PENGARUH PENAMBAHAN AMPAS KELAPA TERFERMENTASI RAGI ROTI DALAM PAKAN BUATAN IKAN LELE SANGKURIANG (Clarias gariepinus)

Ampas kelapa merupakan limbah rumah tangga yang dapat dimanfaatkan sebagai bahan alternatif dalam pembuatan pakan ikan untuk mengatasi biaya produksi karena harganya ekonomis dan mudah didapatkan. Tujuan penelitian yang dilakukan yaitu untuk mengetahui komposisi formulasi pakan buatan dengan bahan ampas kelapa yang telah difermentasi dengan ragi roti (Saccharomyces cerevisiae) untuk pakan ikan lele sangkuriang (Clarias gariepinus). Percobaan secara RAL 4 perlakuan dan ulangan yaitu dengan formulasi ampas kelapa 0% (P0), 60% (P1), 70% (P2), 80% (P3). Hasil penelitian menunjukkan P0 mengalami pertumbuhan yang paling tinggi. Namun, P1 mengalami pertumbuhan, kelangsungan hidup, dan FCR yang paling baik diantara perlakuan lain. Formulasi pakan buatan dengan ampas kelapa 60% memberikan pertumbuhan ikan lele sangkuriang (Clarias gariepinus), nilai laju pertumbuhan spesifik pada perlakuan P1 yaitu 1,69%, pertumbuhan panjang mutlak 1,90 cm, SR 100% dan FCR 1,5. Oleh karena itu, ampas kelapa dapat digunakan dalam pakan buatan. Coconut dregs is a household waste that can be used as an alternative ingredient in the manufacture of fish feed to overcome production costs because it is economical and easy to obtain. The aim of the research was to determine the composition of the feed formulation made from fermented coconut dregs with baker's yeast (Saccharomyces cerevisiae) for sangkuriang catfish (Clarias gariepinus) feed. RAL experiment with 4 treatments and repetitions, namely with the formulation of coconut dregs 0% (P0), 60% (P1), 70% (P2), 80% (P3). The results showed that P0 had the highest growth rate. However, P1 exhibited the best growth, survival rate, and feed conversion ratio (FCR) among the treatments. The formulation of artificial feed with 60% coconut dregs provided growth for sangkuriang catfish (Clarias gariepinus), with a specific growth rate of 1.69%, an absolute growth length of 1.90 cm, a survival rate of 100%, and an FCR of 1.5. Therefore, coconut dregs can be used in artificial feed production

Kajian pemanfaatan pakan maggot (Hermetia illucens) sebagai pakan alternatif terhadap pertumbuhan benih ikan gabus (Channa striata)

Research on the utilization of maggot feed (Hermetia illucens) as an alternative feed for the growth of snakehead fish (Channa striata) fry is rarely conducted until now. Therefore, observation of using maggot feed in this research is necessary to obtain the appropriate usage techniques. This study aims to determine the effect of adding maggot feed (H. illucens) on the growth of snakehead fish fry (C. striata). The research follows a completely randomized design (CRD) with 4 treatments and 1 replication. The treatments in this study consist of Treatment 1 as the control with 100% commercial feed, Treatment 2 with 25% maggot meal and 75% commercial feed, Treatment 3 with 50% maggot meal and 50% commercial feed, and Treatment 4 with 75% maggot meal and 25% commercial feed. The size of the snakehead fish fry is 5-7 cm, and they are placed in Container Boxes with a stocking density of 10 fish per treatment. Test feeds for Treatments B, C, and D are prepared by mixing commercial feed and 1% egg white as a binder, while the control feed is prepared using 100% maggot feed with egg white. The test fish are reared for 28 days and fed the test feed three times a day. The research parameters consist of specific growth rate (SGR), absolute weight growth, absolute length growth, and fish feed conversion ratio (FCR). The provision of maggot feed with good content results in optimum growth of snakehead fish fry. The optimum results are obtained in Treatment C

Analisis Peningkatan Kontrol Warehouse Trucking Melalui Strategi Business Process Mapping Pada PT. Berkah Multi Cargo

The process of trucking at the warehouse at PT Berkah Multi Cargo (BMC) Logistics there is a problem where the trucking data input process in the warehouse is still done manually. This makes the process of distributing information in each division take a long time, therefore there is a need for improvement. The purpose of this study is to analyze to improve control of the trucking process at the warehouse. The type of research used in this study is a type of qualitative research with a descriptive approach. While the data collection techniques used in this study were observation and face to face interviews. Informants / resource persons or subjects in the study were determined by purposive sampling. The results of this study can be used as a reference by companies, especially logistics companies to improve control of the warehouse trucking process by creating systems such as the Business Process Modeling Notation (BPMN) describing a business process diagram based on flow chart techniques. This research is limited to PT Berkah Multi Cargo (BMC) Logistics, to make a system it takes people who are experts in the IT field so that the system can be implemented

