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All Journal JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE) PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Journal of Environment and Management
Petrus Petrus
Universitas Palangka Raya
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Environmental Science Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Veterinary

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Kajian Pengemasan yang Berbeda Wadi Ikan Jelawat (Leptobarbus hoevenii) dengan Formula Campuran Media Beras dan Wijen Petrus Petrus; Tyas Wara Sulistyaningrum; Evnaweri Evnaweri
JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE) Vol 10, No 2 (2021): JIHT Desember 2021
Publisher : Fakultas Peternakan Universitas Kristen Palangka Raya

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Abstract

Fermented Mad Barb (Leptobarbus hoevenii) fish with mixed media of rice and sesame is an innovative product with added value. The better the packaging of the fermented mad barb fish will extend the shelf life of it. The aim of this research was to determine the best packaging which based on the growth of the bacterial colonies and the level of consumer acceptance of fermented mad barb fish which has been stored for 30 days at the room temperature. This research used Complete Randomized Design (CRD) with 3 different treatments and 3 repetitions or tests. The treatment in this research was using standing pouch, aluminum foil, and polypropylene (PP) plastic to package the fermented mad barb fish. In this research, the fermented mad barb fish products were stored for 30 days in room temperature then TPC and organoleptic testing were carried out after, where the samples were tested and observed on day 0, day 15, and day 30. The result of this research showed that the packaging of fermented mad barb fish using PP plastic with vacuum technique had good results. It can be seen from the result of the TPC test with the total number of bacterial colonies on the 30th day was the lowest among the others. In organoleptic test also showed that the packaging of fermented mad barb fish showed better results than other packaging in terms of aroma, taste, texture and color. Keyword : Fermented, Mad Barb Fish, packaging
Pengolahan Produk Inovasi Bernilai Tambah dari Kearifan Lokal berupa Wadi Ikan Patin (Pangasius sp.) dengan Penambahan Wijen pada Poklahsar Tampung Parei Kota Palangka Raya Petrus Senas; Evnaweri Evnaweri; Tyas Wara Sulistyaningrum
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 1 (2019): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (317.87 KB) | DOI: 10.33084/pengabdianmu.v5i1.989

Abstract

This activity was carried out at Poklahsar Tampung Parei Jalan Tingang VIIB/Bukit Pengharapan No.2 Palangka Village, Jekan Raya Sub-District, Palangka Raya City on Tuesday, September 10, 2019. The purpose of this activity was to transfer knowledge and technology for processing value-added fish products for added value. Poklahsar Tampung Pare utilizes local wisdom so that it can produce new variant products. The open mindset of participants of the Fisheries Product Technology Study Program at Palangkaraya University to learn entrepreneurship with the skills they have to prosper their lives going forward. The activity was carried out by giving material to the Community Service Team in discussions with fish processing products entrepreneurs and demonstration of the manufacture of new products by adding sesame powder to processed products of wadi patin. Value-added processed fish products from local wisdom have advantages over other products. Besides being a product with a variety of new flavors, it can also increase consumer interest in buying to increase income and improve the welfare of the community, especially fisheries processing.
Strategi Pengembangan Objek Wisata Danau Mare Sebagai Destinasi Ekowisata di Kabupaten Katingan Novi Iskandarsyah; Petrus S. Senas; Panji Surawijaya
Journal of Environment and Management Vol. 3 No. 1 (2022): Journal of Environment and Management
Publisher : Program Pascasarjana Universitas Palangka Raya dan (and) Ikatan Ahli Teknik Penyehatan dan Teknik Lingkungan Indonesia (IATPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37304/jem.v3i1.4285

Abstract

Danau Mare adalah salah satu objek wisata di Kabupaten Katingan yang potensinya saat ini belum dikembangkan secara optimal, meski keindahannya telah dikenal masyarakat sekitar. Penelitian ini bertujuan menghasilkan strategi pengembangan objek wisata Danau Mare. Data dikumpulkan melalui observasi lapangan, dokumentasi, dan wawancara dengan responden kunci. Data yang diperoleh dianalisis menggunakan metode SWOT untuk mengetahui kekuatan, kelemahan, peluang serta ancaman yang ada, dan untuk mendapatkan strategi yang terbaik. Hasil analisis menunjukkan bahwa objek wisata Danau Mare dapat dikembangkan dengan mempertahankan keberadaan potensi yang telah ada dan membangun situs-situs sejarah sebagai daya tarik wisata. Pemerintah perlu bekerjasama dengan pihak lain dalam pengembangan sarana dan prasarana, dan atraksi wisata yang berbasis keunikan sosial budaya (tradisi masyarakat).
Co-Authors Evnaweri Evnaweri Novi Iskandarsyah Panji Surawijaya Sulistyaningrum, Tyas Wara