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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia JURNAL ILMIAH PLATAX Martabe : Jurnal Pengabdian Kepada Masyarakat Samakia: Jurnal Ilmu Perikanan Jambura FIsh Processing Journal Jurnal Abdi Insani Agrokompleks JURNAL SAINS DAN TEKNOLOGI PERIKANAN (JIKAN) Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Jurnal Pengolahan Perikanan Tropis
Shindy Hamidah Manteu
Jurusan Teknologi Hasil Perikanan, Fakultas Perikanan Dan Ilmu Kelautan, Universitas Negeri Gorontalo.
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Nilai Organoleptik Ikan Layang (Decapterus sp.) Dalam Kemasan Jar Selama Penyimpanan Manteu, Shindy Hamidah; Habie, Dwi Angriani; Goo, Maria Yasinta
JURNAL PENGOLAHAN PERIKANAN TROPIS Vol. 2 No. 1 (2024): Vol 2. No 1 Jurnal Pengolahan Perikanan Tropis
Publisher : Program Studi Teknologi Hasil Perikanan - Universitas Kristen Wira Wacana Sumba

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58300/planet.v3i1.772

Abstract

Ikan layang (Decapterus sp.) merupakan salah satu sumberdaya ikan pelagis kecil yang memiliki potensi dan nilai ekonomis tinggi di perairan Teluk Tomini. Salah satu cara untuk mempertahankan mutu ikan layang yaitu melakukan proses pengawetan. Penelitian ini bertujuan untuk mengetahui lama penyimpanan ikan layang dalam kemasan jar. Parameter yang diamati mutu organoleptik secara hedonik (kenampakan, aroma, rasa dan tekstur) pada hari ke 0, 2, 4 dan 6 hari di suhu ruang. Hasil penelitian menunjukkan lama penyimpanan dapat mempengaruhi nilai mutu organoleptik ikan layang dalam kemasan jar. Nilai organoleptik penyimpanan 0 hari masih disukai panelis, dan masih layak dikonsumsi. Lama penyimpanan hari ke-4 sampai ke-6 hari ikan layang dengan penambahan air memiliki nilai rata-rata 5, sedangkan pada ikan layang penambahan minyak kelapa memiliki nilai rata-rata 7.
Perubahan Organoleptik Ikan Nila (Oreochromis Niloticus) Selama Masa Penyimpanan Suhu Ruang Manteu, Shindy Hamidah
JURNAL PENGOLAHAN PERIKANAN TROPIS Vol. 2 No. 2 (2024): Vol. 2 No. 2 Jurnal Pengolahan Perikanan Tropis
Publisher : Program Studi Teknologi Hasil Perikanan - Universitas Kristen Wira Wacana Sumba

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58300/planet.v2i2.1079

Abstract

Ikan nila (O. niloticus) merupakan jenis ikan air tawar yang banyak dibudidayakan di Gorontalo. Tujuan dari penelitian ini untuk mengetahui proses penurunan mutu ikan nila selama penyimpanan berdasarkan SNI 01-2729.1-2006. Prosedur pengamatan yang digunakan yaitu melakukan pengamatan secara organoleptik (mata, lendir permukaan daging, tekstur, bau) menggunakan 25 panelis pada ikan nila segar dengan perlakuan mati dipukul dikepala (P1) dan mati tergelepar (P2) dengan lama penyimpanan 0 jam, 5 jam, 10 jam, 15 jam. Hasil organoleptik menunjukkan bahwa ikan nila (P1) dengan lama penyimpanan 0 jam – 15 jam memiliki nilai mata 9, 8, 6, 1; Lendir permukaan badan 9, 7, 5, 1; tekstur memiliki nilai 9, 7, 5, 1; dan bau memiliki nilai 9, 7, 3, 1. Ikan nila dengan perlakuan mati bergelempar (P1) memiliki nilai 9, 8, 3, 1; lendir permukaan badan memiliki nilai 9, 7, 5, 1; tekstur 9, 7, 5, 1; dan bau memiliki nilai 9, 7, 3, 1. Dari hasi pengamatan dapat disimpulkan bahwa semakin lama waktu penyimpanan nilai organoleptik (mata, lendir, tekstur, bau) menurun.
STRATEGI MEMBANGUN UKM DALAM URGENSI DIGITALISASI INFORMASI KEUANGAN DAN MENINGKATKAN PRODUKTIFITAS KINERJA PEMASARAN Pasisingi, Nuralim; Panigoro, Citra; Nento, Wila Rumina; Manteu, Shindy Hamidah
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 7, No 6 (2024): MARTABE : JURNAL PENGABDIAN MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i6.2068-2072

