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All Journal Bioma : Berkala Ilmiah Biologi Jurnal Perikanan dan Kelautan EnviroScienteae Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Pengolahan Pangan Abditani : Jurnal Pengabdian Masyarakat Journal of Food and Culinary Jurnal Pengabdian Kepada Masyarakat (Mediteg) Jurnal Ilmiah Tindalung Jurnal Ilmiah Tatengkorang JURNAL PERIKANAN TROPIS PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Pengmasku Jurnal Sains dan Teknologi Abdimas Indonesian Journal JURNAL PENGABDIAN PENDIDIKAN MASYARAKAT (JPPM) Jurnal Penelitian Chanos Chanos Amal Ilmiah: Jurnal Pengabdian Kepada Masyarakat Jurnal Perikanan
Novalina Maya Sari Ansar
Aquatic Product Processing And Storage, Department Of Fisheries And Marine, Politeknik Negeri Nusa Utara, Tahuna, Sangihe Islands, North Sulawesi 95812, Indonesia
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Seagrape (Caulerpa racemosa) Flour Combination with Wheat and Sago Affects Physical Characteristics of Dry Noodles Tanod, Wendy; Melongkade, Regina Juliana; Maliode, Yunita Isabela; Ansar, Novalina Maya Sari; Cahyono, Eko; Rieuwpassa, Frets Jonas; Sambeka, Yana; If'all, If'all
Journal of Food and Culinary Vol. 7 No. 1 [Juni 2024]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v7i1.9331

Abstract

Dry noodles, commonly produced from wheat flour, have been associated with health issues, including obesity, when consumed in excess. Moreover, reliance on imported wheat flour requires local alternatives to enhance its acceptability within the community. This study aimed to evaluate the physical characteristics of dry noodles incorporating a blend of wheat flour, sago flour, and seagrape flour (Caulerpa racemosa). The study involved experimental treatment with varying amounts of added seagrape flour (0, 5, 10, 15, and 20 g). Additionally, the study evaluated the proximate composition of seagrape and sago flour was sourced from Sangihe Islands. The physical attributes analysed in the combined dry noodles included the moisture content, water absorption, cooking loss, and cooking time. Proximate analysis of seagrape flour revealed carbohydrate content of 47.83%, protein 19.78%, ash 17.83%, moisture 12.37%, and fat 2.19%. Sago flour had a proximate content of 87.45% carbohydrates, 11.7% moisture, 0.42% protein, 0.32% ash, and 0.11% fat. The moisture content of the combined dry noodles ranged from 6.83 to 7.83%, water absorption from 72.73 to 90.27%, cooking loss from 8.23 to 13.27%, and cooking time from 7.00 to 7.09 minutes. In conclusion, seagrape flour in the formulation influenced the water absorption and cooking loss of dry noodles prepared from wheat and sago flours. However, the combined dry noodles had no significant impact on the moisture content and cooking time.
CHARACTERIZATION OF ANTIOXIDANT COMPOUNDS FROM CELEBES SEA BAMBOO EXTRACTS (Isis hippuris) USING GC-MS Tanod, Wendy Alexander; Dewanto, Didit Kustantio; Cahyono, Eko; Ansar, Novalina Maya Sari; Rieuwpassa, Frets Jonas; Sambeka, Yana
Jurnal Perikanan dan Kelautan Vol 13, No 1 (2023)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v13i1.21027

Abstract

Sea bamboo (Isis hippuris) is one of the octocorallia which is reported to produce unique biological activity and is beneficial for pharmaceutical development. Evaluation of the bioactive compounds of sea bamboo collected from Sulawesi (Celebes) waters has never been reported. Gas chromatography and mass spectrometry (GC-MS) are convenient methods for evaluating bioactive compounds. This study aims to evaluate bioactive compounds from extracts of sea bamboo from Sulawesi by GC-MS method and predict their activity computationally. Samples of sea bamboo were collected from Kabonga Besar Coast, Palu Bay, Central Sulawesi, Indonesia. Samples were extracted by maceration method using methanol: dichloromethane solvent. GC-MS evaluated bioactive compounds from sea bamboo extracts. The antioxidant activity was determined by the DPPH scavenging method, compared with Vitamin E. The biological activity of Celebes sea bamboo extracts was predicted with PASS prediction. GC-MS evaluation identified nine alkaloid-derived and phenolic-derived compounds, namely tetramethyldiaminoethane; dimethylisopropanolamine; crotonic acid, (E)-; 2,4-dimethylpyrrole; 1-(carboxymethyl)pyridinium chloride; pyridine, 3,4-dimethyl-; 3,5-dithiahexanol 5,5-dioxide; N-Nitroso-2-methylthiazolidine; and (-)-cis-carveol. The Celebes sea bamboo extracts have strong antioxidant activity. These compounds are predicted to have antioxidant abilities, closely related to their role as NADPH-oxidase inhibitors.
EVALUATION OF ANTIOXIDANT PROPERTIES AND SENSORY CHARACTERISTICS OF Rhizophora mucronata LEAF TEA INFUSION Wendy Alexander Tanod; Didit Kustantio Dewanto; Novalina Maya Sari Ansar; Eko Cahyono; Frets Jonas Rieuwpassa; Yana Sambeka
Jurnal Perikanan Unram Vol 14 No 4 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i4.1297

