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All Journal Buletin Peternakan Jurnal Ilmu Ternak WARTAZOA Indonesian Bulletin of Animal and Veterinary Sciences agriTECH Indonesian Journal of Chemistry Agrinimal Jurnal Ilmu Ternak dan Tanaman Jurnal Pengabdian kepada Masyarakat Jurnal Pengabdian Kepada Masyarakat Journal of Education Technology Information Social Sciences and Health International Journal of Integrative Sciences Jurnal Agrosilvopasture-Tech PEDAMAS (Pengabdian Kepada Masyarakat) Kalwedo Sains (KASA) Journal of Strategic Innovation in Economics and Business
Nafly C. Tiven
Faculty Of Agriculture, Pattimura University, Jl. Ir. M. Putuhena Ambon 97233
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Neuroscience Nursing Public Health Social Sciences Veterinary Other

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The Participation of Employees in Building the Company's Image Tienni Mariana Simanjorang; Roso Witjaksono; Nafly Comilo Tiven
International Journal of Integrative Sciences Vol. 2 No. 5 (2023): May, 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijis.v2i5.4121

Abstract

This study aims to analyze the participation of employees in building the corporate image of PT Sang Hyang Seri Persero UBD Klaten Office. The research unit is all employees in the UBD Klaten Regional Office, which is as many as 30 people as a sample. The analysis was carried out by qualitative descriptive analysis with Likert analysis tools. The results showed that the total distribution of employee participation in building the company's image was in the low category. Employee participation in the form of quality assurance has a high participation compared to employee participation in service, social interaction and self-appearance
EDUKASI PEMANFAATAN LAHAN PEKARANGAN SEBAGAI SUMBER BAHAN PANGAN DAN GIZI TAMBAHAN UNTUK PENCEGAHAN STUNTING DI KOTA AMBON Tienni Mariana Simanjorang; Wilhelmina Parera Parera; Marfin Lawalata; Martha Turukay; Felicia Petrosina Adams; Nafly Comilo Tiven
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 3 No. 1: Juni 2023
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jabdi.v3i1.5613

Abstract

Desa Hunuth merupakan salah satu desa yang penduduknya masih terdapat masalah stunting. Permasalah stunting sudah menjadi isu nasional. Di desa Hunuth juga memiliki lahan pekarangan yang belum dikelola dengan baik. Tujuan dari kegiatan pengabdian kepada masyarakat ini yaitu untuk mengoptimalkan pemanfaatan lahan pekarangan, terutama sebagai sumber pangan dan gizi untuk pencegahan stunting di Desa Hunuth, Kecamatan Teluk Ambon, Kota Ambon. Metode yang digunakan dalam pengabdian ini yaitu dengan edukasi kepada ibu-ibu warga desa Hunuth yang disampaikan secara lisan tentang pemanfaatan lahan pekarangan sebgai sumber bahan pengan dan gizi tambahan untuk pencegahan stunting, dilanjutkan dengan pembagian makanan tambahan berupa pemberian susu dan snack untuk anak-anak. Hasil dari kegiatan penyuluhan menunjukkan: 1) Respon peserta terhadap kegiatan penyuluhan cukup baik dan antusias, 2) Para peserta yang berpartisipasi dalam kegiatan penyuluhan mulai menerapkan rekomendasi yaitu pemanfaat pekarangan sebagai sumber pangan dan gizi keluarga.
Substitusi Tepung Sagu Dan Tepung Daun Kelor Terhadap Kualitas Organoleptik Bakso Daging Ayam Walten, Theofilus; Liur, Isye Jean; Tiven, Nafly Comilo
Jurnal Agrosilvopasture-Tech Vol 2 No 2 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.2.347

