The aim of this study was to determine the best concentration of E. cottonii seaweed porridge in the formulation of peel off gel masks. The main materials used in this study were <em>E. cottonii</em> and other basic substances of peel off gel mask. The analytical methods used were the total microbial and antioxidant test on the E. cottonii slurry preparation. Mask preparations were analyzed for physical stability, pH, duration of preparation, drying, viscosity and homogeneity. The experimental design used was a Completely Randomized with four treatments by adding <em>E.cottonii</em> porridge 0%, 10%, 15% and 20% respectively  with two replications.The results showed that the best peel off gel mask was formulation with the addition 20% of E.cottonii. Microbes were not found in <em>E. cottonii</em> porridge. The antioxidant activity of <em>E. cottonii</em> porridge had IC50 value of 137.35±0.35 μg / mL. Consumer acceptance of products through sensory testing in the category of likes. The peel off gel mask has good physical stability, proven by no changes in color, odor as well as  gel texture. The pH value of the preparation of peel off gel mask is  in line with  SNI and pH balance of normal human skin. The best viscosity value of peel off gel mask is 14,003 cps. The time needed for the mask to dry for an average of 25 minutes and homogeneity is characterized by the absence of secondary particle aggregation.

UV radiation has negative effects on the health of the skin. The use of sunscreen everyday can absorb at least 85% sunlight at a wavelength of 290-320 nm. The purpose of this research was to find the best formulation of seaweed porridge Sargassum sp. and Eucheuma cottonii as a sunscreen cream qualified by antioxidant activity, SPF, physical evaluation of cream analysis and stability analysis. Cream formulation comprised of 5%, 6%, 7% and control. The best percentage of stocks from cream E. cottonii and Sargassum sp. were the cream preparation C. The value of antioxidant activity and SPF were 185±0.02 mg/mL and 2.1988, respectively. The pH value belongs to alkaline. Cycling test showed the cream preparation of the slurry E. cottonii and Sargassum sp. remained stable, there was no phase separation and discoloration. Centrifugal test results indicate that the cream has a shelf life for 1 year due to the absence of phase separation after given effect centrifugal force with a speed of 3,800 rpm for 5 hours.

Kota Tarakan merupakan kota yang berada di daerah pesisir dengan potensi hutan mangrove yang dapat tumbuh subur di daerah tersebut. Mangrove dapat dimanfaatkan sebagai bahan pewarna alam dalam proses pembuatan batik yang ramah lingkungan. Bahan pewarna alami dapat dibuat sendiri dengan memanfaatkan potensi lokal. Namun masyarakat Kota Tarakan khususnya Kelurahan Gunung Lingkas belum memiliki pengetahuan dan keterampilan dalam mengolah mangrove menjadi bahan pewarna kain batik dan belum memiliki peralatan dan bahan yang memadai. Oleh karena itu, sangat penting dilakukan kegiatan yang dapat meningkatkan pengetahuan dan kompetensi masyarakat dalam mengolah mangrove menjadi bahan pewarna alam dalam proses pembuatan batik. Metode yang digunakan dalam kegiatan ini adalah pelatihan dengan melibatkan mitra secara langsung dalam proses pembuatan zat warna dan pengaplikasiannya pada kain. Target luaran yang diharapkan dari kegiatan ini adalah terbentuknya suatu kelompok masyarakat yang dapat menghasilkan produk kain batik ramah lingkungan. Keberhasilan dari kegiatan ini akan meningkatkan ekonomi masyarakat di Kelurahan Gunung Lingkas Kota Tarakan.

The use of sunscreen is highly recommended to protect the health of the skin from ultraviolet radiation.<br />The aim of this study was to get the best ratio sunscreen preparation of porridge E. cottonii and Sargassum<br />sp. through the total test microbes, antioxidants and SPF value, get a stable cream preparations physically<br />through sensory test, pH, consistency, Cycling test and centrifugal test. The main materials used were E.<br />cottonii, Sargassum sp. and raw materials stocks cream. This study used a completely randomized design<br />(CRD), which consisted of four treatments with two replications.The results showed that the best ratio of<br />sunscreen cream was cream with the addition of E. cottonii and Sargassum (1:1). The result obtained was<br />the absence of microbs at creams and porridge E. cottonii and Sargassum sp. The antioxidant activity of E.<br />cottonii porridge 127.23 ± 2.77μg/mL, Sargassum sp. 119.66 ± 0.25 μg/mL, and cream 83.4 ± 0.03 μg/mL.<br />Cream SPF value was 7.03 ± 0.01. Consumer acceptance of the products through sensory test ranged from<br />normal to like. Sunscreen creams had good physical stability and the cream has a shelf life preparation one<br />year.<br /><br />