Abstract

Rhizophora mucronata leaves are known to have antioxidant properties, including the presence of flavonoids and phenolic compounds. The infusion of these mangrove leaves has the potential for development into herbal drinks. This study aims to evaluate the antioxidant potential of R. mucronata leaves tea infusion that has been dried using sunlight and an oven. The process involved cleaning the R. mucronata mangrove leaves, drying them (either in the sun or in an oven), and grinding them into a powder. This mangrove leaf powder was then brewed with hot water and subsequently dried. The antioxidant capacity of the leaves tea infusion extract was assessed using the DPPH method. Additionally, the sensory acceptance of the mangrove leaves tea infusion was evaluated based on its appearance (color) and aroma. The results demostrated that the percentage inhibition of the mangrove leaves tea infusion extract dried in the sun ranged from 2.80% to 68.83%, with an IC50 of 79.99 ± 0.21 µg/mL. Conversely, the percentage inhibition of the oven-dried mangrove leaves tea infusion extract ranged from 19.25% to 95.41%, with an IC50 of 51.55 ± 0.12 µg/mL. Panelists expressed a moderate appreciation for the appearance (color) and aroma of the R. mucronata leaves tea infusion. No significant differences were observed in the assessments of appearance and aroma between the oven-dried and sun-dried samples. Overall, the findings suggest that R. mucronata leaves possess the potential to be developed into antioxidant-rich herbal drinks that can be appealing to consumers.
EDUKASI DIVERSIFIKASI PRODUK HASIL PERIKANAN DI UKM. WARONG SEHATI KAMPUNG ULUNG PELIANG KABUPATEN KEPULAUAN SANGIHE SULAWESI UTARA Cahyono, Eko; Ansar, Novalina Maya Sari; Ijong, Frans Gruber; Tanod, Wendy Alexander; Tinungki, Maria Notosari; Septania Takasiaheng; Agus Turambi
Jurnal Abditani Vol. 7 No. 2 (2024): Oktober
Publisher : FAKULTAS PERTANIAN UNIVERSITAS ALKHAIRAAT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/abditani.v7i2.341

Abstract

Provinsi Sulawesi Utara memiliki potensi besar dalam perikanan budidaya, berperan penting dalam meningkatkan kesejahteraan masyarakat. Komoditas unggulannya meliputi ikan nila, lele, mas, dan bawal. Kampung Ulung Peliang di Kecamatan Tamako, Kabupaten Kepulauan Sangihe, memiliki hasil panen ikan nila sekitar 3.500 kg/tahun. Warong Sehati, sebuah UKM di kampung tersebut, menyajikan jajanan tradisional dan makanan segar, berpotensi mengembangkan produk baru dari ikan nila. Program pendampingan dari Politeknik Negeri Nusa Utara bertujuan meningkatkan pengetahuan dan keterampilan anggota UKM dalam diversifikasi produk seperti pembuatan dimsum ikan nila, untuk mendukung perekonomian keluarga dan kelompok ekonomi kreatif setempat. Kegiatan ini dilaksanakan pada bulan Juni-September 2023 di Balai Pertemuan Kampung Ulung Peliang, Kecamatan Tamako, Kabupaten Kepulauan Sangihe, Provinsi Sulawesi Utara. Kegiatan ini bertujuan untuk memberikan pengetahuan tentang diversifikasi produk hasil perikanan. Metode pelaksanaan terdiri dari tahap pra kegiatan, kegiatan initi dan evaluasi hasil. Hasil yang diperoleh dari kegiatan ini menunjukkan peningkatan yang signifikan dari pengetahun, skill, dan wawasan. Peningkatan mencapai 46,66% dari sebelum kegiatan 46.67% meningkat menjadi 93,33% setelah kegiatan.
Penyuluhan Keselamatan dan Kesehatan Kerja (K3) Bagi Anggota Koperasi Sangihe Mang Sunaung, Kampung Mahumu 1, Kabupaten Kepulauan Sangihe Kasaluhe, Meityn Disye; Rieuwpassa, Frets Jonas; Cahyono, Eko; Berhimpon, Siegfried; Sambeka, Yana; Tanod, Wendy Alexander; Ansar, Novalina Maya Sari; Makisake, Nadia Arlina; Kundiman, Gita Artika Putri; Tengkue, Florenza Puspa Indah; Maalua, Sheyla; Kendek, Tasya Jenifel; Mandiangan, Meyrijean
Abdimas Indonesian Journal Vol. 4 No. 2 (2024)
Publisher : Civiliza Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59525/aij.v4i2.535

