Kjeldahl Method Research Articles

PREPARATION AND EVALUATION OF THE FUNCTIONAL PROPERTIES OF PROTEIN ISOLATES AND HY-DROLYSATES FROM PLANT RAW MATERIALS

Animal protein plays a key role in the human diet as the most balanced amino acid composition; however, its consumption often causes allergic reactions. Plant protein serves as a substitute for animal protein. The most promising sources of plant protein are the seeds of cereals, pulses, oilseeds and cereals. Research aim: selection of conditions for obtaining protein isolates and enzymatic hydrolysates having the desired functional properties from different types of vegetable raw materials.Pea, corn and oat flour LLC "FavoritT"; linseed flour LLC NGO "Compass Health". Enzyme preparations: chymotrypsin LLC "Samson-Med"; Protex 40E Genencor; protosubtilin G3x produced by PO "Sibbiofarm" LLC; pancreatin PJSC "Biosintez"; trypsin LLC "Diaem"; beef pepsin OJSC "MHSF". Crude protein content was determined by Kjeldahl method, protein substances - by modified Lowry method. Fat-holding, water-holding, emulsifying and foaming capacities, as well as allergenicity of protein isolates and hydrolysates were determined. Conditions for protein substances extraction from flax, corn, oat and pea flour with the yield of high-molecular protein fraction not less than 70 % of raw protein content were selected. The conditions of protein isolates precipitation to produce preparations containing not less than 85% of protein have been selected. The type of enzyme preparation for hydrolysis - pancreatin - was selected. It was found that in order to increase water- and fat-holding capacity of pea isolate, hydrolysis is possible with duration not exceeding 15 min, for all other isolates hydrolysis is undesirable. The best emulsifying and foam-forming capacities are possessed by linseed hydrolysates after 60 and 90 min of hydrolysis, respectively. Enzymatic hydrolysis was shown to reduce the allergenicity of plant proteins. The obtained hydrolysates of vegetable proteins can be used as ingredients for functional products, as well as for obtaining products with reduced allergenicity.

Extraction of brewers’ spent grain in near subcritical conditions: A method to obtain high protein contents extracts

Accelerated solvent extractor (ASE) was used in extraction of proteins from brewers’ spent grain (BSG) using water as solvent in near subcritical conditions (<100 °C, ∼100 bar). Variables in the study were extraction time (20, 60 and 120 min) and NaOH concentration (0.01, 0.05 and 0.1 N) in the extraction solvent. Extractions were performed so that sample in aforementioned conditions was extracted in four different temperatures (21 (RT), 40, 60 and 80 °C). In between each extraction temperature extraction solvent was changed to fresh solvent. Ultrasonic and mild H 2 SO 4 pretreatments of BSG prior alkaline extraction (0.1 N NaOH, 60 min) were also experimented. Dissolved proteins were precipitated from the extracts by adjusting pH to 3, centrifuged and dried. Protein contents in dried precipitates, and in dried residual BSG after the extractions was determined using Kjeldahl method. The combined amount of precipitated proteins from four extractions varied from 21.3 to 65.3% (db) from the total amount of proteins in fresh BSG. Alkaline extraction of H 2 SO 4 pretreated BSG provided the highest, and 0.01 N NaOH as the extraction solvent the lowest proteins yields. Protein contents in the precipitated and dried extracts was more than three times the protein contents in BSG (18.6%) in 16 of the 41 analyzed extracts. Highest protein contents (69.7%) in dried extract was obtained when dried BSG was extracted with 0.05 N NaOH for 60 min at 40 °C. Water-extraction near subcritical conditions was shown to be a promising method to concentrate proteins from BSG with high protein contents and with low chemicals load. • Near subcritical conditions applied in alkaline extraction of proteins from BSG. • pH shift method affords high protein contents extracts from BSG. • Extractions of proteins from preserved six-month-old BSG samples. • Drying and grinding of BSG not required in extraction of proteins.

