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All Journal Jambura FIsh Processing Journal Research Review: Jurnal Ilmiah Multidisiplin
Fernandy M. Djailani
Universitas Negeri Gorontalo
Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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Aktivitas Antibakteri Masker Gel Peel-Off Berbahan Lamun Enhalus acoroides Terhadap Staphylococus aureus Suci Yanti Adam; Rieny Sulistijowati; Fernandy M. Djailani
Jambura Fish Processing Journal Vol 8, No 2 (2026): VOLUME 8 NOMOR 2, JULY 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v8i2.37377

Abstract

Enhalus acoroides seagrass has potential as a natural antibacterial agent because it contains flavonoid and alkaloid compounds that can inhibit the growth of Staphylococcus aureus bacteria. This study aimed to formulate and characterize a peel-off gel mask containing E. acoroides extract as a natural antibacterial agent. The research procedures included the extraction of bioactive compounds from seagrass, the preparation of peel-off gel masks with various extract concentrations, and antibacterial activity testing against S. aureus using the disc diffusion method. In addition, pH and homogeneity tests of the formulations were also conducted. The study employed a Completely Randomized Design (RAL) with one treatment consisting of four extract concentration levels, namely 0 mL, 10 mL, 15 mL, and 20 mL, with three replications for each treatment. The results showed that differences in extract concentration had a significant effect (p0.05) on the antibacterial activity of the peel-off gel mask. The inhibition zone diameters ranged from 8.15 mm to 11.80 mm. The homogeneity test indicated that all formulations had a uniform texture without coarse particles. The pH test demonstrated that the mask formulations had a significant effect (p0.05), with pH values ranging from 6.11 to 6.67. These values were within the standard pH range for peel-off gel masks and were considered safe for skin application. Formulations containing 15 mL and 20 mL of extract exhibited the highest antibacterial activity, categorized as strong, with inhibition zone diameters of 10.19 mm and 11.80 mm, respectively. The antibacterial activity was presumed to be associated with the presence of flavonoid and alkaloid compounds that possess bacteriostatic properties. Based on the findings, the peel-off gel mask containing Enhalus acoroides extract has the potential to be developed as a natural antibacterial cosmetic product.
Pengaruh Penambahan Wortel (Daucus carota L) terhadap Karakteristik Kimia dan Organoleptik Sosis Ikan Tongkol (Euthynnus affinis) Adhan Labatjo; Rahim Husain; Fernandy M. Djailani
Research Review: Jurnal Ilmiah Multidisiplin Vol. 5 No. 1 (2026): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2026 - Juli 2026)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v5i1.342

Abstract

Mackerel tuna is known for its high protein content, however, its utilization remains limited and lacks diversification. One form of product diversification is the processing of mackerel tuna into sausage. The addition of food ingredients, such as carrots, can enhance the nutritional value, particulary vitamin A content, and improve the product’s physical and organoleptic characteristics. This study aims to determine the influence of carrot addition on the chemical and organoleptic properties of mackerel tuna sausage. The method employed was an experimental design using a Completely Randomized Design (CRD) with three treatment levels of carrot addition (60g, 70g, and 80g), each with several replications. The observed parameters included moisture content, protein content, vitamin A content, and organoleptic evaluation covering tasta, aroma, texture, and color. The findings showed that the moisture content at 60g treatment was 72.93%, at 70g was 74.04%, and at 80g was 74.65%. the protein content at 60g treatment was 11.97%, at 70g was 12.07%, and at 80g was 13.14%. These findings indicate that both moisture and protein content increased across all treatments. The organoleptic test result revealed that the best treatment was the addition of 80g of carrot, which was preferred by the panelists for taste, aroma, texture, and color. In conclusion, the addiotion of carrot improves the chemical and organoleptic quality of mackerel tuna sausage. Therefore, carrots can be atilized as an additive ingredient to enhance the nutritional value and overall quality of processed fish products.
Analisis Tingkat Kesegaran Ikan Konsumsi Di Pelabuhan Perikanan Tenda Berdasarkan Uji Organoleptik Dan Derajat Keasaman (pH) Muh. Alsere Bardian Sahaba; Wila Rumina Nento; Fernandy M. Djailani; Sumrin Sumrin; Mita Alvionita
Jambura Fish Processing Journal Vol 8, No 2 (2026): VOLUME 8 NOMOR 2, JULY 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v8i2.39151

Abstract

Fish is the primary source of animal protein for the Indonesian people, particularly in coastal areas such as Gorontalo Province. The freshness of fish is a key factor in ensuring food quality and safety. This study aimed to evaluate the freshness levels of fish for human consumption at Tenda Fishing Port in Gorontalo Regency based on organoleptic parameters and pH values. The samples consisted of four fish species: mackerel (Rastrelliger kanagurta), blue lolosi (Caesio caerulaurea), layang fish (Decapterus sp.), and yellow selar (Selaroides leptolepis), with four fish of each species collected using purposive sampling. Organoleptic testing was conducted by 25 semi-trained panelists in accordance with SNI 2729:2013, evaluating parameters such as appearance, gills, mucus, texture, and odor on a scale of 1-9. pH measurements were taken using pH indicator paper on the dorsal flesh. The results showed that all four fish species received organoleptic scores above 7, indicating that they were fresh and fit for consumption according to SNI 2729:2013 standards. pH measurements showed that mackerel and yellow mackerel had pH levels of 6,5-6,9, while blue lolosi and layang fish had pH levels of 6,2-6,5, which is consistent with the condition of fish in the rigor mortis phase. The correlation between high organoleptic scores and a pH range of 6,2-6,9 indicates that the fish for human consumption traded at Tenda Fishing Port were still fresh at the time of sampling. Consistent implementation of a cold chain system is necessary to maintain the quality of the fish until it reaches consumers.
Co-Authors Adhan Labatjo Mita Alvionita Muh. Alsere Bardian Sahaba Rahim Husain Rieny Sulistijowati Suci Yanti Adam Sumrin Sumrin Wila Rumina Nento