Rebon Shrimp Research Articles

Enhancement of PKK Skills in Processing Local Food Rebon Shrimp Into Crackers: A Functional Food for Preventing Dental Caries

Local food in Bagan Serdang Village, such as rebon shrimp rich in calcium, has significant potential for local utilization and marketing. Unfortunately, this potential is often hindered by a lack of community knowledge and skills. The community service team aims to enhance the understanding and skills of PKK members in processing local food to form economically and socially independent groups, producing products beneficial for health, especially oral health. Activities include socialization, education, and training, with results showing increased knowledge and skills among the participants in making local food products, such as rebon shrimp crackers Keywords : Rebon shrimp; Functional food; Dental caries; Crackers; Calcium

DEVELOPMENT OF ETHNOSCIENCE-BASED INTEGRATED SCIENCE E-MODULES USING FLIPBOOKS ON THE THEME OF REBON SHRIMP PASTE

Integrated science learning in ethnoscience is very important because students can know the concrete form of local culture by constructing indigenous knowledge of the community in the process of making shrimp paste into scientific knowledge which is implemented through learning media in the form of e-modules. The purpose of this study was to produce an e-module and determine the level of validity, and student readability to an integrated science-based e-module based on ethnoscience using a flipbook with the theme of rebon shrimp paste. This type of research is development research using the ADDIE development model. The population in this study were all students of class VIII MTsN 2 Sumenep with a sample of class VIII-B. Sampling using purposive sampling technique. The instruments used were validation sheets of media experts, material experts, science teachers, and questionnaires student readability. The results showed that: 1) The results of the media aspect validity were 88.74% and the reliability value was 95.71% with very valid and very reliable categories. The value of the validity of the material aspect is 86.11% and the reliability value is 89.66% with a very valid and very reliable category. 2) Students' readability scores a percentage value of 88.18% with a very good category.

Study of Life Feed in Cantang Grouper Hatcheries (Epinephelus fuscoguttatus x Epinephelus lanceolatus)

Abstract Cantang grouper (Epinephelus fuscoguttatus x Epinephelus lanceolatus) is a cross between female tiger grouper (Epinephelus lanceolatus) and male tiger grouper (Epinephelus fuscoguttatus), according to statistical data from the Ministry of Maritime Affairs and Fisheries (KKP) it has a production value of 4,406 tons in 2022 and experienced an increase in growth of 33.92%. Fulfilling this need can be done by maximizing the hatchery process, the key to which is natural food, namely for broodstock (flying fish, tuna and squid) and larvae (chlorella, artemia, rotifers, rebon shrimp). The aim of this article is to study natural feed in the hatchery of cantang grouper (Epinephelus fuscoguttatus x Epinephelus lanceolatus). This study was conducted at the Pecaron Brackish Water Aquaculture Fisheries Center (BPBAP), Situbondo, East Java on 19 June - 19 August 2023. The work method used was a descriptive method with primary and secondary data collection. The study results showed that the Hatching Rate (HR) was 73.25%, the Survival Rate (SR) was 15.98%, the Specific Grow Rate (SGR) was 0.24 g/day. Water quality measured is temperature ranging from 28-30°C, pH between 7.78-8.44, salinity between 31-32 ppt, dissolved oxygen (DO) between 5.72-6.20 mg/L, ammonia between 0.001-0.031 mg/L, nitrite is 0.001 mg/L. Natural feed has complete amino acids, fatty acids, enzymes and minerals which function in the maturation of the parent gonads and larval growth.

Literature Review: Pengaruh PMT Pangan Lokal Pada Balita sebagai Upaya Pencegahan Stunting

The high prevalence of stunting is a global problem of great concern. Efforts to reduce stunting are to provide additional food to children locally to improve their nutritional status. The purpose of making this literature review is to find out the effectiveness, influence, success of the program, and efforts to provide additional food to stunted toddlers. This literature review uses several sources, namely Sinta accredited journals related to supplementary feeding which can be searched using google scholar and the SINTA database. Based on the findings of 16 studies of supplementary feeding made from local food in stunted toddlers, there was an increase in body weight and height when supplementary feeding was given for at least 30 days. Tempeh, rebon shrimp, and moringa are local foods that are easily available and relatively cheap. They also have high nutritional value. After being given tempe, rebon shrimp, and moringa, as local foods, the toddler's height increased significantly.

