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Setyaning Pawestri
Universitas Mataram
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Kajian Pustaka: Potensi Kandungan Polifenol pada Sargassum sp. sebagai Alternatif Penanganan Diabetes Mellitus Tipe 2 Setyaning Pawestri; Renita Wijayanti; Dedy Kurnianto
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 2 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i2.8988

Abstract

Diabetes mellitus is a degenerative disease that threat the health of world population. Generally, the treatment of this disease is using synthetic drugs which have many side effects. Polyphenols are active compounds that capable of treating degenerative diseases such as hyperglycemia and hyperlipidemia. Polyphenols are phenolic compounds (aromatic rings with hydroxyl) of the L-phenylalanine group. Several examples of polyphenol compounds are tannins, fluorotanin, flavonoids. Polyphenol compounds have the ability as antioxidants, thus widely used to improve the condition of iabetes mellitus patients. Polyphenols have the ability to supress postprandial hyperglycemia by inhibiting the activity of carbohydrate hydrolyzing enzymes, inhibiting glucose transport in the blood, affecting the function of pancreatic β cells, and glucose uptake tissue. Polyphenols can be found in various types of seaweed. Sargassum is one of the seaweeds with high potential to produce polyphenol compounds. The in vitro and in vivo studies of Sargassum extract have been proven to to lower the risk of diabetes. In vitro testing showed the ability of Sargassum extract to inhibit α-amylase and α-glucosidase. Sargassum extract showed the ability to lower hyperglycemia of diabetes-induced rats with streptozotocin. In addition, Sargassum extract also has the potential to be used as an adjuvant in the treatment of diabetes mellitus with acarbose, thereby increasing the effectiveness of the treatment efficiency.Diabetes melitus merupakan salah satu penyakit degeneratif yang mengancam kesehatan masyarakat dunia. Pengobatan penyakit ini umumnya menggunakan obat-obat sintetik yang memiliki efek samping. Polifenol merupakan salah satu senyawa aktif yang dapat menjadi solusi alternatif untuk menangani penyakit degeneratif seperti hiperglikemia dan hiperlipidemia. Polifenol merupakan senyawa fenolik (cincin aromatik dengan hidroksil) golongan L-fenilalanin. Beberapa contoh senyawa polifenol antara lain tannin, florotanin, flavonoid. Senyawa polifenol memiliki kemampuan sebagai antioksidan sehingga banyak dimanfaatkan untuk meningkatkan kondisi pengidap diabetes melitus. Polifenol memiliki kemampuan menekan hiperglikemia postprandial dengan cara menghambat aktivitas enzim penghidrolisis karbohidrat, menghambat transport glukosa dalam darah, mempengaruhi fungsi sel β pankreas, dan mempengaruhi jaringan uptake glukosa. Kandungan senyawa polifenol banyak ditemukan pada berbagai jenis rumput laut. Sargassum merupakan salah satu rumput laut yang memiliki potensi sebagai penghasil senyawa polifenol.  Pengujian ekstrak Sargassum secara in vitro maupun in vivo terbukti memiliki kemampuan untuk memperkecil risiko diabetes. Pengujian secara in vitro menunjukkan kemampuan esktrak sargassum dalam menghambat α-amilase dan α-glukosidase. Ekstrak Sargassum memiliki kemampuan menurunkan kadar hiperglikemia pada tikus diabetes yang diinduksi diabetes dengan streptozotocin. Lebih jauh, ekstrak Sargassum juga memiliki potensi digunakan sebagai adjuvan dalam penanganan diabetes melitus dengan akarbose sehingga meningkatkan efektifitas efisiensi pengobatan.
PEMBERDAYAAN IBU PKK MELALUI PENYULUHAN PENGOLAHAN BANDENG SEBAGAI PRODUK BERDAYA JUAL EKONOMIS DI DESA LEMBAR, LOMBOK BARAT Setyaning Pawestri; Miftahul Rizkia M.; Tina Sonia; Ni Luh Vidya Wulandhari; Yogi Saputra; Evi Ariani Sutomo; Arrum Fitrianingsih; Safira Safira; Rujiatul Azmi; Qotrin Mujahidah; Winda Yuli Alfina
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 7, No 1 (2023): March
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v7i1.13740

