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All Journal JURNAL GALUNG TROPIKA Proceeding Biology Education Conference
Fatimah Hardianti A
Universitas Muhammadiyah Sorong
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Materials Science & Nanotechnology Medicine & Pharmacology Public Health

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PHYSICAL Karakteristik Fisik dan Aktivitas Antioksidan dalam Pengembangan Nori dari Daun Mangrove Jeruju (Acanthus ilicifolius L.) Sulfiana; Fatimah Hardianti A; Fadalia Tanasali; Maria Marselina Ghela; Amirula Kelibay; Istyqamah Muslimin
Jurnal Galung Tropika Vol 14 No 2 (2025)
Publisher : Fakultas Pertanian, Peternakan dan Perikanan Universitas Muhammadiyah Parepare

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v14i2.1366

Abstract

Indonesia has great potential in terms of mangrove ecosystems, with around 22.8% of the world's mangrove cover located in this country. One type of mangrove that is interesting to develop is Acanthus ilicifolius L. (jeruju), which contains useful secondary metabolites, such as alkaloids, flavonoids and saponins. This research aims to explore the potential of jeruju mangrove leaves as raw material for nori, a functional food rich in antioxidants. This research method includes making nori from jeruju mangrove leaves with variations in leaf concentration (P1: 25 g, P2: 50 g, P3: 75 g), and organoleptic analysis, as well as antioxidant activity. This research used laboratory experimental methods, using a Completely Randomized Design (CRD) with 3 treatments and 3 replications. The results showed that the nori produced had a blackish green color with a texture that varied according to the concentration of jeruju mangrove leaves. Organoleptic tests showed favorable results for panelists in the parameters of appearance, aroma, taste and texture, although there were significant differences in appearance. The results of the antioxidant activity test using the DPPH method showed that nori treated with P3 (75 g) had a lower IC50 value, indicating better antioxidant activity compared to other treatments. Based on nutritional content analysis, nori jeruju has competitive levels of protein, fat, fiber and carbohydrates, making it a functional food product with potential for further development.
Pemberdayaan Kelompok Mama-mama Papua melalui Pelatihan Diversifikasi Abon Ikan Cakalang (Katsuwonus pelamis) di Malanu, Papua Barat Daya Sukmawati Sukmawati; Sulfiana Sulfiana; Fatimah Hardianti A
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 20, No 1 (2023): Proceeding Biology Education Conference
Publisher : Universitas Sebelas Maret

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Abstract

Pelatihan diversifikasi abon ikan cakalang yang dilakukan di Malanu merupakan suatu bentuk pemberdayaan untuk memberikan pengetahuan serta keterampilan kepada Mama-mama Papua dalam memanfaatkan dengan baik sumber daya alam yang tersedia. Ikan cakalang merupakan salah satu spesies ikan yang banyak dan mudah diperoleh di Papua Barat Daya khususnya Kota Sorong. Pada umumnya masyarakat hanya mengkonsumsi ikan cakalang dalam bentuk olahan rumahan saja seperti dibakar, digoreng dan dimasak langsung. Namun dengan adanya pelatihan diversifikasi abon ikan cakalang ini, bertujuan mampu meningkatkan keterampilaan dalam mengolah ikan cakalang yang berbeda dari biasanya, serta menambah wawasan Mama-mama Papua terkait cara pengolahan ikan cakalang. Sehingga akan menambah daya tarik untuk mengkonsumsinya dan menambah nilai ekonomis yang tinggi. Metode yang digunakan pada kegiatan ini yaitu pelatihan diversifikasi abon ikan cakalang dengan penambahan jantung pisang sebagai sumber serat kepada Mama-mama Papua. Hasil yang diperoleh dari kegiatan ini yaitu meningkatkan wawasan dan keterampilan Mama-mama Papua dalam mengolah ikan cakalang menjadi diversifikasi olahan abon ikan cakalang.
Co-Authors Amirula Kelibay Fadalia Tanasali Istyqamah Muslimin Maria Marselina Ghela Sukmawati, Sukmawati Sulfiana Sulfiana