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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Agrointek Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan JURNAL PENGABDIAN KEPADA MASYARAKAT Acta Aquatica: Aquatic Sciences Journal Jurnal Pengabdian Pada Masyarakat MATAPPA: Jurnal Pengabdian Kepada Masyarakat Jurnal Aplikasi Teknologi Pangan Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Ilmu Kefarmasian Indonesia Sarwahita : Jurnal Pengabdian Kepada Masyarakat Asian Journal of Aquatic Sciences Unri Conference Series: Community Engagement Journal of Rural and Urban Community Empowerment JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Jurnal KALANDRA Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan
Andarini Diharmi
Departemen Teknilogi Hasil Perikanan Fakultas Perikanan Dan Kelautan Universitas Riau
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Characteristics of catfish oil, red palm oil and shark liver oil as functional foods Ulil Amri; Andarini Diharmi; Mery Sukmiwati
Depik Vol 10, No 2 (2021): August 2021
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.10.2.19131

Abstract

Functional food is a food ingredient in addition to basic needs as nutrients that can also play a functional role in health. This research aimed to determine the physicochemical characteristics and fatty acid composition of catfish oil, red palm oil, and shark liver oil as functional food ingredients. The research method was to extract fish oil from belly flap, purify catfish oil, and process red palm oil (RPO) from crude palm oil (CPO). The analysis parameters consisted of sensory analysis, oil chemical characteristics (free fatty acid analysis, peroxide, iodine, saponification, and acid numbers), total carotene, tocopherol, and analysis of fatty acid composition. The results showed that the catfish oil after being purified had sensory characteristics, smelled slightly fishy and semi-solid, and had a bright yellow color. The results of the analysis of chemical characteristics showed that the free fatty acid numbers of catfish oil and shark liver oil were following IFOS standards (1.33 and 0.62%), and the RPO numbers for peroxide and free fatty acids according to the SNI standards (9.56 meq kg and 1.44%). The highest ω-3 and ω- 6 fatty acids were in shark liver oil (3.56 and 35.35%), followed by catfish oil (1.72 and 19.9%). and RPO does not contain ω-3 and ω-6. Catfish oil, RPO, and shark liver oil act as functional foods. The fatty acid composition of catfish, shark liver and red palm oil contains saturated and the fatty acid composition of catfish, shark liver and red palm oil contains saturated and unsaturated fatty acids. Mono and poly unsaturated fatty acid (FUFA anf MUFA) in crude catfish oil, pure catfish oil, shark liver oil, and red palm oils were 56.71, 58.12, 63.81 and 47.39% respectively. The result of analysis showed composition of in catfish oil 1.72 and 19.9 %. The content of and of shark liver oil was 3.5 and 35.5%.  Whereas in red palm oil does not Ω 3 and Ω 6. The content of EPA and DHA in shark liver oil was 0.08, 0.09 but not in catfish and red palm oil. The total content of carotene and tocopherol in red palm oil was 513.86 and 925.80 mg/kg, respectively. The nutritional composition of catfish oil, red palm oil, and shark liver oil has the potential to be used as functional food. Keywords:Characteristic physicochemicalCaroteneTocopherolω-3ω-6
Pengaruh Suhu Pemanasan terhadap Karakteristik Garam Fungsional dari Rumput Laut Cokelat (Sargassum aquifolium) Deni Saputra Silaban; Mery Sukmiwati; Andarini Diharmi
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 1 (2024): Juni 2024
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v19i1.966

