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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
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Social Sciences Other

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Pengaruh Fortifikasi Daging Ikan Sidat (Anguilla sp.) terhadap Karakteristik Mutu Makanan Tradisional Dinango Okong, Ayong Adiyarto; Naiu, Asri Silvana; Mile, Lukman
The NIKe Journal VOLUME 10 ISSUE 4 | DECEMBER 2022
Publisher : Fakultas Kelautan dan Teknologi Perikanan - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v10i4.1281

Abstract

Penelitian ini bertujuan untuk mengetahui tingkat kesukaan dan karakteristik mutu kimiawi produk dinangoi yang difortifikasi dengan ikan sidat.Penelitian ini terdiri atas 2 tahap yaitu penelitian pendahuluan untuk mengetahui formula dinangoi dan penelitian utama untuk mengetahui karakteritik dinangoi. Perlakuan pada penelitian ini adalah fortifikasi ikan ikan sidat dengan konsentrasi 175 g, 200 g, dan 225 g. Data hasil score sheet hedonik dirancang menggunakan Kruskal Wallis dan dianalisis dengan Nonparametric Tests K Independent pada perangkat SPSS 16. Data kimia dirancang menggunakan Rancangan Acak Lengkap dan dianalisis dengan Anova pada perangkat SPSS 16.Data hasil perlakuan yang berpengaruh nyata dilanjutkan dengan uji lanjut Duncan. Hasil penelitian menunjukkan bahwa panelis lebih menyukai produk dinangoi formula B (ikat sidat 200 g) dibanding formula A (ikat sidat 175 g) dan formula C (ikat sidat 225g) dari segi parameter tekstur, rasa, bau, kenampakan dan warna. Karakteristik mutu kimia produk dinangoi memiliki kadar air berkisar antara 32,14%-44,20%; kadar protein 1,34%-12.67%; kadar abu 1.23%-1.92%; kadar lemak 6.27%-7.92%; kadar serat 2,54%-3,52% dan karbohidrat 33.17 – 55.59%.
Pengaruh Fortifikasi Rumput Laut terhadap Nilai Organoleptik Kerupuk Berbahan Dasar Ubi Jalar Kasim, Jakaria; Naiu, Asri Silvana; Harmain, Rita Marsuci
The NIKe Journal VOLUME 11 ISSUE 3 | SEPTEMBER 2023
Publisher : Fakultas Kelautan dan Teknologi Perikanan - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v11i3.21982

Abstract

This research aims to determine the effect of K. alvarezii seaweed fortification on the organoleptic characteristics of crackers made from sweet potato (Ipomea batatas). The treatment in this research was a cracker formulation with fortified K. alvarezii seaweed pulp of 50gr, 75gr and 100gr. The parameters tested were organoleptic characteristics through hedonic tests, namely texture, taste, color, appearance and aroma which were analyzed using Kruskall Walis. The results of the Kurskal Walis test show that fortification has no effect on hedonic value. The hedonic quality characteristics of crackers made from sweet potato (Ipomea batatas) were selected, namely having a texture value of 7.08 with the criteria dry and brittle, taste 6.88 with the criteria of a slight seaweed taste, appearance 7.76 with the criteria intact, neat, clean, homogeneous. , uneven thickness, cream color and looks bright white, aroma 7.36 with the criteria for a slight seaweed aroma.
Aktivitas Antibakteri Ekstrak Etanol Daun Mangrove (Avecennia Marine) dari Perairan Pentadu Teluk Tomini Provinsi Gorontalo Kaplale, Ahmad Soleh; Naiu, Asri Silvana; Yusuf, Nikmawatisusanti
Jambura Fish Processing Journal Vol 8, No 1 (2026): VOLUME 8 NOMOR 1, JANUARY 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v8i1.30818

