KARAKTERISTIK ASAM AMINO DAN ASAM LEMAK BEKASAM  KERANG BULU (Anadara antiquate) DI DESA BENAN KABUPATEN LINGGA

Putra, M. Desra Hari; Putri, R. Marwita Sari; Oktavia, Yulia; Ilhamdy, Aidil Fadli

doi:10.31629/marinade.v3i02.3404

Cited by 7 publications

(5 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…With the help of the cyclooxygenase enzyme, arachidonic acid is converted to prostaglandin-type eucosanoids and their derivatives (prostacyclin and thromboxane). Prostacyclin (PGI2) functions to inhibit blood clotting and facilitate blood flow, while thromboxane (TXA2) formed in platelets causes blood pieces to coalesce and clot [25,26].…”

Section: Discussionmentioning

confidence: 99%

Effectiveness of Cork Fish Extract Gel on Fibroblast Proliferation in Socket Wound After Tooth Extraction

HANAFIAH,

SATRIA,

MADHY

et al. 2024

Int J App Pharm

View full text Add to dashboard Cite

Objective: Socket wound healing involves soft tissue cells that play an important role, namely fibroblasts. In the wound-healing process, proteins are needed that can accelerate wound healing, one of which is albumin. Cork fish contains the highest albumin than other fish. Albumin contains natural proteins and collagen that make up the extracellular matrix, which has the role of inducing growth factors, cell migration and adhesion, and tissue regeneration. The purpose of this study was to examine the effect of 1%, 3%, 5% and 7% cork fish extract gel on fibroblast cell proliferation in socket wound healing after tooth extraction. Methods: This study was a laboratory experimental study with 30 Wistar rats that were grouped into 5 groups. The treatment group was given cork fish extract gel, namely 1%, 3%, 5% and 7%, and the negative control group was only given base gel was then the tissue was tested using Hematoxylin Eosin to observe fibroblasts on the 3rd, 7th and 14th day. Results: Based on the results of the one-way ANOVA test, it showed that cork fish extract with a concentration of 1%, 3%, 5% and 7% has an effect on fibroblast proliferation in socket wound healing after tooth extraction. Conclusion: Based on the results of the one-way ANOVA test, it showed that 3% cork fish extract had an influence on fibroblast proliferation in healing socket wounds after tooth extraction.

show abstract

Section: Discussionmentioning

confidence: 99%

Effectiveness of Cork Fish Extract Gel on Fibroblast Proliferation in Socket Wound After Tooth Extraction

HANAFIAH,

SATRIA,

MADHY

et al. 2024

Int J App Pharm

View full text Add to dashboard Cite

show abstract

“…The highest content of fresh soft shell crab was leucine (9.242%) and arginine (9.242%). Study on shellfish [21], reported that arginine is one of the compounds that can increase the salty and sweet taste of seafood such as crab and scallops. Study on pasteurized blue crab (Callinectes sapidus) meat [22] showed that lysine and leucine in boiled crab were 4.27% and 4.82%, respectively.…”

Section: Amino Acid Profilementioning

confidence: 99%

Sensory Value, Proximate Analysis, Amino Acid and Fatty Acid Profile of Steamed and Boiled Blue Swimming Crab (Portunus pelagicus)

Suhaeli Fahmi,

Agustini,

Jayanto

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Whole blue swimming crab (Portunus pelagicus) is usually steamed or boiled before taking the meat for canning. The choice of the cooking process between steaming or boiling can determine the characteristics of blue swimming crab (Portunus pelagicus) meat. This study aims to determine and compare the flavor profile of blue swimming crab cooked by steaming and boiling. Whole blue swimming crab were steamed and boiled for 15 minutes at 100°C respectively. The cooked blue swimming crab meat was then tested for yield, sensory value, proximate analysis, amino acid and fatty acid profile. The results showed that the steaming process gave higher yields and sensory value than boiled blue swimming crab.

