The increasing demand for practical, nutritious, and locally sourced food products highlights the need to explore mangrove-based ingredients as functional alternatives in snack formulations. This study investigated the effect of Bruguiera gymnorrhiza fruit flour substitution on the sensory, physical, and chemical characteristics of snack bars to determine the most acceptable formulation based on the overall balance of product quality attributes. Four substitution levels (0%, 5%, 10%, 15%) were tested under a Completely Randomized Design (CRD). Sensory evaluation (n = 50), hardness testing, color measurement (L*, a*, b*, Hue°), proximate composition, caloric value, and carbohydrate content using the Luff–Schoorl method were conducted. The 5% substitution showed the most acceptable overall sensory performance, with the highest scores for color (3.28), aroma (3.24), and texture (3.31), although the control treatment showed the highest taste score. Increasing mangrove flour concentration decreased brightness and yellowness, while increasing redness due to enzymatic and Maillard browning. Hardness rose significantly, reaching 797.60 gf at 15%. The selected 5% formulation, identified as the most acceptable overall treatment, contained 23.79% moisture, 1.57% ash, 9.35% fat, 10.01% protein, 53.55% carbohydrate, and 342.46 kcal. Carbohydrate levels increased progressively across treatments. Overall, Bruguiera gymnorrhiza flour increased energy density while maintaining acceptable product quality, suggesting its potential as a sustainable local ingredient for snack-bar development.

Desa Krenceng merupakan daerah yang banyak dialiri sungai yang digunakan untuk pengairan pertanian, tetapi juga berpotensi untuk budidaya perikanan. Hasil budidaya perikanan sebagian besar dijual segar dan masih sedikikit yang diolah menjadi produk turunan seperti nugget ikan, bakso ikan, abon ikan, dan lain-lain. Pada pengabdian kepada masyarakat (PKM) ini dipilih produk nugget ikan karena prosesnya mudah, dapat dikonsumsi semua golongan umur, dan berpotensi untuk mengatasi stunting. Tujuan pelaksanaan PKM ini untuk mengajarkan kepada mitra (kelompok Pemberdayaan Kesejahteraan Keluarga (PKK) Desa Krenceng, Kabupaten Blitar) membuat nugget ikan dan melakukan assessment mutu nugget ikan menggunakan uji organoleptik. Metode yang digunakan dalam PKM adalah Participatory Action Learning System (PALS). Mitra berpartisipasi dalam pembuatan nugget ikan dan penilaian mutu secara organoleptik melalui uji hedonik, skoring atribut, dan perbandingan jamak. Uji hedonik menilai tingkat kesukaan, skoring atribut mengukur intensitas sensori, sedangkan perbandingan jamak membandingkan karakteristik produk dengan produk sejenis di pasar. Mitra berhasil membuat produk nugget ikan nila. Hasilnya penilaian sensori hedonik diperoleh bahwa tingkat kesukaan atribut rasa, aroma, tekstur, dan kerenyahan nugget komersil masih lebih disukai daripada nugget ikan hasil praktek. Dari perbandingan jamak diperoleh bahwa atribut nugget ikan hasil praktek yang sama dengan nugget komersil hanya pada atribut warna, sedangkan atribut rasa, aroma, tekstur, dan kerenyahan berbeda dengan nugget komersil. Dengan demikian mitra mampu membuat produk nugget ikan dan mampu menilai mutu nugget ikan secara sensori, meskipun nugget hasil praktek masih lebih rendah mutunya daripada nugget komersil.

