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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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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. 
PENGARUH METODE PEMASAKAN TERHADAP KANDUNGAN GIZI SAMBAL IKAN LAYANG (Decapterus sp.) Iin Susilawati Lantu; Nikmawatisusanti Yusuf; Wila Rumina Nento; Tri Tresya Hiola
Samakia : Jurnal Ilmu Perikanan Vol 16 No 1 (2025): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35316/jsapi.v16i1.5998

Abstract

  Ikan layang merupakan jenis ikan pelagis kecil yang melimpah hasil tangkapannya dibanding jenis ikan lain. Beberapa jenis ikan pelagis seperti tongkol, cakalang, bahkan tuna sering diolah menjadi produk sambel yang telah banyak dijual di pasaran. Lain halnya dengan ikan layang yang hanya diolah dengan cara digoreng, dikukus, ataupun ditumis. Sedangkan kandungan gizi ikan layang tidak jauh berbeda dengan kandungan gizi ikan pelagis lainnya. Sehingga perlu adanya diversifikasi produk sambel dari ikan layang. Penelitian ini bertujuan untuk menganalisis kandungan nutrisi dari sambal ikan layang dan menilai pengaruh metode pengolahan (pengeringan dan pengasapan) terhadap kualitas nutrisi dan sensori sambal ikan layang. Penelitian ini menggunakan dua metode pengolahan yaitu, pengeringan (oven pada suhu 60 °C selama 24 jam) dan pengasapan (asap kayu pada suhu 70 °C selama 8 jam). Pengambilan sampel sebanyak 2 kali ulangan. Sedangkan analisis nutrisi dilakukan dengan metode proksimat untuk mengukur kadar protein dan lemak. Uji sensori melibatkan 30 panelis yang menilai rasa, aroma, tekstur, dan penampakan menggunakan skala hedonik. Data dianalisis menggunakan ANOVA dan uji Tukey. Hasil organoleptik menunjukkan bahwa panelis lebih menyukai sambal ikan layang dikeringkan daripada ikan layang yang diasap. Adapun hasil pengujian kandungan protein dan lemak tidak memberikan pengaruh yang signifikan, dimana kandungan protein sambal ikan asap dan yang dikeringkan berturut-turut 9,99% dan 10,48%. Sedangkan kandungan lemak sambal ikan asap dan yang dikeringkan berturut-turut 13,47% dan 13,79%.
Nilai Organoleptik Hedonik Formulasi Serbuk Minuman Tradisional Dengan Penambahan Serbuk Padina Minor Nuzul Rahmah Taniu; Nikmawatisusanti Yusuf; Shindy Hamidah Manteu
Samakia : Jurnal Ilmu Perikanan Vol 16 No 2 (2025): Samakia : Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35316/jsapi.v16i2.7423

Abstract

Traditional drinks are drinks made from natural ingredients and have a unique taste. Padina minor is a species of brown seaweed that has bioactive compounds and antioxidant activity that are beneficial for the body so that it can be used as an additional ingredient in making traditional drinks so that it can be used as functional food. This study aims to determine the best formula for traditional drinks with the addition of p.minor. The parameters observed include water content, solubility and antioxidants. The results of the research test showed that the water content of the four formulations including the control met the requirements for the Quality Requirements for Traditional Drink Powder According to the Indonesian National Standard 01-4320-1996, which is a maximum of 3.0%. The results of the solubility test showed the highest solubility value at the P4 concentration of 31.36%. And the results of the antioxidant test showed the presence of strong antioxidant ability in the interval of 50-100 mg / L. This product can be categorized as a functional food with the antioxidant content it contains which can improve health.
Aktivitas Antibakteri Ekstrak Etanol Daun Mangrove (Avecennia Marine) dari Perairan Pentadu Teluk Tomini Provinsi Gorontalo Kaplale, Ahmad Soleh; Naiu, Asri Silvana; Yusuf, Nikmawatisusanti
Jambura Fish Processing Journal Vol 8, No 1 (2026): VOLUME 8 NOMOR 1, JANUARY 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v8i1.30818

Abstract

This study aims to isolate and identify triterpenoid compounds from the ethanol extract of mangrove leaves (Avicennia marina) and evaluate their antibacterial activity. The research employed both qualitative and quantitative methods. Qualitative analysis was conducted using thin-layer chromatography (TLC) with various eluents to detect the presence of triterpenoids, while quantitative analysis measured extract yield, retention factor (Rf), triterpenoid content via spectrophotometry, and antibacterial activity through the agar diffusion method. The best eluent for compound separation was a mixture of n-hexane and ethyl acetate (7:3). Ethanol extraction produced a yield of 14.8%, with the highest Rf value at 0.97. The highest triterpenoid concentration was 1.871905 ppm. Antibacterial tests showed an inhibition zone of approximately 6 mm, indicating moderate antibacterial activity. These results suggest that ethanol extract of A. marina leaves contains triterpenoid compounds with potential as antibacterial agents. This study opens opportunities for further development of A. marina-derived triterpenoids in antimicrobial formulations.
Pengaruh Penambahan Nanokolagen Kulit Ikan Tuna Sirip Kuning (Thunnus albacares) Terhadap Tingkat Penerimaan Panelis pada Formula Bodyscrub Harun, Fadlullah Wahid; Yusuf, Nikmawatisusanti; Djailani, Fernandy M.
Jambura Fish Processing Journal Vol 8, No 1 (2026): VOLUME 8 NOMOR 1, JANUARY 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v8i1.30582

