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Kata Kunci:Kitosan, Emerita sp.,pengawet ikan Abstrak Emerita sp. dapat diolah kitosan sebagai alternatif bahan pengawet ikan. Tujuan penelitian ini adalah untuk mengetahui aktivitas kitosan Emerita sp. dalam menghambat pertumbuhan mikroorganisme pembusuk pada ikan sehingga dapat digunakan sebagai bahan pengawet alternatif. Sampel Emerita sp. diperoleh dari pesisir pantai Widarapayung,Cilacap. Karakteristik kitosan Emerita sp. dianalisa melalui uji FTIR dan uji proksimat. Aktivitas kitosan Emerita sp. sebagai pengawet ikan, dianalisa melalui uji organoleptik dan uji Total Plate Count (TPC). Ikan belanak direndam dalam larutan kitosan Emerita sp. pada konsentrasi 0,5%, 1,5%, dan 2%. Lama waktu perendaman yaitu 15 menit, 30 menit dan 60 menit. Pengamatan kemunduran mutu dilakukan pada jam ke 0, 10, 15 dan ke 24. Kontrol menggunakan asam asetat 1% dengan perendaman selama 15 menit. Hasil penelitian menunjukkan Nilai Derajat Deasetilisasi (DD) kitosan Emerita sp. adalah 92,5%. Hasil terbaik uji organoleptik ditunjukan pada kosentrasi kitosan 0,5 % dengan lama perendaman selama 60 menit dibandingkan kontrol. Uji (TPC) menunjukkan ikan dengan perendaman kitosan Emerita sp. 2% selama 60 menit, memiliki jumlah bakteri lebih rendah (2,7x10 6 ) daripada kontrol (3,2 x10 6 ). Bedasarkan hasil uji TPC dan Organoleptik, kitosan Emerita sp. memiliki aktivitas penghambat pertumbuhan mikroorganisme sehingga dapat digunakan sebagai alternatif bahan pengawet. AbstractEmerita sp. can be processed into chitosan as an alternative to fish preservatives. The purpose of this study was to determine chitosan from Emerita sp. in inhibiting the growth of decomposing microorganisms in fish so it can be used as alternative preservatives. Emerita sp. was obtained from the coast of Widarapayung, Cilacap. Characteristics of chitosan from Emerita sp. was analyzed through FTIR profileand proximate content. The activity of chitosan from Emerita sp. as a fish preservative, analyzed through organoleptic and total plate count (TPC) test. Bluespot mullet fish was soaked in chitosan from Emerita sp. at concentrations of 0.5%, 1.5%, and 2%. Soaking process took was 15, 30 and 60 minutes. Observations on fish decay was conducted at the hour of 0, 10, 15 and 24. Control used 1% of acetic acid with soaking process for 15 minutes. The results of the study showed that the degrees of deacetylization (DD) chitosan from Emerita sp. is 92.5%. The best results of organoleptic were shown on 0.5% chitosan concentration with 60 minutes soaked time compared to controls. TPC shows fish with the soaking process in chitosan Emerita sp. 2% for 60 minutes, having a lower number of bacteria (2,7x10 6 ) than the control (3,2 x10 6 ). Based on the results of the TPC and organoleptic test, chitosan Emerita sp. has activity inhibiting the growth of microorganisms so that it can be used as an alternative preservative.

Cilacap is a center of fisheries in Central Java province. One of the development fisheries product is the processing of “Abon Ikan”. The advantage of “Abon Ikan” “Abon Ikan” is they have a long shelf life and can give additional income for fishermen. Different fish meat will affect the taste and nutritional content of the “Abon Ikan”. This study aims to analyze the differences in “Abon Ikan” from 3 types of fish meat used in Cilacap. The fish meat used is tuna, catfish (clarias), and patin (pangasius). The three “Abon Ikan” products were then analyzed for their nutrient contents using proximate analysis. Acceptance test using the sensory test carried out on 50 respondents covering aspects of taste, aroma, texture, and appearance. Based on the results of the proximate analysis, three parameters were in accordance with SNI Abon Ikan (1995) are crude protein content, ash content, and crude fat content. Parameters of water content and crude fiber content have not in accordance SNI Abon Ikan. “The hedonic test for acceptance of the four categories: taste, aroma, texture, and appearance, the highest positions were all in the Abon patin (4.04., 3,7., 4.02., 3,92).

Highlight Research Fusarium symbiont Agelas sponge has antibacterial activity against aureus and E. coli Multi Drug Resistant Fusarium can grow on modified media soursop juice (SJ) and ginger juice (GJ) and has different inhibitory abilities against bacteria test Fusarium bioactive compounds were analyzed and purified by HPLC Based on TLC visualization, one of the bioactive compounds contained in Fusarium is a steroid group   Abstract Marine symbiont fungi, specifically, are likely to have antibacterial properties. The production of secondary metabolites in cultures is strongly influenced by nutrient availability. This study aimed to study the modified media for the cultivation of Fusarium sp. and its antibacterial bioactivity. Fusarium sp. was isolated from Agelas sp. sponge collected from Riung Sea, East South Nusa, Indonesia. In this study, the modified media was soursop juice (SJ), ginger juice (GJ), and sago (S). The fungal mycelium was cultured and scaled up for 7–14 days until the mycelium achieved maximum growth. A filtration funnel and HPLC were used to purify the bioactive compounds. The diffusion agar method was used to test antibacterial activity against the multi-drug resistant (MDR) Staphylococcus aureus and Escherichia coli. The results indicated that Fusarium sp. could grow on soursop juice and ginger juice but could not grow on sago media. The inhibition zone produced by the filtration fraction of Fusarium sp. from each media differed. The soursop juice media produced the largest inhibition zone against both S. aureus (11.56 mm ± 0.140) and E. coli (12.16 mm ± 0.094) at 100 μg/disc. The ginger juice (GJ) and soursop juice (SJ) media are promising as alternative culture media for Fusarium sp. The structure of the bioactive compound Fusarium sp. from GJ and MJ media culture can be further investigated using NMR.