Off-odour Identification from Volatile Organic Compounds (VOCs) of Spirulina

Spirulina platensis is a common cyanobacteria microalga with high nutrition and bioactive compound sources. The addition of spirulina in foods and beverages improves nutrition and bioactive compound content. However, certain species of cyanobacteria are known to produce various compounds causing off-odour. This study investigates the chemical profile and volatile organic compounds (VOCs) in spirulina biomass and determine off-odour potency. The spirulina extract was analysed phytochemical qualitatively and GC-MS (Gas Chromatography-Mass Spectrometry). The Spectra mass was compared to the mass spectral database and profile of chemical compound libraries. The result shows, phytochemical analysis positively contains of alkaloids, flavonoids, tannins, saponins, and terpenoids. A total of 155 volatile compounds consisting of classes acid, alcohol, aldehyde, alkene, benzene, ether, ester, ketone, sulphur-contain, and terpene were identified. The off-odour VOC content such as phytol; cyclopropanebutanoic acid, 2- [[2 - [[2 - [(2- pentylcyclopropyl) methyl) cyclopropyl) methyl) cyclopropyl) methyl]-, methyl ester; 3.7.11.15-tetramethyl-2-hexadecen-1-ol; Imidazole, 2-fluoro-5-(2-carboxyvinyl)-; β-ionone; and N,N-Dimethyl-O-(1-methyl-butyl)-hydroxylamine, were detected in spirulina. The odour descriptions of off-odour VOCs are floral, balsamic, powdery, waxy, rancid, sweaty, woody, alkali, and fish-like. The off-odour content of VOCs might influence food's sensory odour, with spirulina added in excessive quantities

Sol-gel synthesis of zirconia-based nanoparticles from the side product of tin mining

Indonesia has been one of the world’s primary source of tin since the early of 19th century. Bangka island has the largest tin abundant with a side product is zircon sand (ZrSiO4). The existence of zircon (ZrSiO4) is mostly associated with some of the valuable oxide compounds (VOC) and rare earth oxides (REO). The zirconia powders were synthesized from the zircon sand of PT. Timah Tbk by caustic fusion method followed by sol-gel method. The raw material zircon sand and as-synthesized zirconia were characterized through x-ray fluorescence (XRF), x-ray diffraction (XRD), surface area analysis and porositymeter, thermogravimetric and differential scanning calorimetry analysis (TG-DSC), fourier transform infra-red (FTIR) and scanning electron microscopy (SEM) techniques. The results show that zircon sand from PT Timah Tbk contains some of VOCs, such as ZrSiO4, ZrO2, HfO2, SiO2, Al2O3, TiO2, Fe2O3 and some REOs, such as La2O3, Y2O3, Nb2O5. The fusion temperatures varied from 600 to 800 °C which resulted in an increase of the purity of ZrO2 to 76% based on the XRF analysis. The surface area analysis and porositymeter results showed the significant change in specific surface area, pore size and pore volume of as-synthesized zirconia. The specific surface area increased dramatically from 0.28 m2/g to 173.97, 125.18, and 102.14 m2/g, at fusion temperatures of 600, 700, and 800 °C, respectively. The average particle size of as-synthesized zirconia showed the significant change from 21.31μm to 34.48 nm. The results of this work open new opportunities for the development of zirconia-based nanoparticles from the side product of tin mining

Sol-gel synthesis of zirconia-based nanoparticles from the side product of tin mining

Indonesia has been one of the world’s primary source of tin since the early of 19th century. Bangka island has the largest tin abundant with a side product is zircon sand (ZrSiO4). The existence of zircon (ZrSiO4) is mostly associated with some of the valuable oxide compounds (VOC) and rare earth oxides (REO). The zirconia powders were synthesized from the zircon sand of PT. Timah Tbk by caustic fusion method followed by sol-gel method. The raw material zircon sand and as-synthesized zirconia were characterized through x-ray fluorescence (XRF), x-ray diffraction (XRD), surface area analysis and porositymeter, thermogravimetric and differential scanning calorimetry analysis (TG-DSC), fourier transform infra-red (FTIR) and scanning electron microscopy (SEM) techniques. The results show that zircon sand from PT Timah Tbk contains some of VOCs, such as ZrSiO4, ZrO2, HfO2, SiO2, Al2O3, TiO2, Fe2O3 and some REOs, such as La2O3, Y2O3, Nb2O5. The fusion temperatures varied from 600 to 800 °C which resulted in an increase of the purity of ZrO2 to 76% based on the XRF analysis. The surface area analysis and porositymeter results showed the significant change in specific surface area, pore size and pore volume of as-synthesized zirconia. The specific surface area increased dramatically from 0.28 m2/g to 173.97, 125.18, and 102.14 m2/g, at fusion temperatures of 600, 700, and 800 °C, respectively. The average particle size of as-synthesized zirconia showed the significant change from 21.31μm to 34.48 nm. The results of this work open new opportunities for the development of zirconia-based nanoparticles from the side product of tin mining

