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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 Jurnal Pengabdian Papua 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 Medicine & Pharmacology Social Sciences Other

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Achievement of a healthy and prosperous village for Modelomo Village and Mohungo Village in Boalemo Regency as part of the Village Sustainable Development Goals (SDGs) Asri Silvana Naiu; Nikmawatisusanti Yusuf
Fisheries and Society Volume 1 Issue 6, December 2021
Publisher : Fisheries and Society Publisher

SDGs (Suistainable Development Goals) Village is an integrated effort to realize village without poverty, hunger, village that care about health, village that grow evenly, village that care about the environment, village that care about education, women-friendly village, networked village, culturally responsive village to accelerate the achievement of the Sustainable Development Goals. The achievement of an environmental care village in Modelomo Village is motivated by the condition of the village environment which is far from clean, and concern for reaching a health care village in Mohungo Village by seeing the number of stunting cases which is quite high. These two villages are neighbors and are located in Tilamuta District, Boalemo Regency. The community service activities were carried out by the Village Development Program KKN undergraduate students, each of which amounted to 15 people for each village, which was carried out in mid-September to early November 2021. The method used is to provide education about the importance of environmental cleanliness for oneself and environmental comfort, invite the community to dredge garbage and mud, build waterways, initiate the creation of a waste bank, make organic and non-organic waste bins and propose a plan to procure a waste fleet to the Modelomo village government. In Mohungo Village, besides students providing education through outreach to the village community, especially pregnant women and those with toddlers, they also build healthy kitchens to process healthy and nutritious food

Karakteristik Masker Peel Off Ekstrak Etanol Kulit Pisang Kepok (Musa Paradisiaca) Yang Difortifikasi Rumput Laut (Kappaphycus Alvarezii) Sebagai Agen Antioksidan Liska Gintulangi; Asri Silvana Naiu; Nikmawatisusanti Yusuf
Jurnal Pendidikan dan Konseling (JPDK) Vol. 4 No. 6 (2022): Jurnal Pendidikan dan Konseling: Special Issue (General)
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jpdk.v4i6.9910

Masker peel off merupakan jenis masker wajah yang memiliki keunggulan dalam penggunaannya serta dapat membantu memperbaiki dan merawat kulit wajah akibat radikal bebas. Penelitian ini bertujuan menganalisis formula terbaik serta karakteristik masker peel off berbahan ekstrak etanol kulit buah pisang kepok yang difortifikasi bubur rumput laut. Perlakuan yang digunakan pada penelitian ini adalah fortifikasi bubur rumput laut dengan 4 taraf perlakuan dan 2 kali ulangan yaitu F0 (tanpa bubur rumput laut), F1 (15 gr bubur rumput laut), F2 (20 gr bubur rumput laut) dan F3 (25 gr bubur rumput laut). Parameter yang di uji yaitu aktivitas antioksidan dan homogenitas yang dianalisis secara deskriptif; viskositas, pH, daya sebar, daya lekat, waktu mengering dirancang dengan Rancangan Acak Lengkap (RAL) dan dianalisis menggunakan ANOVA; organoleptik dirancang dengan Kruskal-wallis, dianalisis K-Independent dan diuji lanjut Duncan. Hasil penelitian menunjukkan bahwa semua perlakuan yang menggunakan rumput laut memiliki aktivitas antioksidan paling kuat pada formula F3 yaitu 73,56 ppm, nilai viskositas 4250 cps, pH 4,50 memenuhi syarat SNI, daya sebar 5,82 cm, daya lekat 11,82 detik, waktu mengering 26,19 menit serta memiliki organoleptik aroma, warna dan tekstur yang disukai panelis.

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

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.

Formulasi dan Karakterisasi Kaldu Bubuk Dari Hasil Samping Industri Pengolahan Ikan Tuna Wahyuti Yabudi; Nikmawatisusanti Yusuf; Fernandy M Djailani
Syntax Literate Jurnal Ilmiah Indonesia
Publisher : Syntax Corporation

