Sargassum sp. seaweed becomes one of the interesting food preparations for the community and can be a potential local food-based product because this type of brown seaweed can be processed into food, pharmaceutical, cosmetic, and textile products. Seaweed Sargassum sp. has economic value and protection for marine life. Sargassum sp can be beneficial in the health field because it contains protein, minerals, alginates, active compounds of steroids, alkaloids, and phenols that function as antibacterial, antifungal, and antiviral properties. Sargassum sp., was the largest class of brown algae (Phaeophyta) in tropical seas. The purpose of this study was to determine the nutritional composition of Sargassum sp. which includes protein content, fat content, ash content, and water content. The method used is a proximate analysis method based on SNI 01-2354.4-2006, SNI 2891 01 1992, SNI 01-2354.1-2006, and SNI 2354.2: 2015. The results obtained were Sargassum sp protein levels of 3.048% higher than E. cottonii. Fat content in Sargassum sp of 0.617% of dry weight is lower than E. cottonii. The ash content of Sargassum sp was 7.112% higher than that of E. cottonii in proportion to the mineral content of the two seaweeds. The water content of Sargassum sp was 67.281% lower than E. cottonii, both of which were higher than the specified water content standard of <32%. This is also influenced by the drying process. Conclusion: Sargassum sp has good content to be consumed and used as local food products.
The various natural resources of Tlogowungu Village has becomes the income for the citizens. Of the natural resources, gingers are known to be beneficial to health. Gingers are rich in antioxidant content as health benefits, so that Tlogowungu residents utilize ginger into various preparations such as instant ginger, instant bandrek, ginger enting-enting, ginger candy and ginger syrup. On this study, microbiological quality analysis has done by total plate count method to know whether the product has been in accordance with the standard or not. Total Plate Count (TPC) is a method of estimating the total number of microorganisms (mold, yeast, bacteria) in a material. The research begins with dilution phase of the sample until it reaches 10-5 dilution. Microbial total analysis was done by taking each 1 ml of dilution sample and inserted into 15-20 ml petri dish. The sample in the petri dish is lifted to freeze. The final stage is incubation by inserting a petri dish in an upside position into the incubator. Incubation is carried out at 36°C for 24-48 hours. Last done calculation and recording colony growth. Based on total microbial analysis, Bandrek Instant and Jahe Instant have the total value of microbe in accordance with the standard set by Standar Nasional Indonesia (SNI). While on the product of ginger enting-enting, ginger candy and ginger syrup have the total microbial value is not in accordance with the standards set by Standar Nasional Indonesia(SNI).
Since the recognition of batik by UNESCO, the batik market has expanded throughout the world. This is marked by the increase in the value of batik exports to various countries. In the midst of increasingly fierce trade competition, industries are demanded to be capable and have high competitiveness. Although batik is considered as one of the strategic industries, in terms of development, batik still faces several problems both internally and externally. The purpose of this research is to discuss about the solution to develop batik in Cibelok Village, Pemalang Regency by analyzing the value chain so that it increases the selling value of written batik. This study used a value chain analysis approach, Competitiveness Diamond, and Critical Success Factor Value. Based on the results of the analysis, it was found that the profit generated per onefabric production is Rp74,700. Increasing profit margins can be done by considering the role of several activities in the batik business process. The activities to consider are operations, followed by marketing and sales, as well as inbound logistics. In addition, product quality and innovation in batik patterns are needed in an effort to increase sales.
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