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All Journal Jurnal Teknologi Perikanan dan Kelautan Jurnal Pengolahan Hasil Perikanan Indonesia Journal of Marine Research Quagga SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan MITRA: Jurnal Pemberdayaan Masyarakat JURNAL EDUCATION AND DEVELOPMENT Jurnal Kelautan dan Perikanan Terapan (JKPT) Buletin Ilmiah Marina : Sosial Ekonomi Kelautan dan Perikanan Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jambura FIsh Processing Journal Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Jurnal Abdi Insani Community Development Journal: Jurnal Pengabdian Masyarakat Quimica : Jurnal Kimia Sains dan Terapan Jurnal Perempuan dan Anak Indonesia Buletin Jalanidhitah Sarva Jivitam Jurnal Aquaculture Indonesia Innovative: Journal Of Social Science Research Abdi Wina : Jurnal Pengabdian Kepada Masyarakat Universitas Kristen Wira Wacana Sumba Jurnal Pengolahan Perikanan Tropis GEMBIRA (Pengabdian Kepada Masyarakat)
Henggu, Krisman Umbu
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Pemberdayaan Dan Pendampingan Masyarakat Desa Ndapayami Menuju Desa Wirausaha Terintegrasi Melalui Kegiatan Kuliah Kerja Nyata Mahasiswa Henggu, Krisman Umbu; Lakawa, Oskar; Ngabi, Ronaldo Umbu; Behar, Ronaldus Putra Nggau; Retang, Gurun Kalinja; Here, Adisthy Bunga; Patimara, Yulius Domu; Hara, Yustina Kareri; Ata Humba, Sarce Rambu; Laganguru, Shyren NM; Yaku Danga, Fetlines Rambu; Alvia, Chintya Giba; Banja Uru, Kristanti Rambu
ABDI WINA JURNAL PENGABDIAN KEPADA MASYARAKAT Vol. 3 No. 2 (2023): Abdi Wina Edisi Desember 2023
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Kristen Wira Wacana Sumba

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58300/abdiwina.v3i2.632

Abstract

Desa wirausaha terintegrasi merupakan gagasan Universitas Kristen Wira Wacana Sumba untuk memberdayakan desa melalui wirausaha disegala sektor terutama pertanian dan peternakan. Kegiatan pemberdayaan dan pendampingan pada masyarakat bertujuan untuk meningkatkan pengetahuan masyarakat dan berdampak terhadap kualitas hidupnya. Kegiatan Kuliah Kerja Nyata telah dilakukan selama 1 bulan yakni bulan Juli-Agustus 2023 di Desa Ndapayami. Kegiatan yang dilakukan selama proses integrasi pembelajaran melalui kegiatan KKN di Desa Ndapayami yakni pendampingan pembuatan kompos, pembuatan website desa, pelaksanaan bimbingan belajar, penataan ruang wisata alam Desa Ndapayami. Kegiatan tersebut didasarkan pada kebutuhan Desa Ndapayami dan diharapkan dapat memberikan dampak positif dan peningkatan taraf hidup masyarakat di Desa Ndapayami
PROFIL KIMIA PRODUK IKAN TERI ASIN DI KECAMATAN HAHARU Ndai Ngana, Desi Ratnasari; Henggu, Krisman Umbu
JURNAL PENGOLAHAN PERIKANAN TROPIS Vol. 1 No. 01 (2023): Artikel Juni 2023
Publisher : Program Studi Teknologi Hasil Perikanan - Universitas Kristen Wira Wacana Sumba

