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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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Soba Candy Products Formulation with the Addition of the Seaweed Eucheuma cottonii Sri Rahayu Kalaka; Femy M Sahami; Nikmawatisusanti Yusuf
The NIKe Journal VOLUME 8 ISSUE 4 | DECEMBER 2020
Publisher : Faculty of Fishery and Marine Sciences - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v8i4.7844

Abstract

This study aims to determine the formulation of soba candy without seaweed and the formulation of soba candy with the addition of seaweed, the level of preference for the panelists with the addition of seaweed and the quality characteristics of the selected seaweed soba candy. This research activity was carried out in the Laboratory of Testing and Guidance for the Quality of Fishery Products in Gorontalo Province which was divided into two stages. Preliminary research was carried out to determine the basic formulation without seaweed. The main study was to determine the formulation with the addition of seaweed (30%, 40% and 50% by weight of brown sugar) which was analyzed organoleptically using the hedonic test (level of preference) and hedonic quality. The data obtained were analyzed descriptively and to determine the differences between treatments using the Kruskall Wallis method, and to determine the selected / preferred product using the Bayes method. The results showed that the basic formulation (without seaweed) obtained was 100 g brown sugar with 200 ml coconut milk and a formula with additional seaweed that was 40% by weight of brown sugar. Characteristics of the hedonic quality of the selected products obtained in the form of soba candy with the addition of seaweed are soft, less tidy, delicious taste and specific types and specific smells and fresh without additional odor and the results of proximate analysis are 9.94% moisture content, 0.92% ash content, high levels of 4.24% fat, 3.68% protein content and 82.13% carbohydrate content. Keywords: Seaweed; brown sugar; coconut milk; candy; organoleptic.
PENGGELOLAAN SAMPAH RUMAH TANGGA DI PESISIR DESA LAUT BIRU DAMPAK SAMPAH TERHADAP EKOSISTEM LAUT Veggy Arman; Faizal Kasim; Nur Alim Pasisingi; Sri Rahayu Kalaka; Iin Susilawati Lantu; Indra G Ahmad
Jurnal Abdi Insani Vol 11 No 1 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i1.1159

Abstract

Laut Biru Village is a village located in Bone Raya District, Bone Bolango Regency. The area of this village is 2.64 km2 with a percentage of the sub-district area of 4.12%. The population of Laut Biru Village is 711 thousand people or 1.79% of the total population in Bone Raya District. The occupations of some people are farmers and fishermen. In the context of development and community independence, Laut Biru Village adheres to the Together We Advance concept or a concept where the community voluntarily works together to achieve goals without depending on assistance from the government or other institutions. The aim of this activity is to help local communities gain knowledge and skills in utilizing the resources they have to improve welfare through waste management and contribute to maintaining the sustainability of the marine environment and coastal ecosystems. The method used is the individual mentoring method by providing training and mentoring which is equipped with learning by doing techniques (learning while working). The Thematic Real Work Lecture Program in Laut Biru Village lasts for 45 days. Program activities begin with the initial stage of direct observation in coastal areas. The core program focuses on increasing the self-sufficiency of seaside community reserves by addressing the impact of waste on marine ecosystems and encouraging household waste management. The program's core activities include outreach to increase awareness about the dangers of waste and the importance of utilizing existing resources. Implementation of the core program activities for Gorontalo State University KKN-T students in Laut Biru Village began with providing outreach on the Dangers of the Impact of Waste on Marine Ecosystems and Management of Household Waste on the Coast of Lau Biru Village by presenters from Gorontalo State University Lecturers and the lets clean our ocean program namely social service activities carried out along the coast of Laut Biru Village which involve all elements of society and the government of Laut Biru Village. The collected waste is then processed into paving blocks. Garbage is the biggest problem in Laut Biru Village. Because there is no TPA (Final Disposal Site) so people throw their rubbish on the edge of the beach. Therefore, follow-up action is needed regarding waste so that it does not spread and damage the environment and marine ecosystem.
Karakteristik Mutu Kimiawi Permen Soba Rumput Laut (Kappaphycus alvarezii) Sri Rahayu Kalaka; Sitti Nursinar
The NIKe Journal VOLUME 11 ISSUE 4 | DECEMBER 2023
Publisher : Faculty of Fishery and Marine Sciences - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v11i5.24595

Abstract

Potensi rumput laut yang melimpah di perairan Indonesia telah dimanfaatkan untuk menghasilkan berbagai produk olahan, seperti dimanfaatkan dalam pembuatan permen soba atau yang dikenal dengan gula-gula pahanga. Tujuan penelitian ini adalah untuk mengevaluasi komposisi kimia dari permen soba yang diperkaya dengan komposisi rumput laut terpilih yaitu sebesar 40% dari berat gula merah. Penelitian dilakukan di Laboratorium Kimia dan Analisis Makanan Departemen Gizi Masyarakat Fakultas Ekologi Manusia Institut Pertanian Bogor. Metode penelitian yaitu eksperimen laboratorium yang dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa permen soba dengan penambahan rumput laut 40% memiliki kadar air sebesar 9,94%, kadar abu sebesar 0,92%, kadar lemak sebesar 4,24%, kadar protein sebesar 3,68%, dan kadar karbohidrat sebesar 82,13%. Sementara itu, permen soba tanpa penambahan rumput laut memiliki kadar air sebesar 9,60%, kadar abu sebesar 0,90%, kadar lemak sebesar 4,39%, kadar protein sebesar 3,25%, dan kadar karbohidrat sebesar 82,75%.
STRUKTUR UMUR, LAJU PERTUMBUHAN DAN MORTALITAS IKAN MANGGABAI (Glossogobius giuris) DI DANAU LIMBOTO Nursinar, Sitti; Kalaka, Sri Rahayu
BAWAL Widya Riset Perikanan Tangkap Vol 16, No 1 (2024): (APRIL) 2024
Publisher : Politeknik Kelautan dan Perikanan Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/bawal.16.1.2024.35-44

