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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Pengabdian kepada Masyarakat Nusantara Abdimas: Papua Journal Of Community Service Baselang: Jurnal Ilmu Pertanian, Peternakan, Perikanan dan Lingkungan Jurnal Pengabdian Mandiri KOPEMAS
Sulfiana Sulfiana
Pengolahan Hasil Perikanan, Fakultas Perikanan, Universitas Muhammadiyah Sorong
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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PKM PELATIHAN PEMBUATAN PRODUK OLAHAN TERI (PURI) KRISPY TERHADAP ISTRI NELAYAN DI PULAU RAAM, PAPUA BARAT DAYA Sulfiana Sulfiana; Ratna Ratna; Ahmad Fahrizal; Ilham Marabessy; Fatimah Hardianti A
JURNAL PENGABDIAN MANDIRI Vol. 2 No. 2: Februari 2023
Publisher : Bajang Institute

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Abstract

Pengabdian ini bertujuan untuk menambah wawasan dan pengetahuan istri nelayan tentang cara mengolah hasil tangkapan suami nelayan. Mitra yang terlibat dalam Pengabdian Kepada Masyarakat (PKM) ini adalah istri nelayan di Pulau Raam, Distrik Sorong Kepulauan, Kota Sorong, Provinsi Papua Barat Daya. Kurangnya wawasan dan pengetahuan yang didapatkan oleh nelayan dan istri nelayan yang membuat mereka menjual ikan teri (puri) yang tertangkap, sebagian besar dijual dalam bentuk segar dan sebagian lagi diolah menjadi ikan teri kering. Sehingga pendapatan yang mereka dapatkan juga tidak seberapa atau kurang. Sehingga dibutuhkan inovasi dalam pengolahan hasil tangkapan yang akan menambah nilai penjualan. Hasil pengabdian yang telah dicapai yaitu meningkatnya pengetahuan istri nelayan tentang pentingnya makan ikan dan pengetahuan (softskill) serta keterampilan (hardskill) dalam hal pengolahan produk hasil perikanan.
Pengembangan Ekonomi Wanita Nelayan Pesisir Pantai Pulau Raam Melalui Pengolahan Produk Perikanan Ratna Ratna; Sulfiana Sulfiana; Muh Arzad; Riman Sangaji; Muna Muna; Asni Anwar; Kamaluddin Kamaluddin; Ahmad Fahrizal
Abdimas: Papua Journal of Community Service Vol. 5 No. 2 (2023): Juli
Publisher : LP3M Universitas Muhammadiyah Sorong

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Abstract

This service aims to build understanding and knowledge of female fishermen in the coastal area of ​​Raam Island regarding economic development through fishery products that are marketed with a marketing diversification system. Partners in Community Service (PkM) are fisherwomen on Raam Island, Sorong Islands District, Sorong City, Southwest Papua Province. The lack of understanding and information obtained by fishermen and fisherwomen makes them sell the fish they get, most of it is sold in fresh form and some is processed into dried fish. So that the income received is also little or even no income. So that in its development, marketing diversification is needed which will increase the economic value of fishery products. The results of the Community Service Program that has been carried out on partners is that partners' insight and understanding of the material provided increases, especially handling fishery products boldly using social media.
The Qualiy Of Fresh Mackerel Tuna (Euthynnus Affinis) Catched Using The Purse Seine With Different Methods On The Ship Sulfiana Sulfiana; Sukmawati Sukmawati; Fatimah Hardianti
Baselang Vol 3, No 1: APRIL 2023
Publisher : Fakultas Pertanian Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/bsl.v3i1.98

Abstract

Fisherman generally use purse seine fishing gear to catch mackerel tuna because it is able to effectively catch pelagic fish that behave in large groups, both in coastal and offshore areas. However, until now the problem faced by fishermen and ship owners is the decline in the quality of the fish they catch due to the length of time they catch fish at sea. This study aimed to analyze the effect of different tasting metods and storage duration on the quality of mackerel tuna (Euthynnus affinis). This study used a completely randomized factorial design (RAL) involving 2 factor and each treatment was carried out in 3 replicates. . The treatments used were the fish icing method (bulk, 1-layered fish, and 2-layered fish) with a ratio of ice and fish 1:1 and a storage duration of 12, 24, and 36 hours. Statistical analysis of the quality of mackerel tuna (Euthynnus affinis) wa carried out, namely temperature, organoleptic and coliform. The results showed that after 36 h of storage theter was no difference in organoelptic value, while the temperature and coliform values had different values, namely the stacked methode got result (4,3±0,58) (6,2±0), layered method 1 (4,6±0,58) (6,2±0) and layered method 2 (7,6±0,58) (6,1±1,08). Of the trhree testing methods that were given treatment with different storage times, the result were not much different, but when viewed from the temperature value, the stacking methods is the best method.
Profil proksimat, asam amino, dan asam lemak MPASI dengan bahan baku tepung ikan: Profile of proximate, amino acid, and fatty acids of complementary food with fish meal raw ingredients Nurfaidah Nurfaidah; Metusalach Metusalach; Meta Mahendradatta; Sukarno Sukarno; Sufardin Sufardin; Ahmad Fahrizal; Sulfiana Sulfiana
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 27 No 5 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(5)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i5.50098

