Abstract. Purnama MF, Sirza LOMJ, Sari SF, Salwiyah, Haslianti, Abdullah, Suwarjoyowirayatno, Findra MN, Nurhikma, Agriansyah A, Hidayat H, Syukur, Anwar K. 2022. Diversity report of freshwater gastropods in Buton Island, Indonesia. Biodiversitas 23: 1938-1949. This study was located in Buton Island consisted of 5 administrative districts/cities (Baubau City, Buton District, South Buton District, Muna District and North Buton District) and was conducted for 1 year (August 2019-August 2020). The output is to reveal the potential richness of the biodiversity of freshwater gastropods as a first step to optimize the utilization of freshwater gastropod resources in the Buton Islands. Determination of sampling location for gastropods was carried out by purposive sampling method and the selection of gastropod samples using simple random sampling method at a predetermined location based on the presence of gastropods. Gastropod samples (epifauna/infauna) were collected manually without special fishing gear with gloves, paralone pipes (3.5 inches), and filter (1 mm). The gastropods found in Buton Island consist of 18 genera and 40 species. Freshwater gastropods spread over 8 families, namely Cyclophoridae, Planorbidae, Lymnaeidae and Thiaridae. Among the species, there are several invasive alien species (IAS) such as Tarebia granifera, Melanoides tuberculata and Achatina fulica. These three species always dominate the habitat space where they are found. Most gastropod communities in 5 districts/cities live in fast-flowing rivers with rock, gravel and sand substrates. Only a few of them are found in artificial inland waters such as rice fields, embankments, dams and drainage. This study became a first step to optimize the utilization of gastropod resources and sustainable management, especially related to the conservation of native species from the threat of IAS.

Caulerpa racemosa is one of the potential biodiversity of Indonesian waters that has functional compounds including antioxidants and vitamin C. The aim of this study was to determine the effect of the drying method on chemical composition, phytochemical content and antioxidant activity and vitamin C. racemosa which was dried by sun-drying method and drying at 40°C and 50°C. The results obtained showed that the lowest water content was found in C1 treatment,15,85%, the lowest fat content of 0,39% in C3 treatment, the lowest ash content in C1 treatment was 38,27%, and the highest carbohydrate was in C1 treatment is 19,66%. Phytochemical testing showed the presence of alkaloids, flavonoids, steroids, and saponins and there is no hydroquinone compound, while the highest antioxidant and vitamin C activity were found in C2, 652,41 ppm and 13,1 mg / g, respectively.KeyWords: Caulerpa racemosa, drying, phytochemicals, vitamin C, antioxidants ABSTRAKCaulerpa  racemosa merupakan salah satu potensi keanekaragaman hayati perairan Indonesia  yang memiliki senyawa fungsional diantaranya antioksidan dan vitamin C. Tujuan penelitian ini adalah untuk mengetahui pengaruh metode pengeringan terhadap komposisi kimia, kandungan fitokimia dan aktivitas antioksidan serta vitamin C. racemosa yang dikeringkan dengan metode pengeringan sinar matahari serta pengeringan pada suhu 40°C dan suhu 50°C. Hasil yang diperoleh menunjukan bahwa nilai kadar air terendah terdapat pada perlakuan C1 yaitu 15,85%, kadar lemak terendah yaitu 0,39% pada perlakuan C3, kadar abu yang terendah ada pada perlakuan C1 yaitu 38,27%, dan karbohidrat tertinggi terdapat pada perlakuan C1 yaitu sebesar 19,66%. Pengujian fitokimia menunjukan adanya kandungan alkaloid, flavonoid, steroid dan saponin dan tidak terdapat senyawa hidroquinon, sementara pada pengujian aktivitas antioksidan dan vitamin C tertinggi terdapat pada C2 masing-masing  652,41 ppm dan 13,1 mg/g.Kata Kunci: Caulerpa  racemosa, pengeringan, fitokimia, vitamin C, antioksidan

