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All Journal Media Teknologi Hasil Perikanan JURNAL ILMIAH PLATAX Bioma : Berkala Ilmiah Biologi Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Abditani : Jurnal Pengabdian Masyarakat Jurnal Pengabdian Kepada Masyarakat (Mediteg) Jurnal Ilmiah Tindalung Jurnal Ilmiah Tatengkorang Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) JURNAL PENGABDIAN PENDIDIKAN MASYARAKAT (JPPM) Jurnal Penelitian Chanos Chanos
Frans Gruber Ijong
Aquatic Product Processing And Storage, Department Of Fisheries And Marine, Politeknik Negeri Nusa Utara, Tahuna, Sangihe Islands, North Sulawesi 95812, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Mathematics Mechanical Engineering Public Health Social Sciences Other

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IbM Jaring Insang Dasar (Bottom Gill Net) di Desa Salurang Kecamatan Tabukan Selatan Tengah Kabupaten Kepulauan Sangihe Frans Gruber Ijong; Fitria F. Lungari; Costantein I. Sarapil
Jurnal Ilmiah Tatengkorang Vol 1 (2017): Jurnal Ilmiah Tatengkorang
Publisher : Pusat Penelitian dan Pengabdian Pada Masyarakat, Politeknik Negeri Nusa Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (272.261 KB)

Abstract

Kawasan perairan di sekitar Desa Salurang memiliki potensi sumberdaya ikan yang cukup melimpah karena kawasan tersebut belum tersentuh dengan teknologi penangkapan ikan skala besar dan hanya menggunakan peralatan seadanya dari nelayan setempat. Salah satu alat tangkap yang digunakan oleh nelayan Desa Salurang adalah jaring insang dasar (bottom gilnet) yang oleh masyarakat lokal dinamakan Soma Bawuluse. Tingkat kesejahteraan masyarakat setempat yang rendah yang juga dipengaruhi oleh tingkat pependidikannya, menjadikan masyarakat Salurang masih tergolong kurang mampu dan membutuhkn inovasi dalam pemahaman teknologi penangkapan ikan. Bertitik tolak dari masalah yang ada maka solusi yang ditawarkan untuk mengatasi permasalahan pada kelompok pesisir ini adalah introduksi penerapan ketrampilan teknik pembuatan alat tangkap jaring insang dan penerapan metode/teknik pengoperasian alat tangkap Soma Bawuluse yang ramah lingkungan. Melalui kegiatan ini nelayan penangkap ikan dapat melakukan penangkapan ikan secara benar dan tidak berdampak buruk terhadap lingkungannya khususnya terhadap kondisi terumbu karang disekitarnya, dengan demikian, usaha ini dapat menjadi sumber perekonomian masyarakat demi kesejateraan dan kemakmuran khususnya masyarakat pesisir. Dan tim pengabdian Politieknik Negeri Nusa Utara memberikan 2 alat tangkap jaring insang kepada ke 2 kelompok nelayan yang berada di Desa Salurang.
INOVASI PENGOLAHAN EMPEK-EMPEK SEBAGAI UPAYA DIVERSIFIKASI PRODUK HASIL PERIKANAN DI KAMPUNG BARANGKALANG KECAMATAN MANGANITU KABUPATEN KEPULAUAN SANGIHE Stevy Imelda Wodi; Frans Gruber Ijong
Jurnal Ilmiah Tatengkorang Vol 3 (2019): Jurnal Ilmiah Tatengkorang
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Nusa Utara

