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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia BULETIN OSEANOGRAFI MARINA Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Journal of Marine Research REKAYASA Jurnal Kimia Riset Jurnal SOLMA Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Mestaka: Jurnal Pengabdian Kepada Masyarakat
Wiwit Sri Werdi Pratiwi, Wiwit Sri Werdi
Department of Chemistry, Sepuluh Nopember Institute of Technology (ITS), Jl. Arief Rahman Hakim,Sukolilo, Surabaya 60111
Agriculture, Biological Sciences & Forestry Humanities Chemistry Computer Science & IT Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Languange, Linguistic, Communication & Media Mechanical Engineering Physics Social Sciences Other

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Analisis Kadar Magnesium dan Kalium pada Garam Rich Minerals Kartika, Ary Giri Dwi; Pratiwi, Wiwit Sri Werdi; Indriawati, Novi; Jayanthi, Onie Wiwid
Rekayasa Vol 12, No 1: April 2019
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (323.457 KB) | DOI: 10.21107/rekayasa.v12i1.5094

Abstract

Pemenuhan sumber mineral dalam makanan yang seimbang mampu menunjang terca­painya kondisi tubuh yang sehat. Garam rich minerals selain digunakan sebagai bumbu dan penyedap makanan, merupakan salah satu sumber mineral yang dibutuhkan oleh tubuh. Kombinasi Ka­n­du­n­gan NaCl dan berbagai mineral lainnya yang tidak dihilangkan dalam proses produksi garam rich minerals mampu menjaga keseimbangan elektrolit dalam tubuh demi memp­ertahankan komposisi keseluruhan fungsi tubuh. Pada penelitian ini, garam rich minerals dihasilkan dari proses penguapan air laut bebas kontaminasi dan tidak menghilangkan berbagai mineral lain­­­nya yang terkandung di dalam air laut. Setiap 1000 ml air laut yang direbus menghasilkan rata-rata 34 gram kristal garam. Data analisis kimia menunjukan kadar air sebesar 5%, NaCl sebesa­r 88% ; kalium sebesar 0.024% serta magnesium sebesar 0.476%. Dari data tersebut garam rich minerals memenuhi SNI syarat mutu garam gurih. Kata kunci: Garam, Rich Minerals, Magnesium, KaliumAnalysis of Magnesium and Potassium Content in Rich Minerals SaltABSTRACTThe Fulfillment of mineral resources in balanced food can support the achievement of a healthy body condition. Rich minerals salt is one of the sources of minerals needed by the body beside it being used as a food seasoning and flavoring. The combination of NaCl content and various other minerals that are not removed in the production process of rich minerals can maintain the electro­lyte balance in the body to maintain the overall composition of body functions. In this study, rich mineral salts were produced from contamination-free seawater evaporation processes and did not eliminate various other minerals contained in seawater. Every 1000 ml of boiled sea water produces an average of 34 grams of salt crystals. Chemical analysis data showed a wate­r content of 5%; NaCl 88%; potassium 0.024% and magnesium 0.476%. From that data, rich minera­ls salt fulfill savory salt quality requirements by SNI. Keywords : Salt, Rich Minerals, Magnesium, Potassium
Produksi MgCl2 dari Bittern melalui Optimalisasi Pemisahan Ion Sulfat Menggunakan Reagen Kalsium Klorida Dihidrat Pratiwi, Wiwit Sri Werdi; Nuzula, Nike Ika; Suci, Desi Suryana; Kartika, Ary Giri Dwi; Effendy, Makhfud
977-2407769
Publisher : Departemen Ilmu Kelautan, Fakultas PerikanJurusan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jmr.v10i2.30687

