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All Journal Berkala Perikanan Terubuk Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal FishtecH AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Jurnal Sumberdaya Akuatik Indopasifik Jurnal Aplikasi Teknologi Pangan Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Ilmiah Inovasi Community Development Journal: Jurnal Pengabdian Masyarakat Indonesian Journal of Cultural and Community Development ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua Abdimas : Jurnal Pengabdian Kepada Masyarakat Agrikan: Jurnal Agribisnis Perikanan
Marasabessy, Ismael
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Program Kemitraan dalam Pengembangan Pangan Lokal Singkong Krispi Rumput Laut untuk Meningkatkan Pendapatan Masyarakat Tati Atia Ngangun; Ismael Marasabessy
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 5 No. 3 (2019): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.5.3.239-245

Abstract

Partner of the community partnership program on this study is a group of cassava chips processing located in the village of Ibra, Southeast Maluku district. Partners can be classified into economically productive societies, but they still face many problems in the production and marketing process. The purpose of this activity was to increase the income of the cassava chip processing group partners, and to increase the added value of cassava root by adding seaweed into high fiber cassava chips. The activity was carried out in three stages, firstly producing cassava flour with an improved press method, secondly producing cassava plates, and thirdly producing cassava krispi seaweed chips(SKRL). The results of the activity showed that SKRL products were quite attractive to consumers. With the improvement of the form, taste and packaging of SKRL had become one of the typical souvenirs of the Kei community. The marketing strategy adopted was to increase packaging using two types of packaging, namely primary packaging with propilen plastic (PP) and secondary packaging using paper boxes. Seaweed cassava produced was very preferred by consumers because it tastes good and crispy. The use of a screw press produced cassava chips with very low HCN levels so it is very safe to consume. The partner's income increased, the sales during the 6 months of activities reached 600 boxes with a value of IDR 10,000,000.
PENGUATAN UMKM PENGOLAH DAN PEMASAR IKAN ASAP DI DESA FIDITAN - KOTA TUAL PROVINSI MALUKU Ismael Marasabessy; Dani Sjafardan Royani; Syahibul Kahfi Hamid
ABDIMAS: JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 15, No 1 (2022): ABDIMAS: JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : LPPM UNIMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (450.058 KB) | DOI: 10.36412/abdimas.v15i1.3292

Abstract

Partners of this science and technology application are the groups of smoked fish processing and marketing in Fiditan village, Tual city, Maluku province. The problems of the two partners include problems with the quality of fresh fish raw materials, traditional smoking technology (open stove smoking), poor packaging, and not being able to calculate operating profit and loss. The main objective of this activity is to empower groups of micro-businesses processing and marketing smoked fish, and in particular (1). Improving raw material handling technology, (2). Improving fish smoking technology, (3). Improving smoked fish packaging, (4). Organize the financial management of partners, and (5). Add online market. The approach method used is discussion and mentoring, counseling and training, and mentoring to strengthen technology transfer to partners. The results achieved indicate that the improvement of the quality of raw materials and continuity of production can be done by partners with the application of freezers, the use of smoking cabinets can increase the amount of production and can improve the sanitation and hygiene of the production process where cross contamination is reduced. Consumers are more interested in partner smoked fish products because with the application of packaging equipped with labeling, using 2 types of primary and secondary packaging, smoked fish products look more elegant and classier.
PENGGUNAAN ASAP CAIR CAMPURAN BATANG SINGKONG DAN TEMPURUNG KELAPA DALAM PENGOLAHAN IKAN TONGKOL ASAP Bagus Sediadi Bandol Utomo; Ismael Marasabessy; Rizal Syarief
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 4, No 2 (2009): Desember 2009
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v4i2.447