Abstract

This study aims to determine the substitution of sago flour with moringa leaf flour on the organoleptic quality of chicken meatballs. Meatballs are made with the composition of 35% chicken breast, 45% sago flour, 10% ice cubes, 5% garlic, 3% salt, and 2% pepper/pepper. Sago flour is substituted with Moringa leaf flour, with a level of 5%, 10%, and 15%. The chicken meat is ground with 5% ice cubes, added with sago flour, spices, and 5% ice cubes, then mixed until homogeneous. The dough is formed into rounds (± 2 cm), then boiled in boiling water until cooked (until the meatballs float), then removed, drained, cooled, and prepared for the organoleptic test. The organoleptic test was performed using 25 untrained panelists. The variables observed were the color, smell, firmness, texture, and taste of the meatballs. The data obtained were analyzed for variance with a completely randomized design with 4 treatments, namely P0 (0% moringa leaf flour), P1 (5% moringa leaf flour), P2 (10% moringa leaf flour), P3 (15% moringa leaf flour). If there are differences between treatments, further tested with Duncan's test. The results of the statistical analysis showed that sago flour substituted with moringa leaf flour significant effect on the color, smell, firmness, texture, and taste of chicken meatballs.
PELATIHAN DIVERSIFIKASI PRODUK KULIT BUAH PALA MENJADI SIRUP PALA UNTUK MENINGKATKAN PENDAPATAN KELUARGA PETANI Tienni Mariana Simanjorang; Martha Turukay; Leonard O. Kakisina; Nafly Comilo Tiven
PaKMas: Jurnal Pengabdian Kepada Masyarakat Vol 4 No 1 (2024): Mei 2024
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/pakmas.v4i1.2701

Abstract

Tamilouw Village in Amahai District, Central Maluku Regency, is one of the main nutmeg-producing areas. However, the farmers there have not used nutmeg peels to be processed into high-value products like nutmeg syrup. In fact, nutmeg syrup can be an additional source of income for the family, apart from the nutmeg farming business itself. For this reason, a service program was held that aimed at providing counseling, technical training, production assistance, and explanations of nutmeg syrup marketing strategies. In this program, housewives involved in nutmeg farming showed high enthusiasm. They actively participate in training, which provides them with new knowledge and skills in processing nutmeg peels into syrup. This training not only increases their capacity in nutmeg syrup production, but also provides insight into how to market the product. With this program, farmers and families in Tamilouw Village can take advantage of the full potential of nutmeg plants, so that they do not only depend on nutmeg seed yields. As a result, nutmeg farming housewives now have better abilities in making and marketing nutmeg syrup, which has the potential to increase family income and the village economy as a whole.
PELATIHAN PENGGUNAAN MENDELEY UNTUK PENULISAN KARYA ILMIAH BAGI MAHASISWA TINGKAT AKHIR JURUSAN SOSIAL EKONOMI PERTANIAN, FAKULTAS PERTANIAN, UNPATTI Simanjorang, Tienni Mariana; Tiven, Nafly Comilo
PEDAMAS (PENGABDIAN KEPADA MASYARAKAT) Vol. 1 No. 03 (2023): SEPTEMBER 2023
Publisher : MEDIA INOVASI PENDIDIKAN DAN PUBLIKASI

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

Abstract

Tujuan Kegiatan Pengabdian Pelatihan penggunaan Mendeley ini yaitu memberikan pemahaman dan pelatihan penggunaan Mendeley untuk sitasi dan manajemen referensi baik secara offline maupun online terhadap mahasiswa tingkat akhir program Studi Agribisnis dan Penyuluhan Pertanian, Jurusan Sosial Ekonomi Pertanian, Fakultas Pertanian, UNPATTI. Metode pelaksanaan dilakukan dengan tiga tahap yaitu (1) sosialisasi dengan pemaparan materi, (2) praktek langsung dan (3) pengambilan feedback hasil pelatihan dari mahasiswa. Hasil yang diperoleh dari pengabdian ini yaitu mahasiswa yang mengikuti pelatihan ini sangat antusias dan feedback yang diperoleh yaitu mahasiswa 100% memahami dan bisa mengaplikasikan Mendeley dengan baik.
PEYULUHAN PENGANEKARAGAMAN OLAHAN DAGING TERNAK BABI DI KECAMATAN SALAHUTU, KABUPATEN MALUKU TENGAH Nafly Comilo Tiven
PEDAMAS (PENGABDIAN KEPADA MASYARAKAT) Vol. 1 No. 03 (2023): SEPTEMBER 2023
Publisher : MEDIA INOVASI PENDIDIKAN DAN PUBLIKASI

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

Abstract

Tujuan Kegiatan Pengabdian Penyuluhan adalah untuk memberikan pengetahuan dan keterampilan penganekaragaman olahan daging ternak babi berupa bakso bagi masyarakat Dusun Wayari, Desa Suli, Kecamatan Salahutu, Kabupaten Maluku Tengah, Provinsi Maluku. Metode pelaksanaan dilakukan dengan tiga tahap yaitu (1) tahap koordinasi penyuluh (dosen) dengan warga setempat terkait pencatatan rumah tangga yang berternak babi. (2) penyuluhan langsung terhadap Masyarakat tentang pembuatan bakso dari daging babi. Hasil yang diperoleh dari pengabdian ini yaitu Masyarakat yang mengikuti penyuluhan terutama warga yang memiliki ternak babi mempunyai pengetahuan dan keterampilan penganekaragaman olahan daging babi berupa bakso untuk meningkatkan pendapatan rumah tagga masayarakat.
Organoleptic Quality Of Chiken Meatballs Substituted With Tuna Meat (Thunnus Sp) Para, Ria Enjelina; Tiven, Nafly Comilo; Liur, Isye Jean
Kalwedo Sains (KASA) Vol 3 No 2 (2022): Kalwedo Sains (KASA), September 2022
Publisher : Program Studi Di Luar Kampus Utama Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/kasav3i2p75-83

