Modifikasi Bioadsorben Rumput Laut (Eucheuma Cottonii)-Abu Sekam Padi Sebagai Bioadsorben Limbah Cair Industri Minuman Ringan

2021 ◽  
Vol 6 (2) ◽  
pp. 103-112
Author(s):  
Agus Salim ◽  
Neny Rasnyanti M Aras ◽  
Boy Chandra Sitanggang
Keyword(s):  
Eucheuma Cottonii

THE CHARACTERISTICS OF ARTIFICIAL RICE WITH SEAWEED Eucheuma cottonii ADDITION AS A DIETARY FIBER SOURCE

2014 ◽  
Vol 6 (1) ◽  
Author(s):  
Natalia Prodiana Setiawati ◽  
Joko Santoso ◽  
Sri Purwaningsih
Keyword(s):  
Blood Glucose ◽  
Dietary Fiber ◽  
Dietary Fibre ◽  
Extrusion Process ◽  
The Body ◽  
Starch Digestibility ◽  
Food Commodities ◽  
The Stability ◽  
Extrusion Technology ◽  
Eucheuma Cottonii

The utilization of local food commodities such as corn and cassava with seaweed addition as a dietary fiber source for producing artificial rice through extrusion technology is an  alternative for food diversification. The research was carried out to find out the best composition (rice, corn, cassava, and seaweed) and temperature of extrusion process on making artificial rice and the influence of dietary fibre on sensory properties and physicochemical. The composition of rice, corn, and cassava in proportion  of 1:3:1 with 20% seaweed, Eucheuma cottonii, addition and temperature extruder of 90 °C were selected as the best product for artificial rice. The  sensory evaluation was 8.02±0.21 (people’s preference). In physicochemical properties, dietary fiber significantly affected on low bulk density and starch digestibility. This condition is very good for health especially in maintaining the stability of blood glucose in the body. Keywords: artificial rice, composition, extrusion, seaweed, dietary fibre, temperature

scholarly journals PERBANDINGAN METODE UJI KANDUNGAN TOTAL FENOLIK DARI EKSTRAK RUMPUT LAUT EUCHEUMA COTTONII LONTAR BANTEN

2018 ◽  
Vol 14 (1) ◽  
pp. 39
Author(s):  
Denni Kartika Sari ◽  
Ahmad Deza ◽  
Ina Amilatul Ilma ◽  
Retno Sulistyo Dhamar Lestari
Keyword(s):  
Eucheuma Cottonii

scholarly journals PENGOLAHAN RUMPUT LAUT UNTUK DIVERSIFIKASI MAKANAN OLAHAN BAGI WISATAWAN DI DESA EKAS BUANA

2021 ◽  
Vol 1 (2) ◽  
pp. 98-102
Author(s):  
Nanda Diniarti ◽  
Baiq Lizawati ◽  
Baiq Retno Wulandari ◽  
Ananda Rosalina ◽  
Sopiyan Hadi ◽  
...  
Keyword(s):  
New Normal ◽  
Eucheuma Cottonii

Pantai Ekas merupakan spot wisata bahari yang terkenal dan sering di datangi oleh wisatawan baik dari luar Lombok maupun dari pulau Lombok sendiri. Pantai Ekas terletak di Desa Ekas Buana Kecamatan Jerowaru Lombok Timur. Adanya kunjungan wisatawan ke Pantai Ekas membuat peluang usaha kuliner yang berbasis bahan dasar yang banyak terdapat di Desa Ekas Buana. Sebagai wilayah pesisir Desa Ekas Buana memiliki sumberdaya hayati yang kaya, salah satunya rumput laut yang banyak tumbuh di pantai dan ada pula kegiatan budidaya rumput laut jenis Eucheuma cottonii di bulan tertentu. Pengolahan rumput laut kering menjadi puding mejadi pilihan pada pelatihan yang diadakan. Kegiatan pelatihan pengolahan dilakukan pada tanggal 9 Februari 2021 bertempat di kediaman Pak Rumawe. Kegiatan merupakan bagian dari Kuliah Kerja Nyata (KKN) Universitas Mataram Era New Normal. Tujuan dari pelatihan ini adalah meningkatkan keterampilan ibu-ibu dalam mengolah rumput laut kering. Metode palaksanaan kegiatan meliputi pelatihan dan diskusi. Hasil pelatihan berupa meningkatnya pengetahuan dan keterampilan ibu-ibu dalam mengolah rumput laut kering menjadi pudding. Puding gula merah yang dihasilkan pada pelatihan memiliki tekstur yang kokoh dan rasa yang enak.  Untuk kemasan disarankan menggunakan cup khusus puding agar lebih higienis dan mudah dibawa oleh wisatawan