Kepiting keraca (Thalamita sp.) adalah salah satu genus terbesar dalam sub-famili Portunidae yang memiliki ukuran kecil dan harga yang murah bila dibandingkan dengan jenis kepiting yang lainya. Kepiting keraca merupakan hasil tangkapan samping (HTS) nelayan di kota Tarakan yang dikembangkan sebagai bahan baku pangan. Tujuan penelitian ini adalah menentukan komposisi kimia, profil asam lemak, dan kandungan logam berat kepiting keraca. Sampel yang digunakan dalam penelitian ini adalah keseluruhan dari kepiting keraca kecuali capit dan karapas. Hasil penelitian menunjukkan bahwa komposisi kimia kepiting keraca basis basah mengandung kadar air 70,05% kadar protein 9,887%, kadar lemak 0,25%, kadar abu 13,02%, serat kasar 2,52% dan karbohidrat sebesar 6,84%. Kepiting keraca basis basah memiliki asam lemak jenuh (SFA) sebesar 12,64%, asam lemak tak jenuh tunggal (MUFA) 5,46% dan asam lemak tak jenuh jamak (PUFA) yaitu 8,73%. Kandungan logam berat Cd, Hg, dan Pb dari kepiting keraca masih di bawah baku mutu SNI. Kepiting keraca hasil tangkapan samping nelayan terbukti aman digunakan sebagai bahan pangan dan bergizi.

Abstract<br />The use of sunscreen is highly recommended to protect the health of the skin from ultraviolet radiation.<br />The aim of this study were to get the best ratio sunscreen preparation of porridge E. cottonii and Sargassum<br />sp. through the total test microbes, antioxidants and SPF value, get a stable cream preparations physically<br />through sensory test, pH, consistency, Cycling test and centrifugal test. The main materials used were E.<br />cottonii, Sargassum sp. and raw materials stocks cream. This study used a completely randomized design<br />(CRD), which consisted of four treatments with two replications.The results showed that the best ratio of<br />sunscreen cream was cream with the addition of E. cottonii and Sargassum (1:1). The result obtained was<br />the absence of microbs at creams and porridge E. cottonii and Sargassum sp. The antioxidant activity of E.<br />cottonii porridge 127.23 ± 2.77μg/mL, Sargassum sp. 119.66 ± 0.25 μg/mL, and cream 83.4 ± 0.03 μg/mL.<br />Cream SPF value was 7.03 ± 0.01. Consumer acceptance of the products through sensory test ranged from<br />normal to like. Sunscreen creams had good physical stability and the cream has a shelf life preparation one<br />year.<br /><br />

Abstract. Luthfiyana N, Bija S, Anwar E, Laksmitawati DE, Risalinda GL. 2022. Characteristics and activity of chitosan from mud crab shells on acne bacteria: Staphylococcus aureus, S. epidermidis and Propionibacterium acnes. Biodiversitas 23: 6645-6651. Chitosan is a product of chitin deacetylation, which has the potential to act as acne bacteria. The study aimed to determine the characteristics and activity of chitosan from mud crab shells on acne bacteria, i.e., Staphylococcus aureus FNCC 0047, Staphylococcus epidermidis FNCC 0048 and Propionibacterium acnes ATCC 11827. The research used a descriptive method for analyzing the quality of chitosan and antibacterial activity using analysis of variants at a 95% confidence interval with one factor, while the addition of chitosan as much as 0.25%; 0.5%; 0.75%; and 1% with three replications. The results showed that the value of deacetylation degree (DD) was 76%. The morphology of chitosan shows irregular, wavy, porous shapes and contains several elements: C, O, Ca, and Al. The antibacterial activity of chitosan at concentrations of 0.25%, 0.5%, 0.75%, and 1% showed an inhibition zone of S. aureus (9.5±0.71 mm, 10±0 mm, 11±0 mm, 13.5±0.71 mm), S. epidermidis (9±0 mm, 10±0 mm, 11±0 mm, 12.5±0.71 mm), and P. acnes (28.5±0.7 mm, 28.5±0.7 mm, 31±5.56 mm, 34.5±6.36 mm). The concentration of 1% gives the effectiveness in inhibiting the growth of acne bacteria. This study concludes that chitosan from mud crab shells could be the potential as an anti-acne.

Research has been carried out on the effect of the cooking process on the nutrient composition of Lais Fish (Cryptopterus sp.). The purpose of this study was to ascertain the effect of the cooking process, they are frying, boiling, steaming, and roasting on the nutritional content of Lais Fish (Cryptopterus sp.). The analysis carried out include analysis of water content, carbohydrate content, protein content, fat content, and ash content. The analyzed food ingredients were divided into 4 forms of treatment that is fried, boiled, steamed, and roasted. The method used are the analysis of water content using the oven method (Thermogravimetry), carbohydrate content using clegg anthrone method, protein content using the Kjeldahl method, fat content using the Soxhlet method, and ash content using the furnace method. The results showed that each cooking process had different levels of nutrients. The highest protein was found in steaming process at 20.05%; Fat (12.08%), carbohydrates (24.73%), and ash content (8.59%) were highest in frying process, while the highest water content was in boiling process (62,85%). The high or low of these nutrient levels due to the temperature and the longer of the cooking process. However, the most important thing in food processing is that food can have high nutritional value and be safe for consumption.