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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia JURNAL ILMIAH PLATAX Indonesian Journal of Business and Entrepreneurship (IJBE) Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Prosiding Seminar Nasional Kemaritiman dan Sumber Daya Pulau-Pulau Kecil Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hibualamo : Seri ilmu-ilmu Alam dan Kesehatan Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil GANESHA: Jurnal Pengabdian Masyarakat Journal Of Human And Education (JAHE) Agrikan: Jurnal Agribisnis Perikanan HIRONO : Jurnal Pengabdian Masyarakat
Febrina Olivia Akerina
Fakultas Sains, Teknologi Dan Kesehatan, Universitas Hein Namotemo
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Veterinary Other

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The Effect of Handling Facilities and Methods on Quality of The Fish by Fisherman on Purse Seine Board, In Gamhoku Kour, Femsy; Akerina, Febrina Olivia
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.13.2.195-200

Abstract

Generally each type of fish has different pattern of deterioration. Quality deterioration and high postharvest damage was caused by fishing method, poor handling process, the length of supply chain, poor handling facilities. This research was aimed to know about handling facilities on Purse seine board and its handling method; and to analyze fish quality using pH and organoleptic. The first step in this research was to observe the handling on the board then measure the pH of fish using pH metes. And also there was 30 panelist who did sensory test using organoleptic instrument on the board. The result showed that the handling facilities on board were coolbox, ice and hold, it showed that their apply good handling facilities. The average value of pH between 6,10 – 6,27, where the highest score was Ikan Selar (Selar crumenopthalmus) and the lowest score was Ikan Layang (Decapterus macarellus). The result of organoleptic was between 8,62-8,91, it showed that the tested fishes were fresh.
Quality of Demersal Fish sold at Tobelo Traditional Market, North Halmahera based on pH and Organoleptic Values Akerina, Febrina Olivia; Kour, Femsy; Hibata, Yutita L. N.
Jurnal Ilmiah Platax Vol. 12 No. 1 (2024): ISSUE JANUARY-JUNE 2024
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jip.v12i1.53406

Abstract

Demersal fish resources are a type of fish whose life cycle is mostly at the bottom or around the bottom of the waters. Fishery products are food commodities that quickly spoil (deteriorate in quality) because they are influenced by the high water and nutrient content. Fish bodies are a good medium for the growth of putrefactive bacteria. Factors that influence the speed of reduction in fish freshness level are storage temperature. The application of cold chains is one way of handling that is easy to apply. This study aims to analyze the quality of demersal fish sold in one of the traditional markets in the city of Tobelo based on organoleptic and pH. The results of the analysis show that the organoleptic tests of gills, eyes, flesh, smell, and texture of fish meet the requirements of the Indonesian National Standard. The pH value of fish ranges from 6.00 - 6.65 which means fish are still in very good condition. Keywords: Demersal fish, organoleptic, pH, Tobelo Abstrak Sumberdaya ikan demersal merupakan jenis-jenis ikan yang siklus hidupnya sebagian besar berada di dasar atau sekitar dasar perairan. Hasil perikanan adalah komoditas pangan yang cepat mengalami pembusukan (kemunduran mutu) karena dipengaruhi oleh tingginya kandungan air dan nutrisi. Tubuh ikan merupakan media yang baik untuk pertumbuhan bakteri pembusuk. Faktor-faktor yang berpengaruh terhadap kecepatan penurunan tingkat kesegaran ikan adalah suhu penyimpanan. Penerapan rantai dingin merupakan salah satu cara penanganan yang mudah diterapkan. Penelitian ini bertujuan untuk menganalisis kualitas ikan demersal yang dijual di salah satu pasar tradisional di Kota Tobelo berdasarkan organoleptic dan pH. Hasil analisis menunjukkan bahwa Uji organoleptic insang, mata, daging, bau dan tekstur ikan memenuhi persyaratan Standar Nasional Indonesia. Nilai pH ikan berkisar dari 6,00 – 6,65 yang berarti ikan masih dalam kondisi sangat baik. Kata kunci : Ikan demersal, organoleptic, pH, Tobelo.
Durability of Fresh Skipjack Fish (Katsuwonus pelamis) by Soaking in Chitosan Solution during Storage at Room Temperature based on Total Volatile Base (TVB) Value Akerina, Febrina Olivia; Kour, Femsy
Jurnal Ilmiah Platax Vol. 12 No. 2 (2024): ISSUE JULY-DECEMBER 2024
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jip.v12i2.55887