scholarly journals PENGARUH PENAMBAHAN Eucheuma cottonii DAN Sargassum sp. TERHADAP KOMPOSISI KIMIA, AKTIVITAS ANTIOKSIDAN SERTA SIFAT SENSORI SELAI UBI JALAR UNGU (Ipomoea batatas Poir)

2020 ◽  
Vol 3 (1) ◽  
pp. 43
Author(s):  
Umi Kalsum ◽  
Asnani Asnani ◽  
Kobajashi Togo Isamu
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Water Content ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Sensory Properties ◽  
Crude Fiber ◽  
Test Results ◽  
Purple Sweet Potato ◽  
Eucheuma Cottonii

The effect of addition of Eucheuma cotttonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam (Ipomoea batatas Poir) ABSTRACT         This study aims to determine the effect of the addition of Eucheuma cottonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam. This study used a Completely Randomized Design (CRD) consisting of four treatments using the combination of Sargassum sp., E. cottonii and purple sweet potatoes respectively: 45: 5: 50% (S1), 40: 10: 50% (S2), 35 : 15 : 50 % (S3), 30 : 20 : 50% (S4) and repeat three times. The results of the research obtained showed a real effect on sensory values which included color, aroma, and texture. The test results of the chemical content of jam showed water content between 27.62 %, ash content 1.59 %, crude fiber 1.44 % and carbohydrates 88.96 %. The test results of antioxidant content with percentage inhibitor (IC50) that is 337.81 μg / mL respectively. The results of this study indicate that there is an influence on the content of water content, ash, crude fiber, total carbohydrates and antioxidant content present in the purple sweet potato jam in each treatment.Keywords: Eucheuma cottonii, Ipomoea batatas, chemical composition and antioxidants, Sargassum sp., Jam, Sensory test ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan rumput laut jenis Eucheuma cottonii dan Sargassum sp. terhadap komposisi kimia, aktivitas antioksidan dan sifat sensori selai ubi jalar ungu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari  empat perlakuan kombinasi penggunaan Sargassum sp., E. cottonii dan ubi jalar ungu, yaitu berturut-turut: 45: 5: 50 % (S1), 40: 10: 50 % (S2), 35: 15: 50 % (S3), serta 30: 20: 50 % (S4), ulangan sebanyak tiga kali. Hasil penelitian yang diperoleh menunjukkan pengaruh nyata terhadap nilai sensori yang meliputi warna, aroma dan tekstur. Hasil uji kandungan kimia selai menunjukkan kadar air 27,62 %, kadar abu 1,59%, serat kasar 1,44 % dan karbohidrat 88,96 %. Hasil uji kandungan antioksidan dengan nilai persentase penghambat (IC50) yaitu 337,81 g/mL. Hasil penelitian ini menunjukkan bahwa terdapat pengaruh terhadap kandungan kadar air, abu, serat kasar, karbohidrat total dan kandungan antioksidan yang ada pada selai ubi jalar ungu pada setiap perlakuan.Kata kunci: Eucheuma cottonii, Ipomoea batatas Poir, komposisi kimia dan antioksidan, Sargassum sp., Selai, uji sensori.

