuk mie kering dengan 15% E. cottonii sebagai makanan halal dan thoyib. Kata kunci: Mie kering, E. cottonii, fortifikasi, halal, thoyib AbstractThe demand for halal and thayyib food is increasing in the world. Dried noodle is one of favorite food. However, some dried noodles contained non halal ingredients, especially imported noodles. In addition, dried noodles have high glycemic index, which are less safe and risky to health and also low in iodine content. Therefore, we focus to fortify with seaweed (E. cottonii). E. cottonii has  a number of carrageenan content and rich in fiber. Fiber plays an important role to lower the glycemic index. On the other hand, E. cottonii contains high iodine. Fortification of E. cottonii in dried noodle is also expected to add functional value. The purpose of this study was to determine the effect of various concentrations of E. cottonii flour fortification on glycemic index and nutrition of dreid noodle. The method used in this research is an experimental method with complete randomized design (RAL). The independent variable in this research is the concentration of seaweed flour fortification in dried noodle that is 5%; 10%; and 15%. Dependent variables are glycemic index, proximate composition, iodine content, and sensory analysis. The results of this study indicate that the best treatment of dried noodles enriched with 15% E. cottonii flour, consisting of 36.14 glycemic index and 45.64 ppm of iodine. The nutrient content of dry noodles include 8.95% moisture, 0.27% fat, 13.54% protein, 5.72% ash, 71.52% carbohydrate, and 9.17% crude fiber. In addition, the characteristics of dry noodle was 4.17% of cooking loss and 0.37 N of tensile strength. In addition, the organoleptic analysis of dry noodles was 2.7 colors, 2.4 aromas, 2.5 textures, and 2.70 flavors. The value of the glycemic index in this study is crucial for determining dried noodles as halal and thayyib food because the high value of the glycemic index in food will cause a strong spike in blood sugar, an increased risk of type 2 diabetes, heart disease and overweight. Therefore, we conclude that the best formulation for dry noodles with 15% E. cottonii as halal and thayyib food. Keywords: Dreid noodle, E. cottonii, fortification, halal, thayyi

Continuously Dynamic Mixing (CDM) Method and Greenhouse Salt Tunnel (GST) TECHNOLOGY for Sea Salt Production Throughout the Year [Metode Continuously Dynamic Mixing (CDM) Dan Teknologi Greenhouse Salt Tunnel (GST) Untuk Produksi Garam Sepanjang Tahun]

Salah satu tantangan terbesar dalam produksi garam adalah kondisi cuaca yang tidak menentu ataupun tidak mendukung proses pengkristalan garam. Proses pembuatan garam yang sangat tergantung pada laju evaporasi membuat produksi garam akan berhenti pada musim hujan. Strategi pengoptimalan laju evaporasi dengan menggunakan rumah kristalisasi garam berkembang menjadi salah satu alternatif metode untuk mengatasi permasalahan tersebut. Studi ini bertujuan untuk mengembangkan teknologi produksi garam di musim hujan dengan menerapkan metode Continuously Dynamic Mixing (CDM) pada rumah kristalisasi berbentuk Greenhouse Salt Tunnel (GST). Penerapan metode CDM dalam teknologi GST merupakan inovasi teknologi yang dikembangkan khusus oleh peneliti dalam studi ini. Parameter lingkungan yang diteliti terdiri dari suhu harian (air dan udara), kecepatan angin, laju penguapan, kelembaban udara dan nilai skala Baumé dari air bahan baku garam. Kualitas produksi garam dievaluasi berdasarkan kandungan air dan kandungan NaCl. Hasil penelitian ini mengindikasikan kalau penerapan metode CDM pada GST membuat produksi garam yang dimulai dari air muda (± 2° Be) dapat dilakukan pada musim hujan. Garam yang dihasilkan berwarna putih dengan kandungan NaCl dan kadar air, secara berturut-turut, adalah 98.05 % dan 7 %. Hasil produksi garam per siklus produksi dalam musim hujan (15 hari) sebesar 300 kg/GST-Kristalisasi (luasan 44 m2). Berdasarkan hasil penelitian, metode CDM pada teknologi GST membuat produksi garam pada musim hujan sehingga produksi garam dapat dilakukan sepanjang tahun

Survey of artemisinin production by diverse <it>Artemisia </it>species in northern Pakistan

<p>Abstract</p> <p>Background</p> <p>Artemisinin is the current drug of choice for treatment of malaria and a number of other diseases. It is obtained from the annual herb, <it>Artemisia annua </it>and some microbial sources by genetic engineering. There is a great concern that the artemisinin production at current rate will not meet the increasing demand by the pharmaceutical industry, so looking for additional sources is imperative.</p> <p>Methods</p> <p>In current study, artemisinin concentration was analysed and compared in the flowers, leaves, roots and stems of <it>Artemisia annua </it>and 14 other <it>Artemisia </it>species including two varieties each for <it>Artemisia roxburghiana </it>and <it>Artemisia dracunculus </it>using high performance liquid chromatography (HPLC).</p> <p>Results</p> <p>The highest artemisinin concentration was detected in the leaves (0.44 ± 0.03%) and flowers (0.42 ± 0.03%) of <it>A. annua</it>, followed by the flowers (0.34 ± .02%) of <it>A. bushriences </it>and leaves (0.27 ± 0%) of <it>A. dracunculus var dracunculus</it>. The average concentration of artemisinin varied in the order of flowers > leaves > stems > roots.</p> <p>Conclusion</p> <p>This study identifies twelve novel plant sources of artemisinin, which may be helpful for pharmaceutical production of artemisinin. This is the first report of quantitative comparison of artemisinin among a large number of <it>Artemisia </it>species.</p

The longitudinal association of common susceptibility variants for type 2 diabetes and obesity with fasting glucose level and BMI

<p>Abstract</p> <p>Background</p> <p>Variation in the effects of genetic variants on physiological traits over time or with age may alter the trajectories of these traits. However, few studies have investigated this possibility for variants associated with type 2 diabetes or obesity, and these show little consensus. We aimed to characterise the possible longitudinal associations of common diabetes-susceptibility variants in the <it>KCNJ11</it>, <it>PPARG</it>, <it>TCF7L2, IGF2BP2, CDKAL1, SLC30A8 </it>and <it>HHEX </it>gene loci, with fasting glucose level; and of an obesity-associated variant in the <it>FTO </it>gene, with body mass index (BMI).</p> <p>Methods</p> <p>The study analysed data from the Busselton Health Study (<it>n </it>= 4,554). Cross-sectional association analyses included family data and used the total association test. Longitudinal association analyses of unrelated participant data (<it>n </it>= 2,864) used linear mixed-effects models.</p> <p>Results</p> <p>In cross-sectional analyses, we observed associations of the T allele at the <it>IGF2BP2 </it>single nucleotide polymorphism (SNP) rs4402960 with raised fasting glucose (<it>p </it>= 0.045), and the A allele at the <it>FTO </it>SNP rs9939609 with raised BMI (<it>p </it>= 0.003). Longitudinal analyses showed no significant associations between SNPs and changes in fasting glucose or BMI in the same individuals, either over mean follow-up times of 18.7 and 21.8 years respectively, or with age during adulthood.</p> <p>Conclusions</p> <p>There was no indication that the effects of common type 2 diabetes variants on fasting glucose varied with age during adulthood or over time.</p