Poklasar Mina Jaya Mandiri merupakan salah satu asosiasi UMKM pengolah ikan laut yang berfokus dalam membuat dan menjual produk sate tuna di daerah wisata Pantai Kondang Merak. Permasalahan yang dihadapai produk unggulan sate tuna diantaranya adalah produk sate tuna yang dihasilkan berukuran cukup besar dan bertekstur keras dan pihak UMKM belum mempunyai inovasi teknologi pengempukan sate tuna, minimnya inovasi teknologi diversifikasi produk sate tuna sehingga produk yang dihasilkan monoton. Berdasarkan permasalahan permasalahan yang dihadapi oleh mitra, maka tim PKM bermaksud melakukan kegiatan yang bertujuan untuk membantu memberikan solusi permasalahan dalam bentuk kegiatan penerapan ipteks melalui pelatihan penerapan ipteks, pendampingan, dan bantuan sarana produksi. Metode yang digunakan pada kegiatan pengabdian kepada masyarakat ini adalah metode PALS (Participatory Action Learning Syatem) dengan cara pelatihan langsung yang dilakukan secara bertahap melalui teknologi pengempukan sate tuna dengan elektromagnetik gelombang mikro, diversifikasi jenis sate tuna dan teknologi refrigerasi mekanis untuk penyimpanan bahan dan produk, memberikan pendambingan dan membantu mitra UMKM dalam mengembangkan produk kreasi atau diversifikasi sate tuna. Hasilnya menunjukkan bahwa penerapan teknologi gelombang mikro di Poklasar Mina Jaya Mandiri dapat lebih mengempukan sate tuna dan mempecepat proses pembuatan sate. Secara organoleptik sate tuna gelombang mikro (microwave) lebih disukai daripada sate tuna bakar, kelezatan sate gelombang mikro sama dengan sate tuna bakar, dan sate tuna gelombang mikro lebih menarik daripada sate bakar.

α-amylase and α-glucosidase in the gastrointestinal tract have an important role in the hydrolysis α-1,4 and α-1,6 glycosidic chain of starch, respectively. Inhibition of both enzyme activities becomes one of the strategies to control diabetes. However, commercial drugs such as antidiabetics have adverse effects such as gastrointestinal problems. Therefore, exploring functional food, especially from marine natural products as antidiabetic agents, is potential. In particular, Ceriops sp. was reported to contain bioactive compounds with antidiabetic properties, but its mechanism to treat diabetes has not been proved. The potency of phenolic compounds of C. decandra leaves as α-amylase and α-glucosidase inhibitors were examined in this research by implementing the molecular docking analysis in silico. Three steps of analysis were carried out in this study, including extraction from C. decandra leaves with different polarity solvents, identification of phenolic compounds using LC-HRMS, and molecular docking analysis of phenolic compounds identified from C. decandra leaves. This study revealed that quercetin, rutin, epicatechin, isorhamnetin, caffeic acid, and ferulic acid were identified from C. decandra leaves. According to the drug-likeness and toxicity analysis, the presented compounds in C. decandra leaves had high potential pharmacological properties. Furthermore, molecular interaction analysis exhibited phenolic compounds extracted with ethyl acetate, such as quercetin and epicatechin, and with methanolic extracts, such as quercetin, rutin, epicatechin, and isorhamnetin, were more effective as α-amylase and α-glucosidase inhibitors than from caffeic acid and ferulic acid. Among the phenolic compounds of C. decandra leaves, rutin and quercetin were predicted to be the potential α-glucosidase inhibitors.

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.

