No abstract

Microalgae are photosynthetic microorganisms that are widely distributed in waters. They have the potential as an alternative source of pigments, lipids, proteins, and carbohydrates. In this study, identification and isolation of single-cell microalgae from Ambon Bay were carried out by serial dilution method and inoculation of the culture by appearance/spread on the surface of the solidified agar medium. The results showed that the waters of Ambon Bay have physical parameters such as temperature, pH, salinity, and TDS, which are still within the threshold specified in the seawater quality standard for biota. The water conditions at the 10 sampling locations had different salinity, pH, temperature, and TDS. This condition affects the distribution of microalgae in the waters in Ambon Bay. The image from light microscopy shows that there are 27 species of microalgae scattered in the waters of Ambon Bay, which belong to the classes Chlorophyceae, Flagilariophyceae, Bacillariophyceae (diatoms), Coscinodiscophyceae, and Dinophyceae. Microalgae isolation obtained five species (single-cell) including four species from the class Bacillariophyta (Navicula sp, Nitzschia sp, Cyclotella sp) and one species from the class Chlorophyta (Chlorella sp).

Kesumba keling (Bixa orellana L) has been widely used as a natural dye on lips, hair, and cloth. The red pigment in kesumba keling seeds comes from a bixin and norbixin compound which have many conjugated double bonds, so it has the potential of antioxidants. This study aims to determine the antioxidant compound and an antioxidant activity of methanol extract of kesumba keling seeds. The moisture content of kesumba keling seeds is 78.74%. The powder of kesumba keling seeds was extracted using maceration method with 80% of methanol. Phytochemical test results of methanol extract positively contained flavonoid compound. An antioxidant activity test of methanol extract of kesumba keling seeds was carried out by determining DPPH free radical deterrent activity. The absorbance measurement were made using a UV-Vis spectrophotometer at a wavelength of 517 nm. Kesumba keling seeds extract has antioxidant activity which is indicated by IC50 value of 69.425 ppm, so it is classified as a strong antioxidant.

The aim of this study was to determine the amino acid composition of traditional processed Layang Deles fish (Decapterus macrosoma) which was stored for 2 months. Analysis of amino acid content using by Ultra Performance Liquid Chromatography (UPLC) instrument after content of water and lipid in sample was removed. The results of the analysis showed that there was a change in the concentration of 15 amino acids measured ranging from 85.17% to 2,873.42% in acid hydrolysis and 88.18% to 28.73% in alkaline hydrolysis. The biggest changes occurred in histidine, arginine and serine amino acid concentrations of 2,873.42%, 2,606.74% and 900.00% in acid hydrolysis and in amino acids serine, aspartic acid and histidine which were 88.17%, 62, 99% and 40.02% in alkaline hydrolysis. Based on the results of the research, it can be concluded that the processing of inmana fish with a storage period of 2 months affects the amino acid components of Layang Deles fish (Decapterus macrosoma).

Smoke and heat become the contributors for increasing temperature and humidity in the production room, and workload of workers, and decreasing work productivity of a smoked fish home industry in Hative Kecil Village, Ambon City, Indonesia. This paper was aimed to redesign a fish smoking device with ergonomic consideration for solving the problem. An ergonomic intervention method applied to redesign the device. Redesign process describe result of ergonomic assessment in to the stages of rational method in order to produce new design. Despite the environmental variable (temperature and humidity), 10 male workers (age 40-50 year) were assessed their characteristics consisting of personal, anthropometric, workload and work productivity data. Final results presented a decreasing temperature (15.03%), humidity (8.06%), and workload of workers (75.89%) while work productivity increased 88.92%. It concluded that the device redesign can improve temperature, humidity, workload of workers and work productivity in the smoked fish home industry.