bluuebunny/crossref_metadata_2025_split huggingface dataset:
UJI FITOKIMIA DAN AKTIVITAS ANTIOKSIDAN CENDOL YANG DIFORMULASI DARI RUMPUT LAUT (Kappaphycus alvarezii) DAN TEPUNG SAGU (Metroxylon sagus Rottb.)
Authors: Saleh Arum Ayu Gustiara Absyah , Asnani Asnani , Suwarjoyowirayatno Suwarjoyowirayatno 
Published: October 2021

AbstrakTujuan penelitian adalah untuk mengetahui kandungan fitokimia dan aktivitas antioksidan pada bulir cendol rumput laut Kappahycus alvarezii dengan penambahan tepung sagu yang diekstraksi dengan pelarut methanol. Ekstrak diperoleh dengan cara maserassi terhadap bulir cendol rumput laut dan tepung sagu. Uji fitokimia dilakukan untuk mengetahui keberadaan senyawa alkaloid, flavonoid, saponin, streroid dan triterpenoid. Aktivitas antioksidan bulir cendol Kappaphycus alvarezii diuji dengan metode DPPH ( 1-1 difenil -2 pikrilhidrazil). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan yaitu perlakuan R1S1 (RL : 10% TS : 90%), R2S2 (RL : 20%: TS : 80%), R3S3 (RL 30 % TS : 70%) 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 mempelihatkan terdeteksi senyawa alkaloid, flavonoid, streroid dan triterpenoid sedangkan pada senyawa saponin tidak terdekteksi pada ekstrak metanol cendol Kappaphycus Alvarezii. Uji aktivitas antioksidan dengan metode DPPH menunjukan nilai IC50 terendah terdapat pada perlakuan R1S1 dengan jumlah IC50 652 ppm. Hal ini menunjukan bahwa adanya aktivitas antioksidan yang sangat lemah dari cendol Kappaphycus alvarezii yang diekstraksi. Kata Kunci : Aktivitas antioksidan, cendol, Kappaphycus alvarezii, Metroxylon sagus Rottb, fitokimia AbstractThe aims of this study was to determine the phytochemical content and antioxidant on cendol seaweed (Kappaphycus alvarezii) with additions of sago flour (Metroxylon sagus Rottb.) extracted with methanol. Phytochemical tests were performed to determine the presence of alkaloids, flavonoids, saponins, triterpenoids and steroids. Antioxidant activity of seaweed cendol. Kaphaphycus alvarezii was tested by DPPH method (1-1- diphenyl-2-picrylhydrazl). This study used a Completely Randomized Design (CRD) which consists of three treatments R1S1( RL 10% : TS 90% ), R2S2 (RL 20% : TS 80%), R3S3 ( RL 30% : TS : 70%) and three times replication. Observation data were analyzed using ANOVA (Analysis of Variance) at the level of 95%, if there were significant differences (P> 0.05) then further testing was carried out with DMRT (Duncan Multiple Range Test) at 95% significance level. Phytochemical test showed there was compounds detected with alkaloids, flavonoids, triterpenoids and steroids. While the saponins compounds was not detected in methanol extract of Kappahycus alvarezi. The antioxidant activity by DPPH method showed that the high IC50 values is 652 ppm. That was indicated seaweed cendol from kappaphycus alvarezii has lower antioxidant activity. Key words: Antioxidant activity, cendol, Kappaphycus alvarezii,Metroxylon sagus Rottb., phytochemical
MUTU KIMIA DAN ORGANOLEPTIK NUGGET IKAN BARAKUDA (Sphyraena jello), DENGAN SUBTITUSI TEPUNG TAPIOKA DAN TEPUNG WORTEL (Daucus carota L.)