Abstract

This study aims to isolate and identify triterpenoid compounds from the ethanol extract of mangrove leaves (Avicennia marina) and evaluate their antibacterial activity. The research employed both qualitative and quantitative methods. Qualitative analysis was conducted using thin-layer chromatography (TLC) with various eluents to detect the presence of triterpenoids, while quantitative analysis measured extract yield, retention factor (Rf), triterpenoid content via spectrophotometry, and antibacterial activity through the agar diffusion method. The best eluent for compound separation was a mixture of n-hexane and ethyl acetate (7:3). Ethanol extraction produced a yield of 14.8%, with the highest Rf value at 0.97. The highest triterpenoid concentration was 1.871905 ppm. Antibacterial tests showed an inhibition zone of approximately 6 mm, indicating moderate antibacterial activity. These results suggest that ethanol extract of A. marina leaves contains triterpenoid compounds with potential as antibacterial agents. This study opens opportunities for further development of A. marina-derived triterpenoids in antimicrobial formulations.
Tingkat Penerimaan Nori (Gracilaria sp.) dengan Kombinasi Gelatin Tulang Ikan: Sensory Acceptance of Nori (Gracilaria sp.) Combine with Fish Bone Gelatin Kalaka, Sri Rahayu; Naiu, Asri Silvana; Yusuf, Nikmawatisusanti
Media Teknologi Hasil Perikanan Vol. 13 No. 2 (2025)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.13.2.2025.64097

Abstract

Nori is a food product made from Gracilaria sp. which is increasingly in demand as a functional food source, but its sensory quality is greatly influenced by the binder used, one of which is gelatin. This study aims to analyze the effect of different combinations of fish bone gelatin on the hedonic acceptance level of nori made from Gracilaria sp. The main ingredient used is Gracilaria sp. seaweed combined with varying concentrations of fish bone gelatin (1%, 3% and 5%). The hedonic test was conducted by semi-trained panelists using a scale of 1–9 for appearance, taste, aroma, and texture parameters. The research data were analyzed using Kruskall wallis and Duncan's advanced test to see significantly different treatments. The results showed that the appearance of nori was relatively similar in all treatments with an average score of 7.00–7.04, as well as taste having a score of 7.36–7.68, while aroma and texture tended to be preferred in the 1% gelatin combination with values ​​of 7.24 for aroma and 7.64 for texture, respectively. Differences in gelatin concentration significantly affected sensory balance, with the use of high-density gelatin enhancing flavor by suppressing aftertaste, but decreasing aroma (6.60) and texture (6.84). Conversely, the use of low-density gelatin maintained the distinctive seaweed aroma and produced a crunchy texture preferred by panelists Kata kunci:  gelatin, gracilaria sp., nori, sensory   Nori merupakan produk pangan berbahan dasar Gracilaria sp. yang semakin diminati sebagai sumber pangan fungsional, namun kualitas sensori sangat dipengaruhi oleh bahan pengikat yang digunakan, salah satunya gelatin. Penelitian ini bertujuan untuk menganalisis pengaruh kombinasi gelatin tulang ikan yang berbeda terhadap tingkat penerimaan hedonik nori berbahan dasar Gracilaria sp.. Bahan utama yang digunakan adalah rumput laut Gracilaria sp. yang dikombinasikan dengan variasi konsentrasi gelatin tulang ikan (1%, 3% dan 5%). Uji hedonik dilakukan oleh panelis agak terlatih menggunakan skala 1–9 terhadap parameter kenampakan, rasa, aroma, dan tekstur. Data hasil penelitian dianalisis menggunakan Kruskall wallis dan uji lanjut Duncan untuk melihat perlakuan yang berbeda nyata. Hasil penelitian menunjukkan bahwa kenampakan nori relatif sama pada semua perlakuan dengan skor rata-rata 7,00–7,04, begitupun dengan rasa memiliki skor 7,36 -7,68, sedangkan aroma dan tekstur cenderung lebih disukai pada kombinasi gelatin 1% dengan nilai masing-masing 7,24 untuk aroma dan 7,64 untuk tekstur. Perbedaan konsentrasi gelatin berpengaruh nyata terhadap keseimbangan sensori, dimana penggunaan gelatin tinggi meningkatkan cita rasa dengan menekan aftertaste, namun menurunkan skor aroma (6,60) dan tekstur (6,84). Sebaliknya, penggunaan gelatin rendah mempertahankan aroma khas rumput laut serta menghasilkan tekstur renyah yang lebih disukai panelis. Kata kunci:  gelatin, gracilaria sp., nori, sensori
ANALISIS JUMLAH BAKTERI DAN TINGKAT PENERIMAAN IKAN SAGELA ASAP DI TEMPAT PEMASARAN BERBEDA Asri Silvana Naiu; Wila Rumina Nento; Zulkifli Arafa
Vol 16 No 1 (2026): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v16i1.1748

Abstract

Pemanfaatan Kulit Ikan Lele Sebagai Bahan Baku Keripik Ikan Nikmawatisusanti Yusuf; Asri Silvana Naiu; Sri Rahayu Kalaka
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.v9i3.4959

