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PENYULUHAN PENGOLAHAN CIRENG MONTOK HOT (CIMOHOT) DI KOTA BOGOR : EXTENSION CIRENG MONTOK HOT PROCESSING IN THE BOGOR CITY Nurfitriana, Nia; Eliyani, Yuke; Susilawati, Tuti; Lita , Noor Pitto Sari Nio; Yuniarti, Tatty; Hanan, Abdul; Yudistira, Alvi Nur; Nuraini, Yenni; Rina
Jurnal Pengabdian Perikanan dan Kelautan: Piskarias Ministerium Vol. 4 No. 1 (2026): Jurnal Pengabdian Perikanan dan Kelautan: Piskarias Ministerium pada Bulan Juni
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.piskarias.2026.004.01.3

Abstract

Kelurahan Cikaret Kecamatan Bogor Selatan khususnya RW. 05 merupakan lokasi yang memiliki potensi pengembangan usaha mikro berbasis pangan oleh pelaku usaha ibu-ibu rumah tangga namun masih terbatas dalam hal inovasi produk, keterampilan pengolahan, dan akses informasi mengenai diversifikasi olahan hasil perikanan. Selain itu, sebagian besar dari mereka belum pernah mengikuti pelatihan pengolahan ikan secara langsung dan masih bergantung pada produk makanan yang umum dijual di pasaran. Berdasarkan hal tersebut, pengabdian masyarakat melaksanakan penyuluhan dengan menggunakan metode demonstrast pengolahan produk perikanan CIMOHOT (Cireng Montok Hot), Olahan tersebut merupakan olahan cireng isi sambal pedas berbahan dasar ikan tongkol. Produk ini tidak hanya memiliki nilai gizi tinggi berbahan baku ikan, tetapi juga digemari berbagai kalangan karena rasa gurih dan sensasi pedasnya yang khas. Kegiatan pengabdian masyarakat ini diharapkan tidak hanya memahami namun juga mampu menerapkan inovasi secara mandiri dalam kehidupan sehari-hari sebagai cemilan maupun sebagai peluang usaha tambahan di lingkungan rumah tangga.   Cikaret Village, South Bogor District, specifically RW. 05 is an area with potential for developing micro-enterprises in the food sector by housewife entrepreneurs. However, they still face limitations in product innovation, processing skills, and access to information on diversifying processed fishery products. Additionally, most of them have never participated in direct fish processing training and still rely on commonly sold food products in the market. Based on this, the community service program conducted an outreach activity using a demonstration method for processing the fishery product CIMOHOT (Cireng Montok Hot). This product is a spicy-filled cireng made from tuna. It not only has high nutritional value due to its fish-based ingredients but is also popular among various groups for its savory taste and distinctive spicy sensation. This community service activity is expected to not only enhance understanding but also enable the application of these skills.
Penerapan Teknologi Pengolahan Es Mangrove Boba (MaBo) Melalui Kemitraan Perguruan Tinggi dan Kelompok Masyarakat di Pulau Maitara Kota Tidore Kepulauan Salim Abubakar; Rina; Riyadi Subur; Imalita Tahir; Ariyati H. Fadel; Sunarti; Yuyun Abubakar; M. Abjan Fabanjo; M. Said Al Hadad; Darmiyati Muksin; Faizal Rumagia; Najamuddin; M. Janib Achmad; Raut Wahyuning Paluphi; Sahlan Norau; Iwan Hi Kader; Nebuchadnezzar Akbar; Rizki M. Nur
Jurnal Pengabdian Magister Pendidikan IPA Vol 9 No 2 (2026): April-Juni 2026
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v9i2.15846

