Mohamad Gazali, Irwan Effendi, Amir Husni, Nurjanah Nurjanah, Sri Wahyuni, Ronal Kurniawan

Background
Strategies to increase body resistance and prevent disease in aquaculture include using vaccines, antibiotics, and probiotics. Today, the use of antibiotics with natural ingredients is becoming a trend. Sargassum sp is a natural ingredient that contains high antioxidants and antibiotics.

Methods
This research was conducted from March to May 2022 at the Biotechnology Laboratory, Faculty of Fisheries and Marine, Universitas Riau, in two stages: 1) the sensitivity of extracts of Sargassum sp. and 2) the application of Sargassum sp. extract orally in tilapia (O. niloticus). The parameters measured were clear zone, minimum inhibitory concentration, LD50 test of leaf extract of Sargassum sp. in tilapia (O. niloticus), hemoglobin levels, hematocrit, total leukocytes, total erythrocytes, leukocyte differentiation, and survival rate. Data on hematology parameters were tabulated and analyzed using a One-Way ANOVA followed by a Student Newman Keuls (SNK) test when deemed necessary. read more

May Khoirunnisa Setiadi, Amir Husni

Caulerpa lentillifera seaweed comprises several bioactive compounds that possess health-promoting properties, which make it suitable for incorporation into food items, including yogurt. The purpose of adding seaweed to yogurt is to enhance its flavor and boost its antioxidant activity. The objective of this study was to determine the optimal concentration of C. lentillifera seaweed to evaluate its chemical, microbiological, and antioxidant properties, as well as to assess the level of consumer acceptance of yogurt. To achieve this, seaweed yogurt was prepared by incorporating C. lentillifera seaweed at concentrations of 0, 5, 10, and 15% (v/v), and the pH, lactic acid, lactic acid bacteria, total phenols, and antioxidant activity (using the DPPH method) were analyzed. In addition, the level of consumer acceptance was evaluated. The findings of this study demonstrated that disparities in the amounts of C. lentillifera seaweed affected the chemical and microbiological traits, including total phenols, antioxidant activity, and consumer preferences for yogurt. The optimal treatment was achieved with the addition of 5% seaweed at a pH level of 3.97±0.035, lactic acid content of 1.08±0.09%, lactic acid bacteria count of 1.74×10^8 cfu/mL, and total phenol content of 39.62±0.49 mg GAE/g. Additionally, the antioxidant activity value was 39.32±0.45%, and the hedonic values for color (3.64±0.98), aroma (3.59±0.83), texture (3.44±0.91), and taste (3.45±1.16) were also favorable. According to the proximate analysis, which evaluated the moisture, protein, fat, and ash content of seaweed yogurt, the results were consistent with SNI 2981:2009. Furthermore, the inclusion of C. lentillifera in yogurt production enhanced both its flavor and antioxidant activity. read more

Dalam rangka perbaikan berkelanjutan terkait dengan kurikulum, program studi Teknologi Hasil Perikanan (prodi THP) melakukan evaluasi kurikulum pada hari Jumat, 26 April 2024 bersama-sama dengan dua prodi lain di Departemen Perikanan. Kegiatan tersebut dilaksanakan di UC Hotel UGM. Saat ini Prodi THP menggunakan kurikulum tahun 2019 dan sesuai dengan rencana 5 tahunan, kurikulum prodi THP perlu dievaulasi pada tahun 2024. Pada rapat evaluasi kurikulum ini, prodi THP mendatangkan narasumber dari praktisi yaitu ibu Ratna Tirtawati, MM dari PT. Sarana Tani Pratama, Jembrana Bali. read more

Pada tahun ajaran 2023/2024, Prodi Teknologi Hasil Perikanan kembali mengadakan kegiatan MBKM (Merdeka Belajar Kampus Merdeka). Teradapat 2 bentuk pembelajaran yang dilaksanakan yaitu magang dan kewirausahaan. Kegiatan MBKM ini diharapkan dapat melengkapi mahasiswa dengan keterampilan teknis sehingga melengkapi pengetahuan teori yang telah didapat selama pembelajaran tatap muka di kelas.

Dalam rangka melakukan evaluasi pelaksanaan MBKM, dosen-dosen Prodi Teknologi Hasil Perikanan melakukan kunjungan monitoring ke semua lokasi MBKM pada periode semester Genap 2023/2024 di bulan April-Mei 2024. Pada semester ini mahasiswa Prodi THP melakukan kegiatan MBKM Magang di perusahaan-perusahaan yang ada di pulau Jawa seperti PT. Alagepark Indonesia Mandiri, Klaten; PT. Pan Putra Samudra, Cirebon; CV. Bee jay Seafood, Probolinggo; PT. Insan Cipta Sembada, Tuban; PT. Insan Cipta Sembada, Banyuwangi, di Bali PT. Sarana Tani Pratama, Jembrana dan di Sulawesi CV. Kalmafish. read more

Program Studi Teknologi Hasil Perikanan meraih Hibah Program Kompetisi Kampus Merdeka (PKKM) dari Kemendikbud Ristek RI untuk tahun pendanaan 2022 dan 2023 dengan mengusung tema Pengembangan Mikroalga Spirulina. Melalui program hibah ini, Prodi Teknologi Hasil Perikanan mendapatkan bantuan berupa dana serta peralatan laboratorium guna mendukung tercapainya visi dari program PKKM ini. Selain itu juga, Prodi Teknologi Hasil Perikanan saat ini sudah menjalankan MBKM secara mandiri dan telah memiliki Unit Pelaksana Riset (UPR) Spirulina, serta memiliki prototype untuk produk-produk perikanan (khususnya berbasis Spirulina). read more

Dalam rangka meningkatkan kapasitas dosen, Prodi Teknologi Hasil Perikanan mengadakan pelatihan terkait food safety system certification 22000 bagi 5 orang dosen. Dalam kegiatan ini, Prodi THP mendatangkan pembicara dari SGS, sebuah organisasi internasional yang membidangi manajemen mutu termasuk sertifikasi. Kegiatan ini berlangsung selama 5 hari dan dirasa telah dapat meningkatkan kapasitas diri dosen untuk mendukung pendidikan berkualitas pada prodi THP.