Judul: Karakterisasi gizi dan pendugaan umur simpan savory chips ikan nike (Awaous melanocephalus)
Abstrak: Nike fish (Awaous melanocephalus) were schooling of juvenile fish species found in Gorontalo waters. Nike processing as a savory snack chips was an effort to diversify the fishery products and one of some alternatives to meet the needs of healthy and nutritious snacks. The purpose of this study was to characterize the nutrition of nike, determine the formula of savory chips, learn best frying time and temperature for nike savory chips products, and predicted the shelf life. Formulation study was conducted with 3 flour (rice, tapioca, and wheat) which were added with sodium bicarbonate (baking soda) as anticaking agent. The frying method used deep-fat frying at a temperature 160°C, 170°C, and 180°C, for 3, 4, and 5 minutes. Selected product was determined for texture and sensory analysis. Estimation of shelf life savory chips conducted with acceleration method on 3 conditions of storage temperature, and 2 packaging materials types (aluminium foil and polypropilen). Thiobarbituric acid value (TBA) used as a parameter of the reduction in quality chips. Nike fish’s nutritional composition consisting of proximate including 79.76% water, protein 16.89%, fat 0.76%, 0.3% carbohydrate, and ash 1.93%. The highest concentration of essential amino acid was conceived by 1.153% leucine and 0.843% lysine, and the highest concentration of non-essential amino acids dominated by amino acids glutamate and proline approximately 1.478% and 0.821%. Unsaturated fatty acid content of nike is relatively high that composed dokosaheksanoate acid (DHA) 14.81%, 8.50% oleic acid, and eikosapentanoat acid (EPA) 2.22%. Mineral composition of nike consisted of calcium 677.34 ppm, 211.58 ppm magnesium, iron 15.77%, 17.88 ppm zinc, iodine 0.079 ppm. The best selected formula of savory chips was a formulation from rice flour and tapioca with 1.5% anticaking agent concentration, and the temperature of 170°C for 5 minutes is the best frying temperature and frying time. Characterization of selected products indicating nutritional composition of the water content of 4.62%, 37.03% fat content, and 22.62% protein content. Products were packed by aluminium foil packaging slower rate of decline in quality than the polypropilen packing, and had a longer shelf life as long as 360 days at room temperature, so the alufo packaging can be recommended as a packing method for nike savory chips.
Keyword: 

Judul: Molecular, Biometric and Habitat Characteristics of Nike Fish Larvae (Sicyopterus longifilis) in Gorontalo Bay.
Abstrak: Ikan nike merupakan nama lokal ikan yang disematkan masyarakat Gorontalo untuk mendeskripsikan ikan famili Gobiidae yang termasuk ke dalam ikan amfidromus. Ancaman populasi ikan ini terjadi akibat pemanfaatan ikan pada fase post-larva menuju juvenil. Oleh karena itu, penelitian ini bertujuan untuk menganalisis karakteristik habitat ikan nike, mengukur biometrik, dan mengidentifikasi molekuler sebagai dasar pengelolaan ikan nike di Teluk Gorontalo. Penelitian dilakukan pada bulan Agustus 2023 hingga April 2024. Pengumpulan data didapatkan berdasarkan pengukuran kualitas air, analisis, biometrik, dan analisis molekuler ikan nike. Hasil pengukuran kualitas air menunjukan bahwa ikan nike berada pada kisaran optimum dan cenderung sesuai dengan baku mutu air laut. Hasil pengukuran karakter biometrik diketahui bahwa ikan nike yang tertangkap termasuk ke dalam ikan diurnal dan ikan non-predator. Seluruh sampel yang divalidasi memiliki kemiripan dengan Sicyopterus longifilis dengan persentase 81,50 – 99,23%. Keragaman haplotype (Hd) ikan nike di Teluk Gorontalo tergolong tinggi dengan nilai Hd sebesar 1., Nike fish is a local fish name given by the Gorontalo people to describe fish of the Gobiidae family, which belongs to the amphidromous fish. The threat of this fish population occurs due to the utilization of fish in the post-larval phase towards juveniles. Therefore, this study aims to analyze the habitat characteristics of nike fish, measure biometrics, and identify molecular as a basis for managing nike fish in Gorontalo Bay. The research was conducted from August 2023 to April 2024. Data collection was obtained based on water quality measurements, analysis, biometrics, and molecular analysis of nike fish. The results of water quality measurements show that nike fish are in the optimum range and tend to comply with seawater quality standards. The results of biometric character measurements showed that the caught nike fish belonged to diurnal fish and non-predatory fish. All validated samples have similarities with Sicyopterus longifilis with a percentage of 81.50 - 99.23%. Haplotype diversity (Hd) of nike fish in Gorontalo Bay is high with Hd value of 1.
Keyword: Biometric, nike fish, water quality, moleculer, Gorontalo Bay

Judul: Prolapsus uteria dan penanggulangannya
Abstrak: Prolapsus uteri adalah penyembulan mukosa uterus dari badan melalui vagina. Penyembulan ini dapat total dan dapat pula sebagian. Umumnya terjadi setelah melahirkan. Prolapsus uteri disebabkan karena pada saat melahirkan, hormon oxytocin yang dihasilkan oleh kelenjar hipofise posterior sangat meningkat, sehingga gerak peristaltik, perejanan urat daging dan diafragma berlangsung terus menerus dengan kuat, meskipun foetus telah lahir. Faktor predisposisi prolapsus uteri adalah hewan yang telah berumur tua dan selalu di kandangkan sepanjang tahun, sehingga menyebabkan relaksasi ligamentum penggantung uterus. Infeksi yang disebabkan oleh kuman penyebab abortus serta batuk yang kronis lebih mendorong terjadinya prolapsus uteri.
Keyword: