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INDONESIA
Marinade
Published by Universitas Maritim Raja Ali Haji
ISSN : -     EISSN : 26544415     DOI : -
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Articles 4 Documents
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Search results for , issue "Vol 7 No 2 (2024): Marinade" : 4 Documents clear
ABON IKAN BETUTU (Oxyeleotris marmorata) YANG DISUBSTITUSI DENGAN BUAH NANAS MADU (Ananas comosus L. Meer) Yusra; Nadya, Dhifa Khairi
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.v7i2.7205

Abstract

MARINADE Vol. 07(02) : 1 – 5 (Oktober 2024)e-ISSN : 2654-4415online : http://ojs.umrah.ac.id/index.php/marinade1ABON IKAN BETUTU (Oxyeleotris marmorata) YANG DISUBSTITUSI DENGANBUAH NANAS MADU (Ananas comosus L. Meer)Difa Khairi Nadya1), dan Yusra1*)1)Program Studi Pemanfaatan Sumberdaya Perikanan, Fakultas Perikanan dan IlmuKelautan, Universitas Bung Hatta, Padang, 25133, Indonesia.*korespondensi: yusra@bunghatta.ac.idABSTRACTFish floss is a product made from shredded fish meat combined with specific seasonings,processed, through boiling, frying and pressing. The research was conducted in May 2024 at the FishProcessing Laboratory of the Faculty of Fisheries and Marine sciences at bung hatta university andVahana Scientific Laboratory. The aim of this study is to analyze the effect of adding honey pineapple(Ananas comosus L.Meer) fiber on the proximate and organoleptic quality of betutu fish floss(Oxyeleotris marmorata). The method used is experimental. The treatment applied is (A) betutu fishfloss (Oxyeleotris marmorata) without the addition of honey pineapple fiber (Ananas comosus L.Meer)and (B) betutu fish floss (Oxyeleotris marmorata) with the addition of honey pineapple fiber (Ananascomosus L.Meer). the data obtained were analyzed using a two-sample test (T-test). The results showthat the addition of honey pineapple fiber affects the organoleptic and proximate quality of betutu fishfloss.
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.
EVALUASI PEMANFAATAN RUMPUT LAUT (Turbinaria ornata) SEBAGAI SABUN CAIR ANTISEPTIK Domu Panjanji, Ambrosius; Meiyasa, Firat
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.v7i2.7475

Abstract

Adam, N., Lolo, W. A., Sudewi, S. 2019. Aktivitas Antibakteri Fraksi Alga Turbinaria ornata (Turner) J. Agardh yang diperoleh dari Perairan Teluk Manado. Pharmacon. 8(2): 325-334.Ardina & Suprianto. 2017. Formulasi Sabun Cair Antiseptik Ekstrak Etanol Daun Seledri (Apium graviolens L.). Jurnal Dunia Farmasi. 2(1): 21-28.Akib, N. I., Triwatami, M., Putri, A. E. 2019. Aktivitas Antibakteri Sabun Cuci Tangan yang Mengandung Ekstrak Metanol Rumput Laut Eucheuma spinosum (Antibacterial Activity Test of Eucheuma spinosum Methanol Extract Hand Wash). Jurnal Ilmiah Fakultas Kedokteran Universitas Halu Oleo. 7(1).Badan Standardisasi Nasional. (1996). SNI 06-4085- 1996 Sabun Mandi Cair.Baehaki, A., Lestari, S. D., Hildianti, D. F. 2019. Pemanfaatan Rumput Laut Eucheuma cottonii dalam Pembuatan Sabun Antiseptik. Jurnal Pengolahan Hasil Perikanan Indonesia. 22(1): 143-154.
ANALISIS TINGKAT KEAMANAN PANGAN PADA UMKM WILAYAH PERKOTAAN: Analisis Keamanan Pangan UMKM Wilayan Perkotaan Irwanto, Reno; Amrizal, Sri Novalina
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.v7i2.7614

Abstract

Food safety is essential in maintaining consumer health, especially in urban areas with high and diverse consumption levels. This study aims to analyze the level of food safety in MSMEs using the Food Safety Score (SKP) approach, which includes four main aspects: Selection and Storage of Food Ingredients (PPB), Cooking Hygiene (HGP), Food Processing (PBM), and Food Distribution (DMP). This research method is descriptive observational with data collection through direct observation, interviews, and assessments using the SKP form. Data were taken from six East Jakarta and Central Jakarta MSMEs in March-April 2024. The results showed that the SKP scores varied among MSMEs, with MSME D having the highest score (0.99) and MSME B having the lowest (0.54). The PBM and DMP aspects are the main weak points that increase the risk of contamination, while the PPB aspect generally shows good compliance. This study concludes that although some MSMEs have met food safety standards, improvement efforts are still needed in the processing and distribution aspects to improve product quality and consumer protection. Recommendations include training, supervision, and provision of adequate sanitation facilities. The results of this study are expected to contribute to MSMEs, the government, and policymakers in designing more effective coaching programs to create a safe and sustainable food ecosystem.

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