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All Journal Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Maslahat
Maylina Ilhami Khurniyati
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Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Energy Engineering Industrial & Manufacturing Engineering

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Pembinaan Ketrampilan Kerja Bagi Tenaga Kerja dan Masyarakat Bidang Industri Kecil Jamur Anis Nurhayati; Maylina Ilhami Khurniyati
Maslahat: Jurnal Pengabdian Kepada Masyarakat Vol. 1 No. 1 (2020): Maslahat: Jurnal Pengabdian kepada Masyarakat (Desember)
Publisher : Universitas Nahdlatul Ulama Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55757/maslahat.v1i1.103

Abstract

Pleurotus ostreatus atau biasa dikenal di masyarakat adalah jamur tiram. Jamur tirammerupakan salah satu jenis jamur kayu yang memiliki cita rasa yang khas mirip dengan dagingayam. Kandungan gizi pada jamur yang paling dominan adalah kandungan protein nyasebanyak 17,5-27%, sedangkan kandungan lemaknya sebanyak 1,6-8% dan kandungan serat pangannya sebanyak 8-11,5%. Jenis olahan makanan dan minuman yang bisa dibuat dari jamurtiram antara lain; keripik, kerupuk, abon, sate jamur, aneka frozen food seperti bakso,martabak, nugget dan lain-lain. Jamur tiram banyak di budidayakan masyarakat Indonesia salah satunya di Desa Pohgading, Kecamatan Pasrepan, Kabupaten Pasuruan. Umumnya petani jamur di Desa Pohgading menjual jamur tiram dalam bentuk segar setelah dipanen. Jamur segar hanya mampu bertahan 24 jam jika disimpan di suhu kamar atau suhu dingin 1o C-5 o C sekitar 4-5 hari. Permasalahan petani Jamur di Desa Pohgading saat ini adalah belum mampu mengolah jamur menjadi olahan makanan karena tidak mempunyai keterampilan dalam mengolah jamur tiram menjadi produk yang mempunyai masa simpan yang lebih lama dan bernilai ekonomis tinggi. Berangkat dari rasa keperdulian dan memberikan manfaat yang lebih besar bagi masyarakat maka team dosen Program Studi Teknologi Hasil Petanian ITSNU Pasuruan bekerjasama dengan Disperindag Kabupaten Pasuruan mengadakan program Pembinaan dan Pelatihan Ketrampilan Kerja bagi Tenaga Kerja dan Masyarakat (Pembinaan dan Pelatihan Kewirausahaan) Industri Kecil Jamur. Metode pengabdian masyarakat yang digunakan adalah ceramah dan praktek pengolahan dan pengemasan olahan jamur tiram.
Aktivitas Antioksidan dan Profil Senyawa Bioaktif Rumput Laut Sargassum sp. Jihan Novitasari; Abd. Rohim; Maylina Ilhami Khurniyati; Pinctada Putri Pamungkas; Elsa Yuliana
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 8 (2025): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Abstract

Indonesia as a maritime country has abundant marine biological resources, including brown algae Sargassum sp. This study aims to explore the antioxidant capacity and characteristics of bioactive compounds from methanol extract of brown algae Sargassum sp. taken from Kondang Merak Beach, Malang Regency. The maceration method was chosen for the extraction process using various times (20, 40, and 60 minutes) and the ratio of seaweed powder to solvent (1:10, 1:20, and 1:30 g/ml). Antioxidant activity was analyzed using the DPPH method, while total phenolic and flavonoid contents were determined using the Folin–Ciocalteu method and spectrophotometry. Identification of bioactive compounds of Sargassum sp. was tested using Liquid Chromatography–High Resolution Mass Spectrometry (LC-HRMS), which allows more accurate and comprehensive detection of compounds. The results revealed that treatment with a time of 60 minutes and a solvent ratio of 1:30 produced the best antioxidant capacity with an IC₅₀ value of 4.71 mg/ml, a total phenolic content of 1.31 mg GAE/g, and a total flavonoid content of 8.80 mg QE/g. LC-HRMS analysis revealed various bioactive compounds including unsaturated fatty acids, flavonoids, terpenoids, and carotenoids, such as α-eleostearic acid, eicosapentaenoic acid, tangeritin, nobiletin, curcumin, and astaxanthin. The presence of these compounds plays an important role in explaining the high antioxidant capacity of Sargassum sp. extract. Therefore, brown algae Sargassum sp. has potential as a natural source of antioxidant compounds for functional food, pharmaceutical, and cosmetic applications.
Co-Authors Abd. Rohim Anis Nurhayati Elsa Yuliana Jihan Novitasari Pinctada Putri Pamungkas