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PENGUATAN IPTEK MELALUI PELATIHAN PENGOLAHAN HASIL PERIKANAN UNTUK MENUNJANG PARIWISATA Abdullah, Akmal; Rusli, Rusli; Syukroni, Ikbal; Latief, Rudi; Sulkifli, Sulkifli
JCES (Journal of Character Education Society) Vol 5, No 4 (2022): October
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jces.v5i4.11114

Abstract

Abstrak: Pantai Laguna Kecamatan Tanete Rilau, Kabupaten Barru memiliki potensi wisata dengan terletak didaerah pesisir. Tujuan kegiatan ini adalah Memberdayakan masyarakat dalam upaya peningkatan pendapatan masyarakat melalui pengembangan potensi olahan hasil laut untuk menunjang pariwisata. Metode yang digunakan adalah peragaan melalui pelatihan, praktik dan dukungan untuk meningkatkan keterampilan masyarakat memproduksi olahan seafood yang bergizi dengan teknik yang tepat, serta memberikan pengetahuan, pengetahuan dan keterampilan kepada masyarakat yang memproduksi sesuai standar Memberikan bimbingan dan dukungan. Masyarakat desa sangat antusias dan aktif dalam kegiatan pengabdian, dan peserta pelatihan berpartisipasi dalam pembuatan produk Nugget, Kaki Naga dan Ekado. Kegiatan pelatihan bersifat dua arah, dan peserta pelatihan dapat mendiskusikan permasalahan dalam melaksanakan kegiatan produksi. Hasil evaluasi kegiatan pelatihan ini yaitu menguatkan ilmu pengetahuan dan keterampilan bidang pengolahan hasil perikanan, meningkatkan angka konsumsi ikan di daerah, serta dapat dijadikan ide bagi masyarakat untuk meningkatkan perekonomian masyarakat di desa.Abstract:  Laguna Beach, Tanete Rilau District, Barru Regency, has tourism potential in a coastal area. The purpose of this activity is to empower the community to increase community income through developing the potential for processed seafood to support tourism. The method is demonstrated through training, practice and support to improve people's skills in producing nutritious seafood processed with the proper technique and provide knowledge, knowledge and skills to people who make according to standards. Provide guidance and support. The village community was enthusiastic and active in community service activities, and the trainees participated in manufacturing Nugget, Dragon Feet and Ekado products. Training activities are two-way, and training participants can discuss problems in carrying out production activities. The evaluation results of this training activity are strengthening knowledge and skills in the field of processing fishery products and increasing the number of fish consumption in the region. They can be used as ideas for the community to improve the economy of the community in the village.
Nilai Gizi Otak-Otak Ikan Berbahan Dasar Surimi Ikan Bandeng (Chanos chanos) dengan Berbagai Penambahan Bahan Pengisi Nurlaeli Fattah; Muh. Kasim; Ikbal Syukroni; Rahmaniar Rahmaniar
JURNAL RISET RUMPUN ILMU HEWANI Vol. 4 No. 1 (2025): April : Jurnal Riset Rumpun Ilmu Hewani
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrih.v4i1.5228

Abstract

This study aimed to evaluate the nutritional value of fish brain-brain products using milkfish surimi (Chanos chanos.Forskal) as the base ingredient, with variations in fillers such as tapioca flour, egg white, and Eucheuma cottonii seaweed. Three formulations were used: (F1) surimi + tapioca starch, (F2) surimi + egg white, and (F3) surimi + Euchema cottonii seaweed. Proximate analyses were conducted to determine the moisture, protein, fat, ash, and carbohydrate content. The results showed that the addition of various fillers had a significant effect (P>0.05) on the value of protein, carbohydrate and water in the brain. While for fat and ash content, there was no significant effect (P<0.05). The average water content ranged from 66.5% to 72%, with the lowest content in the brain-brain added with tapioca flour. The highest protein content was obtained in the P2 treatment (egg white), which was 18.9%, while the treatment with the addition of tapioca flour showed the lowest protein content of 12.8%. Sensory value using Kruskal waliss treatment that gets a high average value is the aroma, taste, and texture of the addition of egg white fillers, while the texture is with the addition of Euschema cottonii seaweed fillers. Egg white significantly increased the protein content. The best formulation based on nutritional content and panellists' liking value was F2 (Surimi + Egg white). This study shows the potential for the development of milkfish-based processed products that are highly nutritious and functional..
Pelatihan Kelompok Masyarakat Desa Mandalle dalam Pemanfaatan Rumput Laut Menjadi Produk Pangan Luthfiah, Luthfiah; Tasir, Tasir; Fattah, Nurlaeli; Saleh, Rahmawati; Rosmaladewi, Rosmaladewi; Mursida, Mursida; syamsuar, syamsuar; Adilham, Adilham; Syukroni, Ikbal; Arfini, Fifi; Khairunisa, Khairunisa; Akbar, Muhammad Hikmal
JatiRenov: Jurnal Aplikasi Teknologi Rekayasa dan Inovasi Vol 4 No 1 (2025): Edisi Mei
Publisher : Unit Penelitian dan Pengabdian Masyarakat Politeknik Pertanian Negeri Pangkajene Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51978/jatirenov.v4i1.970

