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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat PROSIDING SEMINAR KIMIA AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat PROSIDING SEMINAR NASIONAL AGRIBISNIS Jurnal Pengabdian dan Edukasi Sekolah (Jubaedah) PEMA: Jurnal Pendidikan dan Pengabdian Kepada Masyarakat JURNAL SAINS dan INOVASI PERIKANAN Jurnal Pusat Kolaborasi Pengabdian Kepada Masyarakat
Lely Okmawaty Anwar
Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan Dan Ilmu Kelautan,Universitas Muhammadiyah Kendari
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Education Engineering Environmental Science Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Social Sciences Other

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Fermentasi Tambelo (Bactronophorus sp.) dan Karakteristik Produknya Anwar, Lely Okmawaty; Hardjito, Linawati; Desniar, Desniar
PROSIDING SEMINAR NASIONAL AGRIBISNIS PROSIDING SEMINAR NASIONAL EKONOMI MARITIM (Pengelolaan Ekonomi Maritim yang Mandiri dan Berkelanjut
Publisher : Jurusan Agribisnis Fakultas Pertanian Universitas Halu Oleo Kendari Sulawesi Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37149/17242

Abstract

Tambelo (Bactronophorus sp.) adalah hewan penggerek kayu yang dikelompokkan ke dalam filum moluska, hidup pada batang kayu bakau yang telah mati dan mengalami proses pembusukan. Pengalaman empiris masyarakat pantai Sulawesi Tenggara dan beberapa hasil penelitian menunjukkan tambelo memiliki nilai gizi yang tinggi sehingga bermanfaat bagi kesehatan. Tambelo sangat mudah mengalami pembusukan dan pengolahan tambelo belum banyak dilakukan sehingga tingkat konsumsinya rendah, oleh karena itu pembuatan tambelo fermentasi adalah cara yang tepat. Tujuan penelitian ini adalah membuat tambelo fermentasi menggunakan bakasang sebagai starter dan menentukan mutu produk akhirnya. Selama fermentasi tambelo, dilakukan analisis pH, NaCl, total bakteri, dan total bakteri asam laktat (BAL) setiap minggu selama 4 minggu, kemudian mutu produk akhir dianalisis komposisi kimia dan asam aminonya. Selama fermentasi nilai pH dan kadar NaCl mengalami penurunan, total bakteri dan total bakteri asam laktat (BAL) mengalami peningkatan sampai minggu ke dua lalu mengalami penurunan sampai minggu ke empat. Tambelo fermentasi memiliki kadar protein total yang lebih tinggi dibandingkan dengan tambelo segar dan proses fermentasi berlangsung sempurna meskipun kadarnya lebih rendah dibandingkan dengan komposisi asam amino total pada tambelo segar.
Fermentation of Tambelo and its product characteristics Lely Okmawaty Anwar; Linawati - Hardjito; Desniar - -
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3111.85 KB) | DOI: 10.17844/jphpi.v17i3.8914

Abstract

Tambelo (Bactronophorus sp.) is a wood borer grouped into mollusc and living in the mangrove logs that have died and suffered from decaying process. Regarding empirical experience of the coastal people of Southeast Sulawesi and some research, it indicates that tambelo has a high nutrition which is so beneficial for human’s health. Tambelo is highly perishable and the usage of it is hardly found so the consumption level is low, therefore fermenting the tambelo is the right way. The objectives of this research are to make fermentated tambelo by using bakasang as a starter and to determine the quality of final product.The value of pH, NaCl concentration, total bacteria, and total lactic acid bacteria (LAB) every week for 4 week were analyzed during fermentation, then the quality of final product were determined based on chemical composition and amino acids. During fermentation pH and NaCl concentration decreased however total bacteria and total lactic acid bacteria (LAB) increased in to two weeks then decreased until the fourth week. Tambelo fermentation has a total protein contents which is higher than the total protein of fresh tambelo and fermentation proses was run perfectly although the level are lower than the total amino acid compotition in fresh tambelo.Keywords: fermentation, mangrove, tambelo
Uji Toksisitas Ekstrak Cacing Tambelo (Bactronophorus thoracites) dengan Metode Brine Shrimp Lethality Test : Toxicity Test of Wood-boring Shipworm (Bactronophorus thoracites) using Brine Shrimp Lethality Test Lely Okmawaty Anwar; Sri Fatmah Sari; Asrul Ambo Elo; Rosmawati Rosmawati; Iin Nurdiyanty Nurdin; Anwar Said
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 2 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i2.34880

