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All Journal Jurnal Ilmiah Tindalung Jurnal Ilmiah Tatengkorang Batara Wisnu : Indonesian Journal of Community Services
Rieuwpassa, Frets
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Agriculture, Biological Sciences & Forestry Computer Science & IT Education Immunology & microbiology Public Health

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EDUKASI PENCEGAHAN STUNTING KEPADA KELOMPOK POSYANDU KAMPUNG BULO KABUPATEN KEPULAUAN SANGIHE Surudani, Conny Juliana; Makahaghi, Yenny B.; Pangandaheng, Nansy D.; Karimela, Ely John; Pumpente, Obyn I.; Tomasoa, Aprelia M.; Rieuwpassa, Frets
Batara Wisnu : Indonesian Journal of Community Services Vol. 5 No. 1 (2025): Batara Wisnu | Januari - April 2025
Publisher : Gapenas Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53363/bw.v5i1.361

Abstract

Stunting prevention by providing knowledge to women, prospective mothers, and mothers is one way to prevent the risk of stunting early on. Education can be given to community-based preventative and promotive care (Posyandu) cadres as the smallest unit of health care for mothers and children. Posyandu cadres of Bulo Village were the purpose of this service activity. The purpose of the service was to provide stunting prevention education to Posyandu cadres of Bulo Village. The activity stages included the team conducting a survey to find out the level of education and age of the Posyandu cadres; then the team conducted education by providing material on the 10 steps to prevent stunting. The results of the service activities showed an increase in knowledge of Posyandu cadres from 53% to 87% after being given material on stunting prevention. It is recommended to educate Posyandu cadres regularly so that awareness about the importance of preventing stunting continues to increase
PELATIHAN PEMBUATAN IKAN ASAP CAIR DI KAMPUNG PETTA KABUPATEN KEPULAUAN SANGIHE Rieuwpassa, Frets; Berhimpon, Siegried; Pumpente, Obyn Imhart
Jurnal Ilmiah Tatengkorang Vol 4 No 1 (2020): Jurnal Ilmiah Tatengkorang
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Nusa Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54484/tkrg.v4i1.320

Abstract

Pengolahan ikan asap di kampung Petta masih tradisional, dimana produk yang dihasilkan memiliki mutu yang selalu berbeda, serta umur simpan yang relatif pendek. Selain itu, pengasapan tradisonal dapat menyebabkan polusi lingkungan akibat asap yang dikeluarkan. Solusi yang tepat untuk mengatasi masalah tersebut adalah teknologi Pengasapan Asap Cair. Teknologi ini sudah digunakan di beberapa tempat sebagai penganti pengasapan tradisional tetapi di Sangihe teknologi ini belum dikenal oleh masyarakat pengolah ikan asap. Tujuan dari pengabdian ini ialah memperkenalkan asap cair, melatih pengolah ikan asap untuk melakukan pengasapan ikan menggunakan asap cair, dan melatih cara pengemasan ikan asap yang tepat. Metode pelaksanaannya meliputi: survei untuk mendapatkan kelompok pengolah ikan yang sudah pernah berusaha dan membicarakan persiapan penerapan teknologi bersama ketua kelompok dan pemerintah setempat, penyuluhan dan pelatihan pengolahan ikan asap dengan asap cair serta cara pengemasan vakum, pemberian bantuan alat, pendampingan, dan evaluasi. Sebelum praktek pengolahan ikan asap cair, kelompok diberi pemahaman tentang sanitasi, higienis, dan good manufacturing practices (GMP), untuk menambah pengetahuan kelompok pengolah. Hasil yang diperoleh menunjukkan bahwa kelompok pengolah “Berkat” dan kelompok “Petta” sangat menerima teknologi yang diberikan, dan dapat melakukan sendiri karena teknologinya sederhana, waktu pengolahan lebih singkat, mutu hasil lebih baik, higienis, dan mudah dilakukan. Berdasarkan hasil pengabdian maka dapat disimpulkan bahwa materi dan pelatihan yang diberikan dapat diterima dengan baik oleh kelompok masyarakat. Walaupun demikian, masih perlu dilakukan penambahan fasilitas yaitu alat pembuat asap cair untuk melengkapi alat pengolahan yang sudah diberikan. Smoked fish processing in Petta village remains traditional to this day charaterized by products of varyiing quality and relatively shortlived. In addition, traditional fish smoking poses health and environmental threats due to the released smoke. The right solution to solve this problem includes the application of liquid smoked technology. This technology has been well practized in several places to replace traditional smoking methods. However, it has been barely recognized by the smoked fish processors in Sangihe Islands. The objective of this training and fisheries advisory services were to introduce liquid smoke technology, to train smoked fish processors to smoke fish using liquid smoke, and to train the fish processors the proper way to pack smoked fish. The implementations of this program included (1) survey on the existing fish processing groups in Petta, (2) discussion about the introduced technology and transfer knowledge with the group leader and the local government, (3) training and practices on liquid smoke processing techniques, of vacum packaging technique and provison of equipments, assistance, and evaluation. Before practice sessions, the group was introduced to sanitation, hygiene, and good manufacturing practices (GMP), to increase their knowledge on the liquid fish processing. The results strongly indicated that the fish processing group "Berkat" and group “Petta” have well addopted the fish processig technology and could apply it themselves because the technology was simple, the processing time was shorter, and the quality of the final product was better, more hygienic and more practical. The training and fisheries advisory sercives were warm wellcomed by the community group. However, it is still necessary to add another liquid smoke production equipments to complement the current fish processing equipment.
PENGUATAN USAHA PENGASAPAN IKAN MELALUI TEKNOLOGI PENGEMASAN PRODUK Rieuwpassa, Frets; Berhimpon, Siegried; Pumpente, Obyn Imhart
Jurnal Ilmiah Tatengkorang Vol 6 No 1 (2022): Jurnal Ilmiah Tatengkorang
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Nusa Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54484/tkrg.v6i1.458

