Mackerel of Scomberomorus commerson (Lacepède, 1800) is a fish that has thick meat of a distinctive taste and is a favorite of Indonesian people. It is made into various types of processed seafood. The amount of edible flesh of the fish is 65%, meaning that the waste from the fish is 35%, including the head and bones. The purpose of this study was to determine the type and class of volatile compound components that can be drawn from mackerel head and fish bone, by making these into a broth. This study uses an experimental method by testing the composition of volatile flavor compounds and then undertaking proximate testing. The method of extracting volatile flavor compounds that was applied is Solid Phase Microextraction (SPME), while Gas Chromatography / Mass Spectrometry (GC / MS) was harnessed to identify the volatile flavor. Accordingly, 150 compounds were detected in the sample of mackerel head broth, as compared with 133 compounds in mackerel bone broth. The compounds that were detected are hydrocarbons, aldehydes, alcohols, ketones, organic compounds and others. That which has the largest proportion is pentadecane from the hydrocarbon group, with a value of 18,545%. The proximate analysis results showed that mackerel head broth samples had a 96.08% water content, 1.55% ash content, 0.28% fat content and 2.78% protein content, while samples of mackerel bone broth had a 96.69% water content, 1.54% ash content, 0.44% fat content and 1.84% protein content.
Lalawak (Barbodes balleroides) is a fish that dominates the waters in the Jatigede Reservoir. This fish has a lot of thorns and bones, and in terms of processing it has not been used properly, so it is necessary to process it in a different way where one of them can be done using presto techniques. The purpose of this study is to determine the heating time to make the lalawak fish presto the most preferred by panelists. This study uses an experimental method with Friedman Test, multiple comparisons and Bayes Test for processing data with 3 treatments of warm-up time, namely 60 minutes, 90 minutes, and 120 minutes with 20 panelists as replications. The results of the hedonic test showed that the appearance and aroma were not significantly different between treatments, while the texture and taste were significantly different between treatments where the average value of treatment was 60 minutes, 90 minutes, and 120 minutes, respectively from the texture of 6.0; 6.3; 7.5, and taste which is 6.7; 7.1; 8.0. The treatment with a heating time of 120 minutes is the most preferred treatment by the panelists and this treatment is carried out by a proximate test to see the chemical content in it. The proximate test results for the prestige of lalawak fish with a 120-minute treatment were 36.56% moisture content; 29.68% protein; 12.66% fat; 4.78% ash; 16.32% carbohydrates; and 127.4 mg / 100 g calcium levels.
Phytochemicals, proximate, minerals and anti-nutrient compositions of young cocoyam (Colocasia esculenta) leaves were determined using standard methods. Qualitative and quantitative analyses for phytochemicals confirmed the presence of bioactive constituents such as alkaloids, flavonoids and saponins in appreciable amounts, while terpenes, cardiac glycocides and tannins were only present in trace concentrations. Mineral analysis revealed that K recorded the highest content - with 214.00 ± 2.11 mg/100g, followed by Ca - 157.10 ± 1.47 mg/100g, Mg - 63.00 ± 0.58 mg/100g, P - 32.00 ± 0.61 mg/100g, while Fe had the lowest value - 0.10 ± 0.14 mg/100g. Proximate composition analysis of C. esculenta leaves indicated that CHO, protein and crude fibre were present in high quantities (35.22, 17.10 and 16.41 % respectively), while fat was at the lowest content (8.82%). Anti-nutritional factor analysis of young leaves of C. esculenta indicated that phytates was present in huge quantity - 11.03 ± 0.12mg/g, followed by oxalates - 7.62 ± 0.14 mg/g, while tannins recorded the lowest anti-nutritional contents - 0.12 ± 0.06 mg/g. This study has also revealed that the young leaves of C. esculenta contain appreciable levels of bioactive components (phytochemicals such as as alkaloids, flavonoids and saponins; minerals K, Ca, Mg, P and Fe) and appreciable amounts of CHO, protein and crude fibre. The results of anti-nutrients analysis showed high contents of phytate and oxalate. The last is probably responsible for the itching effect and also interferes with the utilization of essential nutrients. Thus, young leaves of C. esculenta provide appreciable quantities of nutrients and thus can rival other conventional vegetables normally consumed in Nigeria.
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