Extension On The Use Of Angkak As A Natural Colorant In Lokan Sauce ingredients In The Subdistrict Of Majelis Hidayah, SubDistrict Of Kuala Jambi, District of Tanjabtim
DOI:
https://doi.org/10.31258/cers.3.3.%25pKeywords:
lokan, lokan sauce, AngkakAbstract
Lokan is a type of shellfish and is one of the fishery products in the Majlis Hidayah Village, Kuala Jambi District, Tanjabtim Regency, Jambi Province. The village is an area on the east coast of Sumatra, approximately 70 km from the provincial capital of Jambi. Lokan meat has a chemical composition of 2.36 – 4.95% carbohydrates, 7.06 – 16.87% protein and 0.40 – 2.47% fat with an energy of 69 – 88 kcal/100 gram. (Hasan et al., 2014) in Pratiwi et.al. 2021. Lokan clams in the village of Majelis Hidayah are sold fresh and boiled and have never been made in processed form. The purpose of this community service activity is to provide counseling on the diversification of local processed products using natural colorant from Angkak. This community service activity involved 2 (two) groups of Fishermen's Families of Berkah and Anugrah located in the Majlis Hidayah Village, Kuala Jambi District, Tanjabtim Regency, Jambi Province. The implementation of this activity was carried out by counseling and demonstrating the making of lokan sauce to 2 (two) groups of fishermen's families. The output achieved was that the fishing family group Berkah and Anugrah were able to make local processed products into lokan sauce by using Angkak as a natural colorant, resulting in red lokan sauce. The conclusion of this community service activity is that the Berkah and Anugrah Fisherman Family Group can make local processed products into local sauce by using Angkak as a natural dye.
References
Al-Jedah JH, Alib MZ, Robinson RK .2000. The inhibitory action of spices against pathogens that might be capable of growth in a fish sauce (mehiawah) from the Middle East. International Journal of Food Microbiology 57: 129–133.
Danuri, H. 2009. Analisis Enzim Alanin Amino Transferase (ALAT), Aspartat Amino Trasnferase (ASAT), Urea Darah, dan Histopatologi Hati dan Ginjal Tikus Putih Galur SD Setelah Pemberian Angkak, J. Teknol. Dan Industri Pangan, vol. 20 (1): 41-48.
Gaggia F, Di Gioia D, Baffoni L, Biavati B .2011. The role of protective and probiotic cultures in food and feed and their impact on food safety. Trends in Food Science and Technology 22: 58–66
Gram L, Huss HH .2000. Fresh and processed fish and shellfish. In: Lund BM, Baird-Parker TC, Gould GW (Eds) Microbiological safety and quality of food, Vol. 1. Aspen Publishers, Inc., Gaithersburg, Maryland. 488 pp
Gosling E. 2015. Ecology of bivalves. In: Marine Bivalve Molluscs. 2nd ed. West Sussex, United Kingdom: Wiley Blackwell Publishing; 2015. p. 44 84
Ichimura T, Hu J, Quaaita D, Mayyma S .2003. Angiotensin Iconverting enzyme inhibitory activity and insulin secretion stimulative activity of fermented fish sauce. Journal of Bioscience and Bioengineering 96(5): 496–49
Ilminingtyas, Hadiwiyoto, H. D., Wisesa, D., & Naruki, S. 2000. Pembentukan fraksifraksi protein selama fermentasi ikan peda. Jurnal Agrosains, 13(1), 1–18.
Ma, J., Y. Li, Q. Ye, J. Li, Y. Hua, D. Ju, D. Zhang, R. Cooper, and M. Chang., 2000. Constituents of red yeast rice, a traditional chinese food and medicine. Journal of Agricultural and Food Chemistry 48: 5220-5225
Mueda RT .2015. Physico-chemical and color characteristics of salt-fermented fish sauce from anchovy Stolephorus commersonii. AACL Bioflux 8(4): 565–572.
Nidsaraporn Petsut. 2016. Aquatic Animal Production : Coastal Aquaculture. Ramkhamhaeng University Press. Bangkok
Nursal. Y. Fauzia dan Ismiati. 2005. Struktur dan Komposisi Vegetasi Mangrove Tanjung Sekodi Kabupaten Bengkalis Riau. Jurnal Biogenenesis Vol. 2 (1) : 1829- 5460
Ronald, J.W., Lambert and Bidlas,E., 2007. Gamma study of pH, Monascus purpureus of aeromonas hydrophilia. Quality and Safety Departement, Nestle Research Center, Ver-Chez-Les-Blanc, 100 lausanne 26. Switzerland.
Sarong MA, 2010. Pengelolaan Kerang Mangrove Geloina erosa (Solander, 1786) Berdasarkan Aspek Biologi di kawasan pesisir Barat Kabupaten Aceh Besar.Insitut Pertanian Bogor. 161 hal.
Sorio, Jerson C, Jedith C. Sorio, Josie Manozo ,Andrei Gonzales, Ave Lalaguna. 2020. Development and quality evaluation of small rock oyster sauce from Saccostrea spp. Journal Of Fisheries.
Tan, F., Wang, P., Zhan, P., and Tian, H. 2022. Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments. Food Chemistry, 366, 130604 (2022).
Uju, Nurhayati, T., Ibrahim, B., Trilaksani, W., & Siburian, M. 2009. Karakterisasi dan recovery protein dari air cucian minced fish dengan membrane reserved osmosis. Jurnal Pengolahan Hasil Perikanan, 12(2), 115 -127
Pattanagul, P. 2002. Using of vegetable oil, angkak, soy protein isolate and tapioca starch to improve the quality of sausages. [Thesis]. Thailand: Chiang Mai University
Pratiwi. 2006. Angkak. Institut Pertanian Bogor. Bogor
Putra, Decky & Novelina, Novelina & Asben, Alfi. (2021). Stability and Toxicity Test of Angkak Pigment Powder from Sago Hampas- Rice Flour Substrate as Natural Dyes. Journal of Applied Agricultural Science and Technology. 5. 38-49. 10.32530/jaast.v5i1.9.
Wattimena, M. L., Thenu, J. L., Wenno, M. R., Nendissa, D. M., & Soukotta, D. 2020. Physico-chemical and microbial characteristics and antibacterial activities of the fermented viscera fish Sauce. Journal of Food Processing and Technology, 11(818), 1-6.
Wenno, M. R. 2017. Peptida bioaktif bakasang (karakteristik fisikokimia, molecular docking & potensinya sebagai anti hipertensi alami). Penerbit Deepublish
Visessanguan W, Benjakul S, Riebroy S, Thepkasikul P .2004. Changes in composition and functional properties of proteins and their contributions to Nham characteristics. Food Chemistry 66: 579–588.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Metha Monica, Hajar Setyaji, Suryanto Suryanto, Mukhsin Mukhsin, Ridwan Muis
This work is licensed under a Creative Commons Attribution 4.0 International License.
Author(s) retain the copyright of articles published in this journal, with first publication rights granted to Riau Journal of Empowerment. All journal content is licenced under Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
