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All Journal CHEMISTRY PROGRESS JURNAL GALUNG TROPIKA Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian Gorontalo Agriculture Technology Journal Journal Of Agritech Science (JASc) Insan Cita Jurnal Pengabdian Kepada Masyarakat
Nancy Kiay, Nancy
Universitas Gorontalo
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Public Health Social Sciences

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EFEK LAMA PERENDAMAN EKSTRAK KALAMANSI (Citrus microcarpa) TERHADAP AKTIVITAS ANTIOKSIDAN TEPUNG PISANG GOROHO (Musa spp.) Kiay, Nancy; Suryanto, Edi; Mamahit, Lexie
CHEMISTRY PROGRESS Vol 4, No 1 (2011)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.4.1.2011.26502

Abstract

ABSTRACTKiay et al., 2011. The effect calamansi (Citrus microcarpa) extract on antioxidant activity of goroho banana fluor(Musa spp.).Banana is local food commodity that used as sources of carbohydrate beside paddy. Fresh mature banana canbe produced as banana flour to prolong its lifetime and minimalize its nutrition degradation. Callamansi (Citrusmicrocarpa) contained antioxidant compound. Does callamansi extract improve antioxidant activity of gorohobanana flour. The aim of this research was to determine antioxidant activity of goroho banana flour whichimmersed with calamansi extract.This research using laboratory experiment methods to analyze total phenolic content, free radical scavengingactivity, total antioxidant and vitamins C of calamansi and goroho banana flour using spectrophotometer UV-vis.This research using complete random design (rancangan acak lengkap, RAL), thus obtained data wereanalyzed using statistic. Significant difference between groups were analyzed using ANOVA with p<0,05. Ifthere is significant difference between groups, data were analyzed using Duncan’s multiple range test (DMRT).The results showed that banana flour immersed with calamansi extract possess to total phenolic content 3,84mg/kg gallic acid, free radical scavenging activity 81,20%, total antioxidant 28,42 ppm and vitamins C 0,09mg/100 g sample (p>0,05) compared with vitamin C, citric acid and blank. Its caused by callamansi antioxidantdiffuse into banana flour. Banana flour immersed with vitamins C possess to total phenolic content 1,66 mg/kggallic acid, free radical scavenging activity 41,98%, total antioxidant 22,8 ppm and vitamins C 0,09 mg/100 gsample, Banana flour immersed with citric acid possess to total phenolic content 1,42 mg/kg gallic acid, freeradical scavenging activity 36,66%, total antioxidant 15,15 ppm and vitamins C 0,09 mg/100 g sample andblank possess to total phenolic content 1,49 mg/kg gallic acid, free radical scavenging activity 39,94%, totalantioxidant 16,63 ppm and vitamins C 0,09 mg/100 g sample. Antioxidant activity from calamansi extract andgoroho banana flour caused by it phenolics compound that act as antioxidant.As conclusions of this research, calamansi possess an antioxidant activity. Then goroho banana flour immersedwith calamansi extract possess high antioxidant activity. This research suggested that calamansi extract can beused to produce banana flour with antioxidant activity..Keywords : callamansi, goroho banana, flour, antioxidant
KARATERISTIK KIMIA DAN ORGANOLEPTIK INSTAN SAGU (Metroxylon SP) SEBAGAI MAKANAN BERKALORI TINGGI Nancy Kiay; Sofyan Abdullah
JURNAL GALUNG TROPIKA Vol 6 No 3 (2017)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (405.299 KB) | DOI: 10.31850/jgt.v6i3.254

Abstract

KARAKTERISKTIK SIFAT FISIKO KIMIA BISKUIT TEPUNG DAUN KELOR (Moringa oleifera) DAN TEPUNG PISANG GOROHO (Musa acuminafe,sp) Nancy Kiay; Sofyan Abdullah; Gita Suryanita Ayuba; Fadhil Abdullah
Journal Of Agritech Science (JASc) Vol 6 No 02 (2022): Journal of Agritech Science (JASc) - November
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v6i02.965

