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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 International Journal of Multidisciplinary Sciences and Arts
Sri Rahayu Kalaka
Universitas Negeri Gorontalo
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Social Sciences Other

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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
Transformasi Spesies Invasif Menjadi Produk Bernilai: Inisiatif Pengolahan Ikan Sapu-sapu di Desa Limehe Timur Femy Mahmud Sahami; Sri Rahayu Kalaka; Sitti Nursinar; Sandrianto Djunaidi
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.v9i3.4953

Abstract

The overpopulation of suckermouth catfish (Pterygoplichthys spp.), an invasive species in Lake Limboto, has significantly impacted local fish biodiversity and fishing productivity in Limehe Timur Village, Gorontalo. This community service program aimed to transform ecological pressure into economic potential by training local residents, particularly housewives and youth groups, to process suckermouth catfish into fish meal. The activity was conducted through participatory methods, including technical lectures, hands-on training, and group demonstrations. The training covered fish selection, cleaning, steaming, controlled drying, grinding, and hygienic packaging using simple household equipment. Results indicated an increase in participants' knowledge and skills, as well as heightened interest in utilizing invasive fish as an alternative protein source. The program also introduced basic product quality parameters and emphasized the importance of safe processing practices. This initiative created opportunities for income diversification and household-scale enterprise development. The success of this program highlights the potential of integrated, locally adapted empowerment initiatives in managing invasive species while simultaneously enhancing community livelihoods. 
Pemanfaatan Kulit Ikan Lele Sebagai Bahan Baku Keripik Ikan Nikmawatisusanti Yusuf; Asri Silvana Naiu; Sri Rahayu Kalaka
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. 
Pengaruh Lama Perebusan terhadap Rendemen dan Karakteristik Kimia Ikan Kayu Cakalang (Katsuwonus pelamis): Studi Kasus Di PT. XYZ Ujang Zulkifli; Asri Silvana Naiu; Sri Rahayu Kalaka
The NIKe Journal VOLUME 14 ISSUE 2 | JUNE 2026
Publisher : Fakultas Kelautan dan Teknologi Perikanan - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v14i2.39537

Abstract

Pemanfaatan ikan cakalang banyak dilakukan oleh masyarakat karena ikan cakalang mengandung banyak protein, salah satu produk pemanfaatan ikan cakalang yaitu pembuatan ikan kayu. Penelitian ini bertujuan untuk menganalisis pengaruh lama perebusan terhadap rendemen dan karakteristik kimia ikan kayu untuk menghasilkan ikan kayu terbaik dari perebusan pada taraf 40, 50, dan 60 menit. Metode analisis yang digunakan dalam penelitian ini yaitu perhitungan rendemen, pengujian kadar air, kada protein, kadar lemak dan kadar asam lemak. Hasil penelitian menunjukan bahwa rendemen setelah perebusan yaitu 77,33% - 79,73%, dan setelah pengasapan yaitu: 18,00% - 18,85%. Kadar air 16,35 – 15,69%, kadar protein 79,48 – 75,65%, kadar lemak 5,35 – 4,64%, asam lemak (asam palmitat 22,66 - 22,04%, asam stearat 12,41 – 12,64%, asam oleat 8,91 – 7,41%). Berdasarkan data pengujian, semakin lama waktu perebusan ikan semakin berkurang rendemen, kadar air, kadar protein, kadar lemak dan asam lemak. Waktu optimal diperoleh pada hasil perebusann 50 menit. Hasil penelitian ini juga mempengaruhi efisiensi interval waktu 10 menit dan sesuai dengan SNI 2691:2017 ikan kayu.
Effect of Sonneratia alba Leaf Extract on Antioxidant Activity and Moisturizer Gel Properties Rahmiati Molamahu; Faiza A. Dali; Sri Rahayu Kalaka
International Journal of Multidisciplinary Sciences and Arts Vol. 5 No. 3 (2026): International Journal of Multidisciplinary Sciences and Arts, Article July 2026
Publisher : Information Technology and Science (ITScience)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/ijmdsa.v5i3.9349

Abstract

The skin functions as the primary barrier against environmental stressors, where ultraviolet radiation and pollutants induce oxidative stress and accelerate premature aging. Although Sonneratia alba leaves possess considerable antioxidant potential, information regarding their application in moisturizer gel formulations remains limited. This study evaluated the effect of different concentrations of S. alba leaf extract on the antioxidant activity and physical properties of a moisturizer gel. A completely randomized design was employed using extract concentrations of 0% (control), 10%, 15%, and 20% (w/w) incorporated into a Carbopol-based gel formulation. Antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, while viscosity and spreadability were evaluated as physical quality parameters. The results showed that antioxidant activity ranged from 72.41% to 73.11% inhibition, with no significant differences among extract concentrations (p > 0.05), indicating that antioxidant capacity was maintained after gel formulation. In contrast, increasing extract concentration significantly reduced viscosity (p < 0.05) and significantly affected horizontal spreadability, whereas vertical spreadability remained unchanged. These findings suggest that S. alba extract modified the rheological characteristics of the gel without compromising its antioxidant activity. The formulation containing 20% extract exhibited the highest mean antioxidant activity while maintaining acceptable physical characteristics, indicating its potential as a natural active ingredient for antioxidant moisturizer gel formulations.
Tren Suhu Permukaan Laut, Anomali Ekstrem, dan Keterkaitannya dengan ENSO di Teluk Tomini dan Perairan Sekitarnya Periode 2003–2025 Faizal Kasim; Sri Rahayu Kalaka; Sitty Ainsyah Habibie; Melisa Juliana Sau
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 Faiza A. Dali Faizal Kasim Femy M. Sahami Iin Susilawati Lantu Melisa Juliana Sau Nikmawatisusanti Yusuf Pasisingi, Nur Alim Rahim Husain Rahmiati Molamahu Rita Marsuci Harmain Sandrianto Djunaidi Sitti Nursinar Sitty Ainsyah Habibie Ujang Zulkifli