Abstract

Madura memberikan kontribusi terbesar terhadap produksi garam di Jawa Timur. Produksi garam menghasilkan limbah yang disebut bittern. Bittern merupakan air sisa kristalisasi garam yang berbentuk cairan dengan kadar kepekatan >29o Be dan memiliki kandungan utama berupa ion magnesium. Selama ini, hasil bittern dari tambak garam rakyat Kabupaten Pamekasan, Madura digunakan kembali untuk proses produksi garam, dimana kegiatan tersebut dapat menurunkan kualitas garam. Dalam skala industri, bittern dapat digunakan sebagai bahan baku magnesium, namun diperlukan suatu metode untuk memisahkan senyawa lainnya agar tidak mengganggu proses ekstraksi magnesium. Ion sulfat (SO₄²ˉ) merupakan ion terbanyak kedua yang terkandung dalam bittern, sehingga pemisahan ion sulfat merupakan suatu strategi untuk meningkatkan kualitas bittern sebagai bahan baku magnesium klorida. Pada penelitian ini, proses pemisahan ion sulfat menggunakan reagen kalsium klorida dihidrat (CaCl₂.2H₂O) yang ditambahkan pada bittern dengan perbandingan antara SO₄²ˉ dan CaCl₂.2H₂O yaitu P1 = 1:0,90 ; P2= 1:0,95; P3 1:1; P4=1:1,05; dan P5= 1:1,1. Berdasarkan hasil penelitian, dapat disimpulkan bahwa kandungan sulfat pada bittern yaitu 41257,14±757,14 mg/L. Kadar sulfat pada filtrat dengan perlakuan P₁ = 4,14±0,43 mg/L; P₂ = 5,38±0,22 mg/L; P₃ = 7,57±1,14 mg/L; P₄ = 6,57±0,57 mg/L; dan P₅ = 7,48±0,46 mg/L. Penambahan CaCl₂.2H₂O berpengaruh terhadap kadar sulfat pada bittern yang dapat dilihat dari hasil uji ANOVA.  Perlakuan optimal dari uji lanjut DNMR yaitu pada perlakuan ratio molar 1:0,9 dengan nilai rata-rata 4,1429 mg/L dimana dilihat dari rata-rata paling kecil dari perlakuan lainnya. Hasil penelitian ini menjadi penelitian dasar untuk melakukan optimasi ekstrak magnesium klorida dari bahan baku bittern. Madura provides the largest contribution to salt production in East Java. Salt production generates a waste called bittern. Bittern is the residual liquid of salt crystallization with a concentration of 29oBe and has the main content of magnesium ions. Unfortunately, bittern from the salt pond in Pamekasan Regency, Madura is reused for the salt production process, whereby this activity can reduce the quality of salt. On an industrial scale, bittern can be used as a raw material for magnesium, but a method is needed to separate other compounds so it does not interfere with the magnesium extraction process. Sulfate ion (SO₄²ˉ) is the second most abundant ion contained in bittern. Thus, the separation of sulfate ions is a strategy to improve the quality of bittern as a raw material for magnesium chloride. In this study, the separation process of sulfate ions using calcium chloride dihydrate reagent (CaCl₂.2H₂O) added to bittern with a ratio between SO₄²ˉ and CaCl₂.2H₂O, namely P1 = 1:0,90; P2= 1:0,95; P3 1:1; P4=1:1,05; dan P5= 1:1,1. Based on the research results, it can be concluded that the sulfate content in bittern is 41257.14 ± 757.14mg/L. Sulfate levels in the filtrate  were P₁ = 4.14±0.43 mg/L; P₂ = 5.38±0.22 mg/L; P₃ = 7.57±1.14mg/L; P₄ = 6.57±0.57mg/L; and P₅ = 7.48±0.46 mg/L.The addition of CaCl₂.2H₂O has an effect on the sulfate content of bittern which can be exhibited from the ANOVA test results. The optimal treatment of the DNMR test is the treatment of the molar ratio of 1: 0.9 with an average value of 4.1429 mg/L, which is referred from the smallest average of other treatments. The results of this study serve as basic research to optimize the extract of magnesium chloride from bittern as raw material.
Review Analisa Kondisi Optimum Dalam Proses Pembuatan Biogas Kurniati, Yuni; Rahmat, Anni; Malianto, Bilal Ivandra; Nandayani, Dita; Pratiwi, Wiwit Sri Werdi
Rekayasa Vol 14, No 2: Agustus 2021
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/rekayasa.v14i2.11305