AbstrakTujuan dari penelitian ini adalah untuk mengetahui pengaruh waktu perendaman terhadap kualitas fisik, kimia dan sensorik udang Litopenaeus vannamei. Sampel dibagi menjadi tiga kelompok berdasarkan supplier udang yang berbeda, kemudian dilakukan empat perlakuan waktu perendaman, sehingga penelitian ini menggunakan rancangan acak kelompok (RAK).Peningkatan berat badan, kadar air, TVB dan, nilai TMA, serta kualitas sensorik diukur selama proses perendaman. Kandungan proksimat diukur sebagai data pendukung. Hasil penelitian menunjukkan bahwa level TVB dan TMA cenderung meningkat sepanjang waktu perendaman yaitu 5,56; 7.10; 9,60; dan 14,96 (mgN/100) untuk TVB sementara 2,8; 3.1; 3.7; dan 6,8 mgN / 100 untuk TMA. Persentase bobot tubuh cenderung meningkat terutama selama dua jam pertama, yaitu 9,7; 3.3; 0,7% untuk setelah 2, 4, dan 6 jam. Kadar air berturut-turut 79,09% (T0); 85,29% (T1); 74,64% (T2) dan 81,31% (T3). Kadar abu 25,96% (T0) dan 21,87% (T3), protein 58,87% (T0) dan 54,23% (T3), lemak 17,13% (T0) dan 21,90% (T3). Kata kunci: Bobot tubuh, Litopenaeus vannamei, ,TVB, TMA, waktu perendaman AbstractThis aim of this research was to determine the effect of soaking time on physical,  chemical and sensory quality of Litopenaeus vannamei. The samples collected were devided into three groups based on different farmer  as block then were treated by four defferent soaking time treatment, therefore the experiment was arrange under Randomized Block Design. Body weight increation, water content, TVB and, TMA value, also sensory quality were monitored during time soaking processing. Proksimate content was measured as supporting data. The result showed that both TVB and TMA level tend to increased along the extend of the time soaking which were 5.56; 7.10; 9.60; and 14.96 (mgN/100) for TVB while 2.8; 3.1; 3.7; and 6.8 mgN/100 for TMA. The body weight percentatively tend to increased especially during the firs two hours, which were 9.7; 3.3; 0.7% for after 2, 4, and 6 hour. Moisture content consecutively were 79.09% (T0); 85.29% (T1); 74.64% (T2) and 81.31% (T3).  Ash content were 25.96% (T0) and 21.87% (T3), protein were 58.87% (T0) and 54.23% (T3), Fat were 17.13% (T0) and 21.90% (T3). Key words: Body weight, Litopenaeus vannamei, TVB, TMA, soaking time

This study aims to determine the effect of different types of packaging on room temperature storage on the organoleptic value, chemical test value, and the total amount of smoked tuna bacteria produced in Poasia Village, Kendari City. The parameters tested were the organoleptic test, moisture content, fat content, phenol content, and the total number of bacteria (TPC) of smoked tuna. This study used a descriptive design consisting of two treatments, namely V (vacuum packaging) and N (non-vacuum packaging). Each treatment was carried out 3 times in order to obtain the number of experimental units. 18 units. Organoleptic test data were analyzed according to non-parametric statistics using analysis of variance (ANOVA). The results obtained showed that the different types of packaging techniques during the storage time of smoked tuna including appearance and mucus showed very significant results, while the smell and texture showed significant results. In the vacuum packaging treatment, the best results for organoleptic assessment were found in the VT0 treatment which had an appearance value of 6.73, odor 7.07, texture 7.43, and mucus 7.53, while in non-vacuum packaging treatment found at NT0 obtained the best value in terms of appearance namely 5,93, smell, 6.30, texture 6.17 and mucus 8.60. The