Abstract

Tujuan dari pengabdian ini adalah untuk menganalisis strategi manajemen sumber daya manusia dalam pengelolaan keuangan pedagang yang Masyarakat Desa Marisa Utara secara digital. Tuntutan penggunaan digitalisasi memang harus  diterapkan  untuk  mempermudah  dalam  dunia  kerja. Laporan  keuangan secara  digitalisasi dapat  memberikan  kemudahan  para  pemilik  usaha di desa Marisa Utara dalam  memperoleh  informasi  serta data  yang  tersusun  secara  sistematis.  Metode  pengabdian  ini  menggunakan  metode  kualitatif dengan  pendekatan  kajian  pustaka.  Sumber  data  yang  diambil  dari  referensi  Undang-Undang Pemerintahan desa, jurnal pengabdian  yang relevan dan buku tentang pengelolaan keuangan UKM. Analisis  data  menggunakan  analisis  dokumen.  Hasil  temuan  pengabdian  ini  adalah;  pengelola Keuangan Pedagang UKM Desa Marisa Utara yang harus mampu  mengelola arsip dengan berbasis internesisasi; Masyarakat harus berintegrasi dalam menyusun SOP keuangan, menyusun laporan pembukuan Keuangan dan   pencatatan   administrasi keuangan secara   digitalisasi yang   benar   sehingga   bisa   memberikan manfaat   dalam penggunaan  dana  penyertaan modal  yang  telah  digulirkan pemerintah.
Nilai Organoleptik Hedonik Formulasi Serbuk Minuman Tradisional Dengan Penambahan Serbuk Padina Minor Nuzul Rahmah Taniu; Nikmawatisusanti Yusuf; Shindy Hamidah Manteu
Samakia : Jurnal Ilmu Perikanan Vol 16 No 2 (2025): Samakia : Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35316/jsapi.v16i2.7423

Abstract

Traditional drinks are drinks made from natural ingredients and have a unique taste. Padina minor is a species of brown seaweed that has bioactive compounds and antioxidant activity that are beneficial for the body so that it can be used as an additional ingredient in making traditional drinks so that it can be used as functional food. This study aims to determine the best formula for traditional drinks with the addition of p.minor. The parameters observed include water content, solubility and antioxidants. The results of the research test showed that the water content of the four formulations including the control met the requirements for the Quality Requirements for Traditional Drink Powder According to the Indonesian National Standard 01-4320-1996, which is a maximum of 3.0%. The results of the solubility test showed the highest solubility value at the P4 concentration of 31.36%. And the results of the antioxidant test showed the presence of strong antioxidant ability in the interval of 50-100 mg / L. This product can be categorized as a functional food with the antioxidant content it contains which can improve health.
Characterization of Tea Made from Mangrove Leaves Sonneratia alba: Lompoh, Aisyah; Husain, Rahim; Manteu, Shindy Hamidah
Jurnal Ilmiah PLATAX Vol. 13 No. 2 (2025): ISSUE JULY-DECEMBER 2025
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jip.v13i2.64822

