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Rieny SUlistijowati
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Fakultas Perikanan dan Ilmu Kelautan, Jurusan Teknologi Hasil Perikanan Jl. Jenderal Sudirman No.06 Kota Gorontalo.
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Jambura FIsh Processing Journal
Published by Universitas Negeri Gorontalo
ISSN : 26553465     EISSN : 27208826     DOI : https://doi.org/10.37905/jfpj
Core Subject : Science, Engineering,
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Industrial & Manufacturing Engineering
Jambura Fish Processing Journal (JFPJ) adalah jurnal berkala ilmiah yang diterbitkan oleh Fakultas Perikanan dan Ilmu Kelautan, Universitas Negeri Gorontalo. JFPJ terbit dua kali dalam setahun pada bulan Januari dan Juli. The aims of this journal is to provide a venue for academicians, researchers and practitioners for publishing the original research articles or review articles. The scope of the articles published in this journal deal with a broad range of topics, including : Thermal Fish Processing Fish Product Diversification Fish and Marine Product Fish Frozen Technology Sanitation and Hygine handling process Postharvest Handling Fish and Marine Product Chemical Analysis HACCP Consept for Fisheries Manufacturing
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 82 Documents
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Kualitas Otak-otak Ikan Bandeng (Chanos-chanos) Dengan Kombinasi Tepung Pisang Kepok (Musa paradisiaca L.) Dan Tepung Buah Mangrove (Rhizopora mucronata) Lemba, Satryani; Mile, Lukman; Nento, Wila Rumina
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.v7i1.29007

Abstract

Milkfish can be utilized in making otak-otak by replacing tapioca flour with kepok banana flour and mangrove flour, through food diversification as an effective solution. This study aims to determine the organoleptic value, chemical characteristics and fiber content of the formulation of milkfish, kepok banana flour (Musa Paradisiaca L.) and mangrove fruit flour (R. mucronata). The research method was carried out through several stages, including making kepok banana flour, making mangrove fruit flour and making milkfish brain-brain. Data analysis used a completely randomized design (CRD) with 3 treatments and 2 replicates. The data obtained will be analyzed with One Way ANOVA. If each treatment is significantly different then Duncan's further test. The results showed that the organoleptic value of milkfish brain-boxes influenced the level of panelists' liking, namely appearance, taste, texture, but had no effect on aroma. Fish brain-brain products have chemical content, namely: water content (20.96% - 58.34%), protein content (5.41% - 6.36%), fat content (3.42% - 5.93%), ash content (1.32% - 1.65%), carbohydrate content (24.74% - 53.12%) and fiber content (6.76% - 21.87%).
Karakteristik Sediaan Lotion Dengan Komposisi Rumput Laut Merah (Euchema spinosum) Yang Berbeda Mesang, Selni; Henggu, Krisman Umbu
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.v7i1.30586

Abstract

The seaweed E. spinosum is a species that is quite abundant in East Sumba Regency, and its use is still very limited. This seaweed is known to have a high carrageenan content and can be used as a stabilizer and emulsifier in cosmetic products, such as body lotion. This research examines different E. spinosum formulas (5%, 10%, 15%) on the characteristics of the produced body lotion. The results showed that body lotions with varying concentrations of E. spinosum seaweed (0%, 5%, 10%, and 15%) had an average pH value ranging from 7.6 to 8.4 and an IC50 value ranging from 2.597 to 4.540. However, they did not meet antioxidant standards for cosmetic preparations. The body lotion exhibited homogeneity issues, containing non-uniform seaweed granules. Different concentrations of E. spinosum did not have a significant effect on color, aroma, or texture. However, they did impact the liking level and absorption capacity. In general, panelists preferred body lotion treated with a 15% concentration of E. spinosum due to its bright color, thick texture, even absorption and distribution, and fragrant aroma.
Formulasi Dan Potensi Ekstrak Metanol Rumput Laut Ulva lactuca Sebagai Tabir Surya Putnarubun, Cenny; Latar, Dullah Irwan; Renggur, Mala; Resulva, Indah; Hanoatubin, Marthinus Imanuel
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.v7i1.29152

