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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 Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 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 Ilmiah Pengabdian Kepada Masyarakat 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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PROGRAM KEMITRAAN MASYARAKAT PEMBUATAN NUGGET IKAN DI KAMPUNG BENGKETANG KABUPATEN KEPULAUAN SANGIHE, SULAWESI UTARA Ansar, Novalina Maya Sari; Mandeno, Jefri Anthonius; Tanod, Wendy Alexander; Cahyono, Eko
Jurnal Ilmiah Tatengkorang Vol 6 No 2 (2022): Jurnal Ilmiah Tatengkorang
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Nusa Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54484/tkrg.v6i2.449

Abstract

Pengolahan hasil perikanan di Kabupaten Kepulauan Sangihe masih terbilang bersifat tradisional karena dilakukan berdasarkan kebiasaan secara turun temurun. Pada umumnya produk yang dihasilkan hanya terbatas pada ikan asin atau ikan asap, belum ada pengolahan dengan menerapkan diversifikasi produk perikanan. Nugget ikan merupakan salah satu produk diversifikasi perikanan dari olahan daging ikan yang digiling halus dan dicampur dengan bahan pengikat, dengan menambahkan bahan dari sayuran untuk dapat melengkapi nilai gizi nugget serta diberi bumbu dan dikukus yang kemudian dicetak menjadi bentuk tertentu selanjutnya dilakukan pembaluran dengan tepung roti, pegemasan dan yang terakhir pembekuan. Tujuan dari Program Kemitraan Masyarakat Stimulus ini yaitu dapat memberikan nilai tambah bagi produk perikanan yang melimpah di Kampung Begketang. Metode yang digunakan meliputi diskusi, tanya jawab serta praktek pembuatan nugget ikan. Hasil yang diperolah dari kegiatan ini yakni masyarakat khususnya Ibu-ibu pengolah dan ibu-ibu kader Posyandu sangat memahami pentingnya mengkonsumi ikan serta dapat memanfaatkan hasil perikanan yang melimpah untuk dapat diolah menjadi produk yang lebih beranekaragam seperti nugget ikan. Nugget ikan secara umum dapat dibuat dari berbagai macam jenis ikan atau hasil perikanan dengan syarat dagingnya mudah didapat atau di ambil. Processing fishery products in the Sangihe Islands Regency is still considered traditional because it is carried out based on habits passed down from generation to generation. Generally, the products produced are only limited to salted or smoked fish. There is no processing by applying fishery product diversification. Fish nuggets are fishery diversification products from processed fish meat that are finely ground and mixed with binders. Nugget products are also added with ingredients from vegetables to complement the nutritional value of nuggets, seasoned, steamed, and molded into specific shapes. Then fish nuggets are covered with breadcrumbs, packaging, and finally freezing. The purpose of the Stimulus Community Partnership Program is to provide added value for the abundant fishery products in Begketang Village, Sangihe Islands. The methods used include discussions and the practice of making fish nuggets. The results showed that the Bengketang community, especially fish processing women and Posyandu cadres, understand the importance of consuming fish and can take advantage of the abundant fishery products to be processed into more diverse products such as fish nuggets. Fish nuggets, in general, can be made from various types of fish or fishery products, provided the meat is easy to get or take.
Edukasi Penerapan EDUKASI PENERAPAN SISTEM RANTAI DINGIN PADA NELAYAN DAN PEKERJA MITRA DI PELABUHAN PERIKANAN PERINTIS DAGHO, KEPULAUAN SANGIHE, SULAWESI UTARA Tanod, Wendy; Ansar, Novalina Maya Sari; Rieuwpassa, Frets Jonas; Palawe, Jaka Frianto Putra; Cahyono, Eko
Jurnal Ilmiah Tatengkorang Vol 8 No 1 (2024): Jurnal Ilmiah Tatengkorang
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Nusa Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54484/tkrg.v8i1.546