Abstract

Tea processing techniques are carried out through drying. The drying process is necessary to obtain tea products with a long shelf life. Temperature and time are important parameters in the drying process that can affect the physical (yield) and chemical (antioxidant activity, total phenolic content, moisture content, and ash content) characteristics of tea products during drying. This study aims to characterize tea made from mangrove leaves (Sonneratia alba) using sun drying and oven drying treatments. The methods used in this study were organoleptic tests for hedonic quality (color, taste, aroma), yield, moisture content, and phytochemicals in mangrove leaf tea. The results showed that the drying process significantly affected the yield, moisture content, and organoleptic properties. The organoleptic properties of the tea were as follows: color 5.48–8.44, aroma 6.04–7, taste 5.16–6.12. The oven-dried yield was 2.5%, and the sun-dried yield was 2.66%. The moisture content of oven-dried tea was 9.93% and sun-dried tea was 18.98%. Phytochemicals in oven-dried and sun-dried tea were positively detected as alkaloids, flavonoids, saponins, tannins, terpenoids, and polyphenols. Keywords: phytochemicals; yield; moisture content; mangrove tea; functional food Abstrak Teknik pengolahan teh dilakukan dengan cara pengeringan. Proses pengeringan diperlukan untuk mendapatkan produk teh yang memiliki masa simpan yang panjang. Suhu dan waktu merupakan parameter penting pada proses pengeringan yang dapat mempengaruhi karakteristik fisik (rendemen) dan kimia (aktivitas antioksidan, total fenolik, kadar air dan kadar abu) produk teh selama pengeringan. Penelitian ini bertujuan untuk karakterisasi teh berbahan baku daun mangrove (Sonneratia alba) dengan pelakuan pengeringan sinar matahari dan pengeringan oven. Metode yang digunakan dalam penelitian ini yaitu uji organoleptik mutu hedonik (warna, rasa, aroma), rendemen, kadar air dan fitokimia pada teh daun mangrove. Hasil penelitian menunjukkan bahwa perbedaan proses pengeringan memberikan pengaruh nyata terhadap nilai rendeman, kadar air dan organoleptik. Nilai organoleptik teh yaitu warna 5,48 - 8,44, aroma 6,04-7, rasa 5,16 - 6,12. Rendemen kering oven 2,5 % dan kering matahari 2,66%. Nilai kadar air teh kering oven 9,93% dan teh kering matahari 18,98&. Fitokimia pada teh kering oven dan matahari positif terdeteksi adanya senyawa alkaloid, flavonoid, Saponin, tanin, terpenoid, dan polifenol. Kata Kunci: fitokimia; rendemen; kadar air; teh mangrove; pangan fungsional.
INOVASI PUPUK KERING DARI LIMBAH ORGANIK TPI INENGO, DESA HUANGOBOTU KABUPATEN BONE BOLANGO Wila Rumina Nento; Shindy Hamidah Manteu; I Made Sudiarta
Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Vol. 6 No. 1 (2025): PROSIDING SEMINAR NASIONAL PENGABDIAN KEPADA MASYARAKAT - SNPPM2025
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This community service activity aims to introduce an innovation in processing organic waste from fishery by-products at the Fish Auction Place (TPI) Inengo, Huangobotu Village, Bone Bolango Regency, into environmentally friendly and economically valuable nutrient-rich dry fertilizer. Organic waste generated from fish auction activities, such as bones, scales, fish skin, and entrails, has not been optimally managed, thus potentially causing environmental pollution and health problems for the surrounding community. Through a participatory approach, the service team carried out socialization, technical training, and assistance for community groups in Huangobotu Village, particularly the youth organization (karang taruna), regarding the process of converting waste into dry fertilizer. The production process was conducted using simple and easily applicable methods, including material collection, chopping, fermentation with microbial activators, drying, and packaging of the final product. The results of this activity indicated an increase in the community’s knowledge and skills in processing organic waste into useful products, as well as the potential to improve income through fertilizer sales. This innovation is expected to serve as a model for sustainable organic waste management in coastal areas, while also supporting environmentally friendly agricultural programs in Gorontalo. Abstrak Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memperkenalkan inovasi pengolahan limbah organik dari hasil samping perikanan di Tempat Pelelangan Ikan (TPI) Inengo, Desa Huangobotu, Kabupaten Bone Bolango menjadi pupuk kering bernutrisi yang ramah lingkungan dan bernilai ekonomis. Limbah organik yang dihasilkan dari aktivitas pelelangan ikan, seperti tulang, sisik, kulit ikan, dan jeroan, selama ini belum dikelola secara optimal sehingga berpotensi menimbulkan pencemaran lingkungan dan gangguan kesehatan masyarakat sekitar. Melalui pendekatan partisipatif, tim pengabdi melakukan sosialisasi, pelatihan teknis, serta pendampingan kepada kelompok masyarakat Desa Huangobotu dalam hal ini karang taruna tentang proses pengolahan limbah menjadi pupuk kering. Proses produksi dilakukan dengan metode sederhana yang mudah diterapkan, meliputi pengumpulan bahan, pencacahan, fermentasi dengan aktivator mikroba, pengeringan, dan pengemasan produk akhir. Hasil kegiatan menunjukkan adanya peningkatan pengetahuan dan keterampilan masyarakat dalam mengolah limbah organik menjadi produk yang bermanfaat serta berpotensi meningkatkan pendapatan melalui penjualan pupuk. Inovasi ini diharapkan menjadi model pengelolaan limbah organik di kawasan pesisir yang berkelanjutan, sekaligus mendukung program pertanian ramah lingkungan di Gorontalo.
PENGUATAN EKONOMI PEREMPUAN DESA MELALUI PELATIHAN INOVASI OLAHAN PRODUK KREATIF BERBASIS POTENSI LOKAL PERIKANAN DAN PERTANIAN DI DESA BUATA, BOTUPINGGE, BONE BOLANGO Mile, Lukman; Nento, Wila Rumina; Djailani, Fernandy M.; Sumrin, Sumrin; Manteu, Shindy Hamidah
Jurnal Abdi Insani Vol 12 No 11 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i11.3266

