Rebon Shrimp Research Articles

The Effect Of Koya Reboned Powder Consumption On Protein Levels Of Pregnant Women In Prevention Of Stunting In Babies

Linear growth retardation in childhood has decreased over the past few decades, but has not had a positive effect. In Indonesia, the change in the prevalence of stunting is around 37%. The nutritional status of pregnant women plays an important role in the incidence of stunting, which will be seen at the age of <5 years in 1000 days of their life. Pregnant women with poor nutrition and significant infection can give birth to a baby with stunting. For this reason, nutritional intake is needed, one of the animal foods that are high in protein is rebon shrimp about 62.4 g / 100 grams of dried shrimp. Protein has an important component so it is necessary for the physical development of children. The purpose of this study was to analyze serum protein levels before and after consuming rebon shrimp based PMT powder in the intervention group and control group and to analyze differences in serum protein levels for pregnant women before and after consuming PMT Koya powder made from rebon shrimp between the control and intervention groups. . This type of research is a quantitative study with a quasi-experimental method using the pre post test control group design approach. The number of respondents was 30 people who were divided into 2 groups, namely the intervention group and the control group. The intervention group was given koya powder as much as 100 grams / day for 7 days, assuming the fulfillment of 70 KKal. Data analysis using Data analysis using the Mann-Whitney test, if the data is not normally distributed. If the data are not normally distributed using the free sample t2 test. The conclusion of the analysis results to answer the research hypothesis. The results of the study were significant values P 0.000 <0.05. Conclusion There was a significant difference in serum protein levels of pregnant women before and after consuming PMT Koya powder made from boiled shrimp between the control and intervention groups.

Characterization of Masin Rebon shrimp (Acetes indicus) as Sumbawa’s Traditional Fermented-Food

ABSTRACT
 This research is conducted to determine the characteristics of Masin made from rebon shrimp with the addition of various Masin’s starter (Starmas). This is designed using completely randomized design with single factor; starter concentrations. Chemical characteristics (water, protein, pH value), sensories (color, texture, aroma, taste) and microbiological (total LAB) were observed. Data were analyzed by analysis of variance (p-value 5%) using Co-Stat Software any significant differences tested using Honestly Significant Differences Test (HSD). Total LAB is analyzed using qualitative method. The addition of various starter concentrations had a significant effect on water, protein, pH value, texture and taste preference level, but did not significantly affect on color and aroma. Total LAB in each treatment increased when the consentration of starter increased. The starter’s addition potentially change the chamical characteristics, sensories and microbioloical of Masin rebon shirmp.
 ABSTRAK
 Penelitian ini bertujuan untuk menganalisa karakteristik masin udang rebon melalui berbagai konsentrasi pemberian starter masin (Starmas). Penelitian ini menggunakan metode Rancangan Acak Lengkap dengan faktor tunggal, yaitu penambahan konsentrasi starter. Parameter diamati adalah karakteristik kimia (protein, air, nilai, pH), sensoris (warna, aroma, tekstur, rasa) dan uji mikrobiologi (bakteri asam laktat). Data hasil penelitian kimia dan organoleptik dianalisis dengan analisis keragaman pada taraf nyata 5% dengan menggunakan software Co-Stat dan apabila ada pengaruh nyata maka dilakukan uji lanjut dengan uji Beda Nyata Jujur, sedangkan data mikrobiologi dianalisa menggunakan metode kuantitatif. Hasil penelitian memberikan bahwa penambahan berbagai konsentrasi starter memberiakan pengaruh nyata terhadap nilai kadar air, nilai kadar protein, nilai pH, tingkat hedonik tekstur dan rasa, namun tidak meberikan pengaruh nyata terhadap tingkat hedonik warna dan aroma. Jumlah bakteri asam laktat pada setiap perlakuan mengalami peningkatan dengan semakin banyaknya konsentrasi stater yang ditambahkan. Penambahan starter dapat memperbaiki karakteristik kimia, sensoris dan mikrobiologis pada masin udang rebon.