scholarly journals Nori Preference Level based on the Condition of the Raw Material Eucheuma cottonii Seaweed

2019 ◽  
pp. 1-10 ◽  
Author(s):  
Dinda Widu Ramasari ◽  
Evi Liviawaty ◽  
Atikah Nurhayati ◽  
Rusky Intan Pratama ◽  
Eddy Afrianto
Keyword(s):  
Water Content ◽  
Raw Materials ◽  
Kappaphycus Alvarezii ◽  
Raw Material ◽  
Crude Fiber ◽  
Test Results ◽  
Crude Fiber Content ◽  
Physical Tests ◽  
Bayes Test ◽  
Eucheuma Cottonii

Aims: To determine the level of preference of panelists for Nori based on the condition of raw materials of dry and semi-dried Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed. Study Design: The research was conducted experimentally. Place and Duration of Study: Organoleptic tests were carried out in the Laboratory of Fisheries Product Processing Faculty of Fisheries and Marine Sciences, University of Padjadjaran. Physical tests and chemical tests conducted at the Laboratory of Research and Biological Resources and Biotechnology Research Institute at the Society (LPPM), IPB, between March 2019 and April 2019. Methodology: The research was conducted experimentally consisted of 3 treatments with 20 semi-trained panelists as replication from Fisheries students of Fisheries and Marine Science Faculty, University of Padjadjaran who had experienced the organoleptic assessment. Hedonic tests were to determine the level of panelists preference for the products which included appearance, aroma, texture, and flavor, the results were statistically analyzed using Friedman Test and Bayes Test. Physical tests (thickness and hardness) and chemical tests (water content and crude fiber content) were carried out on the most preferred treatment product and analyzed descriptively. Results: The organoleptic test results of Nori from Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed with dry raw material conditions had the highest average value on each characteristic compared to other treatments, appearance of 7.70, aroma of 7.00, texture of 7.50, and flavor of 7.90. The Bayes test results on the treatment of Nori from Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed with dry raw materials conditions having the highest alternative which was 8.54 with the most influential taste criteria for the assessment. The thickness of the Nori was 0.108 mm, the hardness was 1916.16 gf, water content of Nori was 17.23% and crude fiber content was 10.10%. Conclusion: The treatment of Nori with raw materials of dry conditions was the most preferred by panelists.

scholarly journals PENGARUH JARAK TANAM PADA PENGGUNAAN METODE BUDIDAYA RAKIT TALI TERHADAP BERAT RUMPUT LAUT (Eucheuma cottonii) DI DUSUN TOISAPU KECAMATAN LEITIMUR SELATAN

2016 ◽  
Vol 2 (2) ◽  
pp. 106-111
Author(s):  
Etnah Garpenassy ◽  
H Tuaputty
Keyword(s):  
Growth Rate ◽  
Local Community ◽  
Randomized Design ◽  
Preparation Phase ◽  
Wet Weight ◽  
Completely Randomized Design ◽  
Planting Distance ◽  
Cultivation Techniques ◽  
Implementation Stage ◽  
Eucheuma Cottonii

Background: Toisapu village is one of village in Ambon Island which have potential to develop seaweed. Prospects Seaweed cultivation is very beneficial if growth and quality can be developed as a base for the production of various purposes in the industrial world. However, cultivation techniques undertaken by the local community have not fully had good planting quality. Method: The study includes the preparation phase, the implementation stage, and the observation stage. The parameters measured were the growth rate of Eucheuma cottonii seaweed is weight in the form of gram, using Completely Randomized Design (RAL) with 4 treatment levels and 6 replications. Results: The results of this study show that at a distance of 30 cm seaweed growth experienced a better growth rate when compared with other growth spacing, with wet weight for 45 days was 218 grams. Conclusion: Plant spacing affects the weight of seaweed, a good planting distance for seaweed growth is 30 cm at sea ebb and sea level with average wet weight for 45 days (6 weeks) is 218 grams.

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