Abstract

Biscuits are a type of food made from wheat flour with the addition of other food ingredients, with a heating and printing process. The purpose of this research is to determine the influence of the comparison of Moringa leaf flour with goroho banana flour on the characteristics of biscuits, To be able to determine the ratio of Moringa leaf flour to flour the most appropriate goroho banana to produce the best quality biscuits. And to find out the results of organoleptic tests of color, scent, taste, and texture on biscuits with the addition of Moringa leaf flour as a source of antioxidants and goroho banana flour as a source of vitamins and carbohydrates. This research uses a completely randomized design (CRD) factors from this research as follows: A1 = Moringa leaf flour 20g: goroho banana flour 50g, A2 = Moringa leaf flour 30g: goroho banana flour 30g, A3 = Moringa leaf flour 50g: goroho banana flour 20g. The results of the research can be concluded that the organoleptic test is the most preferred by the panelists Color A1 with a yield of 5.08%, Aroma A1 with a yield of 5.48%, Taste A1 with a yield of 5.6%, Texture A1 with a yield of 4.92% with treatment ( Moringa leaf flour 20g: goroho banana flour 50g) and for good water content in treatment A3 with a yield of 3.44% (moringa leaf flour 50g: goroho banana flour 20g), fat content with a yield of A2 with a yield of 22% (moringa leaf flour). 30g: goroho banana flour 30g) and A1 Carbohydrate content with a yield of 4.86% (moringa leaf flour 20g: goroho banana flour 50g). So the addition of Moringa leaf flour and goroho banana flour in the manufacture of biscuits is very influential on the organoleptic test and the parameter test.
The Effect of Sterilization Time on the Chemical, Microbiological, and Heavy Metal Characteristics of Paniki Chickens Packed Canning Process Rasulu, Hamidin; Husen, Janiah; Bahri, Syamsul; Wulansari, Angela; Mustafa, Ikrima M. Mustafa; Nurhikmat, Asep; Santi, Andi; Kiay, Nancy; Albaar, Nurjanna; Fatmawati, Mila; Ahmed A Mansour, Nabel
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i1.36539

Abstract

Traditional food is generally less popular with consumers, because apart from the taste being different from modern food, it causes traditional food to easily spoil. One of the traditional foods of North Maluku is panici chicken. This research aims to determine the effect of sterilization time on the chemical, microbiological and metal contamination characteristics of paniki chicken in canned packaging. The research design used was a linear regression method and a completely randomized design with 4 treatments and 3 replications. Treatments were sterilization time (W) (10, 15, 20, 25 minutes) with observation periods of 1, 2, and 3 months. The parameters studied were chemical, microbiological and metal contamination characteristics. The results of the research produced chemical properties including water content with 1 month storage 31.40–37.54%, 2 months 33.85–37.36%, 3 months 34.74–38.56%, ash content with 1 month storage 1 .22–1.61%, 2 months 1.5–1.70%, 3 months 1.56–1.78%, fat content with storage 1 month 11.2–13.74%, 2 months 12.20 –13.95%, 3 months 13.68–14.67%, protein content with 1 month storage 20.80–23.65%, 2 months 22.22–23.61%, 3 months 23.00–24 .55%, carbohydrates with 1 month storage 29.01–33.27%, 2 months 29.79–33.99%, 3 months 31.36–35.16%, total energy with 1 month storage 839.12– 688.59 KCal/100g, 2 months 700.34–734.46 KCal/100g, 3 months 630.01–699.39 KCal/100g, TBA with 1 month storage 0.12–0.21%, 2 months 0.16 –0.25%, 3 months 0.19–0.40%, microbiology includes ALT with 1 month storage 1x101 CFU/g, dua bulan 1x101 CFU/g, three months 1x101 CFU/g.
Mutu Fisikokimia dan Organoleptik Kerupuk Ikan Nike (Awaous melanocephalus) dengan Penambahan Pewarna Alami Ekstrak Daun Bayam Hijau Suna, Sri Devi; Kiay, Nancy; Abdullah, Sofyan; Abdullah, Fadhil; Basri, Bayu Setiawan; Riastutik, Desak Nyoman
Gorontalo Agriculture Technology Journal Volume 7 Nomor 2 Oktober 2024
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32662/gatj.v0i0.3829

