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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Media Teknologi Hasil Perikanan Sainstek NIKe Jurnal Ilmiah Perikanan dan Kelautan | Fisheries and Marine Scientific Journal Agrointek Jurnal Sains dan Teknologi Pangan Jurnal Dinamika Pengabdian (JDP) Industria: Jurnal Teknologi dan Manajemen Agroindustri CARADDE: Jurnal Pengabdian Kepada Masyarakat Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jambura FIsh Processing Journal Jurnal Pendidikan dan Konseling Jurnal Abdi Insani Fisheries and Society Jurnal Pengabdian Papua Research Review: Jurnal Ilmiah Multidisiplin Jurnal Pengabdian Pada Masyarakat Eldimas Jurnal Perikanan Damhil: Jurnal Pengabdian kepada Masyarakat
Asri Silvana Naiu
Universitas Negeri Gorontalo
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Quality Changes Of Kappaphycus alvarezii Jelly Candy Coated With Gelatin-Chitosan-Nanochitin Composites-Edible Film During Storage Sri Rahayu Cahyani; Asri Silvana Naiu; Nikmawatisusanti Yusuf
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.v5i1.15958

Abstract

This study aims to analyze changes in the quality of Kappaphycusalvarezii seaweed jelly candy packaged in edible film based on chitosan-nano chitin gelatin composite during storage. The research method used was a laboratory experimental method. The research stage consisted of preliminary research aimed at determining the formula for edible film gelatin-chitosan enriched with nanochitin. The main research was applying the best formulation of edible film gelatin- chitosan-nanochitin to seaweed jelly candy which was then stored for 60 days that was converted to 15 days in a climatic chamber at 40 °C and 75% humidity. The chemical characteristics tested were water content and reducing sugar content, microbiological tests including TPC and molds-yeasts and sensory characteristics were tested every 3 days. The design of data analysis used linear regression. The results of the preliminary study showed that the best edible film formula was composed of 2% gelatin, 2% chitosan and 0.2% nanochitin, which resulted in a water vapor transmission rate of 15.25 g/m2/day and has an attractive appearance. Based on the standard SNI (2008), the moisture content of jelly candy packaged in edible film gelatin-chitosan-nanochitin can be maintained until the 36th day of storage, which is 19.25%, the reducing sugar content up to the 60th day of storage is 20.5%, TPC up to 20.5%. the 60th day of storage is log 3.5 CFU/g, and the sensory quality can be maintained until the 36th day. The molds and yeasts were not visible during storage.
PENGARUH SUBSTITUSI TEPUNG IKAN KEMBUNG (Rastrelliger kanagurta) PADA TEPUNG LABU KUNING (Cucurbita moschata) TERHADAP KARAKTERISTIK KUE SEMPRIT: The Impact of Substituting Indian Mackerel Fish (Rastrelliger kanagurta) Flour Fish with for Yellow Pumpkin (Cucurbita moschata) Flour on the Characteristics of Semprit Cake Ishak, Husnul Khatimah; Naiu, Asri Silvana; Mile, Lukman
Media Teknologi Hasil Perikanan Vol. 12 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.2.2024.56361

