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All Journal JURNAL ILMIAH PLATAX NIKe Jurnal Ilmiah Perikanan dan Kelautan | Fisheries and Marine Scientific Journal agriTECH Jurnal Sains dan Teknologi Pangan Jurnal Obsesi: Jurnal Pendidikan Anak Usia Dini Jambura Journal of Animal Science Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jambura FIsh Processing Journal Jurnal Pendidikan dan Konseling Cakrawala Repositori Imwi Jurnal Pengabdian UNDIKMA Jurnal Bluefin Fisheries Jurnal Pengabdian Papua Research Review: Jurnal Ilmiah Multidisiplin Nanggroe: Journal Of Scholarly Service Nanggroe: Journal of Scholarly Service INASUA: Jurnal Teknologi Hasil Perikanan
Rahim Husain
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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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.
Pengaruh Variasi Lama Pengeringan Terhadap Karakteristik Mutu Produk Dendeng Ikan Lele Dumbo (Clarias Gariepinus) Setelah Penggorengan Wiranto, Adi; Husain, Rahim; Mile, Lukman
Jambura Fish Processing Journal Vol 6, No 2 (2024): VOLUME 6 NOMOR 2, JULY 2024
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v6i2.25758

Abstract

The study aimed at analyzing the influence of drying time variations on quality characteristics of jerked dumbo catfhis (clarias gariepinus) after being fried. Non-factorial Completely Randomized Design test, it was continued by ANOVA test. if ANOVA test result stated that it had siqnificance and very significant influence, it would be continued with Duncen Test. The next step was to determine the chosen product using Bayes method. After the chosen product was determined, it was continued with proximate test and TPC. The test result was analyzed applying IBM SPSS Statistic v.16. This study consisted of 3 treatments with two repetitions (7 hours drying time (A1), 8 hours drying time (A2), and 9 hours drying time (A3). The best drying time, according to Bayes test, was A2 (8 hours ) by having sensory organoleptic on parameter of color for 8,36, aroma for 8,36 taste for 8,36, and texture for 8,2, Then the chosen product contemed 39,63% water, 1,39% dust, 37,42 % protein, 2,46% fat, and 29,28% carbohydrate and total plate count was 1.87x103 or 3,27.
Pengaruh Fortifikasi Tepung Teripang Pasir (Holothuria Scabra) terhadap Karakteristik Organoleptik dan Kimia Kue Curuti Tuba, Yulianti; Husain, Rahim; Suherman, Sutianto Pratama
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.v12i2.26561

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 Biskuit yang Disubstitusi Tepung Ikan Kembung (Rastrelliger Brachysoma) Sebagai Pemberian Makanan Tambahan Anak Sekolah (PMT-AS) Munira Munira; Rahim Husain; Sutianto Pratama Suherman
Cakrawala Repositori IMWI Vol. 6 No. 2 (2023): Cakrawala Repositori IMWI
Publisher : Institut Manajemen Wiyata Indonesia & Asosiasi Peneliti Manajemen Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52851/cakrawala.v6i2.313

Abstract

Biskuit merupakan salah satu produk kering yang dibuat dengan cara memanggang adonan yang terbuat dari tepung terigu dengan substitusi atau lemak dan dengan penambahan bahan pangan lain serta dengan bahan pangan yang diizinkan. Penelitian ini bertujuan untuk menganalisis kandungan gizi dan organoleptik biskuit dengan substitusi tepung ikan kembung sebagai pemberian makanan tambahan anak sekolah (PMT-AS). Faktor perlakuan pada penelitian ini adalah substitusi tepung ikan kembung dengan kosentrasi yakni P0 (tepung terigu 100 gr), P1 (tepung ikan kembung 90 gr : tepung terigu 10 gr), P2 (tepung ikan kembung 85 gr : tepung terigu 15 gr), P3 (tepung ikan kembung 80 gr : tepung terigu 20 gr). Parameter yang di uji yaitu pengujian kadar air, kadar lemak, kadar protein, serat kasar dan organoleptik hedonik. Penelitian ini di rancang menggunakan metode Rancangan Acak Lengkap (RAL). Analisis data kimia di uji meggunakan ANOVA dan di uji lanjut Duncan, data organoleptik dirancang dengan Kruskal-wallis, dianalisis K-Independent dan diuji lanjut Duncan. Hasil penelitian ini menujukkan bahwa perlakuan tertinggi dari kandungan gizi yaitu P3 (tepung ikan kembung 20 gr : tepung terigu 80 gr) dengan nilai kadar air 4,76%, kadar lemak 2,43%, kadar protein 23,44% dan serat kasar 4,29%. Sedangkan uji organoleptik yang disukai pada parameter (warna, aroma, rasa) yaitu perlakuan P1 (tepung ikan kembung 10 gr : tepung terigu 90 gr) pada parameter tekstur yaitu P3 (tepung ikan kembung 20 gr : tepung terigu 80 gr).
Pemberdayaan Mahasiswa Magang dalam Proyek Pembangunan Laboratorium Terpadu Kemaritiman Universitas Negeri Gorontalo Saman, Satar; Kaharu, Anton; Dali, Faiza A.; Husain, Rahim; Idji, Berni; Dunggio, Mohamad Faisal
Nanggroe: Jurnal Pengabdian Cendikia Vol 4, No 4 (2025): July 2025
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.16477753

