Dwi Yuli Pujiastuti

Jelly candy is a type of confectionery classified as a soft candy. The main ingredients used in making jelly candy include fruit juice, sugar, citric acid, and gelling agents. Carrageenan is one of the substances used in candy production due to its ability to form gels. The addition of carrageenan at the right concentration will result in jelly candy with a firm texture. The aim of this study was to determine the effect of different addition of carrageenan on the quality characteristics of pedada fruit (Sonneratia caseolaris) jelly candy. This research used a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatments were P0 (15 grams of gelatin), P1 (10 grams of carrageenan), P2 (15 grams of carrageenan), and P3 (20 grams of carrageenan). The results showed that the addition of carrageenan had an effect on the physical, chemical, microbiological, and organoleptic characteristics of pedada fruit jelly candy. The treatment with 15 gram of carrageenan produced the best jelly candy according to the Indonesian National Standard (SNI), with the value of gumminess 308.08 gf, hardness 773.49 gf, gel strength 220.75 gf/cm², water content 16.07%, ash content 2.61%, reducing sugar 13.68% and total plate count 1.6×10² cfu/gram

Biskuit merupakan salah satu produk makanan ringan yang digemari oleh banyak kalangan Masyarakat yang saat ini banyak sekali inoasi ang dikembangkan. Salah satu biskuit yang dikembangkan dari sumber tepung alternatif adalah biscuit pedada yang dibuat dari tepung buah mangrove jenis Sonneratia caseolaris. Penelitian telah dilaksanakan dar Desember 2022 hingga Februari tahun 2024 di Laboratorium Pengolahan Pangan, Laboratorium Mikrobiologi, dan Laboratorium Kimia dan Analisis di Fakultas Perikanan dan Kelautan Universitas Airlangga. Parameter pengujian selain analisis proksimat pada produk juga dilakukan uji organoleptik. Berdasarkan hasil uji proksimat, biskuit dengan substitusi tepung pedada menunjukkan rata-rata penilaian kadar karbohidrat, kadar protein, kadar lemak, dan kadar air pada setiap perlakuan yaitu P0 kontrol (0%), 25% (P1), 50% (P2), 75% (P3). Sementara hasil pengujian organoleptik yang dilakukan memiliki penilaian kualitas warna (p < 0,05) yang menunjukkan bahwa terdapat pengaruh yang signifikan antara substitusi tepung pedada terhadap kualitas warna, aroma, rasa, dan tesktur pada biskuit. Substitusi tepung terigu dengan tepung buah pedada pada biskuit berpengaruh terhadap meningkatkan karbohidrat serta rendah protein dan lemak dan mengurangi kadar gluten. Pengujian organoleptik menunjukkan bahwa perlakuan dengan hasil terbaik ialah pada P1, konsentrasi tepung pedada 25% memiliki warna, tekstur, dan aroma yang paling disukai panelis.

In the current investigation, to develop a carrageenan/cornstarch bioplastic production technique suitable for commercial-scale production, an alternative method to the commonly used solvent-casting technique was implemented through a hot-melt extrusion process. Moreover, to enhance the water resistance of the bioplastic and reduce production costs, waste cooking oil (WCO) was used as a substitute for glycerol plasticizer. Various weight ratios of WCO to glycerol (w/w) were used in formulations. All the material ingredients were compounded using a double-screw extruder at 115°C. Subsequently, the resulting extrudate was then cut into resin pellets, followed by hot compression to produce bioplastic film samples. The film samples underwent testing for mechanical properties, water resistance, biodegradability, chemical structure and morphology. The overall results showed that the addition of WCO improved the tensile properties and water resistance and accelerated biodegradation. These findings were attributed to the presence of ester groups in the polymer structure, the intrinsic hydrophobic nature of WCO and the formation of voids within the film structure, as revealed by Fourier transform infrared spectroscopy and scanning electron microscopy analyses. Based on the findings, the utilization of WCO in carrageenan/cornstarch-based bioplastic production offers potential advantages for commercial applications.

