SIFAT FISIK DAN KIMIA EDIBLE FILM PATI UMBI GADUNG PADA BERBAGAI KONSENTRASI

Today, the use of synthetic polymers as plastics has an important role in the economy of modern industrial society. Plastic packaging is often used as a food packaging material. However, the use of plastics can pollute the environment, because plastic is difficult to degrade naturally. One alternative to replacing the use of conventional plastics as food packaging is biodegradable plastic called edible film. The use of gadung tuber starch as a raw material for making edible films will not disturb food stability, because gadung is not consumed such as rice, corn and cassava. Gadung tubers are very good for edible film polymer materials containing high carbohydrates. Aim to determine the physical and chemical properties of the edible film starch of gadung tubers at various concentrations. The conclusion is that the optimum conditions for making edible films are good at 6% starch concentration with KA 11.50% and an average thickness of 0.13 mm.

KEHILANGAN AIR DAN PENAMBAHAN PADATAN YANG TERJADI SELAMA PROSES DEHIDRASI OSMOTIK BUAH NAGA

Osmotic dehydration is a method that can be used in the pretreatment of drying by immersing the material in a hypertonic solution. The purpose of this study was to examine the effect of concentration and temperature of the osmotic solution on water loss and solid gain to dragon fruit pieces during the osmotic dehydration process. Dragon fruit slices were immersed in osmotic solution with different concentration and temperature solution (30 oBrix, 50 oBrix, and 70 oBrix, as well as 30 oC, 40 oC, and 50 oC). The WL value for the concentration of 30 oBrix solution varies from 17.42% to 25.26%, for a 50 oBrix concentration is 32.84% to 50.38%, and for a 70 oBrix concentration is 39.89% to 57.99% . Thus, changes in the level of WL, concentration and temperature of the solution, where the higher the concentration and temperature of the solution, the greater the WL of the material. Meanwhile, for SG on materials, values ​​ranged from 2.092% -10.010%. Based on the calculation of the Azuara model, the WL values ​​ranged from 21.551% -75, 187% and 3.899% -17.575% for the SG value. The coefficient of determination for the calculation of the Azuara model is 0.938 - 0.992, thus the Azuara model can be said to be feasible for modeling the WL and SG values ​​on osmotic dehydration of dragon fruit.

IDENTIFIKASI ASAM AMINO IKAN LAYANG (Decapterus russelli) PADA LOKASI PENANGKAPAN BERBEDA

Decapterus ruselli are a fisheries resource caught in the waters of Teluk Tomini and the Selat Makassar and have high economic value. The purpose of the study was to find out the profile of Decapterus ruselli fatty acids being caught at different locations. Methods used in this research is descriptive analysis. Results from this study indicate that plankton's abundance, weight in fish, protein levels, and amino acids in the waters of Teluk Tomini are higher than the Selat Makassar.

PERBANDINGAN METODE RENDERING BASAH DAN EKSTRAKSI PELARUT N-HEKSANA TERHADAP KARAKTERISTIK KIMIA MINYAK IKAN SELAR (Selaroides leptolepis)

Fish oil contains nutrients that are good for human growth because generally it contains long-chain unsaturated fatty acids that have double bonds, namely eicosapenta-enoate (EPA), and docose-hexaenoate (DHA). Fish Oil is obtained from the extraction process, namely the process of separating fish oil from the meat. This study aims to determine the comparison of wet rendering methods and n-hexane solvent extraction on the chemical characteristics of selar fish oil (selaroides leptolepis). The method used in this research is descriptive experimental method by comparing the 2 extraction methods that are treated in this study. The extraction method used was the Wet Rendring Extraction Method and N-Hexane Solvent. The extracted fish oil was then characterized by the acid number, saponation number and peroxide number. The saponification number using the wet rendering extraction method (20.63 mg KOH / g) is relatively the same as the solvent extraction method (20.53). The peroxide value in the wet rendering extraction method (29.59 mek / kg) was higher than the n-hexane solvent extraction method (24.77 mek / kg). The acid number in the wet rendering extraction method (70.2 mg KOH / gr) was higher than the solvent extraction method (23.74 mg KOH / gr). Selar fish oil extracted using wet rendering method and n-hexane solvent has low quality