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58300/planet.v1i01.489

Abstract

Ikan teri merupakan salah satu jenis ikan hasil tangkapan masyarakat pesisir di Kecamatan Haharu. Komoditi hasil tangkapan tersebut diolah menjadi ikan teri asin yang banyak dipasarkan oleh masyarakat pesisir. Penelitian ini bertujuan untuk menganalisis komposisi kimia (proksimat) produk ikan teri asin tersebut. Hasil penelitian menunjukkan kandungan protein ikan teri asin yang diolah masyarakat pesisir di Kecamatan Haharu yakni 17,48%, kadar lemak 3,61%, kadar abu 26,17%, kadar air 11,05%. Komposisi protein yang cukup tinggi pada produk tersebut dapat membantu memenuhi kebutuhan protein alternatif dalam rumah tangga
Profil Kimia Tepung Keong Mas (Pomacae sp.) yang berasal dari Perairan Tawar Kelurahan Mauliru riha, Yustina djati ana; Henggu, Krisman Umbu
JURNAL PENGOLAHAN PERIKANAN TROPIS Vol. 1 No. 01 (2023): Artikel Juni 2023
Publisher : Program Studi Teknologi Hasil Perikanan - Universitas Kristen Wira Wacana Sumba

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58300/planet.v1i01.503

Abstract

Keong mas (Pomacae sp.) merupakan keong air tawar yang umumnya terdapat pada daerah rawa-rawa hingga persawahan. Keberadaan keong mas (Pomacae sp) di Indonesia dianggap sebagai hama tanaman pangan. Salah satu pemanfaatan hama keong mas yakni diolah sebagai tepung. Hasil penelitian menunjukkan kandungan proksimat tepung keong mas Pomacae sp) yang diperoleh dari perairan tawar Kelurahan Mauliru yakni protein 74,65%, kadar air 14,81%, kadar abu 6,68%, kadar lemak 3,51% dan karbohidrat 0,17%. Tingginya kadar protein pada tepung keong mas dapat dimanfaatkan sebagai sediaan tepung ikan.
Analisis Komposisi Kimia Rumput Laut Halymenia Sp. Di Perairan Hambapraing Kabupaten Sumba Timur Mbabu, Nikson; Henggu, Krisman Umbu; Ndahawali, Suryaningsih
JURNAL PENGOLAHAN PERIKANAN TROPIS Vol. 1 No. 2 (2023): Artikel Desember 2023
Publisher : Program Studi Teknologi Hasil Perikanan - Universitas Kristen Wira Wacana Sumba

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58300/planet.v2i2.525

Abstract

Rumput laut halymenia sp merupakan salah satu jenis rumput laut merah yang tahan terhadap serangan penyakit dan mudah untuk di budidaya serta bermanfaat untuk tubuh. Penelitian ini bertujuan untuk mengetahui komposisi kimia pada rumput laut coklat halymenia sp. Metode penelitian yang digunakan adalah purpose sampling, dengan mengambil sampel untuk di teliti. Penelitian ini dilakukan analisis komposi kimia yang terdiri dari kadar air, kadar abu, kadar protein, kadar lemak dan karbohidrat (by difference). Hasil pengujian menunjukan bahwa hasil analisis komposisi kimia pada rumput laut halymenia sp di perairan Hambapraing kabupaten sumba timur masing-masing terdiri dari air 89,06%, abu 3,10%, protein 4,72%, lemak 1,33%, dan karbohidrat 1,80%.
Aktivitas Ekstrak Gorgonia Sp Dengan Pelarut Yang Berbeda Terhadap Tingkat Kesegaran Ikan Tembang (Sardinella Fimbriata) Selama Penyimpanan Basah Idanti, Sri; Henggu, Krisman Umbu
JURNAL PENGOLAHAN PERIKANAN TROPIS Vol. 2 No. 1 (2024): Vol 2. No 1 Jurnal Pengolahan Perikanan Tropis
Publisher : Program Studi Teknologi Hasil Perikanan - Universitas Kristen Wira Wacana Sumba