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Abstract

Inovasi pembuatan empek-empek sebagai upaya diversifikasi produk hasil perikanan belum dilakukan secara optimal. Hal ini disebabkan kurangnya informasi terkait produk diversifikasi dikalangan masyarakat. Peningkatan proses pemahaman ini akan memudahkan instansi terkait memberikan layanan bidang pengembangan produk hasil perikanan sehingga masyarakat dapat melakukan diversifikasi produk perikanan di wilayah Kecamatan Manganitu Selatan. Tujuan dari pengabdian masyarakat ini yaitu untuk memberikan pengetahuan Good Manufaturing Practice produk empek-empek, penerapan Standard Sanitation Operational Procedure, dan Fundamentals of Marketing Management. Dalam pengabdian masyarakat ini kami melakukan kegiatan yang terdiri dari : 1) survey; 2) pendekatan masalah; 3) persiapan; 4) pelaksanaan; 5) monitoring dan evaluasi. Hasil kegiatan inovasi pembuatan empek-empek sangat efisien untuk diberikan. The process of making Empek-empek (an Indonesian fish cake delicacy) as an innovative effort to diversity fisheries products is far from optimal. This is due to the lack of knowledge related to fish product diversification among fisheries society of Sangihe. In particular, improving such knowledge or understanding in fisheries society of Manganitu Selatan district by responsible agencies for fisheries products diversification helps the society diversify fisheries products in the district. The purpose of this community service was to increase the knowledge of good manufacturing practice for Empek-empek and related products, of standard sanitation, operational procedure, and fundamentals of marketing management. In this community service, we conducted 1) survey, 2) problem-solution approach, 3) preparation, 4) implementation 5) and monitoring as well as evaluation of the program. We found the innovative work on the making of Empek-empek was efficiently delivered.
Edukasi Pembuatan Bakso Ikan bagi PKK Kampung Palahanaeng Sebagai Upaya Menurunkan Stunting di Kepulauan Sangihe Tanod, Wendy; Ansar, Novalina Maya Sari; Ijong, Frans Gruber; Cahyono, Eko; Sambeka, Yana
Jurnal Pengabdian Kepada Masyarakat (MEDITEG) Vol. 8 No. 2 (2023): Jurnal Pengabdian Kepada Masyarakat (MEDITEG)
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat (P3M) Politeknik Negeri Tanah Laut (Politala)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/mediteg.v8i2.189

Abstract

Kampung Palahanaeng terletak di Kecamatan Tabukan Tengah, Kabupaten Kepulauan Sangihe, Sulawesi Utara. Angka prevalensi stunting di kampung ini cukup tinggi. Tujuan kegiatan pengabdian ini, yaitu transfer ilmu pengetahuan dengan mendampingi kelompok PKK Kampung Palahanaeng tentang diversifikasi bakso ikan. Selain itu, kegiatan ini juga dapat menumbuhkan ide usaha sampingan olahan hasil perikanan. Tahapan pelaksanaan kegiatan pengabdian ini, yaitu audiensi, identifikasi permasalahan, penetapan waktu pelaksanaan, persiapan, pemberian materi, dan evaluasi. Materi edukasi yang diberikan, yaitu 1). Peranan komponen daging ikan (protein dan lemak, bagi manusia); 2). Analisa usaha bakso ikan; dan praktik pembuatan bakso ikan. Hasil evaluasi menunjukkan bahwa kegiatan pengabdian ini dapat meningkatkan pengetahuan dan keterampilan ibu-ibu PKK tentang manfaat konsumsi ikan bagi perkembangan anak dan ibu hamil. Selain itu, ibu-ibu PKK tertarik menekuni usaha bakso ikan. Kegiatan penyuluhan dan praktik langsung di masyarakat penting dilakukan secara berkala, terutama fokus pada daerah-daerah yang sudah ditetapkan pemerintah daerah sebagai daerah sasaran.
QUALITY OF MALALUGIS SALTED FISH: A TRADITIONAL PRODUCT FROM BEBALANG, SANGIHE ISLANDS Ansar, Novalina Maya Sari; Ijong, Frans Gruber; Tanod, Wendy Alexander; Cahyono, Eko; Rieuwpassa, Frets Jonas; Mandeno, Jefri Anthonius; Sambeka, Yana
Chanos Chanos Vol 22, No 1 (2024): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v22i1.14303