Terminalia catappa Linn Seed Yogurt with Honey Substitution for Food Security

Tropical almond nut (Terminalia catappa Linn) seeds have potential to be developed into yogurt because has a high nutritional content. In addition, honey has potential to be used as substitute for sugar in process of making yogurt. This research aims to determine effect of variations concentration honey in Tropical almond nut seed yogurt on the protein content to achieve food security. Variation of addition honey in this research is 6% (w/v), 8% (w/v), and 10% (w/v). Analysis protein content carried out using Kjeldahl method. The results showed that protein content in Tropical almond nut seed yogurt with addition of honey with concentration of 6% (w/v) is 3.06%, 8% (w/v) is 3.11%, and 10% (w/v) is 3.116%. These results had met the requirements of Indonesian National Standards (SNI) number 2981: 2009. The highest protein content was found in yogurt with the addition of 10% (w/v) honey with analysis result of 3.13%.

Essential Macro-Minerals, Crude Protein and Total Antioxidant Activity of Powdered Ginger and Turmeric at Varied Drying Methods

Drying is widely usedd and one of the most effective methods for food preservation. This study reports the macro-mineral, crude protein, and antioxidant activity of locally produced powdered ginger and turmeric using the air-, oven- and sun drying methods. Kjeldahl method, atomic absorption spectroscopy, and phosphomolybdenum method were used to determine the crude protein, macrominerals (K, Ca, and Mg), and total antioxidant activity (TAA), respectively. Highest TAA was observed in sun-dried turmeric (7.82 ± 4.97mg AAE/g dried sample) while the lowest TAA was observed in sun-dried ginger powder (2.14 ± 0.31 mg AAE/mg dried sample). The measured crude protein of turmeric ranged from 8.34 ± 0.93 - 8.54 ± 0.14% while 6.25 ± 0.42 - 7.41 ± 1.05% for ginger. Essential macro-minerals in turmeric and ginger at varied drying methods ranged from 0.07 to 2.21 % for K, 0.04 to 0.12 % for% for Mg, and 0.79 to 1.15 % for Ca. ANOVA revealed that the effects of drying methods were only significantly affected to Mg for turmeric and K and TAA for ginger. Crude protein and Ca content were not significantly affected by the drying methods in both turmeric and ginger powder. Others were not significantly different. Results of this study provide significant insights that prepared turmeric and ginger powder are good sources of crude protein, macro-minerals (Ca, Mg, K), and possess antioxidant properties. All drying methods studied are efficient in retaining the crude protein and calcium content of the ginger and turmeric powder, and the TAA of the turmeric powder.

Evaluation of adaptability and stability for iron, zinc and protein content in cowpea genotypes using GGE biplot approach

Cowpea is a widely cultivated crop in the world. Biofortification strategies aim to reduce mineral and protein deficiencies, especially among the poorest people. The aim of this study was to estimate adaptability and stability of cowpea genotypes for iron, zinc and protein contents, through GGE biplot analysis. Twenty cowpea genotypes were evaluated in the municipalities of Piauí Monsenhor Hipólito, Pio IX and São Miguel do Tapuio, under rainfed conditions. The experimental design was a randomized block design with four replications. The traits evaluated were grain yield, iron, zinc and protein contents in dry grains. Iron (Fe) and zinc (Zn) were determined by flame atomic absorption spectrophotometer, and protein contents by Kjeldahl methods. Adaptability and stability were evaluated by GGE biplot analyses. The means of the experiments were 1,209.1 kg ha−1, 51.1 mg kg−1, 46.8 mg kg−1 and 24.3% for grain yield, Fe, Zn and protein contents, respectively. The joint analysis of variance showed significant difference (p < 0.05) for the effect of interaction genotypes by environments for Fe, Zn and protein contents. The lines G6 and G8 were the most promising for grain yield, mineral and protein content through adaptability and stability by GGE biplot approach.

