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All Journal Dinamisia: Jurnal Pengabdian Kepada Masyarakat Marinade Jurnal Ilmiah Samudra Akuatika
Manullang, Benny
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Agriculture, Biological Sciences & Forestry Social Sciences Other

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AKTIVITAS ANTIOKSIDAN RUMPUT LAUT MERAH (Eucheuma cottonii) DARI PERAIRAN TANJUNGPINANG KEPULAUAN RIAU Manullang, Benny; Seulalae, Anggrei Viona; Prastari, Cindytia; Rahman , Fathul
Marinade Vol 7 No 2 (2024): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31629/marinade.v7i2.7441

Abstract

Indonesia has abundant marine resource potential, including the spread of seaweed across various coastal areas. One area with a great potential is Tanjungpinang. Along the coastline, various types of seaweed have been found, including Eucheuma cottonii, known as red seaweed, which has high economic and ecological value. This study aimed to determine the best treatment for E. cottonii seaweed extract based on yield parameters and antioxidant activity. Samples were extracted using three types of solvents with different polarities, namely ethanol, ethyl acetate, and n-hexane, with a 1:3 (w/v) ratio for each sample. The parameters analyzed included yield, phytochemicals, and antioxidant activity of the DPPH method. The results showed that the yield of E. cottonii powder was 10.34±0.01%. The yield of E. cottonii seaweed extract produced in ethanol, n-hexane, and ethyl acetate was 4 %, 0.40%, and 0.60 %, respectively. E. cottoni extract with ethanol solvent was detected qualitatively to contain alkaloids, flavonoids, phenols, and saponins. The ethyl acetate extract contained alkaloids, phenols, and flavonoids. The n-hexane extract contains alkaloids, flavonoids, and saponins. The ethanol extract had the strongest antioxidant activith (IC50 value of 86.79 ppm, followed by n-hexane (100.76 ppm) and ethyl acetate (114.57 ppm). This study demonstrates the potential of E. cottonii as a source of natural antioxidants.
DPPH, IC50, Phytochemical, Red S Antioxidant Activity of Red Seaweed (Eucheuma cottonii) from Tanjungpinang Seawaters Kepulauan Riau Manullang, Benny; Seulalae, Anggrei Viona; Rahman, R. Fathul
Marinade Vol 7 No 02 (2024): Oktober, 2024
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31629/s7bysn86

Abstract

Indonesia memiliki potensi sumber daya kelautan yang melimpah, termasuk keberadaan rumput laut yang tersebar di berbagai wilayah pesisir. Salah satu daerah dengan potensi besar adalah Tanjungpinang. Di sepanjang garis pantai, ditemukan berbagai jenis rumput laut, termasuk Eucheuma cottonii, yang dikenal sebagai rumput laut merah dengan nilai ekonomis dan ekologis tinggi. Penelitian ini bertujuan untuk mengeksplorasi dan menentukan perlakuan ekstrak rumput laut E. cottonii terbaik berdasarkan parameter rendemen dan aktivitas antioksidan. Sampel diekstraksi menggunakan tiga jenis pelarut dengan polaritas berbeda, yaitu etanol, etil asetat, dan n-heksana dengan rasio masing-masing sampel dan pelarut 1:3 (b/v). Parameter yang dianalisis meliputi rendemen, fitokimia, dan aktivitas antioksidan metode DPPH. Hasil penelitian menunjukkan rendemen serbuk E. cottonii sebesar 10,34±0,01%. Rendemen ekstrak rumput laut E. cottonii yang dihasilkan untuk pelarut etanol sebesar 4%, n-heksana sebesar 0,40%, dan etil asetat sebesar 0,60%. Ekstrak E. cottoni dengan pelarut etanol terdeteksi secara kualitatif mengandung senyawa alkaloid, flavonoid, fenol, dan saponin. Ekstrak etil asetat terdeteksi mengandung senyawa alkaloid, fenol, dan flavonoid. Ekstrak n-heksana terdeteksi mengandung senyawa alkaloid, flavonoid, dan saponin.  Ekstrak etanol memiliki aktivitas antioksidan paling kuat dengan nilai IC50 sebesar 86,79 ppm, diikuti oleh n-heksana sebesar 100,76 ppm dan etil asetat sebesar 114,57 ppm. Penelitian ini mengindikasikan potensi E. cottonii sebagai sumber bahan alami antioksidan.
Community Empowerment Through Innovation in Mangrove Fruit-Based Dodol (Sonneratia caseolaris) Processing in Resun Village, Lingga Regency: Pemberdayaan Masyarakat Melalui Inovasi Olahan Dodol BerbasisBuah Mangrove (Sonneratia caseolaris) di Desa Resun, KabupatenLingga prastari, cindytia; Fadli Ilhamdy, Aidil; Manullang, Benny; Viona Selulalae, Anggrei; apriandi, azwin; Jumsurizal, Jumsurizal; rahman, r fathul; Novalina, Sri; Sari Putri, R Marwita; Viruly, Lily; Natasyah, Siti; Wulan, Wulan; Putra, Catur Syahbani
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 9 No. 3 (2025): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/rdxvqb03