Abstract

Sargassum aquifolium adalah rumput laut cokelat berpotensi sebagai bahan baku garam fungsional. Penelitian ini bertujuan untuk menentukan pengaruh suhu pemanasan berbeda terhadap karakteristik garam fungsional S. aquifolium. Metode yang digunakan adalah eksperimen menggunakan Rancangan Acak Lengkap (RAL) non faktorial. Perlakuan terdiri atas suhu pemanasan berbeda 25°C, 30°C, dan 35°C dengan 3 kali pengulangan. Parameter analisis terdiri atas rendemen, kadar natrium, kalium, NaCl, komponen bioaktif, dan aktivitas antioksidan. Rendemen garam S. aquifolium yang dihasilkan dengan proses diektraksi pada suhu 25°C, 30°C, dan 35°C berturut-turut sebesar 3,73%; 5,93%; dan 8,01%. Kadar natrium dan kalium garam S. aquifolium pada pemanasan dengan suhu 25°C, 30°C dan 35°C berturut-turut adalah; 1,92 mg/g; 2,29 mg/g dan 2,55 mg/g (Na), dan 39,18 mg/g; 42,64 mg/g dan 46,00 mg/g (K). Kadar NaCl yang dihasilkan dengan suhu pemanasan (25, 30, dan 25°C) sebesar 13,43%; 10,37% dan 7,95%. Senyawa bioaktif garam S. aquifolium terdiri atas fenolik, flavonoid, steroid dan saponin. Aktivitas antioksidan pada garam S. aquifolium dengan pemanasan suhu 25°C, 30°C dan 35°C diperoleh nilai IC50 berturut-turut 139,10 ppm, 147,34 ppm, dan 194.40 ppm. Perlakuan suhu pemanasan terbaik pada proses ektraksi S. aquifolium adalah 35°C, garam yang dihasilkan memiliki karakteristik rendemen 8,01%, kadar natrium 2,55 mg/g, kalium 46,00 mg/g, NaCl 7,95%. Senyawa bioaktif yang diperoleh terdiri dari fenolik, flavonoid, steroid, dan saponin. Aktivitas antioksidan garam S. aquifolium dengan nilai IC50 sebesar 194,40 ppm.AbstractSargassum aquifolium is a brown seaweed that has potential as a raw material for functional salt. This research aimed to determine the effect of different heating temperatures on the functional salt characteristics of S. aquifolium. The method used was an experiment using a non-factorial Completely Randomized Design (CRD). The treatment consisted of different heating temperatures of 25°C, 30°C, and 35°C with 3 repetitions. The analysis parameters consist of yield, content of sodium, potassium, NaCl, bioactive compound, and antioxidant activity. The yield of S. aquifolium salt produced by the extraction process at temperatures of 25°C, 30°C, and 35°C was 3.73%; 5.93%; and 8.01%. The sodium and potassium content of S. aquifolium salt when heated to a temperature of 25°C, 30°C, and 35°C were; 1.92 mg/g; 2.29 mg/g, and 2.55 mg/g (Na) and 39.18 mg/g; 42.64 mg/g and 46.00 mg/g (K). The NaCl content produced by heating temperatures (25, 30, and 25C) was 13.43%; 10.37%, and 7.95%. The bioactive compounds of S. aquifolium salt consist of phenolics, flavonoids, steroids, and saponins. The antioxidant activity of S. aquifolium salt by heating at 25°C, 30°C, and 35°C obtained IC50 values of 139.10 ppm, 147.34 ppm, and 194.40 ppm respectively. The best heating temperature treatment in the S. aquifolium extraction process was 35°C. The resulting salt has a yield characteristic of 8.01%, sodium content 2.55 mg/g, potassium 46.00 mg/g, and NaCl 7.95%. The bioactive compounds are phenolics, flavonoids, steroids, and saponins. The antioxidant activity of S. aquifolium salt has an IC50 value of 194.40 ppm.Keywords: antioxidant, functional salt, sodium, NaCl, potasium, Sargassum aquifolium
Pengaruh suhu berbeda terhadap aktifitas enzim kolagenase dari usus ikan cunang (Congresox talabon) Edison Edison; Andarini Diharmi; Mirna Ilza; Rahman Karnila; Febrina Tumangger
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.17548

