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https://doi.org/10.5958/0976-5506.2018.00576.4
Publication Date: Jan 1, 2018 | |
Citations: 5 |
The aim of this study was to processing, and analyzing the results of extraction of chemical compounds to fresh, boiled and dried pokea shell that can be applied in analyzing antioxidant activity and testing cytotoxic activity. This study consists of Extracting the components in the shell according to the polarity level so that the unknown bioactive component can be extracted optimally on one of the solvents used, performing analysis of rendemen, to know the percentage of body parts of pokea shells that can be used, conducting proximate analysis, to determine the water content, ash content, fat content, and protein content. The results of proximate composition analysis show that pokea shell can be classified as high protein of fishery product, low fat, rendemen of pokea shell meat is average 27, 8%. The result of t-test analysis to the essential amino acid content of fresh and boiled pokea meat, only lysin is significantly different. While the content of non-essential amino acids, glutamic acid, serine, glycine, and cysteine are significantly different. The amount of total amino acids in pokea shell meat is relatively similar after boiling, while the total of non-essential amino acid has a significant decrease of 29, 43%, In fresh and boiled pokea shell meat identified 25 types of fatty acids. The content of fatty acids in pokea shells after boiling is relatively stable, Based on the ratio of n6/n3 and PUFA/SFA ratio of fresh, boiled and dried pokea shell, it can be said to be healthy and safe to consume, Based on the result of the identification that extract is true because it is proven giving positive reaction result which containing protein and carbohydrate.
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