Ikan biang (Ilisha elongata) memiliki nilai konsumsi yang tinggi di Provinsi Riau. Di Indonesiaikan biang biasanya diolah menjadi ikan asin agar tahan lama. Metode penggaraman yang dilakukan adalahpenggaraman kering dengan kadar garam 5%, 10% dan 15% (b/b). Tujuan dari penelitian ini adalahmenentukan komposisi proksimat ikan biang asin kering dengan perbedaan konsentrasi garam.Pengujiandilakukan di Politeknik Kelautan dan Perikanan Dumai, Laboratorium karakteristik bahan baku hasilperikanan THP IPB dan Laboratorium Kimia Terpadu IPB. Hasil penelitian menunjukkan kadar air ikan biangasin kering berkisar 14.09% - 18,71%. kadar abu berkisar 22.20% - 24.02%, kadar protein sebesar 46.68% -49.08%, lemak sebesar 4.52% - 5.77%, dan karbohidrat 6.07% - 9.55%. Hasil penelitian memberikaninformasi bahwa perbedaan konsentrasi garam berpengaruh terhadap komposisi proksimat ikan biang asinkering.
Ikan lomek (Harpodon neherus) merupakan salah satu jenis ikan yang banyak dikonsumsioleh masyarakat Riau dalam kondisi segar maupun diolah dengan penggaraman dan pengeringan.Permasalahan pada produk ikan lomek asin di pasaran adalah belum diketahuinya kadar proksimat,yang merupakan salah satu parameter penting dalam penentuan mutu produk perikanan. Tujuan daripenelitian ini adalah untuk mengetahui pengaruh konsentrasi garam terhadap kandungan proksimatpada ikan lomek asin. Penelitian dilakukan preparasi bahan baku dan pembuatan ikan asinmenggunakan metode penggaraman kering dengan konsentrasi garam 5%, 10% dan 15%.Penambahan konsentrasi garam 10% merupakan perlakuan dengan hasil komposisi proksimat terbaikyaitu kadar air 15,4%, kadar abu 23,66%, kadar protein 50,64%, kadar lemak 3,7%, dan karbohidrat6,6%. Penambahan garam dengan konsentrasi yang berbeda berpengaruh terhadap komposisiproksimat ikan lomek asin kering, yang meliputi kadar air, kadar abu, kadar protein, kadar lemak, dankadar karbohidrat.
Mangrove leaves are green plants that have high antioxidant potential and bioactive compounds such as flavonoids, alkaloids/tannins, phenols, catechins, saponins, triterpenoids, and many other compounds. The growing’s place and environment, mangrove leaf species, and mangrove leaf age. Based on the many properties of the two types of mangroves, mangrove leaves have the potential to be used as raw materials for making alternative drinks such as tea. The research method used is an experimental design with a completely randomized design (CRD) with a factorial pattern with 2 factors (Rhizophora sp. leaves & extracts). Sonneratia sp.) and 2 test levels (old and young leaves). The results showed that mangrove leaf tea has the potential to be used as an alternative drink with high antioxidant activity (strong-very strong) with an IC50 value in the range of 49.76-50.12 with the highest antioxidant activity value obtained by leaves. Rhizophora mucronata (RM2) tea with old leaves as raw material.
<p>Abstract<br />Organic fertilizer is highly recommended for soil and plant because it can improve the productivity and repair physical, chemical, and biological of soil. Sargassum sp. and surimi liquid wastes contain organic matter and nutrient needed by plants and soils. The addition of marine bio-activator which contains bacterial isolates from litter mangrove serves to accelerate the composting time and increases the activity of microorganisms in the decomposition process. The purpose of this study was to determine optimum time and the best formulation of decomposition process organic fertilizer. Raw materials used a waste of seaweed Sargassum sp., marine bio-activator and surimi liquid waste from catfish (Clarias sp.). The research was conducted six treatments control, Sargassum sp. + marine bio-activator, surimi liquid waste , Sargassum sp. + marine bio-activator + surimi liquid waste 80%, 90%, 100%. All treatments were fermented for 9 days and analysed the C-organic, total N, C/N ratio, P2O5, K2O on days 0, 3, 6 and 9. The results showed the optimum fermentation period was on the 6th day. The most optimum concentration of surimi liquid waste added was at a concentration of 90%, with characteristics of the products was C-organic 0.803±0.0115%, total N 740.063±0.0862 ppm, C/N ratio 10.855±0.1562, P2O5 425.603±0.2329 ppm, K2O 2738.627±0.2836 ppm.</p>
Mangrove leaves consist of antioxidants to covert the nutritional value during storage, to the handling of radical scavenging and lipid oxidation. Many kinds of mangrove species such as Avicennia officinalis (AO), Avicennia marina (AM), and Rhizophora apiculata (RA) with contains an antioxidant such as flavonoids, tannins, and saponin. The study was aimed to determine FFA Value, Peroxide Value (PV), vitamin C, and antioxidant activity of chocolate by adding mangrove leaves powder (A. officinalis, A. marina, and R. apiculata) during storage 14 days at ambient temperature. The design used in this research was Randomized Block Design (RBD) using three different treatments for variety mangrove leaves powder. The test method used in this study are testing FFA Value, Peroxide Value (PV), vitamin C, and antioxidant activity. The statistical analysis used in this study is the analysis of variance (ANOVA) with a confidence level of 95. %. The addition of mangrove leaf powder affects biochemical changes in chocolate products during 14 days of storage. The addition of R. apiculata leaf powder can slow the increase in FFA and PV levels and decrease antioxidant activity in chocolate bar products during the shelf life. In addition, the addition of Avicennia marina leaf powder can slow down the decrease in vitamin C levels due to the storage process. The results of Vitamin C test from chocolate with the addition of Avicennia marina leaf powder during storage for 14 days decreased by 0.18%, Avicennia officinalis 0.19%, and Rhizophora apiculata 0.35%.
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