Pengaruh Pemberian PMT Bubuk Koya Berbahan Dasar Udang Rebon (Mysis relicta) terhadap Perubahan Kadar Hemoglobin Ibu Hamil

Anemia dalam kehamilan yaitu kadar Hb kurang dari 11 g/dL atau hematokrit, 33%, sampai saat ini masih menjadi masalah kesehatan global, yang mempengaruhi hampir 50% wanita hamil, sekaligus faktor penyebab terjadinya morbiditas pada janin dan ibu. Penangganan anemia dilakukan dengan pemberian tablet zat besi yang dimulai pada awal kehamilan, sesuai rekomendasi WHO. Namun selain asupan tablet tambah darah diperlukan juga tambahan asupan micronutrient dengan pemberian suplementasi makanan yang mengandung zat besi. Salah satu bahan pangan hewani yang memenuhi multi micronutrient termasuk didalamya zat besi yaitu udang rebon karena ini merupakan suplementasi zat besi yang sumber dari pangan hewani sehingga lebih mudah diserap oleh tubuh. Tujuan penelitian ini untuk menganalisis perbedaan kadar hemoglobin ibu hamil sebelum dan sesudah mengkonsumsi PMT bubuk koya berbahan dasar udang rebon pada kelompok intervensi dan kontrol. Jenis penelitian ini adalah penelitian kuantitatif dengan metode quasi eksperimen menggunakan pendekatan posttest control group design. Hasil penelitian menunjukkan nilai p 0.000<0,05, artinya terdapat perbedaan yang bermakna antara kelompok kontrol dan kelompok intervensi. Kesimpulan terdapat pengaruh konsumsi PMT bubuk koya berbahan dasar udang rebon (Mysis relicta) terhadap perubahan kadar hemoglobin ibu hamil.

Pengaruh Penambahan Tepung Udang Rebon (Mysis relicta) Pada Pembuatan Kue Simping Terhadap Daya Terima Konsumen

Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh penambahan tepung udang rebon pada pembuatan kue simping terhadap daya terima konsumen berdasarkan aspek warna, rasa, aroma, dan tekstur. Penelitian ini dilakukan di Laboratorium Pengolahan Pastry dan Bakery Program Studi Pendidkan Tata Boga Universitas Negeri Jakarta. Dengan waktu penelitian dimulai pada bulan Mei 2019 hingga Januari 2020. Metode yang digunakan adalah metode eksperimen. Sampel pada penelitian ini adalah kue simping dengan penambahan tepung udang rebon sebanyak 6%, 9%, dan 12% kemudian diujikan kepada 30 panelis agak terlatih yang menilai keseluruh aspek. Berdasarkan hasil uji hipotesis dengan menggunakan uji Friedman dan uji lanjutan Tuckey menunjukan adanya pengaruh penambahan tepung udang rebon terhadap peningkatan daya terima kue simping pada aspek warna, rasa, dan aroma. Sedangkan pada aspek tekstur tidak terdapat pengaruh. Kesimpulan hasil penilaian organoleptik secara umum dari semua aspek bahwa kue simping dengan penambahan tepung udang rebon yang paling disukai oleh konsumen adalah kue simping dengan persentase penambahan 9%.

Dark-adaptation in the eyes of a lake and a sea population of opossum shrimp (Mysis relicta): retinoid isomer dynamics, rhodopsin regeneration, and recovery of light sensitivity

We have studied dark-adaptation at three levels in the eyes of the crustacean Mysis relicta over 2–3 weeks after exposing initially dark-adapted animals to strong white light: regeneration of 11-cis retinal through the retinoid cycle (by HPLC), restoration of native rhodopsin in photoreceptor membranes (by MSP), and recovery of eye photosensitivity (by ERG). We compare two model populations (“Sea”, Sp, and “Lake”, Lp) inhabiting, respectively, a low light and an extremely dark environment. 11-cis retinal reached 60–70% of the pre-exposure levels after 2 weeks in darkness in both populations. The only significant Lp/Sp difference in the retinoid cycle was that Lp had much higher levels of retinol, both basal and light-released. In Sp, rhodopsin restoration and eye photoresponse recovery parallelled 11-cis retinal regeneration. In Lp, however, even after 3 weeks only ca. 25% of the rhabdoms studied had incorporated new rhodopsin, and eye photosensitivity showed only incipient recovery from severe depression. The absorbance spectra of the majority of the Lp rhabdoms stayed constant around 490–500 nm, consistent with metarhodopsin II dominance. We conclude that sensitivity recovery of Sp eyes was rate-limited by the regeneration of 11-cis retinal, whilst that of Lp eyes was limited by inertia in photoreceptor membrane turnover.

The freshwater mysid Mysis diluviana (Audzijonyte & Väinölä, 2005) (Mysida: Mysidae) consumes detritus in the presence of Daphnia (Cladocera: Daphniidae)

Freshwater mysids of the Mysis relicta group are omnivorous macroinvertebrates that form an important link between fishes and lower trophic levels in many north temperate to Arctic lakes, where they exhibit diel vertical migration (DVM) to exploit subsurface food-rich layers at night. Benthic food resources have been assumed to be less important for mysid diets than pelagic zooplankton. Studies have nevertheless indicated that mysids consume benthic sedimented detritus, calling this assumption into question. We conducted a food-choice experiment to evaluate the feeding preferences of Mysis diluviana (Audzijonyte & Väinölä, 2005) by presenting field-caught specimens in individual foraging arenas with multiple choices of food. Experimental food treatments included a preferred pelagic prey (Daphnia), a presumed less desirable benthic resource (detritus), and a combination of both. We hypothesized that M. diluviana 1) prefers Daphnia over detritus and consumes only Daphnia in combination treatments, and 2) would not consume detritus except when detritus was the only food source available. Contrary to our hypothesis, M. diluviana readily consumed detritus in the presence of Daphnia. Mysis diluviana unexpectedly consumed more individuals of Daphnia in the presence rather than in the absence of detritus. Our results demonstrate that mysids take advantage of benthic food resources even in the presence of a presumably preferred zooplankton prey, calling to question the long-held assumption that benthic resources are unimportant when considering the trophic role of freshwater mysids of the M. relicta group.

Studi fortifikasi hidrolisat protein udang rebon (mysis relicta) pada mie sagu

The study aimed to determine the effect of rebon shirmp (mysis relicta) protein hydrolisate fortification to the sago noodles and to observe the characteristics of the sago noodles produced. The research was carried on in February – April 2019 in the Laboratory of Fish Processing Technology, Integrated Laboratories, and the Fisheries and Marine Chemistry Laboratories at the Universitas Riau. The method used was the experimental method, designedas a non-factorial complete randomized design. The treatment conducted was addingof rebon shrimp protein hydrolysate at 4 level concentrations (0%, 5%, 10% dan 15%). The variables assessed were the quality of organoleptic (appearance, texture, odor, flavor) and the proximate composition. The results showed that the proteinhydrolysate of rebon shrimp at concentration of 15% was the best treatment and in accordance to the quality standards of dried noodles (SNI 01-2974-1996), indicated bythe highest organoleptic qualityof the dried noodles produced, including: the appearance that was brown, less attractive, whole, less neat; the texture that was dry and compact; the aroma that was quite fragrant, spesific rebon shrimp; and the taste that was quite tasty and shrimp flavored. The proximate composition ofthe best product was presented by the content of moisture, ash, fat, protein, and carbohydrate at 7.55%,1.02%, 0.17%, 16.76%, and 74.49%, respectively.Keywords: Hydrolysate protein, rebon shrimp, sago noodles