ANALISIS FITOKIMIA DAN UJI TOTAL KAPANG PADA RUMPUT LAUT KERING Eucheuma denticulatum DAN Kappaphycus alvarezii

Mayore, Sutardy; Damongilala, Lena Jeane; Mewengkang, Hanny Welly; Salindeho, Netty; Sanger, Gareth J.; Makapedua, Daisy Monica

doi:10.35800/mthp.6.3.2018.21256

Cited by 6 publications

(6 citation statements)

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“…Adapun aktivitas perekonomian yang dilakukan pada wilayah pesisir dan laut Indonesia antara lain yaitu, kegiatan perikanan tangkap dan budidaya, industry, pelabuhan dan pariwisata (Sitaba, 2021). Dari beberapa aktivitas perekonomian di wilayah pesisir, aktivitas budidaya merupakan hal yang cukup banyak dilakukan, salah satunya adalah kegiatan budidaya rumput laut (KKP, 2022) (Mayore, 2018).…”

Section: Pendahuluanunclassified

PERBANDINGAN KARAKTERISTIK FISIKA KIMIA KARAGENAN YANG DIEKSTRAKSI DARI RUMPUT LAUT Eucheuma spinosum DAN Kappaphycus alvarezii SEBAGAI BAHAN BAKU MASKER WAJAH

Dunggio,

Wagey,

Rumengan

et al. 2023

JPLT

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The aim of this study was to compare the physicochemical characteristics of carrageenanextraction from seaweeds E. spinosum and K. alvarezii, and the facial mask preparations produced.This study was conducted from February to May 2023, starting from sampling in Nain Village, WoriDistrict, North Minahasa Regency and continued at the Marine Biotechnology and PharmaceuticalLaboratory, Faculty of Fisheries and Marine Sciences, Sam Ratulangi University. This study was carriedout in several stages, namely extraction with NaOH at three different temperatures, and carrageenancharacterization by measuring yield, moisture content and gel strength, as well as mask preparationfrom carrageenan raw material using a mask maker machine and waterbath. Furthermore, irritation testwas performed by applying the mask preparation on human skin. The results of this study showed thatthe yield of carrageenan extracted from seaweeds K. alvarezii and E. spinosum were 22.36% and13.86%, respectively. The moisture content of carrageenan K. alvarezii (16.25%) was lower than E.spinosum (19.00%). Similarly, the gel strength of carrageenan K. alvarezii was 69.12 g/cm2 lower thanE. spinosum (80.20 g/cm2). Mask made from carrageenan from E. spinosum using a machine took 29hours and resulted in a film-like shape that was slightly flexible, while mask processing fromcarrageenan from K. alvarezii only took 10 minutes resulting in a compact jelly-like texture. Withwaterbath for 30 minutes, mask made from carrageenan from E. spinosum formed a solid gel, whilemask from carrageenan from K. alvarezii formed a thinner gel. It can be concluded that differentphysicochemical characteristics of carrageenan extracts cause different textures of the masksproduced. Irritation test of mask made from carrageenan from both types of seaweed did not causeirritation on the skin.Keywords: Seaweed, Eucheuma spinosum, Kappapychus alvarezii, Carrageenan, Facial Mask ABSTRAKTujuan dari penelitian ini adalah untuk membandingkan karakteristik fisika kimia ekstraksikaragenan dari rumput laut E. spinosum dan K. alvarezii, dan sediaan masker wajah yang dihasilkan.Penelitian ini dilaksanakan pada bulan Februari - Mei 2023 yang dimulai dari pengambilan sampel diDesa Nain, Kecamatan Wori, Kabupaten Minahasa Utara dan dilanjutkan di Laboratorium Bioteknologidan Farmaseutika Kelautan, Fakultas Perikanan dan Ilmu Kelautan. Universitas Sam Ratulangi.Penelitian ini dilakukan dalam beberapa tahap, yaitu ekstraksi dengan NaOH pada tiga suhu yangberbeda, dan karakterisasi karagenan dengan mengukur rendemen, kadar air dan kekuatan gel, sertapreparasi masker berbahan baku karagenandengan mesin pembuat masker dan waterbath.Selanjutnya uji iritasi dilakukan dengan mengoleskan sediaan masker pada kulit manusia. Hasilpenelitian ini menunjukkan bahwa rendemen karagenan yang diekstraksi dari rumput laut K. alvareziidan E. spinosum, masing-masing 22,36% dan 13,86%. Kadar air dari karagenan K. alvarezii (16,25%),lebih rendah dari E. spinosum (19,00%). Demikian pula, kekuatan gel karagenan K. alvarezii sebesar69,12 g/cm2lebih rendah dari E. spinosum (80,20 g/cm2). Masker berbahan baku karagenan dari E.spinosum dengan menggunakan mesin membutuhkan waktu 29 jam dan hasilnya berbentuk film yangagak lentur, sedangkan pemrosesan masker dari karagenan dari K. alvarezii hanya butuh waktu 10menit menghasilkan bertekstur jeli yang kompak. Dengan waterbath selama 30 menit, maskerberbahan baku karagenan dari E. spinosum berbentuk gel yang padat, sedangkan masker darikaragenan dari K. alvarezii berbentuk gel yang lebih encer. Dapat disimpulkan bahwa karakteristik fisikakimia ekstrak karagenan yang berbeda menyebabkan tekstur dari masker yang dihasilkan jugaberbeda. Uji iritasi masker berbahan baku karagenan dari kedua jenis rumput laut tersebut, tidakmenimbulkan iritasi pada kulit. Kata kunci: Rumput Laut, Eucheuma spinosum, Kappapychus alvarezii, Karagenan, Masker Wajah

