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All Journal Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI Rawa Sains: Jurnal Sains STIPER Amuntai Jurnal Magrobis Media Agribisnis Jurnal Pengabdian Perikanan Indonesia Jurnal Pengabdian kepada Masyarakat Jurnal Visi Pengabdian Kepada Masyarakat Jurnal Media Akuakultur Indonesia Jurnal Pengabdian Mandiri Room of Civil Society Development Jurnal Pengabdian Khairun Assoeltan: Indonesian Journal of Community Research and Engagement Journal of Aceh Aquatic Sciences Room of Civil Social Development
Bone, Abdul Hadi
Program Studi Pengelolaan Sumberdaya Perairan Fakultas Pertanian Universitas Muhammadiyah Buton, Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Mechanical Engineering Public Health Social Sciences Transportation Other

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Journal : Room of Civil Social Development

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Diversivikasi Olahan Pangan Lokal Ubi Kayu di Desa Kaongkeongke Kecamatan Pasarwajo Kabupaten Pasar Wajo Azizu, Azelia Monica; Purnamasari, Wa Ode Dian; Hamar, Bahtiar; Bone, Abdul Hadi; Cahyani, Waode Sitti
Room of Civil Society Development Vol. 1 No. 6 (2022): Room of Civil Society Development
Publisher : Lembaga Riset dan Inovasi Masyarakat Madani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59110/rcsd.54

Abstract

Development of processed cassava commodity products so that it can improve the quality and high selling value when marketed by the community, especially cassava farmers. This effort is one of the strategies in maintaining and realizing food security through cassava diversification. This community service activity is to improve the skills of the community or cassava farmers in managing it into various foods that have high selling values with training. Service activities are carried out in Kaongkeongke Village, Buton Regency. The activity starts with the preparation of the materials and tools used. Next, the process of pounding the cassava becomes smooth to extract the starch which will be used as the basic ingredient for cake dough. After that all the wok is mixed to become a dough and steamed at a temperature of 80 - 100 oC. This training was carried out quite well and many people and cassava farmers attended and were enthusiastic in asking questions, so that the knowledge given in the form of training could be easily accepted by the participants.
Diversifikasi Pengolahan Abon Ikan di Desa Baruta Analalaki Bone, Abdul Hadi; Ismail, Ismail; Sayfullah, Muh.; Sitania, Yusti; Saputri, Ewis
Room of Civil Society Development Vol. 2 No. 3 (2023): Room of Civil Society Development
Publisher : Lembaga Riset dan Inovasi Masyarakat Madani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59110/rcsd.145

Abstract

Sumber daya perikanan di Desa Baruta Analalaki Kecamatan Sangia Wambulu sangat berpotensi untuk dikembangkan, salah satu diantaranya ikan teri. Namun sejalan dengan tingginya hasil tangkapan ikan teri menyebabkan kurangnya pengetahuan masyarakat dalam sistim pengelolaan terpadu aneka produk yang berbahan dasar ikan teri sehingga akibatnya berpengaruh pada tingkat penjualan nelayan karena sering terjadi hasil tangkapan lebih. Tujuan dari PkM adalah untuk membantu mitra dalam pengolahan produk ikan teri untuk menghasilkan pendapatan, pengembangan mata pencaharian alternatif dalam meningkatkan keterampilan dalam mengelola ikan teri menjadi aneka makanan yang memiliki nilai jual yang tinggi. Kegiatan pengabdian masyarakat dilaksanakan di desa baruta analalaki, kecamatan sangia wambulu kabupaten buton tengah. Metode pelaksanaan melalui survei, pendampingan dan dokumentasi. Kegiatan dimulai dari tahap perizinan, persiapan alat dan bahan yang digunakan dalam pengolahan abon ikan teri. Selanjutnya proses penumbukan ikan teri menjadi halus dicampurkan dengan racikan bumbu kemudian digoreng hingga masak selanjutnya dikemas dan pemberian label produk. Berdasarkan hasil pengamatan, kegiatan ini terlaksana dengan baik dihadiri oleh ibu-ibu rumah tangga (IRT) yang telah mendapatkan ilmu pengetahuan dasar tentang penanganan dan pengolahan hasil produk perikanan serta desain label produk yang diberi nama “Abon ikan teri khas Desa Baruta Analalaki”
Co-Authors Aliani Aliani Antasalam Ajo Azelia Monica Azizu Azizu, Azelia Monica Baedah Baedah Baedah, Baedah Bahtiar Hamar Cahyani, Waode Sitti Cecep Nuryadin, Safrin Edy & Failu, Ismail Findra, Muhammad Nur Ismail Ismail Junaidin Sirza, La Ode Muhammad Kasman Kasman L.M. Junaidin Sirza Lukman Adrian Saputra Maghfira Pathiha Olviana Repi, Jayanti Purnamasari, Wa Ode Dian Ridwan Hasan Riyadi Subur, Riyadi Salmatia Salmatia Salmatia Salmatia Saputri, Ewis Sariafriani Amran Sayfullah, Muh. Sirza, L. M. Junaidin Sirza, La Ode Muhammad Junaidin Sirza, LM Junaidin Sitania, Yusti Wa Ode Al Zarliani Wa Ode Al Zarliani Wa Ode Dian Purnamasari Wa Ode Dian Purnamasari Wa Ode Sitti Cahyani Wardana Wardana Yusti Sitania