The present study describes the variation in lipid components from 15 species of seaweeds belonging to the Chlorophyta, Ochrophyta, and Rhodophyta phyla collected in tropical (Indonesia) and temperate (Japan) areas. Analyses were performed of multiple components, including chlorophylls, carotenoids, n-3 and n-6 polyunsaturated fatty acids (PUFAs), and alpha tocopherol (α-Toc). Chlorophyll (Chl) and carotenoid contents varied among phyla, but not with the sampling location. Chl a and b were the major chlorophylls in Chlorophyta. Chl a and Chl c were the main chlorophylls in Ochrophyta, while Chl a was the dominant chlorophylls in Rhodophyta. β-Carotene and fucoxanthin were detected as major seaweed carotenoids. The former was present in all species in a variety of ranges, while the latter was mainly found in Ochrophyta and in small quantities in Rhodophyta, but not in Chlorophyta. The total lipids (TL) content and fatty acids composition were strongly affected by sampling location. The TL and n-3 PUFAs levels tended to be higher in temperate seaweeds compared with those in tropical seaweeds. The major n-3 PUFAs in different phyla, namely, eicosapentaenoic acid (EPA) and stearidonic acid (SDA) in Ochrophyta, α-linolenic acid (ALA) and SDA in Chlorophyta, and EPA in Rhodophyta, accumulated in temperate seaweeds. Chlorophylls, their derivatives, and carotenoids are known to have health benefits, such as antioxidant activities, while n-3 PUFAs are known to be essential nutrients that positively influence human nutrition and health. Therefore, seaweed lipids could be used as a source of ingredients with health benefits for functional foods and nutraceuticals.

Fucoxanthin (Fx) is major carotenoids in brown algae. It showed many health beneficial effects for oxidative stress. Fucoxanthin is lower stability which may cause problem in the application for functional food. The objective of this study was to evaluate the effects of various heat processing on Fx, antioxidant activity (IC₅₀), total phenolic content, and colour stability of Sargassum ilicifolium. The various heat processing methods showed were not significantly affected to fucoxanthin and antioxidant activities however all treatments lower affected to brown seaweeds colour. Moreover, this study showed a useful proved in the design of brown seaweeds processing which minimize Fx, antioxidant activity and colour changes.

Perendaman bahan dalam asam pada pengolahan kerupuk kulit ikan nila (Oreochromis niloticus) diharapkan dapat meningkatkan kerenyahan produk yang dihasilkan. Jeruk nipis sebagai bahan alami dapat digunakan sebagai salah satu bahan perendaman tersebut. Tujuan penelitian ini adalah untuk mengetahui konsentrasi jeruk nipis yang terbaik. Pada penelitian ini perlakuan percobaan yang diterapkan masing-masing adalah tanpa perendaman asam, perendaman dalam asam cuka 1%, jeruk nipis 3%, 5%, dan 7%. Masing-masing perlakuan diujicobakan dengan tiga kali pengulangan. Karakteristik mutu produk yang diamati adalah tingkat kerenyahan, tingkat kemekaran, nilai proksimat, uji hedonik, dan nilai rendemen. Hasil penelitian menunjukkan bahwa konsentrasi jeruk nipis terbaik adalah 5%, dengan tingkat kerenyahan 1627,89 gf, tingkat kemekaran 42,93%, kadar air 5,003%, kadar protein 55,764%, kadar lemak 28,706%, kadar abu 7,898%, dan nilai selang kepercayaan uji hedonik 3,83<µ<4,17. Perlakuan konsentrasi jeruk nipis yang berbeda pada pengolahan kerupuk kulit ikan nila memberikan pengaruh (P<0,05) terhadap tingkat kerenyahan, tingkat kemekaran, nilai proksimat (kadar air, kadar protein, kadar lemak, dan kadar abu), dan tingkat kesukaan panelis pada atribut aroma, rasa, tekstur, dan warna. Hasil yang tidak berbeda nyata ditunjukkan pada tingkat kerenyahan dan kenampakan. Nilai proksimat, tingkat kerenyahan, dan kesukaan panelis kerupuk kulit ikan nila dengan perlakuan jeruk nipis 5% lebih baik dari perlakuan kontrol dan asam cuka 1%.

Dried salted anchovy is processed with a combination of the salting and drying processes. Methods of salting and drying will determine the characteristics of the end product. The process of salting can be done by soaking (S) or boiling (B) in brine and drying can be done by mechanical drying (MD) or electric oven (OD). This study is aimed to determine the drying kinetics and mathematical models of dried salted anchovy processed with boiled salting and drying in the mechanical dryer (BMD), soaked salting and drying in the mechanical dryer (SMD) and boiled salting and drying in the oven (BOD). In the soaking treatment, fresh anchovy was soaked in 5% brine for 30 mins, while in boiling treatment, anchovy boiled in 5% brine for 10 mins. After the salting process was done, the anchovy was dried at 40°C for 3 hrs. The result has shown that BMD gives the highest drying constant. The page model is more suitable than other mathematical models because it has the highest R2 and the lowest SEE (Standard Error Estimates) value. The result of the effective diffusivity of BMD, SMD and BOD are 1.28067×10-10, 2.46685×10-10 , 1.80245×10-10. This research will contribute to the improvement of the drying and salting method to achieve a better quality of dried salted anchovies.

Cookies merupakan produk olahan kering yang dibuat dengan proses pemanasan dan pencetakan adonan. Umumnya tepung terigu digunakan sebagai bahan dasar dalam pembuatan cookies. Sampai saat ini gandum masih sulit tumbuh di Indonesia sehingga tepung terigu masih harus diimpor dari negara lain. Sehingga diperlukan bahan yang dapat mengurangi penggunaan tepung terigu namun memiliki fungsi sebagai bahan dasar pembuatan cookies, salah satu bahan tersebut yaitu tepung mocaf. Salah satu kegunaan tepung mocaf yaitu bebas gluten yang baik untuk dikonsumsi oleh kalangan khusus seperti anak autis yang tidak dapat mengkonsumsi gluten. Cookies dari tepung mocaf dapat difortifikasi dengan Bio-Calcium untuk meningkatkan nutrisi pada cookies. Bio-Calcium merupakan produk yang berasal dari sumber kalsium yang telah melalui proses hidrolisis dan proses pemucatan sehingga diperoleh produk berupa serbuk yang memiliki ukuran mikro. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan Bio-Calcium dari tulang ikan nila (Oreochromis niloticus) terhadap karakteristik cookies. Metode penelitian ini menggunakan Rancangan Acak Lengkap dengan perlakuan konsentrasi Bio-Calcium yang berbeda (25%, 30% dan 35%) dalam adonan cookies dan dilakukan dengan 3 kali pengulangan. Hasil analisis data menunjukkan bahwa dengan penambahan Bio-Calcium yang berbeda mempunyai pengaruh nyata (P<5%) terhadap parameter uji kekerasan, hedonik, kadar air, kadar protein, kadar abu, kadar kalsium dan SEM. Berdasarkan hasil penelitian, cookies terbaik yaitu penambahan konsentrasi BioCalcium 30% dengan nilai kekerasan 771,51 ± 0,31 gf, kadar air 3,04 ± 0,02%, kadar protein 4,47 ± 0,03%, kadar abu 18,19 ± 0,27%, kadar kalsium 13,23 ± 0,02%, kerapatan tertinggi pada konsentrasi Bio-Calcium 30%.