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All Journal JURNAL SAINS DAN TEKNOLOGI PERIKANAN (JIKAN) Jurnal Multidisiplin Sahombu
Jannah, Harizatul
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Agriculture, Biological Sciences & Forestry Arts Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences

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PENGARUH PERIODE PEMELIHARAAN RUMPUT LAUT Kappaphycus alvarezii TERHADAP MUTU NATA de SEAWEED DAN KARAGENAN Jannah, Harizatul
Jurnal Sains dan Teknologi Perikanan Vol 1 No 2 (2021): OCTOBER
Publisher : Fisheries Science Study Program, Faculty of Science and Technology, Muhammadiyah University of Sidenreng Rappang.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (818.276 KB) | DOI: 10.55678/jikan.v1i2.531

Abstract

Nata adalah produk fermentasi yang menggunakan bakteri Acetobacter xylinum sebagai starter dengan substrat berupa sukrosa, yang dapat berasal dari air kelapa, sari buah nenas, sari tebu dan sari kedelai. Penelitian ini bertujuan untuk mengetahui pengaruh periode pemeliharaan rumput laut Kappaphycus alvarezii terhadap kandungan dan mutu nata de seaweed dan karaginan. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) dengan lima perlakuan periode pemeliharaan (50,40,30,20 dan 10 hari) dan 3x ulangan. Hasil analisa sidik ragam (one way ANOVA) memperlihatkan adanya pengaruh periode pemeliharaan terhadap kandungan dan mutu nata de seaweed (P<0,05) yaitu Rendemen, kadar serat, ketebalan, kekenyalan, dan uji organoleptik. Sementara terhadap kandungan dan mutu karaginan, periode pemeliharaan berpengaruh terhadap Rendemen, kadar abu, kadar sulfat dan kekuatan gel, dan tidak berpengaruh terhadap kadar air. Hasil uji Tukey memperlihatkan periode kultur selama 50 hari memberikan hasil terbaik terhadap kandungan dan mutu nata de seaweed dengan Rendemen 42,57%, kadar serat 1,95%, ketebalan 1,26cm dan kekenyalan 591,78 g/mm. Demikian pula terhadap kandungan dan mutu karaginan, hasil terbaik adalah pada periode kultur 50 hari dengan Rendemen 40,76%, kadar abu 19,92%, kadar sulfat 20,99%, kekuatan gel 30,47 g/cm2. Dapat disimpulkan bahwa pemeliharaan selama 50 hari dapat menghasilkan Kappaphycus alvarezii yang bermutu baik dalam pembuatan nata de seaweed dan karaginan Kata kunci : Kappaphycus alvarezii, Periode pemeliharaan, Nata de Seaweed, karaginan
Analysis of the Mineral Content of Mountain Salt in South Krayan District: Implications for Local Food Health Jemri, Jemri; Jannah, Harizatul; Hajar, Siti; Ramli, Ismail
Jurnal Multidisiplin Sahombu Vol. 5 No. 04 (2025): Jurnal Multidisiplin Sahombu, May - Juny (2025)
Publisher : Sean Institute

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Abstract

This research focuses on analyzing the mineral content in mountain salt derived from saltwater sources in the mountainous area of Krayan, especially South Krayan. The main objective of this research is to identify the mineral content in mountain salt, with the hope that it can be further developed for economic, environmental, health, and scientific aspects. Potential uses include natural resource development, health and nutritional benefits, mountain salt-based industries, and sustainable mining practices. The research method involved laboratory testing using Atomic Absorption Spectrometer (SSA), X-Ray Difractometer (XRD), and Scanning Electron Microscopy (SEM). SSA results showed the content of minerals such as Na, K, Mg, Al, Cu, Zn, Fe, Ba, and Sr. XRD analysis identified the main peak of NaCl crystals with impurities of KCl, CaCl₂, MgCl₂, and AlCl₃. SEM observations revealed a cuboidal crystal morphology with a space group of Fm3m and a crystal lattice length of 5.620 Å. Overall, this study aims to understand the mineral composition of mountain salt and its implications for local food health.
Co-Authors jemri, jemri Ramli, Ismail Siti Hajar