Performance of pseudo‐specific cryogel in lysozyme purification from chicken egg white

AbstractThe application of cryogels for biomolecule purification has expanded due to their adsorption efficiency and operational advantages. In this study, polyacrylamide cryogels functionalized with l‐phenylalanine (cryogel‐Phe) via the glutaraldehyde method were designed for lysozyme adsorption. Cryogel functionalization was confirmed by Fourier‐transform infrared spectroscopy and Kjeldahl analysis, indicating the immobilization of 458.65 mgphenylalanine gcryogel−1. Cryogel‐Phe showed high porosity (0.95) and a Young's modulus of 526.71 kPa. Thermogravimetric analysis indicated that thermal degradation occurred above 200°C. Differential scanning calorimetry and X‐ray diffraction confirmed that the cryogel material was amorphous. In addition, the column presented a hydraulic permeability of 4.15 × 10−13 m2, axial dispersion ranging from 10−7 to 10−6 m2 s−1, and a height equivalent to a theoretical plate ranging from 0.10 to 0.21 cm. The highest adsorption of lysozyme (67.65 mg g−1) was obtained using sodium thiocyanate saline solution (0.025 mol L−1, pH 5.0). The ability of the cryogel‐Phe column to capture and purify lysozyme was confirmed by high enzymatic activity (1294.17 U ml−1), purity (87.92%), purification factor (11.49), and sulphate‐polyacrylamide electrophoresis gel (SDS‐PAGE) electrophoresis gel.

Daya Terima dan Kadar Protein Serta Kalsium Snack Bar Substitusi Tepung Ikan Teri Serta Tepung Kacang Merah

Snack bar is a snack in the form of bars using the basic ingredients of cereal and nuts. Snack bar is an option as a snack for children and teenagers because it has a soft texture and sweet taste and is not hard following children's tastes today. This study aimed to determine the receivability and content of protein and calcium snack bar substitution of anchovies and red bean flour. This study was apre-experimental study with the design of research making snack bar products with formulas of 10%, 15%, and 20% and red bean flour 20%, 30%, and 40%. The results of the hedonic test against the receiving power were analyzed using the Kruskal-Wallis test. Analysis of protein and calcium content is carried out on the best formula by the micro Kjeldahl method and the volumetric method. The receiving test showed that the most preferred anchovies and red bean flour substitution snack bar were Formula F1. Kruskal-Walis test results on aspects of colour, aroma, texture, and taste show a value of p = 0.00 (p&lt;0.05), which means that there is a difference in preference for aspects of colour, aroma, texture and taste in snack bar substitution of anchovies and red bean flour. Based on the results of laboratory tests using the micro Kjeldahl method obtained the results of snack bar protein content substitution of anchovies and red bean flour 14.54 g/100 g and calcium content based on the results of laboratory tests using the volumetric method containing 561.5 mg/100g. Snack bar substitution of anchovies and red bean flour is most preferred by panelists from the aspect of colour, smell, texture and taste are the formula of F1. The protein content in the snack bar with the substitution of anchovies and red bean flour in formula F1 is 14.54g/100g, and calcium content is 561.5 mg/100g.

Rumen fermentation, methane concentration, and blood metabolites of cattle receiving dietetical phytobiotic and cobalt (II) chloride.

