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All Journal JURNAL PENGABDIAN KEPADA MASYARAKAT AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan AMALIAH: JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Aisyah : Jurnal Ilmu Kesehatan Moluccas Health Journal BAKTI : Jurnal Pengabdian Kepada Masyarakat MAREN: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Zasendy Rehena
Faculty Of Health, Universitas Kristen Indonesia Maluku
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Veterinary Other

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Journal : AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan

 1 
Pemanfaatan Eucheuma cottonii dan Sargassum crassifolium Dalam Cookies Sagu Untuk Meningkatkan Kadar Iodium Tikus (Rattus novergicus) Zasendy Rehena; Lydia M. Ivakdalam
Agrikan: Jurnal Agribisnis Perikanan Vol 11, No 2 (2018)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (526.276 KB) | DOI: 10.29239/j.agrikan.11.2.74-80

Abstract

Disorders due to iodine deficiency (GAKI) are very serious nutrit ional problems, because they affect the survival and quality of human resources.  The effect that is well known to people due to lack of iodine is goiter, suffering from mental disability, namely midget, mute, deafness, and mental disorders. Central Maluku Regency has a very high IDD prevalence rate, which is 33.39%. The strategy is to reduce the search for local food  alternatives  such  as  seaweed.  Seaweed  contains  high  iodine  and  can  be  consumed  to  prevent  iodine deficiency.  Central  Maluku  Regency  has  abundant  and  high  quality  seaweed,  but  the  level  of  consumption directly by the people as food is still low, thus it is necessary to develop food technology that utilizes seaweed to produce snack / snack products such as cookies. Cookies are generally made from raw flour but can be replaced by  using  sago  flour  which  is  rich  in  carbohydrates  (starch).  The  purpose  of  this  study  was  to  determine  the effect of the type and concentration of seaweed in sago cookies on iodine levels of rats (Rattus norvegicus). The results  showed  that  rats  given  iodine  standard  rations  had  iodine  levels  with  moderate  deficiency,  and  mice given adequate iodine ration had normal iodine levels. The results also showed that the administration of ration cookies containing Sargassum crassifolium 20%, 30%, and 40%, as well as Eucheuma cottonii 30% and 40% could increase rat iodine levels to be optimal. Hypothesis test results showed that the treatment of seaweed type and concentration in the ration of cookies had a significant effect on rat iodine levels. The interaction of types of Sargassum crassifolium 40% was more influential in increasing rat iodine levels. Based on the results of this study it is recommended: Cultivation needs to be developed especially on the types of Eucheuma cottonii and Sargassum crassifoliumin the Central Maluku Regency.Disorders due to iodine deficiency (GAKI) are very serious nutritional problems, because they affectthe survival and quality of human resources. The effect that is well known to people due to lack of iodine isgoiter, suffering from mental disability, namely midget, mute, deafness, and mental disorders. Central MalukuRegency has a very high IDD prevalence rate, which is 33.39%. Thestrategy is to reduce the search for localfood alternatives such as seaweed. Seaweed contains high iodine and can be consumed to prevent iodinedeficiency. Central Maluku Regency has abundant and high quality seaweed, but the level of consumptiondirectly by the people as food is still low, thus it is necessary to develop food technology that utilizes seaweed toproduce snack / snack products such as cookies. Cookies are generally made from raw flour but can be replacedby using sago flour which is rich in carbohydrates (starch). The purpose of this study was to determine theeffect of the type and concentration of seaweed in sago cookies on iodine levels of rats (Rattus norvegicus). Theresults showed that rats given iodine standard rations had iodine levels with moderate deficiency, and micegiven adequate iodine ration had normal iodine levels. The results alsoshowed that the administration of rationcookies containing Sargassum crassifolium 20%, 30%, and 40%, as well as Eucheuma cottonii 30% and 40%could increase rat iodine levels to be optimal. Hypothesis test results showed that the treatment of seaweed typeand concentration in the ration of cookies had a significant effect onrat iodine levels. The interaction of types ofSargassum crassifolium 40% was more influential in increasing rat iodine levels. Based on the results of thisstudy it is recommended: Cultivation needs to be developed especially on the types of Eucheuma cottonii andSargassum crassifolium in the Central Maluku Regency.
The Utilization Of Coconut Tombong As A Raw Material For Flour Griennasty Clawdya Siahaya; Samuel Titaley; Zasendy Rehena
Agrikan: Jurnal Agribisnis Perikanan Vol 14, No 1 (2021)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.14.1.33-43

Abstract

This study is the first step in developing coconut (Cocos nucifera) tombong which has not been utilized by society. The purpose of this study is to obtain a proper drying time in producing a nutrient-grade coconut tombong flour. This study used an experimental design with a complete randomized design where the coconut tombong was dried at 50°C for 6,7 and 8 hours. Furthermore in the analysis of content carbohydrate, protein, fat, ash content, crude fiber and water content. The results of the analysis showed that coconut tombong flour with 8 hours drying produced the best of coconut tombong flour compared with 6 and 7 hours drying, with lower moisture content 11, 7353%, fat 8,1666%, protein 11,7158%, ash content 7,4917% and crude fiber 11,8421%. The results of statistical test show that the drying treatment of 6, 7 and 8 hours gives a very significant difference to the average chemical properties (carbohydrate, moisture content, protein, fat, ash content, crude fiber) coconut tombong flour with Fvalue > Ftable 5% or significance value of all treatments is smaller than alpha value 0.05. Based on these results, it can be concluded that coconut tombong  flour which through the drying process at 50°C for 8 hours (L3) is the best treatment among two other treatments (L1 and L2) which has the potential to be further developed as various substitution materials food products.
Co-Authors Adriana Ritje Nendissa Adriana Sainafat Andriana R Nendissa Arthur Huwae Bellytra Talarima Chricela Natalia Joseph Dene Fries Sumah Devita Madiuw Dian Thiofany Sopacua Feby Manuhutu Gracia Victoria Souisa, Gracia Victoria Joan Herly Herwawan Lydia M Ivakdalam Monike Hukubun Samuel Titaley Siahaya, Griennasty Clawdya Tasijawa, Fandro Armando Valensya Yeslin Tomasoa Vanny Leutualy