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All Journal Jurnal Teknologi Perikanan dan Kelautan Jurnal Pengolahan Hasil Perikanan Indonesia Media Teknologi Hasil Perikanan Jurnal FishtecH Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Marinade Jurnal Ilmiah Tindalung Jurnal Ilmiah Tatengkorang Jurnal Ilmiah Sesebanua ARSY : Jurnal Aplikasi Riset kepada Masyarakat Batara Wisnu : Indonesian Journal of Community Services Jurnal Teknologi Pangan JURNAL PENGABDIAN PENDIDIKAN MASYARAKAT (JPPM) TENANG : Teknologi, Edukasi, dan Pengabdian Multidisiplin Nusantara Gemilang
Ely John Karimela
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Mathematics Nursing Public Health Social Sciences Veterinary Other

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PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA TUNA (Thunnus sp.) UTUH BEKU Karimela, Ely John; Laleno, Jeinita Fernanda; Ansar, Novalina Maya Sari; Gansalangi, Ferdinand
Jurnal Ilmiah Tindalung Vol 11 No 1 (2025): Jurnal Ilmiah Tindalung
Publisher : Pusat Penelitian dan Pengabdian Pada Masyarakat, Politeknik Negeri Nusa Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54484/jit.v11i1.701

Abstract

Tuna merupakan salah satu kelompok ikan yang banyak diminati oleh konsumen dalam negeri maupun luar negeri karena memiliki kualitas daging yang sangat baik dan gizi yang tinggi. Salah satu cara yang dapat memberikan jaminan keamanan produk yang akan dipasarkan yaitu dengan menggunakan sistem pengendalian kualitas keamanan pangan yaitu Hazard Analysis Critical Control Point (HACCP). Tujuan dari penelitian ini adalah untuk menganalisis penerapan HACCP pada tuna (Thunnus sp.) utuh beku di PT. Golden Tuna Bali. Teknik pengambilan data yang digunakan yaitu metode partisipatif dan observasi dengan data yang diperoleh adalah data primer dan sekunder. Berdasarkan 12 langkah penerapan HACCP di PT. Golden Tuna Bali meliputi pembentukan tim HACCP, deskripsi produk, tujuan penggunaan produk, penyusunan bagan alir produksi, konfirmasi diagram alir di lapangan, identifikasi bahaya, penentuan CCP, penentuan batas kritis tiap CCP, prosedur pemantauan, penetapan tindakan koreksi, penetapan prosedur verifikasi, dokumentasi dan pencatatan sudah diterapkan. Penerapan HACCP di PT. Golden Tuna Bali menunjukkan adanya CCP yaitu pada penerimaan bahan baku.
UPAYA PENCEGAHAN STUNTING MELALUI EDUKASI PRODUK OLAHAN IKAN KEPADA IBU PKK KECAMATAN TAHUNA Tanod, Wendy Alexander; Rieuwpassa, Frets Jonas; Mahihody, Astri Juwita; Sambeka, Yana; Cahyono, Eko; Ansar, Novalina Maya Sari; Kasaluhe, Meityn Disye; Ijong, Frans Gruber; Karimela, Ely John; Makisake, Nadia Arlina; Somba, Vira Valentine; Biahimo, Syahputra
Jurnal Pengabdian Pendidikan Masyarakat (JPPM) Vol 6 No 1 (2025): Jurnal Pengabdian Pendidikan Masyarakat (JPPM), Vol 6 No 1 (Maret 2025)
Publisher : LPPM UNIVERSITAS MUHAMMADIYAH MUARA BUNGO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jppm.v6i1.2779

Abstract

This community partnership empowerment activity empowers mothers of the Family Welfare Development Team (TP. PKK) in Tahuna District, Sangihe Islands Regency, North Sulawesi through education on diversifying processed fish products to prevent stunting. This activity was carried out in September-October 2024 in three villages focused on handling stunting: Soataloara 1, Mahena, and Santiago, Tahuna District. The purpose of this empowerment activity is to empower the TP. PKK in diversifying processed fish products to help prevent stunting in the Sangihe Islands Regency. The methods used include hearings, initial observations, determining priority programs, facilitation and assistance, and monitoring and evaluation. Activities consisted of counseling on fish nutrition and technical guidance on making processed fish products such as meatballs, nuggets, and kaki naga. The evaluation was conducted through pre and post-tests to measure the improvement of participants' knowledge. The results showed a significant increase in the knowledge and skills of TP. PKK mothers. The average knowledge score on fish nutrition increased from 57% to 87%. As for the technical guidance on processed fish products, the skills improvement was seen in the making of meatballs (64% to 90%), nuggets (62% to 86%), and dragon feet (66% to 94%). This community partnership empowerment activity succeeded in increasing the understanding of PKK women in the Tahuna Sub-district about the importance of fish consumption in preventing stunting and improving the skills of TP. PKK mothers in processing fish into products with high nutritional value.
Co-Authors AA Sudharmawan, AA Agnes Triasih Agustin Alfrianus Papuas Biahimo, Syahputra Devitha Cindy Lasaru EKO CAHYONO Eko Cahyono, Eko Ferdinand Gansalangi Frans G Ijong Frans G. Ijong Frans Gruber Ijong Frets Jonas Rieuwpassa Gansalangi, Ferdinand Gobel, Iswanto Henny A Dien Israel, Ella H. Jaka F P Palawe Jaka F. P. Palawe Jaka F.P. Palawe Jaka Frianto Putra Palawe Jeffri A Mandeno Jeffri Anthonius Mandeno Jefri Antonius Mandeno Jhon Robert Sasiang Laleno, Jeinita Fernanda Mahihody, Astri Juwita Makahaghi, Yenny B. Makahaghi, Yenny Budiman Makisake, Nadia Arlina Mandeno, Jefri Anthonius Marnens Christianto Karaeng Meityn Disye Kasaluhe Mukhlis A. Kaim Mukhlis Abdul Kaim Novalina Maya Sari Ansar Pangandaheng, Nansy D. Pangandaheng, Nansy Delia Pumpente, Obyn I. Rieuwpassa, Frets Silangen, Miske Somba, Vira Valentine Stendy B. Sakur, Stendy B. Surudani, Conny Juliana Tanod, Wendy Tomasoa, Aprelia M. Wendy Alexander Tanod Yana Sambeka