PENGARUH SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG SUKUN (Artocarpus altilis) TERHADAP MUTU KIMIA KUE SEMPRONG

Breadfruit (Artocarpus altilis) is one of the main fruit producing plants of the Moraceae family. This plant has long been cultivated by the people of Indonesia and even in several countries in the Pacific region such as Fiji, Tahiti, the Samoan Islands, and Hawaii, breadfruit has been used as a traditional staple food. The consumption of breadfruit is generally still limited as a snack and a vegetable and as an alternative food source, breadfruit is proven to have a high nutritional content. The purpose of this study was to determine the effect of substitution of wheat flour with breadfruit (Artocarpus altilis) on the chemical quality of semprong cake or egg roll. The treatment design in this research on the substitution of wheat flour with breadfruit flour (Artocarpus altilis) on the chemical quality of semprong cakes, namely: P0 (100 grams of wheat flour), P1 (75 grams of wheat flour + 25 grams of breadfruit flour), P2 (50 grams of wheat flour + 50 grams of breadfruit flour), P3 (75 grams of wheat flour + 25 grams of breadfruit flour), and P4 (100 grams of breadfruit flour). The experimental design used was a randomized randomized design (CRD) with 5 treatments and 4 replications. The results of the proximate analysis test included moisture, ash, fat, protein and carbohydrate content, with an average value of 3.50% water content, 1.07% ash content, 26.97% fat content, 4.21% protein content, and 63.88% carbohydrate content.

NILAI TAMBAH DAN SALURAN PEMASARAN IKAN JULUNG-JULUNG (Hemirhamphus Sp) ASAP DI DESA BUAJANGKA KECAMATAN BUNGKU SELATAN KABUPATEN MOROWALI PROVINSI SULAWESI TENGAH

This research aims to find out the fumigation process (local: roa fish)and the added value of fumigation processing, and knowing the marketing channels for roa fish in Buajangka village, South Bungku District of Morowali regency in Central Sulawesi Province. Data collection in this research was carried out by census method to all people who conduct fumigation of smoked-baffled fish (roa fish) in Buajangka Village. The data were analysis through qualitative and quantitative descriptive approaches. The research results show that technically, the fumigation process for roa fish starts from receiving raw materials, washing, transporting, clamping and fixing clips, structuring, fumigation process, and packaging or packing. The added value generated from the cocoa fumigation business in Buajangka Village, South Bungku District in per bunch of roa fish is Rp. 6,082. The added value generated from the cocoa fumigation business in the study area was relative low with a value added ratio> 50% (40.54%). While the marketing channel of Roa's fish fumigation business sells smoked roa fish products directly to consumers and collectors who come from outside the region such as Kendari, Bungku Tengah, Tentena, Poso and Palu who come directly to the place of roa fumigation.

PENGARUH PENGGUNAAN TEPUNG KUNYIT ( Curcuma domestica Val.) DAN LAMA PENYIMPANAN TERHADAP KUALITAS SOSIS IKAN TENGGIRI (Scomberomorus sp)

This study aims to determine the effect of giving levels of turmeric flour and storage time on microbiological quality, sensory quality and chemical quality of mackerel fish sausages. The method used in this research is descriptive research used to observe the total number of bacterial colonies and molds, while experimental research using Factorial randomized block design (RBD) for analyzing sensory tests. Completely Randomized Design (CRD) factorial pattern for analyzing water content and pH tests. The results showed the administration of turmeric flour can inhibit bacteria and mold for 12 hours. Sensory testing showed an interaction between the level of turmeric flour treatment and storage time. Chemical testing shows the storage time can cause fluctuations in water content. The pH test shows the level of turmeric flour can increase the pH value, and the pH value will decrease during storage. The conclusion of the study is that the level of turmeric flour and storage time affect the quality of sausage microbes. The interaction between the level of turmeric flour and the length of storage has an influence on the taste and texture of fish sausages during storage by inhibiting the growth of microbes so as to maintain quality degradation. levels of turmeric flour and storage duration affect the chemical quality of sausages

