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Pemanfaatan tepung rumput laut (Eucheuma cottonii) sebagai bahan baku pembuatan sabun transparan pelembab kulit Ama Tasya'ul Hikmah; Hafiludin Hafiludin
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.23512

Seaweed (Seaweed) is one of the country's leading commodities in the fisheries sector which has the potential to be widely developed. Seaweed can be used as a cosmetic ingredient. One of the cosmetic products made from seaweed is soap. The carrageenan content in soap functions to moisturize the skin. This research used the Completely Randomized Design (CRD) method with the aim of determining the characterization of raw materials consisting of proximate analysis and characteristics of seaweed transparent solid soap including pH test, soap foam test, irritation test, sensory test and moisture test. Soap making used 4 different treatments with the addition of seaweed (F0: control), (F1: 1 g), (F2: 2 g) and (F3: 3 g). The results of the characterization of fresh, dry and flour Eucheuma cottonii seaweed raw materials were analyzed for water, ash, fat, fiber and protein content and had different nutritional content. The addition of Eucheuma cottonii seaweed flour had no significant effect (p.0.05) on the characteristics of seaweed soap which had a pH range of 10.29-10.45 and soap foam of 12.18-13.13 cm. Irritation tests were carried out on 12 panelists and 0 % found redness, itching and roughness. Sensory tests (transparency, aroma and impression after use) were carried out on 30 panelists and it was found that there were significant differences in soap transparency in each formula (p0.05) and no significant differences in aroma and impression after using soap (p0.05). . The results of the moisture test using a skin analyzer showed that the panelists' skin moisture before using transparent soap ranged from 38.81-39.36 % and after using transparent soap it ranged from 45.63-47.09 %. The transparent solid soap formulation provided a significant skin moisturizing effect (p0.05). The highest humidity is in F3, namely by adding 3 g of seaweed flour (Eucheuma cottonii).

Characteristics of the edible film made from Kappaphycus alvarezii of Sumenep seawaters, Madura Hafiludin, Hafiludin; Prameswari, Desti Yulia Radika; Mojiono, Mojiono
Depik Jurnal Ilmu Ilmu Perairan, Pesisir, dan Perikanan Vol 14, No 2 (2025): JUNE 2025
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.14.2.39986

Edible film is a primary packaging in the form of a thin layer that covers food products, and it is usually made from hydrocolloids, lipids, and mixtures of both. Edible film from seaweed carrageenan (Kappaphycus alvarezii) extracts may serve as an alternative to plastic packaging, which is environmentally friendly and safe for consumption. This research aims to analyze the proximate composition ofK. alvareziisamples (lab-scale drying and conventional drying) and investigate its effects on physical characteristics (thickness values, solubility in water, water vapor transmission rate, elongation,and tensile strength) of the edible film. The research was carried out in several stages: sampling, sample preparation, carrageenan extraction, and edible filmmaking. The research was carried out using a completely randomized design with five treatments, namely the addition of 1%, 2%, 3%, 4%, and 5% (w/v) carrageenan extract. The research results showed significant differences in proximate values(water, ash, fat, fiber, and carbohydrates) between seaweed dried by farmers and seaweed dried in the laboratory. The addition of carrageenan extract significantly affected the edible film's thickness, water solubility, and tensile strength. The best characteristics were obtained at a concentration of 2% carrageenan extract, resulting in a thickness of 0.12 mm, solubility in water of 60.43%, water vapor transmission rate of 5.77 g/cm2/hour, elongation of 251.33%, and tensile strength of2.42 Mpa.The results of this research are essential for the development of packaging technology in the future.Keywords:edible filmKappaphycus alvareziicarrageenannutritionscharacteristics

Characteristics of the edible film made from Kappaphycus alvarezii of Sumenep seawaters, Madura Hafiludin, Hafiludin; Prameswari, Desti Yulia Radika; Mojiono, Mojiono
Depik Jurnal Ilmu Ilmu Perairan, Pesisir, dan Perikanan Vol 14, No 2 (2025): JUNE 2025
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.14.2.39986

Edible film is a primary packaging in the form of a thin layer that covers food products, and it is usually made from hydrocolloids, lipids, and mixtures of both. Edible film from seaweed carrageenan (Kappaphycus alvarezii) extracts may serve as an alternative to plastic packaging, which is environmentally friendly and safe for consumption. This research aims to analyze the proximate composition ofK. alvareziisamples (lab-scale drying and conventional drying) and investigate its effects on physical characteristics (thickness values, solubility in water, water vapor transmission rate, elongation,and tensile strength) of the edible film. The research was carried out in several stages: sampling, sample preparation, carrageenan extraction, and edible filmmaking. The research was carried out using a completely randomized design with five treatments, namely the addition of 1%, 2%, 3%, 4%, and 5% (w/v) carrageenan extract. The research results showed significant differences in proximate values(water, ash, fat, fiber, and carbohydrates) between seaweed dried by farmers and seaweed dried in the laboratory. The addition of carrageenan extract significantly affected the edible film's thickness, water solubility, and tensile strength. The best characteristics were obtained at a concentration of 2% carrageenan extract, resulting in a thickness of 0.12 mm, solubility in water of 60.43%, water vapor transmission rate of 5.77 g/cm2/hour, elongation of 251.33%, and tensile strength of2.42 Mpa.The results of this research are essential for the development of packaging technology in the future.Keywords:edible filmKappaphycus alvareziicarrageenannutritionscharacteristics

Peningkatan nilai tambah produk perikanan pesisir dengan perbaikan kemasan dan pemasaran Hafiludin, Hafiludin; Chandra, Adyos Bobby; Alfisuma, Meria Zakiya; Pratiwi, Wiwit Sri Werdhi
Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Vol. 6 No. 3 (2025)
Publisher : Universitas Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jp2m.v6i3.23747

Kecamatan Pademawu Pamekasan memiliki potensi perikanan yang besar, namun potensi ini belum memberikan dampak ekonomi yang signifikan bagi nelayan dan masyarakat pesisir akibat kurangnya pemahaman dalam meningkatkan nilai jual produk hasil perikanan. Tujuan dari kegiatan pengabdian ini adalah untuk memberikan pelatihan dalam peningkatan kualitas dan daya saing produk perikanan melalui perbaikan kemasan dan strategi pemasaran. Fokus utama peningkatan mencakup kualitas produk olahan (ikan kering, ikan asap, kerupuk ikan dan petis ikan), volume produksi serta perluasan pasar. Metode yang digunakan terdiri dari tiga tahap: (1) identifikasi potensi UMKM melalui wawancara dan observasi; (2) sosialisasi dan pelatihan perbaikan kemasan dan pemasaran melibatkan BUMDES dan koperasi; (3) evaluasi dengan pendekatan kuantitatif dan kualitatif untuk mengukur perubahan dalam produksi, pemasaran dan pendapatan. Hasil kegiatan ini menunjukkan produk perikanan Pademawu memiliki potensi pasar yang menjanjikan. Kemasan yang lebih menarik pada produk perikanan dapat meningkatkan daya tarik konsumen, memperpanjang umur simpan, serta mengurangi kerusakan produk. Pemasaran yang lebih efektif berhasil memperluas distribusi. Dampak social dan ekonomi meliputi peningkatan pendapatan nelayan dan UMKM, penguatan jejaring sosial ekonomi serta peningkatan kapasitas pengelolaan usaha perikanan yang berkelanjutan.

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