Ensuring the genetic potential of ruminants through nutrition studies using medicinal plants and trace element metals is an urgent task. This study aimed to study the effect of Artemisia absinthium L. (Asteraceae) herb plant separately and in combination with cobalt (II) chloride (CoCl2) chelate compounds on the course of metabolic processes in the rumen, methane concentration, and biochemical blood parameters in bulls. Control group (BD: Basal diet); experimental Group I - BD + A. absinthium herb at a dose of 2.0 g/kg dry matter (DM), experimental Group II - BD + A. absinthium herb at a dose of 2.0 g/kg DM + CoCl2 (1.5 mg/kg), and experimental Group III - BD + CoCl2 were set (1.5 mg/kg). The study was conducted on 16 beef bulls (Kazakh white-headed breed) aged 13-14 months, with an average live weight of 330-335 kg. Enzymatic processes in the rumen were studied, including the level of volatile fatty acids (using the gas chromatography method), nitrogen and its fractions (using the Kjeldahl method), methane concentration, and morphological and biochemical blood composition. There was a decrease in the concentration of acetic acid in experimental group I (15.9%) (p < 0.05) and in the III group (60.3%) and propionic acid in all experimental groups by 5.6%-47.3% (p < 0.05). Feeding A. absinthium herb as part of the diet of experimental Group I contributed to a decrease in methane concentration by 17.8% (p = 0.05) and the lowest methane concentration was noted for experimental Group III. It was less than in control by 59.1% (p < 0.05). An increase in the concentration of glucose, total protein, and creatinine was found in the experimental groups (p < 0.05). The digestibility of organic matter (3.5%), crude fiber (3.6%), and hemicellulose (11.0%) increased with the feeding of A. absinthium herb. Thus, using biocomplexes based on A. absinthium herb and CoCl2 do not harm the rumen fermentation of cattle. Still, further microbiome studies are required to evaluate the effects of A. absinthium on cattle properly.

Comparison of extraction methods and nutritional benefits of proteins of milk and dairy products: A review

Proteins are the second most essential macromolecules after nucleic acids. This article aimed at the comparative analysis of extraction methods and nutritional benefits of milk and dairy products. Proteins form the body mass and perform several crucial tasks that include acting as a catalyst and carrying out different metabolic reactions in the body. Furthermore, protein acts as a transporter, transmits nerve impulses, provides mechanical support or immune protection, and controls growth. Several sources of proteins are present, but milk holds an important place due to its biological activities. The considerable health benefits of milk and its products are due to proteins. Yoghurt and cheese have significant importance among milk products. Proteins of milk and its products can be extracted by pH adjustment through homogenisation, centrifugation, and deproteinisation. There are several techniques for identifying and quantifying milk and product proteins. The Kjeldahl and spectrophotometric methods are the most widely used methods for quantifying proteins in milk and its products. Furthermore, these techniques include electrophoresis and chromatographic methods, including native gel electrophoresis, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), urea-PAGE, capillary electrophoresis, and isoelectric focusing. A few are chromatographic methods like reverse-phase high-performance liquid chromatography (RP-HPLC), size exclusion chromatography, and ion-exchange chromatography. Each technique has its advantages as well as disadvantages. The selection of the process depends upon the type of protein. The extracted proteins from milk and its products have many health or therapeutic effects that exhibit antimicrobial, antiproliferative, antioxidant, antihypertensive, anticancer, antiviral, and immunomodulatory effects. Yoghurt has prime importance among milk products because of its therapeutic effects and more protein.

Effects of Pre-Heating Between Controlled Temperature Microwave Heating and Hot Air Oven Heating in Protein Extraction Process of Soybeans

Abstract Heating is an important treatment before protein extraction process. Rapid heating of microwave heating (MW) was investigated to compare with hot air oven (HA) heating prior to protein extraction in soybeans. Heating temperature was controlled at 50°C, with the heating time of 15, 30, 45, 60 and 75 min. The control treatment was no heat treatment. The treated samples were analyzed i) the total protein using Kjeldahl method, ii) the protein soluble by Bradford method and iii) cells microscope investigated by scanning electron microscope (SEM). The results were found that the pretreatment of 75 min microwave (MW75) heating provided the highest protein with the amount of absorbance value and total protein of 3.0365 ± 0.004 mg mL-1 and 3.70 ± 0.01% respectively. The lowest protein extraction of 2.7707 ± 0.020 mg mL-1 and 3.38 ± 0.005% total protein value occurred in the condition of 15 mines hot air oven (HA15) heating. The investigation using scanning electron microscope (SEM) revealed that protein extraction correlated with the enlargement and breakage of cell wall and endosperm caused by microwave heating rather than hot air oven heating. The rapid heating of microwave and heating time influenced the amount of extracted protein. Keywords: Soybean, Protein, Microwave, Hot air, Heating

