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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia NIKe Jurnal Ilmiah Perikanan dan Kelautan | Fisheries and Marine Scientific Journal Jurnal Sains dan Teknologi Pangan Syntax Literate: Jurnal Ilmiah Indonesia Jambura FIsh Processing Journal Jurnal Pendidikan dan Konseling Fisheries and Society Research Review: Jurnal Ilmiah Multidisiplin Jurnal Pengabdian Pada Masyarakat Eldimas Damhil: Jurnal Pengabdian kepada Masyarakat

Nikmawatisusanti Yusuf

Universitas Negeri Gorontalo

Author-ID : 426618

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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Changes in The Number of Mold and Acceptance Rate of Kappaphycus alvarezii Jelly Candy Packed with Edible Film Gelatin-CMC During Storage Naiu, Asri Silvana; Yusuf, Nikmawatisusanti; Hudongi, Yusnina
Jurnal Sains dan Teknologi Pangan Vol 6, No 6 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

This study aimed to analyze changes in the number of molds and the level of panelist acceptance of K. alvarezii jelly candy packaged using gelatin-CMC edible film during storage. The method used in this study is a laboratory experimental method which consists of two stages, namely preliminary research which aims to determine the best edible film formula to be used as jelly candy packaging and the main research to analyze changes in the number of molds and the level of acceptance of appearance, taste, aroma and texture of jelly candy that has been packaged using a gelatin-CMC edible film during storage. Storage for 60 days was converted to 15 days in a climatic chamber with a temperature of 40 ℃ and a humidity of 75%. Sampling was carried out every 3 days. The research design used linear regression to see the relationship between storage time and test parameters. The results of the preliminary study showed the best formula for edible film, namely 1% gelatin, 0.3% bees wax, 0.75% CMC, and 0.3% glycerol which resulted in a water vapor transmission rate of 18.60 g/m2/24 hours. The results of the main study showed that storage time had a moderate effect on mold. Mold was detected on the last day of observation, storage time had a very strong effect on the level of acceptance which decreased with storage time. The organoleptic value of jelly candy packaged using gelatin-CMC edible film was still acceptable to the panelists until the 36th day of storage.

FORMULASI TEPUNG PELAPIS SAVORY CHIPS IKAN NIKE (Awaous melanocephalus) Nikmawatisusanti Yusuf; Sri Purwaningsih; Wini Trilaksani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Fish savory chips is one type of fish-based snacks with a crunchy texture and crispy. Crispiness is a typical characteristic of the chips product. Utilization of nike fish (Awaous melanocephallus) as raw material for a snack is one of fishery products diversification, as well as an alternative of a healthy snack with high nutritional content. The purpose of this study was to determine the formula of coating powder of nike fish savory chips which highly nutritions. Three formula of powder with ratio of 2:1 were used (A = rice flour and tapioca; B = tapioca flour and wheat; C = wheat flour and rice) and added with natrium bicarbonate (baking soda) as crisp makers with different concentrations (1%, 1.5%, and 2%), and spices consisting of salt, pepper, garlic, and coriander. The analyses performed included crispiness and organoleptic. The formula chosen was determined by Bayes test. The results of crispiness measurement showed that the formula A (rice flour and tapioca flour (2:1)) had the best crispy value, compared to B (flour & tapioca flour (2:1)), and C (wheat andrice flour (2:1)). Formula that used of 1.5% crisp maker had a better crispness value than 1% and 2%. Bayes test results showed that formula A with a concentration of 1.5% crisp maker was the best formula for nike fish savory chips.Key words: Awaous melanocephalus, formulation, crispiness, savory chips

Nilai Sensoris dan Viskositas Skin Cream menggunakan Gelatin Tulang Tuna sebagai Pengemulsi dan Humektan Asri Silvana Naiu; Nikmawatisusanti Yusuf
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 2 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Gelatin adalah protein turunan dari kolagen yang penggunaannya saat ini sangat meluas baik untuk industri pangan maupun non pangan. Gelatin dalam penelitian ini diaplikasikan sebagai bahan pengemulsi dan agen humektan pada produk herbal skin cream. Gelatin diekstrak dari tulang ikan tuna (Thunnus sp.) menggunakan cuka aren. Penelitian ini bertujuan untuk menentukan nilai sensoris dan viskositas produk herbal skin cream. Penelitian menggunakan rancangan acak lengkap, dengan 3 konsentrasi gelatin yaitu 3%, 5%, dan 7%. Penelitian terdiri dari uji sensoris menggunakan skala hedonik yang meliputi tampilan, aroma, dan kesan lembab, serta viskositas. Hasil penelitian menunjukkan bahwa tampilan produk memiliki kriteria agak suka hingga suka, aroma dan kesan lembab netral hingga agak suka, serta viskositas berkisar antara 64.000 hingga 92.500 cP. Perlakuan terpilih adalah produk yang diaplikasikan gelatin 7% memiliki nilai viskositas paling mendekati standar SNI yaitu 64000 cP dan nilai sensoris yang agak disukai.

