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Analisis 14C Modern dalam Karang Goniastrea favulus di Kepulauan Spermonde, Sulawesi Selatan melalui Metode Liquid Scintillation Counting (LSC) Andi Tenrisa'na; Alfian Noor; Maming Maming; Muhammad Zakir; Syafyudin Yusuf
Jurnal Ilmiah Aplikasi Isotop dan Radiasi Vol 17, No 1 (2021): Juni 2021
Publisher : BATAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17146/jair.2021.17.1.5719

Abstract

Penelitian ini bertujuan untuk menentuan aktivitas spesifik 14C karang modern dari Kepulauan Spermonde, Sulawesi Selatan dengan metode Liquid Scintillation Counting (LSC). Pengambilan sampel karang Goniastrea favulus dilakukan di Pulau Ballang Caddi dan Pulau Lamputang wilayah middle inner zone Kepulauan Spermonde, Sulawesi Selatan. Penelitian ini melalui tiga tahapan, yakni: pencucian sampel karang, ekstraksi karbonat, dan pengukuran aktivitas 14C menggunakan LSC Hidex 300 SL. Hasil penelitian menunjukkan bahwa aktivitas spesifik rata-rata 14C dari karang Goniastrea favulus adalah 15,31 ± 0,6 dpm/g. Nilai aktivitas 14C karang modern di laut dan karang mati di daratan tidak berbeda signifikan.
Hubungan Sifat Reologis Adonan Terhadap Karakteristik Sensorik Produk Makanan Tepung Komposit Terigu-Sorgum Muhammad Zakir
Jurnal Akta Kimia Indonesia (Indonesia Chimica Acta) Volume 1 No 1 - December 2008
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/ica.v1i1.2445

Abstract

Rheological characteristics of wheat-sorghum flour doughs has been investigated. The rheological properties of wheat dough were observed in the Laboratory of Quality control, PT Berdikari Sari Utama Flour Mills, Makassar. Organolepttic Test on bread made of the dough was conducted in the Laboratory of Food Processing and Chemistry, Research Institute of Cereals, Maros. Sorghum flour replaced wheat flour in the dough at substitution levels of 0, 10, 20, 30, 40 and 50%, respectively. Dough rheology was studied by extensigraph method. An interesting thing on the substitution level can be pointed out from the extensigram characteristics of the composite flour dough. Based on the R’5/E and Rm values, dough with similar baking characteristics to wheat flour dough was still obtained from composite flour until 20% substitution. The organoleptic test on the bread in terms of colour, taste, flavour and texture showed that substitution level at 20% level produced bread closely similar to wheat bread.Key words: Rheology, dough, flour composite, organoleptic, sensoric perception.
Edukasi pemanfaatan limbah cangkang rajungan menjadi pengawet alami pada kelompok nelayan "Mappedeceng" Hasnah Natsir; Rugaiyah A. Arfah; Muh. Yusri Karim; Indah Raya; Ahyar Ahmad; Muhammad Zakir; Muhammad Nadir; Riska Mardiyanti; Herlina Rasyid; Andi Evi Erviani; Fitria Aziz; Anita Anita; Wahyudin Rauf; Gita Gita; Husnul Khotimah; Muh. Nur Alam
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 5 (2025): September
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v9i5.34094

Abstract

Abstrak Limbah cangkang rajungan yang mencapai 40-60% dari total bobot rajungan selama ini hanya dibuang ke lingkungan sehingga menimbulkan pencemaran di daerah pesisir. Kegiatan pengabdian masyarakat ini bertujuan memberikan edukasi dan pelatihan kepada kelompok nelayan "Mappedeceng" di Desa Lasitae, Kecamatan Tanete Rilau, Kabupaten Barru tentang pemanfaatan limbah cangkang rajungan menjadi kitosan sebagai pengawet alami. Metode pelaksanaan terdiri dari tiga tahapan yaitu persiapan, pelaksanaan (penyuluhan, pelatihan teknologi pengolahan, dan praktik langsung), serta evaluasi melalui pre-post test. Kegiatan dilaksanakan pada 9 Agustus 2025 dengan melibatkan 40 peserta. Hasil evaluasi menunjukkan peningkatan pengetahuan peserta sebesar 38,75% berdasarkan perbandingan skor pre-test (rata-rata 10,575) dan post-test (rata-rata 18,325). Kegiatan praktik pembuatan pengawet alami menunjukkan antusiasme tinggi dari peserta, dengan mayoritas merasa percaya diri menerapkan teknologi ini di rumah. Kitosan yang dihasilkan terbukti dapat memperpanjang masa simpan produk perikanan hingga 2-3 kali lipat dan memiliki nilai ekonomi tinggi sekitar Rp 75.000-100.000 per kilogram. Program ini berhasil meningkatkan kesadaran nelayan tentang pentingnya ekonomi sirkular dalam perikanan dan memberikan solusi berkelanjutan untuk mengatasi masalah limbah cangkang rajungan sekaligus menciptakan peluang ekonomi baru bagi masyarakat pesisir. Kata kunci: limbah cangkang rajungan; kitosan; pengawet alami; pemberdayaan nelayan; teknologi pengolahan limbah. Abstract Crab shell waste, which accounts for 40-60% of the total weight of crabs, is often dumped into the environment, causing pollution in coastal areas. This community service activity aims to provide education and training to the "Mappedeceng" fishing group in Lasitae Village, Tanete Rilau District, Barru Regency, on the utilization of crab shell waste into chitosan as a natural preservative. The implementation method consists of three stages: preparation, implementation (counseling, processing technology training, and direct practice), and evaluation through a pre-post test. The activity was carried out on August 9, 2025, involving 40 participants. The evaluation results showed an increase in participant knowledge of 38.75% based on a comparison of pre-test scores (average 10.575) and post-test (average 18.325). The practical activity of making natural preservatives showed high enthusiasm from the participants, with the majority feeling confident in applying this technology at home. The resulting chitosan has been proven to extend the shelf life of fishery products by two to three times and has a high economic value of around IDR 75,000-100,000 per kilogram. This program has successfully raised awareness among fishermen about the importance of a circular economy in fisheries and provided a sustainable solution to address the problem of crab shell waste while creating new economic opportunities for coastal communities. Keywords: crab shell waste; chitosan; natural preservative; fishermen empowerment; waste processing technology.