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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
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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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

Abstract

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

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
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

Abstract

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.
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 : Faculty of Fishery and Marine Sciences - 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 : Faculty of Fishery and Marine Sciences - 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.
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 | 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.
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

Abstract

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%.
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