Abstract

Semprit cookies are a type of dry cookies that are part of the bagged cookies type that are made using a syringe and are one of the snacks that are liked by people from children to adults. This study aims to analyze the characteristics of semprit cookies resulting from the substitution of mackerel flour (Rastrelliger kanagura) with pumpkin flour (Cucurbita moschata). The treatments used in the study were F0 (0 gr mackerel flour: 30 gr pumpkin flour), F1 (10 g mackerel flour: 20 g pumpkin flour), F2 (15 g mackerel flour: 15 g pumpkin flour), F3 (20 g mackerel flour: 10 g pumpkin flour). The parameters tested included water content, ash content, protein content, fat content, carbohydrate content by difference, fiber content and hedonic test. This study used a Completely Randomized Design (CRD) which was analyzed by ANOVA and further tested by Duncan. The results of the hedonic test were analyzed using Kruskal-wallis with K-Independent and further tested by Duncan. The results showed that semprit cake from the substitution of mackerel fish flour (Rastrelliger kanagurta) with pumpkin flour (Cucurbita moschata) had a significant effect (p<0.05) on all proximate parameters of semprit cake and organoleptic attributes of semprit cake, except texture. The addition of mackerel fish flour to the formula can increase protein content up to 12.09%, and fat content reaches 21.69%, but reduces carbohydrate content to 63.73%, water content 0.27%, ash content 1.58%, and fiber content 4.56%. Kata kunci:  Cucurbita, Indian mackerel flour, pumpkin flour, Rastrelliger, spritz cookies.   Kue semprit merupakan jenis kue kering yang termasuk bagian dari jenis bagged cookies yang dibuat menggunakan alat spuit dan menjadi salah satu cemilan yang disukai kalangan mulai dari anak-anak hingga orang dewasa. Penelitian ini bertujuan untuk menganalisis karakteristik kue semprit hasil substitusi tepung ikan kembung (Rastrelliger kanagura) pada tepung labu kuning (Cucurbita moschata). Perlakuan yang digunakan dalam penelitian yaitu F0 (tepung ikan kembung 0 g: tepung labu kuning 30g), F1 (tepung ikan kembung 10 g : tepung labu kuning 20 g), F2 (tepung ikan kembung 15 g : tepung labu kuning 15 g), F3 (tepung ikan kembung 20 g : tepung labu kuning 10 g). Parameter yang diuji meliputi kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat by difference, kadar serat dan uji hedonik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang dianalisis dengan ANOVA dan diuji lanjut Duncan. Hasil uji hedonik dianalisis menggunakan Kruskal-wallis dengan K-Independent dan diuji lanjut Duncan. Hasil penelitian menunjukkan bahwa kue semprit hasil substitusi tepung ikan kembung (Rastrelliger kanagurta) pada tepung labu kuning (Cucurbita moschata) memberikan pengaruh nyata (p<0,05) terhadap semua parameter proksimat kue semprit dan atribut organoleptik kue semprit, kecuali tekstur. Penambahan tepung ikan kembung pada formula dapat meningkatkan kadar protein hingga 12.09%, dan kadar lemak mencapai 21,69%, namun menurunkan kadar karbohidrat menjadi 63,73%, kadar air 0,27%, kadar abu 1,58%, dan kadar serat 4,56%. Kata kunci:  Cucurbita, tepung ikan kembung, tepung labu kuning, Rastrelliger, kue semprit
Pengaruh Subtitusi Tepung Ikan Layang (decapterus sp) Terhadap Formulasi Mie Kering Nurul Reski Amalia; Naiu, Asri Silvana; Yusuf, Nikmawatisusanti
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 | Full PDF (516.033 KB) | DOI: 10.54923/researchreview.v2i1.3

Abstract

Mie kering merupakan jenis makanan hasil olahan tepung terigu yang sudah dikenal oleh sebagian besar masyarakat. Penelitian ini bertujuan untuk menganalisis mutu mie kering hasil subtitusi tepung ikan layang pada tepung terigu. Perlakuan pada penelitian ini adalah subtitusi tepung ikan layang pada tepung terigu dengan 3 taraf dan 1 kontrol yaitu 0gr, 10gr, 30gr, 50gr. Penelitian ini dirancang menggunakan metode uji Kruskal Wallis dan dilanjut uji Duncan untuk pengujian organoleptik mutu hedonik dan untuk pengujian analisis data proksimat dirancang menggunakan metode Rancangan Acak Lengkap (RAL) diuji menggunakan ANOVA dan diuji lanjut Duncan. Hasil penelitian menunjukan bahwa subtitusi tepung ikan layang dengan tepung terigu memberikan pengaruh nyata terhadap semua formula mie kering organoleptik mutu hedonik dan kandungan proksimat mie kering kecuali kadar lemak.
Pengolahan Nata Decoco Dari Air Kelapa Hasil Samping Industri Kopra Di Desa Kemiri Paguat Yusuf, Nikmawatisusanti; Naiu, Asri Silvana
ELDIMAS: Jurnal Pengabdian Pada Masyarakat Vol 2 No 1 (2024): Mei - Oktober 2024
Publisher : Electrical Engineering Department Faculty of Engineering State University of Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/ejppm.v2i1.14

