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Rita Marsuci Harmain
Universitas Negeri Gorontalo
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Social Sciences Other

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Pengaruh Kemasan Berbeda terhadap Mutu Kimiawi Stik Rumput Laut Kappaphycus alvarezii Fortifikasi Tepung Udang Rebon (Mysis sp.) pada Penyimpanan Suhu Ruang Lasaruddin, Dewantika; Harmain, Rita Marsuci; Dali, Faiza A
The NIKe Journal VOLUME 10 ISSUE 4 | DECEMBER 2022
Publisher : Fakultas Kelautan dan Teknologi Perikanan - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v10i4.1282

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh kemasan berbeda pada produksi rumput laut K.alvarezii fortifikasi tepung udang rebon (Mysis sp.). Faktor perlakuan adalah penggunaan kemasan polipropilen dan polietilen dengan lama penyimpanan 6 minggu. Analisis data yang digunakan adalah Rancangan Acak Lengkap Faktorial. Faktor A perlakuan terdiri dari A1 (kemasan polipropilen) dan faktor A2 (kemasan polietilen) dan faktor B lama penyimpanan terdiri dari faktor B1 (0 hari), faktor B2 (14 hari), faktor B3 (28 hari) dan faktor B4 (42 hari). Stik rumput laut Kappaphycus alvarezii fortifikasi udang rebon (Mysis sp.) dikemas dengan menggunakan kemasan polietilen dan polipropilen disimpan pada suhu ruang selama 6 minggu dan dilakukan pengujian kimiawi. Stik rumput laut K.alvarezii fortifikasi udang rebon (Mysis sp.) yang disimpan pada kemasan polipropilen dan polietilen selama penyimpanan 6 minggu.kadar air, kadar lemak, dan kadar karbohidrat) pada stik mengalami peningkatan, sedangkan kadar abu dan kadar protein pada stik yang dikemas dengan polipropilen dan polietilen selama penyimpanan 6 minggu mengalami penurunan.
Pengaruh Fortifikasi Rumput Laut terhadap Nilai Organoleptik Kerupuk Berbahan Dasar Ubi Jalar Kasim, Jakaria; Naiu, Asri Silvana; Harmain, Rita Marsuci
The NIKe Journal VOLUME 11 ISSUE 3 | SEPTEMBER 2023
Publisher : Fakultas Kelautan dan Teknologi Perikanan - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v11i3.21982

Abstract

This research aims to determine the effect of K. alvarezii seaweed fortification on the organoleptic characteristics of crackers made from sweet potato (Ipomea batatas). The treatment in this research was a cracker formulation with fortified K. alvarezii seaweed pulp of 50gr, 75gr and 100gr. The parameters tested were organoleptic characteristics through hedonic tests, namely texture, taste, color, appearance and aroma which were analyzed using Kruskall Walis. The results of the Kurskal Walis test show that fortification has no effect on hedonic value. The hedonic quality characteristics of crackers made from sweet potato (Ipomea batatas) were selected, namely having a texture value of 7.08 with the criteria dry and brittle, taste 6.88 with the criteria of a slight seaweed taste, appearance 7.76 with the criteria intact, neat, clean, homogeneous. , uneven thickness, cream color and looks bright white, aroma 7.36 with the criteria for a slight seaweed aroma.
Pengembangan Potensi Wisata Pemancingan Kolam Ikan Tawar dan Penyuluhan Ekologis serta Kesehatan Masyarakat Rita Marsuci Harmain; Juliana Juliana; Rahim Husain; Nur Izzah Fuad
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.v9i3.4987

Abstract

The purpose of community service is to provide knowledge and skills for the development of pond fishing tourism and freshwater fish farming, as well as ecological and public health education in Biyonga Village, Limboto District, Gorontalo Regency. The methods used are mentoring to provide knowledge and skills for the development of fishing tourism, knowledge and strategies for improving freshwater fish farming businesses, and providing ecological and public health education. Additionally, supplementary activities include training in the production of diversified post-harvest products based on local potential to increase the selling value of freshwater fish farming, thereby improving the economy and income of the community in Biyonga Village. The results of the activity were an understanding of knowledge and skills in developing pond fishing tourism and freshwater fish farming, as well as awareness and commitment to preserving the forest ecosystem and sustainable watersheds. There is awareness among the community to maintain health and increase knowledge and skills in the production of post-harvest products from freshwater fish farming based on local potential, which has an impact on increasing community income in Biyonga Village.
Analisis Perbedaan Mutu Udang Vannamei (Litopenaeus vannamei) Segar Menggunakan Perendaman Larutan Ekstrak Buah dan Daun Mangrove (Rhizophora mucronata) : Analysis of Quality Differences in Fresh Vannamei Shrimp (Litopenaeus vannamei) Treated with a Soaking Solution of Mangrove (Rhizophora mucronata) Fruit and Leaf Extracts Tahuru, Afidtriadi; Rita Marsuci Harmain, Rita; Mile, Lukman
Media Teknologi Hasil Perikanan Vol. 14 No. 1 (2026)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.14.1.2026.64591

