6 research outputs found
Occurrence of chitinolytic bacteria in shrimp rusip and measurement of their chitin-degrading enzyme activities
No full textPuspita ID, Wardani A, Puspitasari ROA, Nugraheni PS, Putra MMP, Pudjiraharti S, Ustadi. 2017. Occurrence of chitinolytic bacteria in shrimp rusip and measurement of their chitin-degrading enzyme activities. Biodiversitas 18: 1275-1281. The objectives of this research were to isolate chitinolytic bacteria from shrimp rusip (an Indonesian traditional fermented shrimp product), identify bacterial isolates showing high chitinolytic activity, and determine the chitinolytic activity of these isolates. There were 44 chitinolytic bacteria isolated from shrimp rusip: 39 isolates of Gram-positive bacteria and 5 isolates of Gram-negative bacteria. The quantitative method we used to evaluate chitin-degrading enzyme activity measured the amount of N-acetylglucosamine produced from the reaction of crude enzyme and colloidal chitin. Seven isolates showing highest chitinolytic activity were Bacillus cereus (KKT 1, KKT 14, and KKT 19), Bacillus thuringiensis (KKT 6), Enterobacter cloacae (LCK 20), Pseudomonas stutzeri (LCK 17), and Stenotrophomonas maltophilia (THK1). The highest chitinolytic activity showed by KKT 1, KKT 6, KKT 14, KKT 19, and THK 1 were 0.0016 U/mL (at 72 hours); 0.0018 U/mL (at 48 hours); 0.0019 U/mL (at 48 hours); 0.0033 U/mL (at 48 hours); and 0.0032 U/mL (at 24 hours), respectively.</jats:p
Karakteristik fisikokimia dan antioksidan garam mandi (bath salt) yang diperkaya tepung Sargassum sp. : Physicochemical and antioxidant characteristics of bath salt enriched with Sargassum sp. flour
No full textGaram krosok dan rumput laut memiliki beragam manfaat di bidang pangan dan non-pangan. Fungsi penting dari garam krosok terhadap kulit, yaitu menjaga keseimbangan elektrolit, detoksifikasi, eksfoliasi, menyeimbangkan pH, dan antibakteri (menyembuhkan jerawat kulit). Penelitian ini bertujuan untuk menentukan konsentrasi terbaik tepung Sargassum sp. pada garam mandi berdasarkan aktivitas antioksidan dan standar mutu sabun mandi padat dan cair serta perhitungan nilai ekonomisnya. Garam mandi diolah dengan mencampurkan garam krosok, tepung rumput laut Sargassum sp., dan minyak asiri. Perlakuan penambahan tepung Sargassum sp., yaitu 0 (kontrol), 2, 4, dan 6%. Parameter yang dianalisis meliputi kadar air, pH, tinggi busa, waktu larut, aktivitas antioksidan metode DPPH, profil atribut sensori dengan Quantitative Descriptive Analysis (QDA) dan perhitungan nilai ekonomi. Rendemen tepung Sargassum sp. (12,5%), kadar air (10,39%), dan aktivitas antioksidan (33,16%). Rerata nilai kadar air garam mandi (4,10-4,37%); pH (6,31-7,05); tinggi busa (0,13-0,43 cm); waktu larut (1,32-1,44 menit); serta rerata nilai IC50 sebesar 100,9214±0,411-261,8415±0,147 ppm. Atribut sensori garam mandi, yaitu aroma minyak esensial lavender, aroma minyak kayu putih, aroma mint, aroma rumput laut kering, warna putih garam, kilap gula batu, cokelat momogi, tekstur keras, garam kasar, butiran pasir, licin, dan kesat. Nilai ekonomi garam mandi adalah Rp 92.520/pcs (75 mL). Penambahan tepung Sargasum sp. 6% menghasilkan karakteristik garam mandi terbaik berdasarkan standar mutu sabun mandi padat (SNI 3532:2021) dan sabun mandi cair (SNI 06-4085-1996). Coarse salt and seaweed have various benefits in both food and non-food sectors. The important functions of coarse salt for the skin are maintaining electrolyte balance, detoxification, exfoliation, balancing skin pH, and antibacterial (curing acne) properties. This study aimed to determine the optimal concentration of Sargassum sp. flour in bath salts based on antioxidant activity and solid and liquid bath soap quality standards, and to calculate its economic value. Bath salts were processed by mixing coarse salt, Sargassum sp. seaweed flour, and essential oils. The treatment of adding Sargassum sp. flour was 0 (control), 2, 4, and 6%. The parameters analyzed included moisture content, pH, foam height, dissolution time, antioxidant activity using the DPPH method, sensory attribute profiles using Quantitative Descriptive Analysis (QDA), and economic value. The yield of Sargassum sp. flour (12.5%), and the moisture content (10.39%), and antioxidant activity (33.16%). The average values of the water content of the bath salts (4.10-4.37%); pH (6.31-7.05); foam height (0.13-0.43 cm); dissolving time (1.32-1.44 minutes); and IC50 (100,9214±0,411-261,8415±0,147 ppm). The sensory attributes were as follows: lavender essential oil aroma, eucalyptus oil aroma, mint aroma, dried seaweed aroma, white salt color, rock sugar shine, momogi chocolate, hard texture, coarse salt, sand grains, slippery, and rough. The economic value of bath salts was IDR 92,520 per item. The addition of 6% Sargassum sp. flour produces the best bath salt characteristics based on the quality standards of solid bath soap (SNI 3532: 2021) and liquid bath soap (SNI 06-4085-1996)
