Aktivitas Antioksidan Kulit, Kitin dan Kitosan Teripang Pasir (Holothuria scabra)

Sea cucumber (H. scabra) has bioactive compounds that are useful as antioxidant. Antioxidant is chemical compound that can donate one or more electrons to free radical. Free radical is reactive compound that have unpaired electrons in the outer shell so it need antioxidant to stabilize. This study aims to determine the content of bioactive compounds and the antioxidant activity on the skin, chitin and chitosan of H. scabra. The analysis parameters observed were bioactive compounds and the antioxidant activity. The results showed that the phytochemical components in skin hexane extract were alkaloids, flavonoids, saponins and steroids/triterpenoids. Chitin contained alkaloids, flavonoids, and saponins. Chitosan contained alkaloid compounds, flavonoids and saponins. IC50 of skin hexane extract and chitin were 1445.05 ppm and 620.07 ppm respectively and included in the very low category. IC50 of chitosan was 235.37 ppm and included in the moderate category. Chitosan had the highest antioxidant activity.

Pendugaan Umur Simpan Rendang Telur yang Dikemas Plastik High Density Polyetilen (HDPE) dan Aluminium Foil dengan Teknik Pengemasan Berbeda Menggunakan Metode Akselerasi

The purpose of this research is to estimate the shelf life of egg rendang that is packed with High Density Polyetilen (HDPE) plastic, aluminium foil, and vacuum aluminium foil. Estimation of shelf life using the acceleration method by storing the egg rendang for 30 days at three different temperatures, i.e, 30°C, 35°C, and 40°C. The parameters observed during the storage process were sensory assessments of rancidity and thiobarbituric acid (TBA) values of egg rendang. Data were analyzed using linear regression and the equations obtained were used to calculate the shelf life of egg rendang at normal temperature, which is 27°C. The egg rendang stored using vacuum aluminium foil packaging have a longer shelf life compared to HDPE packaging and non vacuum aluminum foil. The egg rendang shelf life packed with aluminium foil vacuum based on rancidity sensory test was 100 days, with the regression equation y =-7241,9x+20,317, an activation energy (Ea) of 14.382,4 kal.mol-1, and the value of quality degradation (k) was 0.021 quality unit per day. The egg rendang shelf life packed with aluminium foil vacuum based on the TBA value was 99.50 days, with the regression equation y =-6995,3x+18,577, the activation energy (Ea) of 13.892.7 kal.mol-1, and the value of quality degradation (k) was 0.008 quality unit per day.

Aktivitas Ekstrak Kasar Enzim Kolagenase dari Organ Dalam Ikan Malong (Congresox talabon) pada pH Berbeda

Enzymes are biocatalysts that function as catalysts in biological functions. Collagenase enzymes have activities that can support product production. Enzyme activity for protein hydrolysis is influenced by several factors such as protein concentration, pH, temperature, substrate, inhibitor and activator. This study was aimed to determine the effect of differences in pH on the crude extract activity of the collagenase enzyme from the internal organs of malong fish. The study used a non-factorial completely randomized design, the treatments used were different pH (6.5, 7.5, and 8.5). This research consisted of several stages, namely sample preparation, extraction of internal organs to produce crude extract of the collagenase enzyme and test the activity of crude extract of the collagenase enzyme based on different pH. The analysis parameters was consisted of the proportion of fish yield, and the enzyme crude extract activity test at different pH. The results showed that malong fish has a proportion of meat 7,2 parts, bone 3,8, internal organs 1, skin 2,1. The yields of crude extract of collagenase enzyme pH 6.5, 7.5, and 8.5 were 60.83%, 64.09%, and 83.15%, respectively. The crude extract activity of collagenase enzyme from the internal organs of malong fish at pH 6.5, 7.5 and 8.5 was resulted in 0.293 U/ml, 0.5877 U/ml, and 0.7767 U/mL. The highest collagenase enzyme crude extract activity was produced at pH 8.5.

Pembuatan Snack Bar dari Tepung Pisang Kepok (Musa paradisiaca formatypica) dan Pure Pisang Ambon Hijau (Musa paradisiaca sapientum)

Snack bar was a solid rod-shaped food, made from a mixture of dry ingredients such as cereals, nuts, grains and fruits which can be consumed as a snack. Binder is needed in making a snack bar. Puree can be used as binder in making snack bar. The snack bar in this research was made from kepok plantain flour and ambon hijau banana puree. The purpose of this research was to obtain the best ratio of kepok plantain flour and ambon hijau banana puree in making snack bar with the best chemical and sensory characteristics. This research used a completely randomized design of one factor with four different formulations; kapok plantain flour and ambon hijau banana puree composite in the ratio of 50:50 (TP1), 40:60 (TP2), 30:70 (TP3) and 20:80 (TP4) mixed with other snack bar ingridients. Treatments with 4 replicat, which followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The result showed that the ratio of kepok plantain flour and ambon hijau banana puree significantly affected the parameters except fat content and protein content, while sensory assessment had a significantly effected except the parameters of color and density hedonic. Based on the results, the ratio of kepok banana flour : ambon hijau banana puree (40:60) was chosen as the best formula which had chemical characteristics of 25.55% moisture content, 1.33% ash content, 10.47% fat content, 1.47% protein content, crude fiber content 4.83%, and carbohydrate content of 56.35% and the panelists preferred hedonically with a description of yellowish brown, banana flavored, sweet taste and solid texture.

Pemanfaatan Lactobacillus plantarum 1 RN2-53 dalam Pembuatan Minuman Probiotik Berbasis Sari Buah Melon dengan Variasi Penambahan Sukrosa

Lactic acid bacteria which have the potential as probiotic agents are often used in the manufacture of functional food products and one of them is fermented drink. The research objective was to utilize isolate of Lactobacillus plantarum 1 RN2-53 in the manufacture of melon juice-based fermented drinks and to acquire the best concentration of sucrose addition for the quality of fermented drinks. The study used a randomized complete design which variations in the addition of sucrose treatment, namely without the addition of sucrose as a control and the addition of sucrose 2, 4, 6, and 8%, respectively. Each treatment was repeated three times. The data obtained were analyzed statistically using analysis of variance with SPSS version 26 software. The results showed that variations in the addition of sucrose had a significant effect on the total lactic acid, total solids, taste and overall hedonic test, but had no significant effect on the pH value, total lactic acid bacteria, color and aroma of fermented drinks. The addition of 4% sucrose resulted in a better fermented drink with a pH value of 3.74; total lactic acid was 0.510%; total lactic acid bacteria was 8.477 log CFU/ml and total solids was 5.99%. Descriptively fermented drinks have a greenish white color, lack a distinctive fermented aroma, taste of sweet and sour, overall somewhat favored by the panelists.

Skrining Fitokimia dan Aktivitas Antioksidan pada Kijing (Pylsbryoconcha Sp) dengan Pelarut Berbeda

Kijing (Pilsbryoconcha sp) is a type of freshwater mussel that has 2 shells (Bivalvia), and its existence as a good source of animal protein at a relatively cheap price. The water of the Paku River is one of the kijing producers located in the Kampar Kiri sub-district Kampar Riau Province. The types of solvents used in the extraction process consist of n-hexane (non-polar), ethyl acetate (semi-polar) and methanol (polar). The purpose of this study was to determine the most suitable type of solvent to extract bioactive compounds. The parameters were yield, identification of active compounds and antioxidant activity. The results showed the highest yield of kijing was found using methanol (1.29%). The active compounds of kijing were alkaloids, steroids, flavonoids and phenolic. The methanol extract had a moderate antioxidant activity with an IC value of 215,62 ppm.

Pengaruh Penambahan Tepung Rumput Laut (Eucheuma sp.) Terhadap Mutu dan Karakteristik Amplang Ikan Tongkol (Euthynnus affinis)

Seaweed flour is a potential source of dietary fiber expected to improve the quality of fishery products. The purpose of this study was to determine the effect of addition of seaweed flour (Eucheuma sp.) on the quality and characteristics of tuna fish amplang. The research method was using a non-factorial completely randomized design (CRD) consisting of five treatments of varied amount of seaweed flour added (0, 0.5%, 1%, 1.5%, and 2% from the total dough weight). The variables to assess the quality were the organoleptic quality and characteristics (appearance, aroma, taste and texture), swelling degree, and proximate content. The results showed that the addition of seaweed flour can improve the proximate composition of fish amplang, especially the increase in crude fiber content. The addition of seaweed flour has an optimum concentration point of 1% to produce the best tuna fish amplang with the characteristic of bright colors, clean, smooth surface, not cracked, savory taste and a crunchy and dense texture. The score of the appearance was 8.3; aroma was 7.7, taste 8.2, texture 8.5, and the swelling degree was 384%. The best product was containing water 1.14%, ash 3.82%, protein 39.59%, fat 12.92%, and fiber 5.79%. The product quality assessed was met the quality requirements as regulated by Indonesia National Standard for fish amplang (SNI 7762:2013).