Evaluation of Carbon Stock, Nitrogen, and Phosphorus Contents in Forest Soil and Litter at Bintulu’s Acacia mangium Chronosequence Age Stand Plantation, Sarawak, Malaysia

Acacia mangium is the major species used in the forest plantation industry due to its fast-growing feature. However, there is still a lack of research on the nutrient concentration, specifically nitrogen (N) and phosphorus (P), as well as carbon content in Malaysia’s forest plantations. Hence, this study aimed to assess the total N and P concentrations in the soil and forest litter. Carbon content in different ages (Year 2, Year 4, and Year 9) of A. mangium plantation (together with a natural forest as a comparison) was also determined. This study was conducted in a Licensed Planted Forest, Bintulu, Sarawak, Malaysia. The natural forest was a control variable in this study. The Kjeldahl method was used to determine the total N. In contrast, dry ashing and double acid (Mehlich-1) methods were used to determine the total P in forest litter and available P in forest soil. The allometric biomass equations were used to estimate the carbon content. Total N in forest litter and forest soil was similar in all treatments. Total P in the Year 4 stand was significantly higher than in the Year 2 stand, yet, no differences were observed when compared with the control. Whereas soil available P showed no significant difference among all treatments. Acacia mangium stands recorded significantly lower total carbon content compared to the control. Old plantation stands contained much more total carbon stock than the younger stands. Also, deadwood is important in determining total carbon stock when it can account for almost 59% of above-ground biomass (AGB) carbon stock. This study revealed that forest plantations could function well in providing an adequate supply of available nutrients as well as have a potential role in carbon sink.

Изучение органолептических и физико-химических свойств сыровяленых продуктов из мяса кролика

Aim. Study of the organoleptic, physical and chemical indicators of dry-cured snacks from rabbit meat using the Glimalask food additive. Materials and Methods. In the course of the research, standardized methods of analysis were used. The object of the study were two samples of products - dry-cured meat snacks from rabbit meat, produced according to the traditional technology of dry-cured meat products according to the developed recipes. For the development of laboratory samples, a marinade based on soy sauce, water and a complex of spices was used, while the Glimalask food additive (TС 2639-182-10514645-12) was additionally introduced into the experimental sample. To identify the indicators, standardized analysis methods were used: pH was determined according to GOST R 51478-99, water-binding capacity, water activity index, total moisture content – by drying, protein – by the Kjeldahl method and fat – by extraction method. The organoleptic evaluation of the obtained snacks was carried out using a nine-point scale in accordance with GOST 9959-2015. Results. Organoleptic evaluation: appearance, juiciness, consistency, color and taste, of the studied samples was carried out after drying. Thus, the prototype sample was rated higher than the control one, this is due to the use of the Glimalask food additive, which provided brighter taste and aroma characteristics and increased the juiciness of the snacks after the completion of the heat treatment. Next, the physicochemical parameters of the developed products were studied. It was revealed that in the test sample there was an increased protein content – more by 1.1%, moisture was less by 0.7% compared to the control, and the test sample of snacks was characterized by a high yield. Conclusion. Based on the results of the studies, it can be concluded that the use of the Glimalask food additive in the marinade recipe for the manufacture of dry-cured snacks did not have a negative impact on the finished product and contributed to the improvement of the taste, aroma and consistency of the finished products. The developed product has high consumer characteristics, meets the task of expanding the range of rabbit meat products. At the same time, the continuation of developments in this direction is of scientific and practical interest.