show abstract

“…Pratama et al (2018) mengungkapkan bahwa apabila kandungan produk berada di atas ambang rasa, maka asam glutamat dapat berkontribusi pada rasa umami. Putra et al (2020) menjelaskan bahwa asam glutamat bermanfaat untuk meningkatkan kesehatan mental, dan mengurangi depresi serta mempercepat penyembuhan luka usus. Sumber alami asam glutamat yaitu makanan yang kaya protein seperti daging, makanan yang berasal dari laut, daging rebus (kaldu), dan kecap.…”

unclassified

“…Asam amino tertinggi kedua pada kolagen kulit ikan payus P3 yaitu asam aspartat sebesar 6,41%. Menurut Putra et al (2020), produksi urea, prekursor glukonik dan prekursor pirimidin, melibatkan komponen asam aspartat. Asam aspartat juga efektif dalam mengurangi kelelahan yang berkepanjangan.…”

unclassified

“…Glisin memiliki peran penting dalam merangsang pelepasan hormon pertumbuhan, yang mendorong pertumbuhan dan perkembangan otot serta penyembuhan luka. Menurut Putra et al (2020) KESIMPULAN Penelitian pembuatan kolagen dari kulit ikan payus dengan perbedaan konsentrasi NaOH tidak berpengaruh nyata terhadap analisis kelarutan, analisis kadar air, dan analisis sensori (kenampakan, aroma, dan tekstur). Perbedaan konsentrasi NaOH terbukti berbeda nyata terhadap analisis rendemen, analisis pH, analisis sensori (warna).…”

unclassified

See 1 more Smart Citation

Potensi Kolagen Halal dari Kulit Ikan Payus (Elops hawaiensis) dengan Perbedaan Konsentrasi Natrium Hidroksida (NaOH)

Pratiwi

Haryati

Pratama

2023

JAH

View full text Add to dashboard Cite

Kulit ikan payus merupakan limbah padat dari pengolahan bontot. Bontot merupakan produk pangan lokal yang berasal dari Provinsi Banten dan berbahan dasar ikan payus. Salah satu alternatif untuk mengurangi limbah dari kulit ikan payus adalah dengan memanfaatkannya sebagai kolagen halal. Proses ekstraksi kolagen terdapat tiga tahap meliputi preparasi bahan baku, praperlakuan NaOH dan ekstraksi kolagen. Tahap praperlakuan NaOH berfungsi untuk menghilangkan protein non kolagen dan mempermudah proses ekstraksi. Penelitian ini bertujuan untuk menentukan konsentrasi NaOH yang optimal pada proses deproteinase kolagen dari kulit ikan payus. Faktor perlakuan yang digunakan yaitu konsentrasi NaOH dengan empat taraf perlakuan (kontrol kolagen komersil; NaOH 0,05M; 0,1M; 0,15M) dan 2 ulangan. Parameter yang diamati meliputi analisis rendemen, pH, kelarutan, kadar air, asam amino dan sensori (kenampakan, aroma, warna, tekstur). Perlakuan terbaik pada pembuatan kolagen dari kulit ikan payus yaitu konsentrasi NaOH 0,15M dengan menghasilkan rendemen tertinggi (1,62%), pH terbaik (6,8), dan warna dengan nilai rerata sensori tertinggi (7,96), serta asam amino tertinggi yaitu asam glutamat, asam aspartat dan glisin sehingga NaOH 0,15M terbukti mampu mengoptimalkan proses deproteinase kolagen dari kulit ikan payus.

show abstract

KARAKTERISTIK ASAM AMINO DAN ASAM LEMAK BEKASAM KERANG BULU (Anadara antiquate) DI DESA BENAN KABUPATEN LINGGA

Cited by 7 publications

References 2 publications

Effectiveness of Cork Fish Extract Gel on Fibroblast Proliferation in Socket Wound After Tooth Extraction

Effectiveness of Cork Fish Extract Gel on Fibroblast Proliferation in Socket Wound After Tooth Extraction

Sensory Value, Proximate Analysis, Amino Acid and Fatty Acid Profile of Steamed and Boiled Blue Swimming Crab (Portunus pelagicus)

Potensi Kolagen Halal dari Kulit Ikan Payus (Elops hawaiensis) dengan Perbedaan Konsentrasi Natrium Hidroksida (NaOH)

Contact Info

Product

Resources

About