Abstract

Collagenase enzyme is a type of protease enzyme. The activity of an enzyme is affected by substrate, temperature, inhibitor, and pH.  One of the sources of enzymes is the internal organs of fish, namely the gut. This study aims to determine the activity of the collagenase enzyme at different temperatures. The experimental design used was randomized and full non-factorial. The treatments used were different incubation temperatures (50, 55, and 60oC) with three replications. Parameter analysis comprised fish proportion, enzyme activity, and dissolved protein. The results showed that the parts of the yellow pike conger fish were meat (64.25%), bones (19.98%), internal organs (including intestines) (4.50%), and skin (6.30%). Collagenase enzyme activity at temperatures 50, 55, and 60oC was 1.154, 1.702, and 0.667 U/mL, respectively. The dissolved proteins content was 12.89 mg/mL. The optimum temperature of the collagenase enzyme from the fish gut was 55oC with an enzyme activity of 1,702 U/mL. The dissolved protein content of the gut yellow pike conger extract was 12.89 mg/mL  Purification of the collagenase enzyme from of the gut yellow pike conger was needed to obtain a higher enzyme activity value.
Identifikasi komponen bioaktif dan aktivitas antibakeri rumput laut cokelat (Sargassum plagyophyllum) terhadap bakteri Staphylococcus aureus dan Escherichia coli Noor Ira Sari; Indah Azisari; Andarini Diharmi
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.13352

Abstract

Sargassum plagyophyllum is a type of brown seaweed containing bioactive components including alkaloids, flavonoids, steroids/terpenoids, saponins and phenolics that have potential as antibacterial. This study aims to determine the bioactive components of the S. plagyophyllum extract fraction qualitatively and the antibacterial activity of the S. plagyophyllum fraction by agar diffusion method with wells. The method used in this research is an experiment by extracting and fractionating S. plagyophyllum. Parameter analysis consisted of analysis of bioactive components (alkaloids, flavonoids, steroids/terpenoids, saponins, phenolics) qualitatively and determining antibacterial activity in the S. plagyophyllum fraction against Staphylococcus aureus and Escherichia coli. The results showed that the bioactive components in the methanol extract of S. plagyophyllum contained flavonoids, steroids/terpenoids, saponins and phenolic compounds. The bioactive components in the ethyl acetate fraction contained alkaloids, flavonoids, steroids/terpenoids, saponins and phenolics. The n-hexane and butanol fractions contained steroids/terpenoids, and saponins. The extract fraction of S. plagyophyllum could inhibit the growth of antibacterial activity against S. aureus and E. coli bacteria. The ethyl acetate fraction was the best fraction inhibiting bacterial activity with the highest zone of inhibition compared to other fractions (n-Hexane and buthanol), namely 12.95 ± 0.64 mm for S. aureus bacteria and 10 ± 0.14 mm for E. coli bacteria.
TEKNOLOGI PEMANFAATAN LIMBAH IKAN MENJADI PUPUK ORGANIK CAIR UNTUK MENINGKATKAN PENDAPATAN RUMAH TANGGA DI DESA MUNTAI KECAMATAN BANNTAN KABUPATEN BENGKALIS Sukmiwati, Mery; Sari, N. Ira; Diharmi, Andarini
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 30, No 2 (2024): APRIL-JUNI
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkm.v30i2.57055

Abstract

Muntai Village is a coastal area with high potential sea conditions to produce maximum fish catch where most of the people are fishermen. Purpose of Devotional Activities can know and understand the way of making organic liquid fertilizer derived from the fish wast stomach catches. Increase the knowledge and skill of extension participants about the techniques of making microorganisms, how  to use liquid organic fertilizer and know the right time when fertilizing. Add knowledge, skills, and can provide solutions for processing fisherman/housewives to be able to overcome the scarcity of fertilizer in market. Benefits activity is to increase knowledge about the manufacture of liquid organic fertilizer so that the resulting fertilizer can be sold, thus will be able to increase household income. The results of this training activity can be explained as follows: PKK chairman and the PKK mothers and all the trainee, members give positive feedback on the implementation of this activity, with high enthusiasm visible while the training activities take place. The village head and staff have provided assistance in the facility or the morale so that this activity can be done well in accordance with the planned schedule. There were 32 participants consisting of PKK mothers, processing fisherman in the village of Muntai, Kelurahan Bantan, Bengkalis District in accordance with the target to be achieved. The participants of science and technology  implementation demonstrated sincerity during the on going event, starting from the presentation of the material, followed by demonstration activities and then ended with practice. Visible participants are very interested in the material given so that the participants are active in the discussions and question and answer between the participants and the implementing team
Profil asam lemak abon ikan dengan penambahan buah nangka selama penyimpanan: Fatty acid profile of fish floss with the addition of jackfruits during storage Sukmiwati, Mery; Diharmi, Andarini; Sari, Noor Ira
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 27 No 9 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(9)
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.v27i9.55014