Karakteristik Mutu dan Sensori Nugget Ikan Patin (Pangasius hypopthalmus) dan Nangka (Artocarpus heterophyllus) Muda

The purpose of this research was to study the effect of catfish and young jackfruit ratio on quality and sensory nuggets. A completely randomized design with four treatments and four replications was conducted in the research. The treatments were PN1 (70 catfish meat: 30 young jackfruits), PN2 (60 catfish meat: 40 young jackfruits), PN3 (50 catfish meat: 50 young jackfruits), and PN4 (40 catfish meat: 60 young jackfruits). Data obtained were statistically analyzed using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at a 5% level. The results showed that the combination ratio of catfish and young jackfruit significantly affected water, ash, fat, protein, and crude fiber content, as well as descriptive sensory assessments such as color, aroma, taste, texture, and hedonic assessment of the nugget. The best treatment was PN1 (70 catfish meat: 30 young jackfruit) which had fulfilled quality requirements of fish nuggets (SNI 7758-2013) i.e. 58.36% moisture content with a maximum value of 60%, 1.81% ash content with a maximum value of 2,5%, 4.94% fat content with a maximum value of 15%, 14.38% protein content with a minimum value of 5%, and 5.14% crude fiber content. The overall sensory assessment of the nugget was a yellow color, flavorful of patins fish aroma, the very taste of patin fish (according to typical raw materials), and rather hard texture.

Analisis Kualitas Minyak Nilam dan Faktor yang Mempengaruhi Keputusan Petani Dalam Memilih Ketel Penyulingnya

Aceh Province (as one of the major producer in Indonesia) produces about 423 tons of patchouli oil yearly, harvested from about 2.041ha patchouli farm. One of problems faced by patchouli farmer is related to post-harvest handling process, especially during distillation. Many farmers still use simple distillation equipment made from used drums, so that the quality of the oil is relatively low. In the meantime, equipment made from better materials (such as stainless steel) is already available commercially, but farmer has not yet willing to adopt the technology. The aims of this study are to determine the percentage of farmers who still use the distillation unit made from used drum, analyze the yield and quality of patchouli oil at the farm level, and analyze the factors that influence the farmer decision in choosing the type of distillation unit. Respondents in this study came from three sub-districts of patchouli producers in South Aceh District. Data was collected by means of interviews, distribution of questionnaires, and observation. Patchouli oil samples were taken from farmers' patchouli distillation unit to be analyzed. The results showed that the majority of farmers still used distillation unit made from used drums (79%), while those who use stainless steel distillation unit is very small (21%). The laboratory analysis (by GC-MS) showed that the quality of patchouli oil from stainless steel distillation unit is better than patchouli oil from used-drum distillation unit. The factors that influence farmer’s decision in choosing type of distillation units are the initial investment costs and operational costs of distillation unit. Many farmers find it difficult to get enough initial capital to buy the stainless steel unit, therefore the majority of farmers choose to use used-drum distillation unit (which is cheaper) instead of stainless steel unit.

Analisis Mutu Sie Reuboh Dalam Kemasan (Ready to Eat) Selama 7 Hari Penyimpanan

Sie reuboh is a traditional cuisine from Aceh Besar district which use red meat, tallow, vinegar and some blended spices. Normally, Acehnese cooks this cuisine in with traditional clay pot. As cooking utensil, clay pot is vulnerable to breakage and has slow heat propagation compared to stainless steel pot which has long usage and good heat conductor. The use of packaging such as nylon plastic and aluminum foil in storage is also expected to affect the quality of sie reuboh. This study aims to find out sensory profile of produced sie reuboh by using ten attributes (colour/brightness, aroma (sour, spicy, meaty), flavor (hot spicy, sour, salty, umami) and texture (tenderness, chewiness). Sie reuboh was cooked in two types of cooking ware (earth clay pot and stainless steel pot) and then store in nylon and aluminum foil packaging for 7 days. The obtained data is statistical analyzed with ANOVA and DMRT. The results showed that attribute sour aroma, hot spicy flavor, umami and tenderness of sie reuboh cooked with stainless steel has higher notes, whereas other attributes showed no significant effect. Type of packaging also showed no significant effect for these ten attributes except sour aroma. As conclusion, it can be stated that stainless steel provides sie reuboh with better sensory properties compare to clay pot.