Authors: Sali Fitriani , Asnani Asnani , Suwarjoyowirayatno Suwarjoyowirayatno 
Published: October 2021

ABSTRACT This study aims to determine the chemical quality of horse coarse nuggets, with tapioca and carrot flour substitution (Discuss carota L). This study used a complete randomized design (CRD) consisting of four treatments N1 = 50% barracuda fish meat : tapioca flour 50% : carrot flour 0%., N2 = 50% barracuda fish meat : tapioca flour 45% : carrot flour 5%., N3 = 50% barracuda fish meat : tapioca flour 40% : carrot flour 10%., N4 = 50% barracuda fish meat : tapioca flour 35% : carrot flour 15% flour each treatment was repeated three times. Test results were analyzed using analysis of variance (ANOVA) analysis of variance if there were real differences, a multiple range test (DMRT) was performed with a confidence level of 95%. The results showed that the substitution of tapioca and carrot flour had a very significant effect on the highest value of color 8.1, aroma 7.4, texture 7.1. Chemical test of fish nugget with tapioca and carrot flour substitution are water content 35.74%, ash content 4.63%, protein content 15.83%, fat content 11.37%, crude fiber 6.26% and antioxidant 242.15 g/mL. Keywords: Barracuda fish, carrot flour, chemical test, nuggets, organoleptic test, tapioca flour.ABSTRAKPenelitian ini bertujuan untuk mengetahui mutu kimia nugget ikan barakuda dengan subtitusi tepung tapioka dan tepung wortel. Penelitian ini menggunakan rancangan acak lengkap RAL yang terdiri dari empat perlakuan N1 = daging ikan barakuda 50% : tepung tapioka 50% : tepung wortel 0%., N2 = daging ikan barakuda 50% : tepung tapioka 45% : tepung wortel 5%., N3 = daging ikan barakuda 50% : tepung tapioka 40% : tepung wortel 10%., N4 = daging ikan barakuda 50% : tepung tapioka 35% : tepung wortel 15% masing- masing perlakuan diulang sebanyak tiga kali ulangan. Data hasil pengujian dianalisis menggunakan analisis ragam (ANOVA) analisis of variens jika terdapat perbedaan nyata dilakukan uji Duncan multiple rangge test (DMRT) dengan tingkat kepercayaan 95%. Hasil penelitian menunjukan bahwa subtitusi tepung tapioka dan tepung wortel (Daucus carota L) berpengaruh sangat nyata terhadap nilai tertinggi warna 8.1, aroma 7.4, tekstur 7.1, pada uji kimia nugget ikan dengan subtitusi tepung tapioka dan wortel kadar air 35.74%, kadar abu 4.63%, kadar protein 15.83%, kadar lemak 11.37%, serat kasar 6.26% dan antioksidan 242.15 g/mL.Kata kunci: Ikan barakuda, nugget, tepung tapioka, tepung wortel, uji kimia, uji organoleptik.
PENGARUH PENAMBAHAN Eucheuma cottonii DAN Sargassum sp. TERHADAP KOMPOSISI KIMIA, AKTIVITAS ANTIOKSIDAN SERTA SIFAT SENSORI SELAI UBI JALAR UNGU (Ipomoea batatas Poir)
Authors: Kalsum Umi , Asnani Asnani , Isamu Kobajashi Togo 
Published: October 2021

The effect of addition of Eucheuma cotttonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam (Ipomoea batatas Poir) ABSTRACT This study aims to determine the effect of the addition of Eucheuma cottonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam. This study used a Completely Randomized Design (CRD) consisting of four treatments using the combination of Sargassum sp., E. cottonii and purple sweet potatoes respectively: 45: 5: 50% (S1), 40: 10: 50% (S2), 35 : 15 : 50 % (S3), 30 : 20 : 50% (S4) and repeat three times. The results of the research obtained showed a real effect on sensory values which included color, aroma, and texture. The test results of the chemical content of jam showed water content between 27.62 %, ash content 1.59 %, crude fiber 1.44 % and carbohydrates 88.96 %. The test results of antioxidant content with percentage inhibitor (IC50) that is 337.81 μg / mL respectively. The results of this study indicate that there is an influence on the content of water content, ash, crude fiber, total carbohydrates and antioxidant content present in the purple sweet potato jam in each treatment.Keywords: Eucheuma cottonii, Ipomoea batatas, chemical composition and antioxidants, Sargassum sp., Jam, Sensory test ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan rumput laut jenis Eucheuma cottonii dan Sargassum sp. terhadap komposisi kimia, aktivitas antioksidan dan sifat sensori selai ubi jalar ungu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan kombinasi penggunaan Sargassum sp., E. cottonii dan ubi jalar ungu, yaitu berturut-turut: 45: 5: 50 % (S1), 40: 10: 50 % (S2), 35: 15: 50 % (S3), serta 30: 20: 50 % (S4), ulangan sebanyak tiga kali. Hasil penelitian yang diperoleh menunjukkan pengaruh nyata terhadap nilai sensori yang meliputi warna, aroma dan tekstur. Hasil uji kandungan kimia selai menunjukkan kadar air 27,62 %, kadar abu 1,59%, serat kasar 1,44 % dan karbohidrat 88,96 %. Hasil uji kandungan antioksidan dengan nilai persentase penghambat (IC50) yaitu 337,81 g/mL. Hasil penelitian ini menunjukkan bahwa terdapat pengaruh terhadap kandungan kadar air, abu, serat kasar, karbohidrat total dan kandungan antioksidan yang ada pada selai ubi jalar ungu pada setiap perlakuan.Kata kunci: Eucheuma cottonii, Ipomoea batatas Poir, komposisi kimia dan antioksidan, Sargassum sp., Selai, uji sensori.