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Section: Pendahuluanunclassified

PERBANDINGAN KARAKTERISTIK FISIKA KIMIA KARAGENAN YANG DIEKSTRAKSI DARI RUMPUT LAUT Eucheuma spinosum DAN Kappaphycus alvarezii SEBAGAI BAHAN BAKU MASKER WAJAH

Dunggio,

Wagey,

Rumengan

et al. 2023

JPLT

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“…Hasil uji fitokimia terhadap saponin dengan peraksi lieberman + buchard + air panas didapatkan saponin dalam rumput laut (E. spinosum) positif yaitu ditandai denga perubahan larutan yang terbentuknya busa. Hasil uji saponin serupa dengan penelitian Mayore et al (2018) Nuria et al (2009), bahwa mekanisme kerja saponin sebagai antibakteri adalah menurunkan tegangan permukaan sehingga mengakibatkan naiknya permeabilitas atau kebocoran sel dan mengakibatkan senyawa intraseluler akan keluar.…”

Section: Saponinunclassified

KARAKTERISTIK MUTU DAN ORGANOLEPTIK PERMEN JELLY RUMPUT LAUT (Eucheuma spinosum)

Kamaluddin

Haslianti²,

Sadimantara³

2021

Fish, Protech

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The aim of this study was to determine the quality and organoleptic characteristics of seaweed jelly candy (E. spinosum). This study used a Completely Randomized Design (CRD) consisting of 3 treatments: P1 = Seaweed: sucrose: water = 100 gr: 100 gr: 30 ml, P2 = Seaweed: sucrose: water = 120: 100: 30 ml, P3 = Seaweed: sucrose: water = 140 gr: 100: 30 ml: with there times replication. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a significant difference (P> 0.05) then a further test was performed with a DMRT (Duncan Multiple Range Test) tests at a 95% significance level. The results obtained showed that the concentration of seaweed (E. spinosum), sucrose, and water significantly affected the color, texture, aroma, and taste of seaweed jelly candy. The best treatment was in of P1 with a color value of 3.42 with a category like P1 texture 3.90 with a very like category, P1 aroma 3.58 with a very like category, and P1 a taste of 3.98 with a very like category. The chemical value of seaweed jelly candy is the value of water content 10.16% -13.26%, ash content 0.32-0.44%, and protein content 2.92% -4.17%. Keywords: Chemical test. Jelly candy, seaweed (Eucheuma spinosum), sensory and sucroseABSTRAKTujuan penelitian ini adalah untuk mengetahui karakteristik mutu dan organoleptik permen jelly rumput laut (E. spinosum). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu : P1 = Rumput laut: sukrosa : air = 100 gr : 100 gr: 30 ml, P2 = Rumput laut: sukrosa : air = 120 : 100 : 30 ml, P3 = Rumput laut : sukrosa : air = 140 gr : 100 : 30 ml : dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian yang diperoleh menunjukkan bahwa Kosentrasi rumput laut (E. spinosum), sukrosa dan air berpengaruh nyata terhadap warna, tekstur, aroma dan rasa permen jelly rumput laut. Perlakuan terbaik terdapat pada perlakuan P1 dengan nilai warna sebesar 3,42 (suka), P1 tekstur 3,90 (sangat suka), P1 aroma 3,58 (sangat suka)dan P1 rasa 3,98 (sanagt suka). Nilai kimia permen jelly rumput laut yaitu nilai kadar air berkisar 10.16%-13.26%, kadar abu berkisar 0,32-0.44% dan kadar protein berkisar 2,92%-4.17%.Kata kunci: Uji kimia, pernen jelly, rumput laut (E. spinosum), sensorik dan sukrosa