Abstract

Ikan nike merupakan salah satu spesies ikan yang ditemukan diperairan Gorontalo yang berasal dari kelompok gobiidae. Produksi ikan nike cukup melimpah dan memiliki rasa daging yang khas namun memiliki harga yang murah jika musimnya tiba. Sedangkan pemanfaatannya masih terbatas hanya untuk konsumsi sehari-hari.  Oleh sebab itu, salah satu upaya untuk memaksimalkan pemanfaatnnya adalah dijadikan olahan seperti kerupuk dengan penambahan pewarna alami dari ekstrak daun bayam hijau. Tujuan penelitian ini untuk mengetahui penambahan ekstrak daun bayam hijau terhadap mutu fisikokimia dan organoleptik kerupuk ikan nike yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan (K0 : kontrol, K1: Ekstrak Daun Bayam Hijau 4,5%, K2: Ekstrak Daun Bayam Hijau 6,5%, K3: Ekstrak Daun Bayam Hijau 8,5%) dengan 3 kali ulangan. Kerupuk yang dihasilkan kemudian di uji kandungan kadar air, kadar abu, kadar lemak, warna, daya kembang, daya serap minyak dan uji organoleptik (warna, aroma, rasa dan tekstur). Hasil penelitian menunjukkan bahwa kerupuk ikan nike berpengaruh nyata terhadap uji warna a* dengan warna putih ke abu-abuan. Sedangkan uji kimia yaitu kadar abu dan kadar lemak perlakuan kontrol tanpa penambahan pewarna daun bayam memiliki nilai terbaik. Sedangkan nilai organoleptik semua perlakuan tidak menujukkan adanya pengaruh nyata di mana semua perlakuan memiliki kriteria agak suka.
Karakteristik Fisikokimia dan Organoleptik Produk Flakes Berbahan Baku Beras Ketan Merah, Hitam dan Putih Kiay, Nancy; Abdullah, Sofyan; Abdullah, Fadhil; Riastutik, Desak Nyoman; Ruslan, Ruslan
Gorontalo Agriculture Technology Journal Volume 7 Nomor 1 April 2024
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32662/gatj.v0i0.3439

Abstract

Pemanfaat beras ketan sejauh ini masih sebatas pengolahan menjadi produk asli berupa nasi, dan pengolahan menjadi makanan tradisional. Sedangkan warna beras ketan diyakini memiliki senyawa bioaktif yang memberikan efek kesehatan yang cukup besar bagi masyarakat karena warnanya yang berperan sebagai antioksidan. Salah satu upaya pemanfaatan beras ketan adalah membuat produk flakes sebagai sereal yang ready to eat dan praktis. Penelitian ini bertujuan untuk mengetahui sifat fisikokimia dan organoleptik produk flakes yang terbuat dari beras ketan merah, ketan hitam dan beras ketan putih menggunakan metode peletupan microwave. Peneltian menggunakan rancangan acak lengkap (RAL) yang terdiri dari 3 perlakuan yaitu beras ketan merah, ketan hitam dan beras ketan putih. Parameter pengujian yang diamati meliputi uji fisik yaitu kekerasan sedangkan parameter kimia terdiri kadar air, kadar abu, kadar protein, kadar lemak. Pengujian organoleptik meliputi warna, aroma, rasa dan tekstur. Berdasarkan hasil penelitian menunjukkan bahwa penggunaan jenis beras ketan yang berbeda memberikan pengaruh nyata (p0,05) terhadap kandungan fisikokimia yang terdiri atas kekerasan dengan nilai terbaik menggunakan ketan putih 328,35±1,89 gf, kadar air 7,90±0,03% pada ketan merah, abu 1,69±0,03% pada ketan merah, lemak 1,15±0,06% pada ketan hitam dan protein 11,85±0,06% pada ketan merah dan beberapa parameter organoleptik meliputi warna 3,52±0,18 ketan putih dan tekstur 3,76±0,9. Sedangkan pengujian aroma dan rasa tidak menujukkan adanya pengaruh nyata (p0,05) terhadap produk flakes yang dihasilkan.
PEMBUATAN APANG COLO CAMPURAN SURIMI IKAN MENJADI JAJANAN SEHAT PADA MASYARAKAT KELOMPOK NELAYAN DESA LOPO, KECAMATAN BATUDAA PANTAI, KABUPATEN GORONTALO Kiay, Nancy; Abdullah, Sofyan; Ngabito, Meryanti; Riastutik, Desak Nyoman; Amaliah, Iftitah Kartika; Abdullah, Fadhil
Insan Cita : Jurnal Pengabdian Kepada Masyarakat Vol 6, No 1 (2024): Februari 2024-Insan Cita: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32662/insancita.v6i1.3224