Sodium content in fermented shrimp paste with varying packaging materials

Shrimp and fish paste are fermented products with high amounts of added salt. Sodium (Na+ ) ions in salt are growth factors for halophilic lactic acid bacteria (LAB), essential in shrimp paste. However, an overabundance of Na+ negatively affects the human body and may increase blood pressure and the risk of heart attacks, strokes, kidney damage, and other health issues. Commercial shrimp paste can be found in various packaging materials. The permeability of the packaging material affects air availability during fermentation, which affects LAB growth and sodium levels. This study aimed to determine the effect different packaging materials have on rebon (Acetes sp.) shrimp paste sodium levels, precisely that of teak leaf, paper, and plastic. A completely randomized design and an experimental laboratory were used for the experiments. The data were analyzed using ANOVA and Honest Significant Differences tests. The different packaging materials significantly affected (P < 5%) the acidity, sodium levels, and total plate count (TPC) of LAB but did not affect the water activity or salt content. Shrimp paste consisted of 1.32±0.12% sodium when packaged in teak leaves, 1.51±0.08% in paper packaging, and 1.69±0.07% in plastic packaging. Teak leaves packaging resulted in shrimp paste with the lowest sodium content because of its many pores and high gas permeability, thus supporting the growth of microbes that use Na+ .

The Abundance of Rebon Shrimp in Labuan Sangoro Sumbawa District as supplement Material for Learning Invertebrate Zoology

This study was intended to analyze the abundance of rebon shrimp in the Sangoro lagoons of Sumbawa Regency. This research was conducted in Labuan Sangoro, Sumbawa Regency, West Nusa Tenggara. There were three sampling sites we choosed in this research based on the habitat characteristics, namely seagras beds, coral rubble, and mangrove area. We implemented the swept area technique to collect samples using scoop net with 60 cm length, 20 cm width, and 0,5mm mesh size. Rapia ropes were pulled along 50 m for each transect line drawn perpendicular to the shoreline. next, four 10 m transect lines were drawn parallel to the shoreline. The sampling was done by pulling the scoop net along the line transect so that a volume of the scoop net was obtained. In addition, the number of individuals was counted in each 10 m transect line. This research showed that only one species of rebon shrimp found in reseach area, namely Acetes Intermedius. Among three sampling sites, the mangrove area has a highest abundance of shrimp (12506,7 ind/L), followed by seagrass beds area (12189,0 ind/L), and coral rubble area (5102,8 ind/L). It can be concluded that mangrove and seagrass beds are habitat mosly prefered by rebon shrimp.

Growth and Gastrointestinal Conditions of Green Lobster (Panulirus Homarus) With Different Natural Feeding, Which are Raised in a Longline Submerged Cage System on the East Coast of Pangandaran Regency

The purpose of this study was to test what type of natural feed provides growth and physiological conditions of the green lobster gut. One important factor to support the development of aquaculture is appropriate feed to support growth. Efforts can be made in optimizing the growth of sand lobsters through feeding that contains calcium and in natural feed consistently. This study consisted of 4 treatments of natural feed types rich in Calcium and Posfor, namely anchovies, rebon shrimp, gold snails and barnacles. The purpose of this study was to observe different types of natural feed that can increase lobster survival (SR), weight growth rate, intestinal histological features and hepatopancreas in green lobsters and water quality at the study site. The highest survival rate in this study was found in the treatment of rebon shrimp and gold snails of 96%. While the highest growth rate parameter is the treatment of anchovy feed of 113.9 ± 30.7020. Furthermore, the highest intestinal histological condition is the treatment of anchovy feed, namely the area of villi of 1857,667 (?m2) and the number of villi in the intestine in green lobster 1857,667

Pelatihan Pengolahan Makanan Lokal untuk Peningkatan Gizi dan Pendapatan Keluarga di Desa Pantai Labu