Abstract

Cacing tambelo merupakan moluska yang menetap pada batang Rhizophora sp yang sudah mati. Studi ini bertujuan untuk menentukan tingkat toksisitas dari ekstrak cacing tambelo dengan metode brine shrimp letahlity test (BSLT). Cacing tambelo diambil dari hutan mangrove di Desa Moolo, Kecamatan Batukara, Kabupaten Muna, Sulawesi Tenggara. Ekstrak cacing tambelo dipreparasi memakai larutan metanol. Uji toksisitas BSLT pada penelitian ini terdiri atas dua tahap, uji preliminary dan uji definitif. Uji preliminary bertujuan untuk menentukan kisaran lethal concentration (LC50), nilai kisaran konsentrasi tersebut akan digunakan pada uji selanjutnya (uji definitif). Uji preliminary menggunakan konsentrasi ekstrak tambelo sebesar 10, 100, 1.000 μg/mL dan 0 sebagai kontrol. Uji definitif menggunakan 4 konsentrasi (masing-masing 3 ulangan) yaitu:17,78; 31,61; 56,21; 99,94 μg/mL dan 0 sebagai kontrol. Data yang diperoleh dari uji definitif selanjutnya dianalisis dengan probit. Hasil analisis tersebut menunjukkan bahwa nilai LC50-24jam dari ekstrak tambelo ialah 42,43 μg/mL. Nilai LC50 tersebut mengindikasikan bahwa ekstrak cacing tambelo bersifat sangat toksik terhadap larva udang.
AKTIVITAS ANTIOKSIDAN DAN KOMPONEN SENYAWA BIOAKTIF EKSTRAK METANOL ABALON TROPIS, Haliotis asinina (Antioxidant Activity and Bioactive Compound Of Methanol Extract Of Tropical Abalone, Haliotis asinina) Sri Fatmah Sari; Anwar Said; Lely Okmawaty Anwar; Rosmawati Rosmawati; Iin Nurdiyanty Nurdin
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 16, No 2 (2020): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.16.2.%p

Abstract

Abalon Haliotis asinina dikenal dengan nama lokal Kerang Mata Tujuh, merupakan salah satu komoditas perikanan yang bernilai ekonomis tinggi yang terdapat dalam jumlah melimpah di Perairan Teluk Kendari, khususnya di Desa Tapulaga, Kabupaten Konawe. Ketersediaan data mengenai komponen bioaktif dari daging abalon dari hasil penelitian ini diharapkan dapat menjadi informasi pelengkap dalam  kegiatan pengembangan dan pengolahan abalon di daerah Sulawesi Tenggara. Sedangkan, kajian mengenai aktivitas antioksidan yang terdapat pada organ visera/jeroan abalon, diharapkan dapat menjadi pilihan dalam  pemanfaatan  hasil samping dari proses pengolahan abalon, yang nantinya bisa dikembangkan sebagai salah bahan antioksidan alami.  Penelitian ini dilakukan dengan beberapa tahapan, antara lain: Pengambilan sampel abalon di Desa Tapulaga, Kabupaten Konawe, Sulawesi Tenggara; Preparasi sampel;  Ektraksi sampel melalui metode maserasi dengan menggunakan pelarut metanol p.a;  Pengujian aktivitas antioksidan dan komponen senyawa bioaktif. Senyawa bioaktif yang terdeteksi pada ekstrak metanol daging maupun visera adalah flavonoid, saponin, alkaloid, dan fenol. Nilai senyawa fenol total dari ekstrak metanol visera sebesar 126,52µg/ml, nilai tersebut jauh lebih besar jika dibandingkan dengan nilai fenol total pada ekstrak metanol daging (77,26 µg/ml), hal ini berkorelasi dengan aktivitas antioksidan yang lebih berpotensi pada visera dibanding daging, dimana hasil pengujian aktivitas antioksidan dengan metode DPPH menunjukkan nilai IC50 ekstrak metanol visera dan daging abalon masing-masing 552,52 dan 632,92 µg/ml. Semakin kecil nilai IC50 pada suatu ekstrak menunjukkan aktivitas antioksidan yang makin tinggi. Abalone Haliotis asinina known locally as Kerang Mata Tujuh , is one of  fisheries commodities that have a high economic value. This organisms found in abundance in the waters of Southeast Sulawesi, especially in Tapulaga Village, Konawe Regency. Availability of data on bioactive compound of abalone meat from this study is expected to be a supplementary information in the development and processing of abalone in Southeast Sulawesi. Meanwhile, a study of antioxidant activity found in viscera of abalone, is expected to be an option in utilizing byproducts from abalone processing, which can later be developed as one of natural antioxidant ingredients. This research was carried out in several stages, including: Sampling of abalone in Tapulaga Village, Konawe Regency, Southeast Sulawesi; Sample preparation; Sample extraction by maseration method using methanol p.a; and Analysis of antioxidant activity and bioactive compounds. Bioactive compounds detected in crude extract of meat and viscera were flavonoids, saponins, alkaloids, and phenols. Total phenol from viscera methanol extract was 126.52 µg / ml, this value was much greater than the total phenol in meat (77.26 µg / ml), so it correlates to antioxidant activity which has more potential on viscera compared to meat, where the results of antioxidant activity with the DPPH method showed IC50 values of viscera methanol extract and abalone meat respectively 552.52 and 632.92 µg / ml. The smaller the IC50 value in an extract indicates higher antioxidant activity.
Pendampingan Masyarakat Dalam Upaya Pengembangan Sentra Produksi Jagung Hibrida di Desa Morome Kabupaten Konawe Selatan Sulawesi Tenggara Lely Okmawaty Anwar; Sri Fatma Sari; Mustam Mustam; Latifa Fekri
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 6 No. 3 (2020): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.6.3.222-228