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58300/planet.v2i1.904

Abstract

Tembang fish (Sardinella fimbriata) is a very important fish resource and has economic value. Apart from being consumed, tembang fish (Sardinella finbriata) is usually used as raw material for processed fish in the form of salted fish and dried fish. However, tembang fish is known to be a perishable commodity. Therefore, a preservation process is needed that is able to maintain the freshness quality of the fish during fresh storage. Gorgonian sp. is one of the animals that has a number of bioactive components which are thought to have an impact on the durability of fresh fish. The results of the study showed that the average TVB value of fresh tembang fish in the control treatment ranged from 14.01%-24.51% (mgN/100g), distilled water extract 11.67%-21.01% (mgN/100g), and methanol 12.84% -15.17% (mgN/100g). This shows that the use of methanol on the activity of Gorgonian sp extract. in maintaining fish freshness, it is more optimal than distilled water treatment and control (without treatment). Meanwhile, the organoleptic quality of fresh fish treated with Gorgonian sp extract. During the 8 hours of observation it was categorized as fresh (still fit for consumption) with an average organoleptic quality ranging from 10-6 (very fresh to the point of still being fit for consumption)
The Effect of Pretreatment With Different Concentrations of Palm Tree Vinegar on The Gelatin Characteristics of Waste Fish Scales Landukura, Stevin Eben Haezer; Henggu, Krisman Umbu
Jurnal Kelautan dan Perikanan Terapan (JKPT) Vol 6, No 1 (2023): (Juni, 2023)
Publisher : Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jkpt.v6i1.11572

Abstract

Fish scales have a fairly high protein content, one of which is collagen. Therefore, it is necessary to conduct research related to the use of fish scales as gelatine, which is one of the collagen derivative products. This study used a completely randomized design consisting of 5 treatments of vinegar concentration, namely 10% palm vinegar immersion, 20%, 30%, 40%, 50%. The results showed that the protein content of gelatin from fish scales ranged from 39.95–47.35%, with the lowest protein content in the 10% lontar vinegar treatment, which was 39.95, while the highest protein content was at the 40% lontar vinegar concentration, which reached 47.35%. The average ash content of fish scale gelatin produced in this study was in the range of 46.58%–50.20%, with the lowest ash content found in the 50% palm vinegar pre-treatment, which was 46.58%. On the other hand, the highest ash content was at 30% vinegar concentration, which reached 50.2%. The results of functional group analysis showed that there was absorption of amide A, amide I, amide II, and amide III groups, indicating that the resulting product was gelatin. The most optimal treatment of palm vinegar concentration in this study was found at 40% palm vinegar concentration, namely 48.11% ash content and 47.35% protein, although the protein content did not meet commercial gelatin standards.
Pengaruh Pemberian Asap Cair Yang Berbeda Terhadap Karakteristik Kimia Dan Organoleptik Abon Ikan Tongkol (Euthynnus affinis) Muri, Yanto Umbu; Henggu, Krisman Umbu; Tega, Yatris Rambu; Manteu, Shindy Hamidah; Batubara, Pebry Aisyah Putri
Jambura Fish Processing Journal Vol 5, No 2 (2023): VOLUME 5 NOMOR 2, JULY 2023
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v5i2.19484

Abstract

Abon ikan seringkali mengalami kerusakan secara kimiawi dan fisik akibat oksidasi dan mikrobiologi. Oleh sebab itu diperlukan proses pengawetan untuk mempertahankan mutu dan kualitas abon, salah satunya proses pengasapan. Penelitian ini didesain menggunakan model Rancangan Acak Lengkap (RAL) sederhana yang terdiri dari 3 konsentrasi asap cair (3%,6%,9%) yang diujicobakan pada abon ikan tongkol (Euthynnus affinis). Hasil penelitian menunjukkan bahwa penggunaan konsentrasi asap cair yang berbeda pada abon ikan tongkol (Euthynnus affinis) memiliki kadar air berkisar antara 9,2%-13,1%, kadar abu 7,1%-7,4%, lemak 12,1%-13,2%, protein 32,3%-34,1% dan karbohidrat 33,9%-36,9%. Tingkat penerimaan panelis terhadap produk ikan asap (Euthynnus affinis) umumnya memberikan skor suka hingga sangat suka. Hasil analisis statistik menunjukkan bahwa penggunaan asap cair 3%, 6% dan 9% pada abon ikan tidak memberikan pengaruh (P0,05) terhadap karakteristik kimia dan tingkat penerimaan panelis. Rerata tingkat penerimaan panelis terhadap abon ikan (Euthynnus affinis) asap cenderung meningkat seiring kenaikan konsentrasi asap cair.
PEMBERDAYAAN MASYARAKAT DESA KONDA MALOBA MENUJU DESA WIRAUSAHA MANDIRI Nau, Rinto Tay Ratu; Rihi, Frisky Raja; Lunga, Jesi Tenga; Adung, Yules Retang Hugu; Hawur, Bertha Karanja; Banju, R. Adinda Hamba; Lede, Floris Irnanda; Dairu, Elmiana R. Sedu; Pura, Fader Umbu; Berlian, Verlin; Danga, Neplin Yaku; Amah, Emilia Ana; Henggu, Krisman Umbu
ABDI WINA JURNAL PENGABDIAN KEPADA MASYARAKAT Vol. 4 No. 2 (2024): Abdi Wina Edisi Desember 2024
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Kristen Wira Wacana Sumba

