Cocoa pod extract ((Theobroma cacao L.) has antioxidant and antimicrobial activity that has the potential as a natural food preservative. However, in its use the cocoa fruit skin extract has a disadvantage because the short shelf time and its application to food are limited, efforts are needed to prevent damage and extend shelf life, one of the efforts that can be done is by encapsulating the extract.This study aims to determine the antibacterial activity and antioxidant encapsulation of cocoa peel extract, this study begins with the extraction of cocoa pods with ethanol solvent by comparing cocoa pods : solvent 1: 4 The skin of cacao cocoa fruit used is yellow harvested cocoa fruit, then chopped and dried to form flour.The sample is extracted by maceration with ethanol solvent Antioxidant test is done by DPPH method, while antibacterial test is carried out by the well diffusion method. This study used a completely randomized design method (CRD) with 5 treatments using a maltodextrin concentration of 20% (M1); 30% (M2); 40% (M3); 50% (M4) and 60% (M5). The results showed that the treatment gave the highest yield in the treatment of 60% maltodextrin concentration (M5), while the highest antioxidant activity was obtained in the treatment of 20% maltodextrin (M1) with IC50 75.98 µg / mL and the treatment with the lowest antioxidant activity was obtained at treatment of 60% maltodextrin concentration (M5) with IC50 value 114.89 µg / mL. While for the antimicrobial activity also obtained with the same results, namely treatment of 20% (M1) obtained a higher inhibition diameter compared to treatment at 30%; 40%; 50% and 60% for all types of bacteria. The inhibition diameter in the treatment of the concentration of maltodextrin 20% (M1) for E. coli bacteria is between 4.12 mm - 10.95 mm, Salmonella sp is 2.85 mm - 8 , 25 mm and for Staphylococcusaureus of 5.15 mm - 13.90 mm and the lowest inhibition diameter was obtained in the treatment of 60% maltodextrin concentration (M5) for E. coli bacteria of between 2.0 mm - 4.79 mm, Salmonella sp of 1.15 mm - 4.35 mm and for Staphylococcusaureusat 2.76 mm - 5.17 mm.This study concluded that the encapsulation of cocoa peel extract using 20% maltodextrin had the highest antioxidant and antimicrobial activity when compared with other treatments namely 30% concentration; 40%; 50% and 60% but for the treatment of 20% and 30% there is no difference. Ethanol extract of cocoa pods can be made in the form of encapsulates which are very likely to be used as natural preservatives.
The marine area of Tojo Una-Una District has the potential for fishery resources and small islands resources which are used for fishery activities and marine ecotourism. Although most of its territorial waters are a conservation area of the Togean Islands National Park (TINP), in the utilization of fish resources in this area, some still use destructive tools that threaten the habitat and preserve of pelagic fish resources and the economic sustainability of local communities. This study aims to estimate the maximum economic potential of the catch and the level of utilization of pelagic fish resources in Tojo Una-Una district’s sea waters. The research data used combines time-series data from pelagic fish catches and fishing effort (trips) from 2003 to 2015, field survey data, and analyzed using the Gordon-Schaefer Bioeconomic Model approach or the Surplus Production Model. The estimation results show that the total maximum economic Yield (MEY) of pelagic fish resources in the waters of Tojo Una-Una District is quite large, namely 14,950.54 tons per year. Although the potential level of economic utilization of large pelagic fish resources is higher than the use of small pelagic fish, the potential economic rent obtained from the use of small pelagic fish is still higher than that of large pelagic fish. Given