Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal Biopendix: Jurnal Biologi, Pendidikan dan Terapan BIOEDUPAT: Pattimura Journal of Biology and Learning
Tuapattinaya, Prelly
Unknown Affiliation
Biochemistry, Genetics & Molecular Biology Education Immunology & microbiology

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Macroalgae As a Source of Food And Health For Coastal Communities in Moluccas Province Tuaputty, Hasan; Papilaya, Pamela Mercy; Tuapattinaya, Prelly; Parry, Cornelia; Alimudi, Saiful
BIOEDUPAT: Pattimura Journal of Biology and Learning Vol 4 No 1 (2024): Bioedupat : Pattimura Journal of Biology and Learning
Publisher : Program Studi Pendidikan Biologi, Pascasarjana, Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/bioedupat.v4.i1.pp153-164

Abstract

These various types of macroalgae have an important role in the lives of coastal communities as a source of nutritious food and also have ecological and biological functions in maintaining the stability of marine ecosystems and as a place to live and protect other biota. This group of macroalgae has economic potential, namely as food, raw materials in industry and health. To find out macroalgae as a source of food and health, a study was carried out using a collaborative experimental research approach in the F-MIPA Laboratory at Pattimura University and field surveys in various districts of Moluccas Province.Types of macroalgae consumed by people in Maluku Province include: Eucheuma conttonii, Gracilaria salicornia, Caulerpa lentillifera, Kappaphycus alvarezii, Gracilaria arcuate species. Of these 5 types of macroalgae, 4 species are red macroalgae class Rhodophycea and 1 species is green macroalgae class Chrorophycea. The results of proximate analysis show that macroalgae are consumed by the public. The highest carbohydrate content in the macrolaga Gracilaria arcuata was 2.1370%, the highest proteins content in the macroalgae Eucheuma conttonii was 0.9161%, the fat content in the macrogaze was highest in the Kappaphycus alvarezii type at 0.4053%, the highest ash content in the macroalgae was in the Eucheuma conttonii type at 5.8155%. The highest water content contained in various types of macroalgae in the macroalgae Caulerpa lentillifera was 93.5485%. There is a linear correlation between the knowledge of coastal communities in several districts of Maluku Province who consume macroalgae as a source of food and health, and the attitude of coastal communities towards cooking menus made from macroalgae. This is proven by the analysis results showing an R value of 2 = 0.779, which means there is a significant correlation between knowledge. and public attitudes about macroalgae as a source of food and health. The existence of this significant relationship is due to the influence of knowledge of 77.9% on the attitudes of people who consume macrolaga, and only 22.1% is influenced by other factors. The results of the analysis show that there is an influence of knowledge on people's attitudes about macrolags as a source of food and health. According to the results of the analysis, it shows a value of df = 44-43 = 1 with a value of F = 221,690 with a significance level of 000, <p 0.05, this means that there is The significant influence between people's knowledge and attitudes towards the food menu comes from various types of macroalgae.
PENGARUH LAMA FERMENTASI DAN JENIS GULA TERHADAP KADAR ALKOHOL MINUMAN BERBAHAN DASAR GANDARIA (Bouea macrophylla Griff) Tuapattinaya, Prelly; Papilaya, Pamela Mercy; Tibalilatu, Anthonia R.O
BIOPENDIX: Jurnal Biologi, Pendidikan dan Terapan Vol 10 No 1 (2023): Biopendix: Jurnal Biologi, Pendidikan & Terapan
Publisher : Program Studi Pendidikan Biologi FKIP Unpatti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biopendixvol10issue1page102-109

Abstract

Background: Alcoholic beverages can be derived from palm sap or fruit juice. The fruit most widely used as a base for alcoholic beverages by the fermentation is generally grapes. The Gandaria (Bouea macrophylla Griff) can be used as raw material for substitute grapes for the process of making alcoholic beverages. Sugar is one of the important factors, because sugar is fermented by yeast into ethanol and CO2. The purpose of this research was to know the effect of fermentation time and types of sugar on alcohol content in gandaria(Bouea macrophylla Griff)-based drinks and organoleptic tests as a support for practicum in Ethnobotany courses. Methods: The research was conducted on 13 February-06 March 2023 at the Basic Chemistry Laboratory FMIPA and used destilation method. Results: The results showed that the combination of fermentation time and sugar type gave a very significantly different effect on each treatment. This can be seen from the results of the Least Significant Difference test where every week there is an increase in alcohol content. While, the organoleptic test showed the level of liking of the colour with the highest score of 2.9 in treatment f3g1, for the odor with the highest score of 2.9 in treatment f3g2 and for the taste with the highest score of 3.6 in treatment f2g1. Conclusion: Based on the results of the study, it was concluded that the time of fermentation and the type of sugar influenced the alcohol content of gandaria (Bouea macrophylla Griff). -based drinks
PROFIL STRUKTUR KOMUNITAS LAMUN DI PERAIRAN PANTAI KELAPA INDAH DESA MAHU KECAMATAN SAPARUA TIMUR SEBAGAI SUMBER PEMBELAJARAN BIOLOGI Tuapattinaya, Prelly; Pattiasina, Eifan Boyke; Pattipeilohy, Johana; Sahetapy, Marcelino; Wattimena, Chilf
BIOPENDIX: Jurnal Biologi, Pendidikan dan Terapan Vol 10 No 1 (2023): Biopendix: Jurnal Biologi, Pendidikan & Terapan
Publisher : Program Studi Pendidikan Biologi FKIP Unpatti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biopendixvol10issue1page148-155

Abstract

Background: Seagrass is a higher plant (Anthophyta) that lives and grows immersed in the marine environment; have vessels, have rhizomes, have roots, and reproduce generatively (seeds) and vegetatively. Seagrass is one of the natural resource ecosystem plants that lives in shallow waters and has many benefits for biota associated with the surrounding environment. Several studies related to seagrass ecosystems have been carried out in Maluku waters, but there are no records regarding the structural profile of seagrass communities on Saparua Island. Methods: This research is descriptive research. Descriptive research is used to reveal information about hydrological conditions, species composition, species diversity. This research was conducted in the waters of Kelapa Indah Beach, Mahu Village, Saparua District Results: The conditions of environmental physical and chemical factors with a temperature of 280C, salinity 31 ‰, pH 7.3, and Dissolved Oxygen 6 mg/L in the waters of Mahu village are sufficient to support the growth and spread of seagrass. Composition of the types of seagrass found in the coastal waters of Mahu village are 5 types and Conclusion: The level of seagrass diversity in Mahu village waters is classified as moderate.
Co-Authors Alimudi, Saiful Pamela Mercy Papilaya, Pamela Mercy Parry, Cornelia Pattiasina, Eifan Boyke Pattipeilohy, Johana Sahetapy, Marcelino Tibalilatu, Anthonia R.O Tuaputty, Hasan Wattimena, Chilf