Abstract

Fish is a food that easily deteriorates in quality. After the fish is caught or dies, the decomposition process begins to occur, this process lasts 12-20 hours at tropical temperature conditions, depending on the species, fishing method, and fishing equipment. The cause of the decline in fish quality is the activity of bacteria and enzymes by breaking down the components of the fish's body tissue, resulting in physical changes, namely softening of the meat and chemical changes that produce a foul smell due to volatile compounds. This research aims to determine the effect of chitosan solution on the durability of fresh skipjack tuna during storage based on the Total Volatile Base (TVB) value. The results of the research showed that the average TVB content of fresh skipjack tuna from treatment (AB) ranged from 8.48 - 16.78 mg N/100 g, still in the fresh category. BNT follow-up tests showed that the treatment of chitosan concentration and storage time significantly affected the skipjack tuna’s TVB value. Keywords: Demersal fish, organoleptic, pH, Tobelo Abstrak Ikan merupakan bahan pangan yang mudah mengalami kemunduran mutu. setelah ikan ditangkap atau mati, proses pembusukan mulai terjadi, proses ini berlangsung 12-20 jam pada kondisi suhu tropic, tergantung spesies, cara tangkap dan alat penangkapan. penyebab kemunduran mutu ikan adalah aktivitas bakteri dan enzim dengan cara mengurai komponen jaringan tubuh ikan sehingga terjadi perubahan pada fisik  yakni melunaknya daging san perubahan kimia yang menghasilkan bau busuk akibat senyawa-senyawa yang mudah menguap. Penelitian ini bertujuan untuk mengetahui pengaruh larutan kitosan terhadap daya awet ikan cakalang segar selama penyimpanan berdasarkan nilai Total Volatile Base (TVB). Hasil penelitian menunjukkan bahwa rata – rata kandungan TVB ikan cakalang segar dari perlakuan (AB) berkisar antara 8,48 – 16,78 mg N/100 g masih dalam kategori segar Uji lanjut BNT menunjukkan perlakukan konsentrasi kitosan dan lama penyimpanan berpengaruh nyata pada nilai TVB ikan cakalang segar. Kata kunci : Ikan cakalang, nilai TVB, Tobelo.
PEMBERSIHAN DAN PENATAAN DESA MELALUI KEGIATAN KULIAH KERJA NYATA (KKN) DI DESA DUMA KECAMATAN GALELA BARAT Olivia Akerina, Febrina; Kour, Femsy; Wangehela, Ramon; Dobiki, Herawati
HIRONO : Jurnal Pengabdian Masyarakat Vol 4 No 1 (2024): 2024 April
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Hein Namotemo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55984/hirono.v4i1.176

Abstract

The environment is something that is closely related to human life, which means that humans naturally interact with the environment. A clean and comfortable environment can also be achieved through environmental planning activities. problems in managing environmental cleanliness, and arranging nameplates for village officials as well as other problems related to the environment that must be resolved. This activity aims to organize the village by making nameplates for village officials and overcoming environmental cleanliness management problems. Activities carried out include cleaning the village environment, making rubbish bins, making and arranging village nameplates. The results of the activity evaluation show that all activities run well in accordance with the planned targets.
Pendampingan Pembuatan Ijin Usaha Produksi Krupuk Cumi Untuk Meningkatkan Kepercayaan Pasar Dan Masyarakat Sukitman Asgar; Nasrula Kayeli; Febrina Olivia Akerina; Inasius Dehe; Putry Hera Djako
Journal Of Human And Education (JAHE) Vol. 4 No. 6 (2024): Journal of Human And Education (JAHE)
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jh.v4i6.2068

