The high content of albumin in snakehead fish and proof of efficacy in clinical trials against several diseases, as well as the expensive commercial albumin preparations, making a snakehead fish alternative as a cheap source of albumin. The purpose of this study was to optimize the extraction, purification of albumin from snakehead fish to obtain higher levels of albumin. For that need to be investigated to obtain the isoelectric point of albumin extract with the greatest yield. Treatment research is the use of solvents is 0.9% NaCL and dilute HCL and extraction is by heating and without heating. The parameters tested were the determination of the isoelectric point, moisture content, albumin, and yield. The results obtained showed that the isoelectric point of albumin is at pH 4.6 with 62.9% albumin, 7.8% moisture content and yield of 11.6%.

The stages of post-harvest processing have a very large influence on the yield and quality of rice produced. At the time of grinding grain, the high nutritional content in husks and bran are often wasted and used as animal feed. Through the process of germination of grain, the nutrient content in husks and bran can be used to increase the nutritional content of rice. The purpose of this study was to determine the effect of grain immersion and germination on the quality of rice produced. The method of this research was germinating grains by variation of soaking and incubation time. The duration of grain soaking, 12, 18, and 24 hours and incubation time period, 18, 24, and 30 hours. The parameters of this research, including ash content, protein, thiamin, and mineral content such as Fe and Mg. The data of this research was processed and tested by complete randomized design with one factorial. The result showed, ash and protein content of rice was a significantly different at 5% level on each treatment. For other parameters, thiamin was significantly different at 1% level on each treatment. The best treatment during the germinating grains process towards the quality of rice was soaking at 12 hours and incubation time 30 hours with length of grain sprout was 1 cm.

<p class="Abstrak">Beras merupakan makanan utama orang Indonesia. Oleh sebab itu produksi beras yang bermutu sangat penting untuk memenuhi asupan gizi masyarakat. Berdasarkan hasil penelitian yang berjudul pengaruh perkecambahan terhadap peningkatan mutu beras, bahwa perkecambahan gabah sebelum digiling menjadi beras dapat meningkatkan nilai gizi beras. Namun belum diketahui efek dari perkecambahan gabah terhadap rendemen, kualitas fisik dan nilai sensori beras. Tujuan penelitian ini adalah untuk mengetahui pengaruh perkecambahan gabah terhadap rendemen, kualitas fisik (persentase beras kepala, beras patah, dan beras menir) dan nilai sensori (warna, aroma, rasa, dan tekstur) nasi dari beras yang dihasilkan. Penelitian ini menggunakan rancangan acak lengkap satu faktorial. Apabila data hasil analisis statistik berbeda nyata maka akan dilanjutkan dengan uji lanjut Duncan. Hasil penelitian menunjukkan bahwa rendemen beras setelah dikecambahkan mengalami penurunan. Panjang kecambah berpengaruh sangat nyata pada taraf 1% terhadap kualitas fisik beras seperti persentase beras kepala, beras patah dan beras menir, dan berpengaruh nyata pada taraf 5% terhadap parameter warna dan rasa nasi. Kesimpulan hasil penelitian adalah semakin panjang kecambah gabah, maka rendemen, kualitas fisik dan nilai sensori beras cenderung menurun.</p><p class="Abstrak"> </p><p class="Abstrak"><strong><span lang="EN-GB">The Effect of Grain Germination on Yield, Physical Quality, and Rice Sensory Value</span></strong></p><p class="Abstrak"><span lang="EN-GB">Rice is the main food for Indonesians. Therefore the quality of rice production is very important to fulfill the nutritional intake of the community. Based on the results of research cited about effect of germinatioan to improve rice quality that germination of grain before milling into rice can increase the nutritional value of rice. However, the effect of grain germination is unknown on the yield, physical quality and sensory value of rice. The purpose of this study was to determine the effect of grain germination on the yield, physical quality (percentage of head, broken, and groats of rice) and rice sensory (colour, flavour, taste, and texture) value of rice produced. This research uses a completely factorial completely randomized design. If the results of the statistical analysis differ significantly, it will be continued with Duncan tests. The results showed that the yield of rice after germination had decreased. Sprout length has a very significant effect on the level of 1% on the physical quality of rice such as percentage of head, broken, and groats of rice and has a significant effect on the level of 5% on the colour and flavour parameters of rice. The conclusion of the research is the longer the grain sprouts, the yield, physical quality and sensory value of rice tends to decrease.</span></p>

Snake-Head Fish bone is one of the fishery wastes that is potentially used as the raw material for calcium supplement products. In order to make the calcium products easily absorbed and utilized rapidly by human body, supplement products need to be made in nano form. The aims of this study were to determine the effect of the sonication time in the production of Snake-Head Fish bone nano calcium on the physical profile of the resulted nano calcium, and to obtain the best sonication time. The development of nanocalcium utilized sonication method with 405 Powersonic Ultrasonic Cleaner. The result showed that the best particle size distribution was found on 45 minutes sonication treatment which was 842.3 nm with the highest particle size ranging from 461,6 to 487,5 nm. The average value of the polydispersity index is 1.527. The yield of nano calcium produced from whole fish is 1.331%. The resulting nano calcium has an average white degree of 86.622% and average density of 0.73 g / ml. Some other mineral content also showed a not significant difference.

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