Abstract

Ikan Manggabai, secara ilmiah dikenal dengan nama Glossogobius giuris merupakan ikan ekonomis penting yang banyak ditemukan di Danau Limboto dan sangat digemari mayoritas penduduk Provinsi Gorontalo. Saat ini terjadi penurunan populasi ikan tersebut sehingga menyebabkan harga pasarnya meningkat. Penurunan ini disebabkan oleh mengecilnya dan menyempitnya Danau Limboto yang menjadi habitat alami spesies ini. Penelitian ini berlangsung di Danau Limboto, Kabupaten Gorontalo, pada bulan Februari hingga Juli 2023. Pengumpulan data pada penelitian ini berupa observasi dan tinjauan literatur yang ada untuk mengkategorikan ikan menurut umur dan laju pertumbuhan serta mortalitasnya. Data dianalisis dengan menggunakan soft ware FISAT II. Pengambilan sampel dilakukan dua kali seminggu selama tiga bulan. Hasil penelitian mengungkapkan bahwa ikan manggabai yang ditangkap dari Danau Limboto memiliki panjang tubuh berkisar antara 49,00 - 149,50 mm. Ikan-ikan ini diklasifikasikan ke dalam empat kelompok umur yang berbeda: kelompok pertama (L1) memiliki panjang rata-rata 81,96 mm, kelompok kedua (L2) berukuran sekitar 90,31 mm, kelompok ketiga (L3) memiliki rata-rata panjang 98,48 mm, dan kelompok keempat (L4) mencapai panjang rata-rata 125,01 mm. Laju pertumbuhan (k) sebesar 0,76. Laju mortalitas total (Z) = 0,28 per tahun; mortalitas alami (M) = 0,05 per tahun dan mortalitas penangkapan (F) = 0,33 per tahun. Hasil penelitian menunjukkan bahwa ikan manggabai yang ditangkap di Danau Limboto sedang dalam kelompok umur matang gonad, mempunyai laju pertumbuhan yang cepat serta tingkat kematian karena penangkapan (F) yang tinggi.
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%.
PENGARUH PENGGUNAAN LARUTAN KUNYIT (Curcuma domestica Val) TERHADAP pH DAN ALT IKAN BELOSO (Glossogobius sp.) Harmain, Rita Marsuci; Dali, Faiza A.; Kalaka, Sri Rahayu
The NIKe Journal VOLUME 12 ISSUE 2 | JUNE 2024
Publisher : Fakultas Kelautan dan Teknologi Perikanan - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v12i2.25958

Abstract

This study aims to determine the effect of using turmeric (Curcuma domestica Val) solution on the pH and ALT of beloso fish (Glossogobius sp.). The treatment factor is a turmeric solution consisting of 10% (A), 20% (B) and 30% (C) for soaking times of 12 hours, 24 hours, 36 hours and 48 hours. The data analysis used was a Completely Randomized Factorial Design and the data results were significantly different followed by the Least Significant Difference (BNT) test. The results of the research showed that the use of turmeric solution and different soaking times had an effect on the pH and ALT of beloso fish. Beloso fish soaked in 30% turmeric solution for 24 hours had a pH value of 5.72% and an ALT value of 3.2x105 colonies/g. These results are in accordance with SNI 01-2729.1.2006 concerning fresh fish.
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%.
Pemberian Pakan yang Berbeda Terhadap Pertumbuhan Benih Ikan Nila (Oreochromis niloticus) Kalaka, Sri Rahayu; Bulotio, Nur Fitriyanti; Nursinar, Sitti
The NIKe Journal VOLUME 12 ISSUE 4 | DECEMBER 2024
Publisher : Fakultas Kelautan dan Teknologi Perikanan - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v12i4.30412

Abstract

Penelitian ini bertujuan untuk mengetahui untuk mengetahui pengaruh frekuensi pemberian pakan terhadap pertumbuhan benih ikan nila (Oreochromis niloticus). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal yaitu pemberian dosisi pakan yang berbeda dengan 4 perlakuan diulang sebanyak 3 kali. Hasil penelitian menunjukkan bahwa frekuensi pemberian pakan dapat mempengaruhi pertumbuhan benih ikan nila (Oreochromis niloticus). Perlakuan P4 memiliki pertumbuhan berat dan panjang ikan yang tertinggi selama 9 minggu pemeliharaan jika dibandingkan dengan P3, P2 dan P1. Untuk berat ikan pada perlakuan P4 sebesar 35 gram sedangkan untuk panjang ikan sebesar 29 cm. Sedangkan pertumbuhan berat dan panjang ikan yang terendah pada perlakuan P1 yaitu berat 27 gram dan panjang ikan 26 cm.
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