Polnep Conference Series

PHYSIOCHEMICAL WATER QUALITY AND PLANKTON ABUNDANCE IN THE WESTERN COAST OF BENGKULU PROVINCE

2024-08-14T14:21:55+07:00

The western coast of Bengkulu Province has been directly influenced by the Indian Ocean and anthropogenic activities, so the characteristic of water quality parameters is essential to be monitored. This study is aimed to observe the physiochemical water parameters and plankton abundance of coastal areas. We observed two sites of tourist destinations in May 2022, which are carried out at Zakat Beach and Berkas Beach. Water surface temperature, current velocity, and tidal range have been simultaneously measured as physical water parameters. Dissolved oxygen, water salinity, and water pH were also measured as chemical water properties. Plankton density, diversity, and dominance were studied as water condition indicators. Two research sites have relatively good quality conditions in physiochemical water properties with low-high plankton dominance and low-moderate plankton diversity. This is followed by the Cyclotella kuatzingiana and Schroederia segitera with 50% and 41.5% in abundance, which are dominant in Zakat Beach. A total of 47.8% Rhizosolenia robusta is dominant plankton both in occurrence and abundance in Berkas Beach waters. PCA analysis showed that plankton abundance has the highest correlation with dissolved oxygen, salinity, and water temperature, while plankton diversity has the highest correlation with pH value.

ANALYSIS AND MODELING OF WEIGHT LOSS OF TOMATO WITH AVOCADO SEED STARCH EDIBLE COATING

2024-08-14T14:21:55+07:00

Tomato is a climacteric fruit that has a short shelf life and shows deterioration quickly. It needs a treatment to prolong the shelf life and reduce the quality change during storage. Avocado seed starch edible coating could be one of the innovations to prevent tomato damage. Weight loss is one of the quality change parameters that can be analyzed for the behavior of the tomato storage with avocado seed starch edible coating. This study aims to analyze the effect of the avocado seed starch edible coating on the weight loss behavior of tomatoes during storage and model it with kinetics and polynomial regression equations. This study used a Completely Randomized Design (CRD) with a factor of the avocado seed starch concentration variations of 0, 1, 3, 5, and 7% as edible coating. The quality observed was the behavior of weight loss of tomato with avocado seed starch edible coating during storage in ambient temperature and relative humidity. The tomato quality showed different weight loss after 240 hours of storage. The variations of the avocado seed starch edible coating influenced the behavior of weight loss of tomatoes during storage, and it showed by kinetics value with a range from 1.21 x 10-2 to 1.90 x 10-2 %/hour. The weight loss behavior was modeled by a zero-order kinetics equation and polynomial regression model with a determination coefficient (R²) of more than 0.900 for both models with the avocado seed starch concentration variations of 0-7%.

THE QUALITY OF ROBUSTA RICE COFFEE WITH TWO DIFFERENT PROCESSING: CASE STUDY IN BUKIT HITAM COFFE KEPAHIANG HOME INDUSTRY

2024-08-14T14:21:56+07:00

Kepahiang is one of the districts in Bengkulu Province where the majority of people are coffee farmers. These people's coffee plantations are the main support for 30 coffee processing businesses spread across six sub-districts in Kepahiang district as providers of processing raw materials. One of the businesses that is developing is the home industry brand "Bukit Hitam Coffe". This industry processes rice coffee with two types of processing, namely wet-processing rice coffee and dry-processing rice coffee. Processed coffee is coffee purchased directly from coffee farmers. The aim of this research is to determine the comparison of the quality of rice coffee from wet processing and dry processing in the "Bukit Hitam Coffe" home industry. Quality testing includes water content analysis, dirt content, passing 6.5 mm and 3.5 mm sieves, and the number of defect values in accordance with the Indonesian National Standard No 01-2907-008. Comparison of the quality of rice coffee using the Paired Sample T-Test. The research results showed that the quality of rice coffee from wet processing was better than the quality of dry-processed coffee. Good post-harvest processing will affect the quality of the coffee produced, so the price of coffee can increase.