Abstract

Pesisir Teluk Kao Kecamatan Kao Teluk yang didiami oleh 3 Daerah Kabupaten yakni Halmahera Utara, Halmahera Barat dan Kabupaten Halmahera Timur memiliki potensi perikanan tangkap jenis ikan pelagis Cumi dan Teri yang sangat menjanjikan, hanya saja berbagai problem yang dihadapi oleh warga Ketika melakukan pengolahan hasil tangkapan. Alternatif pengembangan usaha dilakukan menghadapi segala permasalahan, terutama pada aspek SDM yang tentu menghambat jalannya roda ekonomi dan usaha warga. Terdapat usaha produksi perikanan yang dikelolah oleh ibu-ibu nelayan yang sejauh ini tidak tersentuh baik bantuan pendanaan dan perhatian kearah pengembangan usaha yang diguluti yaitu produksi krupuk cumi ibu-ibu Desa Tabanoma. Hal ini perlu dan patut untuk dikembangkan karena produk yang diolah bahan bakunya didapatkan dari hasil tangkapan suami mereka di laut pesisir Teluk Kao. Oleh karena itu Tim Pengabdian Universitas Hein Namotemo yang terdiri dari multi disiplin ilmu berkerjasama dengan koperasi Nelayan Teluk Bahari Kiebesi melakukan kegiatan pengabdian melalui penyuluhan strategi pemasaran serta pelatihan pengemasan produk, pengawetan dan penanganan bahan baku cumi serta pendampingan pembuatan dokumen ijin usaha. Dalam pelaksanaannya mendapatkan apresiasi dan partisipasi aktif dari para pelaku usaha/mitra, dengan demikian mampu mengangkat dan mengembangkan usaha yang dijalani didasarkan atas pengetahuan dan keterampilan yang telah diberikan melalui kegiatan pengabdian.
Description of Yellowfin Tuna Processing Akerina, Febrina Olivia; Kour, Femsy; Radja, Christiani Melitia; Pesondolang, Loisa Vebiola
Jurnal Ilmiah Platax Vol. 12 No. 2 (2024): ISSUE JULY-DECEMBER 2024
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jip.v12i2.59677

Abstract

Morotai Island Regency has very abundant potential, namely tuna. The abundance of tuna fishermen's catches has become an opportunity to develop tuna loin processing, one of which is at PT. Harta Samudra Morotai. This research aims to describe the processing process carried out at PT. Harta Samudra. PT. Harta Samudra has 90 employees, 84 of whom are residents. Of the total employees, 11 are permanent employees and the other 79 are daily employees. The tuna loin processing process refers to SNI 01-4104.3-2006: receiving, beheading, butchering, trimming, gas room, chiller, retouching, packing, stuffing, and laboratory analysis. Keywords: Yellowfin Tuna; Frozen Loin Tuna; PT. Harta Samudra Abstrak Kabupaten Pulau Morotai, memiliki potensi yang sangat melimpah, yakni tuna. Melimpahnya hasil tangkapan nelayan tuna, menjadi peluang dikembangkannya pengolahan Tuna loin salah satunya di PT. Harta Samudra Morotai. Penelitian ini bertujuan untuk mendeskripsikan proses pengolahan yang dilakukan di PT. Harta Samudra. PT. Harta samudra memiliki 90 karyawan, 84 diantaranya merupakan penduduk lokal. Dari total keseluruhan karyawan 11 diantaranya merupakan karyawan tetap dan 79 lainnya merupakan karyawan harian. Proses pengolahan tuna loin mengacu pada SNI 01-4104.3-2006 yakni receiving, deheading, butchering, trimming, gas room, chiller, retouching, packing, stuffing dan analisis laboratorium. Kata Kunci : Tuna Ekor Kuning; Tuna Loin Beku; PT. Harta Samudra
UPAYA PENGEMBANGAN KAPASITAS P4GN PADA LEMBAGA ADAT DAN KOMUNITAS BERBASIS KEARIFAN) Febrina Olivia Akerina; Olivia Asih Blandina; Femsy Kour
GANESHA: Jurnal Pengabdian Masyarakat Vol. 5 No. 1 (2025): Januari 2025
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Tunas Pembangunan Surakarta (UTP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36728/ganesha.v5i1.4451

