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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia JURNAL PERIKANAN TROPIS
Lein, Marianus Ada
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

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Fermentasi daun mangrove Rhizophora mucronata sebagai teh herbal : Fermentation of mangrove leaves (Rhizophora mucronata) as herbal tea Lein, Marianus Ada; Desniar, Desniar; Hardiningtyas, Safrina Dyah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 2 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v28i2.61684

Abstract

Rhizophora mucronata merupakan jenis mangrove yang banyak ditemukan di Indonesia. Daun tanaman ini mengandung berbagai metabolit sekunder, yaitu tanin, karotenoid, fenol, klorofil, dan alkaloid, yang berpotensi digunakan sebagai bahan teh herbal fermentasi. Senyawa tanin aman dikonsumsi dan memiliki berbagai fungsi, yaitu antioksidan, antibakteri, antikanker serta antialergi. Penelitian ini bertujuan untuk menentukan lama waktu fermentasi daun mangrove terbaik sebagai bahan baku teh herbal dengan starter BAL Lactobacilus plantarum SK (5). Rancangan acak lengkap (RAL) digunakan dengan perlakuan lama fermentasi (0, 1, 2, 3, dan 4 hari) dan tiga kali ulangan. Karakteristik bahan baku dilakukan dengan uji logam berat, kadar air, abu, dan fitokimia. Penelitian pembuatan teh herbal, yaitu pencampuran daun mangrove (20 g) dan akuades (60 mL) serta ditambah starter (10% (v/b)) kemudian difermentasi selama empat hari pada suhu 37°C. Analisis meliputi pengukuran pH, total asam titrat (TAT), total bakteri, dan total BAL. Kandungan logam berat, kadar air, dan abu daun mangrove memenuhi persyaratan SNI. Senyawa golongan flavonoid, fenol, saponin, tanin, dan steroid terdeteksi pada daun mangrove R mucronata bahan baku dan produk fermentasi. Waktu fermentasi terbaik diperoleh pada hari ke-2 dengan nilai pH 4,9, TAT 2,4%, dan total BAL (1,7 log CFU/mL). Perlakuan lama fermentasi daun mangrove menunjukkan perubahan pada nilai pH, TAT, total bakteri dan total BAL selama proses fermentasi. Nilai pH, TAT, total bakteri dan total BAL selama proses fermentasi menunjukkan daun mangrove berpotensi sebagai teh herbal fermentasi.
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
Co-Authors Desniar - - Khairul, Fitriah safrina dyah hardiningtyas Tukan, Maria Magdalena Nona Motu