Abstract

The construction of the Integrated Maritime Laboratory, funded through the 2024 State Sharia Securities (SBSN) budget, serves not only as a means of developing educational infrastructure but also as a platform for empowering the academic community at Universitas Negeri Gorontalo. Through the involvement of students in project planning, implementation, and supervision, this initiative reinforces the integration of theoretical knowledge and practical experience. The implementation methods include direct field observation, the preparation of detailed engineering designs (DED), and supervision reporting, all of which significantly contribute to the project's success. This article presents the outcomes of student involvement and its implications for enhancing academic capacity.
Pemberdayaan Mahasiswa Magang dalam Proyek Pembangunan Laboratorium Terpadu Kemaritiman Universitas Negeri Gorontalo Saman, Satar; Kaharu, Anton; Dali, Faiza A.; Husain, Rahim; Idji, Berni; Dunggio, Mohamad Faisal
Nanggroe: Jurnal Pengabdian Cendikia Vol 4, No 4 (2025): July 2025
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.16477753

Abstract

The construction of the Integrated Maritime Laboratory, funded through the 2024 State Sharia Securities (SBSN) budget, serves not only as a means of developing educational infrastructure but also as a platform for empowering the academic community at Universitas Negeri Gorontalo. Through the involvement of students in project planning, implementation, and supervision, this initiative reinforces the integration of theoretical knowledge and practical experience. The implementation methods include direct field observation, the preparation of detailed engineering designs (DED), and supervision reporting, all of which significantly contribute to the project's success. This article presents the outcomes of student involvement and its implications for enhancing academic capacity.
Karakteristik Cookies Ampas Kelapa (Cocos nucifera L) Dan Tepung Kepala Udang Vanname (Litopenaeus vannamei) Husain, Rahim; Djano, Fazran; Harmain, Rita Marsuci
Jambura Fish Processing Journal Vol 7, No 2 (2025): VOLUME 7 NOMOR 2, JULY 2025
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v7i2.27167

Abstract

Cookies are one of the crunchy, thin, flat and small-sized pastries. The purpose was to formulate coockies using coconut pulp (Cocos nucifera L) and vanname shrimp head flour (Litopenaeus vannamei), conduct organoleptic tests and proximate levels (water content, ash content, protein content, fat and carbohydrate content). The formulation is coconut pulp and vanname shrimp head flour with treatment P0 (without the use of coconut pulp and shrimp head flour), P1 (15 g coconut pulp: 5 g shrimp head flour), P2 (20 g coconut pulp: 10 g shrimp head flour) and P3 (25 g coconut pulp: 15 g shrimp head flour). The experimental design used a single factor Completely Randomised Design. Organoleptic data analysis using Kruskal-wallis, if significant using Duncan's further test. Analysis of variance (ANOVA) for proximate testing of coconut pulp coockies and vanname shrimp head flour. Based on the results of hedonic organoleptic test, coconut pulp cookies and vanname shrimp head flour were selected in formula P2 with the criteria of liking on the parameters of texture value 4.28, aroma 4.2, taste 4.6 and colour 4.16. The results of proximate testing of the selected formula P2 with a moisture content value of 5.84 - 4.63% are close to SNI standard number 01-2973-2011 regarding biscuit quality requirements, Ash content value of 2.63 - 3%, protein content of 6.58 - 11.08% exceeds the SNI standard (01-2973-2011), fat  and carbohydrate content value of 73.47 - 78.18% meets the SNI standard (01-2973-2011).
Characterization of Tea Made from Mangrove Leaves Sonneratia alba: Lompoh, Aisyah; Husain, Rahim; Manteu, Shindy Hamidah
Jurnal Ilmiah PLATAX Vol. 13 No. 2 (2025): ISSUE JULY-DECEMBER 2025
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jip.v13i2.64822