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58300/abdiwina.v4i2.1012

Abstract

The Independent Entrepreneurial Village concept is a key aspect of the strategy to accelerate economic growth in rural areas. Such villages are distinguished by their community's capability to manage natural resources through entrepreneurial initiatives. The goal of implementing the Mandiri Entrepreneurial Village Thematic KKN is to empower the Konda Maloba Village community by providing training and mentoring in areas such as agriculture, animal husbandry, fisheries, and educational services, particularly in literacy and numeracy for early childhood and elementary school levels. The KKN initiative begins with delivering educational materials and conducting a problem analysis in Konda Maloba Village utilizing the Project Action Plan (PAP) approach. The outcomes of this analysis serve as the foundation for designing the KKN program. Implementation occurs through socialization, training, and mentorship sessions. The KKN activities in Konda Maloba Village involve creating natural pesticides, software development, editing training, establishing early childhood learning centers, producing smoked fish, and conducting various incidental programs. All activities are tailored to meet the village's needs and actively engage the community throughout the process.
Perbedaan Konsentrasi Rumput Laut (Ulva Reticulata) Terhadap Kualitas Biskuit Pa, Meiling Sunoni Enjel; Umbu Henggu, Krisman
JURNAL PENGOLAHAN PERIKANAN TROPIS Vol. 2 No. 2 (2024): Vol. 2 No. 2 Jurnal Pengolahan Perikanan Tropis
Publisher : Program Studi Teknologi Hasil Perikanan - Universitas Kristen Wira Wacana Sumba