MARKETING EFFICIENCY OF SEAWEED IN SABU RAIJUA REGENCY

2024-08-14T14:21:56+07:00

One of the agricultural products of Sabu Raijua Regency ships to the outside of the island is seaweed, but because middlemen set the selling price, it is never fixed at the farm level. This study aimed to determine the following: 1) the channels through which seaweed is marketed; 2) the marketing functions that farmers and marketing institutions play in the industry; 3) the marketing margin on each seaweed marketing institution; and 4) the efficiency of the seaweed marketing system in Sabu Raijua Regency. Data collection was carried out through a survey method. The method for determining respondents was carried out in a stratified random sampling. Data analysis methods were carried out qualitatively and quantitatively. The results of the research showed 1) the seaweed marketing channel was Farmers → Middlemen → Inter-Island Traders → Wholesaler in Macassar → Industrial Consumer; 2) The function of seaweed marketing at the Farmer level was exchange function (sale), at the Middleman level, exchange functions (purchase, sale), physical functions ((weighing, packaging, transportation); facility function (risk bearing), at the Inter-Island Trader level, exchange functions (purchase and sale), physical functions (weighing, packaging, transportation, storage, sorting), and facility functions (risk bearing and retribution), at the Wholesaler level, exchange functions (purchase and sale), physical functions (weighing, transportation, packaging, sorting), and facility functions (risk bearing and retribution); at the Consumer level, there was only the exchange function (purchase); Seaweed marketing margin was IDR 4,500 kg-1 ; 4) Sabu Raijua Regency's seaweed marketing was not yet efficient.

ABUNDANCE AND COMPOSITION OF MARINE DEBRIS IN SOUTH MISOOL, RAJA AMPAT DISTRICT, WEST PAPUA

2024-08-14T14:21:56+07:00

Marine debris has become a huge threat to marine

ecosystems; one of them is Misool, Raja Ampat Marine

Reserve, West Papua. Anthropogenic activities are the main

contributor of marine debris. This research aims to identify

and determine the abundance and composition of marine

debris and factor affecting them in Misool, Raja Ampat.

Macrodebris samples were collected and categorized by

composition and color. Meso- and microdebris samples were

extracted from water and sediments with a filtration and

floatation method using concentrated NaCl solution and later

identified based on its structure and color. Results show that

density of macro-, meso-, and microdebris are higher in

villages than in conservation area, except in high tide, macro-

& mesodebris density is higher in ocean surface on

conservation area than in village. It is caused by ocean current.

Composition of the marine debris is dominated by plastic,

reaching 91% of macrodebris & 100% of meso- & microdebris.

Single-used plastic are commonly found. Meso- & microdebris

structure seen on this research are foam, fragment, filament,

and film. The predominant shades of macro-, meso-, and

microdebris colors are bright. The absence of a proper waste

management at the villages also contributes to debris

abundance.

ANALYSIS OF THE BROWNING INDEX OF CHITOSAN GLUCOSE GAMBIER COMPLEX (MAILARD REACTION) AS A BASIC STUDY OF NATURAL PRESERVATIVES FOR PROCESSED FOOD PRODUCTS

2024-08-14T14:21:56+07:00

The increasing number of shrimp shells has caused

environmental pollution problems, and no suitable concept of

natural preservation has been discovered. Chitosan and

gambier have antibacterial characteristics. Glucose chitosan

has antioxidant characteristics. However, there has been no

research on the formulation that forms a complex solution.

This research is intended to be a basic study of the

determination of natural preservatives while searching for the

ideal formulation of chitosan, glucose, and gambier. The

browning index was examined in this study to determine the

optimal Maillard reaction to be used as a natural preservative.

The experiment adopted a complete randomized design and

was conducted with three groups. The treatment used

gambier concentrations (A): A1 = 2%, A2 = 4%, and A3 = 6%,

which used the same chitosan and glucose concentrations of

1%. The research samples were prepared with modifications

of chitosan, glucose, and gambier that were changed into a

preservation solution. Testing the browning index, or Maillard

Reaction used a spectrophotometer in Sriwijaya University

laboratory. Treatment A3 had the highest absorbance which

was 1.389, whereas treatment A1 had the lowest absorbance

which was 0.386. According to this research, the higher

browning color meant it had a high antionxidant. Based on the

research, namely 6% gambier concentration, treatment A3

produced a high antioxidant.