Abstract

The quality of workers' health will decrease when there is no protection of occupational safety and health (K3). The decreasing quality of health will certainly have an impact on worker productivity, decreased job satisfaction and even increased the risk of work accidents. K3 counseling for members of the Sangihe Mang Sunaung Cooperative, namely to provide knowledge and skills for cooperative members in implementing a safe and healthy work environment and behavior. This activity is carried out in several stages, namely initial exploration and observation, coordination and determination of implementation, implementation and evaluation. The evaluation results showed an increase in participant knowledge after the K3 counseling was carried out. The post-test scores of participants were higher than the pre-test scores. This shows that the K3 counseling activities can be well understood and have a positive impact on increasing the knowledge of Sangihe Mang Sunaung cooperative members about occupational safety and health (K3)
The Ameliorating Effect of Artificial Coffee from Mangrove Fruits (Rhizophora mucronata) on T Lymphocyte Cells and Renal Histopathology of BALB/c Mice Induced by Lipopolysaccharide Cahyono, Eko; Tanod, Wendy Alexander; Ijong, Frans Gruber; Ansar, Novalina Maya Sari; Mandeno, Jefri Anthonius; Karimela, Ely John; Rieuwpassa, Frets Jonas; Palawe, Jaka Frianto Putra; Sambeka, Yana; Setiawati, Natalia Prodiana
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 1 (2024): May 2024
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.835

Abstract

The potential of Rhizophora mucronata mangrove fruits as antioxidants is noteworthy, with promising prospects as nutraceuticals, particularly in their role as immunomodulators for T lymphocyte cells. R. mucronata fruits have been utilized by household industries in Indonesia as a coffee-like drink (artificial coffee). This study aims to determine the ability of mangrove fruit artificial coffee R. mucronata to stimulate T lymphocyte cells and renal histopathology conditions in LPS-induced mice animal models. This study also characterizes proximate characteristics, antioxidant capacity, and Gas Chromatography-Mass Spectrometry (GC-MS) screening of mangrove fruit artificial coffee compounds. The stages of this research included the process of mangrove fruit artificial coffee; analysis of proximate and caffeine; compounds screening (GC-MS) and toxicity prediction (Pro-Tox II); antioxidant capacity (DPPH); T lymphocyte cell expression (flow cytometry); and renal histopathological evaluation. The results showed moisture content (5.22±0.20%); ash (5.17±0.27%); protein (13.74±0.24%); fat (11.63±0.32%); carbohydrate (64.23±0.15%), caffeine (1.09±0.04%). GC-MS analysis showed that the compounds contained in artificial coffee were derivatives of fatty aldehyde, fatty acid, and cycloalkanes compound classes. Predicted toxicity of artificial coffee LD50 5000 mg/kg. Antioxidant capacity is classified as moderate (IC50 119.41±0.99µg/mL). Mangrove fruit artificial coffee can increase the relative number of CD4+CD62L+ by 14.68-29.48% and CD8+CD62L+ T lymphocyte cells by 12.60-30.33%. Artificial coffee can also increase the number of healthy cells and reduce the cells that undergo necrosis in the renal of LPS-induced mice. This study concluded that mangrove fruit artificial coffee R. mucronata positively affects T lymphocyte activation and mice renal cells’ protection from necrosis due to LPS induction. 
UPAYA PENCEGAHAN STUNTING MELALUI EDUKASI PRODUK OLAHAN IKAN KEPADA IBU PKK KECAMATAN TAHUNA Tanod, Wendy Alexander; Rieuwpassa, Frets Jonas; Mahihody, Astri Juwita; Sambeka, Yana; Cahyono, Eko; Ansar, Novalina Maya Sari; Kasaluhe, Meityn Disye; Ijong, Frans Gruber; Karimela, Ely John; Makisake, Nadia Arlina; Somba, Vira Valentine; Biahimo, Syahputra
Jurnal Pengabdian Pendidikan Masyarakat (JPPM) Vol 6 No 1 (2025): Jurnal Pengabdian Pendidikan Masyarakat (JPPM), Vol 6 No 1 (Maret 2025)
Publisher : LPPM UNIVERSITAS MUHAMMADIYAH MUARA BUNGO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jppm.v6i1.2779