Abstract

Ikan asap yang banyak dipasarkan di Indonesia kebanyakan merupakan hasil pengasapan langsung dari pembakaran kayu, tempurung atau sabut kelapa. Cara pengasapan ini banyak kekurangannya diantaranya kurang efektif dalam penggunaan asap, menyebabkan polusi udara, dan kurang praktis. Untuk memperbaiki cara pengasapan ini sekaligus untuk meningkatkan kualitas ikan asap, telah dilakukan penelitian mengenai penggunaan asap cair untuk pengolahan ikan asap. Asap cair yang digunakan berasal dari pembakaran campuran batang singkong dan tempurung kelapa, sedangkan ikan yang digunakan adalah ikan tongkol (Euthynnus affinis). Percobaan pengasapan dilakukan dengan variasi konsentrasi asap cair 0,5; 1,0; 1,5; 2,0% dengan lama perendaman 30 dan 60 menit. Hasilnya menunjukkan bahwa asap cair dengan konsentrasi 2% dan lama perendaman 30 menit menghasilkan ikan tongkol asap dengan mutu terbaik yaitu paling disukai konsumen dengan nilai organoleptik paling tinggi serta tidak ditemukan adanya senyawa benzo(a)piren.
Production Efficiency of Enbal (Cassava) Using Hydraulic Press Equipment in the Enbal Processing Group in Ibra Village, Southeast Maluku Regency Ismael Marasabessy; Fien Sudirjo; Syahibul K. Hamid; Yuni Irmawaty
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.378-383

Abstract

The business group which is become the target of this activity is a group of processing and selling enbal (cassava) in Ibra village, Southeast Maluku regency. This group has been producing for more than 10 years but there are still many shortage, especially in the way of press along with the sanitize and hygiene of the production process. The purpose of this activity is to increase the efficiency in production process by applying screw press equipment and improving sanitation and hygiene in its production. The method of implementing activities uses discussion and training techniques. The activity is carried out in three stages, firstly survey on condition and discussion with partners relates to the conditions of producing pressing enbal, secondly the manufacture of pressing tools, third is the application of pressing tools in production activities of partners. The results of the activity showed that the screw press was able to produce enough water of enbal / grated cassava so that it is drier than the traditional method. Press time becomes faster which only 12-15 minutes, whereas in the traditional way it takes 14-24 hours. The content of enbal’s water decreases very low, reaching 5-7%, the sanitation becomes better because the juice is no longer stagnant on the ground but is collected in a bucket, and the use of pressing tools is very practical. Likewise the HCN level is very low, less than 3mg / kg so the product is very safe for consumption. This screw press is very helpful in the efficiency of the production process of plate enbal (cassava plates) which is cleaner and healthier.
Karakteristik Tepung Tulang Ikan Pelagis dan Demersal sebagai Sumber Kalsium Ismael Marasabessy; Fien Sudirjo; Selfia Nara
Jurnal Ilmiah Inovasi Vol 18 No 3 (2018): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v18i3.1241

Abstract

Tulang ikan sebagai limbah industri, restoran dan rumah tangga umumnya kurang dimanfaatkan, padahal kandungan kalsium dan mineralnya cukup baik. Penelitian pemanfaatan limbah tulang ikan pelagis dan demersal telah dilakukan dan bertujuan untuk menghasilkan tepung tulang ikan berkalsium tinggi dan untuk mengetahui karakteristik kualitas tepung tulang ikan yang dihasilkan dengan frekuensi perebusan sebagai perlakuan. Ikan pelagis yang digunakan adalah ikan tuna (Euthynus affinis), sedangkan ikan demersal diwakili oleh ikan kakap (Lutjanus sp.). Metode deproteinase yang digunakan dalam ekstraksi kalsium ikan. Parameter yang diukur meliputi kalsium, fosfor, air, abu, protein, lemak, putih, dan rendemen, serta uji organoleptik. Hasil penelitian menunjukkan bahwa tepung tulang ikan kakap lebih baik daripada tepung tulang ikan tuna karena mengandung kalsium dan fosfor yang lebih tinggi yaitu 29,42% dan 13,36%, dengan kadar air 8,40%, protein 0,96% bb, dan lemak 4,45% bb. Untuk parameter fisik yaitu rendemen, tepung tulang ikan kakap masih lebih tinggi yaitu masing-masing 28%. Sehingga nilai organoleptik tepung tulang ikan kakap sebesar 7,85 masih lebih tinggi dibandingkan tepung tulang ikan sebesar 6,71.
Utilization of Screw Press to Increase the Production Efficiency of Enbal (cassava) in Ibra Village, Southeast Maluku, Indonesia Ismael Marasabessy; Fien Sudirjo; Syahibul K. Hamid; Yuni Irmawaty
Indonesian Journal of Cultural and Community Development Vol 8 (2021): March
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (21.511 KB) | DOI: 10.21070/ijccd2021697