Abstract

Tujuan dari kegiatan pengabdian ini memanfaatkan limbah hasil samping industri kopra yaitu air kelapa menjadi produk nata decoco. Metode yang dipakai dalam pencapaian tujuan tersebut adalah pelatihan ketrampilan pada masyarakat melalui transfer ilmu dan teknologi tentang teknik penanganan pasca panen pada para pengusaha kopra serta pelatihan mengolah hasil samping industri kopra yaitu air kelapa menjadi produk nata decoco melalui pendampingan langsung di lapangan kepada ibu-ibu rumah tangga dan remaja putri. Hasil dari kegaitan ini masyarakat khususnya ibu rumah tangga telah mampu memamfaatkan air kelapa hasil samping industri kopra menjadi produk nata decoco yang memiliki nilai ekonimis, serta telah mampu meminimalisir pengaruh limbah air kelapa terhadap kondisi lingkungan masyarakat di Desa Kemiri
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%.
Daya Hambat Asap Cair Tongkol Jagung Terhadap Bakteri Kontaminan Pada Tuna Loin Segar Diasosiasikan Dengan Kadar Histamin Dan TVB-N Naiu, Asri Silvana; Syah, Nabila Kamila
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.v6i2.25999

Abstract

The objective of this study is to analyse the inhibitory power of liquid smoke derived from corn cobs (Zea mays L.) at different levels of distillation on bacterial contaminants in fresh tuna (Thunnus sp) loins, which are associated with histamine levels and TVB-N values. The treatment in this research was the level of liquid smoke distillation, namely 3 times distillation, 2 times distillation, and 1 time distillation. The parameters tested included the inhibitory power of liquid smoke against bacteria, histamine levels, and TVB-N values, which were tested at the 18th hour at room temperature. This research was designed using the Completely Randomized Design (CRD) method. Data analysis used ANOVA and further tested with BNT. The research results demonstrated that the level of liquid smoke distillation had a significant influence (p5%) on all test parameters. The histamine levels produced ranged from 23,68 ppm to 46,18 ppm, while the TVBN values were in the range of 7,77mgN/100g to 11,05mgN/100g. Both were still in accordance with the SNI for Fresh Tuna Loin (2018). The greater the degree of distillation of liquid smoke, the more pronounced the inhibitory effect on bacteria and the greater the potential to inhibit bacterial growth in tuna loin.
Kajian Pengaruh Gelatin Tulang Ikan Tuna (Thunnus sp.) Terhadap Nilai Hedonik Dan Viskositas Sabun Gel Alami Yusuf, Nikmawatisusanti; Naiu, Asri Silvana
Jambura Fish Processing Journal Vol 5, No 2 (2023): VOLUME 5 NOMOR 2, JULY 2023
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v5i2.18255

