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All Journal AGRISAINS Jurnal Akuatika Jurnal Akuatika Indonesia Panrita Abdi - Jurnal Pengabdian pada Masyarakat Proceeding Simposium Nasional Kelautan dan Perikanan Bawal : Widya Riset Perikanan Tangkap JURNAL PengaMAS Jurnal Segara Jurnal Pendidikan Teknologi Pertanian To Maega: Jurnal Pengabdian Masyarakat JOURNAL OF INDONESIAN TROPICAL FISHERIES (JOINT-FISH) : Jurnal Akuakultur, Teknologi Dan Manajemen Perikanan Tangkap, Ilmu Kelautan JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Jurnal Dedikasi Jurnal Ilmiah Wahana Pendidikan JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Nanggroe: Journal Of Scholarly Service Nanggroe: Journal of Scholarly Service Jurnal Pendidikan Teknologi Pertanian ABDIMAS KAUNIAH
Andi Asni
Fakultas Perikanan Dan Ilmu Kelautan Universitas Muslim Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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Journal : ABDIMAS KAUNIAH

 1 
PKM KELOMPOK PENGOLAH BANDENG PRESTO DI KABUPATEN PANGKEP Asni, Andi; Kasmawati, Kasmawati; Hamsiah, Hamsiah
JURNAL PENGABDIAN MASYARAKAT KAUNIAH Vol. 1 No. 1 (2022): JURNAL PENGABDIAN MASYARAKAT KAUNIAH
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas Muslim Indonesia Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/jamka.v1i1.132

Abstract

Milkfish is a fish that has many thorns, so processing is needed to soften the thorns. One of the methods of softening the thorns of whitefish is high-pressure processing (presto). Presto milkfish of various flavors is one of the product diversifications that will become a business and can improve the welfare of coastal communities. The purpose of the community partnership program activities is to provide knowledge about two aspects, namely: 1) production aspects and 2) management aspects. This activity was carried out on July 26, 2019 Gentung Village, Labakkang District, Pangkep Regency The approach method carried out in this community partnership program activity is a participatory method where partners are directly involved in the implementation of activities starting from preparation to the implementation of these activities. Implementation of activities in the form of counseling and demonstrations. The results and external achievements are products with specifications of presto milkfish with various flavors, namely coto flavor, konro flavor, and pallumara taste. The presto milkfish product is packaged and equipped with a label and will be developed into a sustainable home industry business product. One of the ways of marketing taught to partners is by online marketing through applications and social media through WhatsApp, Instagram and Facebook. The hope of this PKM activity is that partners will be more creative and productive, especially in making Bandeng Presto products and making a business that can improve the welfare of the community.
PKM PEMBUATAN EKADO UDANG DI DESA TAMANGAPA, KECAMATAN MA’RANG, KABUPATEN PANGKEP Asni, Andi; Jamal, Muhammad; Ilmiah, Ilmiah; Kasmawati, Kasmawati; Hamsiah, Hamsiah
JURNAL PENGABDIAN MASYARAKAT KAUNIAH Vol. 1 No. 2 (2023): JURNAL PENGABDIAN MASYARAKAT KAUNIAH
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas Muslim Indonesia Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/jamka.v1i2.166

Abstract

Processing of fishery products as one of the activities to increase community income. Diversification of processed shrimp products can not only be done at the industrial level, but can also be done on a household scale. Based on the foregoing, it is necessary to conduct training on techniques for processing fishery products, especially shrimp processing in coastal communities. The objectives of the activity include: 1) Providing knowledge of vannamei shrimp processing techniques in the form of shrimp Ekado products, business management management, product product marketing techniques. 2) Eligibility to run an Ekado Shrimp business. The Partnership Program (PKM) activity was held on Friday, November 18, 2022 at the Indonesian Muslim Uversitas Assisted Village, namely Tamangapa Village, Ma'rang District, Pangkep Regency, at the homes of group members. The activity approach method is a participatory method where partners are directly involved in the implementation of activities from preparation to the implementation of these activities. The implementation of the approach method is in the form of counseling and training or demonstration. The output of the activity is in the form of a product with the specifications processed shrimp in the form of Ekado shrimp can be adopted properly. The shrimp ekado product processing business is worthy of being developed into a sustainable home industry business.
PEMANFAATAN LIMBAH KULIT UDANG VANAME (Litopenaeus vannamei) MENJADI PRODUK BAKSO Asni, Andi; Syukur, Muhammad; Saswini, Andi Ade Ula; Safitri, Andi Zakiah; Bimantoro, Krisno Zakiah
JURNAL PENGABDIAN MASYARAKAT KAUNIAH Vol. 2 No. 1 (2023): JURNAL PENGABDIAN MASYARAKAT KAUNIAH
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas Muslim Indonesia Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/jamka.v2i1.311