Pantai Labu Pekan Village, Pantai Labu District, Deli Serdang Regency, is one of the villages whose area is located on the coast. According to the research conducted, there are still toddlers who experience stunting and malnutrition, the low coverage of poverty, and the low knowledge of pregnant women in toddlers causes the growth and development of toddlers to be disrupted and this can affect their health status broadly. The purpose of this research is to apply science and technology to the community to increase knowledge and skills in the health sector, form/develop community groups in the health sector, apply research results to improve public health for the welfare of public health. This research is observational research with a descriptive research design. The research was conducted in June 2023 in Pantai Labu Pekan Village, Pantai Labu District. In this Community Service activity, the methods carried out were training in local pagan-based snack food processing for pregnant women and WUS and conducting demonstrations on making sukahitu cookies, moringa leaves, fish nuggets, fish sandwiches, rebon shrimp crackers and satay donuts. This program to increase the knowledge of pregnant women and wus starts from 4 stages, namely licensing, preparation, implementation and evaluation. The results of community service activities are that there is an increase in the knowledge of pregnant women and WUS about snack foods which can help in efforts to deal with stunting and there is an increase in the knowledge of pregnant women and WUS about snack foods. From snack foods that are highly nutritious to prevent stunting and snacks containing moringa leaves as a way to overcome anemia and breast milk production.

Peningkatan Efektivitas Produksi Dan Perluasan Pasar Terasi Udang Di KB Khinasih Dengan Alat Pengering Terasi Dan Rebranding Produk

This community service (PkM) was conducted near the coast of Manggar Beach, Balikpapan City, in collaboration with partners from the PKK Khinasih Quality Family Village (KB Khinasih) group, which has micro-industry potential for processed shrimp paste. The challenges faced include: 1) the drying method for shrimp paste is conducted by sun-drying, which means that during the rainy season, the drying process for shrimp paste takes a long time and hampers the production process; and 2) sales of processed shrimp paste products are currently limited to the local community. To address these issues related to the extended drying process and to expand marketing efforts, this PkM initiative developed a shrimp paste drying tool tailored to the needs of the PKK KB Khinasih women. Additionally, outreach activities were conducted to educate them about design and packaging strategies that could be beneficial for hosting product exhibitions. The dryer has been handed over to the PKK women for suitability testing with regard to its function, quality, and capacity. KB Khinasih has also adopted label and sticker designs for packaging processed rebon shrimp paste products. Keywords: dryer; product sticker and label; rebon shrimp paste

Karakterisasi dan Uji Aktivitas Antimikroba Bakteri Kandidat Probiotik dari Terasi Udang Rebon

Probiotics are live microorganisms that are widely used to help maintain a healthy digestive system. Some compounds secreted by these bacteria have a bactericidal effect on pathogenic and putrefactive bacteria. Various types of probiotic bacteria can be obtained from fermented foods and drinks. This research aims to characterize bacteria from rebon shrimp paste in Macajah Village, Tanjung Bumi District, Bangkalan Regency, East Java Province which have potential as probiotics and test their antimicrobial activity against pathogenic bacteria. Bacteria were isolated using the Pour Plate technique using de Man Rogosa Sharpe Agar media. The bacterial isolates were then characterized by observing colony morphology, cells and biochemical properties. Next, antibacterial activity was tested using the well diffusion method. The results showed that the four bacteria obtained from the samples were gram positive, round and rod shaped, catalase negative, homofermentative, grew at a temperature of 37-45°C, survived at NaCl concentrations of 4 and 6.5%, low pH, and bile salts. According to the characterization results, three bacterial isolates belonged to the genus Enterococcus and one other isolate belonged to the genus Bacillus. Bacillus isolate is a potential probiotic candidate, because it has inhibitory activity against Escherichia coli and Staphylococcus aureus.