Karakterisasi nori-like product berbasis rumput laut lokal Indonesia dengan variasi penyalut: Characterization of nori-like product based on local Indonesian seaweed with variations of coating

Nori merupakan makanan kering berbahan baku rumput laut Porphyra sp. Ketertarikan masyarakat terhadap nori berdampak pada nilai impor produk nori yang meningkat setiap tahunnya. Ketersediaan rumput laut Porphyra sp. sebagai bahan baku nori terbatas. Oleh karena itu, diperlukan bahan baku alternatif pengganti Porphyra sp. dalam pembuatan nori. Rumput laut yang melimpah di perairan Indonesia dan berpotensi sebagai bahan baku nori, di antaranya Ulva lactuca, Gracilaria sp., dan Euchema spinosum. Pemanfaatan rumput laut lokal menjadi produk nori memerlukan tambahan bahan sebagai penyalut. Tujuan penelitian ini adalah menentukan penyalut terbaik dalam pembuatan nori berdasarkan karakteristik sifat sensori dan nilai proksimat. Penelitian menggunakan metode eksperimen dengan rancangan acak lengkap (RAL) dengan perbedaan variasi penyalut nori-like product. Penelitian dilakukan tiga tahap, yaitu preparasi rumput laut, pembuatan nori, dan proses penyalutan nori. Hasil penelitian menunjukkan nilai organoleptik produk nori dengan penyalut 100% tapioka (F2) lebih disukai panelis dengan nilai rata-rata organoleptik warna 7,89%, tekstur 7,27%, ketampakan 8,42%, aroma 8,02%, rasa 7,84%, dan keseluruhan 7,89%. Variasi penyalut meningkatkan nilai sensori kerenyahan produk nori berbahan rumput laut lokal. Hasil analisis karakteristik kimia menunjukkan bahwa produk nori U. lactuca, Gracilaria sp., dan Eucheuma spinosum dengan variasi penyalut berbeda mempunyai nilai yang berbeda pula. Nori F2 memiliki kandungan protein 8,82%, lemak 20,16%, air 10,31%, abu 12,43%, dan karbohidrat 48,28%. Produk nori rumput laut U. lactuca, Gracilaria sp. dan Eucheuma spinosum dengan variasi penyalut layak untuk dikembangkan lebih lanjut sebagai produk komersial dari rumput laut lokal.Nori is a dry food made from seaweed, known as Porphyra sp. The increasing public interest in this product has led to a significant rise in the annual value of nori product imports. The use of Porphyra sp. as a raw material for producing limited quantities of nori necessitates the identification of alternative raw materials. Several seaweeds that are abundant in Indonesian waters and possess potential as raw materials for nori production have been identified. These seaweeds included U. lactuca, Gracilaria sp., and Euchema spinosum. The objective of this study was to identify the most suitable coating for producing nori-based products, based on sensory properties and nutritional value. To achieve this, an experimental method with a completely randomized design (CRD) was employed, incorporating various nori-based product coatings. The study proceeded in three distinct phases: preparation of seaweed, manufacturing of nori, and coating process for nori. The findings demonstrated that the nori goods with a 100% tapioca coating (F2) received the highest organoleptic rating from the panelists, with an average score of 7.89% for color, 7.27% for texture, 8.42% for appearance, 8.02% for aroma, 7.84% for taste, and 7.89% for overall quality.The diversity of coatings enhances the sensory appeal of locally-sourced nori products by affecting their crunchiness. Chemical characteristic analysis revealed that nori items derived from U. lactuca, Gracilaria sp., and Eucheuma spinosum exhibit distinctive values when subjected to various coating modifications. Nori F2 boasts an impressive nutritional profile, with 8.82% of its composition comprising protein, 20.16% fat, 10.31% water, 12.43% ash, and 48.28% carbohydrates. The product is particularly noteworthy for its potential as a commercial offering given its suitability for development as a seaweed-based product in collaboration with local producers. The incorporation of various coating variations into the product has also been identified as a key factor in its potential for commercial success