Abstract

Resun Village, Lingga Regency, is a coastal area with preserved mangrove forest potential, but the utilization of mangrove fruits such as Sonneratia caseolaris (pedada) is still limited. This activity aims to empower the community through processing pedada fruit into dodol as a local food product with economic and ecological value. The methods used include socialization, dodol making training, organoleptic testing, proximate analysis, and product packaging design. Dodol is made from pedada fruit juice which is boiled and mixed with additional ingredients such as sugar, coconut milk, and glutinous rice flour, then cooked for more than 3 hours. Organoleptic tests by 59 panelists showed the highest level of preference for aroma (2.90) and taste (2.34), while texture received the lowest score (1.68). The results of the proximate test showed that dodol met the quality standards of SNI 01-2986-1992 with a water content of 2.84%, fat 2.84%, protein 2.32%, ash 0.44%, and carbohydrate 68.34%. This activity also succeeded in increasing public awareness of mangrove conservation and forming local business groups based on non-timber forest products.   Keywords: Proximate analysis, Resun Village, Mangrove dodol, Community empowerment, Sonneratia caseolaris, Organoleptic test
Formulation of Food Bar Based on Tilapia (Oreochromis niloticus) and Seaweed (Eucheuma cottoni) Flours as Nutritional Food Rahmi, Rahmi; Khairi, Ikhsanul; Insani, Sri Ayu; Ukhty, Nabila; Hasanah, Uswatun; Zuraidah, Syarifah; Manullang, Benny; Rozi, Anhar; Akbardiansyah, Akbardiansyah
Jurnal Ilmiah Samudra Akuatika Vol 9 No 2 (2025): Jurnal Ilmiah Samudra Akuatika
Publisher : Fakultas Pertanian Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33059/jisa.v9i2.11201

Abstract

Food bars are compact, bar-shaped food products with high nutritional value and potential to meet human nutritional needs. The development of food bars represents an effort to create functional food products that contribute to human health. This study aimed to determine the optimal food bar formulation based on hedonic evaluation and to investigate the sensory, physical, and chemical characteristics of the resulting products. Three formulations were prepared: F1 (15 g tilapia fish flour and 10 g seaweed flour), F2 (12.5 g tilapia fish flour and 12.5 g seaweed flour), and F3 (10 g tilapia fish flour and 15 g seaweed flour). The quality evaluation of the food bars included hedonic testing, bulk density analysis, and proximate analysis. The hedonic test results indicated that formulation F1 obtained scores of 3 for texture, 3 for color, 2 for taste, and 3 for aroma; formulation F2 obtained scores of 3 for texture, 3 for color, 2 for taste, and 3 for aroma; whereas formulation F3 obtained scores of 3 for texture, 4 for color, 3 for taste, and 3 for aroma. The bulk density values were 0.54 g/mL for F1, 0.54 g/mL for F2, and 0.53 g/mL for F3. Proximate analysis showed that formulation F1 contained 33.67% moisture, 54.67% ash, 29.67% protein, 32.00% fat, and 22.67% carbohydrates. Formulation F2 contained 41.67% moisture, 54.67% ash, 29.33% protein, 34.33% fat, and 37.00% carbohydrates, while formulation F3 contained 37.67% moisture, 53.67% ash, 29.33% protein, 34.00% fat, and 44.00% carbohydrates. Based on the hedonic evaluation, formulation F3 (10 g tilapia fish flour and 15 g seaweed flour) was identified as the best formulation. Panelists’ acceptance of texture, taste, and aroma was categorized as slightly disliked, while color was categorized as liked.
Co-Authors Akbardiansyah, Akbardiansyah Anggrei Viona Seulalae Apriandi, Azwin Cindytia Prastari Fadli Ilhamdy, Aidil Ikhsanul Khairi Insani, Sri Ayu Jumsurizal Jumsurizal Lily Viruly Nabila Ukhty Natasyah, Siti Putra, Catur Syahbani Rahman , Fathul Rahman, R. Fathul Rahmi Rahmi Rozi, Anhar Sari Putri, R Marwita Sri Novalina Syarifah Zuraidah Uswatun Hasanah Viona Selulalae, Anggrei Wulan, Wulan