Peningkatan Kualitas Udang Rebon Kering Multirespon Mengintegrasikan Metode Taguchi Gray Relational Analysis dan Principal Component Analysis

Rebon shrimp is the catch of fishermen around Sukolilo Baru area, Bulak District of Surabaya. Rebon shrimp processing is only sorted and then dried and sold to collectors. However, the drying process has no definite parameters of factors that can affect the quality of dried rebon shrimp. In overcoming this, research was conducted on improving the quality of dried rebon shrimp. The increase certainly raised several quality responses, namely the color and moisture content of rebon shrimp. The resulting multiresponse needed to be converted into a single response. To optimize multiresponse into a single response, the Taguchi method was used in combination with the Gray Relational Analysis (GRA) and Principal Component Analysis (PCA) methods. Factors and levels were the volume of rebon shrimp (A) with levels of 4 Kg, 4.5 Kg, and 5 Kg, drying time (B) with levels of 90 minutes, 120 minutes, and 150 minutes, and drying temperatures (C) with levels of 41-44ºC, 45-49 ºC, and 36-40 ºC. The quality characteristics were nominal that was the best (if the resulting value is close to the target value, the quality is better). The result produced PCA weighting values on PC1 as evidenced by eigen>1 values. The optimal combination is the volume factor of rebon shrimp at the level of 4.5 Kg, the drying time factor of 120 minutes, and the drying temperature factor of 45 – 49 ºC.

Profile of fisheries capture in Cikidang Fish Landing Base (PPI), Pangandaran, West Java Study 2017-2021 and its potential utilization for fisheries product processing industry

Fishing activities in Pangandaran Regency are centered in Cikidang Fish Landing Base (PPI), Babakan Village, Pangandaran Sub-district, Pangandaran Regency, West Java Province. The research objective is to identify the fishing profile in Panagandaran Sub-district during 2017-2021 and identify its potential utilization for the fishery product processing industry. The research method is descriptive data collection. The research location is in Pangandaran sub-district. Data taken are secondary and primary data from 2017-2022. Respondents are Joint Business Groups (KUB) based on Cikidang PPI, Pangandaran Regency Marine Fisheries and Food Security Office, Head of Cikidang PPI, and Pangandaran District village leaders. The results of the study identified the age profile of respondents aged 55-59 years (55%), basic education level (75%), 31-35 years of fishing experience (25%), no side job (85%), monthly income of 1-2 million (60%). The types of fishing gear used by fishermen are Vessel Seine, Drift Net, Liong Bun, Hand Line and seser. The dominant types of fish catches in a row from the highest in 2017 to 2021 are Rebon Shrimp, Yellowfin Layur, Krosok Shrimp, Dogol Shrimp, White Bawal and fish bycatch. By-catch fish are in the top 4 most abundant fish caught using vessel seine and drift net gear. Most of the by-caught fish from middlemen are made into salted fish. Fishing activity decreased in 2020-2021, but the value of fishing production increased. The utilization of caught fish is mostly salted fish, yet to be utilized for the fishery products industry.

The effect of formulated diets with different protein sources on feed consumption, feed conversion ratio, and nutrient retention of scalloped spiny lobster (Panulirus homarus)

Scalloped spiny lobster (Panulirus homarus) is a type of marine biota that has high economic value. Lobster cultivation must to be developed, which is in terms of feed. Currently, the majority of cultivators still depend on trash fish as the main food for lobsters. This study was conducted to find the best feed formulation as an alternative to trash fish. The method used is an experimental method with five treatments and four replications where trash fish as control (T0), fish meal formula (T1), rebon shrimp flour formula (T2), maggot flour formula (T3), and snail flour formula (T4). Lobster rearing was carried out for 30 days with the observed parameters including the feed consumption, feed conversion ratio, and nutrient retention. The data obtained were analyzed using ANOVA and continued with Duncan’s Multiple Range Test with a level of 5% to determine the best treatment. The results showed that formulated diets with different protein sources was able to affect the feed consumption and nutrient retention of scalloped spiny lobster, but was not affect on the feed conversion ratio. These results indicate that the best formula feed is rebon shrimp flour formula which shows the best results from the four artificial feeds.

Composition of Catch Results from Gombang Fishing Tools in Prapat Tunggal Village, Bengkalis District, Riau Province

One of the livelihoods of the people of Prapat Tunggal Village, Bengkalis Regency, Riau Province, is fishing. The fishing gear fishermen operate is longline, gombang, drier, and gill nets. The research was conducted in June to determine the composition of catches from gombang fishing gear in Prapat Tunggal Village. The method used is a survey method and descriptive analysis. From the results of this research, the number of catches from gombang fishing equipment was 153.77 kg or 433,290 fish. The dominant net is rebon shrimp, which is the main catch of 77.90% of the total weight of the trap and the bycatch catch of 20.92%, as well as the discard catch of 1.17%.