Abstract

Kampung Dagho merupakan sentra Perikanan di Kabupaten Kepulauan Sangihe. Kampung Dagho terdapat sarana dan prasarana berupa Pelabuhan Perikanan Perintis dan dua perusahaan penanganan ikan beku, yakni PT. Jassendo Santosa Mandiri dan PT. Perikanan Indonesia Persero. Hasil survei awal diperoleh informasi masih terbatasnya pengetahuan dan keterampilan nelayan dan pekerja di Pelabuhan Perikanan Perintis dalam penanganan ikan melalui sistem rantai dingin. Kegiatan Program Kemitraan Masyarakat Stimulus ini bertujuan untuk memberikan penyuluhan tentang pentingnya penerapan sistem rantai dingin pada ikan hasil tangkapan masyarakat nelayan dan pekerja di Pelabuhan Perikanan Perintis Dagho. Metode pelaksanaan Program Kemitraan Masyarakat Stimulus meliputi penjajakan, identifikasi masalah, penetapan pelaksanaan kegiatan, penyusunan materi dan instrument penyuluhan, pemberian materi, dan evaluasi. Materi penyuluhan yang diberikan, yaitu 1. faktor penyebab kemunduran mutu ikan; 2. penerapan sistem rantai dingin pada penanganan ikan, dan 3. pentingnya sanitasi dan hygiene pada proses penanganan ikan. Dari kegiatan Program Kemitraan Masyarakat Stimulus ini telah berhasil meningkatkan pengetahuan nelayan dan pekerja tentang pentingnya penerapan sistem rantai dingin dan sanitasi hygiene selama proses distribusi ikan dari kapal hingga pada saat proses produksi. Sinergitas antara pemerintah, perusahaan dan akademisi sangat penting dilakukan secara berkala untuk mengedukasi para nelayan dan pekerja khususnya yang beraktivitas di Pelabuhan Perikanan Perintis Dahgo. Dagho village is a fishery center in the Sangihe Islands Regency. Dagho village has facilities and infrastructure from a Pioneer Fishery Port and two frozen fish handling companies, namely PT. Jassendo Santosa Mandiri and PT. Perikanan Indonesia Persero. The initial survey results revealed that the knowledge and skills of fishermen and workers at the Pioneer Fishery Port still needed to be improved in handling fish through the cold chain system. This Stimulus Community Partnership Program activity aims to provide information on the importance of applying the cold chain system to fish caught by fishing communities and Dagho Pioneer Fishing Port workers. Implementing the Stimulus Community Partnership Program includes assessment, problem identification, determination of activity implementation, preparation of extension materials and instruments, provision of materials, and evaluation. The counseling materials provided were: 1. the factors causing the deterioration of fish quality; 2. application of cold chain systems in fish handling; and 3. the importance of sanitation and hygiene in the fish handling process. The activities of the Stimulus Community Partnership Program have increased fishermen's and workers' knowledge about the importance of implementing a cold chain system and sanitation hygiene during the fish distribution from ships to the production process. The synergy between the government, companies, and academics must be carried out regularly to educate fishermen and workers, especially those active in the Dahgo Pioneer Fishing Port.
Characteristics of The Mackerel Tuna Bone Flour (Euthynnus affinis) Produced by Pressure Hydrolysis Method Cahyono, Eko; Tanod, Wendy Alexander; Ansar, Novalina Maya Sari; Sambeka, Yana
PELAGICUS Volume 4 Nomor 3 Tahun 2023
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v4i3.13169

Abstract

Fish bones are a by-product or waste from fish processing, both on a small and large scale. Many efforts have been made to utilize these bones by converting them into bone meal. The use of the pressure hydrolysis method in the production of fish bone meal can produce high-quality products. This study aimed to determine the quality of the mackerel tuna bone meal using the pressure hydrolysis method. The data obtained were then discussed descriptively and qualitatively. The results showed that the pressure hydrolysis method effectively produced mackerel tuna bone meal. The highest yield of mackerel tuna bone meal was obtained in the TT2 treatment with a heating time of 2 hours. The bone meal produced had moisture content ranging from 6.58% to 8.76%, ash content ranging from 96.86% to 98.82%, and organoleptic values such as odor, texture, and color were acceptable to the panelists. During storage for 3 days at room temperature, there was mold growth of Aspergillus flavus and Aspergillus penicillium in the range of 1.25×102 to 1.45×102 colonies per gram and met the minimum standards set by the Indonesian National Standard (SNI).
Growth Characteristics of Vibrio parahaemolyticus Isolated from Lobster (Panulirus sp.) Under Different Temperatures, pH, and NaCl Concentrations Ansar, Novalina Maya Sari; Ijong, Frans Gruber; Tanod, Wendy Alexander; Cahyono, Eko; Pumpente, Obyn Imhart; Palawe, Jaka Frianto Putra
Bioma : Berkala Ilmiah Biologi Vol. 25, No 1, Tahun 2023
Publisher : Departemen Biologi, Fakultas Sains dan Matematika, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/bioma.25.1.74-87