Abstract

The purpose of this activity is to increase the efficiency in production process by applying screw press equipment and improving sanitation and hygiene in its production. The method of implementing activities uses discussion and training techniques. The activity is carried out in three stages, firstly survey on condition and discussion with partners relates to the conditions of producing pressing enbal, secondly the manufacture of pressing tools, third is the application of pressing tools in production activities of partners. The results of the activity showed that the screw press was able to produce enough water of enbal / grated cassava so that it is drier than the traditional method. Press time becomes faster which only 12-15 minutes, whereas in the traditional way it takes 14-24 hours. The content of enbal’s water decreases very low, reaching 5-7%, the sanitation becomes better because the juice is no longer stagnant on the ground but is collected in a bucket, and the use of pressing tools is very practical. Likewise the HCN level is very low, less than 3mg / kg so the product is very safe for consumption. This screw press is very helpful in the efficiency of the production process of plate enbal (cassava plates) which is cleaner and healthier.
Rekayasa Alat Pengasapan Ikan Tipe Kabinet (Model Oven) Dani Sjafardan Royani; Ismael Marasabessy; Joko Santoso; Mala Nurimala
Jurnal Aplikasi Teknologi Pangan Vol 4, No 2 (2015): Mei 2015
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (257.299 KB)

Abstract

Pengembangan model alat pengasapan telah banyak dilakukan, namun bentuknya masih standar yakni lemari pengasapan (smoking cabinet) biasa. Untuk itu perlu dikembangkan teknologi pengasapan yang semi modern yang mudah digunakan. Tujuan penelitian ini adalah menghasilkan alat pengasapan kabinet (model oven) yang dapat diterima masyarakat. Penelitian ini menggunakan metode eksperimen dengan membuat dan melakukan uji coba alat pengasapan. Dalam penelitian ini menggunakan ikan tongkol (Euthynuss affinis) dan tempurung kelapa sebagai bahan bakar pengasapan. Data yang diukur meliputi data suhu dan kelembaban ruang pengasapan, berat ikan, berat bahan bakar awal dan akhir pengasapan, kadar air ikan awal dan akhir pengasapan. Data yang diperoleh dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa peralatan pengasapan model oven yang berdimensi panjang 65 cm, lebar 60 cm dan tinggi 200 cm berkapasitas 15 kg ikan. Hasil uji coba alat pengasapan model oven ini menunjukkan suhu dalam ruang pengasapan cenderung berbeda antar tiap rak dengan membentuk pola yang hampir serupa. Pada awal pengasapan (tiga puluh menit) pertama suhu naik tinggi o kemudian fluktuatif dengan variasi suhu tertinggi terjadi pada menit ke 90 yakni 14 C. Sedangkan kelembaban ruang pengasapan cenderung stabil, dengan perbedaan hanya sekitar 6% . Selama 3 jam proses pengasapan, rendemen atau sisa bahan bakar yang dihasilkan mencapai hampir 40%. Bahan bakar yang terpakai selama proses pengasapan sekitar 60%. Penggunaan alat pengasapan model oven ini menghasilkan mutu ikan tongkol yang disukai panelis.
Karakteristik Kimia dan Sensori Ikan Tongkol Asap Asal Pulau Jemaja, Kabupaten Kepulauan Anambas Aidil Fadli Ilhamdy; Ismael Marasabessy; R. Marwita Sari Putri; Lily Viruly; Yulia Oktavia; Ersti Yulika Sari; Jumsurizal Jumsurizal; Tetty Tetty; Ginanjar Pratama
Jurnal FishtecH Vol 11, No 1 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i1.16285

Abstract

The Anambas Islands have many unique traditional products derived from marine products. One of the famous traditional products is smoked tuna. This study aims to determine the chemical characteristics of smoked tuna processed by smoked fish craftsmen on Jemaja Island, Anambas Islands Regency. This research was divided into three stages, identifying the type of raw materials used, sensory analysis, and proximate analysis. The raw material for smoked tuna is known to come from two types of fish, namely Auxis thazard and Thunnus tonggol. The sensory analysis results with the parameters of appearance, aroma, taste, and texture of smoked tuna from the two raw materials were not significantly different for all parameters. These results are the same as the proximate analysis values which consist of testing the water, ash, fat, protein, and carbohydrate content. Based on the overall results of smoked tuna made from Auxis thazard and Thunnus tonggol it is still by the applicable SNI 2725:2013, except moisture content.
PROCESSING CRISPY ENBAL MAS NGUR BASED ORGANOLEPTIK LOCAL FOOD IN TERMS OF VALUE Elizabeth Juleny Tapotubun; Ismael Marasabessy
Berkala Perikanan Terubuk Vol 50, No 2 (2022): Juli 2022
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.50.2.1488–1494