Abstract

Bebalang Village is located in South Manganitu District, Sangihe Islands Regency, North Sulawesi. Bebalang Village is surrounded by the sea, so there are many coral reefs as a place for fish to live. Bebalang Village has huge fisheries potential, especially for pelagic fish such as flying fish (Decapterus sp.) with the local name malalugis. Generally, fishermen in Bebalang Village process malalugis fish into salted fish. However, salted fish processing in Bebalang Village still needs to be improved due to a lack of infrastructure, technology, and inadequate knowledge. In addition, sanitation and hygiene during processing could be more optimal, affecting the quality and safety of processed products. This study aims to evaluate the quality of salted fish produced by fishermen in Bebalang Village. The method used in this research is descriptive quantitative. Salted fish test parameters are proximate, salt level, total bacteria and total fungi. Based on the test results of Kampung Bebalang salted fish, the moisture content ranged from 37.31-41.23%; protein ranged from 46.82-50.13%; salt level ranged from 10.66-15.58%; ash content from 12.25-13.58%; total bacteria between 2.6-4.8×103 CFU/gram; and total fungi which ranged from 5.2-9.5×102 CFU/gram.
Antifungal Potential Of The Sponge Styllisa Flabelliformis Against The Pathogenic And Resistant Aspergillus Fungi Tomasoa, Aprelia Martina; Rieuwpassa, Frets Jonas; Azhari, Deidy; Ijong, Frans Gruber; Mege, Revolson Alexius; Tanod, Wendy Alexander; Balansa, Walter
Jurnal Ilmiah Platax Vol. 11 No. 1 (2023): ISSUE JANUARY-JUNE 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jip.v11i1.48603

Abstract

Together with bacterial and viral infection, fungal infection represents the world's top ten killer diseases, desperately requiring new antifungal drugs. This research aimed to evaluate the antifungal activity of the sponge Styllisa flabelliformis against the pathogenic fungi Aspergillus flavus and Aspergillus parasiticus by the standard agar diffusion technique. Three concentrations (1, 10, and 10 mg/mL) for the extract and 0.5 mg/mL for ketoconazole and fluconazole were prepared and evaluated in triplicate against the tested fungi. Whereas ketoconazole poorly inhibited A. parasiticus and fluconazole weakly inhibited A. flavus, the extract of S. flabelliformis exerted antifungal activity against A. parasiticus (6.8 ± 1.8; 8.3 ± 3.2; and 9.5 ± 2.1) mm and A. flavus (6.8 ± 1.1; 11.5 ± 1.4; and 14.3 ± 1.1) mm 1, 10 and 100 mg/mL respectively. PASS analysis showed jasplakinolide as a promising antifungal agent with potential activity (Pa) of 0.736. STITCH analysis further confirmed that jasplakinolide worked by inhibiting the expression of cytoskeleton genes that prevented fungi from synthesizing chitin and inhibiting the formation of the fungi’s cell walls and hyphae, different from the ergosterol synthesis inhibition in ketoconazole and fluconazole, implying the potential of jasplakinolide as an antifungal agent.
EDUKASI DIVERSIFIKASI PRODUK HASIL PERIKANAN DI UKM. WARONG SEHATI KAMPUNG ULUNG PELIANG KABUPATEN KEPULAUAN SANGIHE SULAWESI UTARA Cahyono, Eko; Ansar, Novalina Maya Sari; Ijong, Frans Gruber; Tanod, Wendy Alexander; Tinungki, Maria Notosari; Septania Takasiaheng; Agus Turambi
Jurnal Abditani Vol. 7 No. 2 (2024): Oktober
Publisher : FAKULTAS PERTANIAN UNIVERSITAS ALKHAIRAAT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/abditani.v7i2.341

Abstract

Provinsi Sulawesi Utara memiliki potensi besar dalam perikanan budidaya, berperan penting dalam meningkatkan kesejahteraan masyarakat. Komoditas unggulannya meliputi ikan nila, lele, mas, dan bawal. Kampung Ulung Peliang di Kecamatan Tamako, Kabupaten Kepulauan Sangihe, memiliki hasil panen ikan nila sekitar 3.500 kg/tahun. Warong Sehati, sebuah UKM di kampung tersebut, menyajikan jajanan tradisional dan makanan segar, berpotensi mengembangkan produk baru dari ikan nila. Program pendampingan dari Politeknik Negeri Nusa Utara bertujuan meningkatkan pengetahuan dan keterampilan anggota UKM dalam diversifikasi produk seperti pembuatan dimsum ikan nila, untuk mendukung perekonomian keluarga dan kelompok ekonomi kreatif setempat. Kegiatan ini dilaksanakan pada bulan Juni-September 2023 di Balai Pertemuan Kampung Ulung Peliang, Kecamatan Tamako, Kabupaten Kepulauan Sangihe, Provinsi Sulawesi Utara. Kegiatan ini bertujuan untuk memberikan pengetahuan tentang diversifikasi produk hasil perikanan. Metode pelaksanaan terdiri dari tahap pra kegiatan, kegiatan initi dan evaluasi hasil. Hasil yang diperoleh dari kegiatan ini menunjukkan peningkatan yang signifikan dari pengetahun, skill, dan wawasan. Peningkatan mencapai 46,66% dari sebelum kegiatan 46.67% meningkat menjadi 93,33% setelah kegiatan.
The Ameliorating Effect of Artificial Coffee from Mangrove Fruits (Rhizophora mucronata) on T Lymphocyte Cells and Renal Histopathology of BALB/c Mice Induced by Lipopolysaccharide Cahyono, Eko; Tanod, Wendy Alexander; Ijong, Frans Gruber; Ansar, Novalina Maya Sari; Mandeno, Jefri Anthonius; Karimela, Ely John; Rieuwpassa, Frets Jonas; Palawe, Jaka Frianto Putra; Sambeka, Yana; Setiawati, Natalia Prodiana
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 1 (2024): May 2024
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.835