Glutamic Acid Content of Rebon (Acetes sp.) Shrimp Paste Powder with the Addition of Tomato (lycopersicum esculentum) Concentrate Variants

Shrimp paste is a fermented food product made from shrimp with the addition of salt and other food additives. The use of salt with a high concentration result in a reduced taste of the shrimp paste so that the impression from consumers decreases. One way to maintain the umami flavor produced in shrimp paste is by using tomato concentrate which has a high glutamic acid content. The purpose of this study was to determine the effect of tomato concentrate on the glutamic acid content of rebon shrimp paste. The research method used was experimental laboratories with a Completely Randomized Design (CRD) model using 4 concentration treatments, which are the addition of 0%; 10%; 20% and 30% tomato concentrate variants and 3 repetitions. Parametric data were analyzed using ANOVA and Honest Real Differences if significantly different. Non-parametric data were analyzed by Kruskal Wallis and Mann Whitney. The results showed that the addition of tomato concentrate variants gave a significantly different effect (p<5%) on the value of glutamic acid content, protein content, salt content, acidity (pH), color and organoleptic. The value of glutamic acid content of shrimp paste ranged between 23.77-39.09%. The protein content of shrimp paste ranged between 31.61-41.10%. Salt content of shrimp paste ranged between 22.26-18.78%. pH of shrimp paste ranged between 7.62-5.90%. Shrimp paste with the addition of 30% tomato concentrate produced the best glutamic acid content in this study because it had the highest glutamic acid content and improved the flavor of shrimp paste.

Effectiveness of rebon shrimp crackers on increasing salivary calcium ion concentration of students in Percobaan Public Elementary School Medan

Rebon shrimp is a local food in Bagan Serdang Village that has a very high nutritional content. One hundred grams of dried rebon contains 2.306 mg of calcium or equal to 16 times the calcium of 100 grams of cow's milk. Calcium takes part in preventing demineralization by keeping the pH neutral. The aim of this study was to evaluate the effectiveness of rebon shrimp crackers to increase salivary calcium ion among elementary school children. This type of research is an experimental study with pre and post test group design to obtain the average calcium ions in saliva before and one month after consuming rebon shrimp crackers. The minimum sample size were 40 samples, which 20 samples were included in the intervention group who were given each day one pack each for 30 days during school breaks and supervised by teachers, while 20 samples were included in the control group and were not given crackers. Saliva sampling was carried out using the unstimulated method. The concentration of salivary calcium ions before and after given the intervention was measured using paired t test and to analyze the difference in the concentration of salivary calcium ions between the two groups using an unpaired t test. There was a significant difference in the concentration of salivary calcium ions between the group given rebon shrimp crackers and the group that was not given rebon shrimp crackers (p=0.034). There was a significant increase in the concentration of salivary calcium ions before and after being given rebon shrimp crackers (p=0.000), whereas in the untreated group that was not given crackers there was no significant increase (p=0.496). It can be concluded that the risk of dental caries can be reduced by consuming local food ingredients that are high in calcium and minerals.

Tingkat Penerimaan Konsumen Terhadap Kaldu Bubuk Penyedap Rasa Berbahan Baku Udang Rebon (Acetes Erythraeus), Limbah Ikan Gabus (Channa Striata), Dan Limbah Udang Windu (Penaeus Monodon)

Broth is a flavoring product which is generally produced from the process of cooking high-protein ingredients such as meat with water, with or without other additions. The flavoring broth that is favored generally made from chicken and beef, although fish and shrimp and even their waste can also be used to make natural flavoring broth. This research aims to determine the level of consumer preference of flavoring powder broth made from 3 ingredients/samples, namely snakehead fish waste, tiger prawn waste and rebon shrimp. This research was carried out by making powdered broth and hedonic test to determine the level of preference from consumers. This test used 25 semi-trained panelists with color, aroma, texture and taste parameters. The test results showed that flavoring powder broth made from snakehead fish waste was preferred by consumers in terms of texture, broth made from tiger prawn waste was highly preferred in terms of taste parameters, and samples made from rebon shrimp as raw materials were preferred in terms of color and aroma parameters