Abstract

Masalah utama yang sering dihadapi oleh pengolah ikan asap “Kelompok Berkat” di kampung Petta adalah produk yang dihasilkan tidak dapat bertahan lama atau memiliki umur simpan yang rendah yaitu hanya 3 hari. Hal ini disebabkan karena produk tersebut belum dikemas sehingga produk mudah dihinggapi lalat dan kontaminan lainnya baik dari pekerja maupun peralatan yang digunakan. Keadaan ini menyebabkan nilai jual produk rendah, dan makin lama disimpan harganya makin menurun. Karena itu dirasa sangat perlu dilakukan penyuluhan dan pelatihan tentang cara pengemasan produk ikan asap. Tujuan dari pengabdian ini ialah melakukan penyuluhan tentang 1. fungsi wadah kemasan untuk menjaga kualitas, keamanan, dan masa simpan produk serta menambah daya tarik produk 2. memperkenalkan jenis-jenis wadah kemasan, dan 3. pemasaran produk yg sudah dikemas secara online berbasis media sosial. Tahapan pelaksanaannya meliputi: survey, penyuluhan dan pelatihan tentang pengemasan produk, pemberian bantuan, pendampingan dan evaluasi. Pemberian materi pengemasan diikuti dengan baik oleh kelompok berkat. Kelompok sangat antusias untuk menerima materi yang diberikan. Bantuan yang diberikan serta demo penggunaan alat vakum sealer diikuti dengan baik dan benar oleh kelompok. Kegiatan ini juga telah dipublikasikan pada media online (sastalpos.com). The main problem that is often faced by the "kelompok Berkat" smoked fish processor in Petta village is that their products cannot last long or has a short shelf life of only 3 days. This is because the product has not been packaged so that the product is easily infested by flies and other contaminants from both the workers and the equipment used. This situation causes the selling value of the product to be low, and the longer it is stored, the lower the price. Therefore, it is necessary to conduct training on how to package smoked fish products. The purpose of this service is to provide training about 1. the function of packaging containers to maintain product quality, safety, and shelf life and increase product attractiveness 2. introduce types of packaging containers, and 3. marketing products that have been packaged by online based on social media. The stages of implementation include: surveys, counseling and training on product packaging, providing assistance, mentoring and evaluation. The distribution of packaging materials was well followed by the kelompok Berkat. The group was very enthusiastic to receive the material given. The assistance provided as well as a demonstration of the use of the vacuum sealer tool were followed properly and correctly by the group. This activity has also been published on online media (sastalpos.com).
RESTORASI MANGROVE BERBASIS KOMUNITAS PESISIR: PENYEMAIAN, MONITORING, DAN TANTANGAN EKOLOGI Rieuwpassa, Frets; Wibowo, Indra; Choesin, Devi Nandita; Gansalangi, Ferdinand; Tomasoa, Aprelia Martina; Sambeka, Yana; Nursatya, Safira Meidina; Wibowo, Arie; Balansa, Walter; Barlian, Anggraini
Jurnal Ilmiah Tatengkorang Vol 8 No 2 (2024): Jurnal Ilmiah Tatengkorang
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Nusa Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54484/tkrg.v8i2.665