Abstract

Fish floss is a product made from seasoned fish meat to add flavor. The addition of jackfruit to fish floss is expected to add flavor and aroma, increase the nutritional value, and increase the variety of fish floss products. This study aimed to determine the quality characteristics of shredded catfish and jackfruit during storage. The catfish to jackfruit ratio was 2:1 (w/w). The test parameters included the fat content, free fatty acids, peroxide value, and total fatty acid content. The study used a completely randomized design (CRD) with different storage length treatments, namely 15, 30, and 45 days, with three replications. Different storage times showed that the fat content is 23.39–23.45%, the free fatty acids are 0.34–0.38%, and the peroxide value in jackfruit shredded fish increased after 45 days of storage, with a value of 5.74–8.26 meq/kg. The total fatty acid content in jackfruit shreds during storage increased by approximately 80.58–88.48%. The highest fatty acid content was oleic acid (33.36–36.57%), while the lowest was pentadecanoic acid (0.03–0.04%) and arachidonic acid (0.03–0.04%).
Potensi Teknologi Bersih Produk Perikanan sebagai Peningkatan Daya Saing Produk Mendukung Penanganan Stunting di Desa Teluk Pambang Sumarto; Diharmi, Andarini; Suparmi; Sukmiwati, Mery; Sidauruk, Santhy W; Siregar, Rizky Febriansyah; Sari Sirait, Putriana; Sandria, Nofri; Fikri, Muhammad Zakiyul
Bahasa Indonesia Vol 21 No 03 (2024): Sarwahita : Jurnal Pengabdian Kepada Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/sarwahita.213.5

Abstract

This community empowerment activity aimed to enhance the competitiveness of local fishery products through clean production (zero waste) initiatives, producing food products to support the stunting prevention program in Teluk Pambang Village, Bantan Subdistrict, Bengkalis Regency, Riau Province. The community empowerment methods included socialization, counseling, training, and mentoring for village community groups (Posyandu cadres, PKK, and KURNIA MSMEs industry partners). Clean production was applied to various types of marine fish (mackerel, biang, and lomek), resulting in a range of food products that could be used to support the stunting prevention program. The implementation of the community empowerment activity, involving 35 participants, showed significant results in enhancing knowledge and skills in applying the clean production concept by creating various products such as fish cookies, fish amplang, fish skin crackers, fish nuggets, and fish balls. Continuous production was carried out by KURNIA MSMEs industry partners to support the stunting prevention program in Teluk Pambang Village, targeting children aged 3–8 years. The food products for the stunting prevention program included fish cookies, fish amplang, fish nuggets, and fish balls. The fishery products from this community empowerment activity were distributed to 15 children aged 3–8 years. The activity was conducted over eight weeks to monitor the growth in height, weight, and health changes in children through their appetite levels. The community service program's implementation, through the daily provision of various fishery products (fish cookies, fish amplang, fish nuggets, and fish balls), yielded very positive results, with significant improvements in height, weight, and increased appetite among the children. The fishery products from this community empowerment activity have the potential to be developed into added-value products and economic benefits for the community while also contributing to public health, particularly in supporting the stunting prevention program at the village, regional, and national levels.     Abstrak Pemberdayaan masyarakat ini bertujuan untuk meningkatkan daya saing produk perikanan masyarakat melalui kegiatan produksi bersih (zero waste)  menghasilkan produk pangan untuk mendukung program penanganan stunting di Desa Teluk Pambang Kecamatan Bantan Kabupaten Bengkalis Riau. Metode kegiatan pemberdayaan masyarakat dilakukan melalui aktivitas sosialisasi, penyuluhan dan pelatihan serta pembinaan kepada kelompok masyarakat desa (kader posyandu, PKK, mitra industri UMKM KURNIA). Penerapan produksi bersih dilakukan terhadap jenis ikan laut (ikan tenggiri, biang dan lomek) menjadi beranekaragam produk pangan yang dapat dimanfaatkan dalam mendukung program penanganan stunting. Hasil kegiatan pemberdayaan masyarakat dengan jumlah peserta 35 orang menunjukkan hasil yang signifikan terhadap peningkatan pengetahuan dan keterampilan dalam menerapkan konsep produksi bersih dengan membuat aneka ragam produk antara lain cookies ikan, amplang ikan, kerupuk kulit ikan, nugget ikan dan bola-bola ikan. Produksi secara kontinyu dilakukan oleh mitra industri UMKM KURNIA untuk dimanfaatkan dalam mendukung program penanganan stunting di Desa Teluk Pambang terhadap target sasaran penerapan pada anak-anak usia 3-8 tahun. Jenis produk pangan untuk penerapan penanganan stunting yang diberikan mencakup cookies ikan, amplang ikan, nugget ikan dan bola-bola ikan. Pemberian produk perikanan hasil kegiatan pemberdayaan masyarakat terhadap anak-anak usia 3-8 tahun sebanyak 15 orang, kegiatan dilakukan selama 8 minggu untuk mengetahui perkembangan tinggi badan, berat badan dan perubahan kesehatan anak melalui tingkat selera makan anak-anak. Hasil kegiatan penerapan pengabdian masyarakat melalui pemberian paket produk perikanan setiap hari dengan jenis beragam (cookies, amplang, nugget, bola-bola ikan) memberikan hasil sangat baik terhadap hasil pengukuran kenaikan tinggi badan, berat badan dan tingkat selera makan anak-anak semakin tinggi. Produk perikanan hasil kegiatan pemberdayaan masyarakat dapat dikembangkan menjadi nilai tambah produk dan nilai ekonomi masyarakat serta bermanfaat dalam menunjang kesehatan masyarakat diantaranya untuk mendukung program penanganan stunting bagi masyarakat desa, daerah dan nasional.
Pelatihan dan Sosialisasi Usaha Mi Sagu Ikan pada Kelompok Perempuan Wirausaha di Kelurahan Sukamulia Kota Pekanbaru Dewita, Dewitad; Sukendi, Sukendi; Diharmi, Andarini; Sidauruk, Santhy Wisuda; Roza, Yenita
Journal of Rural and Urban Community Empowerment Vol. 5 No. 2 (2024): April
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