Abstract

The potential of Rhizophora mucronata mangrove fruits as antioxidants is noteworthy, with promising prospects as nutraceuticals, particularly in their role as immunomodulators for T lymphocyte cells. R. mucronata fruits have been utilized by household industries in Indonesia as a coffee-like drink (artificial coffee). This study aims to determine the ability of mangrove fruit artificial coffee R. mucronata to stimulate T lymphocyte cells and renal histopathology conditions in LPS-induced mice animal models. This study also characterizes proximate characteristics, antioxidant capacity, and Gas Chromatography-Mass Spectrometry (GC-MS) screening of mangrove fruit artificial coffee compounds. The stages of this research included the process of mangrove fruit artificial coffee; analysis of proximate and caffeine; compounds screening (GC-MS) and toxicity prediction (Pro-Tox II); antioxidant capacity (DPPH); T lymphocyte cell expression (flow cytometry); and renal histopathological evaluation. The results showed moisture content (5.22±0.20%); ash (5.17±0.27%); protein (13.74±0.24%); fat (11.63±0.32%); carbohydrate (64.23±0.15%), caffeine (1.09±0.04%). GC-MS analysis showed that the compounds contained in artificial coffee were derivatives of fatty aldehyde, fatty acid, and cycloalkanes compound classes. Predicted toxicity of artificial coffee LD50 5000 mg/kg. Antioxidant capacity is classified as moderate (IC50 119.41±0.99µg/mL). Mangrove fruit artificial coffee can increase the relative number of CD4+CD62L+ by 14.68-29.48% and CD8+CD62L+ T lymphocyte cells by 12.60-30.33%. Artificial coffee can also increase the number of healthy cells and reduce the cells that undergo necrosis in the renal of LPS-induced mice. This study concluded that mangrove fruit artificial coffee R. mucronata positively affects T lymphocyte activation and mice renal cells’ protection from necrosis due to LPS induction. 
UPAYA PENCEGAHAN STUNTING MELALUI EDUKASI PRODUK OLAHAN IKAN KEPADA IBU PKK KECAMATAN TAHUNA Tanod, Wendy Alexander; Rieuwpassa, Frets Jonas; Mahihody, Astri Juwita; Sambeka, Yana; Cahyono, Eko; Ansar, Novalina Maya Sari; Kasaluhe, Meityn Disye; Ijong, Frans Gruber; Karimela, Ely John; Makisake, Nadia Arlina; Somba, Vira Valentine; Biahimo, Syahputra
Jurnal Pengabdian Pendidikan Masyarakat (JPPM) Vol 6 No 1 (2025): Jurnal Pengabdian Pendidikan Masyarakat (JPPM), Vol 6 No 1 (Maret 2025)
Publisher : LPPM UNIVERSITAS MUHAMMADIYAH MUARA BUNGO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jppm.v6i1.2779