Abstract

This community partnership empowerment activity empowers mothers of the Family Welfare Development Team (TP. PKK) in Tahuna District, Sangihe Islands Regency, North Sulawesi through education on diversifying processed fish products to prevent stunting. This activity was carried out in September-October 2024 in three villages focused on handling stunting: Soataloara 1, Mahena, and Santiago, Tahuna District. The purpose of this empowerment activity is to empower the TP. PKK in diversifying processed fish products to help prevent stunting in the Sangihe Islands Regency. The methods used include hearings, initial observations, determining priority programs, facilitation and assistance, and monitoring and evaluation. Activities consisted of counseling on fish nutrition and technical guidance on making processed fish products such as meatballs, nuggets, and kaki naga. The evaluation was conducted through pre and post-tests to measure the improvement of participants' knowledge. The results showed a significant increase in the knowledge and skills of TP. PKK mothers. The average knowledge score on fish nutrition increased from 57% to 87%. As for the technical guidance on processed fish products, the skills improvement was seen in the making of meatballs (64% to 90%), nuggets (62% to 86%), and dragon feet (66% to 94%). This community partnership empowerment activity succeeded in increasing the understanding of PKK women in the Tahuna Sub-district about the importance of fish consumption in preventing stunting and improving the skills of TP. PKK mothers in processing fish into products with high nutritional value.
Pemberdayaan Ibu PKK melalui Diversifikasi Pempek Ikan Layang Berbasis Good Manufacturing Practice dan Sanitation Standard OperatingProcedure Cahyono, Eko; Wodi, Stevy Imelda Murniati; Sambeka, Yana; Rieuwpassa, Frets Jonas; Ansar, Novalina Maya Sari; Tanod, Wendy Alexander; Tengkue, Fiorenza Puspa Indah; Tampi, Regina Romalya Meilan
Amal Ilmiah: Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 2 (2025): Edisi Mei 2025
Publisher : FKIP Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36709/amalilmiah.v6i2.396

Abstract

Preferensi masyarakat yang meningkat terhadap diversifikasi produk perikanan membuka peluang pasar bagi produk olahan ikan, sebagai salah satu faktor pengembangan UMKM untuk meningkatkan ekonomi masyarakat. Program pengabdian ini bertujuan untuk memberikan pelatihan dan pendampingan kepada kelompok Ibu PKK Kampung Kuma dalam mendiversifikasi produk perikanan, penerapan Good Manufacturing Practice (GMP), Standard Sanitation Operational Procedure (SSOP), dan kelayakan usaha. Metode pelaksanaan pada kegiatan ini terdiri dari beberapa tahapan: survei untuk menentukan lokasi, transfer inovasi secara bertahap, pemberian materi melalui simulasi diversifikasi produk dan pelatihan pemasaran. Hasil dari kegiatan pengabdian masyarakat ini berfokus pada transfer teknologi diversifikasi ikan layang menjadi produk pempek ikan. Analisis usaha menunjukkan bahwa dengan nilai B/C ratio yang lebih dari 1 artinya usaha ini layak secara finansial. Keberhasilan kegiatan ini terlihat dari peningkatan kemampuan peserta setelah pelatihan dari 33,33% menjadi 86,66%. Kesimpulan dari kegiatan pemberdayaan masyarakat ini menunjukkan keberhasilan dalam meningkatkan kapasitas ibu PKK Kampung Kuma dalam produksi pempek ikan layang berbasis GMP dan SSOP. Analisis usaha memberikan pemahaman kepada mitra, bahwa kelayakan UMKM produk pempek ikan layang ini dapat menghasilkan laba bersih yang menguntungkan.
PENGARUH METODE PENGGARAMAN BASAH TERHADAP NILAI SENSORI IKAN LAYANG ASIN (Decapterus sp.) Rieuwpassa, Frets Jonas; Lawendatu, Angryani Enjel; Mandeno, Jefri Anthonius; Tanod, Wendy Alexander; Cahyono, Eko; Ansar, Novalina Maya Sari; Sambeka, Yana; Tomasoa, Aprelia Martina
JURNAL PERIKANAN TROPIS Vol 12, No 1 (2025)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v12i1.11570

