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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Berkala Perikanan Terubuk Dinamisia: Jurnal Pengabdian Kepada Masyarakat Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Tomini Journal of Aquatic Science Unri Conference Series: Community Engagement Journal of Rural and Urban Community Empowerment CANANG: Jurnal Pengabdian Masyarakat Jurnal Abdimas Indonesia
Sumarto, Sumarto
Departemen Teknologi Hasil Perikanan, Fakultas Perikanan Dan Ilmu Kelautan Universitas Riau
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Pencegahan dan Pemberantasan Stunting Bersama Kader Pkk di Desa Wonosari Kecamatan Bengkalis Sumarto Sumarto; Bercahaya Siregar; Muslika Sari; Parlin Edward; Yehezkiel Andersen; Devina Adelia; Wegadanata Pakpahan; Sakinah Sakinah; Natasya Margaretha; Tri Oktav Cahya Ningrum
jurnal ABDIMAS Indonesia Vol. 1 No. 3 (2023): September: Jurnal ABDIMAS Indonesia
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/jurai.v1i3.388

Abstract

Stunting is a growth and development disorder in children caused by poor nutrition and frequent and insufficient psychosocial stimulation infections. Stunting usually occurs due to several factors such as environmental factors, genetic factors, socioeconomic conditions, infectious diseases and exclusive breastfeeding. In DISKOMINFOTIK Bengkalis Regency, it is said that the prevalence of stunting in Bengkalis Regency in 2021 will reach 21.9 percent and drop to 8.4 percent in 2022. This is what caused us as KKN Bangun Kampung students at Riau University to realize the socialization of stunting in Wonosari Village as our flagship program. From these conditions, we as KKN Bangun Kampung Wonosari Village Students together with the head of the PKK and Posyandu cadres make every effort to provide knowledge about the understanding, symptoms and ways to prevent stunting to PKK mothers and members of the Wonosari Village posyandu cadre.
Pelatihan Teknologi Pengolahan Abon dan Serondeng Ikan Patin Pada Kelompok Kewirausahan Mahasiswa FPC Sebagai Cikal Bakal Wirausaha Baru Suparmi Suparmi; Sumarto Sumarto; Dewita Dewita; Hendro Ekwarso; Santhy W Sidahuruk; Rizky Febriansyah Siregar; Syafrani Syafrani; Ranika Paramita
CANANG: Jurnal Pengabdian Masyarakat Vol 3, No 2 (2023)
Publisher : PELANTAR PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52364/canang.v3i2.40

Abstract

UNRI's Faculty of Fisheries and Marine Sciences, which accommodates the field of fisheries from upstream to downstream, seeks to solve the problem of unemployment on campus, especially in the fisheries sector. Through a community service program on entrepreneurship schemes involving lecturers who collaborate with the UNRI Business Incubator Center, we carried out training activities on culinary development based on processed fish with a total of 15 participants, namely FPC students processing fishery products. This training aims to provide entrepreneurial knowledge, encourage the growth of entrepreneurial motivation, and increase understanding of management (organization, production, finance, and marketing) with implementation methods referring to the Participatory Action Learning System(PALS). The implementation of this training activity received a positive response, as did the participants' desire to become entrepreneurs. This training also motivates participants to work as entrepreneurs and opens up job opportunities to collaborate with other small and medium enterprises. The culinary products produced are serondeng catfish and catfish floss. These products have the potential to become a business opportunity for new entrepreneurs.
Pelatihan Pengembangan Program Kewirausahaan Berbasis Teknologi Diversifikasi Ikan Patin Sebagai Produk Hilirisasi Menuju Komersialisasi Pada Kelompok Kewirausahan Fisheries Product Club Suparmi Suparmi; Sumarto Sumarto; Windarti Windarti; Mery Sukmiwati; Lapeti Sari; Rizky Febriansyah Siregar; Nofri Sandria; Ranika Paramita
CANANG: Jurnal Pengabdian Masyarakat Vol 5, No 2 (2025)
Publisher : PELANTAR PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52364/canang.v5i2.69

