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All Journal NIKe Jurnal Ilmiah Perikanan dan Kelautan | Fisheries and Marine Scientific Journal Bawal : Widya Riset Perikanan Tangkap Jambura FIsh Processing Journal Jurnal Abdi Insani
Sri Rahayu Kalaka
Universitas Negeri Gorontalo
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences

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Journal : Jambura FIsh Processing Journal

 1 
Pengaruh Perbedaan Jenis Kemasan Terhadap Mutu Permen Soba Rumput Laut Kappaphycus alvarezii Selama Penyimpanan Kalaka, Sri Rahayu
Jambura Fish Processing Journal Vol 5, No 2 (2023): VOLUME 5 NOMOR 2, JULY 2023
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v5i2.19279

Abstract

Penelitian ini bertujuan mengetahui pengaruh perbedaan jenis kemasan terhadap mutu permen soba rumput laut Kappaphycus alvarezii. Adapun perlakuan dalam penelitian ini yaitu kemasan yang berbeda dengan lama penyimpanan 0, 7, 14, 21 dan 28 hari. Parameter yang diuji meliputi warna, kadar abu dan kapang. Penelitian ini dirancang menggunakan metode Rancangan Acak Lengkap (RAL) Faktorial dan uji lanjut BNT. Hasil penelitian diketahui bahwa lama penyimpanan permen soba yang dikemas dengan kemasan yang berbeda berpengaruh nyata pada warna, kadar abu dan kapang. Warna permen yang dikemas edible film berbasis gelatin kompleks selama 28 hari masih disukai oleh panelis, sedangkan yang dikemas kertas minyak setelah 7 hari tidak disukai oleh panelis. Hasil pengujian kadar abu menunjukkan bahwa permen soba yang dikemas kertas minyak memenuhi SNI hingga penyimpanan 7 hari, sedangkan yang dikemas edible film belum memenuhi SNI. Hasil pengujian kapang menunjukkan bahwa permen soba yang dikemas dengan kemasan yang berbeda hingga penyimpanan 28 hari memenuhi SNI kembang lunak.
Organoleptic, Physical And Chemical Characteristics Of Edible Gelatin-Chitosan-Ginger Film Kalaka, Sri Rahayu; Naiu, Asri Silvana; Husain, Rahim
Jambura Fish Processing Journal Vol 4, No 2 (2022): VOLUME 4 NOMOR 2, JULY 2022
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v4i2.13361

Abstract

The purpose of this study was to examine the quality of edible film packaging based on gelatinchitoson-ginger. The treatment in this study was the use of different gelatins (0.5g, 1g and 1.5g). Parameters tested include hedonic organoleptic testing (taste, texture and aroma), thickness and solubility. The research was analyzed using descriptive method. The results showed that the edible film formula A had the criteria of tasteless, difficult to dissolve, very elastic texture, slightly sour smell, 0.0202mm thickness and 29.10% solubility. Edible film formula B has the criteria of tasteless, easily soluble, elastic texture, slightly sour smell, 0.0272mm thickness and solubility: 37.13%. Edible film formula C has the criteria of tasteless, easy to dissolve, fairly elastic texture, 0.0293mm thickness and solubility: 39.90%.
Mutu Permen Soba Rumput Laut (Kappaphycus alvarezii) Pada Lama Pemasakan Yang Berbeda Kalaka, Sri Rahayu; Yusuf, Nikmawatisusanti; Ahmad, Nurain
Jambura Fish Processing Journal Vol 7, No 1 (2025): VOLUME 7 NOMOR 1, JANUARY 2025
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v7i1.28305

Abstract

This research aims to determine the hedonic quality and crude fiber of seaweed buckwheat candy. This research used three levels of treatment, namely 1 hour, 1.5 hours and 2 hours of cooking. The parameters tested include hedonic quality and crude fiber. The research method used is the experimental method. The data analysis used was Kruskall waliis and Completely Randomized Design (CRD), Duncan continued testing with the help of SPSS 25. The results showed that seaweed buckwheat candy with different cooking times, namely 1 hour, 1.5 hours and 2 hours had a significant effect on taste, the aroma and texture of the candy produced, while the crude fiber content had no significant effect. Organoleptically, the hedonic quality of seaweed buckwheat candy has a good taste, coconut milk and brown sugar have a strong taste, have a slight seaweed taste to very good, coconut milk and strong brown sugar do not have a seaweed taste; buckwheat candy has a strong coconut milk and brown sugar scent, not a seaweed scent to a very strong coconut milk and brown sugar scent, not a seaweed scent; the texture of the candy is soft to soft, slightly hard. Seaweed buckwheat candy crude fiber ranges from 1.51% - 1.71%.
Co-Authors Ahmad, Indra G Ahmad, Nurain Asri Silvana Naiu Bulotio, Nur Fitriyanti Faiza A Dali Faizal Kasim Femy M. Sahami Iin Susilawati Lantu Nikmawatisusanti Yusuf Nur Alim Pasisingi Rahim Husain Rita Marsuci Harmain Sitti Nursinar Veggy Arman