Spirulina sp. is a potential microalgae. One of the potentials that continue to be developed, such as edible oil. Various extraction methods can obtain Spirulina oil content, i.e., the osmotic shock method as a green extraction method. Each method used can affect the fatty acid components. Not many studies have reported the physicochemical characteristics of oil extract Spirulina using the osmotic-shock method. This study analyzes the physicochemical characteristics of crude oil extract Spirulina sp. extracted using the osmotic-shock method. The study used a simple, completely randomized design with treatment extraction times of 60, 90, and 120 minutes. The data were analyzed using analysis of variance and Duncan's test (α5%). The results showed that the treatment level of 60 minutes produced the lowest physicochemical characteristics and met the International Fish Oil Standards, where peroxide value 1.49±0.0089 mEq/Kg, iodine value 71.37±0.0035 g I2/g, saponification value 502.69±0.0069 mg KOH/g, acid value 0.049±0.0011 mg KOH/g, and Free Fatty Acid 0.0102±0.0003%. The total concentration of Saturated Fatty Acids is 36.18%, monounsaturated fatty Acids 7.72%, and polyunsaturated fatty Acids 49.41%. The fatty acid components are oleic acid/ω-9, linoleic acid/ω-6, linolenic acid/ω-3, eicosapentaenoic acid, and docosahexaenoic acid. The presence of EPA and DHA in the crude oil extract of Spirulina sp. showed potential for development as edible oil. The physical profile of Spirulina sp. oil extract obtained by the osmotic-shock method meets International Fish Oil Standards.

The form of growth of sea bamboo ( Isis hippurus ) in an area depends on the ecological state or natural environment in which the sea bamboo is located. Different growth forms in habitats have different characteristics and levels of response to environmental pressures. This research examines how sea bamboo ( Isis hippuris ) grows in different habitats in Tanjung Tiram’s waters. The method used in this study is a descriptive survey method. The method used for data retrieval is a belt transect. The study was conducted at two locations (different habitat conditions). The results showed that growth forms are vertical (in coral habitats) and horizontal (in coral-seagrass habitats).

Fish shredded is nutritious and has a soft texture, less stringy than shredded beef. The compounds in tuna shredded fortified with banana blossoms and their potential as antidiabetic are not yet known. The purpose of this study was to identify phytochemical bioactive compounds in tuna shredded fortified with banana blossoms and to study its potential as an antidiabetic functional food in silico. The 70% fortified tuna shreds were extracted using hexane, followed by ethyl acetate and finally using methanol. The methanol filtrate was evaporated to obtain methanol extract of shredded fish and analyzed using LC-HRMS. Phytochemical compounds were analyzed for antidiabetic potential in silico using Open Babel GUI software version 2.4.1, PyRx 0.8 (The scrips Research Institute), PyMOL™ 1.7.4.5, and Discovery Studio Visualizer (2021). The methanol extract of banana heart fortified tuna fish contained 32 compounds. The results of docking the compounds against the α-glucosidase receptor showed that the compound that had a lower or the same binding affinity with acarbose (-8.00 Kcal/mol) and native ligand (-6.00 Kcal/mol) was flurandrelonide (-9.40 kcal/mol), Quercetin-3β-D-glucoside (-9.30 kcal/mol), sakuranetin (-8.80 kcal/mol), curcumin (-7.70 kcal/mol), ar-turmerone (-7.20 kcal/mol), nootkatone (-7.20 kcal/mol), and ferulic acid (-6.90 kcal/mol). The lower the binding affinity value, the stronger the inhibition of α-glucosidase. Phytochemical compounds in shredded tuna fortified with banana blossoms that may act as antidiabetic agents through in silico α-glucosidase inhibition are flurandrelonide, quercetin-3β-glucosidase, sakuranetin, curcumin, ar-turmerone, and ferulic acid.