Abstract

The aim of assistance is to improve the economy of the Morome Village community by increasing the production of hybrid maize. Implementation is carried out using the Integrated Crop Management (PTT) system method, which is an innovative and dynamic approach in an effort to increase production and farmer income through participatory assembly of technology components with farmers. The results of the assistance showed an increase in the production of dry-shelled hybrid maize 4,250 kg/hectare with an RC ratio of 2, with a profit of IDR 6,905,000/hectare. Integrated crop management is highly recommended to continue to be applied in all maize areas as an effort to develop hybrid maize production.
CHEMICAL COMPOSITION PROFILE OF TAMBELO (Bactronophorus sp.) THAT LIVES IN RHIZOPHORA SP. IN SOUTHEAST SULAWESI COAST Lely Okmawaty Anwar; Ary Tamtama; Maulidiyah -; Muhammad Nurdin
PROSIDING SEMINAR KIMIA PROCEEDING OF INTERNATIONAL CONFERENCE 2015
Publisher : PROSIDING SEMINAR KIMIA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tambelo (Bactronophorus sp.) is a wood borer grouped into mollusc. Tambelo lives in died and decayed mangrove logs. Based on the empirical experiences of the coastal people of Southeast Sulawesi, it indicated that tambelo is rich in nutrition for humans health. Tambelo is highly perishable and it is rarely processed. Tambelo (Bactronophorus sp.) in Southeast Sulawesi coast lives in several kinds of mangroves. One of which is on Rhizophora sp. and has sweet and savory in taste. The objectives of this research were to get information about the chemicals composition, amino acids and fatty acids profile of tambelo. Proximate analysis was used to determine chemicals composition (water, protein, fat, carbohydrate, and ash). Metode HPLC was used to determine amino acid composition and composition of unsaturated fatty acids using Gas Chromatograph (GC). Quantitative datas was processed by simple statistical method (average and standard deviation). The data that have been processed was descriptively analyzed. The results of this research showed that the fresh tambelo has 82,51 % of total water content, 8,21 % of protein content, 3,34 % of fat content, 3,68 % of carbohydrat content (by different), and 2,27 % of ash content. The protein content of composed of 17 amino acid that consisted of 9 essential amino acids and 8 nonessential amino acids. The highest content of essential amino acid is leucina and the highest non essestial amino acid is glutamic acid. The highest content of unsaturated fatty acidc is oleic (MUFA) and linoleic (PUFA).
Analisis Mutu Kimia Pakan Ikan dari Tepung Ikan Julung-Julung (Hemiramphus sp.) Sebagai Sumber Protein Utama Lely Okmawaty Anwar; Wahyudi Payama; Sri Fatmah Sari; Asjun; Mustam
JSIPi (JURNAL SAINS DAN INOVASI PERIKANAN) (JOURNAL OF FISHERY SCIENCE AND INNOVATION) Vol 8 No 1 (2024): JURNAL SAINS dan INOVASI PERIKANAN
Publisher : Pascasarjana Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jsipi.v8i1.188