Abstract

This study aimed to formulate and characterize a body scrub containing nanocollagen derived from yellowfin tuna skin (Thunnus albacares) as an active ingredient to improve cosmetic product quality. The research was conducted using an experimental method with a Completely Randomized Design (CRD) consisting of three nanocollagen concentrations, namely 1 g (D2), 2 g (D3), and 3 g (D4), each with two replications. The observed parameters included organoleptic properties (appearance, texture, aroma, sensation during and after application). Organoleptic data were analyzed using the Kruskal–Wallis test followed by Duncan’s test, while physicochemical data were analyzed using ANOVA. The results showed that the addition of nanocollagen significantly affected (p0.05) organoleptic characteristics, spreadability, and pH of the body scrub. The best formulation was obtained in treatment D3, which exhibited the highest panelist preference with smooth texture, neutral aroma, and good comfort during use.
Tingkat Penerimaan Nori (Gracilaria sp.) dengan Kombinasi Gelatin Tulang Ikan: Sensory Acceptance of Nori (Gracilaria sp.) Combine with Fish Bone Gelatin Kalaka, Sri Rahayu; Naiu, Asri Silvana; Yusuf, Nikmawatisusanti
Media Teknologi Hasil Perikanan Vol. 13 No. 2 (2025)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.13.2.2025.64097

Abstract

Nori is a food product made from Gracilaria sp. which is increasingly in demand as a functional food source, but its sensory quality is greatly influenced by the binder used, one of which is gelatin. This study aims to analyze the effect of different combinations of fish bone gelatin on the hedonic acceptance level of nori made from Gracilaria sp. The main ingredient used is Gracilaria sp. seaweed combined with varying concentrations of fish bone gelatin (1%, 3% and 5%). The hedonic test was conducted by semi-trained panelists using a scale of 1–9 for appearance, taste, aroma, and texture parameters. The research data were analyzed using Kruskall wallis and Duncan's advanced test to see significantly different treatments. The results showed that the appearance of nori was relatively similar in all treatments with an average score of 7.00–7.04, as well as taste having a score of 7.36–7.68, while aroma and texture tended to be preferred in the 1% gelatin combination with values ​​of 7.24 for aroma and 7.64 for texture, respectively. Differences in gelatin concentration significantly affected sensory balance, with the use of high-density gelatin enhancing flavor by suppressing aftertaste, but decreasing aroma (6.60) and texture (6.84). Conversely, the use of low-density gelatin maintained the distinctive seaweed aroma and produced a crunchy texture preferred by panelists Kata kunci:  gelatin, gracilaria sp., nori, sensory   Nori merupakan produk pangan berbahan dasar Gracilaria sp. yang semakin diminati sebagai sumber pangan fungsional, namun kualitas sensori sangat dipengaruhi oleh bahan pengikat yang digunakan, salah satunya gelatin. Penelitian ini bertujuan untuk menganalisis pengaruh kombinasi gelatin tulang ikan yang berbeda terhadap tingkat penerimaan hedonik nori berbahan dasar Gracilaria sp.. Bahan utama yang digunakan adalah rumput laut Gracilaria sp. yang dikombinasikan dengan variasi konsentrasi gelatin tulang ikan (1%, 3% dan 5%). Uji hedonik dilakukan oleh panelis agak terlatih menggunakan skala 1–9 terhadap parameter kenampakan, rasa, aroma, dan tekstur. Data hasil penelitian dianalisis menggunakan Kruskall wallis dan uji lanjut Duncan untuk melihat perlakuan yang berbeda nyata. Hasil penelitian menunjukkan bahwa kenampakan nori relatif sama pada semua perlakuan dengan skor rata-rata 7,00–7,04, begitupun dengan rasa memiliki skor 7,36 -7,68, sedangkan aroma dan tekstur cenderung lebih disukai pada kombinasi gelatin 1% dengan nilai masing-masing 7,24 untuk aroma dan 7,64 untuk tekstur. Perbedaan konsentrasi gelatin berpengaruh nyata terhadap keseimbangan sensori, dimana penggunaan gelatin tinggi meningkatkan cita rasa dengan menekan aftertaste, namun menurunkan skor aroma (6,60) dan tekstur (6,84). Sebaliknya, penggunaan gelatin rendah mempertahankan aroma khas rumput laut serta menghasilkan tekstur renyah yang lebih disukai panelis. Kata kunci:  gelatin, gracilaria sp., nori, sensori
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 Harun, Fadlullah Wahid Henra Henra Hudongi, Yusnina Iin Susilawati Lantu Kaplale, Ahmad Soleh 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 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