Peningkatan Kapasitas Produksi Terasi Rebon di Desa Ketapang, Kotamadya Probolinggo

Kademangan is a shrimp paste production center in the Probolinggo municipality. The shrimp paste made from this fish processing center is of lower quality than similar products on the market. The varying size of the raw materials is a significant problem in shrimp paste production in this business hub. This activity aimed to improve the quality of the shrimp paste product by introducing and enhancing the partners' skills in using grinders and shrimp powder for rebon shrimp in making rebon shrimp paste. The method of this service activity consists of training, monitoring, and evaluation of the activities. This activity showed that the partners had received training on the production of shrimp paste and its quality and the use of grinding machines and machines for boiling shrimp meal. During the partner monitoring period, it became apparent that the partners had switched the technology from manual production of shrimp paste to machine production. The evaluation results show that the partners are familiar with grinding and grinding machines in making Rebon shrimp paste. The resulting products are of higher quality than those made before the partners used the shrimp grinding shrimp flour machines. The conclusion is that the use of grinding and flour machines for rebon shrimp by partners has increased the production capacity by three times and increased the quality of the rebon shrimp paste.

Pengaruh Variasi Konsentrasi Karaginan Kombinasi Emulgator Anionik dan Nonionik Terhadap Formulasi Losion Astaxanthin Ekstrak Minyak Cincalok

ABSTRACT
 
 Cincalok is a typical food of West Kalimantan, Indonesia. Cincalok is made from the fermentation of rebon shrimp, which contains astaxanthin compounds inside them. Astaxanthin has strong antioxidant properties with an IC50 value of 18.75 ppm. Astaxanthin from cincalok oil extract can be formulated into a lotion for skin care. Lotion were made in 4 formulas. Formula F1 and F2 used a combination of anionic emulgators (stearic acid and TEA), formulas F3 and F4 used a combination of nonionic emulgators (Span 60 and Tween 60). Concentration carrageenan as a viscosity agent was 0.75% in F1 and F3, and concentration of 1% in F2 and F4. All formulas were tested for their physical properties such as other organoleptic test, homogenity, spreadibility, adhesion, pH , viscosity, and globul size. Lotion were also tested for astaxanthin levels contained in lotion. The results showed that the formula F3 was the best formula based on physical properties and astaxanthin levels test in lotion.
 Keywords: Astaxanthin, Anionic, Cincalok, Lotion, Nonionic

Pengaruh Perbedaan Konsentrasi Garam terhadap Asam Glutamat Terasi Udang Rebon (Acetes sp.)

Udang rebon pada umumnya digunakan sebagai bahan baku produk produk penyedap rasa, antara lain terasi udang, petis, dan diolah menjadi rebon kering. Udang rebon memiliki rasa yang gurih. Fermentasi secara sederhana menghasilkan berbagai produk, salah satunya terasi. Fermentasi garam akan menimbulkan rasa gurih, karena komponen pada udang rebon mengalami pemecahan akibat aktivitas enzim protease. Tujuan penelitian ini adalah untuk menentukan karakteristik terasi berdasarkan perbedaan konsentrasi garam dan menentukan konsentrasi garam terbaik. Metode penelitian menggunakan rancangan acak lengkap. Perlakuan pada penelitian adalah perbedaan konsentrasi garam dengan konsentrasi 2, 8, dan 14%. Parameter yang diamati adalah TPC BAL, pH, aw, kadar garam, asam glutamat, kadar air, dan organoleptik. Data parametrik dianalisis dengan uji ANOVA dan dilanjutkan uji BNJ, sedangkan data non-parametrik dianalisis dengan Kruskal-Wallis dan dilanjutkan dengan uji lanjut Mann-Whitney. Hasil penelitian menunjukkan bahwa terasi udang rebon dengan konsentrasi garam 2, 8, dan 14% mempunyai perbedaan yang nyata (p<5%) terhadap kadar garam, asam glutamat dan kadar air namun tidak mempunyai perbedaan yang nyata (p>5%) terhadap pH dan aw. Formulasi terasi udang rebon terbaik pada penelitian ini dengan penambahan garam 2% dinilai dari asam glutamat 13,68%±0,10 dan uji organoleptik dengan selang kepercayaan 8,61<μ<8,81.