Spatial study of total suspended solid (TSS) for shrimp catching areas based on changes in watershed land cover and oceanographic factors in Ciletuh Bay 2017 – 2021

The TSS in Ciletuh Bay originates from the Ci Leutuh and Ci Marinjung estuaries. This study aimed to analyze the effect of changes in watershed land cover and oceanographic factors (salinity, bathymetry, sea surface currents) on the distribution of TSS and the relationship between TSS and shrimp catch activity. This research uses remote sensing method, Budhiman Algorithm for TSS, Cilamaya Algorithm for salinity, and Maximum Likelihood Classification for watershed land cover. The results show that sea surface currents and changes in watershed land cover (forest, bare land, and shrub) affect the distribution of TSS in Ciletuh Bay. The relationship between TSS with salinity and bathymetry is negatively correlated. The existence of TSS in Ciletuh Bay causes the dominance of muddy waters so that it becomes a habitat for various types of Penaeid shrimp. The types of penaeid shrimp that are mostly caught in Ciletuh Bay are rebon shrimp and endok shrimp.

Utilization of local food on the prevention of dental caries among the elementary school children in the fishing community

The potential benefits of local food derived from rebon shrimp (Acetes sp.) as a preventive measure for dental caries are described in this study, which focused on Bagan Serdang village. Situated in the coastal area of Pantai Labu subdistrict, Deli Serdang Regency, this village relies mainly on fisheries for income resources, with rebon shrimp being one of the leading marine products. The high abundance of calcium in rebon shrimp is well-known, with 2,306 mg of shrimp paste equivalent to 16 times the calcium content of 100 g of dietary milk. This preliminary study aimed to investigate the potential of rebon shrimp as a preventive measure for dental caries in school children aged 8-12 years from public elementary school 106448 in Bagan Serdang village. The study utilized Cariogram software to assess caries risk factors, including caries experience, pH and saliva secretion, plaque index, diet contents and frequency, fluoride exposure program, and clinical judgment. Atomic Absorbed Spectrophotometer (AAS) method was used to measure salivary calcium ions. In addition, the calcium content in rebon shrimp was measured in the laboratory of the industrial research center in Medan. The concentration of salivary calcium ions was found to be very low, with a mean of 0.75±0.32 mmol/L. The Cariogram assessment revealed a high caries risk of 54.12% among elementary school children. The laboratory results showed that dried rebon shrimp had a calcium content of 1.50% (w/w), while fresh rebon shrimp had a calcium content of 1.54% (w/w). Given the high prevalence and caries risk profile of elementary school children in Bagan Serdang village, the study suggests that the low concentration of salivary calcium ions and the high availability of calcium-enriched rebon shrimp can be used as a preventive strategy against dental caries in this population.

Pelatihan dan Pengelolaan Udang Rebon Menjadi Snack Sumpia di Desa Pulau Kampai Kec. Pangkalan Susu Kab. Langkat

Shrimp are a fairly high source of animal protein. Rebon Shrimp IS a species of shrimp that lives in the sea and is commonly used as fish food due to its consistent size and economic value. In the Kampai Island region, many fishermen sell raw unprocessed rebon at the beginning of the rebon season because the price is also quite cheap. In fact, quite a few bamboo shoots have been left alone to rot. Also, the processing of rebon shrimp in the Kampai Island area is still simple, namely, easy to dry and only process into shrimp paste. That's why this nonprofit aims to introduce the processing of rebon shrimp into processed food products like sumpia. The strategy employed in this activity was field observation, namely, conducting observations around the village community of Kampai Island related to the management of rebon shrimp. Then the socialization of this mentoring activity targeted PKK mothers and high school students in terms of training and rebon processing. From the results of the socialization of processed rebon, it was found that rebon shrimp can not only be processed into shrimp paste, but also be a convenient sumpia snack as a family snack and used as an upcoming home fried in the growing family -shrimp and rolled with spring roll skin, it has a savory taste, aroma, texture, appearance and color very delicious to be enjoyed in peace with the family.