Satay atau sate merupakan makanan yang sangat digemari oleh siapapun serta cukup popular di Indonesia, Malaysia dan Singapore. Sate dapat diolah dari daging sapi, ayam, domba, serta seafood seperti tuna, kerang. Selama ini, gurita di wilayah pantai Malang Selatan juga terdapat dalam jumlah melimpah pada musimnya serta hanya dijual dalam bentuk gurita segar. UMKM Mina Jaya Mandiri bermaksud menyajikan olahan gurita dalam bentuk sate, sehingga bekerjasama dengan Dinas Perikanan dan Kelautan Kabupaten Malang dan perguruan tinggi Universitas Brawijaya untuk mendapatkan pelatihan diversifikasi olahan gurita dalam hal ini sate gurita. Progam pengabdian masyarakat ini bertujuan untuk (1) memberikan gambaran secara umum pengolahan sate berbahan gurita (2) melatih pengolah ikan di UMKM Pantai Kondang Merak untuk membuat produk sate gurita dengan menggunakan pemanggang semi mekanis. Kegiatan pengabdian masyarakat ini dilakukan dengan melakukan simulasi pengolahan sate gurita dengan menggunakan pemanggang semi mekanis. Hasil dari kegiatan pengabdian masyarakat di UMKM Mina Jaya Mandiri, Pantai Kondang Merak menunjukkan bahwa para pelaku usaha UMKM antusias untuk membuat sate gurita di tempat usaha mereka masing-masing. Aplikasi pemanggang semi mekanis pada pembuatan sate gurita memberi cita rasa yang lebih digemari masyarakat dan lebih efisien dalam hal waktu pemangggangan. Hal ini dapat mendorong pelaku UMKM untuk mengolah gurita segar menjadi sate gurita dengan teknologi pemanggang mekanis serta meningkatkan pendapatan pelaku usaha dari meningkatnya jumlah wisatawan yang berkunjung dan menikmati aneka olahan kuliner makanan laut di Pantai Kondang Merak.

Abstract. Djamaludin H, Sulistiyati TD, Chamidah A, Nurashikin P, Roifah M, Notonegoro H, Ferdian PR. 2023. Quality and fatty acid profiles of fish oil from tuna by-products extracted using a dry-rendering method. Biodiversitas 24: 5757-5763. Tuna is an export commodity with a high-fat content, making it a valuable source of fish oil. However, a substantial portion of tuna, including viscera, eyes, and liver, some parts are underutilized, leading to waste. The study aims to determine the impact of extraction temperature (50°C, 60°C, and 70°C) on the yield, peroxide value, free fatty acids (%), p-anisidine value, and total oxidation value of the extracted oil from tuna (Euthynnus sp.) by-products. This research used the dry-rendering method to extract crude oil from tuna by-products and analyze quality characteristics and fatty acids. The results from the proximate value indicated that the crude lipid content in tuna by-products ranged from 13.03% to 19.01%. Extraction temperature significantly affected the yield, with the highest yield at 70°C correlating with the highest lipid content in innards. The lowest peroxide value is obtained from an extraction temperature of 50°C from all parts of tuna by-products, ranging from 2.01 to 2.09 meq/kg. Free fatty acid (%) levels in this study met the International Fish Oil Standards (IFOS), and different temperature treatments had a significant effect (P<0.05). The lowest value of p-anisidine, 6.11 meq/kg, was obtained from an extraction temperature of 50°C for innards samples, and the p-anisidine value increased with temperature, reflecting secondary oxidation products. The total oxidation lowest value was obtained from extraction at 50°C (14.84 meq/kg) from viscera by IFOS (?20 meq/kg), and it was within acceptable limits. The fatty acid profile of the crude extract of tuna by-product oil resulting from extraction at a temperature of 50°C, where extraction results at 50°C obtained a fatty acid profile of saturated fatty acids>mono-unsaturated fatty acids>polyunsaturated fatty acids, with significant levels of omega-3 fatty acids such as eicosapentaenoic acid and docosahexaenoic acid.

