STUDI KARAKTERISTIK KIMIAWI GARAM DARI DAUN TUA TANAMAN MANGROVE (Sonneratia alba)

The use of high sodium table salt (NaCl) in every daily food processing can lead to uncontrolled sodium consumption so that it can cause hypertension. One effort to maintain or control the amount of sodium consumed is to consume functional salt. Sonneratia alba is a type of mangrove leaf that will store excess salt in the leaf area, especially the older leaves. So that the old leaf age of the S. alba mangrove plant has the potential to be used as functional salt. The method used in this study is an experiment with 3 replications and through 4 stages, namely 1) raw material extraction and preparation, 2) manufacture of mangrove leaf flour, 3) extraction and manufacture of mangrove leaf salt, and 4) characterization of the resulting salt. The characterization includes analysis of yield, concentration and concentration of NaCl. The purpose of this study was to determine the potential of the old leaves of the S.alba mangrove plant as a functional salt preparation and to determine the chemical characteristics of the leaf salts produced. The results obtained from this study are the old leaves of the S. alba mangrove plant have the potential to be used as functional salt preparations with a yield value of 6.96%, and an average NaCl value of 24.43%.  The use of high sodium table salt (NaCl) in every daily food processing can lead to uncontrolled sodium consumption so that it can cause hypertension. One effort to maintain or control the amount of sodium consumed is to consume functional salt. Sonneratia alba is a type of mangrove leaf that will store excess salt in the leaf area, especially the older leaves. So that the old leaf age of the S. alba mangrove plant has the potential to be used as functional salt. The method used in this study is an experiment with 3 replications and through 4 stages, namely 1) raw material extraction and preparation, 2) manufacture of mangrove leaf flour, 3) extraction and manufacture of mangrove leaf salt, and 4) characterization of the resulting salt. The characterization includes analysis of yield, concentration and concentration of NaCl. The purpose of this study was to determine the potential of the old leaves of the S.alba mangrove plant as a functional salt preparation and to determine the chemical characteristics of the leaf salts produced. The results obtained from this study are the old leaves of the S. alba mangrove plant have the potential to be used as functional salt preparations with a yield value of 6.96%, and an average NaCl value of 24.43%. &nbsp

VALORISASI CANGKANG KIJING AIR TAWAR (Pilsbryoconcha sp.) SEBAGAI SUMBER HIDROKSIAPATIT

The mussel shell is a solid waste resulting from the processing of the mussel with a proportion of 51.93%, even though the shell has a high calcium content of 61.39% so there is a need for a innovation  in the utilization of mussel shells into value-added products through the valorisation of freshwater mussel shells as hydroxyapatite source. This research aimed to determine the characterisation of hydroxyapatite from freshwater mussel shells. The synthesis of hydroxyapatite was carried out using the hydrothermal method at 8000C. The hydroxyapatite characteristic of freshwater mussel shell has a white color with a whiteness value of 56.89%; identified functional groups PO43-, OH-, CO32-, and CaO groups as constituents of hydroxyapatite; a high degree of crystallinity of 82.8%; 48.255% calcium; 1.474% Phosphor; and 0.009% kalium.he mussel shell is a solid waste resulting from the processing of the mussel with a proportion of 51.93%, even though the shell has a high calcium content of 61.39% so there is a need for a innovation  in the utilization of mussel shells into value-added products through the valorisation of freshwater mussel shells as hydroxyapatite source. This research aimed to determine the characterisation of hydroxyapatite from freshwater mussel shells. The synthesis of hydroxyapatite was carried out using the hydrothermal method at 8000C. The hydroxyapatite characteristic of freshwater mussel shell has a white color with a whiteness value of 56.89%; identified functional groups PO43-, OH-, CO32-, and CaO groups as constituents of hydroxyapatite; a high degree of crystallinity of 82.8%; 48.255% calcium; 1.474% Phosphor; and 0.009% kalium

AKTIVITAS ANTIBAKTERI GRAM POSITIF Bacillus cereus DARI EKSTRAK DAUN MANGROVE (Sonneratia alba) MUDA

