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All Journal Dinamisia: Jurnal Pengabdian Kepada Masyarakat Marinade Jurnal Ilmiah Samudra Akuatika PRIMA: Journal of Community Empowering and Services Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Jurnal Perikanan
Benny Manullang
Universitas Maritim Raja Ali Haji
Agriculture, Biological Sciences & Forestry Arts Computer Science & IT Economics, Econometrics & Finance Environmental Science Languange, Linguistic, Communication & Media 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
Sosialisasi Pengembangan Produk Pie Berbasis Rumput Laut sebagai Inovasi Ekonomi Kreatif di Desa Resun, Kabupaten Lingga Prastari, Cindytia; rahman, R Fathul; Anggraini, Anna; Benny Manullang; Aidil Fadli Ilhamdy; Anggrei Viona Seulalae; Azwin Apriandi; Jumsurizal; R Marwita Sari Putri; Karla Amalia; Raja Afriansyah; Kartika Dewi
JDISTIRA - Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Vol. 6 No. 1 (2026)
Publisher : Yayasan Rahmatan Fidunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/jdt.v6i1.1916

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan mengembangkan inovasi apple pie berbasis rumput laut (Eucheuma cottonii) sebagai upaya peningkatan nilai tambah komoditas lokal dan penguatan ekonomi kreatif masyarakat pesisir di Desa Resun, Kabupaten Lingga. Program ini dilaksanakan melalui rangkaian sosialisasi, pelatihan, dan pendampingan pembuatan produk yang berorientasi pada peningkatan keterampilan, pengetahuan, serta minat kewirausahaan masyarakat. Apple pie berbasis rumput laut diperkenalkan sebagai alternatif produk pangan inovatif yang dapat diterima konsumen sekaligus mudah diaplikasikan oleh masyarakat desa. Hasil kegiatan menunjukkan bahwa produk apple pie berbasis rumput laut memiliki tingkat penerimaan yang baik dan pelatihan mampu meningkatkan pemahaman serta kepercayaan diri peserta dalam mengolah dan mengembangkan produk secara mandiri. Mayoritas peserta menilai kegiatan bermanfaat dan menunjukkan minat untuk menjadikan produk sebagai peluang usaha. Secara keseluruhan, kegiatan pengabdian ini tidak hanya menghasilkan inovasi produk pangan berbasis sumber daya lokal, tetapi juga berkontribusi nyata dalam pemberdayaan masyarakat dan penguatan ekonomi kreatif desa secara berkelanjutan.
Formulation of Food Bar Based on Tilapia (Oreochromis niloticus) and Seaweed (Eucheuma cottoni) Flours as Nutritional Food Rahmi Rahmi; Ikhsanul Khairi; Sri Ayu Insani; Nabila Ukhty; Uswatun Hasanah; Syarifah Zuraidah; Benny Manullang; Anhar Rozi; 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.
EFFECTS OF MAGGOT MEAL AND GONGGONG SHELL MEAL ON MOLTING AND GROWTH PERFORMANCE OF MUD CRAB (Scylla serrata) Daniel Sinaga; Jannesa Nasmi; Benny Manullang
Vol 15 No 6 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i6.1989

Abstract

Feed efficiency and mineral adequacy to support molting and growth are major challenges in the cultivation of mud crab (Scylla serrata). This study aimed to evaluate the effect of supplementing maggot meal (Hermetia illucens) and gonggong shell meal in feed formulations on molting frequency, growth performance, and survival rate of mud crabs. The experiment was conducted using a Completely Randomized Design (CRD) consisting of three treatments: A (control—trash fish), B (feed + 5% maggot meal + 1% gonggong shell meal), and C (feed + 10% maggot meal + 3% gonggong shell meal), each with five replications. The crabs were reared for 30 days and fed daily at 5% of the total biomass. Parameters observed included absolute weight gain, specific growth rate (SGR), molting frequency, survival rate, proximate composition of the feed, and water quality. The results showed that treatment C produced the highest growth performance (absolute weight gain of 39.00 g; SGR 1.30%/day) compared to treatment B (18.00 g; 0.60%/day) and A (6.60 g; 0.22%/day). Proximate analysis indicated an increase in protein (36.42%) and ash content (12.35%) in the formulation containing gonggong shell meal. The survival rate remained high across treatments (A = 100%, B = 87%, C = 93%), while no individuals underwent molting during the study period. In conclusion, the supplementation of 10% maggot meal and 3% gonggong shell meal effectively improved the growth performance of S. serrata but was not sufficient to stimulate molting.
Pemberdayaan Masyarakat Desa Pangkil melalui Inovasi Brownies Fortifikasi Tepung Ikan Rucah untuk Peningkatan Nilai Tambah Benny Manullang; Cindytia Prastari; Aidil Fadli Ilhamdy; Anggrei Viona Seulalae; Jumsurizal Jumsurizal; R Marwita Sari Putri; R Fathul Rahman; Sri Novalina Amrizal; Lily Viruly; Yulia Oktavia; Azwin Apriandi; Sedianto Harefa; Faiz Maulana Darmawan; Muhammad Ja’far Armandaris; Syarifah Aida Fitri; Istiqhomah Istiqhomah
PRIMA: Journal of Community Empowering and Services Vol 10, No 1 (2026): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v10i1.115038

