Saddah Gohoge grits is a traditional food in Gorontalo Province, Indonesia, especially the elderly and when children are growing. The study aimed to obtain the physical, chemical, and organoleptic characteristics of the Saddah Gohoge grits fortification of nanomineral fish bones from the family Lutjanus sp. The materials used were Saddah Gohoge corn, bone nanominerals of the family Lutjanus sp. The nanomineral using precipitation method. The proximate, viscosity, and colour using Association of Official Analytical Chemists (2005), and organoleptic using non-parametric. Data analysis using analysis of variance, descriptive and kruskal wallis. Proximate levels increased along with the increase in the concentration of fortified nanomineral fish bones of the Lutjanus sp. in Saddah Gohoge grits, but the water content decreased due to the use of the same volume of water and the composition of Saddah Gohoge. Hedonic quality organoleptic appearance is not dull, the texture is slightly smooth and slightly thick, the color is slightly yellowish, the flavour is slightly pungent, flavour of corn, the taste is corn. The results of the hedonic organoleptic test of the panelists gave a favorable response for all criteria of appearance, texture, color, aroma, and taste.

Swim bladder is one of marine potential byproducts for alternative source of collagen. This study aimed<br />to optimize hydro-extraction and characterized collagen. Extraction optimization of collagen was determined<br />using Box-behnken design response surface method with three variables: CH3COOH concentration, soaking<br />time and extraction time to yield response. Hydro-extraction collagen was characterization based on the<br />amino acid content, SDS-PAGE, FT-IR and DSC. Acording to the result, the concentration had significantly<br />influence yield. Optimum extraction conditions were variable combinations of acetic acid concentration of<br />0.1 M, for 1 h and hydro-extraction time of 1 h to produce the highest yield 63.35%. collagen was classified<br />as type I collagen by amino acid content, electrophoresis patterns and fourier transform infrared (FTIR)<br />spectra. The glass transition of collagen was 67.23oC, showed high thermal stability that can be applied to<br />the cosmetics industry and nutraceutical.<br /><br />

Kegiatan bimbingan teknis bertujuan memberi keterampilan dan bekal bagi warga Desa Laut Biru Kecamatan Bone Raya Kabupaten Bone Bolango Provinsi Gorontalo dalam membentuk Usaha Mikro Kecil Menengah (UMKM) berbasis potensi Teluk Tomini. Sasaran kegiatan pengabdian masyarakat pada ibu-ibu PKK dan karang taruna Desa Laut Biru. Kegiatan telah terlaksana pada bulan Oktober sampai November tahun 2022 di Desa Laut Biru Kecamatan Bone Raya Kabupaten Bone Bolango. Adapun peserta yang terlibat yaitu 60 orang dari Desa laut Biru, 15 mahasiswa Universitas Negeri Gorontalo dan 3 dosen pembimbing lapangan. Pelaksanaan kegiatan menggunakan metode pelatihan, ceramah, diskusi dan pendampingan. Hasil organoleptik menunjukkan panelis menyukai kerupuk ikan tuna pada parameter rasa sangat suka (9) 41,6%, aroma suka (7) 50%, tekstur suka (7) 41.6% dan warna suka (7) 33%.  Hasil kegiatan menunjukkan keberhasilan yang ditunjukkan melalui antusias 50 peserta dari 60 peserta atau 83% telah terampil mengolah kerupuk ikan cakalang, serta terbentuknya UMKM Barokah sebagai wadah wirausaha di Desa Laut Biru. Hal ini menunjukkan peserta telah memperoleh bekal pengetahuan dan memiliki motivasi untuk berwirausaha. Untuk keberlanjutan, Jurusan Teknologi hasil Perikanan berkomitmen untuk memberikan pendampingan berkesinambungan hingga produk yang telah diproduksi memenuhi persyaratan untuk dipasarkan secara luas.Technical guidance activities aim to provide skills and provisions for the residents of Laut Biru Village, Bone Raya District, Bone Bolango Regency, Gorontalo Province, in forming micro, small, and medium enterprises based on Tomini Bay's potential. The target of community service activities is PKK women and youth organizations in Laut Biru Village. Activities were carried out from October to November 2022 in Laut Biru Village, Bone Raya District, Bone Bolango Regency. The participants were 60 from Laut Biru Village, 15 Universitas Negeri Gorontalo students and three field supervisors. Implementation of activities using training methods, lectures, discussions and mentoring. The organoleptic results showed that the panellists liked tuna fish crackers on the parameters of taste very much (9) 41.6%, scents like (7) 50%, texture like (7) 41.6% and color like (7) 33%. The results of the activity showed success, which was shown through the enthusiasm of 50 participants of 60 participants, or 83% had been skilled at processing skipjack crackers, and the formation of the UMKM Barokah as a forum for entrepreneurs in Laut Biru Village. This shows that participants have acquired knowledge and are motivated to become entrepreneurs. For sustainability, the Department of Fishery Products Technology is committed to providing continuous assistance until the products produced meet the requirements to be widely marketed.

Swim bladder is one of marine potential byproducts for alternative source of collagen. This study aimed to optimize hydro-extraction and characterized collagen. Extraction optimization of collagen was determined using Box-behnken design response surface method with three variables: CH3 COOH concentration, soaking time and extraction time to yield response. Hydro-extraction collagen was characterization based on the amino acid content, SDS-PAGE, FT-IR and DSC. Acording to the result, the concentration had significantly influence yield. Optimum extraction conditions were variable combinations of acetic acid concentration of 0.1 M, for 1 h and hydro-extraction time of 1 h to produce the highest yield 63.35%. collagen was classified as type I collagen by amino acid content, electrophoresis patterns and fourier transform infrared (FTIR) spectra. The glass transition of collagen was 67.23o C, showed high thermal stability that can be applied to the cosmetics industry and nutraceutical.