PENGARUH PROSES PEREBUSAN DAN PENGUKUSAN TERHADAP KANDUNGAN ALBUMIN DAN PROKSIMAT IKAN GABUS (Channa striata)
Authors: Salmatia Siti , Isamu Kobajashi Togo , Sartinah Ari 
Published: October 2021

The Effect of The Boiling and Steaming Process on The Content of Albumin and Proximate Snakehead Fish (Channa striata). ABSTRACT The aim of this study was to determine the effect of the boiling and steaming process on the content of albumin and proximate snakehead fish (Channa striata). This study used a complete randomized design (CRD) consisting of 3 treatments, namely: P1 = fresh, P2 = boiled and P3 = steamed and each treatment was repeated three times to obtain 9 experimental units. The data obtained were analyzed using analysis of variance (ANOVA), if the results of the analysis showed significant differences, then the Duncan's Multiple Range Test (DMRT) was performed to determine the real difference between treatments with a confidence level of 95% (a = 0.05). The results obtained showed that the effect of boiling and steaming processes on cork fish albumin levels were observed to have a significant effect where the value of albumin levels at P1 produced albumin levels was 0,35 mg/ml, P2 was 0,24 mg/ml and P3 was 0,27 mg/ml. Proximate analysis value on water content and protein content produced has a very significant effect, where the highest value of water content is in P2 of 76,25% and the highest value of protein content is in P2 of 21,52% and the proximate analysis of ash content and fat content snakehead fish has a significant effect where the highest value of ash content is in P3 of 1,2% and the highest value of fat content is in P1 of 1,79%. Keywords: albumin, snakehead fish, boiling, steaming.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh proses perebusan dan pengukusan terhadap kandungan albumin dan proksimat ikan gabus (Channa striata). Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 3 perlakuan, yaitu : P1 = segar, P2 = rebus dan P3 = kukus dan masing-masing perlakuan diulang sebanyak tiga kali sehingga diperoleh 9 unit percobaan. Data yang diperoleh dianalisis menggunakan analisis ragam (ANOVA), jika hasil analisis menunjukan beda nyata maka dilakukan uji Duncan’s Multiple Range Test (DMRT) untuk mengetahui beda nyata antar perlakuan dengan tingkat kepercayaan 95% (a=0,05). Hasil penelitian yang diperoleh menunjukkan bahwa pengaruh proses perebusan dan pengukusan terhadap kadar albumin ikan gabus yang diamati berpengaruh nyata dimana nilai kadar albumin pada P1 kadar albumin yang dihasilkan sebesar 0,35 mg/ml, P2 sebesar 0,24 mg/ml dan P3 sebesar 0,27 mg/ml. Nilai analisis proksimat pada kadar air dan kadar protein yang dihasilkan berpengaruh sangat nyata, dimana nilai tertinggi kadar air terdapat pada P2 sebesar 76,25% dan nilai tertinggi kadar protein terdapat pada P2 sebesar 21,52% dan pada analisis proksimat kadar abu dan kadar lemak ikan gabus berpengaruh nyata dimana nilai tertinggi kadar abu terdapat pada P3 sebesar 1,2% dan nilai tertinggi kadar lemak terdapat pada P1 sebesar 1,79%.Kata kunci: Albumin, Ikan gabus, perebusan, pengukusan.