Abstract

Udang vaname (Litopenaeus vannamei) merupakan salah satu jenis udang laut putih yang digemari masyarakat dan laris di pasaran. Warnanya putih dengan corak agak kebiru-biruan. Kelebihan udang tersebut yaitu dagingnya empuk dan enak. Konsumsi dan produksi udang yang tinggi menghasilkan limbah yang banyak. Limbah tersebut mudah sekali busuk sehingga menyebabkan pencemaran lingkungan disekitar tempat pembuangan khususnya bau dan estetika lingkungan yang buruk. Salah satu pemanfaatan limbah kulit udang yang mempunyai prospek untuk dikembangkan dan memiliki nilai ekonomis yang tinggi adalah produk hasil perikanan Bakso.
PKM KELOMPOK PENGOLAH PRODUK KEPITING RAJUNGAN DI DESA BONTO BAHARI, KECAMATAN BONTOA, KABUPATEN MAROS Asni, Andi; Hamsiah, Hamsiah; Ilmiah, Ilmiah
JURNAL PENGABDIAN MASYARAKAT KAUNIAH Vol. 3 No. 2 (2025): JURNAL PENGABDIAN MASYARAKAT KAUNIAH
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas Muslim Indonesia Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/jamka.v3i2.571

Abstract

Pengolahan hasil perikanan sebagai salah satu kegiatan peningkatan pendapatan masyarakat. Diversifikasi produk olahan Rajungan tidak saja dapat dilakukan pada level industi, tetapi juga dapat dilakukan pada skala rumah tangga. Permasalahan yang dihadapi mitra adalah pengetahuan pengolahan kepiting rajungan masih sangat terbatas, dimana pada umumnya masyarakat di daerah ini masih kurang memanfaatkan diversifikasi produk olahan rajungan sebagai bahan makanan yang siap saji. Tujuan PkM untuk memberdayakan masyarakat dengan pengetahuan, keterampilan dan peningkatan daya saing diversifikasi produk dan peningkatan penerapan iptek di Masyarakat. Kegiatan PKM ini dilaksanakan pada Hari Sabtu, Tanggal 12 Oktober 2024 di wilayah pesisir Desa Bonto Bahari, Kecamatan Bontoa, Kabupaten Maros. Metode pendekatan pada adalah metode partisipatif dimana mitra yang terlibat langsung dalam pelaksanaan kegiatan mulai dari persiapan sampai terlaksananya kegiatan tersebut. Pelaksanaan metode pendekatan tersebut dalam bentuk penyuluhan dan pelatihan atau demonstrasi. Luaran produk yang dihasilkan berdasarkan rencana kegiatan adalah dalam bentuk produk dengan spesifikasinya olahan Rajungan berupa sambosa rajungan dan Basreng rajungan. Hasil produk-produk tersebut diharapkan dapat dikembangkan untuk menjadi produk usaha industri rumah tangga yang berkesinambungan.
Co-Authors . Hamsiah AA Sudharmawan, AA Abdul Rauf Abdul Rauf Andi Ade Ula Saswini Andi Assir Andi Assir Andi Tamsil Andi Zakiah Safitri Ardiana Amir Arliani, Arliani Asbar Asbar, Asbar Asmidar Asmidar Ayyub, Fachrie Rezka Aziz, Mislia Baehaqi Baharuddin Baharuddin Bimantoro, Krisno Zakiah Danial Sultan Ernaningsih Ernaningsih Ernaningsih Ernaningsih Hamsiah Hamsiah Hasnidar Hasnidar Hendardi Tri Sugianto Herawanty Herawanty Ida Suryani, Ida Ihsan Ihsan Ihsan Ilmiah Ilmiah Iswadi Iswadi J Jayadi Kamawati, Kasmawati Kasmawati Kasmawati Krisno Bimantoro Mahagnyana, Mahagnyana Mahfud Palo Marhamah, Ainun Muh Syukur Muhammad Jamal Muhammad Jamal Muhammad Syukur Muhanniah, Muhanniah Muliana, Andi Munirah Munirah Mustamin Tajuddin Nadiarti Nurdin Kadir Najamuddin Najamuddin Najamuddin Najamuddin Nur Fadilla Nur, Darmawis Nurliani Nurliani Nurwidah, Andi Rosada, Ida Rustam Rustam Safitri, Andi Zakiah Saida Saida Salfiana, Salfiana Saswini, Andi Ade Ula Sugeng Santoso Syahrul Djafar Taqwim, Muhammad Ahsani Tenri Fitriyah, Andi Ulat, Muhammad Ali Yanti Rosmala