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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia MITRA: Jurnal Pemberdayaan Masyarakat Science Nature
Alfonsina M. Tapotubun
University Of Pattimura
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Engineering Public Health

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The Inhibitor Pathogen Bacteria’s of Sea Grape Caulerpa lentillifera Applies on Fresh Fish Alfonsina M. Tapotubun; Imelda K.E. Savitri; Theodora E.A.A. Matrutty
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (243.542 KB) | DOI: 10.17844/jphpi.v19i3.15098

Abstract

AbstractContamination of pathogen bacteries at the fresh fish may occur during the post harvesting to the consuming period, and endanger human health. One of simple and safe way to protect secureness of fresh fish food is the use of Caulerpa lentillifera to push down pathogen bacteries activity. The aims of this research to investigate lability of sea grape (Caulerpa lentillifera) against the activity of pathogen bacteries Escherichia coli, Vibrio cholerae and Salmonella sp., in fresh fish, during storage phase, at ambient and ice temperatures. Method used in this research is experimental laboratories method, that is, 10%, 20% and 30% blended sea grapes applied on fresh fishes, Selar crumenopthalmus during storage of 1, 2 and 3 days at ambient and ice temperatures. All the applied of blended of Caulerpa lentillifera, shows the ability to obstruct the activity of bactery group coliform and Escherichia coli on fresh fish Selar crumenopthalmus up to 2x 24 hours, at ambient temperature, and 3x24 hours at ice temperature. During storage period, the occurance and grows of Salmonella sp. and Vibrio cholerae bacteries is undetected. Fresh sea grapes concentration of 10% is sufficient to be applied on fresh fish to obstruct the activity of pathogen bacteries Escherichia coli during storage time of 2 x 24 hours at room temperature, and 3 x 24 hours at ice temperature, and to block the occurance of Vibrio cholerae and Salmonella sp. during storage period.
Komposisi Kimia Rumput Laut (Caulerpa lentillifera) dari Perairan Kei Maluku dengan Metode Pengeringan Berbeda Alfonsina Marthina Tapotubun
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 1 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (443.33 KB) | DOI: 10.17844/jphpi.v21i1.21257

Abstract

Caulerpa lentillifera merupakan salah satu rumput laut khas Maluku khususnya Kepulauan Kei, yang disediakan langsung oleh alam dengan populasi yang cukup padat dan dapat ditemukan sepanjang tahun. Penelitian ini bertujuan untuk menentukan komposisi kimia anggur laut Caulerpa lentillifera dari Perairan Kepulauan Kei Maluku dengan metode pengeringan yang berbeda. C. lentillifera dikeringkan dengan metode pengeringan sinar matahari langsung selama 3 hari dan pengeringan tidak langsung (keringangin) selama 7 hari. Penelitian menggunakan analisis deskriptif, meliputi analisis komposisi kimia dan total mineral. Kadar air C. lentillifera berkisar 8,82-19,22%, protein 5,63-7,55%, abu 40,66-41,83%, lemak 0,88-0,99%, karbohidrat 29,82-37,76% dan serat kasar 23,02-24,14%. Pengeringan tidak langsung (keringangin) menghasilkan C. lentillifera kering dengan komposisi kimia dan serat yang cenderung lebih tinggi, dibandingkan pengeringan sinar matahari langsung. Keunggulan komposisi kimia C. lentillifera kering dari perairan Kei Maluku adalah kandungan mineral, protein, karbohidrat dan serat kasar yang tinggi, tetapikadar lemak rendah sehingga dapat dikembangkan sebagai makanan fungsional.
The Application of Processing Technology for Jelly Candy Made with Lat Sea Grapes in Southeast Maluku Regency Alfonsina Marthina Tapotubun; Theodora E.A.A. Matrutty; Meigy Nelce Mailoa; Irene Grace Fransina; Elizabeth Juleny Tapotubun; Welly Angela Riry
MITRA: Jurnal Pemberdayaan Masyarakat Vol 5 No 2 (2021): MITRA: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v5i2.2597

Abstract

Seagrapes (Caulerpa sp) thrive in the waters of the Kei Islands of Maluku and can be found throughout the year. However, they are hitherto only used as fresh vegetables. It turns out that sea grapes can be processed into various food and non-food products. The results of a field survey in Ohoi Village, Southeast Maluku, reveal that the community only uses lat as a vegetable and has not used lat as a processed food product. One reason is that the people in Ohoi Village are not aware of its health benefits. This indicates that lat in Ohoi Village has not been used optimally as a rawmaterial for the food and beverage industry despite its high nutritional and economic value. It will be beneficial for the coastal women's group in Ohoi Village to receive training on processing and producing lat-based food items. They can increase their knowledge and skills, thereby improving the welfare of coastal communities and their families. This community service aims to take advantage of the potential of lat sea grapes in Ohoi Village, Southeast Maluku, through the application of lat-based jelly candy processing technology, encouraging the coastal women in Southeast Maluku to become lat-based jelly candy entrepreneurs and resultantly increasing their productivity in the long run.
The Sensory Characteristic of Caulerpa Jelly Candy Based on The Consumers Acceptance Alfonsina Marthina Tapotubun; Th. E. A. A. Matrutty; Elizabeth Julenty Tapotubun; Meigy Nelce Mailoa; Eirene G. Fransina
SCIENCE NATURE Vol 1 No 1 (2018): SCIENCE NATURE
Publisher : Faculty of Mathematics and Natural Sciences, University of Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/SNvol1iss1pp015-021year2018

Abstract

To know sensory characteristic of jelly candy based on consumers acceptances. This research used trial method, with ratio between Caulerpa sp and sugar were 1:0.5, 1:1 and 1:1.5. Result of consumer acceptances tests toward color, taste, texture and odor of Caulerpa jelly candy was collected using hedonic range. Caulerpa seaweed could be processed to be jelly candy with consumer acceptance level in range “neutral” to “like”. The highest level of consumer acceptance was on the Caulerpa ratio 1:1.5 with acceptance level for color, odor and texture were “not much like”, meanwhile acceptance level for taste was “like”.
Co-Authors Eirene G. Fransina Elizabeth Julenty Tapotubun Elizabeth Juleny Tapotubun Imelda K.E. Savitri Irene Grace Fransina Meigy Nelce Mailoa Meigy Nelce Mailoa Th. E. A. A. Matrutty Theodora E.A.A. Matrutty Theodora E.A.A. Matrutty Welly Angela Riry