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58300/planet.v2i2.1098

Abstract

Ketersediaan biota rumput laut Ulva Reticulata di perairan Sumba Timur cukup melimpah keberadaannya juga secara alamiah ada di perairan tanpa dilakukan budidaya. Salah satu pantai yang keberadaan rumput laut jenis Ulva Reticulata cukup melimpah yaitu di pantai Moudolung Desa Hamba Praing, Kecamatan Kanatang, sehingga masyarakat belum mengatahui manfaat akan rumput laut tersebut dan masyarakat hanya mengetahui rumput laut tersebut sebagai lumut laut. Pada penelitian ini bertujuan untuk memanfaatan rumput laut Ulva Reticulata dalam pembuatan biskuit.. Analisis yang digunakan yaitu Analisis of variance (ANOVA) dengan penambahan rumput laut Ulva Reticulata pada biskuit dengan konsentrasi 0 gr, 28 gr, 56 gr, 84 gr dan 112 gr. Adapun tahapan penelitian ini yaitu pengambilan sampel, pembuatan biskuit rumput laut Ulva Reticulata, serta dilakukan pengujian analisis proksimat (kadar air, kadar abu, kadar lemak, kadar karbohidrat dan kadar protein) dan uji organoleptik (warna, aroma, rasa, tekstur). Hasil penelitian menunjukkan bahwa uji proksimat serbuk minuman instan rumput laut Ulva Reticulata dengan konsentrasi penambahan rumput laut yang berbeda untuk kadar air yang belum sesuai SNI, sedangkan pada kadar abu belum sesuai SNI pada P0, P1 sedangkan P2, P3 dan P4 tidak sesuai SNI, untuk kadar protein belum sesuai SNI, dan pada kadar lemak dan karbohidrat belum adanya standar yang menentukan batasan maksimum. Pada pengujian organoleptik menunjukkan kualitas biskuit rumput laut Ulva Reticulata berpengaruh nyata terhadap warna, aroma, cita rasa dan tekstur pada kualitas biskuit rumput laut . Panelis lebih menyukai kualitas biskuit rumput laut yang bertekstur renyah dan tidak keras.
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.
Co-Authors Adung, Yules Retang Hugu Aldi Babu Taraparengu Alvia, Chintya Giba Amah, Astuti Bomba Amah, Emilia Ana Astuti Bomba Amah Ata Humba, Sarce Rambu Ayub U.I. Meko Banja Uru, Kristanti Rambu Banju, R. Adinda Hamba Behar, Ronaldus Putra Nggau Benu, Marlo J.R Benu, Marlon Jusak Rinaldy Berlian, Verlin Bureni, Eman N Bustami Ibrahim Dairu, Elmiana R. Sedu Danga, Neplin Yaku Dawa, Umbu P. L. Dingse Pandiangan Efran Yohanes Elfis Umbu Katongu Retang Elieser Irno Bulu Elsania Pandahuki Elvis Umbu Katongu Retang Eman N Bureni Eman N Bureni Emmy Syafitri Ester Ruly Nomleni Fajar Hariadi Ferlinus Rawa Ndihi Firat Meiyasa Hara, Yustina Kareri Hawur, Bertha Karanja Here, Adisthy Bunga Herman Hiwa Ngunju Idanti, Sri Indah, Rambu Hada Ivan Roberto Willy Jawang, Uska Peku Jodi, Jasin Umbu Kalaway, Rambu Yetti Kaleka, Legendaris Van Kapenga Tanahomba, Aprito Katongu Retang, Elfis Umbu Katonguretang, Elfis Umbu Laganguru, Shyren NM Lakawa, Oskar Landukura, Stevin Eben Haezer Lapu, Robinson Umbu Lede, Floris Irnanda Lenian Gede Wadu Loda Babang Amah, Serlia Louise Makatita, Audrey Luik, Renfred Lunga, Jesi Tenga Lusianus Heronimus Sinyo Kelen Marlon Jusak Rinaldy Benu Mbabu, Nikson Mehakati, Imanuel Umbu Taralandu Meissy Matulessy, Yoin Mesang, Selni Muri, Yanto Umbu Nahu, Yovinis Hungu Nalu, Noven Tinggi Nasution, Nur Azizah Nau, Rinto Tay Ratu Ndai Ngana, Desi Ratnasari Ndilu, Andreas Kahora Ngabi, Ronaldo Umbu Nggaba, Mayun Erawati Njanji, Askar Unha Nonci Lewi, Chening Noven Tinggi Nalu Noven Tinggi Nalu Nurbety Tarigan Nurdiansyah, Yopi Ovie Ningsih Pa, Meiling Sunoni Enjel Patimara, Yulius Domu Pebry Aisyah Putri Batubara Petrus Takanjanji Petrus Takanjanji Pipih Suptijah Pura, Fader Umbu Puti, Runia Madja Radjah, Yudha Gustial Rambu Fretty Clarita Ng. Djawa Rambu Fretty Nganggu Djawa Rambu Hada Indah Rambu Yetti Kalaway Ratu, Oksin Hama Retang, Elvis Umbu Katongu Retang, Gurun Kalinja riha, Yustina djati ana Rihi, Frisky Raja Robinson Umbu Lapu Robinson Umbu Lapu Robinson Umbu Lapu Samsiana Arsyad Septiani Rambu Lingga Septiani Rambu Lingga Shindy Hamidah Manteu Sihono Sihono Sribidanti Abbas Suryaningsih Ndahawali Takanjanji, Petrus Tamu Ina, Anita Umbu Domu Wora Wadu, Lenian Gede Welma Pesulima Wora, Umbu Domu Yaku Danga, Fetlines Rambu Yatris Rambu Tega Yatris Rambu Tega Yetris Rambu Tega Yewangu, Rivandi Yohanes, Efran Yopi Nurdiansyah Yopi Nurdiansyah Yopi Nurdiasyah Yudianto Ngaba Hamba Banju Yuliana Kolo Yunita Tamu Ina