Journal of Marine and Coastal Science <p>The Journal of Marine and Coastal Science (JMCS) with registered number <a href=";1466406466&amp;1&amp;&amp;" target="_blank">ISSN 2528-0678 (online)</a> and <a href=";1339390622&amp;1&amp;&amp;" target="_blank">ISSN 2301-6159 (printed)</a> is a scientific open access journal published by the Faculty of Fisheries and Marine, Airlangga University. JMCS was founded in 2002 which focuses on scientific publications in the fields of fisheries and marine science, covering seafood nutrition, marine microbiology, marine biotechnology, coastal management, and marine biodiversity research. Our journal vision to become a media of research results dissemination of scientific work of various groups, academics, practitioners and government agencies. Open Journal Systems (OJS) has been applied to all processes in the JMCS scientific journals. JMCS scientific journals are published 3 times a year (February, June, and September) in Indonesian / English, each edition consisting of 40-60 pages, containing between 5-7 scientific articles on research articles and short communications.</p><p>For an author, please read these journal guidelines. If the manuscript submitted is not appropriate with the guidelines or written in a different format, it will <strong>BE REJECTED</strong> by the editors before further reviewed. All the articles received will be reviewed by peer-reviewers with double-blind methods.</p><p> </p><p>Journal of Marine and Coastal Science (JMCS) terdaftar di <a href="" target="_blank">ISSN 2528-0678</a> (online) and <a href="" target="_blank">ISSN 2301-6159</a> (cetak) adalah jurnal akses terbuka ilmiah yang diterbitkan oleh Fakultas Perikanan dan Kelautan, Universitas Airlangga. JMCS didirikan pada tahun 2002 yang memfokuskan publikasi ilmiah di bidang perikanan dan ilmu kelautan, yang meliputi gizi makanan laut, mikrobiologi laut, bioteknologi kelautan, pengelolaan pesisir, dan penelitian keanekaragaman hayati laut. Visi JMCS yaitu menjadi media penyebaran hasil penelitian karya ilmiah berbagai kelompok, akademisi, praktisi, dan lembaga pemerintah. Open Journal Systems (OJS) telah diterapkan untuk semua proses dalam Jurnal ilmiah JMCS. Jurnal ilmiah JMCS diterbitkan 3 kali dalam setahun (bulan Februari, Juni, dan September) dengan berbahasa Indonesia/bahasa Inggris yang setiap edisi terdiri dari 40-60 halaman, berisi antara 5-7 artikel ilmiah tentang artikel penelitian dan komunikasi singkat.</p><p>Untuk penulis, silahkan dibaca pedoman penulisan. Jika naskah yang dikirimkan tidak sesuai dengan pedoman atau ditulis dalam format yang berbeda, naskah tersebut akan DITOLAK oleh editor sebelum ditinjau lebih lanjut. Semua artikel yang diterima akan ditinjau oleh peer-reviewer dengan metode double-blind.</p> en-US (Patmawati) (Yon Purjianto) Wed, 29 Jun 2022 07:47:34 +0000 OJS 60 Application of Modified Starch on Bioplastic Spoon Based Carrageenan from Eucheuma cottonii on Biodegradability and Water Resistance <p>Polysaccharides such as carrageenan are potential materials that can be used as bioplastics. Modified starch is a material that can reduce the hydrophilic properties and increase the hydrophobic and mechanical properties of bioplastics. The purpose of this study was to determine the effect of the application of modified starch on carrageenan-based bioplastic spoons from seaweed Eucheuma cottonii on the biodegradability and water resistance, and to determine the best formulation of bioplastic spoons that could produce the best biodegradability and water resistance. The experimental method in this study used a completely randomized design. The treatment given was the concentration of modified starch (0; 2; 2.5; and 3 grams). The results showed that the addition of modified starch would slow down the rate of biodegradation and improve water resistance, but produced fluctuating values caused by various factors.</p> <p> </p> Muhammad Dzaky, Laksmi Sulmartiwi, Dwi Yuli Pujiastuti Copyright (c) 2022 Muhammad Dzaky, Laksmi Sulmartiwi, Dwi Yuli Pujiastuti Wed, 29 Jun 2022 00:00:00 +0000 Test of Total Volatile Base Nitrogen (TVB-N) in Tuna (Thunnus Sp.) at the at the Technical Implementation Unit for Quality Testing and Development of Marine and Fishery Product Banyuwangi, East Java <p>Product quality is the physical condition, function, and nature of a product that can meet the tastes and needs of consumers, therefore there needs to be maximum efforts that can be made to maintain the quality of raw materials, especially fresh fish and the example is tuna fish. One of the parameters of fish chemical is total volatile base nitrogen (TVB-N). Testing the levels of TVB-N at the Technical Implementation Unit for Quality Testing and Development of Marine and Fishery Product Banyuwangi begins with sample characterization, including: complete weight, central temperature, pH and water content. The method used is guided by SNI 2354.8:2009 which consists of the preparation, distillation and titration stages. The standard level of TVB-N for fresh fish suitable for consumption according to SNI 2354.8:2009 is 20-30 mgN/100 g. The results of testing the levels of TVB-N of tuna fish samples ranged from 16.29-29.57 mgN/100 g, which means it is still within the acceptable level of consumption, that is suitable to SNI 2354.8:2009 is 20-30 mgN/100 g.