Abstract

As a collaborative effort between the School of Life Sciences (SITH) Institute Technology Bandung (ITB), Polnustar, and the people of Salurang, this community service aimed to restore the coastal area of Salurang village, Sangihe Islands, North Sulawesi, through various initiatives, including mangrove rehabilitation and sponge cultivation. This report specifically focuses on the propagation of 1,500 Rhizophora apiculata propagules to combat severe sedimentation from local mining and reclamation, which degraded the coastal area and reduced fish populations. Initial monitoring showed a 95.20% success rate for R. apiculata, later dropping to 78.87% due to plastic waste, animal disturbances, and tidal conditions. While the primary focus was on R. apiculata, the article also touched on the potential use of Calophyllum inophyllum, which successfully grew on different media for future restoration efforts. The monitoring process involved Polnustar and local residents tracking growth and survival every 30 days, with SITH ITB conducting more thorough checks 60 days after propagation. These activities, including guest lectures and hands-on training, significantly enhanced local conservation knowledge and environmental stewardship. The findings highlight the potential of mangrove restoration in Salurang village, demonstrating that coastal restoration is achievable with proper management, adaptive strategies, and active community engagement. Sebagai bagian dari kolaborasi antara Sekolah Ilmu dan Teknologi Hayati (SITH) Institut Teknologi Bandung (ITB), Polnustar, dan masyarakat Salurang, kegiatan pengabdian masyarakat ini bertujuan untuk memulihkan wilayah pesisir desa Salurang, Kepulauan Sangihe, Sulawesi Utara, melalui berbagai inisiatif, termasuk rehabilitasi mangrove dan budidaya spons. Artikel ini secara khusus berfokus pada propagasi 1.500 propagul Rhizophora apiculata untuk mengatasi sedimentasi berat akibat penambangan lokal dan reklamasi, yang telah merusak wilayah pesisir dan mengurangi populasi ikan. Pemantauan awal menunjukkan tingkat keberhasilan R. apiculata sebesar 95,20%, yang kemudian menurun menjadi 78,87% akibat sampah plastik, gangguan hewan, dan kondisi pasang surut. Meskipun fokus utama adalah pada R. apiculata, artikel ini juga menyinggung potensi penggunaan Calophyllum inophyllum yang berhasil tumbuh pada media yang berbeda untuk upaya restorasi di masa depan. Proses pemantauan melibatkan Polnustar dan warga setempat dalam memantau pertumbuhan dan kelangsungan hidup propagul setiap 30 hari, dengan SITH ITB melakukan pemeriksaan lebih mendalam 60 hari setelah propagasi. Kegiatan ini, termasuk kuliah tamu dan pelatihan langsung, secara signifikan meningkatkan pengetahuan konservasi lokal dan pengelolaan lingkungan. Hasil pengabdian masyarakat ini mengindikasikan potensi restorasi mangrove di desa Salurang, menunjukkan bahwa pemulihan pesisir berpotensi dicapai dengan manajemen yang tepat, strategi adaptif, dan keterlibatan aktif masyarakat
PENGARUH METODE PENGGARAMAN KOMBINASI TERHADAP KARAKTERISTIK KIMIA IKAN HIU (Centrophorus sp.) JAMBAL ROTI Rieuwpassa, Frets
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.v9i2.531

Abstract

Ikan hiu menjadi salah satu hasil tangkapan nelayan Sangihe yang belum termanfaatkan secara maksimal. Daging hiu hanya diolah secara tradisional menjadi ikan asin dan ikan asap. Alternatif lainnya adalah membuat menjadi ikan asin jambal roti. Tujuan penelitian ini adalah menentukan karakterisktik kimia yang meliputi analisis proksimat, kadar NaCl dan Kadar urea dari ikan hiu jambal roti yang dibuat dengan metode penggaraman kombinasi. Tahapan penelitian meliputi: pembuatan ikan hiu jambal roti dan anailsis kimianya. Hasil penelitian menunjukkan bahwa proses penggaraman kombinasi menghasilkan ikan hiu jambal roti yang memiliki kadar protein tinggi 46.61 Persen, kadar lemak 3.78 Persen, kadar air 27.36 Persen, kadar abu 14.33 Persen dan kadar NaCl 16.92 Persen serta kadar urea 1.11 Persen. Berdasarkan kadar air dan kadar garam, ikan hiu jambal roti telah memenuhi standar SNI Shark is one of the catches that has not been utilized in Sangihe. Traditionally, meat of shark were processed such as smoked fish and salted fish. Other that those shark meat might be processed using an alternative way is to make “jambal roti”. The objective of research were to analysis of chemical characterization including proksimat, NaCl value and Urea value. Research step included making of ‘jambal roti’ with combination salting method and chemical analysis. The results show that jambal roti of shark meat has a high protein value 46.61 Percent, lipid 3.78 Percent, water 27.36 Percent, ash 14.33 Percent, NaCl 16.92 Percent and urea 1.11 Percent. Based on water value and ash value, shark ‘jambal roti’ fulfilled SNI.
Co-Authors Aprelia Martina Tomasoa, Aprelia Martina Arie Wibowo Balansa, Walter Barlian, Anggraini Berhimpon, Siegried Devi Nandita Choesin, Devi Nandita Ely John Karimela Gansalangi, Ferdinand Makahaghi, Yenny B. Nursatya, Safira Meidina Obyn Imhart Pumpente Pangandaheng, Nansy D. Pumpente, Obyn I. Surudani, Conny Juliana Tomasoa, Aprelia M. Wibowo, Indra Yana Sambeka