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Rahim Husain
Universitas Negeri Gorontalo
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Nilai Gizi dan Hedonik Bubur Bayi Instan dari Ubi Jalar Ungu dan Ikan Rucah Asri Silvana Naiu; Yeni Talib; Rahim Husain
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 17, No 2 (2022): Desember 2022
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v17i2.877

Abstract

Bubur bayi instan bisa dibuat dengan bahan-bahan yang murah dan sehat dari bahan baku lokal. Bahan pangan lokal seperti ubi jalar dan ikan rucah dapat dimanfaatkan untuk meningkatkan gizi bayi. Ubi jalar memiliki konsentrasi protein yang rendah, sehingga dapat difortifikasi dengan ikan rucah dalam bubur bayi. Penelitian ini bertujuan untuk mengetahui formula campuran tepung ubi jalar ungu dan tepung ikan rucah yang optimal untuk bubur bayi instan. Perlakuan dalam penelitian ini terdiri atas tiga taraf, yaitu P1 (30% tepung ikan rucah : 70% tepung ubi jalar), P2 (40% tepung ikan rucah : 60% tepung ubi jalar), dan P3 (50% tepung ikan rucah : 50% tepung ubi jalar). Rancangan acak lengkap (RAL) dan ANOVA digunakan untuk membandingkan parameter mutu kadar air , abu, protein, lemak, dan serat makanan. Parameter warna, rasa, aroma, dan tekstur diuji dengan metode Kruskal-Wallis. Uji Duncan dilakukan pada parameter yang terpengaruh signifikan. Semua perlakuan memenuhi SNI 01-7111.1-2005 tentang MP-ASI untuk kebutuhan pangan protein (19,64–21,55%), lemak (8,53–9,06%), serat pangan (3,1-4,2%), kadar air (3,44–3,52%), dan abu (3,17–3,35%). Berdasarkan nilai hedonik, formula P1 (tepung ikan rucah 30% : tepung ubi jalar 70%) adalah yang paling disukai dan komposisinya memenuhi angka kecukupan gizi (AKG) protein 42,2%, lemak 9,65%, dan serat 16,8% untuk bayi 7-11 bulan. AbstractInstant infant porridge can be made with ingredients from the cheap and healthy locally resources. Local resources like sweet potatoes and trash fish can be used to boost infants nutrition. Sweet potato has a low protein concentration, so it can be fortified with trash fish in infant porridge. This study attempts to discover the optimum formula of purple sweet potato and trash fish meal mix for instant infant porridge. The treatments in this study comprised three levels: P1 (30% trash fish meal: 70% sweet potato flour), P2 (40% trash fish meal: 60% sweet potato flour), and P3 (50% trash fish meal: 50% sweet potato flour). Randomized Complete Design (RCD) and ANOVA were used to compare the products parameters of moisture, ash, protein, fat, and dietary fiber. Color, taste, aroma, and texture parameters were tested using the Kruskal-Wallis method. A Duncan test was subsequently assigned  on the parameters that are significantly affected. All treatments satisfied SNI 01-7111.1-2005 on MP-ASI dietary requirements for protein (19.64–21.55%), fat (8.53–9.06%), food fiber (3.1-4.2%), moisture (3.44–3.52%), and ash (3.17–3.35%). Based on hedonic value, formula P1 (30% trash fish meal : 70% sweet potato flour) is the most desired, where the composition meets the adequacy nutritional rate (RDA) of 42.2% protein, 9.65% fat, and 16.8% fiber for  infants of 7-11 months.
Karakteristik Mie Basah yang Difortifikasi Tepung Ikan Tenggiri (Scomberomorus commerson) dan Sari Wortel (Daucus carota L.) Sukti Nurman Ilham; Rahim Husain; Sutianto Pratama Suherman
Jurnal Pendidikan dan Konseling (JPDK) Vol. 4 No. 6 (2022): Jurnal Pendidikan dan Konseling: Special Issue (General)
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jpdk.v4i6.10068