Ikan tuna mengandung gizi yang tinggi yaitu protein 22,6 – 26 gram/100 gram dan lemak 0,2- 2,7 gram/100 gram dengan proporsi 50-60% bagian tubuh dapat dikonsumsi. Dengan kandungan gizi ini, ikan tuna berpotensi diolah menjadi berbagai produk olahan salah satunya adalah abon ikan. Abon ikan memiliki daya simpan (shelf-life) yang relatif lama, yaitu selama 50 hari pada suhu kamar. Namun, abon ikan masih memiliki kekurangan yakni rendahnya kadar serat. Alternatif sumber serat yang dapat ditambahkan adalah jantung pisang. Penelitian ini menggunakan metode eksperimen Rancangan Acak Lengkap (RAL) dengan 3 taraf penambahan jantung pisang yaitu 20%, 25% dan 30% dengan 3 ulangan. Uji yang dilakukan adalah organoleptik untuk mengetahui tingkat kesuakaan panelis terhadap produk abon ikan. Uji organoleptik menggunakan 4 parameter yaitu penampakan, tektur, aroma dan rasa. Hasil perlakuan terbaik berdasarkan keempat parameter tersebut adalah konsentrasi penambahan jantung pisang sebanyak 25% dengan nilai kenampakan 4,067; aroma 3,956; tekstur 4,589; rasa 4,344 dan dengan penerimaan keseluruhan 4,389.  Kata kunci: Abon ikan, Jantung pisang, Tuna

Tuna ( Thunnus sp. ) is a high-economic fish that is most sought after in the Indonesian seas. Tuna has good nutrition for the human body, content such as high protein, vitamin and mineral content, and has a delicious taste, so this fish can be diversified. One of the products is fish floss that can be used as functional food. This study aims to determine: (1) determine effect of banana blossom addition in fish floss to organoleptic parameter (2) determine effect of banana blossom addition in fish floss to peroxide value and water content. The method used in this study is an experimental method with an experimental design in the form of a simple Completely Randomized Design (CRD). The independent variables in this study were the concentration of banana blossom 30%, 50%, and 70% while the dependent variables were organoleptic, water content and peroxide value. The best fortification of banana blossom is 70% with organoleptic score of appearance 5.178; scent 4.922; texture 5.078; and taste 4.944. The peroxide value in the tuna floss product with 70% banana blossom concentration is 0.578 meq/kg and water content 13.33%.

Fillet ikan segar merupakan produk yang tergolong perisable food yaitu bahan pangan yang mudah rusak. Penjualan fillet ikan umumnya dilakukan hanya di outlet-outlet supermarket yang ada fasilitas pendinginan yang sangat memadahi yang tentunya membutuhkan modal besar. Untuk memasyarakatkan “gemar makan ikan” maka harus dilakukan terobosan-terobosan inovatif, supaya pemasaran ikan dapat sampai menembus daerah atau kampung-kampung salah satunya adalah penjualan ikan-ikan yang tergolong eksklusif dengan harga yang relative “miring” karena fasilitas yang digunakan lebih sederhana tetapi tidak mengurangi kualitas produknya. Salah satu penyebab kerusakan ikan adalah adanya mikroorganisme pembusuk, alternative yang ditawarkan adalah dengan menambahkan zat antimikroba yang aman. Rumput  laut Padina gymnospora mengandung zat antimikroba. Oleh karena itu penelitian ini dilakukan untuk mengetahui pengaruh zat antimikroba/antibakteri ekstrak P. gymnospora pada perlakuan lama masa simpan fillet ikan tenggiri segar. Denga harapan  masa simpannya lebih lama dengan kualitas tetap terjaga.Tahap pertama yang dilakukan adalah mencari konsentrasi terbaik ekstrak P. gymnospora dengan uji antibakteri pada bakteri Salmonella sp. dan Escerichia coli, dan diperoleh konsentrasi terbaik yaitu700mg/ml. Selanjutnya  tahap kedua, ekstrak diaplikasikan pada fillet ikan tenggiri dan dilakukan penyimpanan yang dibandingkan dengan kontrol (tanpa penambahan ekstrak P. gymnospora) dan disimpan selama 9 hari dan setiap 3 hari dilakukan pengamatan mutu ikan. Meliputi  TVBN, pH, TPC dan Organoleptik. Hasil penelitian menunjukkan beda nyata (p<0,05) antara fillet yang ditambahi ekstrak dan tanpa ekstrak. Ekstrak P. gmnospora mampu mempertahankan kesegaran fillet ikan tenggiri yang disimpan pada suhu dingin ±4 ºC dengan es batu mampu bertahan selama 6 hari dibandingkan dengan fillet ikan tenggiri tanpa diberi ekstrak Padina gmnospora hanya bertahan selama 3 hari.Â