Abstract

Biogas is a gas produced by anaerobic activity with the process of decomposition (degradation) of organic materials. Biogas can be produced from several sources of methane, including domestic (household) waste, biodegradable waste, animal waste, or organic wastes that can be decomposed under anaerobic conditions. This study aims to determine the effect of various conditions (time, pH, stirring time and the type and concentration of inoculum) on biogas production and to analyze the optimum conditions in the biogas production process. This research was conducted with the factors that influence the process of making biogas. Based on the analysis results obtained several processes in the production of biogas, among others, hydrolysis, acetogenesis, asedogenesis, and methanogenesis. The results of the previous experiment were the optimal biogas research from tofu liquid waste, biogas produced with a volume of 26,700 ml, within 36 days and was obtained using an operating temperature of 35-40ᵒC and using cow dung inoculum, and using a 36 liter digester.
Hubungan Fluktuasi Parameter Fisika dalam Produksi Garam Rich Minerals Dengan Media Prototype di Salt House Yoseva, Vellia; Indriyawati, Novi; Pratiwi, Wiwit Sri Werdi; Efendy, Makhfud
Rekayasa Vol 14, No 3: Desember 2021
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/rekayasa.v14i3.12556

Abstract

Madura Island is one of the largest salt producing areas in Indonesia. Salt is included in the type of complementary ingredients in every dish. Rich Mineral salt is salt obtained from the total crystallization process without removing various minerals contained in the raw materials, so that the mineral content is higher than consumption salt in general. This study aims to describe the fluctuations and the relationship between physical parameters consisting of water temperature, water density and water level during the salt production process. This study uses three prototype geomembranes with a size of 60x40x16 cm in salt production. This study uses quantitative methods in the form of numbers obtained based on facts in the field. The results of this study are that the three prototypes have a temperature range, water density and water level that are not significantly different. This is showed by the results of the ANOVA test, where the P-value of the three prototypes is greater than the alpha value (α). In this study also obtained a correlation value between the parameters of water density and water level. The correlation value resulting from the calculation of the linear equation between the two parameters is 0.93. Based on these results, it can be interpreted that the water density and water level have a correlation relationship of 93%. So, it can be concluded that the higher the water level, the lower the water level.  
DETERMINATION OF VITAMIN C CONTENT IN BELL PEPPER (Capsicum annuum L.) WITH DIFFERENT PROTIC POLAR SOLVENT BY UV-VIS SPECTROSCOPY Afnani, Fawait; Yanti, Jamilah Hamidi; Pratiwi, Wiwit Sri Werdi
Jurnal Kimia Riset Vol. 8 No. 2 (2023): December
Publisher : Universitas Airlangga, Campus C Mulyorejo, Surabaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jkr.v8i2.44865

Abstract

Bell pepper can be an antioxidant and has many health benefits because of the high content of vitamin C. Vitamin C contents in yellow and orange bell peppers were extracted using different protic polar solvents and analyzed using the UV-Vis Spectrophotometry method. In this research, the bell peppers were extracted using the maceration technique for two days in 90% concentration of solvents (methanol and ethanol, respectively). Subsequently, the maximum wavelength was determined, and then 100 ppm ascorbic acid was used as a standard solution to analyze vitamin C content. Linearity based on a calibration curve is used to obtain the correlation coefficient of concentration between the standard solution and vitamin C levels in the sample. The result of UV-Vis spectroscopy analysis of this sample shows 373.5 nm of λmax. The linearity is shown in the equation y = 0.0006 x + 0.019. The vitamin C content in all samples had significant differences based on randomized complete block design (RCBD) test result with α = 0.05. The vitamin C level in the yellow pepper sample with an ethanol solvent (340 mg/100 g) was higher than that of the orange pepper sample with ethanol (251 mg/100 g). Meanwhile, the vitamin C content in the sample of yellow peppers with methanol solvent (562.5 mg/100 g) was smaller than that of orange peppers with methanol solvent (757.5 mg/100 g). These contents indicated a different result in the level sources of vitamin C, even if the maceration process used a solvent with a higher dielectric constant.
Aktualisasi Patronasi untuk Membangun Perilaku Peduli Lingkungan pada Kalangan Siswa Sekolah Adiwiyata di Padelegan Pamekasan Asih, Eka Nurrahema Ning; Rizqiyeh, St.; Sofiya, Lely; Widiyawati, Devita; Setiawati, Sulastiana; Nuzula, Nike Ika; Pratiwi, Wiwit Sri Werdi; Kartika, Ary Giri Dwi; Wicaksono, Ashari; Siswanto, Aries Dwi; Efendy, Makhfud
Mestaka: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 3 (2025): Juni 2025
Publisher : Pakis Journal Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/mestaka.v4i3.632

