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All Journal Jurnal Pembelajaran dan Biologi Nukleus Reswara: Jurnal Pengabdian Kepada Masyarakat Djtechno: Jurnal Teknologi Informasi Jurnal Aquaculture Indonesia Dharmawangsa: International Journal of the Social Sciences, Education and Humanitis
Hasan, Uswatul
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PKM DIVERSIFIKASI HASIL OLAHAN PERIKANAN LINGKUNGAN V BAGAN DELI Manullang, Helentina Mariance; Siswoyo, Bambang Hendra; Hasan, Uswatul
Reswara: Jurnal Pengabdian Kepada Masyarakat Vol 2, No 2 (2021)
Publisher : Universitas Dharmawangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46576/rjpkm.v2i2.1081

Abstract

Lingkungan V Bagan Deli berada di Kecamatan Medan Belawan. Di Lingkungan ini penduduknya berprofesi sebagai nelayan tradisional dan buruh nelayan Nelayan adalah suatu kelompok masyarakat yang mengandalkan perairan laut sebagai mata pencaharian utamanya, umumnya mereka tinggal di kawasan pesisir pantai dengan sanitasi lingkungan yang kurang baik dan umumnya menggunakan alat tangkap yang sangat sederhana sehingga hasil tangkapannya juga sangat rendah sehingga kebutuhan hidup rumah tangganya sering tidak dapat tercukupi dengan baik. Ketika laut semakin sulit memberi hasil yang maksimal, tak jarang bahkan seringkali hasil tangkapan melaut hanya bisa menutupi kebutuhan satu hari saja. Ketika musim bersahabat saat melaut adakalanya memberikan hasil tangkapan yang melimpah, namun disisi lain harga jual ikannya menjadi turun. Hal ini berdampak pada pemenuhan kebutuhan ekonomi nelayan tradisional dan buruh nelayan tidak tercukupi dengan baik. Tujuan PKM ini adalah memberikan pelatihan teori dan praktek olahan hasil perikanan seperti kaki naga dan fish stick. Sedangkan yang menjadi mitra dalam kegiatan ini adalah Kelompok “Emak-Emak” Pesisir Bagan Deli. Adapun metode PKM ini yaitu: 1) share and discussion, 2) theory and try, 3) realisasi. Hasil produk dari PKM ini adalah kaki naga dan fish stick. Setelah dilakukan pelatihan kepada para anggota mitra ada peningkatan pengetahuan, keterampilan, dan penghasilan/omset ± 10%
Influence Of Probiotics Em-4 (Effective Microorganism-4) At Different Doses On The Sustenance And Growth Of Large Payau Nila Fish (Oreochromis Niloticus) Manullang, Helentina Mariance; Lubis, Muya Syaroh Iwanda; Hasan, Uswatul
Dharmawangsa: International Journal of the Social Sciences, Education and Humanitis Vol 6, No 2 (2025): Social Sciences, Education and Humanities
Publisher : Universitas Dharmawangsa Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46576/ijsseh.v6i2.7074

Abstract

The Effect of Adding Natural Ingredients to Artificial Feed on the Color Brightness Level of Goldfish (Cyprinus carpio Linn). This research aims to determine the effect of adding natural ingredients to artificial feed on the level of color brightness of goldfish (Cyprinus carpio Linn), and the growth rate and survival rate of the test fish. The method used in this research is an experimental method using a Completely Randomized Design (CRD) consisting of 4 treatments and 3 replications with a feeding frequency of three times per day with a percentage of 5% of the body weight of the test fish, a natural ingredient used in making artificial feed. These are pumpkin flour (Cucurbita moschata), mangosteen rind flour (Garcinia mangostana L), and carrot flour (Daucus carota L) with the same dose in each treatment, namely 25% of 1 kg of feed. Based on the results of variance analysis, the brightness level of goldfish color has a very real influence. The highest increase in the color of the test fish was obtained in treatment A, pumpkin flour, amounting to (1.37) on the Toca color finder scale (from pale orange to dark orange), followed by the second highest in treatment C, carrot flour, amounting to (1.2), treatment B flour. Mangosteen peel was in third position with an increase in color of (0.94) and the lowest increase in color change occurred in treatment D (control = without the addition of natural ingredients) of 0.7. However, absolute weight and length growth did not have a real influence. The overall graduation rate is 87.49%. The average water quality parameters are temperature 26-29oC, pH 7.5-7.9 and ammonia 0.25 ppm. 
Co-Authors Emmy Syafitri Lubis, Muya Syaroh Iwanda Manullang, Helentina M Manullang, Helentina Mariance Nasution, Muhaimin Umri Noorsheha, Noorsheha Pebry Aisyah Putri Batubara Rahmah, Nabila Safia Rezeki, Indah Tri sari, Mutia Siregar, Pitri Ramadhani Siswoyo, Bambang H Siswoyo, Bambang Hendra Siti Mardiana Syahbudin Hasibuan, Syahbudin