ASPEK TEKNIK DAN KELAYAKAN USAHA PENGERINGAN IKAN TERI (Stolephorus sp) DI DESA AMBESIA SELATAN KECAMATAN TOMINI KABUPATEN PARIGI MOUTONG SULAWESI

This research aims to find out anchovy drying technique (Stolephorus sp.) and the feasibility of anchovy drying business (Stolephorus sp.) in South Ambesia village of Tomini district of Parigi Moutong regency of Central Sulawesi Province. Data collections in this research were interview technique, observation, and active participation of the writer along with the fish preservation business owner in South Ambesia village of Tomini district. The data were processed by qualitative and quantitative descriptive analysis. The research results show that in technically and economically, the effort to dry anchovy (Stolephorus sp) was feasible to be developed. Economic analysis for the calculation of overall net income of 5 respondents amounting to Rp.188,295,100 per year, if the respondent per fisherman is counted, a yearly net income of Rp. 37,659,020, and converted 12 months (1 year) the value reached Rp. 3,138,251 per month. While the feasibility analysis of the anchovy drying business obtained a Benefit Cost Ratio of 2.10

PENGARUH WAKTU EKSTRAKSI TERHADAP TOTAL FENOLAT DAN NILAI IC50 DARI EKSTRAKSI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus)

The skin of the red dragon fruit is a waste that is still very rarely used. While the percentage of red dragon fruit skin is 30% to 35% of the weight of the fruit. Dragon fruit peels still contain quite high antioxidant compounds, antioxidant compounds can fight oxidation in the body. Utilization is done on the skin of dragon fruit, one of which is to extract it so that it can be used as a basis for a variety of functional foods that will benefit health. The study aims to determine the effect of extraction time on total phenolics and antioxidant activity (IC50 values) on red dragon fruit peel extracts and also obtain the optimum extraction time to get the highest or best total phenol and IC50 values. Extraction time used consists of 3 levels, namely 24 hours (1 day), 48 hours (2 days) and 72 hours (3 days). The data obtained were analyzed using the Completely Randomized Design which was applied to the observation of total phenolics and IC50 values, if the treatment had a very significant or real effect followed by continued BNJ testing at 1% or 5% level. The results showed that the extraction time had a very significant effect on the total phenolics and IC50 values ​​of dragon fruit peel extract and the extraction time of 3 hours gave the highest or best total phenolics and IC50 values ​​of 78.78 ppm and 115.90 ppm.

PENGARUH KONSENTRASI DAN SUHU LARUTAN OSMOTIK TERHADAP PENYUSUTAN VOLUME, KEKERASAN DAN WARNA PADA BUAH NAGA

Osmotic dehydration is one of the methods in making of intermediate moisture food. Osmotic dehydration is done by immersing the material in a osmotic solution in the form of a sugar solution. The purpose of this research is to investigate the effect of concentration and temperature of osmotic solution on volume shrinkage, hardness and color change during the process of osmotic dehydration of dragon fruit.Dragon fruit has been immersed in osmotic solution with varying concentrations of 30 oBrix, 50 oBrix, and 70 oBrix and a solution temperature of 30 oC, 40 oC, and 50 oC. The average value of the largest to the smallest volume shrinkage in succession is in the treatment of 70 oBrix, 50 oBrix, and 30 oBrix. The lowest level of material hardness during osmotic dehydration is found in the treatment of 70 oBrix and 50 oC (B3T3). The CIELAB diagram values ​​show that the average color of the material for all treatments is in the purple-red color column. Based on anova test, the difference in concentration and temperature of the solution did not have a significant effect on the discoloration of dragon fruit after osmotic dehydration.