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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Media Teknologi Hasil Perikanan NIKe Jurnal Ilmiah Perikanan dan Kelautan | Fisheries and Marine Scientific Journal Jurnal Sains dan Teknologi Pangan Syntax Literate: Jurnal Ilmiah Indonesia Samakia: Jurnal Ilmu Perikanan 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
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Social Sciences Other

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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.
Mutu Organoleptik Ikan Julung-julung Asap pada Konsentrasi Asap Cair Berbeda Zees, Fauzia; Sulistijowati, Rieny; Yusuf, Nikmawatisusanti
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.v12i1.24800

Abstract

This research aims to determine the effect of different concentrations of liquid smoke solution on the organoleptic quality of smoked julung-julung fish (Hemirhamphus affinis). The treatment factors are 1% liquid smoke solution concentration (A), 3% liquid smoke solution concentration (B) and 5% liquid smoke solution concentration (C). The organoleptic data analysis used was Kruskall-wallis with test parameters namely appearance, smell, taste, texture. Further test using Duncan. The results of the research showed that all treatments with different concentrations of liquid smoke solution (A, B, C) had no effect on the appearance of the product specifications, namely intact, clean, slightly brown in color and shiny, specific to the type of smoked fish; specifications: less fragrant odor, sufficient smoke and no additional disturbing odors; taste specifications, namely delicious, less savory, and texture specifications, namely dense, compact, quite dry, and tightly intertwined.
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.
Pelatihan Pembuatan Produk Berbasis Hasil Perikanan di Desa Huangobotu Asri Silvana Naiu; Nikmawatisusanti Yusuf; Wila Rumina Nento
Damhil: Jurnal Pengabdian kepada Masyarakat Vol 1, No 2: December 2022
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34312/damhil.v1i2.17413

Abstract

Huangobotu Village, Kabila Bone District, Bone Bolango Regency is a village located in the Tomini Bay area, where the majority of the people work as a fishermen. During the fishing season, the catch of fish is very large, and sometimes some types of fish are not sold while others are sold at minimum prices. Communities can take opportunities in the utilization of fishery products through the processing of fishery products, so that they can help improve the community's economy. The purpose of this service is to improve the community's economy through training in making fishery product-based products which the type of processed fishery products provided during the training in the form of fish nuggets and meatballs.
Mutu Permen Soba Rumput Laut (Kappaphycus alvarezii) Pada Lama Pemasakan Yang Berbeda Kalaka, Sri Rahayu; Yusuf, Nikmawatisusanti; Ahmad, Nurain
Jambura Fish Processing Journal Vol 7, No 1 (2025): VOLUME 7 NOMOR 1, JANUARY 2025
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v7i1.28305

Abstract

This research aims to determine the hedonic quality and crude fiber of seaweed buckwheat candy. This research used three levels of treatment, namely 1 hour, 1.5 hours and 2 hours of cooking. The parameters tested include hedonic quality and crude fiber. The research method used is the experimental method. The data analysis used was Kruskall waliis and Completely Randomized Design (CRD), Duncan continued testing with the help of SPSS 25. The results showed that seaweed buckwheat candy with different cooking times, namely 1 hour, 1.5 hours and 2 hours had a significant effect on taste, the aroma and texture of the candy produced, while the crude fiber content had no significant effect. Organoleptically, the hedonic quality of seaweed buckwheat candy has a good taste, coconut milk and brown sugar have a strong taste, have a slight seaweed taste to very good, coconut milk and strong brown sugar do not have a seaweed taste; buckwheat candy has a strong coconut milk and brown sugar scent, not a seaweed scent to a very strong coconut milk and brown sugar scent, not a seaweed scent; the texture of the candy is soft to soft, slightly hard. Seaweed buckwheat candy crude fiber ranges from 1.51% - 1.71%.
Pemanfaatan Limbah Serabut Kelapa Hasil Pengolahan Kopra sebagai Media Tanam (Cocopeat) Naiu, Asri Silvana; Yusuf, Nikmawatisusanti; Yusuf, Taufiq Ismail
ELDIMAS: Jurnal Pengabdian Pada Masyarakat Vol 3 No 1 (2025): Mei - Oktober 2025
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.v3i1.24

Abstract

Tujuan dari kegiatan pengabdian ini memanfaatkan limbah hasil samping pengolahan kopra yaitu serabut  kelapa menjadi serbuk kelapa (cocopeat) sebagai media tanam. 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 pengolahan kopra yaitu serabut kelapa menjadi produk media tanam (cocopeat) melalui pendampingan langsung di lapangan kepada masyarakat.  Hasil dari kegiatan ini, masyarakat, khususnya ibu rumah tangga dan para pemuda, telah mampu memanfaatkan serabut kelapa limbah hasil samping industri kopra menjadi produk media tanam (cocopeat) yang memiliki nilai ekonomis, serta telah mampu meminimalisir penumpukan limbah serabut kelapa di wilayah lingkungan Desa suka makmur The purpose of this community service activity is to utilize waste from copra processing, namely coconut fiber, into coconut powder (cocopeat) as a planting medium. The method used to achieve this goal is skills training for the community through the transfer of knowledge and technology about post-harvest handling techniques for copra entrepreneurs and training in processing copra processing by-products, namely coconut fiber, into planting media products (cocopeat) through direct assistance in the field to the community. The results of this activity, the community, especially housewives and young people, have been able to utilize coconut fiber, a waste from the copra industry, into planting media products (cocopeat) that have economic value, and have been able to minimize the accumulation of coconut fiber waste in the Suka Makmur Village environment.
Formulasi dan Karakteristik Mutu Sosis Cumi Bataweya, Ismail; Sulistijowaty, Rieny S; Yusuf, Nikmawatisusanti
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.v10i4.1277