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“…Green seaweed (U. lactuca) produces various bioactive compounds (Nurjanah et al, 2018). Meanwhile, according to Mayore et al (2018) the bioactive compounds detected in Kappaphycus seaweed are alkaloids, flavonoids, saponins, terpenoids, tannins, and phenols. Kappaphycus alvarezii has more composition on terpenoid compounds compared to other red seaweeds such as Hypnea musciformis.…”

Section: Qualitative Assay Of Terpenoid Compoundmentioning

confidence: 99%

Retention and Survival Optimization of Juvenile Green Mussel (Perna Viridis) by Using Substrate from Seaweed Extract

Sanjayasari

Meinita

Winanto

2021

JIPK

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Highlight ResearchThe qualitative bioactive assay on terpenoid compound of six macroalgae species were tested.The effect of six macroalgae extracts as inducer mediating settlement to juvenile Perna viridis were observed.Three macroalgae species were potentially promote the retention of juvenile P. viridisAbstractThe low retention of juvenile of green mussels (Perna viridis) in the aquaculture holding system has become a constraint for its production. The depress number of juvenile mussel on the collector rope might be caused due to both limited spawning season and their secondary settlement behaviour. Therefore, providing suitable substrate which able to improve green mussel seed retention is required. One of the solutions is by applying inducer mediating settlement as substrate enrichment in order to optimize the retention of juvenile P. viridis. The potential substrates thought to have these inductive activities is seaweed. Seaweed bioactive compound which may improve juvenile mussel retention is terpenoid. Six seaweed extracts used in the current study and the terpenoid of these six macroalgae species were tested. Qualitatively all six seaweed showed a positive result on the terpenoid compound. The retention and survival of juvenile green mussel observed by using 20 conical tanks with a complete randomized design experiment. Each of the seaweed species tested separately comparing with three other experimental treatments under 24 h observation time, A (rope), B (rope + PhytagelTM), C (rope + PhytagelTM l+ solvent), D (rope + PhytagelTM + seaweed extract), it made four experimental treatments with 5 times replications. The result indicated a variation pattern on the retention of juvenile mussels according to the experimental substrate. The juvenile mussels were preferably settled on enriched substrate of G. latifolium and S. polycystum, extracts (p<0.05). Adding seaweed extracts on the substrate did not affect the mussels survival (p>0.05).

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ANALISIS FITOKIMIA DAN UJI TOTAL KAPANG PADA RUMPUT LAUT KERING Eucheuma denticulatum DAN Kappaphycus alvarezii

Cited by 6 publications

References 0 publications

PERBANDINGAN KARAKTERISTIK FISIKA KIMIA KARAGENAN YANG DIEKSTRAKSI DARI RUMPUT LAUT Eucheuma spinosum DAN Kappaphycus alvarezii SEBAGAI BAHAN BAKU MASKER WAJAH

PERBANDINGAN KARAKTERISTIK FISIKA KIMIA KARAGENAN YANG DIEKSTRAKSI DARI RUMPUT LAUT Eucheuma spinosum DAN Kappaphycus alvarezii SEBAGAI BAHAN BAKU MASKER WAJAH

KARAKTERISTIK MUTU DAN ORGANOLEPTIK PERMEN JELLY RUMPUT LAUT (Eucheuma spinosum)

Retention and Survival Optimization of Juvenile Green Mussel (Perna Viridis) by Using Substrate from Seaweed Extract

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