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All Journal Jambura Journal of Chemistry JURNAL PERIKANAN TROPIS Jurnal Pengabdian Masyarakat Aufa (JPMA) KNOWLEDGE: Jurnal Inovasi Hasil Penelitian dan Pengembangan Research Horizon
Tukan, Maria Magdalena Nona Motu
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Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Physics Public Health Social Sciences Other

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Antioxidant Activity and Inhibition of Α-Glucosidase from Yellow Root Extract (Fatuoa Pilosa Gaudich) In Vitro Tukan, Maria Magdalena Nona Motu; Falah, Samsul; Andrianto, Dimas; Najmah, Najmah
Jambura Journal of Chemistry Vol 5, No 2 (2023): August
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34312/jambchem.v5i2.20503

Abstract

Yellow root (Fatoua pilosa Gaudich) is a type of plant which is found on lowland mostly in Japan, China and usually grow in the dry bushes. Traditionally, the yellow root (Fatuoa pilosa Gaudich) is used to treat the disease of diabetes mellitus and as antiinflamation. One of the causes of diabetes disease is oxidative stress. Oxidative stress can be reduced by using antioxidants. This research aims to explore antioxidant activity and inhibition of α-glucosidase enzyme from yellow root extract (Fatoua pilosa Gaudich.). Quantitative determination of total phenolic by using folin-ciocalteu method declared as gallic acid equivalents (GAE) per gram of extract, levels of total flavonoids with AlCl3 method declared as Quercetin equivalen (QE), and antioxidant activity in fertilization with the DPPH (2, 2-diphenyl-1- picrylhydrazyl) stated in the IC50 (concentration inhibition). The Results showed that the highest levels of total flavonoids was in extract ethanol 96% 199.44 g QE/g extract, while the total phenolic levels highest in 70% ethanol extracts 211.54 mg GAE/g extract. The highest IC50 obtained from antioxidant test of yellow root extrat was 70% ethanol extract 14.62 μg/mL and the most active fraction that can inhibit α-glucosidase enzyme was of ethyl acetate fraction with IC50 values 680.54 μg/mL.
AKTIVITAS ANTIOKSIDAN PADA TINTA GURITA (Octopoda sp) DI KABUPATEN FLORES TIMUR Prada, Maria Noralista; Tukan, Maria Magdalena Nona Motu; Peni, Donata
KNOWLEDGE: Jurnal Inovasi Hasil Penelitian dan Pengembangan Vol. 5 No. 3 (2025)
Publisher : Pusat Pengembangan Pendidikan dan Penelitian Indonesia (P4I)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51878/knowledge.v5i3.7010

Abstract

Octopuses are mollusks that live on coral reefs. Octopuses (Octopoda sp.) have a unique characteristic: an ink sac that produces a thick, black liquid that serves as a defense and resistance against enemy attack. This study aims to determine the antioxidant activity of octopus ink in East Flores Regency. The implementation of this research began with taking octopus ink samples at PT. Biru Muda Perkasa then prepared in the Fisheries Product Technology processing room of the Larantuka Teacher Training and Technology Institute and extracted using 70% Ethanol solvent. The extraction results were then tested for antioxidant activity using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method which was expressed as an IC50 value (the concentration at which the sample can inhibit DPPH by 50%). The results showed that the antioxidant activity obtained in the 70% ethanol extract sample was 435.8 ppm, this result was obtained through calculations using a linear regression equation, namely y = 0.1031x + 5.0682. The results above indicate that the activity of the octopus ink ethanol extract is classified as weak activity. ABSTRAKGurita merupakan hewan mollusca yang habitatnya pada terumbu karang. Gurita (Octopoda sp) memiliki karakteristik yang unik yaitu adanya kantung tinta yang menghasilkan tinta pekat berupa cairan berwana hitam  yang berfungsi sebagai benteng pertahanan dan perlawanan ketika diserang musuh. Penelitian ini bertujuan untuk  untuk mengetahui aktivitas antioksidan pada tinta gurita di Kabupaten Flores Timur. Pelaksanaan penelitian ini diawali dengan pengambilan sampel tinta gurita di PT. Biru Muda Perkasa kemudian di preparasi diruang pengolahan Teknologi Hasi Perikanan Institut Keguruan dan Teknologi Larantuka dan diekstraksi menggunakan pelarut Etanol 70%. Hasil ekstrasi selanjurnya diuji aktivitas antioksidan menggunakan metode DPPH (2,2-difenil-1-pikrilhidrazil) yang dinyatakan dengan nilai IC50 (konsentrasi dimana sampel dapat menghambat DPPH sebanyak 50%). Hasil penelitian menunjukan bahwa aktivitas antioksidan yang diperoleh pada sampel ekstrak etanol 70% adalah 435,8 ppm, hasil ini di peroleh melalui perhitungan yang menggunakan persamaan regresi linear yaitu y = 0,1031x + 5,0682. Hasil diatas menunjukan aktivitas ektrak etanol tinta gurita tergolong dalam aktivitas lemah.
Nutritional Value Analysis of Dried Noodles with the Addition of Tuna (Thunnus sp.) and Skipjack (Katsuwonus Pelamis) Tukan, Maria Magdalena Nona Motu; Dawan, Benediktus J. G. J.; Lida, Kristoforus Nama
Research Horizon Vol. 5 No. 5 (2025): Research Horizon - October 2025
Publisher : LifeSciFi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54518/rh.5.5.2025.829