Effect of Differences in Salt Concentration on the Quality of Rebon Shrimp Paste (Acetes Sp) in Tegal District

Rebon Shrimp Paste (RSP) in Indonesia uses different percentages of salt addition, ranging from 2 to 20% or not at all. This study aims to determine the influence of different salt concentration (5%, 10%, 15% and without salt) on the quality of RSP organoleptic, microbiological and chemical. This research was conducted in Munjung Agung, Tegal and Cirebon Fisheries Product Quality Testing and Application Laboratory. The results showed that the addition of different salt concentration (5%, 10%,15% and without salt) affected the quality of organoleptics, microbiology, and chemistry. Organoleptic quality with salt concentration of 5% and 10% favored panelists with an average value of 6.8 (not yet meeting Indonesian National Standards). The highest water content value is found in RSP that are not added salt (40,19%-43,22%) and lowest at 15% salt concentration (31,12%-34,82%) in accordance with the SNI. E.Coli and Salmonella growth was negative in all four samples and didn’t different materially, according to SNI standard 2716.1:2009. The best increase in salt concentration in the study was 5%, with an average organoleptic value of 6.8 in the coliform contamination sample A2 APM/g < 3, negative E.Coli and Salmonela with a water content value of 39.15.

Fortification of Rebon Shrimp Protein Hydrolysate (Acetes erythraeus) in Sago Flour as a Nutritious Food

Rebon shrimp protein hydrolyzate as a non-conventional processed product has a high protein content which is the potential to be used to enrich the nutritional value of food ingredients such as sago flour. This study aims to determine the appropriate concentration of rebon shrimp protein hydrolyzate for enriching the nutritional value of sago flour. The addition of protein hydrolysate used 3 levels of concentration, those were 10% (F1), 15% (F2) and 20% (F3). The best treatment is F3. Fortification of rebon shrimp protein hydrolyzate in different amounts has an effect on the proximate value of sago flour, the best treatment is a concentration of 20%. with a water content of 10.49%, 4.85% ash, 24.56 protein and levels. fat 1.76%. Hedonic test indicated the taste value of 8.7, aroma 8.6, appearance value 8.7 and texture value 8.6. The content of amino acids is 17 types with 9 essential amino acid. The essential amino acids are histidine, arginine, threonine, valine, methionine, isoleucine, leucine, phenylalanine and lysine. The 8 types of non-essential amino acids are aspartic acid, glutamic acid, serine, glycine, alanine, proline, tyrosine and cysteine. The highest essential amino acid content was leucine at 2.75% and the highest non-essential amino acid content was glutamic acid at 4.52%. Based on the research results, it can be suggested for the enrichment of the nutritional value of sago flour to add 20% protein hydrolyzate of rebon shrimp and it can be used as a nutritious food.

THE EFFECT OF FREEZING ON THE PROCESSING OF DRIED REBON SHRIMP AS A FORM OF LOCAL FOOD DIVERSIFICATION

Rebon shrimp is one of the seafood species of crustaceans which has a very small size compared to other types of crustaceans. But behind its small shape, rebon shrimp has tremendous benefits. Rebon shrimp is quite easy to find in the market and is in the cheap category compared to other shrimp prices. Rebon shrimp is a food ingredient that rots easily so that processing and preservation is needed to maintain its quality. One of them is freezing and drying. This method can extend shelf life and inhibit the growth of bacteria, molds and yeasts. It can increase the selling value of rebon shrimp. This is also done as an effort to support local Indonesian food. The purpose of this study was to obtain the best process in making dried rebon shrimp. In this study, two methods were carried out, namely: method A without freezing and method B with freezing. This research was conducted using a randomized block design with one factor of rebon shrimp with 2 treatments and 3 replications. The parameters tested were water content, rehydration time and organoleptic test. The results of analysis of various water content and rehydration time showed a very significant difference. From the research results, the highest water content was found in rebon shrimp with freezing is 5.4% and the lowest in rebon shrimp without freezing is 4.8%. The longest rehydration time for rebon shrimp with freezing is 2 minutes and the fastest rehydration time for rebon shrimp without freezing is 1 minute. The sensory test showed different results. For color and texture, the most preferred is dried rebon shrimp with freezing, while for aroma and appearance, the most preferred is dried shrimp with no freezing treatment.