Abstract

ABSTRAKBudidaya bandeng menjadi salah satu penopang ekonomi di Desa Lembar, Lombok Barat. Meskipun demikian, harga panen bandeng yang cenderung murah di pasaran belum mampu mendorong masyarakat ke level sejahtera. Menyelaraskan dengan upaya peningkatan ekonomi lewat pariwisata Pantai Serpik yang terletak di Desa Lembar dan meniliki potensi pengembangan olahan bandeng serta banyaknya ibu-ibu rumahtangga non produktif di Desa Lembar maka dilakukan penyuluhan pengolahan produk bandeng. Lewat penyuluhan ini, peserta penyuluhan mendapatkan ilmu terkait pengembangan produk bandeng, prospek bisnis olahan bandeng, pengemasan dan pelabelan, serta pengurusan SPP-IRT. Diharapkan dengan adanya penyuluhan ini, maka akan tumbuh bisnis pengolahan bandeng di Desa Lembar yang bisa membantu meningkatkan kondisi ekonomi. Selain itu, dapat menjadi komplementer pengembangan pariwisata yang dapat digunakan sebagai oleh-oleh. Kata kunci: pengolahan bandeng; Desa Lembar; wirausaha bandeng; pengembangan produk ABSTRACTMilkfish cultivation is one of the pillars of the economy in Lembar Village, West Lombok. However, the price of harvested milkfish in the market is quite cheap, hence; has not been able to improve the community living condition to a prosperous level. Aligning with efforts to increase the economy through Serpik Beach tourism which is located in Lembar Village and the potential for the development of processed milkfish products as well as a large number of non-productive housewives in Lembar Village, socialization on milkfish product processing was carried out. Through this socialization, the participants gain knowledge related to milkfish product development, business prospects for milkfish products, packaging and labeling, and SPP-IRT. It is hoped that with this socialization, a milkfish processing business will grow in Lembar Village which can help improve economic conditions. In addition, it can be a complement to tourism development which can be used as souvenirs. Keywords: milkfish processing; Lembar Village; milkfish entrepreneurs; product development
Kajian Enzim Fibrinolitik pada Mikroorganisme Asal Pangan Fermentasi Asia: Review Fathma Syahbanu; Setyaning Pawestri
Jurnal Teknologi Hasil Pertanian Vol 16, No 1 (2023): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i1.72623

Abstract

Data collected by WHO in 2019 shows an estimated 17.9 million (equivalent to 32% of global death). The total number is due to cardiovascular disease, 85% were due to heart attacks and strokes. One of the basic pathophysiologies of stroke is atero-thromboembolic (thrombosis). The accumulation of clots formed by fibrin in blood vessels can inhibit several processes in the body system, such as blood flow, oxygen transportation, and transportation of nutritional and non-nutritional compounds needed. Fibrinolytic enzymes from food microbes have attracted attention for further research as thrombolytic agents. The Bacillus genus from fermented foods can produce strong fibrinolytic enzymes, such as Bacillus natto from natto (Japan), Bacillus subtilis KCK-7 from Chungkook-jang (Korea), Bacillus weihenstephanensis from shrimp paste (Vietnam), Bacillus amyloliquefaciens MH18B1 from Hawaijar (India), Rhizopus chinensis 12 from Chinese wine (China), and Bacillus pumillus and Bacillus subtilis K2 from fermented soybean food products such as tempe gembus, red oncom, and moromi (Indonesia). The high protein content in soybeans can be used as a medium for the growth of proteolytic and fibrinolytic microorganisms. Studies in Asia regarding fibrinolytic enzymes from fermented foods are still limited, even though the Asian region comprises many countries rich in fermented foods. This review is relevant to healthy food ingredients from local fermented foods. Recently, microbial fibrinolytic enzymes from fermented foods have received tremendous interest in the medical field. Many local fermented foods are a potential source of fibrin-degrading enzymes, which can be further developed to treat diseases like stroke and heart attack. This article aims to review microbial fibrinolytic enzymes from various fermented foods and their impact on health, especially thrombosis. This manuscript review uses the narrative review method. From the overall discussion, it can be concluded that fermented foods have properties as fibrinolytic agents.
Aflatoksin: Aspek kesehatan, metode reduksi dan deteksinya Rosyunita Rosyunita; Setyaning Pawestri; Nurmi Hasbi; Adelia Riezka Rahim
Sasambo Journal of Pharmacy Vol. 4 No. 2 (2023): September
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/sjp.v4i2.250