</p> Agata Kinanthi, Eksi Dyah Yuliarti, Wahju Tjahjaningsih Copyright (c) 2022 Journal of Marine and Coastal Science Wed, 29 Jun 2022 00:00:00 +0000 Depuration of Heavy Metals with Nanoparticle-Sized Active Charcoal from Coconut Shell (Cocos nucifera) in Blood Cockles (Anadara granosa) <p>Anadara granosa are one of the benthic organisms that are frequently reported because contained heavy metals because of water pollution. This is because A. granosa is a feeder filter so that accumulates heavy metals in its body. Reduce the levels of heavy metals with activated charcoal from coconut shells in the absorbance process using the depuration method. It is re-optimized with the use of nano-active charcoal. The goal was to determine the effect of concentrations of nano-active charcoal from coconut shells on the heavy metal content of A. granosa. Stages of this reserch, namely charcoal activation, ultrasonication, SEM testing, blood shell depuration, and heavy metal testing. Based on the results of the Scanning Electron Microscope (SEM) Test it is known that the charcoal particles are sized 10-9 nm. The types of heavy metals found included hydrargyrum (Hg) 0.0009 mg/kg, cadmium (Cd) 0.62 mg/kg, and plumbum (Pb) 1.82 mg/kg. Heavy metals with lowest content is found in P5 (active charcoal concentration of 15% of the sample weight) of mercury (Hg) 0.0002 mg/kg; cadmium (Cd) 0.1 mg/kg; and lead (Pb) 0.373 mg/kg. This shows that the higher concentraion of activated charcoal given, the lower heavy metal content.</p> Putri Alia Paramitha, Yusuf Taufik Hidayat, Kamiliya Zahrah Taher, Intan Cahyarini, Boedi Setya Rahardja, A Shofy Mubarak, Kustiawan Tri Pursetyo Copyright (c) 2022 Journal of Marine and Coastal Science Wed, 29 Jun 2022 00:00:00 +0000 The Effect of Adding Cornstarch to The Chemical Characteristics of Green Mussel Paste Flavor <p>Green mussels is one of Indonesia's fisheries commodities that has a high export value. The high export activity of shellfish products will have an impact on the environment due to shell waste produced. Utilization of shell shell waste is a solution to overcome environmental pollution and can be in the form of diversification of food products that can be used as raw materials for food flavorings. Making a food flavor or natural flavor requires an emulsifier. One ingredient that can be used as an emulsifier is cornstarch. The purpose of this study was to determine the effect of adding cornstarch to the chemical characteristics of the green mussel paste flavor. This study used a Completely Randomized Design (CRD) consisting of 5 treatments with cornstarch concentration of 0%, 2.5%, 5%, 7.5%, and 10% with 4 replications. Protein and fat content are the main components of making flavors. The main parameters used in this study are flavor paste with emulsifier having proximate levels (protein, water content, and fat content) and supporting parameters are yield, VRS levels, water solubility, and pH levels. The results of this study indicate that the addition of gelatin has a significant effect (P &lt;0.05) on the chemical characteristics of protein, fat, water content, yield, water solubility, VRS, and pH. Pasta flavor with a concentration of 10% has good levels of protein, fat, water content, yield value, water solubility , and VRS.</p> <p> </p> Mila Ayu, Endang Dewi Masithah, Eka Saputra Copyright (c) 2022 Journal of Marine and Coastal Science Wed, 29 Jun 2022 00:00:00 +0000 The Effect of Avicennia marina Fruit Flour as a Wheat Flour Subtitution on the Quality and Fiber Enhancement in Crackers <p>Avicennia marina is a plant that is commonly found in coastal areas. Avicennia marina fruit is known to have high carbohydrate and crude fiber content so that it has great potential as an alternative food ingredient that is able to meet the nutritional needs of the body. The purpose of the study was to of Avicennia marina fruit flour on the quality of crackers and its effect on the crude fiber content of crackers and to determine the best formulation for substitution of Avicennia marina fruit flour on crackers. The research uses experimental method with 5 different substitution treatments (0, 25, 30, 35 and 40%). Parameters observed were water content, ash content, protein content, crude fiber, hardness, organoleptic and yield content. The results showed that the best treatment was found in the substitution treatment of 25% Avicennia marina fruit flour with a moisture content, ash, protein, crude fiber, hardness of texture and yield are 3.18%, 2.56%, 6.75%, 3.39%, 42.18 N and 67.62%, respectively. The organoleptic results of the best treatment showed that organoleptic values included texture, taste, flavor and color are accepted by the panelists.</p> Nanda Ghaluh Ary Nashir, Juni Triastuti, Dwitha Nirmala Copyright (c) 2022 Journal of Marine and Coastal Science Wed, 29 Jun 2022 00:00:00 +0000