Article Per Year (5 Year)
p-Index From 2021 - 2026
5.386
P-Index
This Author published in this journals
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
Unknown Affiliation
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 : 38 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 38 Documents
Search

 1   2   3   4 
Pengaruh Fortifikasi Tepung Teripang Pasir (Holothuria scabra) Terhadap Karakteristik Organoleptik Dan Kimia Kue Curuti Yulianti Tuba; Rahim Husain; Sutianto Pratama Suherman
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)) Megawati Elu; Rahim Husain; Sutianto Pratama Suherman
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) Sri Oktaviani Pasi; Rahim Husain; Sutianto Pratama Suherman
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.
Pengaruh Penambahan Wortel (Daucus carota L) terhadap Karakteristik Kimia dan Organoleptik Sosis Ikan Tongkol (Euthynnus affinis) Adhan Labatjo; Rahim Husain; Fernandy M. Djailani
Research Review: Jurnal Ilmiah Multidisiplin Vol. 5 No. 1 (2026): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2026 - Juli 2026)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v5i1.342

Abstract

Mackerel tuna is known for its high protein content, however, its utilization remains limited and lacks diversification. One form of product diversification is the processing of mackerel tuna into sausage. The addition of food ingredients, such as carrots, can enhance the nutritional value, particulary vitamin A content, and improve the product’s physical and organoleptic characteristics. This study aims to determine the influence of carrot addition on the chemical and organoleptic properties of mackerel tuna sausage. The method employed was an experimental design using a Completely Randomized Design (CRD) with three treatment levels of carrot addition (60g, 70g, and 80g), each with several replications. The observed parameters included moisture content, protein content, vitamin A content, and organoleptic evaluation covering tasta, aroma, texture, and color. The findings showed that the moisture content at 60g treatment was 72.93%, at 70g was 74.04%, and at 80g was 74.65%. the protein content at 60g treatment was 11.97%, at 70g was 12.07%, and at 80g was 13.14%. These findings indicate that both moisture and protein content increased across all treatments. The organoleptic test result revealed that the best treatment was the addition of 80g of carrot, which was preferred by the panelists for taste, aroma, texture, and color. In conclusion, the addiotion of carrot improves the chemical and organoleptic quality of mackerel tuna sausage. Therefore, carrots can be atilized as an additive ingredient to enhance the nutritional value and overall quality of processed fish products.
Karakteristik Mutu Organoleptik dan Kimiawi Produk Kacang Telur Substitusi Tepung Ikan Kembung (Rastrelliger sp.) Rahmat Taufik; Rahim Husain; Citra Panigoro; Shindy Hamidah Manteu
The NIKe Journal VOLUME 14 ISSUE 1 | MARCH 2026
Publisher : Fakultas Kelautan dan Teknologi Perikanan - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v14i1.26799

Abstract

Pemanfaatan ikan kembung banyak dilakukan oleh masyarakat karena ikan ini mengandung omega-3 dan omega-6 yang bermanfaat untuk mencegah penyakit serta meningkatkan kecerdasan otak. Penelitian ini bertujuan untuk mengetahui tingkat kesukaan dan kimia produk kacang telur yang disubstitusi tepung ikan kembung. Analisis penelitian ini yaitu organoleptik hedonik dan proksimat (kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat). Hasil penelitian produk kacang telur subtitusi tepung ikan kembung memiliki nilai organoleptik yaitu kenampakan 7,20 – 7,28, warna 7,24 – 7,36, rasa 6.36 – 7,64, aroma 6,28 – 7,28, dan tekstur 7,12 – 7,20. Nilai proksimat yaitu kadar protein 8,99% - 11,09%, kadar air 1,93 – 2,17%, kadar lemak 15,42 – 28,75%, kadar abu 0,93 – 1,98% dan kadar karbohidrat 56,97 – 71,03%. Formulasi terbaik berdasarkan nilai organoleptik yaitu subtitusi tepung ikan kembung 25g.
KARAKTERISTIK FISIKOKIMIA DAN AKTIVITAS ANTIOKSIDAN SIRUP HERBAL BUAH PALA DENGAN PENAMBAHAN KARAGENAN RUMPUT LAUT Inggriyani Usman; Rahim Husain; Shindy Hamidah Manteu
INASUA: Jurnal Teknologi Hasil Perikanan Vol 6 No 2 (2026): INASUA: Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2026.6.2.75

Abstract

Nutmeg (Myristica fragrans Houtt.) is a spice that contains various bioactive compounds with antioxidant activity, making it a promising candidate for development into functional food products, such as nutmeg syrup. However, nutmeg syrup has low stability, so the addition of a stabilizer is necessary. Carrageenan, extracted from the seaweed Kappaphycus alvarezii, is known to act as a thickener and stabilizer in various food products. This study aimed to determine the effect of carrageenan addition on the physicochemical characteristics, antioxidant activity, and organoleptic properties of nutmeg syrup. The study used a non-factorial completely randomized design (CRD) with three levels of carrageenan concentration, namely P1 (0.50 g), P2 (0.66 g), and P3 (0.83 g), each with three replicates. The parameters observed included pH, viscosity, total soluble solids (°Brix), antioxidant activity (IC₅₀), and organoleptic properties. The results of the study showed that the addition of carrageenan had a significant effect (p<0.05) on viscosity, total dissolved solids, antioxidant activity, and the organoleptic parameter of thickness, but had no significant effect (p>0.05) on pH. Treatment P3 produced the highest viscosity of 166.56 ± 43.52 cP and the best antioxidant activity with an IC₅₀ value of 82.90 ppm (strong category), as well as the highest organoleptic viscosity score of 4.50 (the “very much like” category), while the highest total soluble solids were obtained in treatment P1 at 48.23 ± 0.35 °Brix. Based on the research results, treatment P3 (0.83 g carrageenan) was the best formulation because it produced the most favorable physicochemical characteristics, antioxidant activity, and organoleptic acceptance.
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.
Corn Diversification through Training on Tuna Fish Bone Flour-Fortified Cookies in Pilolalenga Village, Gorontalo Regency Faiza A. Dali; Anton Kaharu; Rahim Husain; Silvana Apriliani
Jurnal Pengabdian UNDIKMA Vol. 7 No. 3 (2026): August
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v7i3.21483

Abstract

This community service program aims to enhance the knowledge and practical skills of members of the Karya Nyata Farmer Group, local housewives, and the Karang Taruna in local food diversification through the production of corn flour cookies fortified with tuna fish bone flour. The program introduced an innovative value-added food product utilizing locally available agricultural resources and fishery by-products while promoting local food diversification and the sustainable utilization of fishery waste. The activities were implemented through the Thematic Community Service Program (KKN Tematik I) of the State University of Gorontalo using a Participatory Action Research (PAR) approach. The implementation process included local potential identification, program planning, hands-on training, and program evaluation using pre-test and post-test assessments, participant response questionnaires, and organoleptic evaluation. Pre-test and post-test data were analyzed descriptively and presented as percentages. The participants' average knowledge score increased markedly from 41.8% in the pre-test to 85.8% in the post-test. Two cookie variants, chocolate and vanilla, were successfully produced and received favorable acceptance from the panelists. The chocolate variant achieved a higher overall acceptability score (4.36) than the vanilla variant (3.86). Overall, the program effectively improved participants' knowledge and practical skills in processing corn flour and tuna fish bone flour into acceptable value-added food products, thereby supporting local food diversification and promoting the sustainable utilization of fishery by-products.
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