Abstract

This community partnership empowerment activity empowers mothers of the Family Welfare Development Team (TP. PKK) in Tahuna District, Sangihe Islands Regency, North Sulawesi through education on diversifying processed fish products to prevent stunting. This activity was carried out in September-October 2024 in three villages focused on handling stunting: Soataloara 1, Mahena, and Santiago, Tahuna District. The purpose of this empowerment activity is to empower the TP. PKK in diversifying processed fish products to help prevent stunting in the Sangihe Islands Regency. The methods used include hearings, initial observations, determining priority programs, facilitation and assistance, and monitoring and evaluation. Activities consisted of counseling on fish nutrition and technical guidance on making processed fish products such as meatballs, nuggets, and kaki naga. The evaluation was conducted through pre and post-tests to measure the improvement of participants' knowledge. The results showed a significant increase in the knowledge and skills of TP. PKK mothers. The average knowledge score on fish nutrition increased from 57% to 87%. As for the technical guidance on processed fish products, the skills improvement was seen in the making of meatballs (64% to 90%), nuggets (62% to 86%), and dragon feet (66% to 94%). This community partnership empowerment activity succeeded in increasing the understanding of PKK women in the Tahuna Sub-district about the importance of fish consumption in preventing stunting and improving the skills of TP. PKK mothers in processing fish into products with high nutritional value.
Growth Characteristics of Vibrio parahaemolyticus Isolated from Lobster (Panulirus sp.) Under Different Temperatures, pH, and NaCl Concentrations Ansar, Novalina Maya Sari; Ijong, Frans Gruber; Tanod, Wendy Alexander; Cahyono, Eko; Pumpente, Obyn Imhart; Palawe, Jaka Frianto Putra
Bioma : Berkala Ilmiah Biologi Vol. 25, No 1, Tahun 2023
Publisher : Departemen Biologi, Fakultas Sains dan Matematika, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/bioma.25.1.74-87

Abstract

Vibrio parahaemolyticus is a bacterium found in estuaries and marine and is a pathogenic bacterium that harms human health. Vibrio parahaemolyticus can contaminate fishery products and potentially contaminate lobster products in North Sulawesi. This study was conducted to determine the presence of V. parahaemolyticus in lobsters collected in two shelters in North Sulawesi. This study also serves as a monitoring function and a means of information on the presence of V. parahaemolyticus. The samples used were lobsters (Panulirus sp.) taken from Malalayang and Tuminting shelters in North Sulawesi. Observations in this study include total bacteria, total Vibrio, and identified V. parahaemolyticus. Isolates of V. parahaemolyticus were characterized by their growth at different temperatures (5, 37, 43 oC); pH (5 - 9); and concentrations of NaCl (0, 1, 3, 5%). The results show total plates for lobster meat from Malalayang 4.3×104 ‒ 1.0×105 CFU/g, while from Tuminting shelter 1.4×104 ‒ 3.9×104 CFU/g. The total plate on lobster gills from Malalayang is 6.2×104 ‒ 1.2×105 CFU/g, while from Tuminting shelter 2.0×104 ‒ 6.7×104 CFU/g. Total Vibrio in lobster meat from Malalayang 6.2×103 ‒ 1.4×104 CFU/g, while from Tuminting shelter 5.2×103 ‒ 7.9×103 CFU/g. Total Vibrio in lobster gills from Malalayang 8.5×103 ‒ 4.6×104 CFU/g, while from Tuminting shelter 7.8×103 ‒ 9.5×103 CFU/g. The Gram staining analysis obtained 96 isolate strains with Gram-negative rods, and 42 strains showed characteristics as V. parahaemolyticus based on the biochemical assay. Vibrio parahaemolyticus can grow optimally at 37°C, pH 7‒8, and NaCl concentration 3‒5%.
POTENSI PENGOLAHAN HASIL PERIKANAN DI KAMPUNG MAHUMU KABUPATEN KEPULAUAN SANGIHE Ansar, Novalina Maya Sari; Ijong, Frans Gruber
Jurnal Ilmiah Tindalung Vol 9 No 2 (2023): Jurnal Ilmiah Tindalung
Publisher : Pusat Penelitian dan Pengabdian Pada Masyarakat, Politeknik Negeri Nusa Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54484/jit.v9i2.488