Abstract

Potensi Perikanan Kabupaten Gorontalo sangat melimpah terutama pada masyarakat pesisir, namun sayangnya potensi perikanan yang melimpah tidak berbanding lurus dengan kondisi gizi anak-anak masyarakat pesisir salah satunya masyarakat Desa Lopo. Meskipun memiliki potensi perikanan yang melimpah, namun kondisi ekonomi dan kesehatan anak-anak masih banyak yang mengalami kekurangan gizi. Hal tersebut memerlukan perhatian khusus untuk meningkatkan pola konsumsi ikan pada anak-anak. Kabupaten Gorontalo merupakan wilayah dengan prevalensi balita stunting tertinggi di Gorontalo pada 2022, yakni mencapai 30,8%. Naik 2,5 poin dari prevalensi balita stunting daerah tersebut pada 2021 sebesar 28,3%. Intervensi dan penanganan yang tepat terhadap faktor risiko kejadian stunting. Rendahnya tingkat konsumsi ikan untuk anak-anak pada daerah penghasil ikan merupakan permasalahan yang kerap terjadi, oleh sebab itu perlu dilakukan upaya diversifikasi pada produk pangan yang gemar dikonsumsi oleh anak-anak maupun keluarga. Melalui diversifikasi pangan seperti menambahkan surimi ikan pada salah satu jenis makanan khas Gorontalo yaitu apang colo dapat menjadi solusi untuk meningkatkan konsumsi ikan pada anak-anak ataupun keluarga. Melalui teknologi surimi ikan rasa dan aroma amis ikan akan berkurang, sehingga ketika dicampurkan ke dalam apang colo tidak memberikan perubahan rasa yang signifikan dan tetap disukai oleh kalangan manapun. Tujuan kegiatan PKM ini adalah untuk memberikan pelatihan pembuatan surimi hingga aplikasinya pada apang colo, penerapan sanitasi dan hygiene pengolahan serta pendampingan komersialisasi produk. Melalui kegiatan ini, diharapkan dapat berkontribusi dalam menciptakan peluang usaha baru pada kelompok masyarakat nelayan secara mandiri mampu memproduksi dan memasarkan produk tersebut. Selain itu, kegiatan ini juga diharapkan mampu membuka lapangan pekerjaan, meningkatkan pendapatan masyarakat, serta mendukung ketersediaan pangan protein yang murah bagi masyarakat. Dari hasil kegiatan pengabdian berbasis Masyarakat Masyarakat mengetahui manfaat dan nilai gizi ikan. Masyarakat mengetahui sanitasi dan pengolahan dalam produksi produk olahan dan Memberikan pelatihan kepada masyarakat tentang diversifikasi pengolahan ikan menjadi Surimi sebagai Bahan Pembuatan Apang Colo.  Kata kunci : Apang colo, surimi ikan, Kabupaten Gorontalo, stunting
Identification of aroma, bioactive, and chemical compounds of red and black glutinous rice after processing using a rice cooker: Identifikasi senyawa aroma, bioaktif dan kimia beras ketan merah dan hitam setelah pengolahan menggunakan rice cooker Kiay, Nancy; Riastutik, Desak Nyoman
Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i2.154-166

Abstract

Glutinous rice has different aroma compounds according to its type and variety. Aroma compounds are volatile, especially during the heating process, which causes the loss of some aroma components, alters the chemical composition, and reduces antioxidant activity. This study aimed to identify aroma compounds, chemicals, and antioxidant activity of red and black glutinous rice processed into rice using the rice cooker method. The parameters observed in this study included the identification of aroma compounds, bioactives consisting of total phenols, anthocyanins, and  antioxidant activity.  Chemical contents of red and black glutinous rice, including amylose content, water content, ash, fat, protein, and carbohydrates were aslo anaalyzed. The results showed that the aromas compounds found in red and black glutinous rice after cooking were dominantly hydrocarbons, aldehydes, and alcohols. The results of the study showed that the highest  anthocyanins  content and  antioxidant activity were found in black glutinous rice, with values of  17.60 ± 0.78 mg/100g and 51.03 ± 1.01%. Meanwhile, the results of chemical parameter observed showed significant differences (p< 0.05) in water content and ash content, with the highest values in black glutinous rice, namely 43.47 ± 0.01% for water and 0.96 ± 0.02% for ash. Red and black glutinous rice had protein contents of 4.84±0.64% and 4.76±0.03%, respectively, and fat contents of 1.44±0.03% and 1.14±0.01%, respectively. Carbohydrate contents were 51.93±0.06 % and 49.71±0.03 %. In comparison, the amylose content of red and black glutinous rice were 1.18 ± 0.06% and 1.22 ± 0.04%. Black glutinous rice processed using a rice cooker has a higher nutritional content compared to that of red glutinous rice.
Co-Authors Abdullah, Fadhil Ahmed A Mansour, Nabel Albaar, Nurjanna Amaliah, Iftitah Kartika asep nurhikmat Basri, Bayu Setiawan Edi Suryanto Fadhil Abdullah Fatmawati, Mila Gita Suryanita Ayuba Hamidin Rasulu Husen, Janiah Lexie Mamahit Mustafa, Ikrima M. Mustafa Ngabito, Meryanti Riastutik, Desak Nyoman Ruslan Ruslan Santi, Andi Sofyan Abdullah, Sofyan Suna, Sri Devi Syamsul Bahri wulansari, angela