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All Journal Biosel: Biologi Science and Education BAKIRA: Jurnal Pengabdian Kepada Masyarakat
Deli Wakano
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Energy Environmental Science Other

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POTENSI AKAR WANGI (Vetivera zizanioides) DALAM MEREHABILITASI TANAH TERCEMAR LOGAM BERAT TIMBAL (Pb) DI PERKEBUNAN SAYUR DESA WAIHERU AMBON Deli Wakano
BIOSEL (Biology Science and Education): Jurnal Penelitian Science dan Pendidikan Vol 4, No 2 (2015): BIOSEL (Biology Science and Education): Jurnal Penelitian Science dan Pendidikan
Publisher : INSTITUT AGAMA ISLAM NEGERI AMBON

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (491.859 KB) | DOI: 10.33477/bs.v4i2.536

Abstract

PEMANFAATAN LIMBAH KULIT PISANG SEBAGAI BAHAN OLAHAN KRIPIK DAN KUE DONAT DI DESA BATU MERAH KOTA AMBON Deli Wakano; E Samson; L D Tetelepta
BIOSEL (Biology Science and Education): Jurnal Penelitian Science dan Pendidikan Vol 5, No 2 (2016): BIOSEL (Biology Science and Education): Jurnal Penelitian Science dan Pendidikan
Publisher : INSTITUT AGAMA ISLAM NEGERI AMBON

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1009.781 KB) | DOI: 10.33477/bs.v5i2.495

Abstract

UJI EKSTRAK BUAH CABAI RAWIT SEBAGAI PESTISIDA NABATI UNTUK MENGENDALIKAN HAMA ULAT TITIK TUMBUH PADA TANAMAN SAWI Deli Wakano
BIOSEL (Biology Science and Education): Jurnal Penelitian Science dan Pendidikan Vol 2, No 1 (2013): BIOSEL (Biology Science and Education): Jurnal Penelitian Science dan Pendidikan
Publisher : INSTITUT AGAMA ISLAM NEGERI AMBON

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (449.16 KB) | DOI: 10.33477/bs.v2i1.147

Abstract

PEMANFAATAN BAHAN LOKAL DALAM DIVERSIFIKASI PRODUK PANGAN SECARA MANDIRI OLEH IBU-IBU KELOMPOK PENGAJIAN BTN MANUSELA KOTA AMBON Cecilia Anna Seumahu; Deli Wakano; Efraim Samson; Dece Elisabeth Sahertian
BAKIRA: Jurnal Pengabdian Kepada Masyarakat Vol 2 No 1 (2021): BAKIRA : Jurnal Pengabdian Kepada Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/bakira.2021.2.1.013-018

Abstract

The nutritional content of snail meat is in the form of protein (> 50%) and only a small portion is in the form of fat (5%). But it is used only as a food source of protein with limited processing. The purpose of this activity is to introduce the diversification of snail product food and practice it independently to the member of Kelompok Pengajian. The method used in this service includes several stages, the initial approach with group leaders and scheduling activities, making nuggets and meatballs on a laboratory scale, conducting meetings with member of the group through online link and practice it on several mothers at home. In addition, information was provided in the form of nuggets and meatball leaflets and house of the members. Results obtained from this activies are an increase in knowledge about the use of sea snails not only in the form of snail curry, but the diversification of sea snails product such as nuggets and snail meatballs. Leaflets and videos were produced to simplify the working procedure for making nuggets and meatballs in each house while staying at home.
Co-Authors CECILIA ANNA SEUMAHU Dece Elisabeth Sahertian Efraim Samson Efraim Samson, Efraim L D Tetelepta