Abstract

Chicken meat is an ingredient that contains high animal protein which contributes a lot in meeting protein needs for humans. Meatballs are processed meat that has been mashed and mixed with spices, flour and then formed into small balls and then boiled in hot water. Meatballs are processed meat that has been mashed and mixed with spices, flour and then formed into small balls and then boiled in hot water. This study aims to determine the organoleptic quality of chicken meatballs substituted with tuna meat. The research method used is using a questionnaire as primary data. The variables observed in this study were color, smell, elasticity, texture and taste. The data obtained will be tested with the Test of Homogeneity of Variances and Anova. If there is a difference between treatments, it will be tested further with Duncan's New Multiple Range Test. The results showed that the substitution of chicken meatballs with tuna fish could change the organoleptic quality of the meatballs, namely color, odor, elasticity, texture and taste, but not significantly.
KOLESTEROL DAN ASAM LEMAK OMEGA-3 BAKSO DAGING SAPI YANG DISUBSTITUSI DAGING IKAN TUNA Nafly Comilo Tiven; Tienni Mariana Simanjorang
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 13 No 1 (2025): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2025.13.1.72-77

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh substitusi daging sapi dengan daging ikan tuna terhadap kadar kolesterol dan asam lemak omega-3 bakso. Sebanyak 1.000 g adonan bakso dibuat dengan komposisi 600 g daging sapi, 200 g tepung tapioka, 160 g es batu, 20 g garam halus, 12 g bawang putih, 5 g lada halus, dan 3 g putih telur. Daging sapi disubstitusi dengan daging ikan tuna, dengan perlakuan 0%, 15%, dan 30%. Seluruh bahan digiling halus membentuk adonan, kemudian dibentuk pentolan (± 2 cm), direbus dalam air mendidih sampai matang, Parameters yang diuji, yaitu kadar kolesterol dan kandungan asam lemak omega-3 bakso. Data yang diperoleh dianalisis ragam menggunakan rancangan acak lengkap. Perbedaan antar perlakuan diuji lanjut menggunakan uji Duncan. Hasil penelitian menunjukkan bahwa substitusi daging sapi dengan daging ikan tuna menurunkan (P<0,01) kadar kolesterol dan meningkatkan (P<0,01) total asam lemak omega-3 bakso. Bakso dengan kadar kolesterol terendah, tetapi mempunyai total asam lema omega-3 tertinggi ada pada bakso yang disubstitusi dengan 30% daging ikan tuna. Dapat disimpulkan bahwa makin tinggi level daging ikan tuna yang digunakan untuk mensubstitusi daging sapi, dapat menurunkan kadar kolesterol, tetapi meningkatkan kadar total asam lemak omega-3 bakso daging sapi. Level terbaik daging ikan tuna untuk mensubstitusi daging sapi adalah 30%. ABSTRACT This study aims to determine the effect of substitution of beef with tuna meat on cholesterol and omega-3 fatty acid of meatballs. A total of 1,000 g of meatball dough is made with a composition of 600 g beef, 200 g tapioca flour, 160 g ice cubes, 20 g fine salt, 12 g garlic, 5 g fine pepper, and 3 g egg whites. Beef was substituted with tuna meat, with treatments 0%, 15%, and 30%. All ingredients are finely ground to form a dough, then formed a meatball (± 2 cm), boiled in boiling water until cooked. The parameters tested, namely cholesterol levels and omega-3 fatty acid content of meatballs. The data obtained were analyzed using a complete random design. The differences between treatments were further tested using the Duncan test. The results showed that the substitution of beef with 40% tuna meat and tapioca flour with purslane flour with different levels, decreasing (P<0.01) cholesterol levels and increasing (P<0.01) total omega-3 fatty acids of meatballs. The meatballs with the lowest cholesterol, but the highest total omega-3 are meatballs with substituted by 30% tuna meat. It can be concluded that the higher the level of tuna meat used to substitute beef, can decrease cholesterol content, but increase the total level of omega-3 fatty acids in beef meatballs. The best level of tuna meat to substitute beef is 30%.
Strategic Innovation and Bioeconomic Transformation of Nutmeg (Myristica fragrans) Agribusiness within the Dusung Agroforestry Framework of the Maluku Islands Tienni Mariana Simanjorang; Nafly Comilo Tiven
Journal of Strategic Innovation in Economics and Business Vol. 1 No. 3 (2026): Journal of Strategic Innovation in Economics and Business
Publisher : Yayasan Cerdas Pedia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65101/sinebis.v1i3.241