Abstract

Vannamei shrimp (Litopenaeus vannamei) is one of the leading non-fish commodities in Gorontalo Province. Alternative post-harvest treatments to maintain the quality of fresh vannamei shrimp can be obtained from the mangrove plant Rhizophora mucronata. The objectives of this study were to analyse the hedonic quality of fresh vannamei shrimp using extracts from the fruit and leaves of R. mucronata mangroves during the soaking period; analysing the hedonic, chemical, and microbiological quality of the best mangrove solution extract during the soaking period; and analysing the hedonic quality of the mangrove solution extract during storage at room temperature. The hedonic quality method was based on a fresh shrimp quality score sheet completed by 25 semi-trained panelists. Data processing used the non-parametric Kruskal-Wallis statistic. Chemical (pH) and microbiological (Total Plate Count (TPC)) quality testing used a non-factorial completely randomised design. The treatments consisted of 0 hours (F1), 3 hours (F2), 6 hours (F3) and 9 hours (F4) with 3 (three) replicates. Analysis of variance (ANOVA) was performed using Statistical Package For Social Science 16 (SPSS 16). The results of hedonic, chemical (pH) and microbiological (TPC) quality analyses, if significant, were followed by Duncan's test and processed descriptively and quantitatively. The results showed that mangrove leaf extract solution was more effective in maintaining the quality of vannamei shrimp for up to 6 hours of immersion. The pH value tends to fluctuate but remains within a safe range, and the number of microbes (Total Plate Count) is still below the safe limit of Indonesian National Standard 01-2728.1-2006 on the quality of fresh shrimp up to 6 hours of immersion. Based on the results of hedonic quality tests, the longer the storage time at room temperature, the greater the decline in the quality of fresh vannamei shrimp. Keywords:    quality, soaking, storage, Rhizophora mucronata, Vannamei shrimp Udang vannamei (Litopenaeus vannamei) sebagai salah satu komoditas unggulan non ikan di Propinsi Gorontalo. Alternatif penanganan pascapanen untuk mempertahankan mutu udang vannamei segar dapat diperoleh dari tumbuhan mangrove Rhizophora mucronata Tujuan penelitian adalah menganalisis mutu hedonik udang vannamei segar menggunakan ekstrak larutan buah dan daun mangrove R.mucronata selama waktu perendaman; menganalisis mutu hedonik, kimia dan mikrobiologi ekstrak larutan mangrove terbaik selama waktu perendaman; dan menganalisis mutu hedonik ekstrak larutan mangrove selama waktu penyimpanan pada suhu ruang. Metode mutu hedonik berdasarkan scorsheet mutu udang segar sebanyak 25 panelis semi terlatih. Pengolahan data menggunakan statistik non parametrik Kruskal Wallis. Pengujian mutu kimia (pH) dan mikrobiologi (Total Plate Count (TPC)menggunakan Rancangan Acak Lengkap Non Faktorial. Perlakuan terdiri dari 0 jam (F1), 3 jam (F2), 6 jam (F3) dan 9 jam (F4) sebanyak 3 (tiga) kali ulangan. Analisis ragam (ANOVA) menggunakan Statistical Package For Social Science 16 (SPSS 16). Hasil analisis mutu hedonik, kimia (pH) dan mikrobiologi (TPC) jika signifikan dilanjutkan dengan uji Duncan dan diolah secara deskriptif kuatitatif. Hasil penelitian menunjukkan bahwa ekstrak larutan daun mangrove lebih mampu mempertahankan mutu udang vannamei hingga 6 jam perendaman. Nilai pH cenderung berfluktuasi tetapi tetap dalam rentang aman, dan jumlah mikroba (Total Plate Count) masih di bawah batas aman Standard Nasional Indonesia 01-2728.1-2006 tentang mutu udang segar hingga jam ke-6 perendaman. Larutan ekstrak daun mangrove pada udang vannamei selama penyimpanan pada suhu ruang berdasarkan hasil uji mutu hedonik diperoleh bahwa semakin lama waktu penyimpanan pada suhu ruang terjadi penurunan mutu udang vannamei segar. Kata Kunci: Mutu; Perendaman; Penyimpanan, Rhizophora mucronata; Udang vannamei
Penguatan Kapasitas Masyarakat Pesisir dalam Penanganan Pascapanen Rumput Laut Kappaphycus alvarezii *Faiza A. Dali; Rita Marsuci Harmain; Anton Kaharu
JURNAL AKADEMIK PENGABDIAN MASYARAKAT Vol. 4 No. 1 (2026): Januari
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/japm.v4i1.8433