Abstract

The Science and Technology-Based Entrepreneurship Development Program (PPKBI) plays a crucial role as a form of downstream research translation towards commercialization. This community engagement initiative is expected to enhance collaboration with partners, in this case, a student entrepreneurship group known as the Fisheries Product Club (FPC). The downstream products have already been granted simple patents, namely Ubikan Fish Nugget (Patent No. IDS000004954) and Anekarasa Catfish Macaroni (Patent No. IDS000005784). The objective of this program is to provide opportunities to accelerate the development of a culture of utilizing university research outputs for the benefit of the community, as well as to foster cooperation with partners, including industry and marketing sectors. The implementation method employed the Participatory Action Learning System (PALS), which is fundamentally based on engaging students in an active and naturally participatory learning process within the entrepreneurship program through training. This approach forms an interactive, participatory learning system, both at the individual and group levels. A total of 20 participants, all members of the FPC, took part in the program. The training yielded positive responses and motivated participants to embark on entrepreneurial activities. The products, Anekarasa catfish macaroni and Ubikan fish nuggets, hold strong potential to be developed as viable business opportunities for emerging entrepreneurs
QUALITY CHARACTERISTICS OF INSTANT CENDOL WITH FORTIFICATION OF STRIPED SNAKEHEAD (Channa striata) FLOUR Yanci Alvioni Sihite; Dewita Dewita; Sumarto Sumarto
Tomini Journal of Aquatic Science VOLUME 4 ISSUE 1, NOVEMBER 2025
Publisher : Gorontalo State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/tjas.v4i1.35140

Abstract

The purpose of the study was to determine the effect of the addition of cork fish flour on the quality characteristics of making instant cendol, and determine the best concentration of cork fish flour in making instant cendol. Cendol is one of the traditional Indonesian drinks made from wheat flour or rice flour which is added with natural coloring of pandan leaves. Commercial cendol still has shortcomings in nutritional content with 12.85% carbohydrates, 1.21% protein and 81.25% water, as well as a short shelf life. Nutritional improvement can be done by fortifying cork fish flour as a source of protein with a protein content of 65.3%. The method used is an experimental method, using a non-factorial Completely Randomized Design (CRD) consisting of 4 treatment levels, without the addition of cork fishmeal (C0), the addition of 5% cork fishmeal (C1), the addition of 10% cork fishmeal (C2), the addition of 15% cork fishmeal (C3). The testing parameters in the study were observed quality testing (appearance, aroma, taste, texture) and chemical composition (water content, protein, carbohydrate). The results showed that instant cendol with the addition of 10% cork fish flour (C2) was the best treatment with the characteristics of oragonoleptic, intact, clean, neat, less green color, fragrant pandan aroma, slightly savory rather specific cendol, dry and compact, with chemical values of water content 4.65%, protein 13.85%, and carbohydrates 23.03%.
Co-Authors Aldy Saputra Andra Wina Apri_Nur_Azman Apri_Nur_Azman Bercahaya Siregar Bobby Saputra Bustari Hasan Dahlia Dahlia Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Devina Adelia Dewita Dewita dhumoli_tampubolon dhumoli_tampubolon Dian Iriani Edison Edison Edison Edison Edison_Edison Edison_Edison Ellya Syafriani Farhan Ar Rabbani Farhan Syahdani Fauzan Gymnastiar Daffa Gusta Damayana Hendro Ekwarso Irvan Ibrahim Karnila, Rahman Karnila Khairun Nisa Lapeti Sari Mery Sukmiwati mery_sukmiwaty mery_sukmiwaty Mirna Ilza Mirna Liza Muslika Sari Mutiara Permatasari N. Ira Sari Natasya Margaretha Nofri Sandria Noviana Chasmayani Nur Fadhilah Azzahra Nur Ira Sari Pareng Rengi Parlin Edward Ranika Paramita Sahyudi Sahyudi Sakinah Aidah Sakinah Sakinah Santhy Wisuda Sidauruk Siregar, Rizky Febriansyah Siti Rokayah Suparmi Suparmi Syafrani Syafrani Syafrijal Syafrijal Taufik Hidayat Tjipto Leksono Tri Oktav Cahya Ningrum ulil_amri ulil_amri vivi_warningsih vivi_warningsih Wegadanata Pakpahan Windarti Windarti Yanci Alvioni Sihite Yehezkiel Andersen