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

Abstract

Mi sagu merupakan salah satu produk makanan khas daerah Kabupaten Kepulauan Meranti, Riau. Kandungan protein mi sagu dapat ditingkatkan dengan menambahkan sumber protein yaitu ikan patin. Ikan patin memiliki nilai ekonomis dan mudah didapatkan di pasar tradisional maupun di swalayan dalam kondisi yang masih segar. Oleh sebab itu ikan patin sangat baik digunakan sebagai bahan baku sumber protein untuk fortifikasi makanan seperti mi sagu. Kegiatan pelatihan dan sosialisasi ini bertujuan untuk mengembangkan usaha mi sagu ikan yang dapat memberikan kesempatan dan pengalaman wirausaha kepada mahasiswa jurusan Teknologi Hasil Perikanan Universitas Riau dan mendorong berkembangnya budaya pemanfaatan hasil riset perguruan tinggi untuk meningkatkan income generating dan kerjasama dengan kelompok UMKM. Tujuan lain dari kegiatan ini adalah untuk alih teknologi pengolahan mi sagu ikan pada mahasiswa calon wirausaha dan mitra UMKM, serta mempromosikan produk mi sagu ikan pada masyarakat melalui pusat kuliner di kota Pekanbaru. Metode yang digunakan adalah metode sistem pembelajaran partisipasi aktif dengan tahapan kegiatan meliputi persiapan, pelatihan dan sosialisasi, pengadaan bahan baku, dan produksi mi sagu ikan. Hasil yang diperoleh adalah kegiatan telah berlangsung dengan baik, kelompok sasaran telah mendapat pengalaman langsung dalam alih teknologi produksi mi sagu ikan dan kiat-kiat pemasarannya. Selanjutnya kegiatan ini telah mampu memberikan pencerahan dan wawasan kepada mahasiswa dan mitra UMKM tentang pengembangan produk dan usaha.
Pengembangan Usaha Mitra Binaan Melalui Diversifikasi Makanan Jajanan Berbasis Ikan Dewita, Dewita; Suparmi, Suparmi; Irasari, N.; Diharmi, Andarini; Sidauruk, Santhy W.; Siregar, Rizky Febriansyah; Sukendi, Sukendi; Syahada, Melania
Journal of Rural and Urban Community Empowerment Vol. 6 No. 1 (2024): Oktober
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jruce.6.1.71-77