Abstract

Gelatin merupakan derivat protien dari serat kolagen yang ada pada kulit dan tulang rawan hewan salah satunya pada ikan. Tujuan penelitian ini untuk mengkaji pengaruh penggunaan gelatin tipe A dari tulang ikan tuna terhadap nilai hedonik dan viskositas sabun gel alami. Gelatin yang digunakan pada penelitian ini adalah gelatin dari tulang ikan tuna yang diekstrak menggunakan cuka aren. Bahan untuk formula sabun terdiri dari; jeruk purut,ketimun, KOH, minyak kelapa, dan minyak zaitun. Formula  yang ditambahkan gelatin dengan konsentrasi berbeda (5%, 7,5% dan 10%). Hasil analisis nilai hedonik berdasarkan uji Kruskal Wallis menunjukkan bahwa penambahan gelatin dengan konsentrasi berbeda tidak memberikan pengaruh nyata pada nilai parameter aroma, kenampakan, kesan saat pemakaian, kesan setelah pemakaian  serta jumlah busa yang dihasilkan, akan tetapi memberikan pengaruh nyata pada nilai kekentalan sabun. Hasil uji viskositas berdasarkan analisis ANOVA menunjukkan bahwa penambahan gelatin pada formula sabun memberikan pengaruh nyata pada nilai viskositas sabun yang dihasilkan. Hal ini menunjukkan bahwa penambahan gelatin pada formula  sabun cair mampu merubah kekentalan sabun yang awalnya cair menjadi  sabun gel dengan tidak merubah parameter yang lain. Berdasarkan hasil analisis menunjukkan bahwa konsentrasi gelatin 5% secara organoleptik dapat meningkatkan nilai penerimaan panelis (hedonik) pada kekentalan sabun dan secara kimia konsentrasi tersebut memiliki nilai viskositas yang tinggi yaitu 426,67 cP.
Formulasi Dan Karakterisasi Kue Kering yang Difortifikasi Abon Ikan Cakalang Asap Malawo, Melanti; Naiu, Asri Silvana; Dali, Faiza A
The NIKe Journal VOLUME 12 ISSUE 1 | MARCH 2024
Publisher : Fakultas Kelautan dan Teknologi Perikanan - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v12i1.24804

Abstract

This research aims to determine the results of fortification of smoked skipjack tuna (Katsuwonus pelamis, L) floss on hedonic and chemical values, as well as the hedonic quality of selected dry cakes. This research consisted of 3 stages, namely making fish floss, formulating dry cakes fortified with smoked skipjack tuna floss and characterization of smoked skipjack tuna floss dry cakes. The treatment in this research was fortification of smoked skipjack tuna floss with concentrations of 10%, 20% and 30%. Data analysis used for hedonic organoleptic testing was Kruskal Wallis followed by Duncan's advanced test, and for proximate testing using Anova followed by Duncan's advanced test. Determination of selected products is carried out using the Bayes test. The results showed that the fortification of smoked skipjack tuna floss had a real influence on taste, aroma, texture, appearance, color, protein content, water content and carbohydrate content, but did not have a real effect on fat content and ash content. Dry cakes fortified with smoked skipjack tuna floss with a concentration of 20% are the selected products, with protein content of 10.86%, water 8.71%, fat 28.87%, carbohydrates 50.02% and ash 1.52%. In terms of organoleptic hedonic quality, the selected product has a score of 8 for all parameters, which means it has a complete, neat, homogeneous, reddish yellow appearance, has a delicious taste, the taste of smoked skipjack tuna is very strong, tastes sweet and savory, the texture is crunchy, compact, dense , the specific aroma of smoked skipjack tuna floss is quite strong, and has a reddish brown color.
Formulasi dan Karakterisasi Mutu Otak-Otak Ikan Kembung Jantan dengan Bahan Pengisi Tepung Ubi Jalar Yakob, Maykel; Yusuf, Nikmawatisusanti; Naiu, Asri Silvana
The NIKe Journal VOLUME 12 ISSUE 1 | MARCH 2024
Publisher : Fakultas Kelautan dan Teknologi Perikanan - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v12i1.24801

Abstract

This research aims to determine the formula for male mackerel brains (R kanagurta) using sweet potato flour filler (I batatas) with different concentrations and also to find out the quality characteristics of the selected male mackerel brains (R kanagurta) product. In this research, the concentration of sweet potato flour (I batatas) from the male mackerel brain formula (R kanagurta) was 5%, 10% and 15%. The data analysis used was Kruskall-Wallis and the selected formulation was determined using the Bayes test. The results of the research showed that sweet potato flour (I batatas) had an influence on taste and aroma. The analysis result of the selected formula was formula B (10%) sweet potato flour. Results of organoleptic quality analysis of selected products using several test criteria, namely appearance, aroma, taste and texture. The appearance value of 7.88 indicates that the brains of male mackerel fish are quite bright, clean, brownish white in color, without mucus, the aroma is 7.96. Based on this value, it can be seen that the panelists stated that the fish's aroma is quite strong, the taste is 7.56. According to this value, it can be seen It is said that the criteria for mackerel brains have a strong fish and sweet potato taste, and the texture of 7.88 corresponds to this value. It can be said that the selected male mackerel fish cake have a dense, compact and somewhat elastic texture.
Viskositas dan aktivitas antibakteri kitin berpartikel nano yang dihidrolisis dengan volume HCl berbeda: Viscosity and antibacterial activity of nano-particle chitin hydrolyzed with different volumes of HCl Naiu, Asri Silvana; Yusuf, Nikmawatisusanti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 7 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(7)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i7.50979