Abstract

Vibrio parahaemolyticus is a bacterium found in estuaries and marine and is a pathogenic bacterium that harms human health. Vibrio parahaemolyticus can contaminate fishery products and potentially contaminate lobster products in North Sulawesi. This study was conducted to determine the presence of V. parahaemolyticus in lobsters collected in two shelters in North Sulawesi. This study also serves as a monitoring function and a means of information on the presence of V. parahaemolyticus. The samples used were lobsters (Panulirus sp.) taken from Malalayang and Tuminting shelters in North Sulawesi. Observations in this study include total bacteria, total Vibrio, and identified V. parahaemolyticus. Isolates of V. parahaemolyticus were characterized by their growth at different temperatures (5, 37, 43 oC); pH (5 - 9); and concentrations of NaCl (0, 1, 3, 5%). The results show total plates for lobster meat from Malalayang 4.3×104 ‒ 1.0×105 CFU/g, while from Tuminting shelter 1.4×104 ‒ 3.9×104 CFU/g. The total plate on lobster gills from Malalayang is 6.2×104 ‒ 1.2×105 CFU/g, while from Tuminting shelter 2.0×104 ‒ 6.7×104 CFU/g. Total Vibrio in lobster meat from Malalayang 6.2×103 ‒ 1.4×104 CFU/g, while from Tuminting shelter 5.2×103 ‒ 7.9×103 CFU/g. Total Vibrio in lobster gills from Malalayang 8.5×103 ‒ 4.6×104 CFU/g, while from Tuminting shelter 7.8×103 ‒ 9.5×103 CFU/g. The Gram staining analysis obtained 96 isolate strains with Gram-negative rods, and 42 strains showed characteristics as V. parahaemolyticus based on the biochemical assay. Vibrio parahaemolyticus can grow optimally at 37°C, pH 7‒8, and NaCl concentration 3‒5%.
POTENSI PENGOLAHAN HASIL PERIKANAN DI KAMPUNG MAHUMU KABUPATEN KEPULAUAN SANGIHE Ansar, Novalina Maya Sari; Ijong, Frans Gruber
Jurnal Ilmiah Tindalung Vol 9 No 2 (2023): 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.v9i2.488

Abstract

Kampung Mahumu terletak di salah satu pulau di Kabupaten Kepulauan Sangihe. Potensi sumber daya perikanan laut di kampung Mahumu cukup besar untuk dikembangkan, karena letak kampung Mahumu yang dikelilingi oleh lautan. Akan tetapi, hingga sekarang potensi sumber daya perikanan laut di kampung Mahumu belum pernah diteliti. Tujuan penelitian ini, yaitu mengidentifikasi potensi sumber daya perikanan laut khususnya pengolahan hasil perikanan di Kampung Mahumu. Penelitian ini dapat memberikan informasi dan kajian dalam pengembangan potensi perikanan di Kampung Mahumu. Penelitian ini menggunakan metode survei dan observasi lapangan serta dianalisis secara deskriptif. Hasil penelitian ini menunjukkan sekitar 40 persen penduduk kampung Mahumu berprofesi sebagai nelayan. Pengolahan hasil perikanan yang ada di kampung Mahumu, yaitu penangkapan dan pendinginan ikan tuna secara tradisional dengan hancuran es dan cool box, pengolahan ikan hiu kering, dan pengeringan teripang. Musim penangkapan ikan tuna pada bulan Agustus – Desember, dan menggunakan metode hand line. Ikan tuna yang ditangkap, dimasukkan dalam cool box dan ditaburkan hancuran es (flake ice) perbandingan 1:1. Pengolahan ikan hiu kering atau kimboleng bahise, dilakukan dengan memotong dan membelah daging ikan hiu dengan kulitnya, lalu dikeringkan dengan dijemur di bawah sinar matahari selama kurang lebih 14 hari. Pengeringan teripang di kampung Mahumu dilakukan dengan mengeluarkan isi perut, kemudian dicuci, dan dijemur di bawah sinar matahari selama kurang lebih 7 hari. Dari hasil penelitian dapat disimpulkan bahwa pengolahan hasil perikanan di kampung Mahumu, yaitu pengolahan ikan hiu dan teripang kering, yang masih dilakukan secara tradisional pada skala rumah tangga Mahumu Village is located on one of the islands in the Sangihe Archipelago Regency. The potential for marine fisheries resources in the village of Mahumu is significant enough to be developed because the sea surrounds the village of Mahumu. However, until now, the potential of marine fishery resources in Mahumu village has never been studied. This study aims to identify the potential of marine fisheries resources, especially the processing of fishery products in Mahumu village. This research can provide information and analyses on developing fisheries potential in Mahumu village. This study used survey methods and field observations and was analyzed descriptively. The results of this study indicate that around 40 percent of the population of Mahumu village work as fishermen. Processing fishery products in Mahumu village, namely traditional catching and cooling of tuna with flake ice and cool boxes, processing dried sharks, and drying sea cucumbers. The fishing season for tuna is from August to December and uses the hand line method. The caught tuna is put in a cool box and sprinkled with flake ice (ratio of 1:1). Processing dried shark or Kimboleng Bahise, is done by cutting and splitting the shark meat with the skin, then drying it in the sun for about 14 days. Sea cucumbers are dried in the village of Mahumu by removing the viscera, washing, and drying in the sun for about seven days. From the study results, we can conclude that the processing of fishery products in Mahumu village, namely the processing of sharks and dried sea cucumbers, is still done traditionally at the household scale
PEMBERDAYAAN KELOMPOK IBU PKK KAMPUNG BAKALAENG DALAM DIVERSIFIKASI OLAHAN HASIL PERIKANAN SEBAGAI UPAYA MEMBANTU MENURUNKAN STUNTING Ansar, Novalina Maya Sari; Sambeka, Yana; Tanod, Wendy Alexander; Rieuwpassa, Frets Jonas; Cahyono, Eko; Takasihaeng, Septania; Tinungki, Maria Notosori
Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol. 5 No. 1 (2025): JIPAM : Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : STAI Darul Qalam Tangerang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55883/jipam.v5i1.126