Abstract

Saat ini produk makanan jajanan berbasis ikan telah diminati berbagai lapisan masyarakat. Hal ini didasarkan bahwa ikan tidak kalah pupuler dengan dagingsapi dan ayam, karena ikan memiliki berbagai keunggulan, seperti kaya protein tinggi, harga relatif terjangkau dan tersedia sepanjang tahun. Maka dari itu membuka usaha makanan jajanan berbasis ikan memiliki prospek seperti halnya mitra binaan UD Kasih Bunda di desa Sungai Paku Kabupaten Kampar, Riau. Mitra binaan telah mulai usahanya sejak tahun 2018 sampai saat ini. yang memproduksi makanan jajanan seperti mi sagu ikan, fish ball (bola ikan), risoles dan kerupuk kulit ikan. Pangsa utama produk tersebut adalah anak sekolah dan masyarakat tempatan. Seiring dengan peningkatan permintaan dan konsumsi ikan di masyarakat serta mendukung program nasional, yakni Gerakan Memasyarakatkan Makan Ikan (Gemarikan) dan Sarapan pagi (makan gratis), maka usaha mitra binaan perlu dikembangkan melalui penambahan varian produk selain peningkatan mutu produk seperti produk din sum dan nuget kaki naga, agar nantinya banyak pilihan bagi anak sekolah dan kalangan masyarakat yang membutuhkan dengan tujuan untuk mendorong peningkatan konsumsi ikan. Untuk mencapai tujuan tersebut, maka strategi dan kreativitas sangat diperlukan dalam pengembangan usaha, agar memiliki daya saing dan diversivikasi produk. Dengan demikian diversifikasi makanan olahan ikan harus dilakukan secara terus menerus sesuai dengan perkembangan di masyarakat dan kemampuan dalam menerapkan strategi pemasaran yang efektif dan efisien, Setelah dilakukan kegiatan ini ada peningkatan pengetahuan dan kemampuan mitra tentang diversivikasi produk olahan berbasis ikan (nuget kaki naga dan din sum) dengan kemasan menarik, sehingga dapat meningkatkan daya jual dan jangkauan daerah pemasaran.
Pemberdayaan Pokdarwis Kualo Singolan dalam Pengembangan Wisata Budaya Desa Kuok Kecamatan Kuok Kabupaten Kampar Warningsih, Trisla; Kusai, Kusai; Diharmi, Andarini; Sofyani, Tince; Nuraini, Nuraini; Syarkawi, Syarkawi
Journal of Rural and Urban Community Empowerment Vol. 5 No. 1 (2023): Oktober
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