Correlation Between Soil Nitrogen Content and NDVI Derived from Sentinel-2A Satellite Imagery

The United Nations Educational, Scientific, and Cultural Organization (UNESCO) has recognized the Balinese agricultural irrigation system known as subak as part of the world's cultural heritage. Subak is the driver of Bali’s agricultural and tourism sectors and, therefore, must be preserved. Population growth triggers the conversions of land functions, from subak to built-up lands, such as those transpiring in Denpasar City. On the other hand, with the population continuously increasing, the demand for food becomes inevitably higher. This has caused farmers to intensify their agricultural practices through, for instance, applying chemical fertilizers excessively-potentially decreasing soil fertility. An example is urea fertilizer that contains a macronutrient, i.e., nitrogen (N). This study aimed to analyze the soil N content and its correlation with rice growth using the Normalized Difference Vegetation Index (NDVI). The Kjeldahl method was conducted to measure the N levels in the soil laboratory. NDVI was extracted from remote sensing data, namely Sentinel-2A imagery, on a cloud computing platform, Google Earth Engine (GEE), using Band 8 (NIR) with a wavelength of 0.842 m and Band 4 (Red) with 0.665 m. The results showed that the N levels varied from 0.09% to 0.31% and the average NDVI values ranged from 0.47 to 0.54. There is a strong correlation (r = 0.75 to 0.78) between the NDVI values derived from the Sentinel-2A Satellite Imagery and the soil nitrogen content. Spatially, based on the analysis results of the 2019‒2021 data, parts of existing subak systems, i.e., Subak Kerdung, Mergaya, Padanggalak, and Sembung, have high soil N contents and NDVI values.

New sources of papain: SEM and SDS‐PAGE analysis to determine the natural tenderizer from papaya latex and senesced leaves

This study aims to determine the effectiveness of papaya‐fruit latex and yellow‐senesced leaves as a natural and organic tenderizer. The fruit and leaves of the plant were ground to powder, while 0 g, 10 g, 15 g and 20 g variations were used to cover 50 g of meat for 4 h. Subsequently, the Bradford and Kjeldahl methods were used to determine the protein content, while the protein profile was analyzed using SDS‐PAGE and confirmed using a Scanning Electron Microscope (SEM). The results showed that the protein concentration in mutton after fruit latex treatment was 41%, which was higher than the concentration of beef at 29.86%. Furthermore, the beef lost protein bands and its molecular weight fell from 225 kDa to 86 KDa, while the mutton experienced a reduction from 100 kDa to 65 kDa, which was significantly smaller than for raw meat. A single protein band was also observed at 21.6 kDa in the sample, indicating the presence of papain enzyme protein. Meanwhile, the SEM results showed that collagen and myofibril in the muscles were damaged in the treated meats. Based on these results, treatment with papaya fruit latex and yellow papaya leaves increases the tenderness of meat.

NUGGET AYAM DAN HALILING UNTUK MENCEGAH ANEMIA PADA BALITA: UJI KADAR PROTEIN, ZAT BESI, DAN TINGKAT KESUKAAN

Toddlers are a group that is prone to anemia. One of the efforts to prevent anemia in a toddler is by fulfilling nutrients such as protein and iron. Chicken and haliling are high protein and iron foods that can be used to prevent anemia in toddlers. This study aims to determine the level of protein, iron and hedonic scaling (color, aroma, texture, and taste) of chicken nuggets and haliling as a snack for a toddler to prevent anemia. The method used in this study was a pure experimental design with a completely randomized design (CRD) with 4 treatments and 3 replications with the proportions of chicken and haliling P0 (100%:0%), P1 (90%:10%), P2 (80%:20%), P3 (70%:30%). The research panelists consisted of 25 untrained panelists. Analysis of protein content using the Kjeldahl method and iron using the visible spectrophotometric method, analysis of protein content data using Kruskal Wallis, iron using One Way Anova and hedonic scaling using Friedman. The results showed that there was an effect of the proportion of chicken and haliling on protein content (p=0.016), iron (p=0.001), color hedonic scaling (p=0.004), aroma (p=0.001), texture (p=0.001) and taste (p=0.001) on nuggets. The highest protein content at P3 was 11.27 g/100 g, the highest iron content at P3 was 2.2 mg/100 g, and the hedonic scaling for nuggets containing the proportions of chicken and halilings for color, aroma, texture, and taste was highest at P1 with an average of 3.2, 2.95, 3.25 and 2.85