Kaldu bubuk merupakan bahan tambahan makanan yang didapatkan dari perebusan daging atau lebih dikenal sebagai bumbu penyedap. Tujuan penelitian ini yaitu untuk mengetahui proses pembuatan kaldu bubuk dari hasil samping industri pengolahan ikan tuna serta menganalisa formulasi dan mengkarakterisasi kaldu bubuk ikan tuna secara hedonik dan proksimat. Metode penelitian yang digunakan yaitu experimental laboratories menggunakan pola Rancangan Acak Lengkap (RAL) dan ulangan sebanyak 2 kali dengan perlakuan penggunaan daging hasil samping tuna yaitu formula KB0 tanpa penambahan ikan, KB1 penambahan 500 gr ikan, KB2 penambahan 600 gr ikan, KB3 penambahan 700 gr ikan dalam 1 liter air. Parameter uji yang digunakan uji proksimat, uji hedonik dan uji asam amino. Data parametrik dianalisis menggunakan ANOVA dan uji lanjut Duncan. Data nonparametrik dianalisis menggunakan Kruscal-Wallis dan uji lanjut Duncan. Berdasarkan hasil uji proksimat karakteristik kaldu bubuk sebagai berikut: kadar air yaitu 1.33% - 2.24% dengan nilai tertinggi pada KB1, kadar abu 0.82% - 1.69% dengan nilai tertinggi pada KB3, kadar protein 2.70% - 8.44% dengan nilai tertinggi pada KB3, kadar lemak 0.65%-2.68% dengan nilai tertinggi pada KB3, kadar karbohidrat 85.68% - 93.62% dengan nilai tertinggi pada KB0 dan asam amino 5.33 - 6.31 mg/kg dengan nilai tertinggi pada KB3 dengan kadar asam glutamat 1.20 mg/kg. Berdasarkan hasil uji organoleptik hedonik karakteristik kaldu bubuk sebagai berikut: nilai kenampakan 6.92 - 7.58 berada pada skala penerimaan suka sampai sangat suka dengan nilai tertinggi pada KB1, nilai aroma 6..46 - 7.23 berada pada skala penerimaan agak suka sampai suka dengan nilai tertinggi pada KB0), nilai warna 7.12 - 7.50 berada pada skala penerimaan suka sampai sangat suka dengan nilai tertinggi pada KB1, nilai rasa 6.50 - 6.90 berada pada skala penerimaan suka dengan nilai tertinggi KB3 dan tekstur 6.96 - 7.85 berada pada skala penerimaan suka sampai sangat suka dengan nilai tertinggi pada KB1.

Karakteristik Bolu Kukus Menggunakan Tepung Ubi Jalar Ungu (Ipomoea Batatas L. Poir) Yang Di Subtitusi Dengan Tepung Ikan Bandeng (Chanos-Chanos) Mohamad Indra; Nikmawatisusanti Yusuf; Lukman Mile
Syntax Literate Jurnal Ilmiah Indonesia
Publisher : Syntax Corporation

Bolu kukus merupakan salah satu makanan tradisional yang berasal dari portugis, di Indonesia bolu kukus sangat digemari oleh masyarakat baik anak anak maupun orang dewasa. Penelitian ini bertujuan untuk menganalisis karakteristik kue bolu kukus yang menggunakan tepung ubi jalar ungu (Ipomoea batatas L. pior) yang di subsitusi dengan tepung ikan bandeng. Perlakuan yang digunakan dalam penelitian ini dengan 4 taraf perlakuan dengan 2 kali ulangan yaitu P0 (tepung ubijalar ungu 70 gr), P1 (tepung ikan bandeng 30 gr : tepung ubi jalar ungu 40 gr), P2 (tepung ikan bandeng 35 : tepung ubi jalar ungu 35 gr), P3 (tepung ikan bandeng 40 gr : tepung ubi jalar ungu 30). Parameter yang diuji meliputi kadar protein, kadar abu, kadar air, kadar lemak, kadar karbohidrat by difference dan uji organoleptik hedonik. Penelitian ini dirancang dengan metode rancangan acak lengkap (RAL). Analisis data kimia di uji menggunakan ANOVA dan diuji lanjut Duncan, data organoleptik dirancang dengan Kruskal-walis dan di uji lanjut Duncan. Hasil penelitian menunjukkan bahwa bolu kukus yang menggunakan tepung ubi jalar yang disubtitusi tepung ikan bandeng memberikan pengaruh nyata terhadap semua parameter uji proksimat serta organoleptik. Formula terbaik berdasarkan uji organoleptik terdapat pada perlakuan P1dengan kosentrasi tepung ikan bandeng (Chanos chanos) 30 gr. Formula terbaik kandungan gizi terdapat pada P3 dengan kosentrasi tepung ikan bandeng (Chanos chanos) 40 gr dengan nilai kadar protein 12,84%, kadar abu 1,87%, kadar lemak 51,17% yang meningkat, sedangkan pada kadar air 30,63%, dan kadar karbohidrat 49,48% mengalami penurunan.

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

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.