Abstract

Nutmeg (Myristica fragrans) remains a strategically pivotal spice commodity, characterized by its profound historical, ecological, and economic significance within the Indonesian Maluku Archipelago. Despite Indonesia’s enduring comparative advantage in the global spice trade, the long-term sustainability and competitiveness of the nutmeg agribusiness are increasingly compromised by the socio-economic precariousness of smallholder producers and the structural inertia of conventional value chains. This research systematically evaluates the socio-economic profiles of nutmeg smallholders, analyzes the ecological-economic duality of the traditional dusung agroforestry system, and formulates strategic bioeconomic innovations to bolster global market positioning. Adopting a descriptive quantitative framework, primary data were elicited from a purposive sample of 75 smallholder farmers situated across primary production epicenters, including the Banda Islands, Leihitu, and West Leihitu sub-districts. The empirical results reveal a demographic skew toward an aging workforce (56% aged 41–60), characterized by extensive hereditary expertise but constrained by limited formal human capital (48% with only primary-level education). This educational deficit significantly inhibits the diffusion of modern technological innovations and complicates adherence to stringent international Sanitary and Phytosanitary (SPS) standards. Furthermore, while the dusung system demonstrates high ecological resilience and carbon sequestration potential, it remains ensnared in a low-productivity trap exacerbated by asymmetric market power and price discovery failures. The study concludes that a strategic pivot toward circular bioeconomic downstreaming encompassing volatile compound extraction, pharmaceutical-grade derivatives, and the integration of digital traceability is an absolute imperative. Such a transition is essential to elevate nutmeg cultivation from a subsistence-based legacy practice into a highly competitive, resilient, and sustainable global enterprise.
Organoleptic Quality of Beef Meatballs Substituted with Tuna Fish Meat (Thunnus Sp) Fransiskus Kelvin Renwarin; Nafly Comilo Tiven; Isye Jean Liur
Journal of Education Technology Information Social Sciences and Health Vol. 1 No. 2 (2022): September 2022
Publisher : CV. Rayyan Dwi Bharata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57235/jetish.v1i2.149

Abstract

This study aims to determine the organoleptic quality of beef meatballs substituted with tuna meat. Beef (Biceps femoris muscle) and tuna (Thunnus sp) fillet portion, each mashed separately, for making meatballs with a composition of 70% beef, 16% tapioca flour, 9% ice water , 2% salt, and 3% spices consisting of garlic 2,2% and 0.8 ground pepper. The beef was substituted with tuna meat at a level of 0%, 20% and 40%, then all the ingredients were finely ground until they were evenly mixed to form a dough. The dough was shaped round (± 2 cm) manually by hand, then boiled until cooked (until the meatballs float), then tested organoleptically using untrained panelists. The variables observed were color, smell, elasticity, texture and taste of meatballs. The data obtained were analyzed for variance with a completely randomized design, with 3 treatments, namely P0 (beef without being substituted with tuna meat), P1 (beef substituted 20% with tuna meat), P2 (beef substituted 40% with beef). tuna fish). If there are differences between treatments, further tested with Duncan's test. The results showed that the substitution of beef meatballs with tuna meat had no significant effect on the color, smell, elasticity, texture and taste of beef meatballs.
Co-Authors Any Suryantini D. De Lima Felicia Petrosina Adams Fransiskus Kelvin Renwarin I.P. Siwa Isye Jean Liur J.F. Salamena Jamhari Jamhari Leonard O. Kakisina Lies Mira Yusiati Liur, Isye Jean Marfin Lawalata Martha Turukay Para, Ria Enjelina Roso Witjaksono Rusman (Rusman) Rusman Rusman Rusman Rusman Simanjorang, Tienni Mariana Suryanto, Edi Tienni Mariana Simanjorang Tienni Mariana Simanjorang Tienni Mariana Simanjorang Tienni Mariana Simanjorang Umar Santoso Umar Santoso Walten, Theofilus Wilhelmina Parera Parera