Formulation and Evaluation of Nutritional Properties and Shelf Life of Buckwheat Incorporated Nutri Ball

Objectives: To formulate and evaluate the nutritional composition and shelf life of buckwheat incorporated nutri ball. Methods: The moisture, fat, total ash in the control and various percentage of buckwheat incorporated nutri balls were analysed by using American Association of Cereal Chemists (AACC, 2000). The quantity of protein was estimated using the micro Kjeldahl method supported by AOAC. AOAC (1999) method was employed to quantify dietary fibre. Total phenolics, flavonoids and antioxidants analysis were done in methanolic extract of the various formulations of buckwheat nutri ball. Findings Nutritional analyses indicated that higher levels of protein (13.560.16), fiber (6.070.13), total phenolic content (5.970.11), total antioxidant capacity (34.210.17) and total flavonoids (2.960.03) were observed in 30% of buckwheat flour incorporated nutri balls. The total phenolics, flavonoids and antioxidant capacity was notably improved on the addition of buckwheat flour. Color properties of different formulations of buckwheat nutri balls showed decrease in l*, a* and b* values. The storage results indicated that the developed Nutri balls were sensorily satisfactory for up to two months when it is stored at room temperature. Moreover, raise in buckwheat flour content from 0 to 30% resulted in an insignificant difference from sensory scores of control. Hence, it is concluded that 30% buckwheat incorporated nutri balls are more acceptable. Novelty: This study proves that the novel gluten free nutri balls has plenty of bio active compounds. Keywords: Buckwheat; nutri balls; proximate analysis; sensory attributes; shelflife

The relationship between dietary intakes assessed by duplicate portion sampling method and bone health in female students: a cross-sectional study

PurposeOsteoporosis is increasingly affecting the young female adults of the Iranian population. The role of nutrition and physical activity on bone mineral content (BMC) and bone mineral density (BMD) in young female students has not been fully examined. This study aims to assess the dietary intake of several nutrients, such as calcium, phosphorus and protein; serum concentrations of vitamin D; and physical activity and their relationship with BMC and BMD in young female students.Design/methodology/approachThree-day dietary intakes of 67 female students were measured via duplicate portion sampling (DPS) method. Calcium and phosphorus content of the food samples were determined using atomic absorption spectrophotometer. Protein intake was determined by Kjeldahl method. Serum 25(OH) D concentrations were measured using enzyme-linked immunosorbent assay. Lumbar spine and femoral neck BMD were measured using dual-energy X-ray absorptiometry (DEXA).FindingsThe mean ±SD dietary intake of protein, calcium and phosphorus was 58.8 ± 16.9 g/day, 388 ± 135 mg/day and 1884 ± 682 mg/day, respectively. Significant positive correlation was found between serum vitamin 25(OH) D concentrations and BMC of lumbar spine (r = 0.28, p = 0.016) and BMD of femoral neck (r = 0.29, p = 0.016). Moreover, the authors observed a significant positive correlation between physical activity and femoral neck BMC (r = 0.26, p = 0.03) and BMD (r = 0.28, p = 0.02). This study found no significant associations between dietary intakes of protein, calcium and phosphorus and bone density measurements.Originality/valueIn this study, the authors measured the dietary intake of protein, calcium and phosphorus using DPS method. This study highlights the role of physical activity and serum vitamin 25(OH) D concentrations in female students’ bone health.