Abstract

Tujuan dari penelitian adalah melakukan formulasi dan karakteristik mutu sosis cumi.Faktor perlakuan adalah konsentrasi cumi dalam formulasi sosis cumi terdiri atas 60 g (A), 80 g (B) dan 100 g (C).. Analisis data organoleptik menggunakan Kruskall-wallis dengan parameter uji yaitu tekstur, kenampakan, warna, rasa, dan aroma.Tingkat kesukaan panelis terhadap fomula 60 g yaitu: tekstur, kenampakan, warna, rasa, dan aromaagak sukadan suka panelis; formula 80 g yaitu: tekstur, kenampakan, warna, rasa, dan aromadisukai oleh panelis; fomula 100 g yaitu: tekstur, kenampakan, warna, rasa, dan aroma sangat disukai panelis.
Pengaruh Perbandingan Tepung Ubi Jalar terhadap Kerenyahan dan Nilai Hedonik Krispi Ikan Pepetek Sopa, Ririn; Yusuf, Nikmawatisusanti; Dali, Faiza A
The NIKe Journal VOLUME 11 ISSUE 1 | MARCH 2023
Publisher : Fakultas Kelautan dan Teknologi Perikanan - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v11i1.1290

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan tepung ubi jalar (Ipomoea batas L) terhadap nilai kerenyahan dan nilai hedonik krispi ikan pepetek (Leiognathus sp). Pada penelitian ini menggunakan metode eksperimental diawali dengan proses pembuatan tepung ubi jalar. Pembuatan formulasi krispi ikan yaitu A (tepung beras 100 : tepung ubi jalar 10), B (100:15 g) dan C (100:20 g). Parameter yang diamati adalah uji fisik (kerenyahan) dianalisis menggunakan RAL. Uji organoleptik mutu hedonik (rasa, tekstur, aroma kenampakan) dianalisis Kruskall walis. Jika hasil yang diperoleh berpengaruh nyata maka dilanjutkan dengan uji Duncan. Berdasarkan hasil analisis uji fisik (kerenyahan) menunjukan bahwa penggunaan konsentrasi tepung ubi jalar yang berbeda 10, 15, 20 pada tepung pelapis krispi ikan pepetek memberikan pengaruh nyata (p
Analisis Organoleptik Hedonik Sambal Ikan Layang Asin Kering dengan Penambahan Rumput Laut Nupu, Abdul Kadir; Mile, Lukman; Yusuf, Nikmawatisusanti
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.v11i3.21976

Abstract

This study aims to determine the effect of the addition of seaweed (Kappaphycus alvarezii) on the hedonic organoleptic characteristics of the dried salted catfish (Decapterus sp.) chili product. The treatments in this study were seaweed concentrations of 5%, 10% and 15%. The hedonic organoleptic data analysis used was Kruskall-wallis with test parameters namely taste, appearance, texture, aroma and color. Further test using the Duncan test. The results showed that the addition of seaweed had no significant effect on the hedonic value of taste, appearance, texture, aroma and color. The hedonic characteristics of chili sauce with the addition of different seaweeds have a taste value of 6.08–7.00 with the criteria of slightly liking to liking; appearance 7.00-7.28 with Like criteria; texture 6.88–7.24 with liking criteria; aroma 6.80–7.32 with liking criteria; and color 6.92–7.52 with liking criteria.
Co-Authors Abdul Basir Datunsolang Ahmad, Nurain Asri Silvana Naiu Bataweya, Ismail Chandra Potabuga Djailani, Fernandy M. Faiza A Dali Femy M. Sahami Fenski Musali Gunibala, Miston Gustiarni Utiarahman Gustin H Ismail Gustin H. Ismail Hairan G. Asi Harun, Fadlullah Wahid Henra Henra Hudongi, Yusnina Iin Susilawati Lantu Kaplale, Ahmad Soleh Kristiana Yahya Liki Hasan Liska Gintulangi Lukman Mile Mita Pratiwi Nihali Moh. Jamal H. Podungge Mohamad Indra Mohamad Zulkifli Murna Ningsi Muslimin Muslimin Nofliyanto Laiya Novia Hasyim Nupu, Abdul Kadir Nurhidayat Wahidin Nurul Reski Amalia Nurul Reski Amalia Nuzul Rahmah Taniu Podungge, Moh. Jamal H. Potabuga, Chandra Rahim Husain Repli Labagu Rieny Sulistijowati Riska Van Gobel Rita Marsuci Harmain Sartika Damisi Shindy H Manteu Shindy Hamidah 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 Tri Tresya Hiola Ulviyana Male Wahyuti Yabudi Wila Rumina Nento Wini - Trilaksani Yakob, Maykel Yusnina S Hudongi Yusri Dj. Nai Zees, Fauzia Zulfandi Karim