Perbedaan Mutu Permen Jeli Kappaphycus alvarezii yang Dikemas Edible Film Berbasis Gelatin-CMC-Lilin Lebah dan Gelatin-Kitosan-Nanokitin: Quality Differences of Jelly Candy Kappaphycus alvarezii Wrapped in CMC-Beewax-Gelatin and Chitosan-Nanochitin Gelatin Based Edible Film Asri Silvana Naiu; Nikmawatisusanti Yusuf; Srirahayu Cahyani Yusuf; Yusnina S Hudongi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.36911

Penelitian ini bertujuan menganalisis perbedaan mutu permen jeli rumput laut yang dikemas edible film berbasis gelatin-karboksimetilselulosa (CMC)-lilin lebah dan gelatin-kitosan-nanokitin. Interaksi senyawa-senyawa berbeda dalam edible film diduga dapat memengaruhi mutu permen jeli selama penyimpanan. Perlakuan dalam penelitian ini yaitu waktu penyimpanan permen dipercepat menggunakan chamber selama 15 hari pada suhu lebih tinggi (40oC) dengan kelembapan 75% yang setara dengan waktu 60 hari pada suhu ruang. Data yang diperoleh dianalisis dengan Independent T-Test (uji-t) untuk mengetahui laju transmisi uap air (WVTR) edible film, perbedaan mutu kimia dan mikrobiologi permen, serta uji-u Mann-Whitney untuk menguji perbedaan nilai hedonik selama penyimpanan. Parameter uji, yaitu WVTR dan mutu permen jeli meliputi kadar air, gula reduksi, angka lempeng total (ALT), dan nilai hedonik yang semuanya diuji pada taraf kepercayaan 95%. Hasil uji-t menunjukkan bahwa WVTR kedua edible film gelatin berbeda tidak nyata (p>0,05). Kadar air permen berbeda nyata pada hari ke-60, sedangkan gula reduksi dan TPC berbeda nyata sejak awal pengamatan. Hasil uji-u Mann-Whitney menunjukkan bahwa terdapat perbedaan nyata pada nilai kenampakan permen antar perlakuan yang dimulai dari hari ke-24, nilai aroma sejak hari ke-12, sedangkan nilai rasa dan tekstur permen berbeda tidak nyata. Mutu permen terbaik diperoleh pada perlakuan edible film gelatin kitosan-nanokitin.

Soba Candy Products Formulation with the Addition of the Seaweed Eucheuma cottonii Sri Rahayu Kalaka; Femy M Sahami; Nikmawatisusanti Yusuf
The NIKe Journal VOLUME 8 ISSUE 4 | DECEMBER 2020
Publisher : Faculty of Fishery and Marine Sciences - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v8i4.7844

This study aims to determine the formulation of soba candy without seaweed and the formulation of soba candy with the addition of seaweed, the level of preference for the panelists with the addition of seaweed and the quality characteristics of the selected seaweed soba candy. This research activity was carried out in the Laboratory of Testing and Guidance for the Quality of Fishery Products in Gorontalo Province which was divided into two stages. Preliminary research was carried out to determine the basic formulation without seaweed. The main study was to determine the formulation with the addition of seaweed (30%, 40% and 50% by weight of brown sugar) which was analyzed organoleptically using the hedonic test (level of preference) and hedonic quality. The data obtained were analyzed descriptively and to determine the differences between treatments using the Kruskall Wallis method, and to determine the selected / preferred product using the Bayes method. The results showed that the basic formulation (without seaweed) obtained was 100 g brown sugar with 200 ml coconut milk and a formula with additional seaweed that was 40% by weight of brown sugar. Characteristics of the hedonic quality of the selected products obtained in the form of soba candy with the addition of seaweed are soft, less tidy, delicious taste and specific types and specific smells and fresh without additional odor and the results of proximate analysis are 9.94% moisture content, 0.92% ash content, high levels of 4.24% fat, 3.68% protein content and 82.13% carbohydrate content. Keywords: Seaweed; brown sugar; coconut milk; candy; organoleptic.