Abstract

Pakan merupakan komponen penting dalam menunjang kelangsungan hidup ikan. Tepung ikan julung-julung dapat menjadi alternatif bahan baku pembuatan pakan ikan karena mengandung protein tinggi sebesar 57,80%. Tepung kedelai dapat digunakan sebagai bahan campuran alami untuk menunjang nutrisi pakan ikan dengan kandungan protein 40%. Penelitian bertujuan untuk menganalisis mutu pakan ikan dari tepung ikan julung-julung sebagai sumber protein utama. Formulasi pakan menggunakan perhitungan persegi pearson’s. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 3 formulasi. Formulasi J1 yaitu tepung ikan julung-julung 50% : tepung kedelai 50%, J2 yaitu tepung ikan julung-julung 75% : tepung kedelai 25%, dan J3 yaitu tepung ikan julung-julung 100% : tepung kedelai 0%. Parameter uji yaitu kadar air, protein, lemak, serat, dan abu, serta Penentuan harga pokok produksi (HPP). Hasil penelitian menunjukan bahwa pakan formulasi J1 memiliki nilai kadar air 10,08%, protein 34,97%, lemak 14,35%, kadar serat 3,42%, dan kadar abu 6,94% dengan harga pokok produksi sebesar Rp 23.562.00/kg. Formulasi J2 nilai kadar air 10,14%, protein 41,49%, lemak 7,91%, kadar serat 5,81%, dan kadar abu 8,58% dengan harga pokok produksi sebesar Rp 23.561.00/kg. Formulasi J3 nilai kadar air 11,01%, protein 43,03%, lemak 6,76%, kadar serat 1,63%, dan kadar abu 9,00% dengan harga pokok produksi sebesar Rp 23.562.00/kg.
EDUKASI NUTRISI DAN PELATIHAN PENGOLAHAN RUMPUT LAUT MENJADI MIE RUMPUT LAUT BAGI KELOMPOK WANITA PESISIR DESA KANAPA-NAPA BUTON TENGAH Nurdin, Iin Nurdiyanty; Anwar, Lely Okmawaty; Dustan, Dustan
Jubaedah : Jurnal Pengabdian dan Edukasi Sekolah (Indonesian Journal of Community Services and School Education) Vol. 4 No. 3 (2024): Jurnal Pengabdian dan Edukasi Sekolah (Jubaedah)
Publisher : LPPM Universitas Bina Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46306/jub.v4i3.250

Abstract

Seaweed is a fishery product with great potential in Central Buton Regency, particularly in Kanapa-Napa Village, where it is the village's leading product. Currently, seaweed is sold only in dried form. However, with adequate knowledge and skills in seaweed product diversification, supported by proper management and marketing, the potential for improved food security and economic resilience can be realized, contributing to the welfare of fishing families. This community service program aims to educate the community on the nutritional benefits and economic potential of seaweed if processed into value-added food products. The program further guides the community in producing seaweed-based products, specifically seaweed noodles, and provides training on packaging and digital marketing. The methods used in this program include educational outreach and hands-on training with a participatory partner approach, beginning with initial preparations such as a direct field survey and partner needs assessment through interviews with partner groups, as well as coordination with the village government and the service team. Following this, tools and materials were prepared. Educational sessions on the nutritional benefits and economic potential of seaweed were conducted, followed by practical training in seaweed noodle production, packaging, and labeling. Digital marketing training was then provided. This community service program successfully enhanced the community’s understanding of seaweed as a nutritious and economically valuable food resource. Through training phases covering socialization, processing practices, product branding, and online marketing, the community gained knowledge and skills in processing seaweed into high-quality, ready-to-consume products with added value. This initiative is expected to create sustainable new economic opportunities, strengthen local food security, and improve the welfare of Kanapa-Napa Village residents
Peningkatan Produktivitas Pertanian Jagung Hibrida Secara Terpadu di Desa Morome Kabupaten Konawe Selatan Sulawesi Tenggara Lely Okmawaty Anwar; Sri Fatma Sari; Mustam; Latifa Fekri; Hasan Eldin Adimu
PUSAKA ABDIMAS Vol. 1 No. 1 (2024)
Publisher : Yayasan Serumpun Karang Konservasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61548/pa.v1i1.33