Sonneratia alba is one of the type of mangrove that has been used by people in coastal areas. S. alba leaves are known to have bioactive compounds that have potential as antibacterial. B. cereus is a pathogenic bacteria that can cause food spoilage, especially in fishery products, so its growth must to be inhibited using natural antibacterial such as S. alba leaves. This study aims to qualitatively determine the components of bioactive compounds in S. alba leaf extract and the antibacterial activitty of S. alba leaf extract. This study consisted of exctracting the leaves of S. alba using aquadest as a solvent with a\ration of 1:30, phytochemical test and analysis of antibacterial activity using the well difussion method and the dilution method at different concentration of extract 100%, 50%, 25% and 12,5%. The leaf extract of S. alba had a yield 11,33% and contains bioactive compounds such as alkaloids, flavonoids, triteroenoids, saponins and tannins. S. alba leaft extract can inhibit the growth of B. cereus bacteria. The diameter of the inhibition of S. alba leaf exctract against B. cereus bacteria with the highest concentration of 100% was 13,43±0.30 mm. S. alba leaf extract is bacteriostatic.   Keywords: antibacterial, bioactive, B. cereus, extraction, S. alba.Sonneratia alba is one of the type of mangrove that has been used by people in coastal areas. S. alba leaves are known to have bioactive compounds that have potential as antibacterial. B. cereus is a pathogenic bacteria that can cause food spoilage, especially in fishery products, so its growth must to be inhibited using natural antibacterial such as S. alba leaves. This study aims to qualitatively determine the components of bioactive compounds in S. alba leaf extract and the antibacterial activitty of S. alba leaf extract. This study consisted of exctracting the leaves of S. alba using aquadest as a solvent with a\ration of 1:30, phytochemical test and analysis of antibacterial activity using the well difussion method and the dilution method at different concentration of extract 100%, 50%, 25% and 12,5%. The leaf extract of S. alba had a yield 11,33% and contains bioactive compounds such as alkaloids, flavonoids, triteroenoids, saponins and tannins. S. alba leaft extract can inhibit the growth of B. cereus bacteria. The diameter of the inhibition of S. alba leaf exctract against B. cereus bacteria with the highest concentration of 100% was 13,43±0.30 mm. S. alba leaf extract is bacteriostatic

Characterization of Endogenous Transglutaminase Enzyme of Yellow Pike Conger’s Liver (Congresox talabon)

Transglutaminases have been found in various living organism, such as mammals, plants,microorganisms, and marine organisms including fishes. Transglutaminases have many various functionssuch as food or non-food application and in pharmaceticals industries. This research was aimed tocharacterize transglutaminase that obtained from fisheries byproducts such as catadromous fish the yellowpike conger’s liver.. The yield of yellow pike conger’s liver was 0.88±0.11%. Crude transglutaminase from liverof yellow pike conger had specific activity of 1.375 U/mg with optimum pH at 7.5 and optimum temperatureat 50°C. The activity of transglutaminase were increased on Mg2+ ion dependent. Crude transglutaminasehad molecular weight of 27.48; 37.00; 69.51; 78.89; 88.18; 108.45; 134.10; and 172.12 kDa

Fortifikasi aneka flavor pada makaroni ikan patin Pangasius hypophthalmus sebagai produk unggulan daerah