Abstract

Bruguiera gymnorrhiza fruit has considerable potential as an alternative food resource with nutritional and economic value; however, its utilization by local communities on Maitara Island remains limited. This Community Partnership Program (PKM) aimed to implement the processing technology of Mangrove Boba Drink (MaBo) through a partnership between a higher education institution and a community group to diversify mangrove-based food products and strengthen the local creative economy. The program was conducted in Maitara Utara Village, Tidore Islands City, Indonesia, using a participatory approach involving community outreach, training on raw material selection, mangrove flour processing, boba production, preparation of three MaBo variants (MaBo Neutral, MaBo Full, and MaBo Local), sensory evaluation, and technical assistance for the Marirasa Creative Group. The results showed that all participants successfully mastered the MaBo processing technology and produced products that were well accepted by the sensory panel, with all attributes receiving scores within the "liked" to "highly liked" categories (4–5). Among the three variants, MaBo Full achieved the highest overall preference, followed by MaBo Local and MaBo Neutral. The program enhanced the knowledge and technical skills of the community in processing mangrove fruit into innovative products with the potential to support locally based creative enterprises while strengthening partnerships between higher education institutions and community groups.
Co-Authors -, Al Khansa Nova Misbahillah Abdul Hanan Abubakar, Salim Abubakar, Yuyun Achmad, M. Janib Adha Mashur Sajiah Adi Noman Susanto Adinoman Susanto Afrinanda Ahmad Paeng Ahri, Reza Aril Aisyah Al Baroroh Akbar, Rizky Aulia Akmalia, Uswatul Alda Eky Nur Kholifah Allo, Karmila Pare Alvi Nur Yudistira Amalin Aisyah Siregar Amaliya Nasucha, Juli Amanda Augustiyani Amin Harahap Andi Hendra Syam Anne Rufaridah ANNISA HANDAYANI Apriliyani, Rika ardi, sahibul Ariyati H. Fadel Aswin Haryanto Aulia Ayu Mustika Sari Azzahra, Mira Riyanti Ce Gunawan Cholina Trisna Siregar Daddy Budiman Daris Purba Darmiyati Muksin Devi Anna Siregar Devy Habibi Muhammad Dini, Yuli Indah Fajar Disnawati Duwila, Suhartono Dwi Astuti, Vitri El Roy Manalu Eliyani, Yuke Elvine Ivana Kabuhung Emi Tipuk Lestari *, Emi Tipuk Lestari Ernawaty Usman Esse, Andi Ester Yenisa Siregar Fadel, Ariyati H. Fadly Yashari Soumena Faizal Rumagia Fajria Dewi Salim Farida Yulianti Fatliani, Nurul Firdiyansyah, Indra Fonny Kurnia Putri Gamal M. Samadan Gita Syakira Gita, Wa ode Hafipah Hamsatang Hamsatang Handani, Tia Hani Handayani Hasibuan, Alawi Parlindungan Hasriani Hazriyanto, Hazriyanto Hendriati, Yossi Hidayat, Deddy Rakhmad Hidayati, Dian Husna, Saadatul Ida, Rame Irma Iksan, Kusdi Hi Imalita Tahir Indra Intan Permata Sari irham Isnain , Fuad Sauqi Iwan Hi Kader Juli Amaliya Nasucha Julianti, Merline Jumadil Nangi KIKI WULANDARI Konny Rio Mameru Laoli, Men Friu Lita , Noor Pitto Sari Nio Lubis, Eliza Handayani Lukeria Gurning M. Abjan Fabanjo M. Janib Achmad M. Said Al Hadad Margareta Resti Scotlandia Do’or Mariana, Frani Mastikawati Masykhur Abdul Kadir Matondang, Khairani Alawiyah Menhendry Mon, Muhammad Donal Muh. Ilyas Muhammad Nizhar Naufali Nabila Nadiyah Nasruji Nasution, Armin Rahmansyah Nebuchadnezzar Akbar Nita Pratiwi Novela Rusdiana Nuraini, Yenni Nurfitriana, Nia Nurhasanah Nurlina Ariani Hrp Nurul Yusyawiru Paluphi, Raut Wahyuning Pandapotan Simaremare, Tohap Paramitha Yolanda Pasulu, Milka Paulina Nainggolan pengelola, pengelola Purwaka Sari, Asih Puspita, Desi Putriana PUTU MEIKAPASA, NI WAYAN Ramli Rani Susanthi, Putu Rasyidin Abdullah Raut Nugrahening Widhi Raut Wahyuning Paluphi Renny Victoria Sinaga Renti Susanti Ria Amellia Rahmawati Rikaoctriantiaskar Riki Risnawati Rivanol Chadry Riyadi Subur, Riyadi Rizaly, Muhammad Rizki M. Nur Rugaya H. Serosero Rumagia, Faizal Sahlan Norau Sampurno, Edi Sembiring, Niska Maresa Br Sentiawati Septian, Yan Setiawan Simanungkalit, Jelita Simbolon , Helen Kristina Simon, Merlis Sipahutar, Jelita Novianna Siregar, Sakinah Ubudiyah Siti Khomsah Apsari Sopha, Deka Waro Sugianto Sugianto Sugianto Sunarti SURYANI Syamsudin, Achmad Tahir, Imalita Tasrudin Tata, Ulvyana Tenripada, Tenripada Thahir, Muhammad Taufiq Thoriq, Alfan Titi setiawati, Titi Tuti Susilawati Wahidin, Nurhalis Wahyuni, Ulfia Widhi, Raut Nugrahening Wiwik Pudjaningsih Yoseo Alpindo Prima Youre Berlian Yuliani Yuniarti, Tatty Yuyun Abubakar