Abstract

Food contaminant aflatoxin is a mycotoxin produced by Aspergillus flavus and A. parasiticus. This article aims to discover the pathophysiological, immunological, pharmacological, toxicity, and reduction and detection methods of aflatoxin. Kinds of literature were obtained from Research Gate, Pubmed, and Science Direct with the primary keyword “aflatoxin”. Pathophysiologically, aflatoxin-contaminated food has been proven to cause necrosis in liver cells, developing into liver cancer. Immunologically, aflatoxin decreases monocyte and dendritic cell phagocytosis, neutrophil cell ATP production, and pro-inflammatory cytokine synthesis. Aflatoxin toxicity is at the LD50 of 12-16 mg/kg b.w, causing death. Pharmacologically, 120-201 µg/kg b.w causes aflatoxicosis, in vivo studies indicated that NovaSil, Sulfarophan, and Monanthotaxis caffra leaf extract may reduce its toxicity. Aflatoxins are highly thermostable; hence, once food has been contaminated, they cannot be destroyed by normal cooking process. The control and reduction should be conducted in post-harvest handling, common physical means practiced are heating, drying, and smoking. Chemically using ozone, 0.5 sodium bisulfate, 1% sodium hydroxide, 5% acetic acid, and prochloraz. Biologically using Flavobacterium aurantiacum B-184, Bacillus velezensis DY3108, and, a consortium of Geobacillus and Tepidimicrobium bacteria. Aflatoxin can be detected using TLC, HPLC, MS, ELISA, and UHPLC-ESI MS/MS. The prevention of aflatoxin occurrence is done through good post-harvest handling, good manufacturing practices, and applying regulations accordingly to ensure food products and feed are at acceptable levels of aflatoxin.
Pelatihan Pengemasan, Stabilitas, dan Pendugaan Umur Simpan Pangan untuk UMKM Bale Mpaq Setyaning Pawestri; Siti Imroatus Solekhah
Jurnal Pengabdian Magister Pendidikan IPA Vol 6 No 4 (2023): Oktober-Desember 2023
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v6i4.5653

Abstract

Pelatihan pengemasan, stabilitas, dan pendugaan umur simpan pangan bagi UMKM Bale Mpaq diselenggarakan pada Kamis, 10 Agustus 2023. Kegiatan ini terselenggara atas kerjasama PT. Pertamina Patra Niaga IT Ampenan dengan Fakultas Teknologi Pangan, UNRAM. Kemasan memiliki berbagai fungsi seperti melindungi produk, menarik perhatian konsumen, dan membangun persepsi dan impresi mengenai produk. Salah satu unsur kemasan adalah informasi kadaluwarsa yang dapat diperoleh dengan pengujian pendugaan umur simpan. Produk UMKM Bale Mpaq adalah stik ikan, kacang layang, dan sambal ikan layang. Setiap produk memiliki parameter penting yang berbeda yang digunakan sebagai penentu mutu dan keamanan pangan. Tantangan UMKM Bale Mpaq terkait umur simpan adalah pendeknya umur simpan sambal ikan layang. Setelah ditelusuri ternyata permasalahan terletak pada belum adanya proses pasteurisasi sambal sebelum pengemasan. Lewat pelatihan ini diharap ibu-ibu peserta dapat mengimplementasikan informasi yang diperoleh dalam produksi olahan ikannya, termasuk menambahkan pasteurisasi pada produk sambal untuk memperpanjang masa simpan dan meghilangkan bakteri patogen.
KARAKTERISASI METODE PENGERINGAN BEKU PADA PANGAN NABATI Setyaning Pawestri; Fathma Syahbanu
Agros Journal of Agriculture Science Vol 25, No 4 (2023): edisi Oktober
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v25i4.3562

