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All Journal Biopendix: Jurnal Biologi, Pendidikan dan Terapan BIOEDUPAT: Pattimura Journal of Biology and Learning
Parry, Cornelia
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Biochemistry, Genetics & Molecular Biology Education Immunology & microbiology

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Macroalgae As a Source of Food And Health For Coastal Communities in Moluccas Province Tuaputty, Hasan; Papilaya, Pamela Mercy; Tuapattinaya, Prelly; Parry, Cornelia; Alimudi, Saiful
BIOEDUPAT: Pattimura Journal of Biology and Learning Vol 4 No 1 (2024): Bioedupat : Pattimura Journal of Biology and Learning
Publisher : Program Studi Pendidikan Biologi, Pascasarjana, Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/bioedupat.v4.i1.pp153-164

Abstract

These various types of macroalgae have an important role in the lives of coastal communities as a source of nutritious food and also have ecological and biological functions in maintaining the stability of marine ecosystems and as a place to live and protect other biota. This group of macroalgae has economic potential, namely as food, raw materials in industry and health. To find out macroalgae as a source of food and health, a study was carried out using a collaborative experimental research approach in the F-MIPA Laboratory at Pattimura University and field surveys in various districts of Moluccas Province.Types of macroalgae consumed by people in Maluku Province include: Eucheuma conttonii, Gracilaria salicornia, Caulerpa lentillifera, Kappaphycus alvarezii, Gracilaria arcuate species. Of these 5 types of macroalgae, 4 species are red macroalgae class Rhodophycea and 1 species is green macroalgae class Chrorophycea. The results of proximate analysis show that macroalgae are consumed by the public. The highest carbohydrate content in the macrolaga Gracilaria arcuata was 2.1370%, the highest proteins content in the macroalgae Eucheuma conttonii was 0.9161%, the fat content in the macrogaze was highest in the Kappaphycus alvarezii type at 0.4053%, the highest ash content in the macroalgae was in the Eucheuma conttonii type at 5.8155%. The highest water content contained in various types of macroalgae in the macroalgae Caulerpa lentillifera was 93.5485%. There is a linear correlation between the knowledge of coastal communities in several districts of Maluku Province who consume macroalgae as a source of food and health, and the attitude of coastal communities towards cooking menus made from macroalgae. This is proven by the analysis results showing an R value of 2 = 0.779, which means there is a significant correlation between knowledge. and public attitudes about macroalgae as a source of food and health. The existence of this significant relationship is due to the influence of knowledge of 77.9% on the attitudes of people who consume macrolaga, and only 22.1% is influenced by other factors. The results of the analysis show that there is an influence of knowledge on people's attitudes about macrolags as a source of food and health. According to the results of the analysis, it shows a value of df = 44-43 = 1 with a value of F = 221,690 with a significance level of 000, <p 0.05, this means that there is The significant influence between people's knowledge and attitudes towards the food menu comes from various types of macroalgae.
PEMBUATAN TEPUNG TANAMAN SIKAS (Cycas rumpii) SEBAGAI SUMBER MAKANAN Rumodar, Sehat; Tuaputty, Hasan; Parry, Cornelia
BIOPENDIX: Jurnal Biologi, Pendidikan dan Terapan Vol 9 No 2 (2023): Biopendix: Jurnal Biologi, Pendidikan & Terapan
Publisher : Program Studi Pendidikan Biologi FKIP Unpatti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biopendixvol9issue2page203-210

Abstract

Utilization of flour (carbohydrate) from the Cycas rumpi plant by the community in Amarsekaru Village, Gorom Island District, Eastern Seram Regency, according to the frequency and percentage, the results of the analysis show (1) Cycas rumpi plants are easy to obtain according to the respondents' answers 86.7% (2) Consuming keu 90.9% of respondents stated that it was safe for consumption and did not cause harm to the body (3) Only 80% of people who could make flour (carbohydrates) from the Cycas rumii plant (4) produced flour (carbohydrates) 73.3% sold it directly for their living needs, (5) From the respondents' answers, 73.3% of the people could make various types of cakes from Cycas rumii flour (6) 66.7% of the people who ate cakes made from Cycas rumii flour. The results of the analysis of the food (cake) taste test from Cycas rumpii flour showed the following: (1) The smell or smell of the food (cake) with good to very good criteria was 90.9%, (2) The delicacy of the food (cake) from Cycas rupii flour respondents' answers with very good criteria to good criteria were 81.8%, delicacy answers with quite good criteria to 18.2% unfavorable criteria. (3) The cakes taste from Cycas rumii flour with good to very good criteria was 100%, (4) The cake color with good to very good criteria was 63.6%, (5) The cake texture from Cycas rumii flour was based on good criteria to very good at 90.9%. Keywords: Flour, Cycas rumpii, Food
Co-Authors Alimudi, Saiful Pamela Mercy Papilaya, Pamela Mercy Rumodar, Sehat Tuapattinaya, Prelly Tuaputty, Hasan