that the utilization of pelagic fish resources in the waters of Tojo Una-Una District is under MEY, a careful addition to the capacity of the fishing effort is needed to increase the economic benefits of fish resources for fishermen and the region.Keywords:Estimation,Maximum Economic Yield Pelagic FishABSTRAKWilayah perairan laut Kabupaten Tojo Una-Una memiliki potensi sumberdaya perikanan dan sumberdaya pulau-pulau kecil yang dimanfaatkan untuk kegiatan perikanan dan ekowisata bahari. Wilayah perairan Kabupaten Tojo Una-Una sebagian besar merupakan kawasan konservasi Taman Nasional Kepulauan Togean (TNKT), namun dalam pemanfaatan sumberdaya ikan di wilayah ini masih ada yang menggunakan alat yang sifatnya destruktif sehingga mengancam habitat, kelestarian sumberdaya ikan pelagis dan keberlanjutan ekonomi masyarakat lokal. Penelitian ini bertujuan untuk mengestimasi potensi ekonomi maksimum hasil tangkapan dan tingkat pemanfaatan sumberdaya ikan pelagis di perairan laut kabupaten Tojo Una-Una. Analisis data dilakukan dengan menggabungkan data time-series hasil tangkapan ikan pelagis dan upaya tangkap (trip) dari tahun 2003 hingga 2015. Data survei lapangan dianalisis dengan menggunakan pendekatan Model Bioekonomi Gordon-Schaefer atau Model Produksi Surplus. Hasil analisis menunjukkan bahwa total tangkapan maksimum ekonomi (MEY) sumberdaya ikan pelagis di perairan Kabupaten Tojo Una-Una mencapai 14.950,54 ton per tahun. Namun demikian, potensi tingkat pemanfaatan secara ekonomi sumberdaya ikan pelagis besar lebih tinggi dibanding pemanfaatan ikan pelagis kecil, meskipun potensi rente ekonomi yang diperoleh dari pemanfaatan ikan pelagis kecil masih lebih tinggi dibanding ikan pelagis besar. Kesimpulannya, pemanfaatan sumberdaya ikan pelagis di wilayah perairan Kabupaten Tojo Una-Una berada di bawah MEY, maka penambahan secara hati-hati kapasitas upaya tangkap diperlukan untuk meningkatkan manfaat ekonomi sumberdaya ikan bagi nelayan dan daerah.Kata kunci:Estimasi, Hasil ekonomi maksimum,Ikan Pelagis
Penelitian ini bertujuan untuk mengidentifikasi faktor internal (Kekuatan dan Kelemahan) dan faktor Eksternal (Peluang dan Ancaman) dalam mendukung perkembangan usaha keripik pisang, merumuskan alternatif strategi berdasarkan analisis faktor lingkungan internal dan eksternal dan memilih strategi yang paling tepat diterapkan oleh industri Sofie localfood di Kota Palu. Penentuan lokasi ditentukan secara sengaja (purposive) dengan pertimbangan karena lokasi tersebut merupakan salah satu IKM yang mengusahakan produk keripik pisang di Kota Palu. Penelitian dilakukan mulai bulan September hingga Oktober dengan jumlah responden sebanyak 5 orang, yaitu pemilik Sofie localfood, 1 Karyawan Sofie Localfood, 1 konsumen, 1 orang dari industri pesaing, serta 1 orang karyawan Dinas Perindustrian dan Perdagangan Kota Palu. Analisis yang digunakan dalam penelitian ini adalah analisis SWOT. Analisis SWOT merupakan suatu analisis yang digunakan dalam mengidentifikasi situasi yang dikategorikan sebagai kekuatan, kelemahan, peluang dan ancaman dari sebuah satuan bisnis. Analisis SWOT penting dilakukan agar dapat menentukan strategi yang tepat untuk usaha . Berdasarkan hasil penelitian menunjukan bahwa strategi alternatif yang tepat untuk diterapkan dalam mendukung dan mengembangkan Usaha Keripik pisang di Sofie localfood yaitu dengan menggunakan strategi SO. Strategi SO (Strenghts-Opportunities), yaitu mempertahankan kualitas produk yang baik dengan menggunakan SDM yang berkualitas untuk memanfaatkan bahan baku mudah didapatkan, menggunakan sistem informasi berbasis IT untuk menjangkau pangsa pasar yang masih luas dengan memanfaatkan berkembangnya media promosi. menggunakan lokasi yang strategis dengan memanfaatkan berkembangnya media promosi guna meningkatkan pangsa pasar.
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