Abstract

This study aims to develop the potential of green algae (Ulva lactuca) in the local waters of the Kei islands with the best formulation and effectiveness of sunscreen obtained from ethanol extract of green algae (Ulva lactuca). Experimental research methods with methanol extraction of seaweed, sunscreen formulation and organoleptic tests and sunscreen characterization include homogeneity, pH, spreadability, and viscosity of the results obtained by organoleptic tests based on the results obtained, namely the dosage form in the form of semi-solid with a brownish color and a distinctive odor. The results of the study are the color produced by the Ulva lactuca extract cream concentration used. The higher the concentration of the extract, the greener the color of the cream. The homogeneity test of the cream in the F1, F2, F3 treatment showed a homogeneous cream seen from the even distribution of the cream, the pH test of the three extract creams F1, F2, and F3 obtained the results of a safe pH value and very feasible to use. In accordance with the pH of the skin which is 4.5 - 6.5. The results of the spreadability test showed that the F2 cream preparation met the requirements of the spreadability of the cream, while F1 and F3 were smaller than the standard spreadability of good topical preparations. The viscosity test showed that the viscosity values of F1, F2 and F3 reached 22.5 - 51.9% cp. The quality standard for sunscreen cream preparations, the viscosity of a good preparation ranges from 2000 - 50,000 cP, so it can be said that the three creams meet good viscosity standards.
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%.
Karakteristik Sensori Dan Kimia Selai Lembaran Dari Kappaphycus alvarezii Dan Sonneratia caseolaris Ramadani, Andi; Cahyani, Reni Tri
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.v7i1.24808

Abstract

Sheet jam is an innovation from spreadable jam products, which generally come in paste form. The sheet jam has a compact texture and is not sticky, making it practical to serve. Kappaphycus alvarezii and Sonneratia caseolaris can be used as raw materials to make nutritious, practical, and preferred sheet jam products. This research used experimental design with six treatments including P1 (100:0), P2 (90:10), P3 (80:20), P4 (70:30), P5 (60:40), and P6 (50:50). This research aimed to determine sheet jam's sensory and chemical characteristics from K. alvarezii and S. caseolaris. Sensory test data was analyzed statistically using Kruskal Wallis. The best treatment was determined based on the average sensory value, and then the yield, total sugar, crude fiber content and vitamin C were determined. The results of the sensory statistical test for sheet jam showed no significant differences between treatments (sig 0.05). The best treatment is sheet jam in a ratio of 70:30. The yield, total sugar, crude fiber and vitamin C of the best-treated sheet jam were 60%, 32.12%, 7.08%, and 8.8 mg/100 g, respectively.
Karakteristik Ikan Cakalang (Katsuwonus pelamis) Asap Pada Waktu Pengasapan Berbeda Menggunakan Alat Pengasapan Semi Modern Saharu, Moh. Afandi H; Sulistijowati, Rieny; Suherman, Sutianto Pratama
Jambura Fish Processing Journal Vol 7, No 2 (2025): VOLUME 7 NOMOR 2, JULY 2025
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v7i2.34077

Abstract

The present rescarch aimed to analyze the sensory characteristics and moisture content of smoked skipjack tuna using modern smoking equipment at different smoking times. The research method used was an experimental research method with two replications. Besides, the treatment factor was the length of smoking times which consisted of three levels:  one hour, three hours, and five hours. The moisture content test was done through non-factorial completely randomized design analysis and Duncan’s multiple range test, In contrast, the sensory quality test was analyzed descriptively using the Rasch Model method. The findings revealed that different lengths of smoking had a significant effect (p 0,05) on the moisture content of smoked skipjack tuna. Based on the results of the Rasch Model analysis, it was found that the panelis preferred the sensory quality of smoked fish in treatment B (three hours).
Pengaruh Metode Penanganan Pascapanen Dan Suhu Simpan Terhadap Mutu Proksimat Dan Organoleptik Ikan Nike (Awaous melanocephalus) Putalan, Reinal; Imran, Mohammad; Farid, Farid; Nusi, Fakhrunnisa; Mi'raz, Nurhawaliya; Ariany, Septian Palma
Jambura Fish Processing Journal Vol 7, No 2 (2025): VOLUME 7 NOMOR 2, JULY 2025
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v7i2.33388

Abstract

Nike fish (Awaous melanocephalus) is a local fishery commodity with high nutritional value but limited shelf life due to its delicate physical characteristics. This study aimed to evaluate the effects of post-harvest handling methods and storage temperature variations on the proximate and organoleptic quality of nike fish. The research was conducted experimentally using a 2×3 factorial completely randomized design, consisting of two handling methods (conventional and hygienic) and three storage temperatures (room temperature ±28°C, cold storage ±4°C, and frozen storage ±−18°C). Proximate quality parameters analyzed included moisture, protein, fat, and ash content using AOAC methods, while organoleptic quality was assessed based on color, aroma, texture, and taste through a hedonic test by semi-trained panelists. The results showed that hygienic handling combined with frozen storage significantly maintained higher protein content and more stable moisture levels compared to other treatments. This combination also yielded the highest organoleptic scores across all sensory attributes. These findings indicate that hygienic handling and frozen storage are effective strategies for preserving the quality of nike fish during short-term storage. The results of this study can serve as a scientific basis for developing practical post-harvest handling protocols to support the strengthening of local fishery agribusiness systems.
Evaluasi Komponen Proksimat Rumput Laut Sebagai Bahan Dasar Komponen Kosmetik Dan Nutraseutikal Berbasis Alami Putnarubun, Cenny; Resulva, Indah; Hanoatubun, Marthinus I. H.
Jambura Fish Processing Journal Vol 7, No 2 (2025): VOLUME 7 NOMOR 2, JULY 2025
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v7i2.33015