Karakteristik Kerupuk Berbahan Dasar Sagu dengan Subtitusi dan Fortifikasi Rumput Laut Sri Tatin Pakaya; Nikmawatisusanti Yusuf; Lukman Mile
The NIKe Journal VOLUME 2 NOMOR 4, DESEMBER 2014
Publisher : Faculty of Fishery and Marine Sciences - Universitas Negeri Gorontalo

Penelitian ini bertujuan untuk mengetahui formula terpilih dan karakteristik kerupuk berbahan dasar sagu yang disubstitusi dan fortifikasi dengan rumput laut K. Alvarezii. Faktor perlakuan pada penelitian ini adalah konsentrasi rumput laut yang berbeda yaitu 30g, 40g, 50g, 60g dan 70g. Pada tahap formulasi melakukan uji organoleptik (hedonik) terhadap parameter produk terdiri atas kenampakan, warna, aroma, rasa dan tekstur. Tahap karakterisasi yang dianalisis adalah komposisi kimia produk terbaik terdiri atas kadar air, abu, protein, lemak, karbohidrat dan serat pangan. Hasil uji hedonik menunjukkan bahwa produk terpilih pada formulasi A dengan komposisi tepung sagu 50% dan rumput laut 50%. Hasil analisis uji Kruskall wallis menunjukkan bahwa substitusi rumput laut berpengaruh nyata terhadap kenampakan, warna, aroma, rasa dan tekstur. Hasil uji proksimat produk terpilih mengandung air 6,22%, abu 3,59%, protein 5,855%, lemak 42,68%, karbohidrat 31,295%, dan serat pangan 11,36%. Kata kunci: Kerupuk rumput laut, K. alvarezii, Sagu, Metroxylon sp., Organoleptik dan Kimiawi

Sheet Jam Formulation from a Mix of Seaweed and Pineapple Fruit Gustin H Ismail; Nikmawatisusanti Yusuf; Lukman Mile
The NIKe Journal VOLUME 7 ISSUE 1 | MARCH 2019
Publisher : Faculty of Fishery and Marine Sciences - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/.v7i1.4874

The aim of this study was to obtain a formula of sheet jam from a mixture of K. alvarezii seaweed and the best pineapple based on organoleptic hedonic sheet jam test. The results of preliminary research for cooking time based on trial and error is 60 minutes so that jam can be made in sheet form. The main research results on the characteristics of a mixture of jam sheets between seaweed and pineapple fruit concluded that the chosen formula was sheet jam with a comparison of seaweed and pineapple material of 1: 2. Keywords: Sheet jam; K. Alvarezii; pineapple; organoleptic

Karakteristik Kimia dan Organoleptik Nugget Ikan Layang (Decapterus sp.) yang Disubtitusi dengan Tepung Ubi Jalar Putih (Ipomea batatas L) Gustiarni Utiarahman; Rita Marsuci Harmain; Nikmawatisusanti Yusuf
The NIKe Journal VOLUME 1 NOMOR 3, DESEMBER 2013
Publisher : Faculty of Fishery and Marine Sciences - Universitas Negeri Gorontalo

Salah satu hasil diversifikasi produk perikanan adalah nugget ikan layang (Decapterus sp.) yang disubtitusi dengan tepung ubi jalar (Ipomea batatas L). Penelitian ini bertujuan untuk menentukan formula terbaik nugget ikan layang yang disubtitusi dengan tepung ubi jalar, dan untuk mengetahui karakteristik kimia serta organoleptiknya. Eksperimen dilakukan dengan 3 (tiga) perlakuan perbandingan tepung tapioka dan tepung ubi jalar berbeda, yaitu Formula A (2:1), Formula B (1:1), dan Formula C (1:2). Substitusi tepung ubi jalar terhadap tepung tapioka tidak memberikan pengaruh nyata (p>0,05) terhadap uji organoleptik skala hedonik warna dan kenampakan tetapi memberikan pengaruh nyata (p

Formulasi Cookies Udang Rebon | Formulation of rebon shrimp cookies Riska Van Gobel; Asri Silvana Naiu; Nikmawatisusanti Yusuf
The NIKe Journal VOLUME 4 NOMOR 4, DESEMBER 2016
Publisher : Faculty of Fishery and Marine Sciences - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/.v4i4.5070