Karakteristik fisikokimia dan antioksidan garam mandi (bath salt) yang diperkaya tepung Sargassum sp. : Physicochemical and antioxidant characteristics of bath salt enriched with Sargassum sp. flour
No full textGaram krosok dan rumput laut memiliki beragam manfaat di bidang pangan dan non-pangan. Fungsi penting dari garam krosok terhadap kulit, yaitu menjaga keseimbangan elektrolit, detoksifikasi, eksfoliasi, menyeimbangkan pH, dan antibakteri (menyembuhkan jerawat kulit). Penelitian ini bertujuan untuk menentukan konsentrasi terbaik tepung Sargassum sp. pada garam mandi berdasarkan aktivitas antioksidan dan standar mutu sabun mandi padat dan cair serta perhitungan nilai ekonomisnya. Garam mandi diolah dengan mencampurkan garam krosok, tepung rumput laut Sargassum sp., dan minyak asiri. Perlakuan penambahan tepung Sargassum sp., yaitu 0 (kontrol), 2, 4, dan 6%. Parameter yang dianalisis meliputi kadar air, pH, tinggi busa, waktu larut, aktivitas antioksidan metode DPPH, profil atribut sensori dengan Quantitative Descriptive Analysis (QDA) dan perhitungan nilai ekonomi. Rendemen tepung Sargassum sp. (12,5%), kadar air (10,39%), dan aktivitas antioksidan (33,16%). Rerata nilai kadar air garam mandi (4,10-4,37%); pH (6,31-7,05); tinggi busa (0,13-0,43 cm); waktu larut (1,32-1,44 menit); serta rerata nilai IC50 sebesar 100,9214±0,411-261,8415±0,147 ppm. Atribut sensori garam mandi, yaitu aroma minyak esensial lavender, aroma minyak kayu putih, aroma mint, aroma rumput laut kering, warna putih garam, kilap gula batu, cokelat momogi, tekstur keras, garam kasar, butiran pasir, licin, dan kesat. Nilai ekonomi garam mandi adalah Rp 92.520/pcs (75 mL). Penambahan tepung Sargasum sp. 6% menghasilkan karakteristik garam mandi terbaik berdasarkan standar mutu sabun mandi padat (SNI 3532:2021) dan sabun mandi cair (SNI 06-4085-1996). Coarse salt and seaweed have various benefits in both food and non-food sectors. The important functions of coarse salt for the skin are maintaining electrolyte balance, detoxification, exfoliation, balancing skin pH, and antibacterial (curing acne) properties. This study aimed to determine the optimal concentration of Sargassum sp. flour in bath salts based on antioxidant activity and solid and liquid bath soap quality standards, and to calculate its economic value. Bath salts were processed by mixing coarse salt, Sargassum sp. seaweed flour, and essential oils. The treatment of adding Sargassum sp. flour was 0 (control), 2, 4, and 6%. The parameters analyzed included moisture content, pH, foam height, dissolution time, antioxidant activity using the DPPH method, sensory attribute profiles using Quantitative Descriptive Analysis (QDA), and economic value. The yield of Sargassum sp. flour (12.5%), and the moisture content (10.39%), and antioxidant activity (33.16%). The average values of the water content of the bath salts (4.10-4.37%); pH (6.31-7.05); foam height (0.13-0.43 cm); dissolving time (1.32-1.44 minutes); and IC50 (100,9214±0,411-261,8415±0,147 ppm). The sensory attributes were as follows: lavender essential oil aroma, eucalyptus oil aroma, mint aroma, dried seaweed aroma, white salt color, rock sugar shine, momogi chocolate, hard texture, coarse salt, sand grains, slippery, and rough. The economic value of bath salts was IDR 92,520 per item. The addition of 6% Sargassum sp. flour produces the best bath salt characteristics based on the quality standards of solid bath soap (SNI 3532: 2021) and liquid bath soap (SNI 06-4085-1996)
PENINGKATAN KUALITAS SDM WARGA DESA MELALUI PENGEMBANGAN WIRAUSAHA DAN MINAT BISNIS MASYARAKAT
No full textDesa Lubuk Enau adalah salah satu desa/kelurahan di Kecamatan Lembak , Kabupaten Muara Enim , Provinsi Sumatera Selatan . Desa Lubuk Enau baru diresmikan menjadi desa yang berdiri sendiri pada tahun 2011 berdasarkan peraturan Bupati Muara Enim No 25. Sumber utama penghasilan masyarakat di Desa Lubuk Enau mayoritas berasal dari perkebunan sayuran . Masih belum banyak dijumpai usaha-usaha yang memanfaatkan potensi desanya . Salah satu penyebabnya dikarenakan kurang inisiatif dan kreativitas masyarakat setempat dalam pengembangan kewirausahaan . Berdasakan data yang di dapatkan saat survey ke lapangan Desa Lubuk Enau memiliki jumlah pemuda cukup besar , oleh karena itu potensi kaum muda di desa Lubuk Enau dapat di optimalkan . Kegiatan pengabdian masyarakat yang dilakukan oleh mahasiswa KKN Tematik Fakultas Ekonomi Universitas Indo Global Mandiri melalui program kerja yang dilakukan Edukasi Seminar dan Pelatihan Design Kemasan bersama warga Desa Lubuk Enau . Tujuan yang di dapat adalah memberikan kesadaran akan pentingnya berbisnis dan pengetahuan mengenai kewirausahaan . Hasil dari kegiatan pengabdian masyarakat mahasiswa KKN Tematik Fakultas Ekonomi Universitas Indo Global Mandiri adalah masyarakat lebih bisa memahami pengetahuan kewirausahaan dan menjadi lebih semangat untuk berbisnis serta mencoba untuk lebih kreatif dan inovatif dalam berbisnis