The Quality Analysis Of Sambal Masin (Sumbawa Specialties) With Variation Concentrations Of Salt And Tamarind

Masin is a type of chili sauce fermented by using rebon shrimp with the addition of salt and tamarind widely consumed in the West Nusa Tenggara, being particularly popular among the Sumbawa people. The aimed of this research was to determine the effect of salt and tamarind concentration on the quality of masin as the Sumbawa sauce. The experiment was conducted using a completely randomized design (CRD) with salt and tamarind concentration. The treatments were MU1 (8% salt: 10% tamarind), MU2 (salt 10 %: 8% tamarind), MU3 (12% salt: 6% tamarind), MU4 (14% salt: 4% tamarind), and MU5 (16% salt: 2% tamarind). Data was analyzed using Co-Stat software with 5% significance differences. The treatments that were significantly different was then analyzed using Honestly Significance Difference (HSD). The results showed that the treatment of salt and tamarind concentrations significantly affected the water content, protein content, acidity (pH) of the color, aroma, and masin flavor of Sumbawa. The best treatments was obtained at MU4 (14% salt: 4% tamarind) with 6% acidity (pH), 69.35% water content, 11.54% protein content, 4.45 (reddish-brown) color value score. Aroma 3.75 (like) and taste 3.55 (somewhat like)

Adoption of Fisheries Diversification Innovation in Poklahsar in Cigasong Sub-District, Majalengka District

Cigasong District has fisheries potential like poklahsars. Poklahsar produces rebon shrimp brittle and carp. The development of fisheries potential can be done by diversifying processed fish. The research aims to study (1)changes in knowledge, attitudes, and skills of poklahsar after counseling on diversification of processed fisheries; (2) the process of adopting innovations; (3) the group that adopts the best innovation. Counseling was carried out using a demonstration method of diversification of processed fish. Respondents are members of poklahsar Sehati, Mitra Harapan and Pandawa Opat. Responses were observed using questionnaires, interviews, and observations; the data is displayed descriptively and simple tabulations are diagrams. The results showed; (1) an increase in knowledge, attitudes and skills in the whole poklahsar; (2) the process of adopting innovations in each group is different; (3) the results of the evaluation of the adoption of krispi eel innovation in poklahsar Sehati have the highest value of attitude change that is 10 and the value of knowledge 4, faster to implement than other poklahsar that is on the 5th week by two respondents from seven respondents, the 6th week the number of adopters increased into seven people and included in the early adopter category.

Supplementary Feeding Development of Koya Powder Based on Rebon Shrimp (Mysis Relicta) towards Changes in Blood Biochemistry of Pregnant Women as Risk Factor of Linier Growth Disturbance (Stunting)

Indonesia is ranked 5th in the world and 3rd in Southeast Asia with the highest number of stunted childrenunder five. West Papua Province in 2018 is included in 18 provinces with a high prevalence of around30% - &lt;40%. Stunting is one of the nutritional problems that occur from the pre-conception period, andwill continue until pregnancy which can affect the baby being born. One of the efforts that can be doneby giving rebon shrimp, its content which is rich in micronutrients can be an alternative food choice forimproving blood biochemistry of pregnant women. The purpose of this study is to analyze the differencesin blood biochemical levels of pregnant women (serum protein, serum albumin and hemoglobin levels)before and after consuming the supplementary feeding of Koya Powder made from Rebon Shrimp. Thisstudy used a quasi-experimental method with a group design post-test control approach. The total samplesize is 15 respondents per group, using the incidental technique. The intervention group was given koyapowder as much as 100 grams/day for 7 days, while the control was given education on nutritious foodsand eating according to the daily pattern. The research was conducted in the work area of the West SorongHealth Center and Malawili Public Health Center, data collection was carried out from 31 August 2020 to06 October 2020, using an observation sheet. Data analysis used the Mann-Whitney test, if the data werenot normally distributed. If the data were not normally distributed, use the free sample t2 test. The results ofthe study were significant differences between the control group and the intervention group with a P valueof 0.000 &lt;0.05. Conclusion “There is an Effect of Consumption of Supplementary Feeding Koya PowderMade from Rebon Shrimp (Mysis Relicta) on Changes in Serum Protein, Serum Albumin and HemoglobinLevels for Pregnant Women as Risk Factors for Stunting.”

