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All Journal Unri Conference Series: Community Engagement Journal of Rural and Urban Community Empowerment Aquatic Life Sciences
Fatiranes, Erlando
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Education Energy Environmental Science Veterinary

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Characteristics of Crude Pepsin Enzyme from Catfish Stomach (Clarias sp.) Fatiranes, Erlando; Sidauruk, Santhy Wisuda; Hasan, Bustari
Aquatic Life Sciences Volume 2 Issue 2
Publisher : ETFLIN Publishing House

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Abstract

Fish stomach is a by-product of the fishing industry that has potential as a natural source of pepsin enzyme, particularly from catfish (Clarias sp.). This study aimed to characterize crude pepsin extracted from catfish stomachs. The extraction was carried out by homogenizing the stomach with 10 mM Tris-HCl buffer (pH 7.5), followed by centrifugation at 10,000 g for 15 min at 4°C. The obtained pepsinogen was activated using 3 N HCl at pH 2 and neutralized to pH 2.75 with 2 N NaHCO₃. Enzyme activity was determined using the hemoglobin assay at 280 nm, and protein concentration was measured by the Bradford method at 595 nm. The crude pepsin showed an activity of 33.50 ± 0.87 U/mL, protein concentration of 0.358 ± 0.005 mg/mL, total activity of 1,608 ± 41.57 U, and specific activity of 93.52 U/mg. The enzyme exhibited optimal activity at 50°C and pH 4, with relative activity toward NaCl, ZnCl₂, and FeCl₃ of 81.08%, 49.10%, and 128.15%, respectively, indicating Fe³⁺ acted as an activator. These results demonstrate that catfish stomachs can serve as a potential halal-compatible pepsin source, supporting enzymology advancement and fish waste valorization.
Penerapan Diversifikasi Snack Makaroni Ikan Aneka Rasa sebagai Upaya Akselerasi Daya Saing Produk Lokal Kelompok Mastali Madu Sidauruk, Santhy Wisuda; Dewita, Dewita; Sari, N Ira; Desmelati, Desmelati; Yanti, Chicka Willy; Metalisa, Rindi; Sibagariang, Rina D; Huda, Nurul; Fatiranes, Erlando; Putri, Tiara Beneva; Sadewa, Bagaspati L; Fanzuri, M Reza
Journal of Rural and Urban Community Empowerment Vol. 7 No. 1 (2025): Oktober
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jruce.7.1.60-64

Abstract

Kelompok Mastali Madu memiliki permasalahan utama dalam melakukan pemasaran snack makaroni ikan yaitu belum tersedia aneka rasa dari snack makaroni ikan yang diproduksi dan belum tersedia izin edar sehingga pemasaran menjadi terbatas. Untuk menjawab permasalahan tersebut, dilakukan kegiatan pengabdian masyarakat berupa penerapan diversifikasi snack makaroni ikan aneka rasa yang bertujuan untuk akselerasi daya saing produk lokal kelompok Mastali Madu. Metode pelaksanaan mencakup pendampingan diversifikasi snack makaroni ikan aneka rasa dan penyerahan izin edar produk. Hasil kegiatan menunjukkan bahwa terjadi peningkatan pengetahuan dan kemampuan anggota kelompok dalam memproduksi snack makaroni ikan aneka rasa jagung bakar, BBQ, dan balado dengan kualitas rasa yang enak, tekstur renyah, dan tingkat kesukaan panelis 86,67% sangat suka. Dari sisi ekonomi, produk tersebut memiliki nilai tambah dibandingkan produk sebelumnya yaitu aneka rasa dan memiliki P-IRT sehingga pemasaran menjadi lebih luas. Simpulan dari kegiatan ini adalah penerapan diversifikasi snack makaroni ikan aneka rasa dapat menjadi salah satu strategi akselerasi daya saing produk lokal, sekaligus meningkatkan keterampilan, kemandirian, dan peluang usaha kelompok Mastali Madu.
Penerapan Diversifikasi Snack Makaroni Ikan Aneka Rasa sebagai Upaya Akselerasi Daya Saing Produk Lokal Kelompok Mastali Madu Sidauruk, Santhy W.; Dewita, Dewita; Sari, N. Ira; Desmelati, Desmelati; Yanti, Chicka Willy; Metalisa, Rindi; Huda, Nurul; Fatiranes, Erlando; Putri, Tiara Beneva; Sadewa, Bagaspati L.; Fanzuri, M. Reza
Unri Conference Series: Community Engagement Vol 7 (2025): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.7.423-437

Abstract

The Mastali Madu group is confronted with significant challenges in the marketing of its fish macaroni snacks. These challenges primarily stem from the group’s limited product variety in terms of flavor options and the absence of distribution permits, which restricts its marketing opportunities. To address these issues, a community service activity was conducted in the form of diversifying fish macaroni snacks into various flavors, with the aim of accelerating the competitiveness of the Mastali Madu group’s local products. The implementation methods included assistance in the diversification of fish macaroni snacks with various flavors and the procurement of product distribution permits. The findings of the activity demonstrated an enhancement and the capacity in the group members’ to manufacture fish macaroni snacks with diverse flavors, including grilled corn, BBQ, and balado. These snacks were found to possess a palatable taste, a crispy texture, and 86.67% extremely like of panelists’ hedonic level. From an economic perspective, the product has demonstrated added value in comparison to previous iterations, offering a diverse range of flavors and holding a-P-IRT license, thereby facilitating market expansion. The conclusion of this activity is that the implementation of diversified fish-flavored macaroni snacks can serve as one strategy to accelerate the competitiveness of local products, while also enhancing skills, self-reliance, and business opportunities for the Mastali Madu Group.
Co-Authors Bustari Hasan Chicka Willy Yanti Desmelati Desmelati Dewita Dewita Fanzuri, M Reza Fanzuri, M. Reza N Ira Sari N. Ira Sari Nurul Huda Putri, Tiara Beneva Rindi Metalisa, Rindi Sadewa, Bagaspati L Sadewa, Bagaspati L. Santhy Wisuda Sidauruk Sibagariang, Rina D Sidauruk, Santhy W.