Abstract

Padelegan Village is a coastal village that has a high risk of experiencing physiological stress in the form of pollution produced by domestic waste and industrial waste. This community service activity aims to foster an attitude of caring for the environment, especially character building in Padelegan 1 Elementary School students from an early age. This activity was carried out using three activity programs, namely socializing environmental awareness, reforestation practices through planting green beans and family medicinal plants (toga), education on types of waste, and making rubbish bins using used goods (gallons). The results of the activity showed that as many as 30 students representing 10 students each from classes IV, V, and VI showed that all students were interested in applying and re-practicing the activities that had been carried out. This shows that the entire program that has been carried out and the objectives of the program that have been implemented have succeeded in fostering an attitude of caring for the environment from an early age.
ANALISIS KADAR NaCl DAN MIKROB PADA BUMBU CAMPOR LORJUK DENGAN PENAMBAHAN GARAM KAYA MINERAL Ramadhani, Andini Rizky; Pratiwi, Wiwit Sri Werdi; Siswanto, Aries Dwi; Nuzula, Nike Ika; Kartika, Ary Giri Dwi; Efendy, Makhfud; Asih, Eka Nurrahema Ning
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 21, No 3 (2025): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.21.3.216-222

Abstract

Campor lorjuk merupakan makanan khas Madura berbahan dasar lorjuk (Solen sp.) dan rempah-rempah pilihan yang mudah didapatkan di pasar. Natrium yang terkandung dalam garam konsumsi berperan bagi tubuh sebagai sumber elektrolit. Namun, konsumsi garam yang berlebihan dapat menyebabkan masalah kesehatan seperti hipertensi atau tekanan darah tinggi. Tujuan penelitian ini untuk menentukan perlakuan terbaik bumbu campor lorjuk dengan penambahan garam kaya mineral berdasarkan parameter kadar NaCl terendah dan mikrob (E.coli) sebagai parameter kelayakan pangan pada produk perikanan. Empat sampel garam kaya mineral (K, F1, F2, F3) dianalisis meliputi kadar NaCl dan kadar air, sedangkan empat sampel bumbu campor lorjuk dengan penambahan berbagai jenis garam yakni N = K (tanpa lorjuk), P1 = F1, P2 = F2, dan P3 = F3 (masing-masing 13 g lorjuk) meliputi kadar NaCl, kadar air, dan uji mikroba. Kadar NaCl garam kaya mineral berkisar antara 78% (F3) hingga 93% (K), sementara kadar air berkisar antara 4,9% (F3) hingga 6,5% (F2). Pada kadar NaCl bumbu tertinggi N sebesar (62%) dan terendah P3 sebesar (49%), sementara itu, kadar air berkisar antara 18% (P3) hingga 20% (N, P1, P2). Berdasarkan karakteristik kimia perlakuan (P3) pada bumbu campor lorjuk yaitu NaCl 49%, kadar air 18%. Hasil pengujian mikrobiologi bumbu campor lorjuk sampel (bubuk lorjuk, N, P1, P2, P3) terindikasi negatif <3 MPN/g. Perlakuan P3 yang menggunakan garam kaya mineral F3 menunjukkan hasil terbaik (kadar NaCl terendah dan kadar air optimal), serta memenuhi syarat mutu mikrobiologi (negatif E. coli <3 MPN/g). Oleh karena itu, formulasi F3 direkomendasikan sebagai yang terbaik dan aman dikonsumsi.
Inovasi produk bumbu kaldu kokot Madura dengan penambahan garam kaya mineral Asih, Eka Nurrahema Ning; Salsabila, Marwa; Siswanto, Aries Dwi; Hafiludin; Nuzula, Nike Ika; Kartika, Ary Giri Dwi; Pratiwi, Wiwit Sri Werdi; Efendy, Makhfud
Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Vol. 6 No. 4 (2025)
Publisher : Universitas Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jp2m.v6i4.24195