Analysis of two whale shark watching destinations in Indonesia: status and ecotourism potential

Abstract. Djunaidi A, Jompa J, Nadiarti N, Bahar A, Tilahunga SD, Lilienfeld D, Hani MS. 2020. Analysis of two whale shark watching destinations in Indonesia: status and ecotourism potential. Biodiversitas 21: 4511-4523. Botubarani in Gorontalo, on the northern coast of Tomini Bay and Labuhan Jambu in Teluk Saleh, Sumbawa recently became whale shark tourism destinations in Indonesia. Both sites offer visitors opportunities to interact with whale sharks, either watching from canoes or snorkelling and diving. In this study, we investigated the status and ecotourism potential of whale shark watching as a form of marine wildlife tourism development in eastern Indonesia by examining the existing operations in both sites. Data were collected using questionnaires administered to local community members and visitors to understand their perceptions, and how this opportunity was valued. Secondary data were collected to explore and understand influencing factors. Findings revealed that whale sharks commonly emerge near bagan lift-nets and other interactive areas as a response to the presence of their favorite prey, anchovies, and rebon shrimp. In general, whale sharks most commonly visit bagan lift nets and can be found in the interaction areas in the morning and stay for couple of hours before swimming away to deeper waters. Out of 119 community respondents in Labuhan Jambu village (Teluk Saleh) and Botubarani, Gorontalo, 80.7% knew about the occurrence of whale sharks in their locality. Of the 111 visitor respondents, 67.6% knew about the whale shark watching sites from word of mouth. The study results also suggest a correlation between chlorophyll-a concentration, anchovies, rebon shrimp and whale sharks. Regarding management approaches to this type of tourism, a local community-based management model is strongly recommended, with 87.4% of respondents showing interest in this approach. The roles and responsibility of local government in developing such tourism is very significant, especially with respect to facilitating appropriate competency within the local community throughout training and education, as suggested by nearly 26% of respondents.

Perhitungan Daya Roller Pada Alat Tangkap Bagan Tancap

Bagan Tancap Pangandaran merupakan alat tangkap ikan tradisional yang digunakan nelayan untuk menangkap jenis ikan pelagis kecil seperti ikan teri dan udang rebon. Teknik pengoperasianyang masih tradisional membuat bagan tancap menjadi kurang produktif dan sangat tergantung dengan kekuatan nelayan yang mengoperasikannya. Tujuan Penelitian ini yaitu untuk mengetahui jumlah daya yang diperlukan untuk mengangkat jaring dan hasil tangkapan pada saat haulling di atas bagan sehingga bisa dijadikan acuan sebagai perancangan alat bantu penarik bagan (roller). Analisis yang digunakan adalah analisis untuk mengetahui luasan struktur alat tangkap, hasil tangkapan, drag force, gaya apung dan gravitasi dimana hasil hitungan tersebut disajikan secara numerik yang kemudian digunakan sebagai dasar menentukan besaran beban yang di terima. Hasil penelitian menunjukan dimana pada Bagan Tancap yang memiliki dimensi panjang, lebar, dan tinggi berukuran 10 x 10 x 15 meter serta dengan hasil tangkapan per setting sebanyak 200 kg, roller bagan tersebut harus dapat memngangkat beban minimal sebesar 4488,4 Newton apabila beban tersebut sudah ada diatas permukaan air. Namun hasil tangkapan dan alat tangkap yang diangkat roller bagan dengan kecepatan 0,05 meter/detik menghasilkan beban sebesar 327,2 Newton pada saat di kolom perairan dengan densitas 1025 kg/m3. Maka daya minimal yang diperlukan oleh roller bagan yaitu sebesar 22,44 kW.