Abstract. Diversification of patin fish macaroni has the weakness of fish’s dominating flavor, so it requires a variety of flavor fortifications on patin fish macaroni to overcome these problems. This study was aimed to determine the effect of fortification flavors on macaroni catfish (Pangasius hyphophthalmus) on consumer acceptance. The method used is the experiment of making macaroni catfish with cheese, spinach, and barbeque. This study used a completely randomized design with 4 treatments and 3 replications. The treatments that M0 (control), M1 (cheese 50 grams), M2 (spinach 50 grams), M3  (barbeque 50 grams). The results of this study showed that the addition of three flavor had been varying levels of consumer acceptance, namely for panelists who liked the appearance of M0 63 people (78.75%), flavor 82.56%, odor 86.25%, texture 75%; panelists who liked the appearance of M1  80%, flavor 88.75%, odor 88.75%, texture 73.75%; panelists who liked the appearance of M2 85%, flavor 93.75%, odor 93.75%, texture 76.25%; and M3 that liked the macaroni appearance 80%, flavor 71.25%, odor 61.25%, and texture 75%. The most preferred macaroni by panelists based on the organoleptic test was macaroni with added flavor of spinach (M2), which is characterized by greenish yellow, the odor and flavor of slightly fishy, dominant spinach flavor, and hard texture. The proximate composition of M2 was a water content of 12.24%; protein of 14.67%; fat of 1.42%; crude fiber 0.34%.Keywords: Flavor; fortification; macaroni; patinAbstrak.  Diversifikasi  makaroni  ikan  patin  memiliki  kelemahan  flavor  ikan  yang  mendominasi, sehingga diperlukan fortifikasi aneka flavor pada makaroni ikan patin untuk mengatasi permasalahan tersebut. Penelitian ini bertujuan untuk menentukan pengaruh fortifikasi aneka flavor pada makaroni ikan patin (Pangasius hypophthalmus) terhadap penerimaan konsumen. Metode penelitian yang digunakan yaitu melakukan percobaan pembuatan makaroni ikan patin dengan fortifikasi tiga macam flavor yaitu keju, bayam dan barbeque. Rancangan percobaan pada penelitian ini adalah Rancangan Acak Lengkap dengan 4 perlakuan dan 3 kali ulangan yaitu M0  (kontrol), M1  (keju 50 g), M2  (bayam 50 g), M3 (barbeque 50 g). Hasil penelitian menunjukkan bahwa fortifikasi tiga macam flavor memiliki tingkat penerimaan konsumen bervariasi yaitu untuk panelis yang menyukai M0  terhadap rupa 78,75%, rasa 82,56%, aroma 86,25%, tekstur 75%; panelis yang menyukai M1  terhadap rupa 80%, rasa 88,75%, aroma 88,75% dan tekstur 73,75%; panelis yang menyukai M2 terhadap rupa 85%, rasa 93,75%, aroma 93,75% dan tekstur 76,25%; dan untuk perlakuan M3 yang menyukai rupa makaroni 80%, rasa 71,25%, aroma 61,25% dan tekstur 75%.   Makaroni yang paling disukai oleh panelis berdasarkan penilaian organoleptik adalah makaroni dengan penambahan flavor bayam (M2) yaitu dengan karakteristik berwarna kuning kehijauan, sedikit aroma dan rasa ikan, dominan rasa bayam, dan tekstur yang keras. Komposisi proksimat M2 yaitu kadar air 12,24%; kadar protein 14,67%; kadar lemak 1,42%, serat kasar 0,34%.Kata kunci: Flavor, fortifikasi, makaroni, patin 

Pelatihan Kuliner Berbasis Ikan Pada Mahasiswa Sebagai Cikal Bakal Wirausaha Baru

Fakultas Perikanan dan Kelautan  UNRI  yang mewadahi bidang perikanan baik hulu maupun hilir berusaha menyelesaikan masalah pengangguran yang berasal dari kampus khususnya dibidang perikanan. Melalui program pengabdian masyarakat pada skim kewirausahan yang melibatkan para dosen berkolaborasi dengan lembaga Pusat Inkubator Bisnis UNRI melaksanakan  kegiatan  pelatihan pengembangan kuliner berbasis ikan. Peserta   20 orang yaitu mahasisa dan alumni yang merintis uasaha pengolahan ikan. Tujuan pelatihan untuk memberikan pengetahuan kewirausahaan, mendorong tumbuhnya motivasi berwirausaha, meningkatkan pemahaman manajemen (organisasi, produksi, keuangan, dan pemasaran) .Metode pelaksanaan mengacu pada Participatory Action Learning System (PALS).Dari hasil kegiatan  pelatihan   didapatkan respon positif dan keiginnan para peserta untuk berwira usaha. Pelatihan memberikan motifasi bagi para peserta untuk berkarya  sebagai wirausahawan dan membuka peluang kerja untuk berkerja sama dengan UKM lainnya .Produk-produk kuliner yang diasilkan adalah rendangg ikan, bakso ikan, makarobi ikan abon ikan dan nugget .Poduk-produk ini sangant mungkin untuk dijadikan peluang usaha  bagi wirausaha baru

