AbstrakKelas Cephalopoda (seperti cumi-cumi dan sotong) memiliki tinta sebagai pertahanan dirinya. Penelitian ini bertujuan untuk membandingkan aktivitas antibakteri melanin dari tinta sotong (Sepia sp.) dengan tinta cumi-cumi (Loligo sp.) terhadap Escherichia coli. Ekstraksi dan pemurnian terhadap tinta sotong dan cumi-cumi dilakukan untuk mendapatkan melanin dengan menggunakan HCl 0,5 M secara mekanik. Melanin yang diperoleh diuji aktivitasnya terhadap E. coli dengan metode kontak langsung antara melanin dan E. coli di dalam nutrient broth. Total mikroba dihitung dengan metode hitungan cawan. Tinta yang berasal dari Sepia sp. ataupun Loligo sp. juga diuji aktivitasnya. Hasil penelitian menunjukkan bahwa melanin dari tinta sotong dan cumi-cumi memiliki aktivitas penghambatan pada konsentrasi 10 mg/mL dan 20 mg/mL, secara berturut-turut mencapai 99,99% terhadap E. coli. Tinta dari kedua jenis Cephalopoda tersebut pada konsentrasi yang sama dengan melanin,tidak menunjukkan adanya aktivitas penghambatan terhadap E. coli. Melanin dari Sepia sp. memiliki aktivitas antibakteri terhadap E. coli lebih tinggi dibandingkan melanin dari Loligo sp.Kata kunci: aktivitas antibakteri, E. coli, Loligo sp., melanin, tinta, Sepia sp. Antibacterial Activity of Melanin from Cuttlefish and Squid InkAbstract Class Cephalopods (such as squid and cuttlefish) have ink as are notable for their defences. This study aims to compare the antibacterial activity of melanin from cuttlefish ink (Sepia sp.) with squid ink (Loligo sp.) against E. coli. Extraction and purification studies were carried out on Sepia and Loligo melanin using a hydrochloric acid 0,5M treatment under mechanical.The melanins were obtained and further evaluated their activity by direct contact methods between melanin and E. coli in nutrient broth.Total microbes was counted by total plate count.Both inks also was tested their activity against E. coli. The results showed that melanin from cuttlefish and squid inks had inhibitory activity at concentrations of 10 mg/ml and 20 mg/ ml, respectively reaching 99.99% against E. coli.The inks of both Cephalopods at the same concentration as melanin, did not show any inhibitory activity against E. coli. The melanin of Sepia sp. have a higher antibacterial activity than the melanin of Loligo sp.Keywords: antibacterial activity, cuttlefish, E. coli, Loligo sp., melanin, Sepia sp. DOI: http://dx.doi.org/10.17844/jphpi.v20i2.17907 PENDAHULUANKelas Cephalopoda seperti sotong (Sepia sp.) dan cumi-cumi (Loligo sp.) merupakan komoditi hasil tangkapan perikanan laut yang pemanfaatannya masih sangat terbatas, sementara untuk sotong hanya dikonsumsi dalam bentuk segar.Tinta cumi-cumi ataupun sotong di daerah Kalimantan Selatan yang menjadi daerah pengambilan sampel biasanya dibuang atau tidak dimanfaatkan sebagai bagian dari olahan cumi-cumi.Tinta cumi-cumi maupun tinta sotong mengandung melanin, protein, lemak dan

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This research studied the chemical and organoleptic characteristics of sambal ronto at various spice concentrations. Sambal ronto is a typical chili sauce from the coastal community of South Kalimantan which is made from ronto mixed with spices and sautéed with cooking oil. The spices used are chilies, shallots, garlic, lemongrass, laos, bay leaves, and palm sugar. The research was conducted with a completely randomized design. The treatments consisted of concentrations of ronto and spices ratio, (1: 1) O, (1: 2) A, (1: 3) C, and (1: 4) D. The proximate test consists of water, ash, protein, fat, carbohydrate (by different) content, and pH. The organoleptic test was carried out by testing the preference for the parameters of color, aroma, texture, taste, and appearance. The results showed that the best ronto: spice ratio was treatment B (1: 3). The chemical characteristics of the best sambal ronto are 44.21% moisture content, 4.20% ash content, 5.92% protein content, 14.47% fat content, carbohydrate content (31.22% by different) and pH 4.79. Organoleptic values for the parameters of color, aroma, texture, taste, and appearance were 4.5, 4.9, 4.9, 4.5, and 4.8, respectively. All parameters indicate a value close to very like.

Fishery product diversification activities can be used to overcome problems that are often experienced by fish cage entrepreneurs. If there is an excess harvest of fresh fish or the yield is forced to do due to sudden changes in water conditions (such as water pollution, excess capacity of the buyer, the death of fresh fish), the problem has not resolved so far. The purpose of this activity is to provide knowledge and skills for housewife of �karamba� businesspeople in the form of making presto of soft thorn carp and nugget of tilapia in Bangkal Village, Cempaka District, Banjarbaru City, South of Kalimantan. The method used in this activity is the survey, demonstration, and evaluation of the implementation of activities. The results of this activity were in the form of nuggets of tilapia and presto of soft thorn carp produced by housewives of businesspeople from Banyu Hirang Village in Bangkal Village as participants. In addition to its delicious taste, has a high protein nutritional value, these processed products can also sell as a source of household income.

Micro, Small, and Medium Enterprises (MSMEs) "Cici" savory chicken sticks are local food-based community businesses in Sekumpul Village, Martapura District, Banjar Regency, South Kalimantan. When facing the Covid-19 outbreak, their business has stopped operating for the last four months because the price of raw chicken is very high. Therefore, it is necessary to provide other technological innovations so that they can continue to develop these businesses. The potential of catfish as a raw material for chicken substitutes in this village is available because the price is lower and easy to obtain at the Martapura market. The purpose of this activity is to utilize catfish in meatball processing. The methods used are counseling, demonstration, participatory and mentoring. The results obtained from the implementation of service are partners can utilize catfish as an effort to use cheaper and easier raw materials in meatball processing, increase chicken meatballs production capacity through processing catfish meatballs, and processing catfish meatballs as a diversification solution for processed meatball products with fill healthy vegetables in the face of the Covid-19 pandemic.