Article Per Year (5 Year)
p-Index From 2021 - 2026
4.426
P-Index
This Author published in this journals
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
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

Published : 54 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 54 Documents
Search

 2   3   4   5   6 
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.
Pemanfaatan Kulit Ikan Lele Sebagai Bahan Baku Keripik Ikan Yusuf, Nikmawatisusanti; Naiu, Asri Silvana; Kalaka, Sri Rahayu
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. 
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