THE SOLVENT EFFECTIVENESS ON EXTRACTION PROCESS OF SEAWEED PIGMENT

Eucheuma cottonii seaweed is a species of seaweed cultured in Indonesian waters, because its cultivation is relatively easy and inexpensive. It has a wide variety of colors from green to yellow green, gray, red and brown, indicating photosynthetic pigments, such as chlorophyll and carotenoids. An important factor in the effectiveness of pigment extraction is the choice of solvent. The correct type of solvent in the extraction method of specific natural materials is important so that a pigment with optimum quality that is also benefical to the society can be produced. The target of this research is to obtain a high quality solvent type of carotenoid pigment. This research was conducted using a randomized block design with three (3) replications involving two factors namely solvent type (4 levels: aceton, ethanol, petroleum benzene, hexan & petroleum benzene) and seaweed color (3 levels: brown, green and red). Research results indicated that each solvent reached a peak of maximal absorbance at 410-472 nm, namely carotenoids. The usage of acetone solvent gave the best pigment quality. Brown, green and red seaweed have pigment content of 1,28 mg/100 g; 0,98 mg/100 g; 1,35 mg/100 g and rendement of 6,24%; 4,85% and 6,65% respectively. Keywords: extraction, carotenoid pigment, seaweed color, solvent typ

Making Halal Food in Processed Fish : From Traditional Knowledge to Fishermen's Household Awareness in Producing Fish-Processed Halal Food

The daily life of the fishermen’s household in Lekok Pasuruan, East Java, Indonesia is still adopting traditional knowledge, especially in their activities in catching and processing fishes. This knowledge is inherited from generation to the next. However, at present they have started making entrepreneurial endeavors although the endeavors are still limited to producing processed fishes in the form of fried fishes that are sold in the nearest markets. The problem encountered by the fishermen community is the stagnation of their welfare due to their relatively low incomes. Therefore, it is necessary to study the problem and also to guide them in solving the problem. The method of this research is a Participatory Action Research (PAR) and using Rapid Rural Apraisal (RRA) approach. The findings of the research is a model for empowering the fishermen’s household. This model is named integrative-participative model with entrepreneurial mindset approach. By using the model, the fishermen’s household will be more aware of the weightiness of fish-processed food variations and halal certification for the product that may improve the consumers’ interest in buying the products

Making Halal Food in Processed Fish: From Traditional Knowledge to Fishermen’s Household Awareness in Producing Fish-Processed Halal Food

The daily life of the fishermen’s household in Lekok Pasuruan, East Java, Indonesia is still adopting traditional knowledge, especially in their activities in catching   and processing fishes.  This knowledge is inherited from generation to the next. However,  at present they have started making entrepreneurial endeavors although the endeavors are still limited to producing processed fishes in the form of fried fishes that are sold in the nearest markets. The problem encountered by the fishermen community is the stagnation of their welfare due to their relatively low incomes. Therefore, it is necessary to study  the problem and also to guide them in solving the problem. The method of this research is  a Participatory Action Research (PAR) and using Rapid Rural Apraisal (RRA) approach.  The findings of the research is a  model for empowering the fishermen’s household. This model is named integrative-participative model  with entrepreneurial mindset approach.   By using  the model,  the fishermen’s household will be more aware of the weightiness of fish-processed food variations and halal certification for the product that may improve the consumers’ interest in buying the products