Abstract

Pertumbuhan dan perkembangan anak meningkat pada usia 6-24 bulan. Anak pada usia ini sangat rawan mengalami risiko stunting apabila kebutuhan nutrisinya tidak terpenuhi dengan baik. Asupan nutrisi pendamping, yaitu MP-ASI perlu dioptimalkan untuk tumbuh kembang anak. Daging ikan berpotensi menjadi sumber protein hewani pada MP-ASI. Tujuan penelitian ini adalah untuk menentukan karakteristik MP-ASI dengan formulasi penambahan tepung dan albumin ikan mas terhadap komposisi kimia, asam amino, dan asam lemak. Pembuatan MP-ASI menggunakan metode dry-mixing. Konsentrasi tepung albumin daging ikan mas yang digunakan sebesar 10% dan albumin daging sebesar 5%. Parameter gizi yang diamati adalah komposisi proksimat, asam amino, dan asam lemak. Hasil penelitian menunjukkan bahwa komposisi kimia MP-ASI meliputi kadar protein (21,8%), lemak (17,5%), dan karbohidrat (45%). Asam amino essensial dan non essensial tertinggi, yaitu arginin sebesar 14,64% dan lisin sebesar 26,91%. Asam lemak tertinggi pada MP-ASI, yaitu asam linoleat sebesar 68,98% yang sangat diperlukan selama masa tumbuh kembang anak. Formulasi MP-ASI berbasis tepung dan albumin ikan menghasilkan MP-ASI yang sesuai standar kecukupan energi.
INOVASI PRODUK LOKAL: MENINGKATKAN KETERAMPILAN IBU-IBU PKK DALAM MEMBUAT PRODUK ABON UDANG KASIA Sulfiana Sulfiana; Nur Abu; La Ibal; Andi Rahayu Anwar; Rahmi Rahmi; Siti Nur Kayatun; Murni Murni; Muhamad Saleh Rumwokas
Konferensi Nasional Pengabdian Masyarakat (KOPEMAS) #5 2024 Konferensi Nasional Pengabdian Masyarakat (KOPEMAS) #5
Publisher : Konferensi Nasional Pengabdian Masyarakat (KOPEMAS) #5 2024

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Abstract

Pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pengetahuan, keterampilan, dan kemandirian ibu-ibu PKK melalui penyuluhan, pelatihan, dan pendampingan dalam pengolahan udang Kasia menjadi produk abon. Program ini terdiri dari tiga komponen utama, yaitu penyuluhan yang memberikan pemahaman tentang pentingnya Standar Operasional Prosedur (SOP) dalam mengolah makanan, pelatihan tentang teknik penyimpanan bahan makanan yang aman dan higienis, serta pendampingan dalam memilih bahan baku berkualitas untuk menghasilkan produk yang aman dan lezat. Setelah penyuluhan, ibu-ibu PKK lebih memahami pentingnya penerapan SOP, seperti penggunaan celemek, masker, sarung tangan, dan penutup kepala, yang berfungsi menjaga kebersihan dan keamanan pangan. Selain itu, mereka juga mempelajari cara penyimpanan bahan makanan yang benar untuk mencegah kontaminasi, dan pentingnya menjaga kualitas bahan baku udang rebon untuk memastikan keamanan dan kualitas abon yang dihasilkan. Dengan demikian, ibu-ibu PKK semakin percaya diri dalam memproduksi abon udang Kasia yang berkualitas dan berpotensi meningkatkan kesejahteraan mereka melalui usaha mandiri.
Pemanfaatan Meja Stainless Sebagai Media Penjemuran Udang Kasia Bagi Masyarakat Kampung Arar Kabupaten Sorong Sulfiana Sulfiana; La Ibal; Nur Abu; Rahmi Rahmi; Andi Rahayu; Murni Murni; Herlina Arifin; Aprisa Rian Histiariani; Salmawati Salmawati
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 6 No. 1 (2024): Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN) Edisi September - Desembe
Publisher : Cv. Utility Project Solution

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Abstract

Arar Village, located in Sorong Regency, has abundant marine resource potential, especially in the catch of cassia shrimp. However, the cassia shrimp processing process still faces obstacles, especially in the drying stage, which is carried out traditionally, thus affecting the quality of the product. This study aims to improve the quality and cleanliness of cassia shrimp processed products through the application of stainless steel drying tables. The implementation method of this community service is carried out in three stages, namely preparation, implementation, and the final stage. The preparation stage involves coordination with the local government, situation analysis, and identification of community needs. At the implementation stage, education and training are carried out on the use of stainless steel drying tables, as well as direct practice simulations for the community. The final stage involves evaluating activities through questionnaires and interviews to measure the success of the training. The results of the community service show that the use of stainless steel drying tables improves the quality of cassia shrimp by maintaining cleanliness, reducing bacterial contamination, and extending shelf life. In addition, this training increases community knowledge about the importance of using hygienic tools in fisheries processing. In the future, it is hoped that this technology can be widely accepted by the Arar Village community to support increased productivity and more sustainable fisheries-based economic welfare.
Co-Authors Ahmad Fahrizal Ahmad Fahrizal Ahmad Fahrizal Andi Rahayu Andi Rahayu Anwar Aprisa Rian Histiariani Asni Anwar Fatimah Hardianti Fatimah Hardianti Herlina Arifin Ilham Marabessy Kamaluddin Kayatun, Siti Nur La Ibal Meta Mahendradatta Metusalach Metusalach Muh Arzad Muhamad Saleh Rumwokas Muna Muna murni murni Nur Abu Nurfaidah Nurfaidah Rahmi Rahmi Ratna Ratna Riman Sangaji Salmawati Salmawati Sufardin Sufardin Sukarno Sukarno Sukmawati, Sukmawati