Abstract

Freeze-drying is widely used to dry plant-based foods, including fruits, vegetables, herbs, and nontraditional foods. Even though it requires a long processing time and is expensive, the freeze-drying method is preferred because it can produce high-quality food products. This is because the freeze-drying method can maintain nutritional quality compared to other dehydration methods, especially if operated under vacuum conditions. Freeze-drying conditions will affect various food ingredients' nutritional properties and antioxidant activity. However, inappropriate selection of process parameters can cause undesirable changes in the product, such as shrinkage, colour changes, and damaged structure. This review manuscript aims to characterize the freeze-drying of plant-based foods and explain the influence of processing conditions on selected physical properties of different food products. Keywords: process conditions, plant foods, freeze drying, physical properties INTISARIPengeringan beku banyak digunakan untuk mengeringkan pangan nabati termasuk buah-buahan, sayuran, rempah-rempah, dan bahkan beberapa makanan nontradisional. Meskipun membutuhkan waktu pemrosesan yang lama dan merupakan metode pengeringan yang mahal, metode pengeringan beku lebih disukai karena dapat menghasilkan kualitas produk yang bermutu. Hal ini disebabkan metode pengeringan beku dapat mempertahankan kualitas gizi jika dibandingkan dengan metode dehidrasi lainnya, terutama jika dioperasikan dalam kondisi vakum. Kondisi pengeringan beku akan berpengaruh terhadap sifat nutrisi dan aktivitas antioksidan dari berbagai bahan pangan. Namun, pemilihan parameter proses yang tidak tepat dapat menyebabkan perubahan yang tidak diinginkan pada produk, seperti penyusutan, perubahan warna, serta struktur yang rusak. Tujuan dari review naskah ini adalah untuk mengkarakterisasi pengeringan beku pada pangan nabati, dan menjelaskan pengaruh kondisi proses terhadap sifat fisik yang dipilih produk makanan yang berbeda. Kata kunci : kondisi proses, pangan nabati, pengeringan beku, sifat fisik
KAJIAN PUSTAKA : KONTROL DAN REDUKSI ETIL KARBAMAT PADA PRODUK FERMENTASI Setyaning Pawestri; Fathma Syahbanu
Agros Journal of Agriculture Science Vol 25, No 4 (2023): edisi Oktober
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v25i4.3700

Abstract

Ethyl carbamate (EC) can be found in fermented products and alcoholic beverages. Tests on animals show this compound is a multisite carcinogen. The International Agency for Research on Cancer (IARC) classifies ethyl carbamate as a group 2A carcinogen. Due to its toxicity, ethyl carbamate in food products can be hazardous to health. Ethyl carbamate can be formed during fermentation and storage, which involves the reaction between ethanol and carbamyl compounds. The main precursor for the formation of ethyl carbamate is arginine metabolism by Saccharomyces cerevisiae and other lactic acid bacteria. Considering the toxicity of ethyl carbamate, it is crucial to understand the formation pathway, prominent analytical and monitoring techniques, mitigation practices and experimental methods to reduce EC. An effort can be conducted to mitigate EC by modifying bacterial genes for fermentation, which can be an applicable solution for the food industry. Keywords: ethyl carbamate; fermentation; carcinogen; precursor INTISARIEtil karbamat  (EK) dapat ditemukan pada produk hasil fermentasi dan minuman beralkohol. Uji pada hewan menunjukkan senyawa ini bersifat multisite karsinogen. International Agency for Research on Cancer (IARC) menggolongkan etil karbamat sebagai golongan 2A karsinogen. Dikarenakan sifat toksisitasnya, keberadaan etil karbamat pada produk makanan dapat membahayakan kesehatan. Etil karbamat dapat terbentuk saat proses fermentasi dan saat penyimpanan dimana melibatkan reaksi antara etanol dan senyawa yang mengandung karbamil. Prekursor utama pembentukan etil karbamat adalah hasil metabolisme arginin oleh Saccharomyces cerevisiae dan bakteri asam laktat lainnya. Mempertimbangkan toksisitas etil karbamat, maka penting untuk  mengetahui jalur pembentukan,  pengembangan teknik analisis dan monitoring, hingga praktik mitigasi dan metode eksperimental untuk mereduksi EK.  Salah satu cara mitigasi EK adalah modifikasi gen bakteri untuk fermentasi yang dapat menjadi solusi aplikatif bagi bidang industri pangan.Kata kunci: etil karbamat; fermentasi; karsinogen; prekursor
AMINA BIOGENIK SEBAGAI INDIKATOR KEAMANAN PRODUK PANGAN Setyaning Pawestri; Fathma Syahbanu; Ahsanatun Syahidawati
Agros Journal of Agriculture Science Vol 26, No 1 (2024): Januari
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v26i1.3832