best treatment in chemical tests. In vacuum packaging, the best treatment to found in VT0 with a moisture content value of 59.05%, a fat content value of 5.32%, and a phenol content value of 636.571 mg / 100g. While the total number of bacteria (TPC) was 1.64 x 104 CFU / ml while in non-vacuum packaging the best treatment was NT1 with a water content value of 60.47%, a fat content value of 5.08%, and a phenol content value of 388.570 mg / 100g while the total bacterial count (TPC) was 2.10 x 104 CFU / ml. Keywords: smoked tuna (Euthynnus affinis), smoking, packaging, storage, room temperature.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh jenis kemasan berbeda pada penyimpanan suhu ruang terhadap nilai organoleptik, nilai uji kimia,dan jumlah total bakteri ikan tongkol asap diproduksi di Kelurahan Poasia Kota Kendari. Parameter yang diuji yaitu uji organoleptik, uji kadar air, uji kadar lemak, ujikadar fenol, dan jumlah total bakteri (TPC) ikan tongkol asap. Penelitian ini menggunakan rancangan secara deskriptif yang terdiri dari dua perlakuan yaitu V (kemasan vakum) dan N (kemasan non vakum) Masing-masing perlakuan dilakukan 3 kali pengamatan sehingga diperoleh jumlah satuan percobaan sebanyak 18 unit. Data hasil uji organoleptik dianalisis menurut statistik non parametrik dengan menggunakan analisis ragam (ANOVA). Hasil penelitian yang diperoleh menunjukkan bahwa teknik jenis kemasan yang berbeda selama waktu penyimpanan ikan tongkol asap meliputi kenampakan dan lendir menunjukkan hasil yang berpengaruh sangat nyata yang sedangkan bau dan tekstur menunjukkan hasil yang berpengaruh nyata. Pada perlakuan kemasan vakum hasil terbaik untuk penilaian organoleptik terdapat pada perlakuan VT0 dimana memiliki nilai kenampakan 6,73, bau 7,07, tekstur 7,43 dan lendir 7,53 sedangkan pada perlakuan kemasan non vakum terdapat pada NT0 memperoleh nilai terbaik dari segi kenampakan yaitu 5,93, bau, 6,30, tekstur 6,17 dan lendir 8,60. Perlakuan terbaik pada uji kimia. Pada kemasan vakum perlakuan terbaik terdapat pada VT0 dengan nilai kadar air 59,05%, nilai kadar lemak 5,32%, dan nilai kadar fenol 636,571 mg/100g. Sedangkan jumlah total bakteri (TPC) 1,64 x 104 CFU/ml sedangkan pada kemasan non vakum perlakuan terbaik terdapat pada NT1 dengan nilai kadar air 60,47%, nilai kadar lemak 5,08%, dan nilai kadar fenol 388,570 mg/100g sedangkan jumlah total bakteri (TPC) 2,10 x 104 CFU/ml.Kata kunci: ikan tongkol asap (Euthynnus affinis), pengasapan, pengemasan, penyimpanan, suhu ruang.

Pisang Lampung atau yang lebih dikenal sebagai pisang burung-burung merupakan salah satu jenis pisang yang sering dan banyak dijumpai didaerah Kendari. Penelitian ini bertujuan untuk mengetahuai tingkat kematangan buah pisang melalui pengolahan citra kulit pisang menggunakan metode transformasi ruang HSI. Pengolahan citra mempunyai peranan penting di berbagai bidang. Aplikasi pengolahan citra berkaitan dengan pemrosesan citra berkaitan dengan transformasi warna. Objek yang digunakan dalam penelitian ini yaitu citra pisang lampung atau pisang burung-burung yang diambil dengan kamera smartphone Vivo V5 Lite, dengan pengambilan gambar latar putih menggunakan kertas HVS A4 yang kemudian akan diekstrak ciri warnanya, dan dihitung tingkat kadar warna dari R (red), G (green), dan B (blue) dan diubah ke HSI. Dari hasil penelitian 30 sampel buah dimana 10 buah pisang lampung atau pisang burung-burung  mentah, 10 buah pisang lampung atau pisang burung-burung setengah matang, dan 10 buah pisang lampung atau pisang burung-burung matang, kemudian yang terdeteksi oleh citra sebanyak 13 sampel buah pisang lampung atau pisang burung-burung dimana didapatkan hasil 7 sesuai antara manual dengan aplikasi, sedangkan 6 sampel tidak sesuai.