Abstract

Kitin dan kitosan memiliki sifat antibakteri. Kitin bersifat tidak mudah larut sehingga harus diubah menjadi partikel yang mudah larut. Pembentukan kitin menjadi partikel yang mudah larut dapat dilakukan melalui memodifikasi menjadi bentuk nano menggunakan senyawa asam dan proses destruksi berkecepatan tinggi. Proses pengecilan partikel diduga dapat memengaruhi aktivitas antibakteri dan viskositas kitin. Penelitian ini bertujuan untuk menentukan perbandingan kitin dan HCl terbaik untuk menghasilkan nano kitin berdasarkan zona hambat bakteri yang maksimum dan viskositas larutan nanokitin. Bakteri yang diuji adalah Staphylococcus aureus, Escherichia coli, dan Salmonella sp. Perlakuan yang diberikan adalah perbandingan kitin dan HCl, yaitu 1:8, 1:10, dan 1:12 (b/v). Parameter yang dianalisis meliputi rendemen partikel nanokitin, zona hambat bakteri, dan viskositas larutan nanokitin. Perbandingan kitin dan HCl 1:8 merupakan hasil terbaik menghasilkan nanokitin 70,44%. Perbedaan jumlah HCl dalam menghidrolisis kitin berpengaruh terhadap zona hambat bakteri. Zona hambat terhadap Salmonella sp. yaitu 7,4 mm dan S. Aureus, yaitu 8,10 mm. Zona hambat untuk E. coli hanya terdapat pada perlakuan perbandingan 1:10. Nilai viskositas tidak dipengaruhi oleh perbedaan perbandingan kitin dan HCl. Nanokitin dari perbandingan 1:8 berpotensi sebagai bahan aktif dalam pembuatan edible film.
Co-Authors ., JULIANA Abdul Basir Datunsolang Asrim, Muh Lubis Dade Suhendro Rahman Didi Indrawan Bunta Evi Sunarti Antu Faiza A Dali Fera Tuina Fernandy Djailani Fitriyanto Yusuf Henra Henra Hudongi, Yusnina Husain, Febriyanto Ika Okhtora Angelia Irawati Abdul Ishak, Husnul Khatimah Kaplale, Ahmad Soleh Kasim, Jakaria Kristiana Yahya Liska Gintulangi Lukman Mile Malawo, Melanti Mohamad Zulkifli Murna Ningsi Muslimin Muslimin Nikmawati Susanti Yusuf Nikmawatisusanti Yusuf Nopriani Rahman Nuralim Pasisingi Nurul Reski Amalia Okong, Ayong Adiyarto Rahim Husain Rasyid, Febriyanti Repli Labagu Rieny Sulistijowati Rifkawaty Kiayi Rimin Lasimpala Riska Van Gobel Rita Marsuci Harmain Rondonuwu, Theovani Cornelia Selvi Siyamin Hunow Sjahril Botutihe Sri Nuryatin Hamzah Sri Rahayu Cahyani Sri Rahayu Kalaka Srirahayu Cahyani Yusuf Syah, Nabila Kamila Taufiq Ismail Yusuf Theovani Rondonuwu Tri Sugiarto I. Nusi Ulviyana Male Veronita T. Sidiki Wila Rumina Nento Yahya Suara Yakob, Maykel Yeni Talib Yuniarti Koniyo Yusnina S Hudongi Yusri Dj. Nai Zulkifli Arafa Zulkifli Lahinta