Kitosan adalah polisakarida alami hasil dari proses deasetilasi dari yang juga memiliki potensi digunakan dalam food packaging sepertiedible film dan edible coating karena memiliki polimer hidrokoloid yang bersifat antioksidan, antimikroba, dan merupakan barrier yang baik terhadap oksigen. Salah satu kandungan kayu manis adalah minyak atsiri. Minyak atsiri dapat ditambhakan pada edible coating  sebagai antimikroba. Tujuan penelitain ini adalah untuk mengetahui pengaruh penambahan cinnamon essential oil pada edible coating kitosan terhadap umur simpat filletikan kakap merah. Rancangan percobaan pada penelitian ini menggunakan RAL   (Rancangan Acak Lengkap sederhana. Fillet ikan kakap merah diberikan tiga perlakuan yaitu: tanpa coating, coating tanpa penambahan cinnamon essential oil, dan coating dengan kombinasi 1.5 gram kitosan dan 1.5 % cinnamon essential oil. Hasil penelitian menunjukan Penambahan cinnamon essential oil pada edible coating kitosan memberikan pengaruh terhadap kualitas fillet ikan kakap merah selama masa penyimpanan dilihat dari parameter  TPC, TVB dan pH. Fillet yang dilapisi dengan edible coating kitosan dengan penambahan cinnamon essential oil masih layak dikonsumsi sampai dengan penyimpanan hari ke 9 dengan nilai TPC Log 5,7, TVB 30,33 mgN/100g dan pH 6,53.Â

Minyak ikan adalah sumber terbaik dari omega-3 khususnya EPA dan DHA yang penting untuk kesehatan manusia. Hati hiu kaya akan minyak, sampai saat ini, pemanfaataannya terbatas sebagai sumber squalene atau bahkan dibuang sebagai limbah padahal kandungan asam lemak omega-3nya masih cukup tinggi. Tujuan penelitian ini adalah pembuatan konsentrat omega-3 dari minyak hati ikan hiu. Metode yang digunakan adalah kompleks urea yang dapat memisahkan antara asam lemak jenuh dan tak jenuh dengan perlakuam Aa (rasio urea : asam lemak = 2 :1 suhu 25°C), Ab (rasio urea : asam lemak = 2 :1 suhu 5°C), Ba (rasio urea : asam lemak = 4:1 suhu 25°C) dan Bb (rasio urea : asam lemak = 4 :1 suhu 5°C). Perlakuan terbaik diperoleh pada perlakuan rasio urea: minyak ikan (4:1) dengan suhu pengadukan 5°C (Ba) menghasilkan rendemen sebesar 28,78% dan bilangan iod sebesar 182,48 g/100g serta kadar EPA sebesar 20,04% dan DHA sebesar 13,59% dengan total asam lemak PUFA sebesar 35,78%. Kesimpulannya pembuatan konsentrat omega-3 dari minyak hati hiu botol dengan metode kristalisasi urea layak diupayakan.

Noodle vermicelli is one of Indonesia's traditional noodle products made from rice flour and the vermicelli is characterized by breaking easily. This research aimed to make the vermicelli stronger and more fibrous by substituting E cottonii seaweed. The method used was an experimental method in the form of E cottonii substitution treatment of 25%, 30%, and 35% w / w. The results show that the substitution of E cottonii seaweed in the manufacture of vermicelli noodles can increase the power of vermicelli breaking, rehydration power, and the color of the vermicelli becomes red (oHue 42,35-44,53), but the brightness decreases. The most preferred substituted vermicelli is substituted with 25% E. cottonii with a preference level of 3.55 (likes) from a hedonic scale of 1-5. The substituted vermicelli noodles with E cottonii were selected to meet SNI 01-2975-2006, fracture strength 3.03N (increase by 11.4%), water absorption capacity 128.42% (increase 68.6%), and yield 54.80%, and contains 6.26% dietary fiber.