Abstract

The Kei Islands are islands whose staple food is enbal. Enbal is a food that contains high carbohydrates, but other nutritional values are very low so efforts are needed to increase the nutritional content of enbal. The development of enbal which is a local food from the Kei Islands is a form of effort from regional subsidiaries to advance and introduce local food so that it is increasingly widely known. Various enbal preparations such as enbal sticks, enbal peanuts, enbal chocolate are early preparations that continue to progress along with the increasing public interest in consuming enbal. In addition to local food, huge marine resources such as fish, seaweed and shellfish are very abundant in the Kei Islands. The purpose  of this study is to determine the acceptability of panelists andproduce new products that have added value, and as a source of information to the public about processed enbal cripy shellfish mas ngur.  This activity consists of three stages. Phase I of the production of mas ngur shellfish, the second stage of plate enbal production and the third stage is the production of enbal krispy mas ngur. Based on the results of the activity, enbal crispy mas ngur is still accepted based on organoleptic assessments and is suitable for consumption and has a good appearance, aroma, taste, and texture and kerang mas ngur can be used as a fortification material rich in protein with an addition of 20%.
Karakteristik Produk Tradisional Ikan Tongkol Asap dari Kabupaten Natuna, Kabupaten Bintan dan Kota Tanjungpinang, Provinsi Kepulauan Riau Aidil Fadli Ilhamdy; Ismael Marasabessy; Raja Marwita Sari Putri; Lily Viruly; Yulia Oktavia; Ersti Yulika Sari; Jumsurizal Jumsurizal; Tetty Tetty; Ginanjar Pratama
Jurnal Sumberdaya Akuatik Indopasifik Vol 6 No 4 (2022): November
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46252/jsai-fpik-unipa.2022.Vol.6.No.4.200

Abstract

One of the typical traditional products from the Riau Islands is “ikan tongkol asap”. These products are spread in several cities and regencies in the Riau Islands Province. Some areas that are famous for producing “ikan tongkol asap” traditionally are Natuna Regency, Bintan Regency and Tanjungpinang City. This study aims to determine the characteristics of “ikan tongkol asap” products based on the type of fish used, chemical composition, and organoleptic assessment. The research was conducted descriptively by taking samples of “ikan tongkol asap” products from several entrepreneurs on Bintan Island (Bintan and Tanjungpinang) and Bunguran Island (Natuna). The research stages were carried out by identifying the fish raw materials used for “ikan tongkol asap” products, morphometric analysis, organoleptic/sensory analysis, and proximate analysis of the product. In this study, it was found that the raw materials used for smoked fish were Thunnus tonggol, Auxis thazard, Euthynnus affinis, and Katsuwonus pelamis. Morphometrically, the fish used were 43.50-46.25 cm in length, and 1.25-1.85 kg in weight. In the sensory analysis with the parameters of appearance, aroma, taste, and texture, the overall products from the three regions were not significantly different. Based on the proximate analysis, each smoked fish product has its own value from each region with crude protein values ​​ranging from 34.04-45.28%. The sensory and proximate are in accordance with the SNI 2723:2013, except for the moisture content of "ikan tongkol asap" E. affinis from Tanjungpinang City and T. tonggol from Bintan Regency.
Co-Authors Anggeline Amahorseja Bagus Sediadi Bandol Utomo Dani Royani Elizabeth Juleny Tapotubun Ginanjar Pratama Ginanjar Pratama Hamid, Syahibul K. Hamid, Syahibul Kahfi Irmawaty, Yuni Joko Santoso Jumsurizal Jumsurizal K.Hamid, Syahibul Kristhina P. Rahael, Kristhina P. Lily Viruly Mala Nurimala Marasabessy, Nabila Cecilia Ngangun, Tati Atia R. Marwita Sari Putri RIZAL SYARIEF Royani, Dani Sjafardan Royani, Dani Sjafardan Selfia M. Nara Sudirjo, Fien Syahibul K. Hamid T. Ersti Yulika Sari Tetty Tetty Tetty Tetty Yulia Oktavia Yuni Irmawaty