Abstract

Seaweed is one of the marine biological resources rich in bioactive compounds and nutritional components, with great potential for use in the cosmetics and nutraceutical industries. This study aims to evaluate the main proximate components lipid, moisture, and ash content of several locally common seaweed species in Indonesia, particularly in the Kei Islands. The samples included Gracilaria sp, Padina australis, and Sargassum sp. Analyses were conducted using standard AOAC methods. Results showed variation among species, with moisture content ranging from 16.3–65.6%, lipid from 2.2–11.9%, and ash from 16.7–47.6%. The high ash content indicates strong mineralization potential for supplement products, while the low lipid content supports the stability of water-based cosmetic formulations. This study supports the utilization of seaweed as a natural active ingredient in the development of sustainable health and beauty products.
Modifikasi Nori Rumput Laut Ulva Lactuca Dengan Konsentrasi Carboxylmethyl Cellulose (CMC) Yang Berbeda Kolo, Yuliana; Henggu, Krisman Umbu; Luik, Renfred; Benu, Marlo J.R; Manteu, Shindy Hamidah
Jambura Fish Processing Journal Vol 7, No 2 (2025): VOLUME 7 NOMOR 2, JULY 2025
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v7i2.31814

Abstract

Ulva lactuca is a type of seaweed that grows in the coastal areas of East Sumba Regency and its use is still limited. One of the efforts made to increase its economic value is to use it as a raw material for nori. Nori made from seaweed has disadvantages such as not being elastic, easily tearing and cracking. Therefore, it is necessary to add Carboxylmethyl cellulose (CMC) which functions as an emulsifier and stabilizer so that it can reduce surface tension so that the resulting nori has good elasticity, does not crack or tear. The CMC concentrations used in this research were 1%, 3%, 5%. The research results showed that Ulva lactuca nori without CMC treatment (P0) had a fairly high crack or tear size, reaching 97.23 mm. In contrast, cracks were not identified in nori products treated with 5% CMC (P3). The proximate composition of Ulva lactuca seaweed nori with different CMC concentrations obtained an average value of water content ranging from 17.49%-30.69%, ash content 10.55%-14.55%, fat content 0.65%-3 .94%, protein content 2.12%-3.04% and carbohydrate content 48.87%-61.89%. Based on the results of statistical analysis, the use of different CMC concentrations had a significant effect (P0.05) on water content, ash content, fat content, protein and carbohydrate content. Optimization of the resulting nori was obtained using 5% CMC (P3) treatment, this is because the physical characteristics of the nori produced have a good level of elasticity (no cracks or tears), have a water content of 30.69%, ash 10.55%, lipid 0 .65%, protein 2.65% and carbohydrates 55.44%.
Karakteristik Cookies Ampas Kelapa (Cocos nucifera L) Dan Tepung Kepala Udang Vanname (Litopenaeus vannamei) Husain, Rahim; Djano, Fazran; Harmain, Rita Marsuci
Jambura Fish Processing Journal Vol 7, No 2 (2025): VOLUME 7 NOMOR 2, JULY 2025
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v7i2.27167

Abstract

Cookies are one of the crunchy, thin, flat and small-sized pastries. The purpose was to formulate coockies using coconut pulp (Cocos nucifera L) and vanname shrimp head flour (Litopenaeus vannamei), conduct organoleptic tests and proximate levels (water content, ash content, protein content, fat and carbohydrate content). The formulation is coconut pulp and vanname shrimp head flour with treatment P0 (without the use of coconut pulp and shrimp head flour), P1 (15 g coconut pulp: 5 g shrimp head flour), P2 (20 g coconut pulp: 10 g shrimp head flour) and P3 (25 g coconut pulp: 15 g shrimp head flour). The experimental design used a single factor Completely Randomised Design. Organoleptic data analysis using Kruskal-wallis, if significant using Duncan's further test. Analysis of variance (ANOVA) for proximate testing of coconut pulp coockies and vanname shrimp head flour. Based on the results of hedonic organoleptic test, coconut pulp cookies and vanname shrimp head flour were selected in formula P2 with the criteria of liking on the parameters of texture value 4.28, aroma 4.2, taste 4.6 and colour 4.16. The results of proximate testing of the selected formula P2 with a moisture content value of 5.84 - 4.63% are close to SNI standard number 01-2973-2011 regarding biscuit quality requirements, Ash content value of 2.63 - 3%, protein content of 6.58 - 11.08% exceeds the SNI standard (01-2973-2011), fat  and carbohydrate content value of 73.47 - 78.18% meets the SNI standard (01-2973-2011).

Page 8 of 9 | Total Record : 82

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