Mutu Kimia Dan Organoleptik Pempek Ikan Lele Dengan Subtitusi Tepung Buah Mangrove (Rhizophora mucronata) Potabuga, Chandra; Mile, Lukman; Yusuf, Nikmawatisusanti
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.v3i1.66

This research aims to analyze the effect of mangrove flour substitution on the quality of pempek made from catfish which includes organoleptic (hedonic) and chemical quality. This research consists of formulation, hedonic organoleptic characteristics, selected products and chemical characteristics of selected products. The treatment in this research was the substitution of mangrove flour for tapioca flour with concentrations of 10g, 15g, and 20g. This research was designed using Kruskal Wallis to obtain hedonic organoleptic data and analyzed using Nonparametric Tests K Independent Samples. The analysis results were continued with Duncan's further test. Determination of selected products is carried out using the Bayes test. The results showed that pempek made from tapioca flour with the substitution of 10g, 15g and 20g mangrove flour had a significant effect on all organoleptic (hedonic) parameters, except appearance. Based on the analysis of the selected products, it was found that the pempek product with 15 g of mangrove flour substituted had chemical characteristics, namely a protein content of 10.44%; water content 40.43%; fat content 20.72%; ash content 1.79%; and carbohydrate content 26.63%. Meanwhile, the chemical test results for control or without substitution of mangrove flour were protein content 7.77%, water 37.54%, fat 28.38%, ash 1.11% and carbohydrates 25.21%.

Pengaruh Penambahan Lawi-Lawi (Caulerpa Sp) terhadap Karakteristik Produk Selai Nanas (Ananas Eomosus) Podungge, Moh. Jamal H.; Mile, Lukman; Yusuf, Nikmawatisusanti
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.v3i1.75

This research aims to determine the formula and level of panelists' preferences as well as the chemical quality of pineapple jam with the addition of lawi-lawi. The treatment in the research was the addition of lawi-lawi with concentrations of A (75%), B (50%) and C (25%). The organoleptic data obtained was processed using Kruskall Wallis analysis and chemical data using a Simple Completely Randomized Design. Further test results use Duncan's advanced test. The results of the research showed that the pineapple jam formula obtained was by adding different lawsi-lawi: A (75%), B (50%) and C (25%) with the other ingredients used being the same (pineapple 100g, sugar 65g and citric acid 0.2g). Panelists preferred pineapple jam with the addition of 75% lawi-lawi (formula B). Pineapple jam formula A (75% lawi-lawi), has chemical quality characteristics; sugar content 60.20%, viscosity 1875cp, dissolved solids 65.20% and calcium 1.04%. Formula B (50% lawi-lawi) has a sugar content of 57.70%, viscosity of 900cp, soluble solids of 65.61% and calcium of 1.02%. Formula C (25% lawi-lawi) has a sugar content of 51.68, a viscosity of 550cp, soluble solids of 67.13% and calcium of 0.94%. This study shows that pineapple jam with a 75% addition of lawi-lawi (formula A) is most preferred by panelists and has good chemical quality. Overall, the addition of lawi-lawi at various concentrations affects the organoleptic and chemical characteristics of pineapple jam, with the best results at a 75% concentration.

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

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

Pengembangan Produk Sambal Berbahan Dasar Cumi-Cumi (Loligo sp.) Gunibala, Miston; Yusuf, Nikmawatisusanti; 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.v6i2.22501

Sambal is a type of food accompaniment that is well known in Asia, especially Indonesia and is popular with the public. This study aims to obtain the right formula for chili products made from squid (Loligo sp). The treatment used in this study was the composition of squid with 4 treatment levels, namely 0 gr (control), 70 gr, 80 gr, 90 gr. The parameters tested included testing for protein content, moisture content, ash content and hedonic organoleptic tests. This study was designed using a completely randomized design (CRD) non factorial. Chemical data analysis was tested using ANOVA and further tested by Duncan, hedonic organoleptic data was designed with Kruskal-wallis and further tested by Duncan. The results showed that the squid formulation had a significant effect (p0.05) on all hedonic proximate and organoleptic test parameters. The addition of squid had a significant effect on the water content with values ranging from 0.06% -42.95%, ash content 1.52% -1.87%, protein content 5.06% -9.95%. Hedonic analysis results for taste 2.72-4.47, color 3.80-4.64, aroma 3.96-4.52.

Co-Authors Abdul Basir Datunsolang Ahmad, Nurain Asri Silvana Naiu Bataweya, Ismail 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 Kristiana Yahya Liki Hasan Liska Gintulangi Lukman Mile Mita Pratiwi Nihali Mohamad Indra Mohamad Zulkifli Murna Ningsi Muslimin Muslimin Nofliyanto Laiya Novia Hasyim Nupu, Abdul Kadir Nurhidayat Wahidin Nurul Reski Amalia Podungge, Moh. Jamal H. Potabuga, Chandra Rahim Husain Repli Labagu Rieny Sulistijowati Riska Van Gobel Rita Marsuci Harmain Sartika Damisi Shindy H Manteu Sopa, Ririn Sri Purwaningsih Sri Rahayu Cahyani Sri Rahayu Kalaka Sri Steviana Limbe Sri Tatin Pakaya Srirahayu Cahyani Yusuf Sulistijowaty, Rieny S 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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