Abstract

Tujuan Program Pengembangan Desa Mitra ini adalah meningkatkan kesejahteraan masyarakat petani jagung di Desa Morome melalui peningkatan produktivitas usaha tani jagung hibrida berupa perluasan area tanam, optimalsisasi penggunaan dan produksi pupuk organik, serta pelatihan pengolahan/pemanfaatan limbah jagung. Metode yang dilakukan pada seluruh rangkaian dalam kegiatan pengabdian ini adalah penerapan teknologi yang merujuk pada Pengelolaan Tanaman Terpadu. Hasil kegiatan ini berdampak pada perluasan lahan tanam sebesar 100%. Pupuk organik yang dibuat pada kegiatan PPDM ini adalah jenis pupuk organic cair dan telah diterapkan pada lahan penanaman jagung mitra. Limbah kulit jagung yang diolah menghasilkan produk berupa kotak tisu, bunga dan vas bunga. Kesejahteraan masyarakat petani jagung di desa mitra mengalami peningkatan melalui pendampingan perluasan lahan, produksi pupuk dan pemanfaatan limbah jagung.
Pemberdayaan Kelompok Wanita Pesisir Desa Sandi Kabupaten Wakatobi Melalui Diversifikasi Sumberdaya Perikanan Lokal Anwar, Lely Okmawaty; Bubun, Rita L.; Johan, Eko Aprianto; Basoka, Sri Wahyuni; Baihaqi, Baihaqi; Asjun, Asjun
PEMA Vol. 5 No. 3 (2025): In Process
Publisher : Perkumpulan Manajer Pendidikan Islam Indonesia (PERMAPENDIS) Prov. Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56832/pema.v5i3.1700

Abstract

Desa Sandi merupakan desa yang masyarakatnya produktif membudidayakan, menangkap dan memasarkan hasil perikanan. Produk hasil perikanan utama adalah rumput laut, ikan karang dan pelagis, moluska, kekerangan, serta hasil pertanian kopra. Potensi perikanan tersebut belum termanfaatkan secara optimal. Sekitar 50% masyarakat bermata pencaharian utama sebagai petani rumput laut dengan hasil panen mencapai 315 ton/tahun kering jenis Eucheuma cottonii dan 50 % adalah nelayan dengan alat tangkap tradisional. Mata pencaharian tambahan bertani kopra mencapai 65%. Meskipun demikian, 65% warganya tergolong belum mampu mandiri secara ekonomi. Kegiatan ini bertujuan meningkatkan keterampilan berpikir dan berkreasi masyarakat wanita pesisir dalam mengolah hasil perikanan lokal melalui penerapan hasil riset dosen pengusul sehingga tersedia berbagai jenis produk olahan berbasis sumberdaya perikanan lokal yang berdaya saing. Hasil kegiatan adalah keterampilan berpikir dan berkreasi masyarakat wanita pesisir di desa Sandi mengalami peningkatan dalam mengolah hasil perikanan lokal melalui penerapan hasil riset dosen pengusul dalam bentuk teknologi tepat guna seperti produk olahan pangan berbasis teknologi surimi dan produk olahan non pangan berbasis teknologi fermentasi sehingga tersedia berbagai jenis produk olahan berbasis sumberdaya perikanan lokal yang berdaya saing seperti somai ikan, kerupuk atom, tepung umbi kano, dan pupuk organik baik cair maupun padat yang siap dipasarkan dengan kemasan yang lebih menarik.
Co-Authors Anwar Said Ary Tamtama Asjun Asjun, Asjun Asrul Ambo Elo Basoka, Sri Wahyuni Bubun, Rita L. Desniar - - Dustan, Dustan Eko Aprianto Johan Hasan Eldin Adimu Latifa Fekri Latifa Fekri LINAWATI HARDJITO Maulidiyah - Muhammad Nurdin Mustam Mustam Mustam Mustam Nurdin, Iin Nurdiyanty Rosmawati R Sri Fatma Sari Sri Fatma Sari Sri Fatmah Sari Sri Fatmah Sari Wahyudi Payama