Article Per Year (5 Year)
p-Index From 2020 - 2025
3.863
P-Index
This Author published in this journals
All Journal NIKe Jurnal Ilmiah Perikanan dan Kelautan | Fisheries and Marine Scientific Journal agriTECH Jurnal Sains dan Teknologi Pangan Jambura Journal of Animal Science Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jambura FIsh Processing Journal Jurnal Pendidikan dan Konseling Jurnal Bluefin Fisheries Research Review: Jurnal Ilmiah Multidisiplin Nanggroe: Journal Of Scholarly Service Nanggroe: Journal of Scholarly Service
Rahim Husain
Universitas Negeri Gorontalo
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

Published : 27 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 27 Documents
Search

 1   2   3 
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 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.
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).
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