Karaginan adalah koloid hidrofilik yang diperlukan secara komersial dan materialnya terdapat dalam beberapa spesies rumput laut merah (Rhodophyta) termasuk didalamnya Kappaphycus alvarezii. Karaginan dapat digunakan sebagai bahan baku untuk industri farmasi, kosmetik, makanan, pembentuk gel, bahan pengikat, bahan pengemulsi dan bahan penstabil. Kualitas karaginan dipengaruhi oleh beberapa faktor, satu di antaranya adalah umur panen dari rumput laut, yang berkaitan dengan lokasi dan parameter lingkungan. Penelitian ini menggunakan Rancangan Acak Lengkap dengan satu faktor utama yaitu umur panen dengan 4 taraf, yaitu 40, 45, 50, dan 55 hari. Data hasil pengamatan diolah dengan analisis ragam dan dilanjutkan dengan uji beda Duncan. Karaginan terbaik yang dihasilkan dari penelitian ini adalah yang diekstrak dari rumput laut dengan umur panen 50 hari. Karakteristik fisiko-kimia yang dihasilkan dari karaginan terbaik yaitu kekuatan gel 330 g/cm 2 ,
Fish processing industry produces more than 60% of byproducts include the head, bones, fins, skin, viscera and roes. Only 40% of the total body of fish that can be consumed by humans. Byproduct of the fishing industry is a source of nutrition and functional food ingredients, such as roes have a high protein content and amino acids. The aim of this study was determine the chemical composition and amino acid profile of dolphin fish roe. The proximate composition of dolphin fish roe is protein 19.16%, fat 2.05%, moisture 72.94%, ash 1.12% and 4.72 carbohydrates. There are 17 amino acids in dolphin fish roe including proline (3.32%), arginine (3.01%), serine (2.85%) and phenilalanine (2.65 %) while the smallest amino acid is cystine (0.43%), histidine (1.22%) valine (1.34%) and methionine (1.36%).
Seaweed (algae) is one of the potential export commodity to be developed. Kinds of seaweed that has a high economic value include: Rhodophyceae (red algae) as a produce of agar and carrageenan, Phaeophyceae (brown algae) as a produce of alginates. Seaweed potential of 1.2 million hectares, the potential production of dried seaweed on average 16 tons every year, however, seaweed explored just about two percent. This fact indicated that seaweed is one commodity that have the opportunity to developed, both in terms of aquaculture, biotechnology and processing. The aimed of this study was to determine the kinds of seaweed and the best ratio of filtrate and water, based on a physical test and determine the chemical composition of nata de seaweed.
Roe has a high protein content and a number of amino acids. The process of removing fat and hydrolyzate with enzymes leads to the breaking of the bonds, so that complex proteins are converted into short chain proteins or peptides and free amino acids. The peptide can act as bioactive and has an effect as antihypertensive, antibacterial, antioxidant and so on. This research was aimed at utilizing processed roes to make hydrolyzate which had previously viewed the chemical composition both fresh and defatted, and to determine the protein profile of the roes from hydrolyzate. The research data were analyzed descriptively, and the average value and standard deviation were calculated. The results showed that skipjack roes have a fairly complete chemical composition, such as Proximate (protein, fat, moisture, ash, and carbohydrates), with values, respectively 19,19%, 0,67%, 76,32%, 2,51% and 1,31%. It was also found that the dominant amino acid composition of defatted skipjack mature roes is lysine, glutamate and leusine with values, respectively 12.65, 11.20 and 7.72 g/100 g protein and have activity as an angiotensin converting enzyme inhibitory. The ACE inhibitory activity of Skipjack roe hydrolysates of crude papain enzyme from immature and mature value, respectively 36.62% and 38.82%, while pure papain enzyme from immature and mature value respectively 42.63% and 47.54%. The protein profile of the immature roe hydrolyzate range from 10.88 to 125,80 kDA, while the mature roe hydrolysates range from 10.08 to 125,30 kDa.
Tujuan utama dari kegiatan pengabdian ini adalah untuk meningkatkan pengetahuan dan keterampilan masyarakat dalam mengolah berbagai produk hasil perikanan berbahan dasar ikan lele dan ikan nila di kelurahan Hollo Kecamatan Amahai Kabupaten Maluku Tengah. Sasaran kegiatan ini adalah pembudidaya ikan lele dan ikan nila serta masyarakat pengolah hasil perikanan yang ada di Kelurahan Hollo Kecamatan Amahai Kabupaten Maluku Tengah. Metode yang digunakan adalah penyuluhan, pelatihan/praktek dan evaluasi. Berdasarkan hasil pengamatan dan kuesioner, terjadi peningkatan pengetahuan masyarakat mengenai diversifikasi olahan ikan berbahan dasar ikan lele dan ikan nila. Masyarakat mendapat informasi baru tentamg bagaimana mengolahah ikan menjadi berbagai produk yang selama ini tidak diketahui. Selain itu, masyarakat memiliki keterampilan baru tentang berbagai produk yang dapat diolah dari ikan. Melalui kegiatan ini juga dapat meningkatkan pendapatan masyarakat karena produk yang dibuat dapat dijual sehingga bisa menambah pendapatan para pembudidaya dan pengolah ikan. Kegiatan pengabdian ini mampu memotivasi peserta dalam mengolah dan memasarkan produk yang dibuat. Peserta sangat antusias mengikuti kegiatan ini dari awal sampai akhir.
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