Komposisi Makanan Alami Berbagai Jenis Teripang dari Perairan Natuna Kepulauan Riau

The aim of this research is to investigate natural food composition of varioussea cucumber. Samples were collected in the coastal waters of Natuna, Riau Islandsin June 2009. Samples were taken from 2 location: Sepempang dan Pengadah beach.The analysis methods use is identification of phytoplankton, frequency of presencephytoplankton and percentage volume of phytoplankton. Of ten10 species found 19genus and detritus, include two families : Chrysophyta and Chyanophyta. The highestfrequency of presence is 100% by detritus from Sepempang and Pengadah beach.Thehighest percentage volume of food is 13,5% by Cymbella from Sepempang beachand 13,6% by Cymbella from Pengadah beach

The Effect of the Using of Extraction Solutionhclat Different Concentrations on the Mineral Content of Black Sea Cucumbar (Holothuria Edulis)

The purpose of the research was to know the effect of the using of HCl at the different concentrations on the extraction of the mineral content of black sea cucumber (Holothuria edulis). The design used was completely randomized design (CRD). The treatment conducted was consisting of three varied concentrations of HCl, namely: P1 (HCl with concentration of 4%), P2 (HCl with concentration of 5%), and P3 (HCl with concentration of 6%). The results showed that the black sea cucumber contained moisture of(86,42%), ash of (3,94%), fat of (0,83%), protein of (7,87%), carbohydrate of (0,94%), calcium of (6,82 mg/100), potassium of (1,04 mg/100), sodium of (9,51 mg/100), magnesium of (11,90 mg/100), phosphor of (0,31 mg/100), and the iron of (4,02 mg/100).Keywoard: Black sea cucumber, Hydrochloric acid, Minera

The Test Activities Antibacterials Seaweed Extract (Eucheuma Cottonii) Against Bacteria Staphylococcus Aureus and Bacteria Escherichia Coli

Eucheuma cottonii seaweed is one of the plants that have bioactive compounds that can produce secondary metabolites that act as antibacterial, antioxidant, anticoagulant. This study aimed to find out that Eucheuma cottonii seaweed extracts have antibacterial compounds that can inhibit the bacteria Staphylococcus aureus and Escherichia coli bacteria as well as determine the minimum inhibitory zone diameters in bacteria Staphylococcus aureus and Escherichia coli. The method used is an experimental method that did extract manufacture seaweed (Eucheuma cottonii). The concentration of seaweed extract used was Er1 (0,02%),Er2 (0,1%),Er3 (0,5%). The experiments were performed with three replications.Results of research Eucheuma cottonii extract has antibacterial effects against bacteria Staphyloccocus aureus and Escherichia coli are indicated by the formation of inhibition zone around the well in order. The minimum inhibitory concentration Eucheuma cottonii extract against Staphylococcus aureus was 0,02% with an average inhibition zone of 10,00 ± 2,64mm and for the bacteria Escherichia coli 0,02% with an average inhibition zone of 0,67 ± 1,15mm

The Effect of Different Amounts Addition of Seaweed (Eucheuma Cottonii) Flour Toward Characteristics of Catfish (Pangasius Hypopthalmus) Empek-empek Quality

This research was aimed to obtain the best amount of seaweed (Eucheuma cottonii) flour in processing of catfish (Pangasius hypophthalmus) empek-empek from organoleptic quality and chemical analysis aspects. The seaweed (Eucheuma cottonii) was obtained directly from seaweed cultivation in Tanjung Medang water of north Rupat, Bengkalis regency, Riau. This research used completely randomized design, one factor with four levels of treatment 0%, 10%, 15% and 20%. The results of the study was very significant effect on organoleptic value includes the appearance, taste, aroma, texture and chemical values which include water content, fat content, ash content, whereas the levels of protein and calcium were significantly different. Based on parameters tested, the best treatment was the catfish empek-empek with addition 10% of seaweed flour, with appearance (7.99) of light brown colour, fish flavor more pronounced (7.61), fish aroma (7.61), solid, compact and chewy texture (7.26), and 65.97% of water content, 14.10% of protein content, 7.65% of fat content, 4.86% of ash content and 17.18 mg / 100 g of calcium content