Ikan tuna merupakan sumber pangan hewani yang banyak dibutuhkan manusia karena kandungan proteinnya yang tinggi. Umumnya, ikan kaya akan kandungan air dan protein yang tinggi, hal ini menjadikan ikan bersifat perishable sehingga rentan mengalami kemunduran mutu. Pengasapan merupakan salah satu cara untuk mengawetkan ikan. Se’i merupakan makanan khas Indonesia-yang berasal dari Nusa Tenggara Timur (NTT) diolah dan diawetkan mirip seperti ikan asap. Sendawa atau saltpetre digunakan pada pembuatan se’i sebagai penghasil warna merah, memberikan rasa yang khas, mengurangi pengerutan pada daging selama proses pengasapan dan memperpanjang umur simpan se’i. Namun, warna merah yang dihasilkan saltpetre kurang memuaskan, sehingga perlu pengembangan warna merah pada se’i yaitu dengan pemanfaatan angkak sebagai penghasil warna alami. Penelitian ini menggunakan metode eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan 2 faktor yaitu lama perendaman dalam larutan campuran angkak sendawa (0,3,6 jam) dan lama penyimpanan pada suhu ruang (0,3,6,9 hari) dengan menggunakan 3 kali ulangan. Data hasil penelitian dianalisis menggunakan Analysis of Variance (ANOVA). Perlakuan terbaik adalah perendaman pada angkak sendawa selama 6 jam dengan karakteristik TPC sebesar 3.86 log CFU/g (7.24x103 CFU/g), angka kapang khamir sebesar 1.51 log CFU/g (3.24x101 CFU/g), dan TBA sebesar 0.22 mg malondialdehid/kg. Tuna is an animal food source that is much needed by humans because of its high protein content. Generally, fish is rich in water and high protein content, this makes the fish perishable so it is susceptible to quality deterioration. Smoking is one way to preserve fish. Se'i is a typical Indonesian food originating from East Nusa Tenggara (NTT) which is processed and preserved similar to smoked fish. Saltpetre is used in making se'i to produce a red color, give it a distinctive taste, reduce shrinkage of the meat during the smoking process and extend the shelf life of se'i. However, the red color produced by saltpetre is less than satisfactory, so it is necessary to develop the red color in se'i, namely by using Angkak as a natural color producer. This research uses an experimental method using a Factorial Completely Randomized Design (CRD) with 2 factors, namely the length of soaking in a mixed solution of slaked rice (0.3.6 hours) and the length of storage at room temperature (0.3.6.9 days) with using 3 repetitions. The research data were analyzed using Analysis of Variance (ANOVA). The best treatment is soaking in red rice for 6 hours with TPC characteristics of 3.86 log CFU/g (7.24x103 CFU/g), yeast mold numbers of 1.51 log CFU/g (3.24x101 CFU/g), and TBA of 0.22 mg malondialdehyde. /kg.

Background and aim: Snakehead (Channa striata) contains protein 25.5% including albumin. C. striata contains approximately crude albumin 6.22% and the crude albumin extract has been used as wound healing supplement widely in Indonesia. Recently, the albumin extract has been produced in powder form. Albumin is classified as a globular protein, and the properties have been influenced by temperature and pH value. Therefore, coating material is needed to protect albumin, to stabilize the properties from protein denaturation and to improve the end-product quality. The aim of this study was to determine the effect of adding coating materials such as carboxymethyl cellulose (CMC), chitosan, alginate and pectin towards quality of crude albumin powder made from C. striata. Methods: The method used in this study was experimental method. CMC, chitosan, pectin and alginate have been added to crude albumin extract with five differences concentrations, respectively. The concentration of coating material were CMC 3%, chitosan 2%, alginate 2%, and pectin 1%. The parameters of this experiment were albumin content, protein content, moisture content, lipid content, ash content, water absorption and yield. Results: The results showed that albumin content was 8.09% (CMC), 7.29% (chitosan), 7.37% (alginate) and 6.73% (pectin). CMC 3% showed the highest albumin content among others coating materials. The nutritional value of albumin powder with additional CMC 3% was albumin content 8.08%, protein content 32.55%, moisture content 5.47%, ash content 3.30%, lipid content 4.91%, water absorption 2.37% and yield 5.99%. The lightness of the best treatment (CMC 3%) was 26.30 ±0.57. The amino acid analysis from the albumin powder coated by CMC 3% showed that this product contained amino acid are glutamic acid, aspartic acid, leucine. Moreover, the fatty acid profiles showed that the crude albumin powder contained oleic acid and dokosadienoic acid. In conclusion, additional CMC 3% towards crude albumin powder improved the quality of final product. Conclusions: Optimal snakehead fish albumin powder was obtained at a concentration of 3% CMC coating addition with qualities including albumin content of 8.08%, water content 5.47%, ash content 3.3%, protein content 32.55%, fat content 4.91 %, 2.37% water vapor absorption and 5.99% yield. In the brightness parameter, the value of L * 23.35 is obtained. The highest amino acid profiles are glutamic amino acids and aspartic amino acids. The highest fatty acid profiles are linoleic and lauric fatty acids.

