&#x0D; Perairan Sumba Timur kaya akan biodiversitas hayatinya termasuk perairan Moudolung. Makroalga yang tersebar di perairan Moudolung cukup melimpah. Untuk pemanfaatannya di bidang pangan perlu dikaji kompenen yang terkandung pada makroalga tersebut. Dengan demikian, tujuan dari penelitian ini adalah mengevaluasi profil asam lemak dari Ulva reticulata dan Turbinaria ornate yang berasal dari perairan Moudolung. Sampel yang berasal dari perairan Moudolung dicuci kemudian dikeringkan 2-3 hari dengan bantuan sinar matahari. Setelah kering sampel tersebut ditepungkan kemudian dilakukan pengujian profil&#x0D; asam lemak dengan menggunakan instrumen gas chromatography (GS). Hasil pengujian profil asam lemak pada penelitian ini meliputi 51 jenis profil asam lemak Hasil penelitian menunjukkan bahwa total asam lemak dari Ulva reticulata dan Turbinaria ornate masingmasing sebesar 1,41% dan 3,66% dengan persentase totas asam lemak jenuh dan asam lemak tak jenuh masing-masing sebsesar 0,27% - 1,00% dan 1,14% - 2,66% 

pdf/profil-asam-lemak-dari-ulva-reticulata-dan-turbinaria-ornate-2j88d2cwey.pdf

PROFIL ASAM LEMAK DARI Ulva reticulata dan Turbinaria ornate YANG BERASAL DARI PERAIRAN MOUDOLUNG KABUPATEN SUMBA TIMUR [Fatty Acid Profile of Ulva reticulata and Turbinaria ornate From Moudolung waters East Sumba District]

Abstract Yogurt was a product from pasteurized milk that fermented. The aims of this research was to examine the impact of seaweed addition during different storage lengths of time. on total lactic acid, viscosity, and syneresis tests of goat’s milk yogurt with Spirulina platensis . The completely randomised (CRD) factorial pattern (3 × 3), with three replications for each, was used in the research design. The addition of seaweed (0%, 5%, and 10%) was the first factor. The second factor was storage time (0, 8, 16 days). Analyse the data used the Analysis of Variance (ANOVA) and if a significant treatment effect was discovered used the Duncan test. The analysis showed no interaction (P&gt;0.05) between adding seaweed and different storage times on total acids, viscosity, and syneresis. The addition of seaweed concentration significantly affect on viscosity, syneresis (P&lt;0.05) but not significantly affect on total lactic acid (P&gt;0.05). Storage time significantly affect total lactic acid, viscosity, and syneresis (P&lt;0.05). Adding Spirulina platensis with a concentration of 5% seaweed and a storage time of 0 days showed the best results based on its quality, although up to the 16 day it still shows the feasibility of consumption. 

The Effect of Seaweed Addition and Different Storage Time on Total Lactic Acid, Viscosity, and Syneresis of Goat Milk Yogurt with Spirulina platensis

Yogurt probiotik rumput laut adalah produk makanan fermentasi bakteri asam laktat yang menggunakan susu dan rumput laut merah Eucheuma cottonii sebagai bahan bakunya. Rumput laut memberikan efek fungsional pada inang dan berdampak pada tekstur yogurt. Penelitian ini bertujuan untuk mengetahui rumusan keseimbangan rumput laut dan susu skim yang mempengaruhi karakteristik yoghurt untuk disukai oleh panelis. Metode penelitian yang digunakan adalah metode eksperimen menggunakan analisis rancangan acak kelompok dengan 5 perlakuan dan 3 ulangan. perlakuan yang diberikan adalah formulasi keseimbangan antara rumput laut dan susu 5:95, 15:85, 25:75, 35:65, dan 45:55 (v / v). keseimbangan Yogurt rumput laut dan susu 25:75 (v / v) memberikan karakteristik yogurt terbaik dengan pH 4,21; total padatan terlarut 16,75 brix; viskositas 765,67 mPas; total asam titrasi 0,64%; total bakteri asam laktat 6,9x108 cfu / mL; total bakteri probiotik 2,9 x 108 cfu / mL; kandungan protein 3,03%; 2,2% dari kandungan serat makanan dan karakteristik organoleptik yang meliputi warna 3,91% (suka), aroma 3,73 (suka), rasa 3,11 (biasa), ketebalan 3,6 (suka), keasaman 3,22 (normal), tekstur 3,45 (biasa), tekstur 3,45 (biasa) dan penampilan keseluruhan 3,64 (Suka).

/pdf/pengaruh-perbandingan-rumput-laut-dan-susu-terhadap-3wyaufs45l.pdf

Pengaruh Perbandingan Rumput Laut dan Susu Terhadap Karakteristik Yoghurt Probiotik Rumput Laut

Edible film is a thin layer made of materials that can be consumed, protect from moisture and gas, and extend the shelf life of food products. The criteria for the materials for edible films are able to withstand gas and water permeation, colorless, do not cause changes in the characteristics of the packaged food products, and are safe for consumption. One of the ingredients that can be added to edible film is Aloe vera skin. The study aimed to determine the effect of increasing the aloe vera leaf extract concentration and producing an antibacterial edible film with the appropriate mechanical and antibacterial inhibitory properties. The study used a completely randomized design. Observations of film’s characteristics included mechanical and physical properties i.e., tensile strength, elongation, modulus of elasticity, water vapor transmission rate, thickness, CIE color values, and the inhibition activity of bacterial growth. The obtained data were analyzed using analysis of variance (ANOVA), and if there was a significant difference, Duncan’s Multiple Range Test was applied. The best edible film was obtained by adding aloe vera skin extract at a concentration of 4 times the Minimum Inhibitory Concentration (MIC). This film had a tensile strength of 0.878 MPa, elongation of 75.56%, modulus of elasticity of 1.16 MPa, thickness of 0.153 mm, Water Vapour Transmission Rate (WVTR) of 22.53 g/(m2.day), inhibition activity of 31.85 mm, and color value CIE ∆L* = 18.61, ∆a* = 0.98, ∆b* = 29.57, ∆E* = 38.63, ∆C*= 33.59, and ∆H* =  -87.23 with the white plate color of chromameter used as a standard.

/pdf/potensi-ekstrak-kulit-daun-lidah-buaya-sebagai-bahan-1i27m2nt.pdf

Potensi Ekstrak Kulit Daun Lidah Buaya sebagai Bahan Antibakteri pada Active Film Berbasis Pektin

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Pengaruh Perbandingan Rumput Laut dan Susu Terhadap Karakteristik Yoghurt Probiotik Rumput Laut

Potensi Ekstrak Kulit Daun Lidah Buaya sebagai Bahan Antibakteri pada Active Film Berbasis Pektin