Evaluation of antibacterial activity of nano-hydroxyapatite (HAp) from freshwater mussel (Pilsbryoconcha sp.) shell against Escherichia coli

Freshwater mussel shells have a high calcium content as a precursor in the synthesis of hydroxyapatite (HAp). The main components of HAp are calcium and phosphate, which can prevent dental plaque bacteria, such as Escherichia coli. This research aimed to evaluate the antibacterial activity of nano-hydroxyapatite (nano-HAp) from Pilsbryoconcha sp. against E. coli. The procedure for preparing nano-HAp consisted of producing CaO flour through a calcination process and producing nano-HAp using the bottom up method. The test parameters consisted of the yield and evaluation of antibacterial activity at different concentrations of nano-HAp, namely 50 mg/mL, 25 mg/mL, and 12.5 mg/mL. The results showed that the yield of nano-HAp was 65.13±0.83%. Based on antibacterial activity, nano-HAp had an inhibition zone against the bacteria that causes dental plaque E. coli. The diameters of the inhibition zones of nano-HAp against E. coli bacteria at concentration of 12.5 mg/mL, 25 mg/mL, and 50 mg/mL were relatively weak, those were 1.23±0.31 mm, 2.51±0.38 mm, and 3.77±0.28 mm, respectively. The antibacterial activity of nano-HAp can be increased through modification with metal doping or natural materials with antioxidant or antibacterial activity

Karakteristik hedonik dan kimia cendol instan ikan gabus dengan formulasi sumber karbohidrat lokal berbeda : Hedonic and chemical characteristics of instant cendol fortified snakehead fish flour using different local carbohydrate sources

Cendol is a traditional Indonesian beverage that can be consumed by people of all people. Cendol has a drawback, which is its low nutritional content due to its dominance of rice flour and high water content. Increasing the nutritional content and reducing the water content in cendol can be achieved through fortification with 1.25% snakehead fish flour and diversification of various local carbohydrate sources to replace rice flour using oven dryer. The research objective is to determine the best combination of local carbohydrate sources in instant cendol fortified with snakehead fish flour based on hedonic and chemical parameters. Fish flour production used a steaming method with yield and proximate analysis parameters. Instant snakehead fish cendol production used oven dryer with hedonic and chemical analysis parameters. The treatment ratio of local carbohydrate sources used was rice flour:sago flour:porang flour C1 (3:1:0), C2 (3:0:1), C3 (2:1:1), C4 (0:2:2), C5 (0:1:3), and C6 (0:3:1). The research results showed that snakehead fish flour had a yield of 15.23% and a protein content of 84.42±0.53%. Overall, instant cendol with a formulation of rice flour and sago flour (C1) was the best instant cendol. The panelists' preference for color, aroma, texture, and taste assessments of instant snakehead fish cendol preferred the C1 treatment with the highest chemical characteristics, especially protein at 15.48±0.13%, followed by low moisture content at 11.45±0.16%.Cendol merupakan minuman tradisional Indonesia yang dapat dikonsumsi oleh semua kalangan. Cendol memiliki kekurangan, yaitu kandungan gizi rendah karena didominasi tepung beras dan kadar air yang tinggi. Peningkatan kandungan gizi dan pengurangan kadar air pada cendol dapat dilakukan melalui fortifikasi 1,25% tepung ikan gabus dan diversifikasi berbagai sumber karbohidrat lokal untuk mensubstitusi tepung beras menggunakan metode pengeringan oven. Tujuan penelitian yaitu menentukan komibinasi tepung lokal terbaik pada cendol instan yang difortifikasi tepung ikan gabus berdasarkan parameter hedonik dan kimia. Produksi tepung ikan menggunakan metode steaming dengan parameter uji rendemen dan proksimat. Produksi cendol instan ikan gabus menggunakan metode pengeringan oven dengan parameter uji hedonik dan kimia. Perlakuan rasio sumber karbohidrat lokal yang digunakan, yaitu tepung beras:tepung sagu:tepung porang C1 (3:1:0), C2 (3:0:1), C3 (2:1:1), C4 (0:2:2), C5 (0:1:3), dan C6 (0:3:1). Hasil penelitian menunjukkan bahwa tepung ikan gabus memiliki rendemen 15,23% dan kadar protein sebesar 84,42±0,53%. Secara keseluruhan, cendol instan dengan formulasi tepung beras dan tepung sagu (C1) merupakan cendol instan terbaik. Tingkat kesukaan panelis terhadap penilaian warna, aroma, tekstur, dan rasa cendol instan ikan gabus memilih lebih menyukai pada perlakuan C1 dengan karakteristik kimia terutama protein tertinggi sebesar 15.48±0.13%, diikuti kadar air yang rendah sebesar 11.45±0.16%.    &nbsp