Abstract

The potential of flying fish (Decapterus sp.) in Sangihe is relatively abundant, yet the catch frequently cannot be absorbed by the market in the peak season. One alternative to overcome the excess catch is to process it into salted fish products. The quality of salted fish is highly dependent on salt concentration and soaking time. This study aimed to observe the effect of soaking time on the sensory quality of flying salted fish. This research was an experimental research with two treatments for the duration of soaking in salt solution with each treatment repeated three times. The research stages included making salted fish using 20% salt concentration with 12 and 24 hours of soaking. Furthermore, the sensory assessment was carried out (SNI no. 8273: 2016) with the parameters of appearance, taste, odor, and texture. Storage was carried out for 30 days at room temperature before being tested for the presence of mold. The results showed that the treatment of soaking time only had a real influence on the sensory value of the appearance of flying salted fish. In contrast, the soaking time did not affect the sensory values of odor (8,47±0,6-8,53±0,4), taste (8,33±0,9-8,40±0,6), and texture (7,87±0,7-7,93±1,0). After being stored for 30 days at room temperature, it was seen that mold had grown on flying salted fish. The study results showed that the 12-hour soaking time had a better value than the 24-hour soaking time.
PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA TUNA (Thunnus sp.) UTUH BEKU Karimela, Ely John; Laleno, Jeinita Fernanda; Ansar, Novalina Maya Sari; Gansalangi, Ferdinand
Jurnal Ilmiah Tindalung Vol 11 No 1 (2025): Jurnal Ilmiah Tindalung
Publisher : Pusat Penelitian dan Pengabdian Pada Masyarakat, Politeknik Negeri Nusa Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54484/jit.v11i1.701

Abstract

Tuna merupakan salah satu kelompok ikan yang banyak diminati oleh konsumen dalam negeri maupun luar negeri karena memiliki kualitas daging yang sangat baik dan gizi yang tinggi. Salah satu cara yang dapat memberikan jaminan keamanan produk yang akan dipasarkan yaitu dengan menggunakan sistem pengendalian kualitas keamanan pangan yaitu Hazard Analysis Critical Control Point (HACCP). Tujuan dari penelitian ini adalah untuk menganalisis penerapan HACCP pada tuna (Thunnus sp.) utuh beku di PT. Golden Tuna Bali. Teknik pengambilan data yang digunakan yaitu metode partisipatif dan observasi dengan data yang diperoleh adalah data primer dan sekunder. Berdasarkan 12 langkah penerapan HACCP di PT. Golden Tuna Bali meliputi pembentukan tim HACCP, deskripsi produk, tujuan penggunaan produk, penyusunan bagan alir produksi, konfirmasi diagram alir di lapangan, identifikasi bahaya, penentuan CCP, penentuan batas kritis tiap CCP, prosedur pemantauan, penetapan tindakan koreksi, penetapan prosedur verifikasi, dokumentasi dan pencatatan sudah diterapkan. Penerapan HACCP di PT. Golden Tuna Bali menunjukkan adanya CCP yaitu pada penerimaan bahan baku.
Co-Authors AA Sudharmawan, AA Agus Turambi Aprelia Martina Tomasoa, Aprelia Martina Biahimo, Syahputra Cahyono, Eko Dewanto, Didit Kustantio Dewanto, Didit Kustantio Didit Kustantio Dewanto EKO CAHYONO Eko Cahyono Eko Cahyono, Eko Ely John Karimela Frans Gruber Ijong Frets Jonas Rieuwpassa Frets Jonas Rieuwpassa Gansalangi, Ferdinand I Gede Hendi Sumadi If'all, If'all Jaka Frianto Putra Palawe Jefri Antonius Mandeno Jhon Robert Sasiang Jimi Palawe Kendek, Tasya Jenifel Kundiman, Gita Artika Putri Laleno, Jeinita Fernanda Lawendatu, Angryani Enjel Maalua, Sheyla Mahihody, Astri Juwita Makisake, Nadia Arlina Maliode, Yunita Isabela Mandeno, Jefri Anthonius Mandiangan, Meyrijean Meityn Disye Kasaluhe Melongkade, Regina Juliana Novelia Tatinting Obyn Imhart Pumpente Septania Takasiaheng Siegfried Berhimpon Somba, Vira Valentine Stevy Imelda Murniati Wodi Tampi, Regina Romalya Meilan Tanod, Wendy Tengkue, Fiorenza Puspa Indah Tengkue, Florenza Puspa Indah Thania Kahiking Tinungki, Maria Notosari Trivonia Kerol Talete Wendy Alexander Tanod Wodi, Stevy Imelda Murniati Yana Sambeka Yana Sambeka