In this PKM program, our partner is residents in Mojokerto, Surabaya, East Java, Province. This community has generated the production of jelly candy and natural soap derived from marine seaweed. Seaweed processing has a very broad market potential due to the increasing demand and use of seaweed processing products, both in the fields of food, health, cosmetics, pharmaceuticals or industry. Seaweed development with an industrial concept approach that starts from upstream, processing basic products into formulated products with a lot of derivative products, both food and non-food products. In food ingredients, seaweed can be formulated into jelly candy that is in great demand from children to adults. In pharmaceutical grade, it can be formulated into cosmetics such as natural soap. Based on interviews and observations in the field, there are 3 main focuses of the problems currently faced by partners, namely: 1) lack of knowledge about seaweed, 2) seaweed application for food and non-food and 3) the packaging of product. Some of the things planned by the PKM team are innovating seaweed to be jelly candy and natural soap. The purpose of this activity is to provide knowledge and understanding of the diversification of processed seaweed products for both food and non-food purposes, which is expected to provide benefits in terms of increasing the added value of seaweed, awareness of hand washing hygiene, empowering women and at the same time increasing community income. This activity was realized with an approach in the form of making a sustainable cooperation program until the end of PKM, creating a family atmosphere between the two and understanding that the problems experienced were a shared problem so that they could be solved together according to the level of responsibility to achieve the expected benefits, namely increased yields, production and productivity and competitiveness, independence and welfare of the community.

The development of increasingly advanced food technology has resulted in various new food product innovations, one example of which is edible film. Edible films can be made from polysaccharides such as kappa carrageenan with the addition of sorbitol and glucose plasticizers to improve their physical characteristics. This research aims to determine the effect of adding glucose on the physical properties of edible film from kappa carrageenan and sorbitol plasticizer. The research carried out was experimental using a Completely Randomized Design (CRD) with four treatments and five replications. Treatment consisted of glucose concentrations of 0%, 0.5%, 1%, and 1.5%. Data analysis used ANOVA, then continued with the DMRT test. The research results prove that glucose has a significant effect (p<0.05) on the physical characteristics of edible film. Optimal results were found at a glucose concentration of 0.5%, with a thickness value of 0.0972 mm, water vapor transmission rate of 3.319 g/m2/day, tensile strength of 3.2648 MPa, and elongation of 22.34%.

The common technique of traditional salt production in Indonesia is seawater evaporation technology, which uses sunlight to produce salt crystals from seawater. However, in general, the applied technology only produces salt with about 80% NaCl and water contents >7%, impurities >2%, and other contaminants. This produced salt is not suitable to be used as industrial salt. This study aimed to determine the effects of liquid organic fertilizer Gracilaria sp. addition into the culture media of Tetraselmis chuii on Artemia sp. growth, to identify the profile of length, weight, and survival rate of Artemia sp., and finally attempted to uncover the contribution of Artemia sp. in impurity mineral absorption and NaCl content improvement. The results of the study showed that the density of T. chuii based on the concentration of liquid organic fertilizer Gracilaria sp. was significantly different (p0.05) on the weight and length gain of Artemia sp. The research conducted can support the downstream use of products from engineering research in the field of technology to increase the added value of salt products and be part of the contribution to the achievement of the 14th SDG on life below water. Highlight Research Integration of chuii and Artemia sp. culture in salt production could improve NaCl contents by up to 97% and reduced impurities of sulfate and magnesium. The result of the first phase of this study is the density of chuii. This finding is useful to find out the effects of Gracilaria sp. liquid organic fertilizer administration as a source of nitrogen that improves the growth of T. chuii. The highest density of T. chuii resulted from a treatment receiving the dose of 16 N mg/L Gracilaria sp. liquid organic fertilizer with > 5 x 106 cells/mL. This finding indicates that the administration of 16 N mg/L Gracilaria liquid organic fertilizer into the culture medium provided a source of nitrogen and phosphorus for the metabolism of T. chuii. The results of the mineral content test on Artemia sp. show the largest percentage change in Mg2+ > SO42- > Cl- > Na+. The densities of Artemia sp. showed a positive trend of increasing levels of Mg2+ and SO42-, which coincided with decreasing levels of Mg2+ and SO42- in seawater media. The results of NaCl content measurement in water with Artemia sp. culture integration show salt with excellent quality of 97% that met the criteria of industrial salt. The contribution of Artemia sp. to improving the quality of salt products is interesting and has the potential to serve as an alternative to the traditional salt-farming system that is currently practiced.