STUDI KUALITAS KIMIA DAN SENSORIK IKAN PINDANG BANDENG (Chanos chanos Forskal) TANPA DURI YANG DISIMPAN DALAM KEMASAN VAKUM SUHU AMBIENT
Authors: Miftahulkhair Rahdi Fajar , Patadjai Andi Besse , Suwarjoyowirayatno Suwarjoyowirayatno 
Published: October 2021

ABSTRACT The aim of this study was to determine the effect on the freshness quality of thorns leaves milkfish storing at ambient temperature in vacuum packaging. This study used a non-factorial randomized design (CRD) which was storage time consisting of 4 treatments H0 (0 days), H2 (2 days), H4 (4 days), and H6 (6 days). Each treatment was carried out with 3 times replication. Based on the test results, it showed that the difference in different storage duration significantly affected on freshness value of fish (TVB and TMA) of thorns leave milkfish at ambient temperature, along with the time of storage of vacuum packaged fish, the value of TVB and TMA increased on the 6th day of storage (H6) had the highest TVB and TMA values of 24.40 mgN / 100g and 3.43 mgN / 100g, respectively. Keywords: milkfish leave thorns, pindang, sensory, vacuum.ABSTRAKTujuan dari penelitian ini adalah untuk mengetahui nilai kesegaran ikan pindang bandeng tanpa duri kemasan vakum pada suhu ambient. Penelitian ini menggunakan rancangan percobaan adalah Rancangan Acak Lengkap (RAL) non faktorial yakni waktu penyimpanan yang terdiri dari 4 perlakuan yaitu H0 ( 0 hari), H2 (2 hari), H4 (4 hari) dan H6 (6 hari). Masing-masing perlakuan dilakukan sebanyak tiga kali pengulangan, sehingga diperoleh jumlah satuan percobaan sebanyak 12 unit. Berdasarkan hasil pengujian, perbedaan lama penyimpanan berbeda secara signifikan mempengaruhi nilai kesegaran ikan (TVB dan TMA) bandeng tanpa duri yang disimpan pada suhu ambeien, seiring dengan waktu penyimpanan ikan pindang bandeng tanpa duri kemasan vakum, nilai TVB dan TMA meningkat. Pada hari ke 6 penyimpanan (H6) memiliki nilai TVB dan TMA tertinggi masing-masing 24,40 mgN/100g dan 3,43 mgN/100g.Kata kunci: ikan bandeng tanpa duri, pindang, vakum
UJI STABILITAS PENYIMPANAN IKAN PEPEREK (Leiognathus equulus) KERING DENGAN METODE PENGEMASAN YANG BERBEDA
Authors: Rusnawati Rusnawati , Haslianti Haslianti , Suwarjoyowirayatno Suwarjoyowirayatno 
Published: October 2021

ABSTRACT The aim of this study was to determine the storage stability test of dried peperek fish (Leiognathus equulus) with different packaging methods. This study used a randomized block design (RBD) consisting of 2 treatment factors. The first treatment factor is PE plastic packaging (VO) and aluminum foil plastic packaging (V1). The second treatment factor is storage time which consists of 4 levels, namely H1 (1 day), H2 (7 days), H3 (14 days), and H4 (21 days). Test parameters include organoleptic tests (appearance, aroma, and texture), TPC, and moisture content. Based on the results, it showed that the effect of storage time of PE plastic packaging and aluminum foil plastic packaging on organoleptic tests is appearance V0T14 8.32, V1H1 6.64, aroma V0T14 8.36, V1H1 3.69, texture V0T14 8.52, V1H1 4. while the best moisture content test results are found in V1H14 with the lowest value of 13.94% and lowest TPC content in V1H14 with the lowest value of 1.46x105. Keywords: fish peperek (leiognathuus equlus), Total Plate Count TPC, water content test, and organolepticABSTRAKPenelitian ini bertujuan untuk mengetahui uji stabilitas penyimpanan ikan peperek (Leiognathus equulus) kering dengan metode pengemasan yang berbeda. Penelitian ini menggunakan rancangan acak kelompok (RAK) yang terdiri dari 2 faktor perlakuan. Faktor perlakuan pertama yaitu kemasan plastik pe (VO) dan kemasan plastik aluminium foil (V1). Faktor perlakuan kedua adalah waktu penyimpanan yang terdiri dari 4 taraf yaitu H1 (1 hari), H2 (7 hari), H3 (14 hari) dan H4 (21 hari). Parameter uji meliputi Uji organoleptik (kenampakan, aroma, dan tekstur), TPC dan kadar air. Berdasarkan hasil penelitian, menunjukkan bahwa pengaruh lama penyimpanan kemasan plastik PE dan kemasan plastik aluminium foil terhadap uji organoleptik yaitu kenampakan V0T14 8.32, V1H1 6.64, aroma V0T14 8.36, V1H1 3.69 tekstur V0T14 8.52, V1H1 4. sedangkan hasil uji kadar air terbaik terdapat pada V1H14 dengan nilai terendah 13.94%, dan kandungan TPC terendah V1H14 dengan nilai terendah 1.46x105.Kata kunci: Ikan peperek (leiognathuus equlus), Total Plate Count TPC, uji kadar air, dan uji organoleptik