Studi fortifikasi hidrolisat protein udang rebon (mysis relicta) pada mie sagu

The study aimed to determine the effect of rebon shirmp (mysis relicta) protein hydrolisate fortification to the sago noodles and to observe the characteristics of the sago noodles produced. The research was carried on in February – April 2019 in the Laboratory of Fish Processing Technology, Integrated Laboratories, and the Fisheries and Marine Chemistry Laboratories at the Universitas Riau. The method used was the experimental method, designedas a non-factorial complete randomized design. The treatment conducted was addingof rebon shrimp protein hydrolysate at 4 level concentrations (0%, 5%, 10% dan 15%). The variables assessed were the quality of organoleptic (appearance, texture, odor, flavor) and the proximate composition. The results showed that the proteinhydrolysate of rebon shrimp at concentration of 15% was the best treatment and in accordance to the quality standards of dried noodles (SNI 01-2974-1996), indicated bythe highest organoleptic qualityof the dried noodles produced, including: the appearance that was brown, less attractive, whole, less neat; the texture that was dry and compact; the aroma that was quite fragrant, spesific rebon shrimp; and the taste that was quite tasty and shrimp flavored. The proximate composition ofthe best product was presented by the content of moisture, ash, fat, protein, and carbohydrate at 7.55%,1.02%, 0.17%, 16.76%, and 74.49%, respectively.Keywords: Hydrolysate protein, rebon shrimp, sago noodles

PENGARUH JENIS PAKAN YANG BERBEDA TERHADAP PERTUMBUHAN DAN KELANGSUNGAN HIDUP IKAN MANFISH (Pterophyllum scalare)

Penelitian ini bertujuan untuk mengetahui jenis pakan yang menunjang pertumbuhan dan kelangsungan hidup yang tinggi untuk ikan Manfish. Penelitian ini dilaksanakan selama 30 hari, yang bertempat di Instalasi Sendiri. Penelitian ini dilakukan dengan metode eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 kali ulangan. Perlakuan yang diberikan adalah pemberian pakan yang berbeda dan masing-masing perlakuan diulang 3 kali. Perlakuan yang diberikan yaitu : Perlakuan 0 (kontrol) : pemberian pakan menggunakan tubifex, Perlakuan 1 : pemberian pakan mengunakan jentik nyamuk, Perlakuan 2 : pemberian pakan mengunakan udang rebon, Perlakuan 3 : pemberian pakan kombinasi cacing darah dan udang rebon. Parameter yang di amati yaitu, panjang mutlak, berat mutlak, pertumbuhan spesifik, tingkat kelangsungan hidup dan kualitas air. Hasil menunjukkan setiap perlakuan tidak adanya pengaruh nyata perbedaan jenis pakan terhadap pertumbuhan dan kelangsungan hidup ikan manfish.

Isolation and Molecular Identification of Chitinolytic Bacteria from Ronto

Ronto is a traditional food from South Kalimantan made of processed rebon shrimp. The production of Ronto relies on the fermentation process done by various types of microorganisms, especially bacteria. With shrimp as the main ingredient, Ronto has a high salt concentration and low pH level. Therefore, there is a potential in the exploration of chitinolytic bacteria with specific characteristics in Ronto. This study aimed to isolate and identify chitinolytic bacteria in Ronto. Ronto that was used in this experiment had a pH of 5. The isolation of chitinolytic bacteria using chitin agar obtained 10 isolates, namely RNT1, RNT2, RNT4, RNT5, RNT6, RNT7, RNT8, RNT9, RNT10, and RNT11. The chitinolytic index of these isolates ranged from 1.1 to 2.8. The highest chitinolytic index was shown by isolate RNT8. Molecular identification using a partial 16s rRNA gene shows that all isolates were similar to Bacillus sp.

