Diversification of traditional food ilabulo made from raw catfish (Pangasius sp.) has the potential to be developed in Gorontalo province to substitute chicken viscera. The research aimed to make ilabulo substitute the raw material of chicken viscera with the catfish fortified Kappaphycus alvarezii seaweed and catfish bone meal and to determine the organoleptic and chemical characteristics of ilabulo catfish fortification. Fortified treatment is K. alvarezii  and catfish bone (5 dan 10% ),  B (10 and 15%) and  C (15 dan 20%). The organoleptic analysis used a hedonic scale of favorite criteria on the appearance, texture, color, flavor, and taste. The results of organoleptic analysis continued with Bayes test. The chemical analysis used the Association of Official Analytical Chemist method. The result of the hedonic characteristic of ilabulo catfish fortification was on the appearance  neutral criteria – like (5.53–7.03), texture neutral criteria – rather like (5.8–7.1), aroma rather like (6.3–6.73), color neutral – like (6.1–7.03) and taste (6.07–6.53) neutral criteria – rather like. The result of Bayes test obtained by a texture of importance value 5, appearance importance value 5, aroma of importance value 4, color of interest value 3 and taste of importance value 2. Characteristic of ilabulo culture of selected fortified catfish that was the fortification of K. alvarezii seaweed 15% and catfish  bone flour (20%) (fortification C) obtained by water content 56.46%, ash 11.54%, protein 7.78%, fat 8.91%, coarse fiber 0.61%, carbohydrate 22.07% and calcium 0.315 %.

Kappaphycus alvarezii seaweed collected from farmers in North Gorontalo were dried under the sun for 4-5 days. The aim of this research was to compare the quality of dried K. alvarezii processed by 3 different methods, i.e. use of plastic sheets, use of bamboo shelf and dry hanging. During the drying period, temperature was monitored and sensory checking was carried out to asses physical appearance, texture, moisture, impurities and CAW (clean anhydrous weed) levels of dried seaweed. Drying using plastic sheets and bamboo shelf was carried out for 5 days @ 6-7 hours at temperature of 29.8°C. The quality of K. alvarezii dried on plastic sheets showed less clean appearance, rather dull specific type, dry texture was less uniform, the clay was not easily broken, moisture level was 4.96%, impurities was 7.23%, CAW was 87.52%. The quality of K. alvarezii dried on bamboo shelf had a slightly less clean appearance, specific type of less bright color, less uniform dry texture, clay was not easily broken, moisture level was 4.64%, impurities was 7.18%, CAW was 74.77%. The quality of K. alvarezii dried by dry hanging over 4 days @ 7 hours at temperature of 29.8°C, had less clean appearance, specific dull color, evenly dry texture, the clay was not easily broken, moisture was 8.25%, impurities was 7.21%, and CAW was 61.29%.

Arabushi (a semi-finished product from katsuobushi) can be produced from skipjack by a gradual smoking process using varying temperatures. Different methods of smoking can cause differences in the nutrition of arabushi produced. The purpose of this study was to determine the levels of skipjack protein and fat at each smoking stage, as well as amino acid and fatty acid content of the arabushi. The smoking process was carried out by one small and medium enterprise in Bone Bolango District, Gorontalo. Smoking was carried out 7 times using temperature variations from hot to cold, namely 89°C-90°C (stage 1), 50°C-60°C (stage 2) and 40°C (stages 3 to 7). Protein content increased in each stage of smoking. Stage 1 smoked skipjack fish has a protein of 22.37%, then changed to 40.21% at stage 2 and to 58.07% at the final stage. The fat content also increased, from 20.26% at stage 1 to 27.62% at the final stage. Fifteen amino acids and 23 fatty acids were identified in the arabushi.

Ilabulo crackers of skipjack fish (Katsuwonus pelamis) is one of the traditional food diversification products. The aim of this research in Indonesia was to analyze the physical and hedonic quality of Ilabulo Skipjack Fish Crackers fortified nano calcium bone on a different formula. Physical testing using TA-XT2i and hedonic quality using Kruskall Wallis non­parameter analyze and using SPSS 16 software. The data was using analysis of variance and a significant effect was continued by Duncan test. The results of this research showed physical analyze about the crispness that formulation B higher 17875.7/gf than formulation A 14366.2/gf, formulation C 10142.8/gf and formulation D 4884/gf. All results within different formulas obtained were significantly different. The hedonic quality of formulation A was chosen with the criteria of complete appearance, flat surface, neutral texture, brownish yellow color, slightly fishy and rather savory.

Fresh fish is a major prerequisite for consumers to be consumed as a side dish or as a raw material in the technology of fishery products. This study aims to determine the compliance of fishery producers, especially fish sellers in maintaining the standard of fresh fish quality, in order to remain eligible for consumption. The research method used survey method (direct observation) at the location. The survey location is in the Sentral market of Gorontalo city. Data analysis was done descriptively qualitative based on Indonesian National Standard of fresh fish. Based on the results of monitoring and evaluation shows that the process of procurement of fresh fish is good enough in implementing standards, which means internally does not indicate quality deviations. When fresh fish began to be marketed, the results of monitoring and evaluation showed a less than optimal value, meaning that the effect of decreasing the quality of fresh fish is more dominant due to external factors.