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh formulasi, kandungan gizi dan dan respon terhadap kualitas mie basah dengan penambahan tepung ikan tenggiri dan sari wortel. Penelitian ini menggunakan metode eksperimen dengan 4 taraf perlakuan dan 2 kali ulangan yaitu F0 (tanpa tepung ikan tenggiri dan sari wortel), F1 (35 gr tepung ikan tenggiri dan 65 ml sari wortel), F2 (50 gr tepung ikan tenggiri dan 50 ml sari wortel), dan F3 (65 gr tepung ikan tenggiri dan 35 ml sari wortel). Parameter diuji meliputi pengujian kadar air, kadar protein, kadar abu tidak larut asam dan kadar kalsium yang dirancang menggunakan metode Rancangan Acak Lengkap (RAL) yang dianalisis menggunakan ANOVA dan uji lanjut Duncan. Pengujian aktivitas antioksidan, pengujian organoleptik dirancang dengan Kruskal-Wallis yang dianalisis K-Independent dan diuji lanjut Duncan. Hasil penelitian menunjukkan bahwa formulasi mie basah dengan penambahan tepung ikan tenggiri dan sari wortel memberikan pengaruh nyata (<0,05) terhadap kadar air, kadar protein, kadar abu tidak larut asam dan kadar kalsium. Kandungan gizi mie basah dengan penambahan tepung ikan tenggiri dan sari wortel yang memenuhi standar SNI 2987:2015 adalah kadar air 60,01%-63,70%, kadar protein 13,59%-21,32% dan kadar kalsium 3,88 mg/kg-9,54 mg/kg, sedangkan kandungan gizi yang belum memenuhi standar adalah kadar abu tidak larut asam 0,21%-0,59%. Aktivitas antioksidan 98,33-191,80 ppm dikategorikan sebagai antioksidan kuat sampai lemah. Berdasarkan hasil penelitian bahwa respon panelis terhadap kualitas mie basah yaitu semakin meningkat formulasi tepung ikan tenggiri, skor nilai rasa dan bau semakin menurun dan semakin meningkat formulasi sari wortel, skor nilai tekstur dan warna semakin meningkat.
Formulasi Tepung Ikan Bandeng (Chanos chanos) Dalam Pembuatan Biskuit Sebagai Makanan Pendamping ASI (MP-ASI) Rahim Husain; Nabila Salsabila Umar; Sutianto Pratama Suherman
Jambura Fish Processing Journal Vol 5, No 1 (2023): VOLUME 5 NOMOR 1, JANUARI 2023
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v5i1.15786

Abstract

Tujuan penelitian ini untuk menganalisis formulasi, kandungan gizi dan organoleptik biskuit MP-ASI substitusi tepung Ikan bandeng (Chanos chanos). Penelitian ini menggunakan metode eksperimen, 4 taraf perlakuan dengan 2 kali ulangan yaitu F0 (tepung ikan bandeng 0 gr : tepung terigu 100 gr),  F1 (tepung ikan bandeng 10 gr : tepung terigu 90 gr), F2 (tepung ikan bandeng 15 gr : tepung terigu 85 gr),  F3 (tepung ikan bandeng 20 gr : tepung terigu 80 gr). Parameter yang diuji meliputi organoleptik (warna aroma, rasa, tekstur), kadar air, kadar abu, kadar lemak, kadar serat, kadar protein dan kadar karbohidrat by difference. Hasil penelitian menunjukkan formulasi biskuit MP-ASI memberikan pengaruh nyata (0,05) terhadap kadar proksimat.Kandungan gizi biskuit MP-ASI yang memenuhi standar SN I 01-7111.2-2005 adalah kadar air 1,80%-3,19%, kadar abu 0,54%-1,09%, kadar serat 3,61%-4,51% dan kadar protein 11,04%-25,81%. Sedangkan kandungan gizi yang belum memenuhi standar adalah lemak 2,44%-4,59% dan karbohidrat 63,31%-83,04%.Berdasarkan uji organoleptik (hedonik) biskuit MP-ASI tidak memberikan pengaruh nyata terhadap parameter organoleptik yang diuji, dengan kriteria penerimaan suka.
Pengaruh Fortifikasi Tepung Teripang Pasir (Holothuria scabra) Terhadap Karakteristik Organoleptik Dan Kimia Kue Curuti Tuba, Yulianti; Husain, Rahim; Suherman, Sutianto Pratama
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 1 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2023 - Juli 2023)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v2i1.25