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Abstract

Desa Kuok adalah desa yang berada di Kecamatan Kuok, Kabupaten Kampar, Provinsi Riau. Desa Kuok memiliki julukan sebagai "desa wisata" karena desa ini memiliki keunikan tersendiri yang dapat menarik banyak orang untuk berkunjung. Julukan desa wisata juga dikarenakan banyaknya atraksi-atraksi budaya di daerah tersebut yang masih dipertahankan oleh penduduknya hingga saat ini. Tujuan kegiatan pengabdian ini adalah untuk menjadikan Desa Kuok sebagai desa yang memiliki destinasi wisata budaya yang lebih dikenal dan disukai oleh banyak orang. Kegiatan pengabdian ini didukung dengan kontribusi Pokdarwis terhadap pengembangan wisata budaya dengan memperkenalkan atraksi-atraksi budaya kepada generasi muda. Kegiatan yang dilakukan oleh Pokdarwis untuk menjaga kelestarian budaya adalah melalui pertunjukan budaya atau sering disebut sebagai festival. Pokdarwis juga berperan dalam pengembangan masyarakat dan pelestarian budaya untuk menjadikan Desa Kuok destinasi yang lebih diminati oleh banyak orang. Hal ini didukung oleh kekayaan alam dan keindahan Desa Kuok, serta adanya destinasi agrowisata. Dari pengabdian ini diharapkan masyarakat dapat berkolaborasi dengan Pokdarwis untuk menjadikan Desa Kuok sebagai destinasi wisata yang lebih berkembang serta membantu meningkatkan kreatifitas dan perekonomian masyarakat.
Co-Authors Agus Syahroni Akhyar Ali Alghifary, Zaki Allecya Tri Elisabeth Sihombing Anggi Angelita Hermay Anggi Angelita Hermaya Azmi, Heriza Br. Sianturi1, Frisdauli junitaMargaret Chicka Willy Yanti Dahlia Dahlia Deando Hentun Gultom Dedi Fardiaz Deni Saputra Silaban Deviasari Deviasari Dewi Fortuna Ayu Dewita Dewita Dewita, Dewitad Dian Iriani Edison Edison Edison Edison Edison Edison Edison Edison Edison Edison Edison Edison Ela Davera Sari Emma Susanti Enda Mora Endang Sri Heruwati Endang Sri Heruwati Fachrul Roji Fatma Eka Putri Febriani Melisa Sinurat Febriani Melisa Sinurat Febrina Tumangger Febrina Tumangger Feby Dwi Anisha Putri Helmi Nurhanif Helmi Nurhanif Henni Syawal Herawati Br Ginting Heriyanti Heriyanti, Heriyanti Hermaya, Anggi Angelita Hotmeriah Padang Illahi, Sikarina Ilman Arif Indah Azisari Indah Azisari Indra Agusman Indra Agusman Indra Agusman Ira Sari Irasari, N. Irene Charistia Jhosua Fransiskus Karnila, Rahman Karnila Kenzo Aditya Muhammad Yandhria Putra Kristina Natalia Kusai Kusai Kusai, Kusai Lamun Bathara Lorde Sembiring Lorde Sembiring M Lamudin Noor M. Faiz Akhimuddin M. Ufan M. Ufan M.Faisal Saputra S M.Halim M.Halim Manurung, Rahel Eriani Maria Marifa Indar Wara Gandini Mery Sukmiwati Mery Sukmiwati Mirna Ilza Mirna Ilza Mirna Ilza Muhammad Arief Muhammad Zakiyul Fikri N Ira Sari N Ira Sari N Ira Sari N Ira Sari N Ira Sari N Ira Sari N. Ira Sari N. Nurjanah ndang Sri Heruwati Nofri Sandria Nola Rahma Aulia Noor Ira Sari Nur Ira Sari Nuraini Nuraini Nuri Andarwulan Nurul Muji Ariani Oktavianti, Mila Panji Yaversio Praja Prayogo Priady Simatupang Putra, Sanjaya Mandala Putri Rahmadani Putri, Fatma Eka Putri, Indah Prasetya PUTRIANA SARI SIRAIT Rana Salma Reza Saputra Reza Saputra Rezky Fransiskus Simanjuntak Rindi Metalisa, Rindi Rossi, Evy RR. Ella Evrita Hestiandari Rusnawati Rusnawati Salma, Putri Santhy Wisuda Sidauruk Santika, Jesi Sari, Noor Ira Selamat ariyadin Sidauruk, Santhy W. Silfi Zuhriani Siregar, Cici YP Siregar, Rizky Febriansyah Siti Aminah Siti Khaizatul A’mal Suardi Loekman Sukendi Sukendi Sulistiana Pramita Nosa Sumarto Sumarto Sumarto Suparmi Suparmi Suparmi Syahada, Melania Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Tessha Fitriani Tiara Kurnia Sari Tiara Septiani Lumban Gaol Tince Sofyani Tince Sofyani Titieu Keumala Sukandar Tomi Ramadona Tri Ayu Ningsih Trisla Warningsih Ulil Amri Wahyudi Wahyudi Wikky Aditiya Putra Yenita Roza Yuni Afrida Yuni Suseno