ANALYSIS OF FRESH AND FERMENTED ALE-ALE (Meretrix sp.) PROXIMATE CONTENTS

Ale-ale shells are popular shellfish in the Ketapang coastal area. The local community uses the shellfish a lot as food processing, one of which is in the form of fermented products. In the fermentation process, the nutritional content of course will be different from fresh ale-ale because it has gone through the preservation process. In this study, several work procedures were carried out for proximate testing including measuring pH, determining water content, ash content, protein content, fat content and carbohydrate content. The proximate content in fermented products is different and tends to decrease, such as protein content, fat content, carbohydrates. This is due to the difference in preparations between fresh ale-ale and fermented ale-ale products. The purpose of testing proximate levels is to determine the difference in proximate content between fresh ale and ale ale that is processed by fermentation.Keywords: Ale-ale, Fermentation, Proximat

IDENTIFIKASI KOLAGEN DARI CANGKANG BULU BABI (Diadema setosum) ASAL PERAIRAN PULAU LEMUKUTAN

The purpose of this study was to determine the results of the identification of sea urchin collagen on the quality of the yield produced and the absorption function group of FTIR (Fourier Transform Infra Red). The results of the analysis of the yield value of collagen extract using hydrochloric acid solvent concentration of 1 % was 0.49 %, 3 % was 0.76 %, 5 % was 0.62 %. Then additional collagen extraction was carried out at the concentration with the best results to identify the quality of the collagen. The identification results in the water content value of 21.31 %, ash content of 42.8 %, and the results of the FTIR (Fourier Transform Infra Red) wave number for Amide A of 3448.72 cm-1,Amide B of 2924.09 cm-1, Amide I of 1641.42 cm-1, Amide II of 1539.20 cm-1, Amide III of 1228.66 cmThe purpose of this study was to determine the results of the identification of sea urchin collagen on the quality of the yield produced and the absorption function group of FTIR (Fourier Transform Infra Red). The results of the analysis of the yield value of collagen extract using hydrochloric acid solvent concentration of 1 % was 0.49 %, 3 % was 0.76 %, 5 % was 0.62 %. Then additional collagen extraction was carried out at the concentration with the best results to identify the quality of the collagen. The identification results in the water content value of 21.31 %, ash content of 42.8 %, and the results of the FTIR (Fourier Transform Infra Red) wave number for Amide A of 3448.72 cm-1,Amide B of 2924.09 cm-1, Amide I of 1641.42 cm-1, Amide II of 1539.20 cm-1, Amide III of 1228.66 c

Inventory of Bivalve in the Coastal Area of Desa Sungai Nibung West Kalimantan

Desa Sungai Nibung, Kubu Raya Regency, has been designated as one of the conservation areas in West Kalimantan. The coastal area of this village has potential of natural resources with a high level of diversity, including bivalves. Local community catch and sell bivalves for consumption. It is due to their high nutritional content, so that they are used by the local community as food and a source of protein. Inventory of biota is the first step to manage biological resources and support the management plan for a conservation area in this village. The study aimed to determine the diversity of bivalves in the coast of Desa Sungai Nibung, West Kalimantan. The research was conducted in December 2022. Sample collection was done using an exploratory method. Bivalves were taken, then stored in the cooling box for further identification. The result showed three bivalve species, such as Polymesoda erosa, Anadara granosa, and A. antiquata

Pengolahan Sampah Berbasis Limbah Pantai di Pulau Lemukutan

The high number of tourists who come to Lemukutan Island has a significant impact on the volume of waste. This activity aims to instill and increase the knowledge of tourism managers and visitors in waste management. The method used is socialization through the coastal activity of the Lemukutan Island community with students by picking up trash. Furthermore, the waste is separated into organic, plastic, metal, and glass waste. The results of the action of picking up garbage around Lemukutan Island obtained 90 kg of organic waste, 45 kg of plastic groups, and 77 kg of garbage, plastic/mica drink bottles, cans, and glass. The organic waste obtained is then buried in the ground to become compost. The results of this program show public awareness of a clean and healthy environment, especially in the tourist destination of Lemukutan Island. The success of this program is supported by the togetherness of the community and universities in determining strategic steps to protect the environment of Lemukutan Island

Transformation of Rucah Fish Processing Into Nuggets in Setapuk Besar Village Singkawang City

Fish nugget is a type of fishery product processing that has a long shelf life at cold or frozen temperatures. The presentation is more practical, tastes more savory and is liked by children and adolescents, so it can be used to meet the nutritional needs of the family. The implementation of this PKM activity aims to provide training to the people of Setapuk Besar, Singkawang City, in processing trash fish fisheries waste into nuggets, with the addition of Eucheuma cottonii pulp as a partial substitute for wheat flour. This activity is carried out offline while still paying attention to and strictly implementing health protocols such as wearing masks and using hand sanitizers. The activity was attended by 20 participants consisting of members of the Setapuk Besar Village Family Welfare Development (PKK) divided into 3 working groups. This PKM activity was carried out using the lecture method followed by a demonstration of making nuggets. Monitoring and evaluation of the activities carried out during the activity showed the ability of the 3 groups of PKK mothers to process trash fish waste into frozen food nuggets based on variations in the concentration of 0, 25 and 50 g E. cottoni pulp. The results of the nugget-making activity for PKK women in Setapuk Besar village, showed that the addition of 0.25 g of E. cottoni pulp provided a better consistency of the dough and texture of processed nuggets, as well as a more savory taste