Abstract

This study aims to formulate and analyze the organoleptic and chemical characteristics of curuti cake fortified with sand sea cucumber flour. The treatment is the addition of 15 g, 20 g, and 25 g of sand sea cucumber flour to the curuti cake. The parameter tested is organoleptic characteristic including appearance, aroma, color, texture, and taste which is analyzed by using Kruskal-Wallis. The treatment with a significant effect is continued with Duncam advanced tes to see the difference in treatmen. chemical characteristic (moisture content, fat content, ash conten, protein content, carbohydrate content, and fiber content) is determined by using completely Randomized Design (CRD) and is analyzed by using ANOVA. The Duncam advanced test shows that the treatment of curuti cake formulation with different fortification of sand sea cucumber flour result in significantly different organoleptic characteristics, such as appearance, aroma, color, texture, and taste. The result of ANOVA test shows that the sand sea cucumber flour fortification treatment has an effect on the chemical characteristics of curuti cake ith the range of water content from 2.25 to 4.32%, ash content from 5.22 to 5.72%, fat content from 16.15 to 19.7%, protein content 15.51 to 22.72%, carabohydrate content from 49.34 to 58.49%, and fiber content from 0.14 to 0.30%. The best treatment, according to the panelists assessment, is the fortification of P2 sand sea cucumber flour for 20 grams which results in water content of 2.32%, protein content of 20.99%, ash content of 5.27%, fat content of 17.81%, carbohydrate content of 54.48%, and fiber content 0.16%.
Karakteristik Organoleptik dan Kimia Pukis Tepung Talas (Xanthosoma Sagitifolium) yang Difortifikasi Dengan Tepung Kulit Udang Vaname (Ditopenaeus Vannamei) : (Organoleptic and Chemical Characteristics of Taro Flour Pukis (Xanthosoma Sagitifolium) Flour Fortified with Vaname Shrimp Skin Flour (Ditopenaeus Vannamei)) Elu, Megawati; Husain, Rahim; Suherman, Sutianto Pratama
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 1 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2023 - Juli 2023)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v2i1.29

Abstract

The research aimed to determine the organoleptic and chemical quality of pukis cake. The treatment of this research was the addition of shrimp shell powder for 15gr, 20gr, and 25gr to pukis cake. Additionally, the parameters tested were organoleptic characteristics, namely appearance, aroma, color, taste, and texture which were analyzed using the Kruskal-Wallis test. The treatments with significant effects were further tested with Duncan’s Multiple Range test to determine differences in treatment. On the other hand, the chemical characteristics observed werw moisture content, fat content, ash content, protein content, and calcium content. The results of Duncan’s Multiple Range test indicated that the treatment of the pukis formulation with different fortification of shrimp shell powder resulted in significantly different organoleptic characteristics off appearance, aroma, color, taste, and texture. At the same time, the fortification of shrimp shell powder affected the chemical characteristics of pukis cake, namely the water content of around 20.64%, ash content of 1.68%, fat content of 5.85%, protein content of 8.745%, and calcium content of 21.45 mg/kg. the best treatment, according to the panelist’s assessment of pukia cake, was treatment A, namely 15gr of shrimp shell powder.
Karakterisasi Roti Manis Subtitusi Tepung Rumput Laut (Eucheuma Cotonii), dan Tepung Ubi Talas (Colocasia Esculenta L Schott) Pasi, Sri Oktaviani; Husain, Rahim; Suherman, Sutianto Pratama
Research Review: Jurnal Ilmiah Multidisiplin Vol. 3 No. 1 (2024): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2024 - Juli 2024)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v3i1.77

Abstract

This study aims to analyze the organoleptic and chemical characteristics of sweet bread substituted with seaweed flour (Eucheuma cottonii) and taro flour (Colocasia esculenta L. Schott). The research used four treatments with different ratios of seaweed flour to taro flour, namely P1 (0%:100%), P2 (30%:70%), P3 (35%:65%), and P4 (40%:60%), each with two replications. The parameters tested included fat content, protein content, moisture content, ash content, and organoleptic tests using the hedonic method. The study was designed using a Completely Randomized Design (CRD). Chemical data were analyzed using ANOVA and further tested with Duncan's test, while organoleptic data were analyzed using the Kruskal-Wallis test. The results showed that the P4 treatment (40% seaweed flour: 60% taro flour) provided the best results in organoleptic tests. The Kruskal-Wallis test results indicated that the different proportions of seaweed flour and taro flour significantly affected the appearance, aroma, color, texture, and taste of the resulting sweet bread. The chemical characteristics of the sweet bread in the best treatment (P4) were 2.58% fat content, 8.69% protein content, 27.07% moisture content, and 1.75% ash content. This research indicates that the substitution of seaweed flour and taro flour can produce sweet bread with good sensory quality and a chemical composition that is potential for food product diversification.
Karakteristik Mutu Sambal Ikan Sagela Asap Yang Dipasarkan Di Kota Gorontalo Humalangi, Siti Marwah; Sulistijowati, Rieny; Husain, Rahim; Tumanduk, Nova
JURNAL BLUEFIN FISHERIES Vol 5, No 1 (2023)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jbf.v5i1.158