Abstract

The presence of biogenic amines in food products is a significant indicator of food safety. Consumption of biogenic amines in small quantities is not a problem, but consumption in high levels can endanger the health of consumers. The concentration of biogenic amines in food products is influenced by several factors in the production process, including initial microbial composition, raw material hygiene, fermentation conditions, and duration of fermentation. Biogenic amines can also be formed by the microbiological degradation of high-protein foods during the fermentation process. Two types of biogenic amines that are indicators most often used for safety are histamine and tyramine. Various cases of poisoning with these two substances have been reported, with histamine being associated with fishery product poisoning and tyramine being associated with cheese poisoning. The common methods used to detect biogenic amines are chromatography, such as GC, HPLC, and Thin Layer Chromatography (TLC). The purpose of this literature review is to discuss the phenomenon of the formation of biogenic amines in food products associated with aspects of food product quality, food safety, and methods for detecting the presence of biogenic amine compounds in food products. Keywords: biogenic amines, food safety, fermented food INTISARIKeberadaan amina biogenik pada produk pangan menjadi salah satu indikator keamanan makanan yang signifikan. Konsumsi amina biogenik dalam jumlah kecil tidak menjadi masalah, tetapi konsumsi dalam kadar tinggi dapat membahayakan kesehatan konsumen. Konsentrasi amina biogenik dalam produk pangan dipengaruhi oleh beberapa faktor dalam proses produksinya, diantaranya komposisi mikroba awal, higienitas bahan baku, kondisi fermentasi, dan lama waktu fermentasi. Amina biogenik juga dapat terbentuk oleh degradasi mikrobiologis dari makanan berprotein tinggi selama proses fermentasi. Dua jenis amina biogenik yang menjadi indikator paling sering digunakan untuk keamanan adalah histamin dan tiramin. Berbagai kasus terkait keracunan 2 zat ini telah dilaporkan, histamin dikaitkan dengan kasus keracunan produk perikanan dan tiramin dikaitkan dengan kasus keracunan keju. Metode yang umum digunakan untuk mendeteksi keberadaan amina biogenik ini yaitu kromatografi, seperti GC, HPLC, maupun kromatografi lapis tipis. Tujuan dari kajian literatur ini adalah membahas fenomena terjadinya pembentukan amina biogenik pada produk pangan dihubungkan dengan aspek kualitas produk pangan, keamanan pangan, serta metode deteksi keberadaan senyawa amina biogenik pada produk pangan. Kata kunci: amina biogenik, produk pangan, keamanan pangan
Pemberdayaan masyarakat melalui inovasi pembuatan permen Madu Trigona dan Nira desa Sigar Penjalin Made Gendis Putri Pertiwi; Yesica Marcelina Romauli Sinaga; Riezka Zuhriatika Rasyda; Setyaning Pawestri; Firman Fajar Perdana; Qabul Dinanta Utama; Lalu Unsunnidhal; Ines Marisya Dwi Anggraini; Dody Handito; Mi’raj Fuadi; Oki Saputra; Sella Antesty; Wenny Amaliah; Ince Siti Wardatullatifah S.; I Wayan Sweca Yasa
ABSYARA: Jurnal Pengabdian Pada Masayarakat Vol 4 No 2 (2023): ABSYARA: Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Hamzanwadi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29408/ab.v4i2.23867