Abstract

Tea processing techniques are carried out through drying. The drying process is necessary to obtain tea products with a long shelf life. Temperature and time are important parameters in the drying process that can affect the physical (yield) and chemical (antioxidant activity, total phenolic content, moisture content, and ash content) characteristics of tea products during drying. This study aims to characterize tea made from mangrove leaves (Sonneratia alba) using sun drying and oven drying treatments. The methods used in this study were organoleptic tests for hedonic quality (color, taste, aroma), yield, moisture content, and phytochemicals in mangrove leaf tea. The results showed that the drying process significantly affected the yield, moisture content, and organoleptic properties. The organoleptic properties of the tea were as follows: color 5.48–8.44, aroma 6.04–7, taste 5.16–6.12. The oven-dried yield was 2.5%, and the sun-dried yield was 2.66%. The moisture content of oven-dried tea was 9.93% and sun-dried tea was 18.98%. Phytochemicals in oven-dried and sun-dried tea were positively detected as alkaloids, flavonoids, saponins, tannins, terpenoids, and polyphenols. Keywords: phytochemicals; yield; moisture content; mangrove tea; functional food Abstrak Teknik pengolahan teh dilakukan dengan cara pengeringan. Proses pengeringan diperlukan untuk mendapatkan produk teh yang memiliki masa simpan yang panjang. Suhu dan waktu merupakan parameter penting pada proses pengeringan yang dapat mempengaruhi karakteristik fisik (rendemen) dan kimia (aktivitas antioksidan, total fenolik, kadar air dan kadar abu) produk teh selama pengeringan. Penelitian ini bertujuan untuk karakterisasi teh berbahan baku daun mangrove (Sonneratia alba) dengan pelakuan pengeringan sinar matahari dan pengeringan oven. Metode yang digunakan dalam penelitian ini yaitu uji organoleptik mutu hedonik (warna, rasa, aroma), rendemen, kadar air dan fitokimia pada teh daun mangrove. Hasil penelitian menunjukkan bahwa perbedaan proses pengeringan memberikan pengaruh nyata terhadap nilai rendeman, kadar air dan organoleptik. Nilai organoleptik teh yaitu warna 5,48 - 8,44, aroma 6,04-7, rasa 5,16 - 6,12. Rendemen kering oven 2,5 % dan kering matahari 2,66%. Nilai kadar air teh kering oven 9,93% dan teh kering matahari 18,98&. Fitokimia pada teh kering oven dan matahari positif terdeteksi adanya senyawa alkaloid, flavonoid, Saponin, tanin, terpenoid, dan polifenol. Kata Kunci: fitokimia; rendemen; kadar air; teh mangrove; pangan fungsional.
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.
Co-Authors Adhan Labatjo Alkhamdan, Taufik Anton Kaharu Anton Kaharu Asri Silvana Naiu Berni Idji Chusnul Hidayat Chusnul Hidayat Chusnul Hidayat Citra Panigoro 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 Faiza A. Dali Fernandy M. Djailani Fitriyanti Musa Fitriyanto Yusuf Frezky Arismunandar Pakaya Humalangi, Siti Marwah Inggriyani Usman Juliana Juliana Lompoh, Aisyah Lukman Mile Megawati Elu Munira Munira Nabila Salsabila Umar Nikmawatisusanti Yusuf Nur Izzah Fuad Pasi, Sri Oktaviani Rahmat Taufik Rieny Sulistijowati Rita Marsuci Harmain Saman, Satar Sartika Damisi Shindy Hamidah Manteu Silvana Apriliani Sri Oktaviani Pasi 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 Yulianti Tuba Zulkifli Lahinta