UJI KANDUNGAN KIMIA DAN CEMARAN LOGAM KERANG KIMA (Tridacna sp.) KERING YANG DIPERDAGANGKAN DI KABUPATEN KONAWE UTARA SULAWESI TENGGARA
Authors: Alam Samsul , Isamu Kobajashi Togo , Suwarjoyowirayatno Suwarjoyowirayatno 
Published: October 2021

The Test of Chemical Content and Metal Contamination of Dry Clam (Tridacna sp.) Traded in North Konawe Regency Southeast SulawesiABSTRACT The aim of this study was to determine the characteristics of chemical composition (water, ash, protein, fat, and carbohydrate) and Metal Contamination of Dry Clam. The analysis of the data used in this study is to use descriptive analysis. The results of the analysis of the chemical content of the highest treatment of water content are found in P2 with a value of 25.84%. The highest ash content was found in the P2 treatment with a value of 13.84%. The highest level of protein treatment was at P3 with a value of 14.28%. The highest treatment fat content was in P3 with a value of 2.43% and the highest treatment carbohydrate content was in P2 with a value of 1.88% and. The results of the analysis of heavy metals were the highest Cd levels were at P3 with a value of 0.074 mg / Kg and the lowest was at P1 0.057 mg / Kg and the highest Pb metal at P3 0.026 mg / Kg the lowest was at P1 0.016 mg / Kg.Keywords: Clam (Tridacna sp.), Chemical content, Heavy metals ABSTRAKTujuan penelitian ini adalah untuk mengetahui karakteristik komposisi kimiawi (air, abu, protein, lemak, dan karbohidrat) dan cemaran Logam berat pada Kerang kima Kering. Analisis data yang digunakan dalam penelitian ini adalah menggunakan analisis deskriptif. Hasil analisis kadar kimia perlakuan kadar air tertinggi terdapat pada P2 dengan nilai 25,84%. Kadar abu tertinggi terdapat pada perlakuan P2 dengan nilai 13,84%. Perlakuan protein tertinggi terdapat pada P3 dengan nilai 14,28%. Kadar lemak perlakuan tertinggi terdapat pada P3 dengan nilai 2,43% dan kadar karbohidrat perlakuan tertinggi terdapat pada P2 dengan nilai 1,88% dan. Hasil analisis logam berat kadar Cd tertinggi pada P3 dengan nilai 0,074 mg / Kg dan terendah pada P1 0,057 mg / Kg dan logam Pb tertinggi pada P3 0,026 mg / Kg, terendah pada P1. 0,016 mg / Kg.Kata kunci Kerang kima (Tridacna sp.) kering, Kandungan Kimia, Logam berat
KARAKTERISTIK MUTU SIRUP RUMPUT LAUT (Eucheuma spinosum)
Authors: Anharullah La Ode Muhammad , Haslianti Haslianti , Asyik Nur 
Published: October 2021

ABSTRACT The aim of this study was to determine the quality characteristics of seaweed Syrup (Eucheuma spinosum). This study used a Completely Randomized Design (CRD) consisting of 3 treatments, namely: P1 = 100 gr seaweed: 200 gr sugar: 3.5 L water: CMC 0.3 gr, P2 = 120 gr seaweed: 200 granulated sugar gr: water 3,5 L: CMC 0,3 gr, P3 = Seaweed 140 gr: sugar 200 gr: water 3,5 L: CMC 0,3 gr: with three times replications. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a significant difference (P> 0.05), further tests were carried out with the DMRT (Duncan Multiple Range Test) tests at a 95% confidence level. The results obtained showed that the concentration of seaweed (E. spinosum), water, and taste did not significantly affect the aroma and taste of seaweed syrup. The best treatment was in the treatment of P1 with a scent value of 3.46 with a rather like category, and P1 for a taste of 3.46 with a somewhat like category. The chemical value of seaweed syrup is the value of water content ranging from 38.96% -43.21%, ash content ranges from 0.82-1.34%. Keywords: Syrup, seaweed (Eucheuma spinosum), chemistry and sensoryABSTRAKTujuan penelitian ini adalah untuk mengetahui Karakteristik Mutu Sirup Rumput Laut (Eucheuma spinosum). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu : P1 = Rumput laut 100 gr : gula pasir 200 gr : air 3,5 L : CMC 0,3 gr, P2 = Rumput laut 120 gr : gula pasir 200 gr: air 3,5 L : CMC 0,3 gr, P3 = Rumput laut 140 gr : gula pasir 200 gr : air 3,5 L : CMC 0,3 gr : 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 kepercayaan 95%. Hasil penelitian yang diperoleh menunjukkan bahwa Kosentrasi rumput laut (E. Spinosum), air dan rasa berpengaruh tidak nyata terhadap aroma dan rasa sirup rumput laut. Perlakuan terbaik terdapat pada perlakuan P1 dengan nilai aroma sebesar 3,46 dengan kategori agak suka, dan P1 rasa 3,46 dengan kategori agak suka. Nilai kimia sirup rumput laut yaitu nilai kadar air berkisar 38,96%-43,21%, kadar abu berkisar 0,82-1,34%.Kata kunci: Sirup, rumput laut (Eucheuma spinosum), kimia dan sensori
ANALISIS PENGGUNAAN RODHAMIN B PADA PRODUK TERASI YANG ADA DISEKITAR MASYARAKAT KECAMATAN POLEANG TENGAH KABUPATEN BOMBANA, SULAWESI TENGGARA
Authors: Aminarti Aminarti , Ibrahim Mohamad Nuh , Sadimantara Muhammad Syukri 
Published: October 2021

ABSTRACT This research was conducted by Descriptive method to obtain the required information. The way of data collection is by taking samples of shrimp paste in Kampung Baru Village (A), Lampopala Village (B), and Lauru Village (C) and then doing rodhamin B dye testing on the three shrimp paste samples. The results of Analysis of Rodhamin B in shrimp paste Products around the Community of Central Poleang District Bombana regency, Southeast Sulawesi in Kampung Baru Village (A), Lampopala Village (B), and Lauru Village (C) received negative results. Keywords: qualitative analysis, rhodamin B, shrimp paste.ABSTRAKPenelitian ini dilakukan dengan metode Deskriptif untuk memperoleh informasi yang dibutuhkan. Cara pengumpulan data yaitu dengan mengambil sampel terasi yang ada di Desa Kampung Baru (A), Desa Lampopala (B), dan Desa Lauru (C) lalu melakukan pengujian pewarna Rodhamin B pada ketiga sampel terasi tersebut. Hasil Analisis Penggunaan Rodhamin B pada Produk Terasi yang ada di sekitar Masyarakat Kecamatan Poleang Tengah Kabupaten Bombana, Sulawesi Tenggara pada Desa Kampung Baru (A), Desa Lampopala (B), dan Desa Lauru (C) mendapatkan hasil negatif.Kata kunci: analisis kualitatif, rhodamin B, terasi.
KARAKTERISASI IKAN TERI ASIN (Stolephorus sp.) YANG DIPRODUKSI DI DESA WABURENSE, KECAMATAN MAWASANGKA, KABUPATEN BUTON TENGAH
Authors: Taufik Taufik , Isamu Kobajashi Togo , Suwarjoyowirayatno Suwarjoyowirayatno 
Published: October 2021

ABSTRACT The aims of this study were to determine the proximate content (water content, ash, fat, protein), and salt content. Data analysis was used descriptive analysis to provide a general description of the data. Proximate Test Results on Salted anchovy water content ranged from 18.61% -19.68%, salted anchovy ash content from 12.69% -14.26%, protein content 37.37% -41.25% , fat content from 1.05% -1.18% and salt content from 12.62% -13.42%. Keywords: Salted anchovy, proximate, and salinityABSTRAKPeneletian ini bertujuan untuk mengetahui kandungan proksimat (kadar air, kadar abu, kadar lemak, kadar protein), dan kadar garam. analisis data penelitian ini menggunakan analisis deskriptif untuk memberikan gambaran umum tentang data. Hasil uji proksimat pada kadar air ikan teri asin berkisar 18,61%-19,68% ,kadar abu ikan teri asin berkisar 12,69%-14,26%, kadar protein ikan teri asin 37,37%-41,25%, kadar lemak ikan teri asin berkisar 1,05%-1,18% dan kadar garam berkisar antara 12,62%-13,42%.Kata kunci: Ikan teri asin, proksimat, kadar garam