Abstract

Empowering The Pangkil Village Community Through Innovation of Fortified Brownies Made from By-catch Fish Flour. Pangkil Village, Teluk Bintan District is one of the small islands in the Riau Islands Province that has abundant fishery potential, including bycatch fish, but has not been optimally utilized. Bycatch fish have great potential as cheap and highly nutritious fortified food ingredients in the form of fish meal. This activity aims to improve the knowledge and skills of the Pangkil Village community in processing bycatch fish into innovative products in the form of bycatch fish meal fortified fudgy brownies and to increase the added value of local fishery products. The methods used included socialization, training in making bycatch fish meal-fortified fudgy brownies, organoleptic testing, and activity evaluation. The preparation of fudgy brownies is divided into three parts: preparation of chocolate dough, egg dough, and addition of wheat flour and bycatch fish meal. The resulting fudgy brownies had a whole appearance, a slightly dense texture from the outside but soft inside, chocolate aroma, sweet taste, and brown color. The results of the organoleptic test showed that the panelists liked the bycatch fish meal fortified fudgy brownies in all sensory attributes. The questionnaire analysis results showed that the average training achievement score was 4.42, which fell into the "agree-strongly agree" category. This value indicates that the training activities were effective and well received by the participants. The results of the activity benefit test showed that p>0.05. This indicates that the benefits of the training were felt equally by all participants, both experienced and beginner. These findings indicate that the participatory training methods and hands-on practice used were able to reach all participants equally well. Overall, this activity has contributed to improving the economy of coastal communities and developing local potential based on fishery products.
Pengaruh Konsentrasi Sukrosa-Sorbitol Terhadap Karakteristik Fisikokimia Surimi Kering ikan Kambing-Kambing (Canthidermis maculata) Benny Manullang; Ikhsanul Khairi; Ikhsandi Ikhsandi; Hafinuddin Hafinuddin
Marinade Vol 9 No 01 (2026): April, 2026
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.v9i01.8333

Abstract

Peningkatan permintaan surimi global setiap tahunnya menuntut inovasi produk yang lebih efisien, mengingat surimi basah memiliki keterbatasan pada besarnya ruang penyimpanan serta ketergantungan pada rantai distribusi beku. Penelitian ini bertujuan untuk mengevaluasi pengaruh konsentrasi cryoprotectant terhadap karakteristik sensori dan fisik tepung surimi yang berbahan baku ikan kambing-kambing (Canthidermis maculata). Metodologi penelitian terdiri dari tiga tahap utama: preparasi bahan baku dan ekstraksi daging lumat, pembuatan surimi basah melalui proses pencucian sebanyak tiga kali, serta dehidrasi menjadi surimi kering. Rancangan percobaan menggunakan variasi konsentrasi cryoprotectant yang terdiri dari empat level perlakuan, yaitu P1 (0%), P2 (4%), P3 (8%), dan P4 (12%). Hasil penelitian menunjukkan bahwa rendemen daging lumat ikan kambing-kambing sebesar 36,78%, sedangkan rendemen surimi kering meningkat seiring peningkatan konsentrasi cryoprotectant, yaitu 12,40% (P1), 14,13% (P2), 16,93% (P3), dan 19,07% (P4). Analisis sifat fisik dan fungsional menunjukkan nilai uji lipat tertinggi pada perlakuan P4 (nilai 3), sedangkan nilai uji gigit tertinggi justru ditemukan pada P1 (nilai 5). Densitas kamba maksimum diperoleh pada perlakuan P2 (128,00), sementara kapasitas rehidrasi dan Water Holding Capacity (WHC) tertinggi dicapai oleh P4, masing-masing sebesar 0,150% dan 0,048 mL/g. Nilai pH pada seluruh perlakuan cenderung stabil pada angka 7. Berdasarkan uji One-Way ANOVA, perbedaan konsentrasi cryoprotectant berpengaruh signifikan (p < 0,05) terhadap densitas kamba, sifat rehidrasi, WHC, serta parameter uji lipat dan uji gigit. Namun, berdasarkan hasil yang diperoleh penambahan cryoprotectant jenis sukrosa dan sorbitol (1:1) pada konsentrasi hingga 12% belum optimal dalam menjaga mutu sensori dan karakteristik fisik surimi kering yang dihasilkan dari ikan kambing-kambing.
Co-Authors Aidil Fadli Ilhamdy Akbardiansyah Akbardiansyah Anggraini, Anna Anggrei Viona Seulalae Anhar Rozi Apriandi, Azwin Cindytia Prastari Daniel Sinaga Faiz Maulana Darmawan Firli Syarifah Hafinuddin Hafinuddin Ikhsandi Ikhsandi Ikhsanul Khairi Ikhsanul Khairi Istiqhomah Istiqhomah Jannesa Nasmi Jumsurizal Jumsurizal Karla Amalia Kartika Dewi Lily Viruly Muhammad Ja’far Armandaris Nabila Ukhty Natasyah, Siti Putra, Catur Syahbani R Fathul Rahman R. Marwita Sari Putri Rahman , Fathul Rahman, R. Fathul Rahmi Rahmi Raja Afriansyah Sedianto Harefa Sri Ayu Insani Sri Novalina Syarifah Zuraidah Uswatun Hasanah Viona Selulalae, Anggrei Wulan, Wulan Yulia Oktavia