Nutritional Characteristics of Curry fish Sea Cucumber (Stichopus vastus) using Chemicals and Physical Treatment: Karakteristik Gizi Teripang (Stichopus vastus) yang Diberi Perlakuan Kimia dan Fisik

Indonesia merupakan salah satu sumber utama teripang di dunia dengan total produksi yang tinggi untuk konsumsi domestik dan pasar ekspor. Teripang memiliki potensi sebagai sumber makanan tradisional, obat-obatan, dan pangan fungsional karena komponen gizi yang tinggi pada teripang. Tujuan penelitian ini adalah untuk mengetahui perbedaan karakteristik gizi teripang yang diperoleh secara kimiawi (ekstraksi etanol 20%, 25%, dan 30%) dan perlakuan fisik (perebusan dan pengukusan). Hasil penelitian menunjukkan bahwa perlakuan kimia (etanol 30%) memiliki komponen nutrisi terbaik yang terdiri dari protein 77,35%; kelembapan 9,14%; abu 6,67%; lemak 0,10%; dan karbohidrat 6,18%, sedangkan dalam perlakuan fisik, pengukusan memiliki komponen nutrisi terbaik yang terdiri dari kandungan protein 61,49%, kelembaban 11,53%, abu 10,76%, lemak 2,22%, dan karbohidrat 14,00%. Profil asam amino dalam perlakuan kimia (etanol 20%, 25%, dan 30%) masing-masing adalah 53,60%, 56,74%, dan 61,65%, sedangkan profil asam amino dalam perlakuan fisik (perebusan dan pengukusan) masing-masing adalah 50,31% dan 52,96%. Glisina dan asam glutamat, yang merupakan asam amino non-esensial, merupakan profil asam amino yang dominan.Indonesia is one of the main sources of sea cucumber in the world with high total production for domestic consumption and export market. Sea cucumber has potential as a source of traditional foods, medicine, and functional food due to the high nutritional component in sea cucumbers. The purpose of this research was to determine the different nutritional characteristics of   sea cucumber obtained by chemical (ethanol extractions of 20%, 25%, and 30%) and physical treatment (boiling and steaming). The results showed that chemical treatment (30% ethanol) had the best nutritional components being composed of protein 77.35%; moisture 9.14%; ash 6.67%; fat 0.10%; and carbohydrate 6.18%, while in physical treatment, steaming had the best nutritional components in composed of 61.49% protein content, 11.53% moisture, 10.76% ash, 2.22% fat, and 14.00% carbohydrate. Amino acid profiles in chemical treatments (ethanol 20%, 25%, and 30%) were 53.60%, 56.74%, and 61.65% respectively, while the amino acid profiles in physical treatments (boiling and steaming) were 50.31% and 52.96%, respectively. Glycine and glutamate acid, non-essential amino acid, were dominated by both chemical and physical treatments