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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Bina Bahari : Jurnal Pengabdian Kepada Masyarakat JURNAL REKAYASA KIMIA & LINGKUNGAN
Hasan, Tahirah
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Education Energy Engineering Materials Science & Nanotechnology Physics Other

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Bioactive Potential and Antioxidant Activity of Blood Clam (Tegillarca granosa L.) Protein for Functional Food Applications Hasan, Tahirah; Alim, Nur; Salim, La Ode Agus
Jurnal Rekayasa Kimia & Lingkungan Vol 19, No 2 (2024): Jurnal Rekayasa Kimia & Lingkungan (December, 2024)
Publisher : Chemical Engineering Department, Syiah Kuala University, Banda Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23955/rkl.v19i2.42037

Abstract

This study investigates the antioxidant potential and protein content of the blood clam (Tegillarca granosa L.), a marine species rich in bioactive compounds that could serve as a functional food source. Antioxidants play a crucial role in combating free radicals, which are linked to various degenerative diseases. This research aims to quantify the protein content and evaluate the antioxidant activity of blood clam extracts to assess their potential for functional food applications. The study utilized the Lowry method to measure protein content and the DPPH assay to assess antioxidant activity. Blood clam samples were collected from the coastal region of Pangkep, South Sulawesi. Protein levels were determined using UV-Vis spectrophotometry, while antioxidant activity was quantified by IC50 values. Results indicate that blood clams contain 21.75% protein, with an IC50 antioxidant value of 17.935 0.360 g/mL, which, while lower than ascorbic acid (IC50 = 2.34 g/mL), demonstrates substantial antioxidant activity. This studys unique contribution to the functional food field lies in identifying blood clams as a promising source of both protein and antioxidants, with potential health benefits related to oxidative stress prevention. The practical implications highlight blood clam's suitability as a natural functional food ingredient aimed at supporting overall health.
SOSIALISASI PANGAN FUNGSIONAL DARI SUMBER DAYA LAUT KEPADA MASYARAKAT PESISIR SAMBOANG KECAMATAN BONTOTIRO Hasan, Tahirah; Nurdaya, Nurdaya
Bina Bahari Vol 2, No 3 (2023): OKTOBER 2023
Publisher : Program Studi Ilmu Kelautan, FMIPA Universitas Tanjungp

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/binabahari.v2i3.39

Abstract

Back to nature is a term about returning to nature both in terms of medicine and in terms of food and drink. The sea is a food resource that provides many sources of nutrients such as protein, carbohydrates and fats, but it has not yet been utilized optimally by local communities. The aim of this activity is to increase the understanding of the Samboang coastal community in utilizing marine resources such as fish, seaweed, shellfish and several other types of marine biota. The results of the activity evaluation showed that the activity participants had expertise in selecting food for health from the sea. The activity was attended by 20 local people, delivered using a lecture method containing material relevant to the topic. Backt to nature, nutrition samboang, sea
PELATIHAN PENGOLAHAN SATE KERANG SEBAGAI PRODUK FROOZEN FOOD BAGI MASYARAKAT SEKITAR MANGROVE DESA TONGKE-TONGKE SINJAI KECAMATAN SINJAI TIMUR hasan, tahirah; Juhana, Juhana
Bina Bahari Vol 1, No 2 (2022): OKTOBER 2022
Publisher : Program Studi Ilmu Kelautan, FMIPA Universitas Tanjungp

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/binabahari.v1i2.11

Abstract

Tongke-tongke Village is one of the Mangrove Conservation Areas in the East Sinjai area. The condition of mangroves that grow in this area is in a dense category, and its distribution is more towards the sea and has become one of the natural tourist destinations in the area. The many types of shellfish that live in this area are a source of income for local residents, especially those around tourist areas. The purpose of this activity is to improve the skills of residents who live in the mangrove ecotourism area of Tongke-tongke village in making scallop satay which can be a special menu for culinary offerings for visitors and souvenirs from the area. The activity was attended by 20 participants consisting of mothers and teenagers, carried out using lecture methods and practical demonstrations. From the results of evaluation and monitoring at the end of the activity, it shows that this activity is enthusiastically sought after by coastal communities, as well as increasing the ability of the surrounding community to process the many shellfish in the area, into culinary offerings that are more durable and taste delicious.scallop satay; Tongke-tongke; frozen food; mangrove
Amino Acid Content Profile and Antioxidant Activity Test of Spirulina Platensis Bioactive Protein Extract Using DPPH Method Hasan, Tahirah; Ida, Nur; Yasir, Yasnidar
Jurnal Penelitian Pendidikan IPA Vol 11 No 4 (2025): April
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i4.10916

Abstract

The study of Amino Acid Content Profile and Antioxidant Activity Test of Spirulina platensis Bioactive Protein Extract with DPPH Method has been conducted. This study aims to determine the protein content and IC50 value of Spirulina platensis bioactive protein extract with DPPH method. The research method includes extraction of Spirulina platensis powder using buffer A solvent. Determination of protein content with Lowry method using Bovine Serum Albumin (BSA) as standard solution and antioxidant activity test with DPPH method. The results of the analysis of protein content of Spirulina platensis extract obtained a level of 39.51%. The antioxidant activity test against DPPH free radicals showed that Spirulina platensis protein extract has antioxidant activity with IC50 value of 599.17 ± 3.75 ppm.
Co-Authors Alim, Nur Hasri, Hasri Hasri Juhana, Juhana Nur Ida Nurdaya, Nurdaya Salim, La Ode Agus Yasir, Yasnidar