UJI PROKSIMAT UBUR-UBUR (Rhizostoma Pulmo) SEGAR DAN KERING

Tarakan city has the potential of marine biological resources that are very abundant such as fish, shrimp, seaweed and even jellyfish. Jellyfish is one of the aquatic commodities found in almost all marine waters of Indonesia. Jellyfish has the potential as a source of nutrient-rich foods that give high economic value. This is due to the lack of information about the nutritional content of jellyfish. The purpose of this study is to determine the proximate content of fresh and dry Rhizostoma Pulmo jellyfish. This research method using purposive sampling which followed sampling of jellyfish (R. pulmo) in Amal Lama Beach, sample preparation, calculation of yield and proximate analysis. Protein testing using the Semi Kjeldahl method, lemk testing using the Soxhlet method, testing water content using the gravimetric method, measuring carbohydrate using the by different method. Based on this study Proximat content found in fresh and dried jellyfish consist of 96,2% water content, 1% ash content, 34,5% protein content, 12,5% fat content, 47,9% carbohydrate content. Proximate levels dry jellyfish 58,78% water content is, 11 % ash content, 46,3 % protein content, 1.5% fat content and 39,9% carbohydrate content

The Effect of Cooking Process on Nutritional Composition of Lais Fish (Cryptopterus sp.)

Research has been carried out on the effect of the cooking process on the nutrient composition of Lais Fish (Cryptopterus sp.). The purpose of this study was to ascertain the effect of the cooking process, they are frying, boiling, steaming, and roasting on the nutritional content of Lais Fish (Cryptopterus sp.). The analysis carried out include analysis of water content, carbohydrate content, protein content, fat content, and ash content. The analyzed food ingredients were divided into 4 forms of treatment that is fried, boiled, steamed, and roasted. The method used are the analysis of water content using the oven method (Thermogravimetry), carbohydrate content using clegg anthrone method, protein content using the Kjeldahl method, fat content using the Soxhlet method, and ash content using the furnace method. The results showed that each cooking process had different levels of nutrients. The highest protein was found in steaming process at 20.05%; Fat (12.08%), carbohydrates (24.73%), and ash content (8.59%) were highest in frying process, while the highest water content was in boiling process (62,85%). The high or low of these nutrient levels due to the temperature and the longer of the cooking process. However, the most important thing in food processing is that food can have high nutritional value and be safe for consumption.

Antioxidant and Antimicrobial Activity of Microalgae of the Filinskaya Bay (Baltic Sea).

Microalgae are rich in proteins, carbohydrates, lipids, polyunsaturated fatty acids, vitamins, pigments, enzymes, and other biologically active substances. This research aimed to study the composition and antioxidant and antimicrobial activity of proteins, lipids, and carbohydrates of microalgae found in the Filinskaya Bay of the Kaliningrad region. The chemical composition of Scenedesmus intermedius and Scenedesmus obliquus microalgae biomass was studied. Ultrasound was used to isolate valuable components of microalgae. It was found that microalgae are rich in protein and contain lipids and reducing sugars. To confirm the accuracy of the determination, the protein content was measured using two methods (Kjeldahl and Bradford). Protein content in S. intermedius and S. obliquus microalgae samples did not differ significantly when measured using different methods. Protein extraction by the Kjeldahl method was found to be 63.27% for S. intermedius microalgae samples and 60.11% for S. obliquus microalgae samples. Protein content in S. intermedius samples was 63.46%, compared to 60.07% in S. obliquus samples, as determined by the Bradford method. Lipids were 8.0–8.2 times less abundant than protein in both types of microalgae samples. It was determined that the content of reducing sugars in the samples of the studied microalgae was 5.9 times less than the protein content. The presence of biological activity (antioxidant) in proteins and lipids obtained from biomass samples of the studied microscopic algae was established, which opens up some possibilities for their application in the food, chemical, and pharmaceutical industries (as enzymes, hormones, vitamins, growth substances, antibiotics, and other biologically active compounds).