Abstract

Desa Mandalle memiliki potensi besar di sektor perikanan laut dan budidaya rumput laut seluas 592,54 hektar, namun pemanfaatannya sebagai produk bernilai tambah masih terbatas akibat rendahnya keterampilan masyarakat dalam pengolahan dan pemasaran. Pengabdian masyarakat ini bertujuan meningkatkan kapasitas teknis produksi sirup, donat, dan biskuit rumput laut serta memperkuat manajemen usaha dan pemasaran digital bagi pelaku UMKM dan nelayan setempat. Metode pelaksanaan meliputi pelatihan teknis produksi, manajemen usaha, dan strategi pemasaran digital yang dilaksanakan selama lima hari dengan pendekatan partisipatif dan demonstrasi produk. Hasil pengabdian menunjukkan peningkatan kemampuan masyarakat dalam memproduksi tiga jenis produk olahan rumput laut, penggunaan alat produksi sederhana, serta aktifnya pemasaran produk melalui platform digital dan terbentuknya identitas merek dengan kemasan standar. Kegiatan ini diharapkan dapat mendorong kemandirian ekonomi desa dan pengembangan usaha berbasis potensi lokal secara berkelanjutan.
Optimasi Ekstraksi Nanokalsium Cangkang Sotong Dengan Metode Response Surface Methodology (RSM) Andi Santi; Metusalach; Arham Rusli; Muh Ali Arsyad; Ikbal Syukroni
Jurnal Informasi, Sains dan Teknologi Vol. 6 No. 02 (2023): Desember: Jurnal Informasi Sains dan Teknologi
Publisher : Politeknik Negeri FakFak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/isaintek.v6i02.166

Abstract

Penelitian ini bertujuan untuk membuat dan menganalisis karakteristik nanokalsium dengan metode presipitasi dari limbah cangkang sotong. Presipitasi dilakukan menggunakan NaOH 3N. Selain itu penelitian ini dirancang untuk mengetahui kondisi optimum proses ekstraksi nanokalsium dari cangkang sotong melalui Response Surface Methodology(RSM) menggunakan desain faktorial dengan 30 perlakuan. Pengujian dilakukan untuk mengetahui pengaruh variabel bebas (konsentrasi pelarut, lama waktu ekstraksi dan suhu ekstraksi) terhadap respon kadar kalsium, derajat putih dan rendemen pada nanokalsium cangkang sotong.  Hasil Penelitian ini menunjukkan bahwa optimasi proses ekstraksi nanokalsium cangkang sotong dengan metode Response Surface Methodology (RSM) diperoleh pada perlakuan ekstraksi dengan konsentrasi HCl (X1) 2 N, waktu ekstraksi (X2) 1,5 jam dan suhu ekstraksi (X3) 93ºC, sedangkan nilai optimasi respon yang dihasilkan dari kadar kalsium (Y1) 58,2 x105mg/g, derajat putih (Y2) 97,53%  dan rendemen (Y3) 4,59 %.  Konsentrasi optimum ekstraksi nanokalsium cangkang sotong memiliki nilai derajat keinginan (desirability) 0,98
DEVELOPMENT OF SPANISH MACKEREL ODENG PRODUCTS THROUGH THE TEACHING FACTORY OF RIAU PROVINCE FISHERIES VOCATIONAL SCHOOL: EVALUATION OF FOOD SAFETY AND STRATEGY Sari, Evi Maya; Syukroni, Ikbal; Hidayati, Arlina; Sumartini, Sumartini; Arkham, Muhammad Nur; Suryono, Suryono
Jurnal Segara Vol 20, No 2 (2025): December
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/segara.v20i2.17150

Abstract

The increasing demand for high-value fishery products necessitates the development of safe and quality-processed seafood to support economic growth and vocational education. This study aims to develop Spanish mackerel fish cake (odeng) through the Teaching Factory program at the Fisheries Vocational High School of Riau Province, focusing on evaluating food safety. The odeng product was designed and produced by students as an effort to enhance practical skills while meeting local market demands. Food safety analysis included the measurement of moisture and ash content, as well as the detection of hazardous substances such as borax and synthetic dyes (rhodamine B and methanil yellow), to ensure product quality. The results showed a moisture content of 23.13% and an ash content of 2.33%, which complies with fish processed product standards. Tests for hazardous substances were negative, indicating that the product is safe for consumption and meets national food safety standards. This study highlights the potential of vocational education-based production systems in generating value-added fishery products with assured quality and safety. Further development and optimization are recommended to improve self-life and consumer acceptance. These findings offer valuable insights for the integration of education and industry in sustainable fishery product innovation.
Co-Authors Ace Baehaki Adilham Adilham Adilham, Adilham Afdalia, Afdalia Agussalim Matti Akbar, Muhammad Hikmal Akmal Abdullah Amril Amril Andi Santi Andi Santi Andriani Nasir ARDIANSYAH ARDIANSYAH Arham Rusli Arham Rusli, Arham Arlina Hidayati, Arlina Asha, Nur Aisha EVI MAYA SARI Fattah, Nurlaeli Fifi Arfini, Fifi Khairunisa, Khairunisa Kiki Yulianti Luthfiah Luthfiah Matti, Agussalim Mentari, Ratnawati Metusalach Muh Ali Arsyad Muh Ali Arsyad Muh. Kasim Muhammad Nur Arkham Mursida Mursida, Mursida Nurlaeli Fattah Primayadi, Muhammad Rezha R. Rusli Rahmaniar Rahmaniar Rahmawati Saleh Riska Riska Rosmaladewi, Rosmaladewi RR. Ella Evrita Hestiandari Rusli, Arham Santi, Andi Sriwati Malle Sugeng Hadinoto Sultan Sultan Sumartini Sumartini Suryono Suryono Syamsuar Syamsuar, Syamsuar Tasir Tasir, Tasir Veithzal Rivai Zainal Yuliadi Yuliadi