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All Journal Teknosains: Media Informasi Sains dan Teknologi SITEKIN: Jurnal Sains, Teknologi dan Industri
Isradianti, Dwi Febri
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Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Physics Other

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The Effect of Time and Dose from Gamma Irradiation (Cesium-137) on Protein Levels and Meat Color Index of Cork Fish (Channa Striata) Janna, Miftahul; Fuadi, Nurul; Jumardin, Jumardin; Sahara, Sahara; Isradianti, Dwi Febri; Hidayat, Serli Hatul
SITEKIN: Jurnal Sains, Teknologi dan Industri Vol 22, No 1 (2024): December 2024
Publisher : Fakultas Sains dan Teknologi Universitas Islam Negeri Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/sitekin.v22i1.25387

Abstract

The study aimed to determine the effect of time and dose of gamma-ray irradiation on protein levels and storability based on the red color index of cork fish (channa striata). The results showed that the longer the irradiation time and the larger the dose given, the higher the protein level and absorbance value produced. The method used was UV-Vis spectrophotometry to determine protein levels and Image-J software to see the shelf life based on the red colour index. The sample consisted of control, irradiated with irradiation time of 35 minutes (6 mGy), 40 minutes (7 mGy) and 45 minutes (8 mGy) and an irradiation distance of 150 cm. The protein levels at control time, which were recorded at 35, 40, and 45 minutes, were 0.138%, 0.187%, 0.276%, and 0.347%, respectively. These results suggest that there may be a correlation between time and protein levels. Further analysis may be needed to fully understand the implications of these findings. The percentage close to stable on the first day with percentages of 1.54%, 1.66%, 1.76%, 2.50%. Additionally, it seems that a higher dose of irradiation may also result in a higher protein content and absorbance value.Keywords: Cesium-137, Cork Fish, Irradiation, Protein, UV-Vis Spectrophotometer 
Analisis kadar protein udang vaname (Litopenaeus vannamei) oleh pengaruh iradiasi gamma (Cesium-137) Mahyuddin, Rahmawati; Fuadi, Nurul; Jumardin, Jumardin; Zelviani, Sri; Isradianti, Dwi Febri; Hidayat, Serli Hatul
Teknosains Vol 18 No 2 (2024): Mei-Agustus
Publisher : Fakultas Sains dan Teknologi Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/teknosains.v18i2.45440

Abstract

Vannamei shrimp (Litopenaeus vannamei) is a fishery product that is prone to spoilage due to microbes during storage, hence finding solutions to extend its shelf life is necessary. One effective technique to inhibit microbial growth is non-thermal preservation using gamma irradiation. However, the irradiation dose must be carefully considered to avoid reducing the protein content in the shrimp. This study aims to determine the effect of gamma irradiation dose (Cesium-137) on the protein content of vannamei shrimp. The research method used Cesium-137 irradiation with varying doses of 0 mGy (control), 10 mGy (0.4 hours), 30 mGy (0.9 hours), and 50 mGy (1.3 hours). Sample irradiation was performed at a constant distance of 100 cm. Protein content was determined using Uv-Vis spectrophotometry, referencing standard curves and Bovine Serum Albumin (BSA) solution concentrations. The results showed protein contents of 0.146%, 0.180%, 0.268%, and 0.316%, respectively. These results indicate that protein content has a significant relationship with the radiation dose and irradiation time of Cesium-137. This study suggests that gamma irradiation can be used to extend the shelf life of vannamei shrimp without significantly reducing protein content.
Co-Authors Hidayat, Serli Hatul Janna, Miftahul jumardin jumardin Mahyuddin, Rahmawati Nurul Fuadi Sahara Sahara Zelviani, Sri