Abstract

Dried noodles are a popular food in Indonesia, but their nutritional value is often limited due to high carbohydrate content. This study aimed to develop nutrient-rich dried noodles by adding tuna and skipjack fish, evaluating their sensory quality and nutritional composition to support healthier diets and food diversification. The research used a completely randomized design to compare noodles made with tuna and skipjack fish. Fifteen panelists assessed taste, color, aroma, and texture on a scale from poor to very good, while nutritional content, including moisture, ash, protein, fat, and carbohydrates, was analyzed using standard laboratory methods. Results showed that skipjack noodles had higher protein (18.324%) and mineral content (1.735%) than tuna noodles (14.193% protein, 1.535% mineral), with both rated good to very good for sensory qualities, especially skipjack for its vibrant color. However, moisture levels (22–25%) exceeded industry standards, suggesting shelf-life challenges. In conclusion, both noodle types offer enhanced nutrition and consumer appeal, with skipjack noodles being more protein-rich, making them a promising option for improving dietary protein intake, though better drying methods are needed for commercial viability.
PENGARUH METODE PENGERINGAN TERHADAP KANDUNGAN GIZI IKAN LAYANG (Decapterus sp) Lein, Marianus Ada; Tukan, Maria Magdalena Nona Motu; Khairul, Fitriah
JURNAL PERIKANAN TROPIS Vol 13, No 1 (2026)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v13i1.14962

Abstract

Scad fish (Decapterus sp) is a high-value pelagic fishery commodity in Indonesia, widely known for its abundance and high nutritional content. However, different drying methods can significantly affect its nutritional quality. This study aims to determine the effect of drying methods on the nutritional composition of Scad fish. The research employed a comparative study with two treatments: traditional sun-drying and oven-drying. The study was conducted in October 2024, with sample preparation carried out at the Larantuka Institute of Teacher Training and Technology, and nutritional analyses performed at the Feed Chemistry Laboratory of Nusa Cendana University, Kupang. The analyses were conducted using standard methods: gravimetric for moisture content, dry combustion for ash content, Soxhlet for fat content, Kjeldahl for protein content, and by-difference calculation for carbohydrate content. The results demonstrated that drying methods significantly affected moisture, ash, fat, protein, and carbohydrate content of the Scad fish. The oven-drying method yielded the best nutritional profile, with moisture content of 14.337%, ash content of 36.00%, fat content of 9.187%, protein content of 53.262%, and carbohydrate content of 1.551%.Keywords: Decapterus sp; gravimetri; kjeldahl; Oven; Soxhlet: Solar Thermal
Pemberdayaan Kelompok PKK melalui Pelatihan Pengolahan Keripik Ikan Lele di Desa Belepanawa Tukan, Maria Magdalena Nona Motu
Jurnal Pengabdian Masyarakat Aufa (JPMA) Vol. 8 No. 1 (2026): Vol 8 No. 1 April 2026
Publisher : Universitas Aufa Royhan Di Kota Padangsidipuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51933/jpma.v8i1.2612

Abstract

Catfish (Clarias sp.) is a popular freshwater commodity. Currently, processed catfish products are not widely distributed in the community. This is due to various factors, such as the lack of education and socialization about processed catfish, the lack of public knowledge about the nutritional content of processed catfish foods, and how to diversify processed catfish that can be done in the community. This activity aims to provide understanding and training to PKK groups on processing catfish into processed catfish chips and good packaging techniques to increase the selling value of the product. A training activity on catfish chip snack products was held in Blepanawa Village, Demon Pagong District, East Flores Regency. The training method used was hands-on practice or demonstration, where participants were actively involved in every stage of the production process. This approach was considered effective because the community learned through direct experience, starting from processing raw materials to producing ready-to-sell products. Overall, this training activity had a positive impact on the PKK group in Belepanawa Village. Participants, mostly housewives and small business owners, became more skilled, creative, and motivated to utilize the potential of local fish as a raw material for high-value products
Co-Authors Dawan, Benediktus J. G. J. DIMAS ANDRIANTO Falah, Samsul Khairul, Fitriah Lein, Marianus Ada Lida, Kristoforus Nama Najmah, Najmah Peni, Donata Prada, Maria Noralista