Kegiatan Pengabdian kepada Masyarakat ini bertujuan untuk meningkatkan pengetahuan dan keterampilan pelaku UMKM di Desa Gajahrejo Kecamatan Gedangan Kabupaten Malang melalui diversifikasi pengolahan ikan tuna (Thunnus sp.) dalam bentuk se’i tuna dengan fortifikasi ekstrak daun jati. Tujuan kegiatan ini yaitu untuk meningkatkan pengetahuan dan keterampilan serta menumbuhkan sikap positif pelaku UMKM di Pantai Bajul Mati, Desa Gajahrejo, Kabupaten Malang terhadap usaha diversifikasi pengolahan produk berbahan ikan tuna. Metode yang digunakan pada kegiatan pengabdian kepada masyarakat ini adalah metode PALS (Participatory Action Learning Syatem) dengan cara pelatihan langsung yang meliputi pengolahan ikan menjadi se’i tuna dengan penambahan ekstrak daun jati sebagai pewarna alami untuk mengubah tampilan produk se’i tuna menjadi lebih menarik dan pengemasan produk olahan se’i tuna. Hasil kegiatan ini menunjukkan bahwa kelompok mitra telah mampu dalam melakukan pengolahan ikan tuna menjadi produk se’i tuna dengan adanya tambahan fortifikan berupa ekstrak daun jati sebagai pewarna alami. Mitra juga telah mampu mengemas produk se’i tuna menggunakan sealer dan vacuum sealer.

Chitosan is one of the fishery by-products, which is extracted from shrimp and crab carapace. Chitosan can be processed into edible packaging. The nature of chitosan edible packaging is depended on the type of solvent used while extraction. Acetic acid produces a strong coating with good barrier properties but less elastic, while citric acid produces an elastic layer but has relatively low barrier properties and weak coating. Cinnamon essential oil can inhibit bacterial growth. This study aimed to obtain the best proportion combination of acetic and citric acid solvents which can improve mechanical properties and permeability of the edible packaging, also determine the effect of cinnamon essential oil in inhibiting Salmonella and S. aureus bacteria. The experimental design used a completely randomized design (CRD), with solvent combination treatment in preliminary research initially followed by chitosan and cinnamon essential oil addition in the subsequent research. Data showed that the best edible packaging properties were obtained from a combination of acetic and citric acid (2:2) with 30.67 MPa tensile strength, 65.35% elongation, 0.0422 mm thickness, and moisture permeability 3.02x10−10 g.m.m−2.s−1.pa−1. The concentration of 1.5 g of chitosan with 1.5% cinnamon essential oil can produce an antibacterial with 10.15 mm inhibition zone diameter in Salmonella sp. and 9.53 mm in Staphylococcus aureus

The microalgae Spirulina sp. is a potential biological resource. Utilization of Spirulina sp. very broad in various industrial fields such as nutraceutical, food, cosmetic and pharmaceutical. The purpose of this study was to analyze the chemical composition and fatty acid profile of the Spirulina sp. extracted by different mechanical cell disruption methods. This research method is descriptive, where the microalgae Spirulina sp. extracted using Microwave-Assisted Extraction (MAE) and Ultrasonic Assisted Extraction (UAE) methods, then the oil extract was analyzed for chemical composition and fatty acid profile with GC-MS instrument. The results showed that the oil extract of Spirulina sp. which extracted by MAE method contains 12 types of fatty acids where the levels of Saturated Fatty Acid are 56.01%, Mono-Unsaturated Fatty Acid 7.67%, and Poly-Unsaturated Fatty Acid 36.32%. Spirulina sp. oil extract contains ω-6 (17.17-18.87%) and ω-9 (4.34%) unsaturated fatty acids. Then the Spirulina sp. oil extract extracted by the UAE method contains 19 types of fatty acids where the levels of Saturated Fatty acids are 59.25%, Mono-Unsaturated Fatty acids 8.89%, and Poly-Unsaturated Fatty acids 40.87%. Spirulina sp. oil extract contains types of unsaturated fatty acids ω-3 (0.18-0.41%), ω-6 (18.39-27.73%), and ω-9 (3.50%). The highest fatty acid content in Spirulina sp. oil extract are palmitic acid/SFA (53.30-56.57%), oleic acid/MUFA (4.34-4.50%), and linoleic acid/PUFA (18.39-18.88%).

