No abstract

Candida rugosa lipase (CRL) is one of the lipases widely used in various food industries and studies, especially in linkage with the modification of lipids. This review discusses CRL, including CRL features (molecular biology, the structure of the enzyme protein, the flap/ lid), catalytic mechanisms and substrates specificity, CRL immobilization technologies, and various applications in lipid modifications. CRL has five isoenzymes, namely LIP1 - LIP5, then develops again into LIP1 - LIP8. However, LIP1 is the most commonly found isoenzymes. CRL has a structure similar to that of Geotricum candidum lipase, has a flap/ lid, which is an active side cover in the form of α-helix, which is relatively shorter than other lipases. The active site of the CRL consists of triads ser-209, His-449, and Glu-341, while the catalytic mechanism of the CRL is the same as the other lipases by the nucleophilic attack. CRL catalyzes triacylglycerol at all positions randomly and has hydrolysis and synthesis activities that are strongly affected by the presence of water in the reaction system. CRL can be used for various lipid modifications through hydrolysis, esterification, interesterification/transesterification, and alcoholysis/ glycerolysis reactions.

This study aims to improve the functional properties of robusta coffee by adding crude gambir extract. A completely randomized non-factorial design with 5 treatments is used and each treatment was repeated three times. The treatments consist of: robusta coffee powder (%): crude gambir extract (%) F1 = 100:0, F2 = 95:5, F3 = 90:10, F4 = 85:15, and F5 = 80:20. The results showed that the addition of crude gambir extract has a significant effect on increasing the total phenol value from 10.65 to 101.20 mg/mL GAE and the antioxidant activity with an IC 50 value of 583.06 to 40.10 µg/mL, acidity level (5.43-5.51), and the solubility percentage of 27.55-31.15%. Furthermore, the addition of crude gambir extract have no significant effect on the taste, color, and aroma of the functional coffee produced.

Desa Pulau Semambu merupakan suatu desa yang terdapat di Kabupaten Ogan Ilir yang memiliki potensial untuk dilakukan pengembangan bidang perikanan terutama dibidang budidaya ikan perairan tawar. Permasalahan dihadapi oleh pembudidaya ikan yang menjadi mitra adalah tingginya harga pakan di pasar sehingga menyebabkan keuntungan yang diperoleh oleh mitra rendah. Hal ini mendorong tim pelaksana untuk menginisiasi untuk membantu menyelesaikan permasalahan tersebut yaitu dengan membuat pakan tambahan. Pakan tambahan merupakan pakan yang diberikan selain pakan utama berupa pelet. Salah satu bahan yang dapat digunakan antara lain dedak dan ampas tahu. Penggunaan pakan tambahan berupa fermentasi dedak dengan ampas tahu diharapkan dapat mengurangi penggunaan pakan komersial sehingga dapat mengurangi penggunaan pakan komersil dan menghasilkan pertumbuhan ikan yang tinggi. Kegiatan pengabdian dilakukan melalui beberapa tahapan yaitu: (1) Tahap persiapan, (2) Tahap sosialisasi atau penyuluhan dan pelatihan pembuatan pakan tambahan, (3) Tahap monitoring dan evaluasi dengan pendampingan teknis pemeliharaan ikan di lokasi mitra oleh mahasiswa praktek lapang. Berdasarkan hasil yang diperoleh, kelompok pembudidaya sangat antusias mengikuti kegiatan penyuluhan dan secara aktif mengajukan pertanyaan pada sesi diskusi. Berdasarkan dempot yang dilakukan diperoleh bahwa ikan yang diberikan pakan tambahan menghasilkan pertumbuhan bobot dan panjang mutlak serta efisiensi pakan ikan patin yang tinggi yaitu sebesar masing-masing sebesar 6,7 g, 5,2 cm dan 133,0 %. Hal ini membuktikan bahwa pakan tambahan berupa fermentasi dedak dengan ampas tahu dapat diterapkan dalam budidaya ikan patin. Kata kunci: Pakan tambahan, Ikan patin, Desa Pulau Semambu ABSTRACT Pulau Semambu Village located in Ogan Ilir Regency has the potential to be developed in the fisheries, especially in the freshwater fish farming. The problem faced by fish farmers who are partners is the high price of feed in the market, which causes the lowly profits obtained by the partners. This prompted the implementation team to initiate to help solve the problem by making additional feed. Additional food is feed given in addition to the main feed in the form of pellets. One ingredient that can be used namely bran and tofu dregs. The use of additional feed form of bran fermentation with tofu waste is expected to reduce the use of commercial feed. The service activities were carried out through several stages: (1) Preparation stage, (2) Counseling and training stage for making additional feed, (3) The monitoring and evaluation phase was carried out with a demonstration plot of technical assistance in maintaining fish at a partner location by field practice students. Based on the results obtained, the group of farmers is very enthusiastic about participating in the extension activities and actively asking questions at the discussion session. Based on the demonstration plot that was obtained that the fish which were given additional feed produced growth and efficiency of high catfish feed that for each of 6.7 g, 5.2 cm and 133.0%. This proves that additional feed form bran fermentation with tofu waste can be applied in catfish culture. Keywords: Supplementary feed, Catfish, Pulau Semambu Village

The Community Partnership Program (PKM) activity aims to help groups of farmers from the community who are not yet economically productive but have a strong desire to become entrepreneurs. This PKM activity will be applied to farmer groups in Hamlet 4, Teluk Betung Village, Rimau Island District, Banyuasin District, South Sumatra. The obstacle faced by partners is that it is difficult to determine the right processing technique for nipah (Nypa fruticans Wurmb), partner's knowledge of nipah processing techniques is still minimal. From the problems faced by partners, several solutions are needed including providing community group empowerment assistance regarding the application of science and technology in activities: 1) knowledge of plants and the benefits of nipah (Nypa fruticans); 2) application of local resource-based food processing technology which includes selection of palm fruit, types, and processing techniques of fresh palm fruit; and 3) processing of nipah to be processed foodstuffs with high economic value such as sweets, dodol, etc., and 4) the production process and marketing management of processed nipah products. This activity will be carried out for 8 months (January to August) in 2019. The method used is the empowerment of active participant of farmer groups to partners with the transfer of knowledge and technology on the introduction and benefits of palm fruit, processing of palm fruit through direct assistance in the field. The process of delivering material utilizes teaching aids and the use of space as a transfer class of science and technology. While the technical assistance and direction of the service program involved partner groups. The conclusion is that partners are able to increase their knowledge and skills in processing nipah so that they can increase their economic value.