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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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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Public Health Other

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Tingkat Penerimaan Konsumen Terhadap Abon Daging Dan Tulang Ikan Layang (Decapterus ruselli) Fien Sudirjo; Ismael Marasabessy; Anggeline Amahorseja; Kristhina Rahael; Dani Royani
ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua Vol 6 No 1 (2023): ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua
Publisher : Cenderawasih University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/acr.v6i1.3027

Abstract

Decapterus is one of the demersal fish that is cheap and quite abundant. Making shredded fish using glider meat has been widely done but there is no information about making shredded fish using Decapterus bones. This study aims to utilize shredded meat and bones in making shredded, to determine the yield of shredded meat and shredded swallow bones and determine the level of consumer acceptance of shredded swallowfish meat and shredded Decapterus bones produced. The ingredients used are fresh Decapterus from the Langgur traditional fish market. Additional ingredients in the form of spices are onion, garlic, ginger, galangal, lemongrass, turmeric, coriander, cumin, pepper, flavoring, white sugar, salt, tamarind, bay leaf, orange leaf and coconut milk. The research will be conducted in January 2023 at the Fish Processing Laboratory and Organoleptic Testing Laboratory, Tual State Fisheries Polytechnic. The results show that Decapterus can be used as an ingredient in making shredded, both from meat and bones. The shredded yield of Decapterus meat is 48.05% while the yield of shredded Decapterus bone is 69.26%. The level of consumer acceptance of shredded Decapterus meat and shredded Decapterus bone is for the parameters of smell, taste and texture are not significantly different, while for the parameters of color and appearance are significantly different.
Production Efficiency of Enbal (Cassava) Using Hydraulic Press Equipment in the Enbal Processing Group in Ibra Village, Southeast Maluku Regency Marasabessy, Ismael; Sudirjo, Fien; K.Hamid, Syahibul; Irmawaty, Yuni
Agrikan Jurnal Agribisnis Perikanan Vol. 13 No. 2 (2020): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

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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.
Production Efficiency of Enbal (Cassava) Using Hydraulic Press Equipment in the Enbal Processing Group in Ibra Village, Southeast Maluku Regency Marasabessy, Ismael; Sudirjo, Fien; Hamid, Syahibul K.; Irmawaty, Yuni
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Research Media and 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.
TATA CARA PEMBUKUAN SEDERHANA UNTUK KELOMPOK PENGOLAHAN IKAN ASAP DESA FIDABOT Marasabessy, Nabila Cecilia; Marasabessy, Ismael; Royani, Dani Sjafardan
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 1 (2024): Volume 5 No 1 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i1.25119

Abstract

Jumlah UMKM di Indonesia telah mencapai angka puluhan juta, dan diprediksi akan terus meningkat berdasarkan sistem Online Single Submission (OSS) milik pemerintah. Akan tetapi kesuskesan setiap UMKM tentunya berbeda-beda, tergantung dari keterampilan pemilik dalam mengelola UMKM milik mereka. Salah satu keterampilan yang harus dimiliki oleh pemilik usaha ialah mengelola keuangannya, dengan cara mencatat pendapatan dan pengeluaran usaha dalam bentuk Pembukuan Sederhana setiap harinya. Namun kenyataannya salah satu UMKM di Kota Tual, Provinsi Maluku yakni Kelompok Pengolahan Ikan Asap Desa Fidabot masih ada yang belum pernah melakukan serta memahami cara melakukan Pembukuan Sederhana yang teratur. Sehingga dilaksanakan lah kegiatan Pengabdian kepada Masyarakat dalam bentuk Penyuluhan terkait Tata Cara Pembukuan Sederhana, yang terdiri atas 4 tahapan, yakni: (1) Wawancara dan Identifikasi Masalah; (2) Penyusunan Materi; (3) Pelaksanaan Penyuluhan; dan (4) Evaluasi Kegiatan. Berdasarkan hasil dari kegiatan yang telah dilaksanakan, kelompok Pengolahan Ikan Asap Desa Fidabot telah memahami betapa pentingnya mencatat pendapatan dan pengeluaran usahanya, serta berhasil mengerjakan Pembukuan Sederhana secara baik dan benar.
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