Abstract

This community service activity was conducted in Tolango Village, North Gorontalo Regency, a coastal area where Kappaphycus alvarezii seaweed cultivation is practiced. The activity aimed to strengthen community knowledge and practices related to seaweed post-harvest handling. The program employed a participatory, group-based learning approach through counseling, training, and technical assistance that actively involved community partners at each stage. Assistance materials covering washing, drying, removal of impurities and salt, packaging, transportation, and storage of harvested seaweed were delivered as part of the activity. This program resulted in a more structured understanding of basic principles of seaweed post-harvest handling as part of orderly and sustainable dried seaweed management at the coastal community level.
Karakteristik Pati Buah Mangrove Bruguiera gymnorrhiza Dan Sonneratia caseolaris Berpotensi Sebagai Edible Film Dari Kawasan Perairan Gorontalo Utara Frezky Arismunandar Pakaya; Rita Marsuci Harmain; Rahim Husain
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.v8i2.39114

Abstract

The mangrove fruit species Bruguiera gymnorhiza and Sonneratia caseolaris have potential as an edible films for optimizing local natural resources and supporting the food packaging industry. The objective of this study was to characterize the chemical properties of the starch from the mangrove fruits of B. gymnorhiza and S. caseolaris and to compare the chemical characteristics of the starch from these two species to determine which has greater potential as an edible film from the waters of North Gorontalo. The research method employed a completely randomized experimental design with two replicates, analyzed using Analysis of Variance (ANOVA) and a post-hoc t-test. The selection of the preferred product was determined using a t-test. Test parameters included moisture content, total starch, amylose, and amylopectin in the mangrove fruits of B. gymnorhiza and S. caseolaris, respectively. The results showed that the moisture content of B. gymnorhiza mangrove fruit flour was 8.53%, while that of S. caseolaris was 8.14%. The total starch content in B. gymnorhiza mangrove fruit was 32.27%, while that in S. caseolaris was 21.43%. The amylose content in B. gymnorhiza mangrove fruit was 26.96%, and the amylopectin content was 5.31%. In S. caseolaris mangrove fruit, the amylose content is 18.45% and the amylopectin content is 2.98%. B. gymnorhiza mangrove fruit flour has greater potential for use as an edible film because it has a higher total starch content compared to S. caseolaris mangrove fruit flour.
Co-Authors *Faiza A. Dali ., JULIANA Agoes Mardiono Jacoeb Anton Kaharu Aryati Abdul Asri Silvana Naiu Djano, Fazran Elya Nusantari Faiza A Dali Faiza A. Dali Frezky Arismunandar Pakaya Gustiarni Utiarahman Herlila Tamuu Juliana Juliana Kasim, Jakaria Khamal Dami Kiflin Towadi Ladja, Tommy J Lasaruddin, Dewantika LINAWATI HARDJITO Lukman Mile N. Nurjanah Narti Pakaya Nikmawatisusanti Yusuf Nofliyanto Laiya Nur Izzah Fuad Nuralim Pasisingi Nurhidayat Wahidin Raflin Djafar Rahim Husain Rieny Sulistijowati Rifkawaty Kiayi Sari, Shafira Dwiana Shafira Dwiana Sari Sri Nuryatin Hamzah Sri Rahayu Kalaka Tahuru, Afidtriadi Tomi Ladja Winarti Zahiruddin Yuniarti Koniyo