Abstract

Narkotika dan obat-obatan terlarang telah menjadi ancaman nyata yang dapat menghancurkan Bangsa Indonesia. Bangsa Indonesia dihadapkan pada ancaman hilangnya sebuah generasi penerus bangsa di masa depan. Permasalahan terkait narkoba menjadi salah satu permasalahan yang sejak dahulu memerlukan penanganan secara serius. Kegiatan Pengembangan Kapasitas P4GN pada Lembaga Adat dan Komunitas Berbasis Kearifan Lokal memiliki peranan dan fungsi budaya untuk menjadikan masyarakat aktif dan produktif. Kegiatan ini bertujuan untuk meningkatkan wawasan dan peningkatan kegiatan, sinergitas dan koordinasi dengan komunitas kearifan lokal /lembaga adat serta kebudayaan untuk berperan aktif pada kegiatan-kegiatan/Seni/budaya denqan memasukan pencegahan narkoba. Diharapkan juga bahwa komunitas menjadi sebagai ujung tombak untuk menciptakan masyarakat yang bebas narkoba. Kegiatan ini dilakukan oleh BNN Kabupaten Halmahera Utara dan dihadiri oleh 30 peserta.
SOSIALISASI DIVERSIFIKASI PRODUK PENGOLAHAN HASIL PERIKANAN DI DESA BIDO, KECAMATAN MOROTAI JAYA Olivia Akerina, Febrina; Saubati, Deriksen
HIRONO : Jurnal Pengabdian Masyarakat Vol 5 No 1 (2025): 2025 April
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Hein Namotemo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55984/hirono.v5i1.239

Abstract

High Perishable Food is a type of food that has fast-rotting properties, and fish is one type of that food. This is influenced by the activity of enzymes and bacteria that are naturally present in the fish’s body. Bido Village is one of the villages located in the North Morotai District, which is located on the beach. The village fisheries potential is dominated by skipjack, julung-julung, and tuna. The main problem faced in Bido Village is the abundance of fishery products, but it is not balanced with community knowledge related to good handling and processing. This activity aims to inform the public about the diversification of fishery product processing, which has an impact on increasing the knowledge of the people of Bido Village. Counseling activities are carried out by delivering material in the form of potential fishery products and the processing of fishery products. Evaluation activities are carried out in the form of questions and answers on the material presented. The participants who attended were enthusiastic about hearing the material presented, as shown by several questions related to the type of processing that could be made from tuna and julung-julung fish. In general, participants of the service activity have increased knowledge about what processed products can be made from fish caught by fishermen.
Co-Authors Angga Rivanly Kitong Anggeline Amahorseja Anita Dilly Ariance Y. Kastanja Asgar, Sukitman Blandina, Olivia Asih Dilago, Zakarias Dobiki, Herawati Dwi Anggari, Kadek Intan Hendriane Namotemo Hibata, Yutita L. N. Inasius Dehe Janer Sangaji Kour, Femsy Nasrula Kayeli Patty, Zeth Pesondolang, Loisa Vebiola Putry Hera Djako Radja, Christiani Melitia Rendy Simange Riki Rikardo Ada Ruddy Suwandi Saubati, Deriksen TATI NURHAYATI Wangehela, Ramon Yubelina Hibata Zakarias Dilago