Aonori, yaitu produk khas Jepang berupa serbuk kasar berukuran 2 – 3 mm dari alga hijau jenis Monostroma dan Enteromorpha yang ditaburkan di atas Okonomiyaki, Takoyaki, Yakisoba, Tororo (sayuran Jepang parut), Natto (kacang kedelai fermentasi), dan bola nasi. Untuk  mengurangi impor dilakukan rekayasa bahan baku, E. spinosum adalah alga merah yang dapat diolah menjadi aonori tetapi harus di kombinasikan dengan rumput laut yang lain agar mempunyai karakteristik fisik dan organoleptik yang mirip dengan nori aslinya. Tujuan dari penelitian ini adalah untuk memperoleh proporsi E. spinosum dan S. crassifolium serta S. platensis yang berbeda yang menghasilkan aonori terbaik. Aonori terbaik dihasilkan dengan proporsi 40% E. spinosum dan 60% S. crassifolium serta 22,5% S. platensis, yang memiliki sifat fisik ketebalan, kuat tarik dan daya serap air berturut-turut: 0,469 mm; 214,7 kgf/cm2 dan 178,01%. Dan kadar air, lemak, abu, protein serta dietary fiber sebesar 16,90%, 4,46%, 6,55%, 4,84%, 25,60%. Dengan rasa, aroma, tekstur dan warna berturut-turut sebesar 4,90, 4,45, 4,37 dan 5,43 yang menunjukkan agak lebih baik daripada kontrol, serta rendemen sebesar 4,43% . Â

Shrimp wastes produced by manufacturers are mostly limited to be utilized by small industries. They only can turn the waste into chips and shrimp pastes even though it can be used as chitosan. The scarcity of shrimp waste utilized as chitosan is often constrained due to the lack of chitosan dissolve in water caused by the length of the molecular chain. In order to optimize the chitosan utilization, depolymerization is used; such as using H2O2. Chitosan depolymerization enables chitosan to be water soluble and has a high antibacterial ability, which can be applied as an antiseptic of hand sanitizer which has been derived from synthetic materials. The used method is an experimental method which includes the processing of making water-soluble chitosan with test parameters of deacetylation, solubility, moisture content, and yield. Furthermore, the manufacture of hand sanitizers is carried out in vitro and in vivo. The results showed that water-soluble chitosan can be made at 13% H2O2 concentration at 40°C with deacetylation degree 94.21%, 90% solubility, 10.60% moisture content and 3.5% yield. Moreover, after becoming a hand sanitizer, it was able to inhibit Escherichia coli and Staphylococcus epidermidis bacteria at concentrations of 120 mg/ml, respectively 19.53 mm and 21.12 mm, which were relatively strong. Resulted in MIC values 0.28% and 0.27%, and MBC values 1.12% and 1.08%, and also without causing irritation or edema on mouse skin.

Today, prebiotics are often added to food. This compound is a food substance which could not be digested, yet benefiting the host by selectively stimulating the growth or activity of one or more bacteria in the colon to improve the health of the host. One of the foodstuffs derived from algae, which could not be digested is laminaran (β-Glucan). The relationship between microflora with the added prebiotics was tested by measuring their prebiotic index, which is supported by total sugars and laminaran levels. The results showed that total sugar content of Laminaran Acid Extract (LAE) (9.075 %) was higher than that of Laminaran Modified Extract (LME) (7.355 %), while the laminaran level of LME (42.23 %) was higher than that of LAE (30.92 %). HPLC test result confirmed the presence of laminaran. The obtained prebiotic index values of LAE and LME were 1.29 and 2.10, respectively, with a negative index score for LAE prebiotic, yet positive one for LME in terms of probiotic from Lactobacillus group. Laminaran extract, especially LME, deserves to be regarded as a prebiotic candidate.