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All Journal Jurnal Abdi Insani Journal of Marine and Coastal Science
Monica Sahidu, Adriana
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics

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Effect of Sugar Concentration on Physical and Chemical Characteristics of Kombucha Seaweed (Gracilaria verrucosa) Gustishio, Averio; Monica Sahidu, Adriana; saputra, eka
Journal of Marine and Coastal Science Vol. 12 No. 1 (2023): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v12i1.42618

Abstract

Seaweed has been identified to increase endurance, anti-cancer, prevent premature aging, maintain skin smoothness. The potential for developing kombucha tea is very large in Indonesia, because until now there is no industry that produces and sells kombucha tea widely. Kombucha is an herbal product in the form of a drink which is the result of a symbiosis of bacteria and yeast containing a number of vitamins, minerals, enzymes, and organic acids. Kombucha tea is also beneficial for health, namely as an antioxidant, antibacterial, improving intestinal microflora, increasing body resistance and lowering blood pressure. The purpose of this study was to determine the effect of sugar concentration on the physical and chemical characteristics of Gracilaria verrucosa seaweed kombucha tea. The study was carried out using a one factorial completely randomized design. The treatment of sugar concentration was 9%, 10%, 11% and 12%. The results showed that with the addition of the higher sugar concentration, the higher the viscosity and alcohol content, while the pH value and vitamin C content were inversely proportional to the added sugar concentration.The optimal treatment was found at a sugar concentration of 9% because it had viscosity and pH values that were not much different from P0 as comparison data, and had the highest vitamin C content and the lowest alcohol content.
PELATIHAN PENERAPAN SANITASI HYGIENE DAN PENENTUAN UMUR SIMPAN PRODUK OLAHAN RUMPUT LAUT PADA KELOMPOK PENGOLAH RUMPUT LAUT DI DESA AENG DAKE KABUPATEN SUMENEP PROVINSI JAWA TIMUR Abdillah, Annur Ahadi; Monica Sahidu, Adriana; Saputra, Eka; Yuli Pujiastuti, Dwi
Jurnal Abdi Insani Vol 12 No 4 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i4.2321

Abstract

Sumenep Regency is one of the contributors to seaweed production in Indonesia and is classified as a Minapolitan location. One of the seaweed producing districts is Aeng Dake Village, Bluto District. The problem that arises for both partners is that there is no food safety system, namely a sanitation and hygiene system. Both partners still produce processed products on a small scale and are not yet standardized in the field of food safety. This problem means that the product cannot compete with other products that have implemented food safety. The second problem is that in producing processed products, partners cannot determine the shelf life. The problem of the food safety system, namely sanitation and hygiene, can be solved by providing training on the concept of sanitation and hygiene including theory and practical application in the production process flow. The problem of determining shelf life can be solved by training in determining shelf life including theory and practice that can predict product shelf life. The practice of implementing hygiene sanitation and determining shelf life was given to the processing group by providing theory and simulations of the application of the material in the process of making noodle products, crackers, juice and seaweed sticks. Training provides skills in analyzing and determining the shelf life of products independently.
Co-Authors Abdillah, Annur Ahadi Eka Saputra Gustishio, Averio Yuli Pujiastuti, Dwi