ANTIOXIDANT ACTIVITY AND PSYCHOCHEMICAL OF CASCARA KOMBUCHA FROM ROBUSTA COFFEE

2024-08-14T14:21:56+07:00

Coffee husks are one of the waste products from coffee

processing. Most of the coffee husk waste is just thrown away.

Some have used coffee husk waste to make coffee husk tea

(cascara). Cascara is obtained from the dried husk of coffee

berries and brewed to make tea. Antioxidants found in cascara

act as a barrier against free radicals. Cascara can be fermented

and is often referred to as cascara kombucha. The cascara

kombucha fermentation process will affect the quality of the

cascara kombucha tea produced. Factors that influence the

fermentation process include sugar concentration and

fermentation time. This research aims to determine the effect

of sugar concentration and fermentation time on color, Total

Dissolved Solids (TDS), pH, and antioxidant activity of cascara

kombucha. The design used in this research was a factorial,

Completely Randomized Design (CRD) with two factors. The

factors used were sugar concentration (5%, 10%, and 15%)

and fermentation time (6 days, 8 days, 10 days, and 12 days).

Each treatment was repeated three times. The results showed

that low sugar concentration and long fermentation time

showed a bright color of cascara kombucha. Sugar

concentration and fermentation time significantly affect TDS

and antioxidant activity. However, sugar concentration and

fermentation time had no significant effect on the pH of

cascara kombucha.

UTILIZATION OF FRUIT WASTE LIQUID ORGANIC FERTILIZER IN INCREASING THE PRODUCTIVITY OF WHEATGRASS ON MICROGREENS CULTIVATION

2024-08-14T14:21:56+07:00

Wheat grass microgreens can be consumed in the form of

juice (Wheatgrass Juice = WGJ) which is an extract from

mature sprouts of wheat seeds harvested during vegetative

development at the age of 7-10 days. Wheatgrass microgreens

are rich in chlorophyll, minerals, antioxidants vitamins, amino

acids various enzymes, phenolic and flavonoids. Fruit waste

has high potential to be used as a source Liquid Organic

Fertilizer (LOF) so soil fertility can be improved with the and

minimize the adverse effects of chemical fertilizer and the risk

of pathogenic micro-organisms contamination from animal

waste based fertilizer. The research method was carried out

on a quantitative base by applying several concentrations of

fruit waste LOF to wheat grass microgreens. This experiment

was designed using a Randomized Block Design with 6

treatments and 4 replications. The treatments of

concentration of LOF application were 0, 5, 10, 15, 20 and 25

ml/l. The observed data were further analyzed using Tukey's

test at a test level of 0.05 using the SPSS program. The results

of this study showed the fruit waste LOF treatment (20mL/L of

fruit waste LOF) gave the best results for the parameters of

plant height, vitamin C and plant chlorophyll.

STABILITY TEST OF BIOACTIVE COMPONENTS AND ANTIOXIDANT ACTIVITY OF PEDADA LEAVES EXTRACT (Sonneratia caseolaris)

2024-08-14T14:21:56+07:00

Pedada leaves are rich in bioactive compounds like

terpenoids, tannins, saponins, phenols, steroids, and

flavonoids which can be utilized in food products as functional

foods and antioxidant food additives. The production of food

products involves of raw materials into food products often

involves the use of high temperatures at varying times, so it is

necessary to test the stability of bioactive components and

antioxidant activity of pedada leaf extract at various

temperatures and heating times. This study examined five

temperature variations (2, 30, 50, 70, and 90 0C) with the

heating duration of 0, 10, 20, 30, 40, 50, 60, and 90 minutes.

The data obtained in this study were analyzed descriptively

and statistically (ANOVA) at the 5% level. Based on the results

of the study, it is known that the temperature treatment of 2,

30, 50, and 70 0C, while the heating time of 0, 10, 20, 30, 50,

60, and 90 minutes, the total phenol content, flavonoids, and

antioxidant activity are still in a stable state. The 90 0C

temperature treatment caused an increase in the content of

total phenols and total flavonoids, but the antioxidant activity

decreased. In summary, the stability of bioactive components

and antioxidant activity of pedada leaf extract had no effect at

temperatures of 2, 30, 50, and 70 0C. However, the

temperature of 90 0C affects the stability and antioxidant

activity of pedada leaf extract.