Abstract

Catfish is one of the most widely cultivated freshwater fish and serves as an important source of animal protein. Beyond its flesh, catfish skin possesses potential as a raw material for developing nutritious and economically valuable food products such as fish-skin chips. This community service activity involved counseling and hands-on training for local catfish farmers and households. The program introduced techniques for processing catfish skin into chips, focusing on practical demonstrations and participatory learning. The activity revealed a strong interest and willingness among participants, particularly catfish farmers, housewives, and young women, to utilize catfish skin as a processed product. Participants actively engaged in the training sessions. The resulting product was catfish-skin chips with favorable characteristics, including crispiness, savory taste, and preferred seasoning and aroma. The activity successfully enhanced community knowledge, skills, and motivation in diversifying fish-based products. By introducing catfish-skin chips as a value-added product, the program demonstrated an effective way to transform aquaculture by-products into healthy, nutritious, and economically beneficial foods. 
Pengaruh Subtitusi Tepung Ikan Layang (decapterus sp) Terhadap Formulasi Mie Kering Nurul Reski Amalia; Asri Silvana Naiu; Nikmawatisusanti Yusuf
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.v2i1.3

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.
Analisis Nilai Hedonik dan Mutu Kimia Kerupuk Kerang Darah (Anadara granosa) Hairan G. Asi; Asri Silvana Naiu; Nikmawatisusanti Yusuf
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.v5i1.329

Abstract

This study aims to analyze the hedonic value and chemical quality of blood cockle crackers (Anadara granosa) through different concentrations of cockle meat, namely 200 g, 250 g, and 300 g. The organoleptic test was designed using the Kruskal-Wallis method, while the proximate test was designed using a Completely Randomized Design (CRD), and both were analyzed using Analysis of Variance (ANOVA) in SPSS 16 software. Treatments that showed significant effects on the tested parameters were further analyzed using Duncan’s multiple range test. The results of the Kruskal-Wallis test showed that different formulations of blood cockle meat had a significant effect on organoleptic parameters. Increasing the amount of blood cockle in the formulation significantly decreased the hedonic value, from the “liked” category to “neutral.” Protein and fat contents increased significantly with the addition of blood cockle meat, while moisture and ash contents did not show significant changes. The moisture and protein contents met the requirements of SNI 2713.1:2009, and the fat content in treatment A also met the requirements of SNI 2713.1:2009. However, the ash content based on ANOVA results did not meet the requirements of SNI 2713.1:2009.
Pengaruh Lama Perebusan terhadap Rendemen dan Karakteristik Kimia Ikan Kayu Cakalang (Katsuwonus pelamis): Studi Kasus Di PT. XYZ Ujang Zulkifli; Asri Silvana Naiu; Sri Rahayu Kalaka
The NIKe Journal VOLUME 14 ISSUE 2 | JUNE 2026
Publisher : Fakultas Kelautan dan Teknologi Perikanan - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v14i2.39537

Abstract

Pemanfaatan ikan cakalang banyak dilakukan oleh masyarakat karena ikan cakalang mengandung banyak protein, salah satu produk pemanfaatan ikan cakalang yaitu pembuatan ikan kayu. Penelitian ini bertujuan untuk menganalisis pengaruh lama perebusan terhadap rendemen dan karakteristik kimia ikan kayu untuk menghasilkan ikan kayu terbaik dari perebusan pada taraf 40, 50, dan 60 menit. Metode analisis yang digunakan dalam penelitian ini yaitu perhitungan rendemen, pengujian kadar air, kada protein, kadar lemak dan kadar asam lemak. Hasil penelitian menunjukan bahwa rendemen setelah perebusan yaitu 77,33% - 79,73%, dan setelah pengasapan yaitu: 18,00% - 18,85%. Kadar air 16,35 – 15,69%, kadar protein 79,48 – 75,65%, kadar lemak 5,35 – 4,64%, asam lemak (asam palmitat 22,66 - 22,04%, asam stearat 12,41 – 12,64%, asam oleat 8,91 – 7,41%). Berdasarkan data pengujian, semakin lama waktu perebusan ikan semakin berkurang rendemen, kadar air, kadar protein, kadar lemak dan asam lemak. Waktu optimal diperoleh pada hasil perebusann 50 menit. Hasil penelitian ini juga mempengaruhi efisiensi interval waktu 10 menit dan sesuai dengan SNI 2691:2017 ikan kayu.
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 Hairan G. Asi 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 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 Ujang Zulkifli 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