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All Journal JURNAL PERIKANAN TROPIS Prima Abdika: Jurnal Pengabdian Masyarakat Journal of Social Research
Soru, Joanivita Paulo Gulo
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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Total Lactic Acid Bacteria and pH Values in Lu'at Fermentation with Different Salt Levels and Fermentation Duration Soru, Joanivita Paulo Gulo; Lalong, Paulus Risan Funan; Naben, Maria Novalina
Journal of Social Research Vol. 4 No. 10 (2025): Journal of Social Research
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/josr.v4i9.2774

Abstract

Cayenne pepper (Capsicum frutescens L.) is an important commodity in Indonesian cuisine for cooking spices and chilli sauce. Sambal is in demand as a condiment with a spicy taste. Lu'at is a typical chilli sauce from Timor, East Nusa Tenggara which is used as a condiment with a spicy taste, which is prepared by traditionally fermenting chillies, lime, salt, and other additional ingredients. One type of fermentation is fermentation with lactic acid bacteria (LAB). This research aims to determine the total number of lactic acid bacteria and the pH value of lu'at fermented with different salt levels and fermentation times. This research used two factorial Completely Randomized Design (CRD), namely salt content (G) (0%, 5% and 10%) and fermentation time (F) (0, 7 and 14 days) with 3 repetitions. The data obtained was analyzed using Analysis of Variance (ANOVA) and if there were significant differences then it was continued with the Turkey Test. Lu'at is made from a mixture of crushed cayenne pepper, lime slices (Citrus aurantifolia), and basil leaves (Ocimum basilicum) in a ratio of 150:10:5. The results showed that there was a significant difference in the average total lactic acid bacteria between treatments with 5% and 10% salt content (P>0.05). In contrast, there was no significant difference (P<0.05) in the treatment with fermentation time and the interaction between salt content and storage time. The average total lactic acid bacteria were significantly different in the 5% and 10% salt content treatments (p>0.05). At the same time, there was no significant difference (p<0.05) based on fermentation time and the interaction between salt content and storage time. The highest total of lactic acid bacteria was in the treatment with a salt content of 5% and a fermentation time of 7 days (4.3 x 107 CFU/g). The pH value in lu'at fermentation was not significantly different in all treatments (p<0.05) with an average pH value range of 3.57 – 3.98.
Sosialisasi Pangan Aman, Sehat, Utuh, Halal (ASUH) dan Keamanan Jajanan Anak di Komunitas Belajar Gratis Rumah Sejuta Mimpi Soru, Joanivita Paulo Gulo; Lalong, Paulus Risan Funan; Naben, Maria Novalina
Prima Abdika: Jurnal Pengabdian Masyarakat Vol. 5 No. 1 (2025): Volume 5 Nomor 1 Tahun 2025 (Maret)
Publisher : Program Studi Pendidikan Guru Sekolah Dasar Universitas Flores Ende

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/abdika.v5i1.4610

Abstract

Food is an essential need for humans, especially school-age children. School-age children generally have PJAS (School Children's Snacks). However, PJAS is very vulnerable to the risk of contamination which can harm the consumers. Therefore, efforts must be made to increase children's knowledge about food safety. ASUH (safe, healthy, whole and halal) food can be selected to ensure the safety of raw food materials. Meanwhile, CEK KLIK can be done for snacks and packaged foods. This socialization aims to increase understanding of food safety which includes ASUH Food and snack-food safety among the children of the Rumah Sejuta Mimpi Community. The implementation of this service activity consists of 3 stages, namely the preparation stage, implementation stage and evaluation stage. The methods used at the implementation stage included interactive lecture methods and discussions regarding ASUH Food, Safe Snacks and CEK KLIK, and demonstrations on making cassava and tuna fish fritters from local ingredients. Based on the results of the evaluation using the question-and-answer method, the results showed that 53% of children could answer correctly, 17% answered with hesitation or errors and 30% of children could not answer the questions correctly. Meanwhile, the results of the presentation showed that there was 1 group that got a score of 100% doing CEK CLIK, 2 groups got a score of 87.5% and 2 groups got a score of 75%. Follow-up recommendations that can be made are the continuation of practicing the knowledge children in this community have gained, strengthening the role of the community as food safety advocates and increasing the role of parents/guardians of children in the community to obtain information and supervision related to food safety.
KUALITAS MINYAK PAUS SPERMA HASIL PENGAWETAN OLEH NELAYAN LAMALERA-LEMBATA MELALUI PENJEMURAN DI PANTAI Tukan, Gerardus Diri; Soru, Joanivita Paulo Gulo; Naben, Maria Novalina
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.v13i1.13354

Abstract

Lamalera fishermen in Lembata Regency traditionally hunt sperm whales (Physeter macrocephalus) and preserve the blubber by sun-drying it on the beach prior to barter trading. The oil extracted from this blubber is typically characterized by a strong fishy odor. This study aims to determine the quality of sperm whale oil produced through this traditional preservation method. The research employed an experimental method. Solid blubber samples (221.34 g) were processes using thermal extraction to obtain the oil. The research procedure included sample preparation, thermal extraction, and analysis of physical and chemical properties with all experimental performed in triplicate. Physical analyses included oil yield, moisture content, and density, while chemical analyses comprised free fatty acid (FFA) content (by alkalimetric titration), saponification value (by acid–base titration), and iodine value (by Wijs method). The results showed an oil yield of 76.65%, moisture content of 1.43%, and density of 1.051 g/mL at 32°C. Chemically, the oil had a free fatty acid (FFA) content of 8.95%, saponification value of 80.41 mg KOH/g, and iodine value of 9.86 g I₂/100 g oi1l.
Co-Authors Gerardus Diri Tukan Lalong, Paulus Risan F. Naben, Maria Novalina