STRATEGI PEMASARAN, SITUASI PERSAINGAN, DAN PERMODALAN DALAM MEMPENGARUHI KINERJA UKM PENGRAJIN TERASI KAWASAN PESISIR KOTA LANGSA

This study aims to analyze the effect of marketing strategies, competitive situations, and capital on the performance of shrimp paste SMEs in the coastal area of ​​Langsa City. The number of respondents in this study was twenty-four shrimp paste in the coastal area of ​​Langsa City in two villages: Lhokbani and Simpang Lhee which are craftsmen centers for shrimp paste / rebon shrimp paste in Langsa City. The sampling technique used is non probablity sampling. The analytical method used is multiple linear regression analysis. The results of this study are 1) Marketing strategies do not have a significant impact on business performance, 2) The competitive situation does not have a significant impact on business performance, and 3) capital has a positive and significant effect. From the results of the analysis it was found that this research was consistent with previous research that the problem of capital was still a serious obstacle for small and medium businesses in Indonesia. DOI : https://doi.org/10.26905/jbm.v6i2.3262

Characteristics of Amplang (Indonesian Traditional Snack) Fortified Rebon Shrimp (Mysis relicta) Protein Concentrate

Amplang is typical food most known to the public in Indonesia and is a snack with low protein and high fat content. The research was aimed to determine the effect of fortified rebon shrimp Mysis relicta protein concentrate on amplang processing. The parameters included organoleptic test, proximate analysis (moisture, protein, fat, ash contents) and amino acid profile of the best treatment. From the results, the organoleptic acceptability of amplang processing revealed that 10% fortification of M. relicta protein concentrate (K2 sample) in amplang processing was strongly like. The characteristics of the preferred amplang were brownish appearance: brownish (3.59), typical marine product odor (3.45), delicious flavor (3.43), and crunchy texture (2.96). Furthermore, proximate values were moisture (3.60%), protein (11.12%), fat (3.85%), ash (2.00%), and it had 9 essential amino acids and 8 non-essential amino acid dominated by glutamate acid (4.09%).

Enhancing Quality of Drying Mixed Shrimp Paste from Karawang with Red Pigment by Angkak

existence of shrimp paste farmer is supported by activities of auction fish place one of which located Ciparage beach, Karawang – West Java. Perpetrators produced 2 products such as shrimp paste and mixed shrimp paste. Utilization of Rebon shrimp by totality does not need other additives because drying process brings out the color that had itself so final product becomes redness. Involvement of Petek fish almost partially could reduce the color quality so the society used Rhodamine-B dye. This is widely spreading in the area because this matter is distributed by seller directly – door to door and the price is affordable – cheaper. Novelty this research is application of tray dryer with operating temperature variables – 40, 50, 60oC for 7 hours and the presence of Angkak as natural the red pigment that it is safe for human health. The results showed that the optimum condition of drying mixed shrimp paste was achieved by temperature 40oC. This is not about how much and quickly the moisture that evaporating into the air. Paradigm to chemical composition – organoleptic and antioxidant activity – DPPH method also was be consideration for that matter. Physically, this dried product had normal smell, salty taste, brown color, soft texture, solid shape, and normal appearance.

Perbandingan Laju Pertumbuhan Tukik Penyu Lekang (Lepidochelys olivacea) dengan Pemberian Pakan Ikan Tongkol, Udang Rebon Kering dan Pakan Campuran

The population of olive ridley has declined in Indonesia, so that efforts are needed to preserve this turtle population through conservation. In conservation of olive ridley, the selection of the precise feed will affect for a good growth. Feed that has high protein content one of them is dried rebon shrimp and tongkol fish. The utilization of feed from dried rebon shrimp and tongkol fish, especially mix feed of these two feeds for olive ridley baby is still very limited information. This research aims to determine the comparison growth rate of olive ridley with a feeding of tongkol fish, dried rebon shrimp and mixed feed also to know the percentage of feed efficiency. The research was conducted for six weeks at the conservation center TCEC Serangan, Bali. The design method used was Completely Randomized Design (CDR) with one control and three treatments, each treatment getting five repetitions. ANOVA analysis was used to analyze the mean differences between groups and the calculation of feed efficiency was performed to see the percentage of feed that was most efficient in the body of the hatch. The results showed different feeds gave different growth rates. The high protein on mixed feeds has produced the highest growth rates compared with dried rebon shrimp and tongkol fish feed. Similarly, the percentage efficiency of mixed feed is more efficient compared with dried rebon shrimp and tongkol fish feed.