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All Journal Media Teknologi Hasil Perikanan NIKe Jurnal Ilmiah Perikanan dan Kelautan | Fisheries and Marine Scientific Journal Bawal : Widya Riset Perikanan Tangkap Jambura FIsh Processing Journal Jurnal Abdi Insani Indonesian Journal of Oceanography Jurnal Pengabdian Papua
Sri Rahayu Kalaka
Universitas Negeri Gorontalo
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Pemanfaatan Kulit Ikan Lele Sebagai Bahan Baku Keripik Ikan Yusuf, Nikmawatisusanti; Naiu, Asri Silvana; Kalaka, Sri Rahayu
JURNAL PENGABDIAN PAPUA Vol 9 No 3 (2025)
Publisher : LPPM Uncen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/jpp.v9i3.4959

Abstract

Catfish is one of the most widely cultivated freshwater fish and serves as an important source of animal protein. Beyond its flesh, catfish skin possesses potential as a raw material for developing nutritious and economically valuable food products such as fish-skin chips. This community service activity involved counseling and hands-on training for local catfish farmers and households. The program introduced techniques for processing catfish skin into chips, focusing on practical demonstrations and participatory learning. The activity revealed a strong interest and willingness among participants, particularly catfish farmers, housewives, and young women, to utilize catfish skin as a processed product. Participants actively engaged in the training sessions. The resulting product was catfish-skin chips with favorable characteristics, including crispiness, savory taste, and preferred seasoning and aroma. The activity successfully enhanced community knowledge, skills, and motivation in diversifying fish-based products. By introducing catfish-skin chips as a value-added product, the program demonstrated an effective way to transform aquaculture by-products into healthy, nutritious, and economically beneficial foods. 
Tingkat Penerimaan Nori (Gracilaria sp.) dengan Kombinasi Gelatin Tulang Ikan: Sensory Acceptance of Nori (Gracilaria sp.) Combine with Fish Bone Gelatin Kalaka, Sri Rahayu; Naiu, Asri Silvana; Yusuf, Nikmawatisusanti
Media Teknologi Hasil Perikanan Vol. 13 No. 2 (2025)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.13.2.2025.64097

Abstract

Nori is a food product made from Gracilaria sp. which is increasingly in demand as a functional food source, but its sensory quality is greatly influenced by the binder used, one of which is gelatin. This study aims to analyze the effect of different combinations of fish bone gelatin on the hedonic acceptance level of nori made from Gracilaria sp. The main ingredient used is Gracilaria sp. seaweed combined with varying concentrations of fish bone gelatin (1%, 3% and 5%). The hedonic test was conducted by semi-trained panelists using a scale of 1–9 for appearance, taste, aroma, and texture parameters. The research data were analyzed using Kruskall wallis and Duncan's advanced test to see significantly different treatments. The results showed that the appearance of nori was relatively similar in all treatments with an average score of 7.00–7.04, as well as taste having a score of 7.36–7.68, while aroma and texture tended to be preferred in the 1% gelatin combination with values ​​of 7.24 for aroma and 7.64 for texture, respectively. Differences in gelatin concentration significantly affected sensory balance, with the use of high-density gelatin enhancing flavor by suppressing aftertaste, but decreasing aroma (6.60) and texture (6.84). Conversely, the use of low-density gelatin maintained the distinctive seaweed aroma and produced a crunchy texture preferred by panelists Kata kunci:  gelatin, gracilaria sp., nori, sensory   Nori merupakan produk pangan berbahan dasar Gracilaria sp. yang semakin diminati sebagai sumber pangan fungsional, namun kualitas sensori sangat dipengaruhi oleh bahan pengikat yang digunakan, salah satunya gelatin. Penelitian ini bertujuan untuk menganalisis pengaruh kombinasi gelatin tulang ikan yang berbeda terhadap tingkat penerimaan hedonik nori berbahan dasar Gracilaria sp.. Bahan utama yang digunakan adalah rumput laut Gracilaria sp. yang dikombinasikan dengan variasi konsentrasi gelatin tulang ikan (1%, 3% dan 5%). Uji hedonik dilakukan oleh panelis agak terlatih menggunakan skala 1–9 terhadap parameter kenampakan, rasa, aroma, dan tekstur. Data hasil penelitian dianalisis menggunakan Kruskall wallis dan uji lanjut Duncan untuk melihat perlakuan yang berbeda nyata. Hasil penelitian menunjukkan bahwa kenampakan nori relatif sama pada semua perlakuan dengan skor rata-rata 7,00–7,04, begitupun dengan rasa memiliki skor 7,36 -7,68, sedangkan aroma dan tekstur cenderung lebih disukai pada kombinasi gelatin 1% dengan nilai masing-masing 7,24 untuk aroma dan 7,64 untuk tekstur. Perbedaan konsentrasi gelatin berpengaruh nyata terhadap keseimbangan sensori, dimana penggunaan gelatin tinggi meningkatkan cita rasa dengan menekan aftertaste, namun menurunkan skor aroma (6,60) dan tekstur (6,84). Sebaliknya, penggunaan gelatin rendah mempertahankan aroma khas rumput laut serta menghasilkan tekstur renyah yang lebih disukai panelis. Kata kunci:  gelatin, gracilaria sp., nori, sensori
Tren Suhu Permukaan Laut, Anomali Ekstrem, dan Keterkaitannya dengan ENSO di Teluk Tomini dan Perairan Sekitarnya Periode 2003–2025 Kasim, Faizal; Kalaka, Sri Rahayu; Habibie, Sitty Ainsyah; Sau, Melisa Juliana
Indonesian Journal of Oceanography Vol 8, No 1 (2026): Indonesian Journal of Oceanography
Publisher : University of Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijoce.v8i1.30633

Abstract

Penelitian ini mengkaji tren jangka panjang suhu permukaan laut (SPL) dan respons spasial terhadap ENSO di Teluk Tomini, Laut Maluku/Seram, dan Laut Sulawesi menggunakan data NOAA Optimum Interpolation Sea Surface Temperature (NOAA CDR OISST v2.1) periode 2003–2023 dengan validasi data 2024–2025. Analisis regresi linier menunjukkan tren pemanasan signifikan di seluruh wilayah dengan laju 0,025–0,033 °C tahun⁻¹. Analisis korelasi mengungkap heterogenitas respons yang kontras; Laut Maluku/Seram menunjukkan korelasi negatif yang signifikan (r = -0,499) terhadap indeks ONI, mengkonfirmasi perannya sebagai jalur transmisi sinyal Pasifik. Sebaliknya, Teluk Tomini dan Laut Sulawesi menunjukkan korelasi yang lemah, mengindikasikan dominasi faktor oseanografi lokal. Validasi terhadap data aktual 2024–2025 menunjukkan deviasi suhu yang berada sedikit di bawah garis tren prediksi, menandakan adanya modulasi variabilitas antartahun terhadap pemanasan jangka panjang. Temuan ini menegaskan bahwa strategi adaptasi perikanan di kawasan ini memerlukan pendekatan spesifik lokasi yang mengintegrasikan indikator iklim global dan dinamika lokal.
Co-Authors Ahmad, Indra G Ahmad, Nurain Arman, Veggy Asri Silvana Naiu Bulotio, Nur Fitriyanti Faiza A Dali Faizal Kasim Femy M. Sahami Femy Mahmud Sahami Habibie, Sitty Ainsyah Iin Susilawati Lantu Nikmawatisusanti Yusuf Pasisingi, Nur Alim Rahim Husain Rita Marsuci Harmain Sandrianto Djunaidi Sau, Melisa Juliana Sitti Nursinar