Abstract

Stunting remains an unresolved issue in North Lombok, NTB, Indonesia. One of the government's efforts to reduce stunting rates involves ensuring nutritional fulfillment for mothers and expectant mothers, which can be obtained from local food sources. Nira (palm sap) and Trigona honey are local commodities available in Tanjung, North Lombok. Unfortunately, these commodities have not been optimally utilized for nutritional fulfillment or as income sources. Typically, Nira is only sold as fresh sap, fermented beverage (tuak), or palm sugar, which have relatively low market values. Combining Nira and Trigona honey to create high-value candy products represents an opportunity. This community service project aimed to improve welfare and nutrition in Sigar Penjalin Village by assisting in the production of hard candy from Trigona honey and Nira Aren as a potential local delicacy to combat stunting and enhance local income. The implementation involved 16 community members organized by UMKM Rangsot Kreatif. The training used ingredients like brown sugar, granulated sugar, glucose syrup, Trigona honey, and water. The training stages included preparation, material delivery, hands-on practice, and evaluation through pretests and posttests to measure participants' knowledge, skills, and interests. The pretest results showed a total score of 627 out of 960 (65.31%), indicating a moderate level of understanding. After the training, the posttest showed a significant improvement, with a total score of 829 out of 960 (86.35%), indicating a very high level of understanding. This activity highlights the importance of technological support and the utilization of local resources in developing nutritious and economical snack products, supporting improvements in community nutrition and economy, and providing alternative solutions in local product processing
Pemodelan Matematika dalam Optimasi Laba Produksi Olahan Rumput Laut di UD Harkat Makmur: Mathematical Modeling in Production Profit Optimization of Seaweed Products at UD Harkat Makmur Lingga Gita Dwikasari; Setyaning Pawestri; Riezka Zuhriatika Rasyda
Jurnal Kolaboratif Sains Vol. 7 No. 6: Juni 2024 - In Progress
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v7i6.5371

Abstract

Penelitian ini membahas tentang penerapan pemodelan matematika dalam optimasi laba menggunakan pemrograman linier. Tujuan dari penelitian ini adalah untuk menentukan model matematika yang sesuai dan menentukan penyelesaian atas model tersebut untuk mengoptimalkan produksi olahan rumput laut di UD Harkat Makmur, sehingga diperoleh laba maksimum. Metode analisis data yang digunakan dalam penelitian ini adalah metode kuantitatif deskriptif dengan melakukan pengumpulan data melalui wawancara dengan pemilik dan/ atau pengelola UD Harkat Makmur. Data yang telah diperoleh tersebut menjadi acuan dalam pembuatan model matematika. Selanjutnya, model matematika tersebut dicari solusinya dengan menggunakan metode simpleks. Sebelum model matematika dibentuk, diasumsikan bahwa setiap pak produk yang dijual berisi 100 gram produk. Hasil dari penelitian ini adalah model matematika berupa model pemrograman linier untuk 4 kuintal bahan baku utama berupa rumput laut, dengan fungsi tujuan memaksimumkan fungsi laba dan 16 kendala berupa keterbatasan bahan baku dan permintaan atas setiap produk. Penyelesaian atas model tersebut adalah untuk 4 kuintal bahan baku utama berupa rumput laut, UD Harkat Makmur perlu memproduksi sebanyak 5.031 pak manisan rumput laut, 2.791 pak jeli rumput laut, 4.950 pak dodol rumput laut, 1.200 pak tepung rumput laut, dan 600 pak tepung karagenan. Laba yang diperoleh UD Harkat Makmur dari 4 kuintal rumput laut dengan jumlah produksi tersebut adalah Rp. 123.898.900.
Co-Authors Adelia Riezka Rahim Ahmad Alamsyah Ahsanatun Syahidawati Arrum Fitrianingsih Dedy Kurnianto Dody Handito Eko Basuki Evi Ariani Sutomo Fathma Syahbanu Firman Fajar Perdana Hasbi, Nurmi - I Wayan Sweca Yasa Ince Siti Wardatullatifah S. Ines Marisya Dwi Anggraini Lalu Unsunnidhal Lingga Gita Dwikasari Made Gendis Putri Pertiwi Miftahul Rizkia M. Mi’raj Fuadi Ni Luh Vidya Wulandhari Oki Saputra Qabul Dinanta Utama Qotrin Mujahidah Renita Wijayanti Riezka Zuhriatika Rasyda Rosyunita Rujiatul Azmi Safira Safira Sella Antesty Siska Sicilia Siti Imroatus Solekhah Tina Sonia Wenny Amaliah Winda Yuli Alfina Yesica Marcelina Romauli Sinaga Yogi Saputra Zuhdiyah Matienatul Iemaaniah