Abstract

Garam merupakan salah satu komoditas laut utama yang melimpah di Pulau Madura, namun pemanfaatannya sebagai bahan penyedap pada produk pangan lokal, khususnya produk garam kaya mineral, masih sangat terbatas dan belum dioptimalkan. Kegiatan ini bertujuan meningkatkan kompetensi masyarakat dalam mengembangkan bumbu kaldu kokot khas Madura berbahan garam kaya mineral sebagai inovasi pangan fungsional. Pelaksanaan menggunakan pendekatan partisipatif berupa penyuluhan, pelatihan  praktik pembuatan garam kaya mineral, serta demonstrasi formula bumbu instan, yang disertai diskusi interaktif dan pembagian modul pelatihan. Evaluasi dilakukan melalui kuisioner berbasis skala Likert sebelum dan sesudah intervensi untuk mengukur perubahan pengetahuan dan keterampilan. Hasil menunjukkan peningkatan signifikan, yaitu pemahaman dan kemampuan peserta dalam memproduksi bumbu sehat kaldu kokot naik dari 46.9% menjadi 87.14% setelah pelatihan. Kegiatan ini berkontribusi pada upaya pelestarian kuliner tradisional, peningkatan nilai ekonomi garam lokal, serta promosi pola makan sehat melalui diversifikasi produk pangan unggulan. Implikasi jangka panjangnya, program ini membuka peluang pemberdayaan masyarakat dan pengembangan usaha berbasis produk inovasi garam kaya mineral di daerah sentra produksi garam Madura.
Distribusi Barium Terlarut pada Estuari dan Laut Padelegan Kecamatan Pademawu, Kabupaten Pamekasan Hidayatullah, Muhamad Aziz; Pratiwi, Wiwit Sri Werdi; Kartika, Ary Giri Dwi; Indriyawati, Novi; Efendi, Makhfud
Buletin Oseanografi Marina Vol 13, No 1 (2024): Buletin Oseanografi Marina
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/buloma.v13i1.49525

Abstract

Barium (Ba) merupakan salah satu elemen minor di perairan laut yang memiliki nilai ekonomis tinggi apabila dimanfaatkan sebagai produk garam turunan. Sumber utama Ba terlarut berasal dari sungai, dan estuari menjalankan peran penting sebagai pengontrol fluktuasi kadar Ba terlarut pada sungai sebelum masuk ke laut. Penelitian ini bertujuan untuk mengetahui kadar Ba terlarut, distribusi Ba terlarut dan korelasi Ba terlarut dengan salinitas. Kadar Ba terlarut diketahui dari hasil pengujian sampel air laut yang diambil di 9 titik mulai dari daerah estuari hingga laut lepas. Pengujian kadar Ba terlarut menggunakan metode Atomic Absorption Spectrophotometry sesuai SNI 06-6989.39-2005. Kadar Ba terlarut di Perairan Padelegan berkisar antara 0,009-0,003 mg/L. Hasil visualisasi distribusi kadar Ba terlarut tertinggi berada di estuari dan kadar terendahnya berada di stasiun laut lepas. Distribusi Ba terlarut dari estuari hingga laut lepas menunjukkan kadar yang menurun secara bertahap. Hasil korelasi antara kadar barium terlarut dengan salinitas berbanding lurus yang disebabkan oleh intrusi air laut.  Barium (Ba) is a minor element in marine waters which has high economic value when used as a derivative salt product. The main source of dissolved Ba comes from rivers, and estuaries play an important role as controlling fluctuations in dissolved Ba levels in rivers before they enter the sea. This research aims to determine dissolved Ba levels, dissolved Ba distribution and the correlation of dissolved Ba with salinity. Dissolved Ba levels are known from the results of testing seawater samples taken at 9 points from the estuary area to the open sea. Dissolved Ba levels were tested using Atomic Absorption Spectrophotometry based on SNI SNI 06-6989.39-2005. Dissolved Ba levels in Padelegan Water range between 0,009-0,003 mg/L. Visualization results of the distribution of the highest dissolved Ba levels are in estuaries and the lowest levels are at open sea. The distribution of dissolved Ba from the estuary to the open sea shows gradually decreasing levels. Correlation results between dissolved barium levels and directly proportional salinity caused by seawater intrusion.
Mutu produk saus hidrolisat kerang tahu (Meretrix sp.) fortifikasi garam konsumsi kadar NaCl 87%: Product quality of hydrolyzate tofu shell sauce (Meretrix sp.) fortification of consumption salt with 87% NaCl content Salsabila, Marwa; Asih, Eka Nurrahema Ning; Kartika, Ary Giri Dwi; Pratiwi, Wiwit Sri Werdi; Efendy , Makhfud
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 4 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(4)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v28i4.62321