Abstract

Kampung Mahumu terletak di salah satu pulau di Kabupaten Kepulauan Sangihe. Potensi sumber daya perikanan laut di kampung Mahumu cukup besar untuk dikembangkan, karena letak kampung Mahumu yang dikelilingi oleh lautan. Akan tetapi, hingga sekarang potensi sumber daya perikanan laut di kampung Mahumu belum pernah diteliti. Tujuan penelitian ini, yaitu mengidentifikasi potensi sumber daya perikanan laut khususnya pengolahan hasil perikanan di Kampung Mahumu. Penelitian ini dapat memberikan informasi dan kajian dalam pengembangan potensi perikanan di Kampung Mahumu. Penelitian ini menggunakan metode survei dan observasi lapangan serta dianalisis secara deskriptif. Hasil penelitian ini menunjukkan sekitar 40 persen penduduk kampung Mahumu berprofesi sebagai nelayan. Pengolahan hasil perikanan yang ada di kampung Mahumu, yaitu penangkapan dan pendinginan ikan tuna secara tradisional dengan hancuran es dan cool box, pengolahan ikan hiu kering, dan pengeringan teripang. Musim penangkapan ikan tuna pada bulan Agustus – Desember, dan menggunakan metode hand line. Ikan tuna yang ditangkap, dimasukkan dalam cool box dan ditaburkan hancuran es (flake ice) perbandingan 1:1. Pengolahan ikan hiu kering atau kimboleng bahise, dilakukan dengan memotong dan membelah daging ikan hiu dengan kulitnya, lalu dikeringkan dengan dijemur di bawah sinar matahari selama kurang lebih 14 hari. Pengeringan teripang di kampung Mahumu dilakukan dengan mengeluarkan isi perut, kemudian dicuci, dan dijemur di bawah sinar matahari selama kurang lebih 7 hari. Dari hasil penelitian dapat disimpulkan bahwa pengolahan hasil perikanan di kampung Mahumu, yaitu pengolahan ikan hiu dan teripang kering, yang masih dilakukan secara tradisional pada skala rumah tangga Mahumu Village is located on one of the islands in the Sangihe Archipelago Regency. The potential for marine fisheries resources in the village of Mahumu is significant enough to be developed because the sea surrounds the village of Mahumu. However, until now, the potential of marine fishery resources in Mahumu village has never been studied. This study aims to identify the potential of marine fisheries resources, especially the processing of fishery products in Mahumu village. This research can provide information and analyses on developing fisheries potential in Mahumu village. This study used survey methods and field observations and was analyzed descriptively. The results of this study indicate that around 40 percent of the population of Mahumu village work as fishermen. Processing fishery products in Mahumu village, namely traditional catching and cooling of tuna with flake ice and cool boxes, processing dried sharks, and drying sea cucumbers. The fishing season for tuna is from August to December and uses the hand line method. The caught tuna is put in a cool box and sprinkled with flake ice (ratio of 1:1). Processing dried shark or Kimboleng Bahise, is done by cutting and splitting the shark meat with the skin, then drying it in the sun for about 14 days. Sea cucumbers are dried in the village of Mahumu by removing the viscera, washing, and drying in the sun for about seven days. From the study results, we can conclude that the processing of fishery products in Mahumu village, namely the processing of sharks and dried sea cucumbers, is still done traditionally at the household scale
Co-Authors AA Sudharmawan, AA Agnes Triasih Agustin Agus Turambi Aprelia Martina Tomasoa, Aprelia Martina Ateta, Dessy Awom, Zakeus Azhari, Deidy Balansa, Walter Biahimo, Syahputra Costantein Imanuel Sarapil Eko Cahyono, Eko Ely John Karimela Engel Victor Pandey, Engel Victor Fitria F. Lungari Frets Jonas Rieuwpassa Henny A Dien Inri ND Wagey Jaka Frianto Putra Palawe Joyce CV Palenewen Lohoo, Helen Jenny Mahihody, Astri Juwita Makisake, Nadia Arlina Mandeno, Jefri Anthonius Meityn Disye Kasaluhe Natalia Prodiana Setiawati Novalina Maya Sari Ansar Obyn Imhart Pumpente Oksfriani J. Sumampow Oktavianus Alexander Poluakan, Oktavianus Alexander Revolson Mege Septania Takasiaheng Siegfried Berhimpon Somba, Vira Valentine Stefiani Nofrida Asare Stevy Imelda Murniati Wodi Tanod, Wendy Tinungki, Maria Notosari Wendy Alexander Tanod Yana Sambeka