Abstract

The main objective of this program is to enhance the economic independence and welfare of women in Buata Village through the utilization of existing local potential, particularly in the fields of fisheries and agriculture. The method used involves several aspects observed through field observation, including social, economic, employment, participation, and community empowerment aspects. The outcome of the program includes the development of a processed product Jantung Pisang Sambal Goreng (JAPOSANG) which introduces and strengthens the identity of Buata Village's local products through branding initiatives. This program supports local entrepreneurs, especially housewives, in developing their businesses more professionally. With branding, the product becomes more recognizable, competitive, and has the potential to enter broader markets. Moreover, through branding training and mentoring, the community gains new insights into the importance of modern marketing, packaging techniques, and simple promotional strategies, both directly and through digital media. JAPOSANG is expected to become a signature product of Buata Village, not only known locally but also marketed to wider regions and potentially recognized as a regional specialty souvenir.  
PEMBERDAYAAN KOMUNITAS PESISIR HUANGOBOTU: PELATIHAN DAN PENDAMPINGAN PRODUKSI PUPUK KERING LIMBAH IKAN TPI INENGO BERBASIS AKTIVATOR MIKROBA Nento, Wila Rumina; Manteu, Shindy Hamidah; Sudiarta, I Made
Jurnal Abdi Insani Vol 13 No 1 (2026): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v13i1.3261

Abstract

This community service program aims to empower the coastal community of Huangobotu Village through an innovative approach to utilizing organic waste from the Inengo Fish Auction House (TPI) by converting it into nutrient-rich dry fertilizer. Organic waste generated from auction activities—such as fish residues, entrails, bones, skin, and scales—has not been optimally utilized. This condition has led to various environmental problems, including unpleasant odors, water pollution, and declining sanitation around the TPI area. Limited knowledge and inadequate waste-processing technology have further exacerbated the situation. Therefore, community empowerment initiatives are needed to transform this waste into more valuable products. Through a participatory approach, the implementing team engaged coastal residents, particularly youth groups (karang taruna), in technical training and mentoring for the production of dry fertilizer. The activities included raising awareness of proper waste management, demonstrating processing techniques, and applying simple methods using microbial activators. The results showed an increase in participants’ knowledge and skills in converting organic waste into useful, marketable fertilizer. Participants were able to independently apply basic processing techniques using microbial activators. Management and production levels improved by 70% and 75%, respectively, indicating the program’s effectiveness in enhancing awareness of proper waste handling. Beyond addressing environmental issues, the program also fostered greater understanding of circular economy practices within the community. Furthermore, the dry fertilizer innovation has encouraged the emergence of local business opportunities based on fishery waste. This waste-management model is expected to contribute to reducing coastal pollution and supporting environmentally friendly agricultural development in Gorontalo. The program effectively strengthened the community’s capacity in processing organic waste, and the dry fertilizer innovation has strong potential as a sustainable waste-management solution.
Freshness Level of Tomini Bay Yellowfin (Thunnus albacares) Taludaa Bone Bolango Nento, Wila Rumina; Mile, Lukman; Manteu, Shindy Hamidah
Jurnal Sains dan Teknologi Perikanan Vol 6 No 1 (2026): APRIL
Publisher : Fisheries Science Study Program, Faculty of Science and Technology, Muhammadiyah University of Sidenreng Rappang.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jikan.v6i1.2424

Abstract

The waters of Tomini Bay have considerable potential for fish resources, including tuna. Fresh fish is very susceptible to damage and quality loss, so the commonly applied handling technique to maintain its freshness is to use low temperatures. This study aims to evaluate the quality of yellowfin tuna through organoleptic testing and TVB analysis. Yellowfin samples were taken from whole tuna that had previously undergone organoleptic testing, and then the meat samples were brought to the laboratory for TVB testing. Data analysis was done qualitatively, while laboratory testing was analyzed quantitatively using a non-factorial completely randomized design. The results of organoleptic physical testing of back, belly, and tail samples showed an average score of 8, which includes meat criteria such as brilliant color, good tissue strength, fresh aroma, and a dense, compact, and elastic texture. The results of the TVB test showed that the levels in the stomach and back were 5.80 mg N/100 g and 5.97 mg N/100 g, respectively, while in the tail, they were 5.70 mg N/100 g.
Co-Authors Ahmad, Indra G Anggrei Viona Seulalae Arafik Lamadi Asadatun Abdullah Ayub U.I. Meko Benu, Marlo J.R Benu, Marlon Jusak Rinaldy Citra Panigoro Djailani, Fernandy M. Goo, Maria Yasinta Habie, Dwi Angriani Henggu, Krisman Umbu I Made Sudiarta Iin Susilawati Lantu La Ode Sahaba Lompoh, Aisyah Luik, Renfred Lukman Mile Muri, Yanto Umbu Nikmawatisusanti Yusuf Nuralim Pasisingi Nurjanah Nurjanah Nurjanah Nurjanah Nuzul Rahmah Taniu Pebry Aisyah Putri Batubara Rahim Husain Rieny Sulistijowati Sitty Ainsyah Habibie Sudiarta, I Made Suherman, Sutianto Pratama Suleman, Iin F. Sumrin, Sumrin Taniu, Nuzul Rahmah TATI NURHAYATI Welma Pesulima Wila Rumina Nento Yatris Rambu Tega Yetris Rambu Tega Yuliana Kolo