Potensi Pemanfaatan Ekstrak Etanol Alga Merah (Kappaphycus Alvarezii) Sebagai Pengawet Alami Pengganti Formalin Pada Daging Ikan [Potential Use of Red Algae Ethanol Extract (Kappaphycus Alvarezii) as Formalin Substitute Natural Preservative in Meat Fish]

Fish meat is more nutritious source of protein and relatively safe for human consumption. Fish meat more easily damaged than red meat product quality, so it is necessary that the process of pickling fish maintained in fresh condition and suitable for consumption. The ethanol extract of red algae Kappaphycus alvarezii been known have antioxidant and antimicrobial effects, so need some research on the use of red algae extract as a preservative. Red algae extract with a concentration of 400 ppm, 500 ppm, 600 ppm and 1 % formalin, each sample is used as a meat preservative for tilapia fillets as 40 grams. Samples of tilapia meat is soaked in an preservative solution as long as 60 minutes. During immersion, the samples of tilapia meat stored at room temperature. Observation of tilapia meat quality is done about six hours after meat removed from the preservative solution. Fish meat quality were analyzed to describe the organoleptic quality, methods of the TPC, and proximate analysis. The results showed that the ethanol extract of red algae Kappaphycus alvarezii 600 ppm has potential as a natural preservative based on test results of TPC, proximate and organoleptic test

Bahan Bioflokulan dari Karaginan dan Agar pada Proses Pemanenan Phytoplankton Dunaliella Salina

Pemanenan mikroalga adalah bagian penting dalam sistem budaya untuk menghasilkan biomassa yang lebih tinggi. Pemanenan Mikroalga dapat dilakukan dengan beberapa teknik seperti sentrifugasi, filtrasi, sedimentasi, flokulasi, getaran ultrasonik, dan menggunakan filter. Teknik yang saat ini digunakan dalam skala industri adalah flokulasi. Teknik ini digunakan karena lebih cepat dan efisien. Bahan flokulan yang aman adalah polimer rumput laut yaitu polisakarida. Penelitian dilakukan untuk mengetahui efisiensi penggunaan flokulan dari alginat, karaginan, dan Agar pada proses flokulasi mikroalga Dunaliella salina. Proses flokulasi pada 50 menit menunjukkan flokulasi oleh bahan alginat sebesar 30,52%, 22,85% oleh karagenan, 11% oleh Agar, plankton tanpa flokulasi terjadi flokulasi hanya sebesar 3,96%. Proses flokulasi pada menit ke 240 berubah secara bermakna. Penambahan karagenan meningkatkan flokulasi menjadi 39,84%. Agar meningkat menjadi 31,48%. Penambahan flokulan alginat tidak mengalami Perubahan bermakna yang hanya berubah menjadi 30,89%. Hasil penelitian menunjukkan aktivitas flokulasi terbaik adalah karaginan di mana kecepatan flokulasi sama dengan alginat yang telah sering digunakan sebagai flokulan

Aplikasi Teknologi Asap Cair Dalam Pengolahan Dan Pengawetan Produk Perikanan Di Pulau Mandangin [ Technology Application of Liquid Smoke in Processing and Preservation of Fishery Products in the Mandangin Island]

The increase in value-added of fishery products is one of which can be done by processing. In addition to maintaining the value of the protein in the fish raw material, it would be easier if the product is stored and increase the sale value of the fish itself. The ability to perform in the fish processing in Mandangin island is still very limited. Community service activities that have been carried out by a team of the Faculty of Fisheries and Marine Universitas Airlangga was introduce smoked fish product processing with liquid smoke,because this method easier and faster so that the products can be marketed. Liquid smoke was developed because the location is very minimal in the supply of raw materials such as firewood and coconut, so the use of liquid smoke is very appropriate. The resulting refined products are expected to be a source of protein Mandangin Island community itself and is able to become an alternative source of income for the community to increase the sale value of fishery products. Mentoring process being conducted by a team from the Faculty of Fisheries and Marine Universitas Airlangga so that the products can be marketed outside Mandangin Island or even to other areas in East Java