Clarias sp. is one of the most common types of freshwater fish. The utilization of Clarias sp. is only limited to fresh consumption, whereas the nutritional content of Clarias sp. is potential as a source of nutrition. High protein and low-fat content make Clarias sp. can be processed into diversification of traditional food such as otak-otak products. The otak-otak products can be used as functional food, but there is a weakness i.e. the low of Calcium of otak-otak products. This study aims to determine (1) fortification of Moringa oleifera leaves on organoleptic and (2) mineral content of Calcium the otak-otak products. The method used is an experimental method with a simple Completely Randomized Design. Independent variables of this study were concentration of Moringa oleifera leaves powder 4%, 8% and 12% while dependent variable was Calcium content. The results showed that fortification of Moringa oleifera leaves powder had a significant effect on organoleptic aroma, taste, texture, appearance and Calcium content of the otak-otak products. The best fortification of Moringa oleifera leaves powder is 4% with the results of aroma of 41.00; taste 37.25; texture 38.00 and appearance of 38.05. Calcium content of otak-otak products reached 3.09±0.099 mg.

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%.

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

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

Parameter of fish oil quality could be observed from an omega-3 fatty acid content, antioxidant activity, Peroxide Value (PV), Free Fatty Acid (FFA) value, total oxidation (totox) value, density and viscosity, level of toxicity and its heavy metals content. This study aimed to determine the quality of sardine oils which was obtained as by product of fish meal and fish canning industry. Sardine A and B had different fatty acid composition. Based on toxicity test, it was known that sardine oil B (572.02 ppm) had higher toxicity than sardine oil A (726.03 ppm). Heavy metal analysis results showed that sardine oil A had Pb concentration at 0.118 ppm, it passed a standard limit (≤0.1 ppm) and it might be harmful for consumption. Peroxides value of sardine oil A and B was 13.33 meq/kg and 5.00 meq/kg, respectively. The highest FFA value was sardine oil B (3.948%) then followed by sardine oil A (0.423%). Value of p-anisidine of sardine oil A and B was 1.09 and 0.88 meq/kg. The highest totox value was sardine oil A (27.76 meq/kg) then followed by sardine oil B (10.88 meq/kg). Viscosity of sample B (270 cPs) was higher than A (69 cPs) and sample B (1.02 g/cm3) was denser than sample A (0.92 g/cm3).

Fish oil by-product is generally of poor quality and therefore cannot be directly used, so it must be purification. Fish oil purification can be done by treatment centrifugation and addition adsorbent. The purpose of this study is to determine the best treatment addition adsorbent to improve the quality of fish oil. Fish oil purification is done by treatment using centrifugation and then adsorbed by the adsorbent. The lowest peroxide value on providing a combination of adsorbent attapulgite bentonite, amounting to 2.250 meq/kg. The lowest P-anisidine value on providing a combination of adsorbent attapulgite bentonite was 0.348 meq/kg. The lowest value of the total oxidation on addition adsorbent attapulgite bentonite combination of 4.848 meq/kg. Lowest value of free fatty acids in the addition of adsorbent attapulgite, bentonite and zeolite gradually, by 8.742%. The best transmission value obtained in combination treatment addition of synthetic adsorbents attapulgite and bentonite in fish oil first centrifuged.