Abstract

Kerang tahu sebagai sumber protein hewani dari laut Madura berpotensi dijadikan produk olahan inovatif saus kerang. Rekacipta inovasi saus kerang perlu penambahan garam konsumsi kadar NaCl 87% untuk menciptakan rasa yang kompleks serta unik dan enzim papain untuk mempermudah proses hidrolisis kerang sebagai bahan baku. Standar produk berdasarkan SNI 01-4275-1996 serta PerBPOM nomor 13 tahun 2019 adalah acuan yang digunakan agar produk aman dikonsumsi. Tujuan penelitian adalah menentukan formula terbaik serta menganalisis perbedaan signifikan penggunaan garam konsumsi dan enzim papain dengan konsentrasi yang berbeda terhadap karakteristik fisik, kimia serta mikrobiologi saus kerang (Meretrix sp.). Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan metode eksperimen meliputi preservasi kerang, hidrolisis kerang, pembuatan saus, uji karakteristik saus, yaitu parameter fisika (viskositas), kimia (proksimat dan pH) serta mikrobiologi (Angka Lempeng Total dan E. coli). Perbandingan konsentrasi dalam proses hidrolisis dengan persentase kerang (%): garam konsumsi (%): enzim papain (%), yaitu 89,1:1:9,9 (F1), 85,5:5:9,5 (F2), 81:10:9 (F3), 76,5:15:8,5 (F4), 72:20:8 (F5), 67,5:25:7,5 (F6). Hasil penelitian menunjukkan karakteristik fisik saus terbaik pada F2 dengan nilai viskositas 1.033±67,55 mPa.s. Berdasarkan SNI 01.4275:1996 dan PerBPOM nomor 13 tahun 2019 diketahui bahwa F3 merupakan formula terbaik berdasarkan karakteristik kimia dan mikrobiologi. Nilai prosimat F3 diantaranya kadar protein 3,81±0,03%, air 80,90±0,44%, abu 3,96±0,05%, lemak 1,57±0,18%, kabohidrat 9,74±0,69%, pH 5.90±0.00, sedangkan ALT 0,29x104 dan E. coli <3 MPN/g. Parameter fisik, kimia (air, abu, protein dan pH) dan mikrobiologi pada saus kerang memiliki perbedaan, sedangkan parameter kimia (lemak dan karbohidrat) tidak berbeda. Secara keseluruhan F3 direkomendasikan sebagai formula terbaik dan aman dikonsumsi masyarakat.
Co-Authors Abidah, Indah Wahyuni Afnani, Fawait Anni Rahmat Aries Dwi Siswanto Ary Giri Dwi Kartika Ashari Wicaksono Asih, Eka Nurrahema Ning Camila, Aysyah Fitria Efendi, Makhfud Efendy , Makhfud Effendy, Makhfud Fitriani, Atiqah Hafiludin, H Hidayatullah, Muhamad Aziz Ilham Maulana Indriawati, Novi Ismawati, Nurul Kurniati, Yuni Lailatul Fauziyah Makhfud Efendy, Makhfud Malianto, Bilal Ivandra Nandayani, Dita Novi Indriyawati Nuzula, Nike I Nuzula, Nike Ika Onie Wiwid Jayanthi Ramadhani, Andini Rizky Rizqiyeh, St. Salsabila, Marwa Setiawati, Sulastiana Sofiya, Lely Suci, Desi Suryana Widiyawati, Devita Yanti, Jamilah Hamidi Yoseva, Vellia Yulitasari, Fara’idhya Intan