Abstract

The smoked sagela fish sauce is a specialty product of Gorontalo and is widely marketed as a souvenir. However, chilli sauce is also often contaminated by chemical and biological contaminants. Biological contaminants include coliform and mold. This research aims to analyze the quality characteristics of sagela fish chilli sauce which was marketed in Gorontalo City. The method used in their research was a quantitative descriptive method. The procedure of research was observing shops and taking samples from three shops selling sagela fish chilli sauce souvenirs, namely shops X, Y and Z. The test parameters were coliform, mold, pH and dissolved solids. The data analysis design used tables, then the frequency distribution is accompanied by an explanation of the table. The test results for Coliform bacteria in a range of requirements ranged from a Z shop ranging at a value of <3 MPN/g. The results of the mold test that met the requirements were found in shop Y at a value of 10 – 40 CFU/g. The results of the pH test for all meet requirements from ranging 5.34 to 5.86. The dissolved solids test results that met the requirements were samples from store X with a value of 17.39 % b/b. All test results have been compared to chili sauce SNI No. 01-2976-2006
Utilization Of Cook Fish Flour (Channa striata) In Making Fish Crackers Alkhamdan, Taufik; Husain, Rahim
Jambura Fish Processing Journal Vol 4, No 1 (2022): VOLUME 4 NOMOR 1, JANUARI 2022
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v4i1.11729

Abstract

This study aims to determine the organoleptic quality of fish crackers substituted with snakehead fish meal (channa striata), and to determine the chemical quality of fish crackers. The method used was different concentrations of snakehead fish meal (0g, 85g, 75g, 65g) in the process of making crackers, hedonic analysis and chemical analysis. The results of this study cork fish crackers (Channa striata) gave a significantly different effect on appearance, taste, aroma and did not give a significantly different effect on color and texture. The selected product was treatment B (75g:100g) with proximate content, namely 3.96% water content, 1% ash content, 5.9% protein content, 3.18% fat content, 82.76% carbohydrate content and cracker albumin content. Snakehead fish is worth 0.51% while the albumin content of snakehead fish meal is 0.72%.
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%.
Pengujian Aktivitas Antibakteri Gel Hand Sanitizer Kitosan Dengan Penambahan Ekstrak Daun Sirsak (Annona muricata L) Mile, Lukman; Husain, Rahim; Stirman, Muh Rizki
Jambura Fish Processing Journal Vol 6, No 1 (2024): VOLUME 6 NOMOR 1, JANUARY 2024
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v6i1.23917

Abstract

The objective of this study was to analyze a chitosan hand sanitizer gel formulated with an 8 mL, 10 mL, 12 mL and 14 mL leaf extract (Annona muricata L) against the bacterial inhibition of Staphylococcus aureus and Eschericia coli. The research consists of several stages, namely the test of chemicals against bacterial barrier resistance of the test, the manufacture of leaf extract, the testing of characteristics of hand sanitizer gels with test parameters including homogenity, barrier and bacteria barrier. The research design uses a non-factorial complete randomized design (RAL) method. Data analysis using ANOVA, when there is influence then further testing Duncan. The results showed an average barrier inhibition of 10.17 mm for E. coli and 11.47 mm for S. aureus. The result of the extraction of 280 grams of sardine leaves yielded 238.08 grams extract, a randement of 117.6%, the handsanitzer has been mixed perfectly, the strength ranging from 5 to 7 cm. Hand sanitizer gel gives a real effect on the bacterial resistance of E. coli and S. aureus. The resulting inhibition for S.aureus bacteria is 7.3 mm to 17.5 mm and for E.coli bacteria is 7.2 mm to 9 mm. Base on these results, the average diameter of the inhibition formed is classified as moderate to strong.
Co-Authors Alkhamdan, Taufik Anton Kaharu Asri Silvana Naiu Berni Idji Chusnul Hidayat Chusnul Hidayat Chusnul Hidayat Dama, Anggun Debriwanti Kakoe Djailani, Fernandy M. Djainudin Djafar Djano, Fazran Dunggio, Mohamad Faisal Elu, Megawati Eni Harmayani Eni Harmayani Eni Harmayani Faiza A Dali Fitriyanti Musa Fitriyanto Yusuf Humalangi, Siti Marwah Lukman Mile Nabila Salsabila Umar Nikmawatisusanti Yusuf Pasi, Sri Oktaviani Rieny Sulistijowati Rita Marsuci Harmain Saman, Satar Sartika Damisi Sri Rahayu Kalaka Stirman, Muh Rizki Suherman, Sutianto Pratama Sukti Nurman Ilham Suparmo Suparmo Suparmo Suparmo Suparmo Suparmo Tuba, Yulianti Tumanduk, Nova Wiranto, Adi Yapanto, Lis M Yeni Talib Zulkifli Lahinta