Milkfish (Chanos chanos) is a type of fish that has high economic value and good nutrition but very easy to decay. People often use formaldehyde and preservatives synthesis of the other so that the fish is not quickly decay. Natural ingredients containing antibacterial compounds, one of which is Gracilaria spp, can be used as an alternative as a natural preservative. This study aims to determine the influence of seaweed extract (Gracilaria spp.) to change the freshness quality of the fish, milkfish (Chanos chanos) during cold storage. The design in this research is Completely Randomized Design (CRD) with four replications and two factors, the first factor is the concentration of seaweed extract 700, 600, 500 ppm, and control (without soaking). The second factor is the length of storage time for 0, 3, and 6 days. Analysis of data using Analysis of Variance (ANOVA) and continued with the Duncan's Multiple Distance Test to determine differences between treatments. The results showed that the extract of seaweed (Gracilaria spp.) at a concentration of 500 ppm, 600 ppm, and 700 ppm during cold storage significantly effect (pChanos chanos). The best treatment was at a concentration of 700 ppm. Gracilaria spp extract solution with a concentration of 700 ppm can be used as an antibacterial and to maintain the fresh quality of milkfish based on the total number of bacteria, organoleptic tests and pH tests.

Albumin is a plasma protein that consists of a single polypeptide chain and is used to accelerate the recovery of split/damaged cell tissue. Albumin is produced from human blood in the form of human serum albumin (HSA) which is fulfilled through imports at a relatively expensive price. The alternative albumin is needed to get the cheaper albumin but has the same clinical aspects, such as albumin from the scad fish (Decapterus ruselli). The purpose of this study is to determine the effect of different steaming temperatures on the albumin levels of scad fish (Decapterus ruselli) and get the optimal steaming temperature used to obtain albumin levels from scad fish (Decapterus ruselli). This research was conducted by the Completely Randomized Design (CRD) method which consists of 4 different steaming temperature treatments with 5 replications. The parameters observed were albumin content, protein content, and yield. The parameters were tested using One Way Analysis of Variance (ANOVA) followed by the Duncan Multiple Range Test. The results of this study showed that the treatment of different steaming temperatures had a significant effect (p<0.05) on the albumin levels and percentage of protein content. The optimum steaming temperature to obtain the highest albumin content from scad fish species Decapterus ruselli is 35℃ with an albumin content of 0.1394 g/L. Keywords: Scad fish, steaming, albumin, protein, yield

ABSTRAK   Perkembangan teknologi informasi yang pesat di era globalisasi tidak bisa dihindari lagi pengaruhnya di dalam dunia pendidikan. Dunia pendidikan dituntut untuk senantiasa menyesuaikan diri dengan perkembangan teknologi informasi dan komunikasi. Salah satu perkembangan teknologi informasi dan komunikasi adalah berkembangnya komputer dan program-program di dalamnya. Namun, pembelajaran menggunakann komputer belum merata terutama di sekolah pedesaan yang fasilitasnya masih terbatas. Tujuan dari Pengenalan Microsoft Word ini adalah meningkatkan pengetahuan dan ketrampilan siswa/I dalam penggunaan komputer terutama pada program Micorosft Word. Sasaran kegiatan ini adalah siswa/I sekolah dasar Pamotan II kelas 4,5, dan 6, Desa Pamotan, Kecamatan Sambeng, Kabupaten Lamongan. Metode yang digunakan adalah dengan memberikan pelatihan dasar-dasar dan pengoperasian Microsoft Word. Hasil dari kegiatan ini adalah siswa/I mampu mengetahui dan mengoperasikan Microsoft Word secara mandiri. Kesimpulan dari kegiatan ini adalah pengetahuan dan ketrampilan siswa/I meningkat setelah adanya pelatihan ini. Kata Kunci: Pendidikan, Microsoft Word, Sekolah Dasar ABSTRACT   The rapid development of information technology in the era of globalization cannot be avoided anymore its influence in the world of education. The world of education is required to constantly adapt to the development of information and communication technology. The government has imposed a large-scale social restriction (PSBB) policy to reduce the spread of the epidemic, so that all activities outside the home must be stopped until the Covid-19 pandemic subsides. As a result, the process of teaching and learning activities must be carried out online from their respective homes in order to minimize the spread of Covid-19. Learning to use computers has not been evenly distributed, especially in rural schools whose facilities are still limited. The purpose of this introduction to Microsoft Word is to improve students' knowledge and skills in using computers, especially in the Microsoft Word program. The targets of this activity are students of Pamotan II elementary school grades 4,5, and 6, Pamotan Village, Sambeng District, Lamongan Regency. The method used is to provide basic training and operation of Microsoft Word. The result of this activity is that students are able to know and operate Microsoft Word independently. The conclusion of this activity is that the students' knowledge and skills increased after this training.   Keywords: Education, Microsoft Word, Elementary School