RSM (Response Surface Method) is a set of mathematical techniques and statistics that are useful to analyze the problems so that the level of response was influenced by several variables. This research aimed to determine the optimal treatment of sardine (Sardinella sp.) oil refining through centrifugation and adsorption. Based on the results, it can be concluded that the optimum treatment was centrifugation at 9494.89 rpm for 31.48 minutes with addition of combined adsorbents attapulgite and bentonite (1:1) 3%. The optimum point resulted a peroxide value at 2.97 meq/Kg, p-anisidine value at 0.81 meq/Kg, totox value at 6.32 meq/kg, and free fatty acid at 4.07%

Centrifugation is a separation method of crude oil with a dizzying treatment so the heavier component will be thrown even further due to the centrifugal force. This study aimed to provide an alternative purification technology to improve the sardines (Sardinella sp.) oil quality by product of fish processing industry by using a centrifugation method. Highest fish oil yield of centrifugation from each time and speeds were, at 10.500 rpm for 15 minute (70%), at 10.500 rpm for 30 minute (60%) and at 10.500 rpm for 45 minute (56.2%5) respectively. The best treatment to got the best quality of fish oil which had low value in primary oxidation and secondary oxidation was centrifugation at 10.000 rpm for 30 minute. Peroxide value of centrifugation at 10.000 rpm for 30 minute about 5 meq/kg, panisidine value of centifugation at 10.000 rpm for 30 minutes about 0.325 meq/kg, total oxidation of centrifugation at 10.000rpm 30 minutes about 10.325 meq/kg, and free fatty acids value of centrifugation at10.000 rpm for 30 minute about 7.802 meq/kg. Percent light transmission increased at various wave lengths tested, in line with the treatment time and speed of centrifugation.

Lernaea adalah salah satu parasit yang menyebabkan penyakit pada ikan. Parasit ini hidup pada air tawar dan dikenal dengan sebutan anchor worm karena bagian kepalanya berkembang seperti jangkar dibawah kulit ikan. Penyakit yang disebabkan oleh ektoparasit Lernaea disebut Lernaeosis. Ikan yang terserang Lernaea menimbulkan gejala klinis dan perubahan patologi. Ikan yang terserang akan terlihat kurus, sering menggosokkan badan dan timbul luka dipermukaan tubuh yang nantinya dapat menimbulkan infeksi sekunder. Luka bekas dari infestasi Lernaea akan banyak ditumbuhi oleh bakteri Gram negatif. Salah satu bakteri yang timbul akibat infestasi Lernaea adalah Aeromonas, bakteri ini termasuk jenis bakteri yang sangat berbahaya bagi ikan. Penyakit yang disebabkan oleh infestasi Aeromonas disebut Aeromoniasis. Aeromonasis menyebabkan 80% kematian ikan budidaya. Ciri-ciri serangan penyakit Aeromoniasis adalah adanya bercak merah pada kulit, insang dan organ bagian dalam. Tujuan dari penelitian ini adalah untuk mengetahui bahwa infestasi ektoparasit Lernaea merupakan faktor pemicu munculnya infeksi bakteri Aeromonas pada benih Ikan Mas (Cyprinus carpio L.). Penelitian ini menggunakan rancangan penelitian deskriptif. Sampel diambil dari kolam budidaya Ikan Mas, Desa Jati Tengah, Kecamatan Selopuro, Kabupaten Blitar, Jawa Timur dan diperiksa di Laboratorium Bakteriologi Balai Karantina Ikan RI, Juanda, Surabaya. Penentuan derajat infestasi ektoparasit, yaitu derajat infestasi ringan apabila ditemukan 1-5 parasit, derajat infestasi sedang apabila ditemukan 6-10 parasit dan derajat infestasi berat apabila ditemukan lebih dari 10 parasit. Untuk pengamatan bakteri Aeromonas, dilakukan isolasi dan identifikasi (Kismiyati, 2009). Hasil penelitian menunjukkan bahwa infestasi Lernaea merupakan faktor pemicu munculnya infeksi bakteri Aeromonas pada benih Ikan Mas (Cyprinus carpio L.). Dari 200 ekor sampel benih Ikan Mas berukuran 5 - 10 cm yang diambil, rata-rata ikan yang terserang masuk dalam katagori ringan yaitu berkisar antara 1-5 Lernaea sebanyak 118 ekor (59%). Hasil pemeriksaan preparat menunjukan bahwa parasit yang menginfestasi Ikan Mas adalah jenis Lernaea, sedangkan berdasarkan pengamatan isolasi dan identifikasi, Ikan Mas positif terinfeksi Aromonas.