<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Dewita</style></author><author><style face="normal" font="default" size="100%">Desmelati</style></author><author><style face="normal" font="default" size="100%">Santhy W. Sidauruk</style></author><author><style face="normal" font="default" size="100%">Taufik Hidayat</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Isolation and Characterization of Snakehead Fish Meal Extract with Fresh, Boiled, and Steamed Treatments and Its Potential for Health Drinks and  Immunomodulators</style></title><secondary-title><style face="normal" font="default" size="100%">Pharmacognosy Journal</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Albumin</style></keyword><keyword><style  face="normal" font="default" size="100%">Extract</style></keyword><keyword><style  face="normal" font="default" size="100%">Food product</style></keyword><keyword><style  face="normal" font="default" size="100%">Immunomodulator</style></keyword><keyword><style  face="normal" font="default" size="100%">Sds page.</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2022</style></year><pub-dates><date><style  face="normal" font="default" size="100%">October 2022</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">14</style></volume><pages><style face="normal" font="default" size="100%">532-536</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;Albumin is one of the proteins that currently have an important role for the organism's body. This study aims to determine the characteristics of albumin with several treatments which will later be applied to cendol drinks. The treatments for extraction and albumin flour were fresh, boiled, and steamed, which were tested for extract yield, amino acids, and molecular identification using SDS-Page. The results showed that the steam treatment of the extract produced the highest yield of 0.42g/dL. The highest amino acid was in albumin flour with boiled treatment, namely each essential amino acid, namely leucine and non-essential amino acid, namely leucine. Identification of albumin molecular weight showed that albumin was found only in fresh and flour conditions when fresh. Other results indicate the possibility of processing factors affecting the presence of albumin which is easily soluble in water. albumin isolation from snakehead fish can potentially be developed into immunomodulatory health products&lt;/p&gt;
</style></abstract><issue><style face="normal" font="default" size="100%">5</style></issue><work-type><style face="normal" font="default" size="100%">Original Article</style></work-type><section><style face="normal" font="default" size="100%">532</style></section><auth-address><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Dewita&lt;sup&gt;1,*&lt;/sup&gt;, Desmelati&lt;sup&gt;1&lt;/sup&gt;, Santhy W. Sidauruk&lt;sup&gt;1&lt;/sup&gt;, Taufik Hidayat&lt;sup&gt;2&lt;/sup&gt;&lt;/strong&gt;&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;1&lt;/sup&gt;Department of Fishery Products Technology, University of Riau, INDONESIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;2&lt;/sup&gt;Research Center for Agroindustry, National Innovation Research Agency, Laptiab Building 614 Puspiptek Serpong, INDONESIA.&lt;/p&gt;
</style></auth-address></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Suparmi</style></author><author><style face="normal" font="default" size="100%">Dewita</style></author><author><style face="normal" font="default" size="100%">Desmelati</style></author><author><style face="normal" font="default" size="100%">Taufik Hidayat</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Study of the Making of Hydrolizate Protein Powder of Rebon Shrimp as a Food Nutrition Enhancement Ingredient</style></title><secondary-title><style face="normal" font="default" size="100%">Pharmacognosy Journal</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Acetes erythreaeus</style></keyword><keyword><style  face="normal" font="default" size="100%">Dextrin</style></keyword><keyword><style  face="normal" font="default" size="100%">Gum arabic</style></keyword><keyword><style  face="normal" font="default" size="100%">Hydrolyzate</style></keyword><keyword><style  face="normal" font="default" size="100%">L plantarum sp</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2021</style></year><pub-dates><date><style  face="normal" font="default" size="100%">September 2021</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">13</style></volume><pages><style face="normal" font="default" size="100%">1180-1185</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;Rebon shrimp protein hydrolyzate has the potential to be used as a protein powder as a nutritional supplement. The aim of this study was to determine the best protein hydrolyzate concentration as a raw material for protein powder. The research was carried out in two stages, each of which was related. The first stage was made of protein hydrolyzate using 2 treatments, namely enzymatic hydrolysis (15% papain) and fermentation using 10%&lt;em&gt; L plantarum&lt;/em&gt; bacteria. The parameters observed included yield, amino acid profile and fatty acid profile. The second stage was determining the best concentration of 5 level (6%, 7%, 8%, 9%) protein hydrolyzate, as a binder was added gum arabic and dextrin (1: 0.5) the amount of 8% (w / v). observed parameters, organoleptic values, physical characteristics and degree of brightness. The results of this research can be concluded that the hydrolyzate of rebon shrimp protein with the best concentration is 9%. can be used as a protein powder as a nutritional supplement with the addition of gum arabic binder and dextrin (1: 0.5) with a yield value of 73.191% and a total amino acid of 46.70%. The content of fatty acids produced The fatty acids contained are mMyristic acid 0.264%, palmintic acid 6.361%, stearic acid 0.678%, oleic acid 16.704% (Omega 9) and linoleic acid 0.084% (Omega 6). Organoleptic value of protein powder, namely taste 8.6, aroma 8.4, appearance 8.8, texture 8.5, with the characteristics of a bright yellowish white color, not fishy aroma, fine texture and very savory taste (umami), the brightness value at the level of 97.82%.&lt;/p&gt;
</style></abstract><issue><style face="normal" font="default" size="100%">5</style></issue><work-type><style face="normal" font="default" size="100%">Research Article</style></work-type><section><style face="normal" font="default" size="100%">1180</style></section><auth-address><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Suparmi&lt;sup&gt;1,&lt;/sup&gt;*, Dewita&lt;sup&gt;1&lt;/sup&gt;, Desmelati&lt;sup&gt;1&lt;/sup&gt;, Taufik Hidayat&lt;sup&gt;2&lt;/sup&gt;&lt;/strong&gt;&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;1&lt;/sup&gt;Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, University of Riau, INDONESIA.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;2&lt;/sup&gt;Agency for Assesment and Aplication of Technology, Laptiab Building Puspiptek Serpong, INDONESIA.&lt;/p&gt;
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