Squid (Loligo sp.) is one of fisheries commodities export in Indonesia. Squid has cartilage that can be utilized in the food and non-food sectors. The inner skin of the squid cartilage contains chemical compounds are chitin and chitosan. The objectives of this research are to produce chitosan from squid cartilage and tested the antibacterial effectiveness of chitosan in bacteria Staphylococcus aureus and Escherichia coli. The research method was carried out in twophase; the manufacturing phase of chitosan from squid cartilage and the testing phase for the antibacterial activity of chitosan. The results of the first phase of this study indicate that the chitosan produced meets the quality standards of chitosan with water content 7.82% (bk), ash content 0.57% (bk), nitrogen content 3.18% (bk) and degree of deacetylation 87.43%. Further more the results obtained in the second phase showed that the higher of chitosan concentration, the greater of inhibition zone in the tested bacteria. The best antibacterial activity was found at 0.8% chitosan concentration, with an inhibition zone of 12.8 ± 0.06 mm in E. coli and 11.1 ± 0.12 mm in S. aureus. At a concentration of 0.8% showed a greater inhibitory value when compared to 70% alcohol.

Tanjung Tiram is a coastal village whose residents mainly works as fishermen and many benefits from its coastal to search for fish and fulfill their daily needs. A Community Service Program through Community Partnership was conducted for 2 days from 27-28 October 2019 in Tanjung Tiram, North Moramo District, South Konawe Regency, Southeast Sulawesi Province. The objective of the program was to improve the knowledge and skills of society living in the village through the production of fish base processing products. The program was carried out by training the society creating fish base products and as an alternative income for the fishermen family. The targets of the program were women and mother household. The output achieved out of this program was the ability of society to understand and know how to create fish base processing products particularly meatball and fish nuggets that have never been made before.

Penelitian ini bertujuan untuk mengetahui nilai proksimat, nilai fitokimia dan nilai aktivitas antioksidan teripang keling (Holothuria atra) segar, kukus dan kering. Parameter yang diuji yaitu proksimat (kadar air, protein, lemak, abu dan karbohidrat), senyawa fitokimia (alkaloid, flavonoid, tanin, steroid, triterpenoid dan saponin) dan aktivitas antioksidan.Rancangan penelitian yang digunakan adalah rancangan statistik biasa dengan nilai rata-rata standar deviasi yang terdiri 3 perlakuan dan 3 kali ulangan sehingga ada 9 unit percobaan.Hasil penelitian ini diperoleh dengan nilai proksimat tertinggi kadar air pada perlakuan teripang segar dengan nilai 85,3%. Kadar abu dan kadar karbohidrat tertinggi terdapat pada perlakuan teripang kukus dengan nilai 19,28% dan 4,61%. Kadar protein dan kadar lemak tertinggi terdapat pada perlakuan teripang kering dengan nilai 78,12% dan 0,80%. Uji senyawa fitokimia teripang keling (Holothuria atra) mengandung senyawa steroid, triterpenoid dan saponin. Aktivitas antioksidan teripang pada IC50 berkisar 4616,35 ppm3785,92 ppm, nilai IC50 terendah terdapat pada perlakuan teripang segar dengan nilai 3785,92 ppm kategori lemah

The skin of swangi fish is a potential fish skin to be produced for fish oil. The objectives of this research were aimed to determine the yield and the best quality of fish oil and also to compare fatty acid profile of the fish according to different extraction methods. Fish oil extractions were used by wet rendering method with extraction temperatures of 60, 70, 80, 90, 100°C for 20, 30, and 40 minutes. Fish oil quality was determined by the chemical oil characteristics i.e. PV, FFA, AV, anisidin, and TOTOX. Fatty acid profile was analyzed using gas chromatography (Shimadzu). The results of the study showed that the highest fish oil yield in each treatment was obtained extraction temperature of 60°C for 30 minutes with percentage of 0.33, (70°C for 30 minutes) 0.46, (80°C for 30 minutes) 1.23, (90°C for 20 minutes) 1.14 and (100°C for 20 minutes) 0.84. These values were lower compare to Bligh &amp; Dyer and Soxhlet methods. Then, the best fish oil quality was resulted on temperature extraction of 60°C for 30 minutes with PV, FFA, anisidin, AV, and TOTOX were 9.17 meq/kg, 6.92%, 13,77 mg KOH/g, 0.86 meq/kg and 19.19 meq/kg, respectively. FUFA fatty acid compositions of swangi skin fish oil especially EPA and DHA in wet rendering method were gained 0.73% and 2.53%, respectively. These results were lower than Bligh &amp; Dyer method which was consisted of 3.66% (EPA), and 13.29% (DHA) and also Soxhlet extraction method with value of EPA was 2.78% and DHA was 9.62%.<br />Keywords: EPA, extraction temperature, DHA, fish oil quality, fish skin

Penelitian ini untuk mengetahui pengaruh penambahan konsentrasi rumput laut (Eucheuma cottoni) yang berbeda terhadap nilai sensori dan nilai proksimat pada es krim. Sampel yang diuji dibagi menjadi empat perlakuan dan tiga kali ulangan diantaranya es krim tanpa penambahan rumput laut, es krim penambahan 50g rumput laut, 65g rumput laut, dan 80g rumput laut. Oleh sebab itu penelitian ini didesain dengan rancangan acak lengkap. Pengaruh perbedaan penambahan konsentrasi rumput laut (Eucheuma cottonii) terhadap uji sensori dan nilai proksimat dilakukan setelah proses pembekuan. Hasil penelitian menunjukkan bahwa nilai sensori berdasarkan data panelis menunjukkan berpengaruh tidak nyata terhadap aroma, berpengaruh nyata terhadap kenampakan, rasa dan tekstur. Nilai hasil uji proksimat secara presentatif cenderung variatif selama total lama pembekuan duabelas jam berdasarkan perlakuan terbaik yaitu kandungan air P0, P1, P2, dan P3 berturut-turut (P0) 54,56%; (P1) 56,01%; (P2) 56,46%; (P3) 59,70%, Kadar abu (P0) 0,9%; (P1) 0,95%; (P2) 1,03%; (P3) 1,06%, Protein (P0) 7,71%; (P1) 10,00%; (P2) 12,92%; (P3) 13,95%, Lemak (P0) 9,57%; (P1) 10,12%; (P2) 13,36%; (P3) 13,93%, Serat kasar (P0) 5,54%; (P1) 6,49%; (P2) 9,57%; (P3) 10,26%, Karbohidrat (P0) 21,81%; (P1) 16,43%; (P2) 6,66%; (P3) 1,1%.