Penelitian ini bertujuan untuk mengetahui formula cookies terpilih yang disubstitusi dengan tepung udang rebon (Mysis sp.). Penelitian ini terdiri atas 2 tahap yaitu pembuatan tepung udang rebon dan formulasi cookies udang rebon. Perlakuan pada penelitian ini adalah konsentrasi tepung udang rebon 10%, 15% dan 20%. Analisis data yang digunakan untuk pengujian organoleptik yaitu Kruskal Wallis yang dilanjutkan dengan uji lanjut Duncan, dan untuk penentuan produk terpilih dilakukan dengan uji Bayes. Hasil uji organoleptik menunjukkan bahwa tepung udang rebon memberikan pengaruh yang nyata terhadap rasa, aroma, tekstur, kenampakan dan warna. Cookies yang disubstitusi tepung udang rebon dengan konsentrasi 10% adalah produk terpilih. This study aims to determine the selected cookie formula substituted with rebon shrimp flour (Mysis sp.). This research consists of 2 stages, namely making shrimp meal flour and formulation of shrimp cookies. The treatment in this study was the concentration of rebon shrimp flour 10%, 15% and 20%. Analysis for organoleptic testing is Kruskal Wallis followed by Duncan's follow-up test, and for the determination of the selected products carried out by the Bayes test. Organoleptic test results showed that rebon shrimp flour had a significant effect on taste, aroma, texture, appearance and color. Cookies substituted with rebon shrimp flour with a concentration of 10% are selected products. Katakunci: cookies, udang rebon; Mysis sp.; organoleptik Keywords: cookies; rebon shrimp; Mysis sp.; organoleptic

Umur Simpan Produk Julung-julung Asap Tumbuk Halus pada Kemasan Polietilen dan Semi Aluminium Foil | Shelf life of finely-ground-smoked finfish on polyethylene and semi-aluminum foil packagings Muslimin Muslimin; Asri Silvana Naiu; Nikmawatisusanti Yusuf
The NIKe Journal VOLUME 4 NOMOR 1, MARET 2016
Publisher : Faculty of Fishery and Marine Sciences - Universitas Negeri Gorontalo

Penelitian ini bertujuan untuk mengetahui umur simpan ikan julung-julung (Hemirhampus affinis) asap tumbuk halus pada kemasan polietilen dan kemasan semi aluminium foil. Ikan julung-julung asap kemudian ditumbuk halus dan dikemas dan disimpan pada suhu 25oC, 30oC dan 35oC. Laju perubahan kapang dihitung dengan menggunakan persamaan Arrhenius danpenentuan umur simpan ditentukan berdasarkan persamaan ordo nol. Umur simpan ikan julung-julung asap tumbuk halus pada kemasan polietilen lebih bertahan pada suhu ruang yaitu 37,6 hari. Sedangkan kemasan semi aluminium foil dapat lebih mempertahankan umur simpan pada suhu yang lebih tinggi dan pada suhu ruang hanya mampu bertahan hingga 42,43 hari. The aim of this study was to determine the shelf life of finely-ground-smoked finfish (Hemirhampus affinis) on polyethylene and semi-aluminum foil packagings. Smoked fish are then finely ground and packaged and stored at 25oC, 30oC and 35oC. The rate of change in molds is calculated using the Arrhenius equation and the shelf life is determined based on the zero order equation. The shelf life of finely-ground-smoked finfish in polyethylene packaging is better at room temperature is 37.6 days. While the semi-aluminum foil packaging can better maintain shelf life at higher temperatures and at room temperature can only last up to 42.43 days. Katakunci: umur simpan; ikan julung-julung; Hemirhampus affinis; asap tumbuk halus; polietilen; semi aluminium foil; kemasan; kapang. Keywords: shelf life; finfish; Hemirhampus affinis; finely-ground-smoked; polyethylene; semi-aluminum foil; packaging; mold.

Co-Authors Abdul Basir Datunsolang Abdul Kadir Nupu Ahmad, Nurain Asri Silvana Naiu Djailani, Fernandy M. Faiza A Dali Femy M. Sahami Fenski Musali Gunibala, Miston Gustiarni Utiarahman Gustin H Ismail Gustin H. Ismail Henra Henra Hudongi, Yusnina Ismail Bataweya Kristiana Yahya Liki Hasan Liska Gintulangi Lukman Mile Mita Pratiwi Nihali Mohamad Indra Mohamad Zulkifli Murna Ningsi Muslimin Muslimin Nofliyanto Laiya Novia Hasyim Nurhidayat Wahidin Nurul Reski Amalia Podungge, Moh. Jamal H. Potabuga, Chandra Rahim Husain Repli Labagu Rieny S Sulistijowaty Rieny Sulistijowati Ririn Sopa Riska Van Gobel Rita Marsuci Harmain Sartika Damisi Shindy H Manteu Sri Purwaningsih Sri Rahayu Cahyani Sri Rahayu Kalaka Sri Steviana Limbe Sri Tatin Pakaya Srirahayu Cahyani Yusuf Taufiq Ismail Yusuf Ulviyana Male Wahyuti Yabudi Wila Rumina Nento Wini - Trilaksani Yakob, Maykel Yusnina S Hudongi Yusri Dj. Nai Zees, Fauzia Zulfandi Karim

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