Abstract

The prevalence of stunting in Bakalaeng Village, Sangihe Islands Regency, reached 68,92% among at-risk families, despite the area's abundant fishery potential. The main issue lies in the low diversification of fish processing, leading to minimal consumption of fish as a protein source. This community service program aimed to empower the Family Welfare Empowerment organization through capacity building in the diversification of fishery products, as an effort to help reduce stunting and improve family economies. The implementation method consisted of four stages: (1) participatory problem identification; (2) program presentation and negotiation; (3) facilitation and mentoring using a problem-based learning approach; and (4) evaluation and monitoring. The results showed a significant increase in the knowledge and skills of the Family Welfare Empowerment organization. The partners have been able to produce innovative processed products such as kaki naga (drum stick) and fish balls, and have shown commitment to developing micro-enterprises. The program successfully created a dual impact: improved family nutritional intake and potential income increase. The local resource-based empowerment approach is effective in addressing stunting and can be a model for other coastal areas.
Enhancing functional rice crackers with Rhizophora mucronata leaves origin Sangihe Islands: A novel approach to boost nutritional and antioxidant properties Tanod, Wendy Alexander; Cahyono, Eko; Rieuwpassa, Frets Jonas; Ansar, Novalina Maya Sari; Sambeka, Yana; Ijong, Frans Gruber; Mandeno, Jefri Anthonius; Palawe, Jaka Frianto Putra
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 4 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.04.3

Abstract

This study aims to develop rice crackers into a functional food enriched with mangrove leaves (Rhizophora mucronata) from the Sangihe Islands, Indonesia, to improve their nutritional and antioxidant capacities. Mangrove leaves were extracted and analyzed using Gas Chromatography-Mass Spectrometry (GC-MS), revealing 10 fatty acid-derived compound profiles. Rice crackers were produced by adding R. mucronata leaf pulp and evaluated for proximate composition (moisture, ash, protein, fat, carbohydrate, and energy), sensory characteristics, and antioxidant capacity. Proximate analysis showed that the rice crackers contained 12.62% protein, 18.51% fat, and 59.75% carbohydrate and complied with the Indonesian National Standard (SNI) for rice crackers regarding moisture content (5.71%). Sensory evaluation showed that rice crackers with added mangrove leaves were well accepted by panelists, with “like” to “very like” ratings for appearance, aroma, taste, and texture. The antioxidant capacity of rice crackers with the addition of mangrove leaves showed moderate activity (IC50 = 123.38 µg/mL) despite a decrease due to the frying process. This study concluded that R. mucronata leaves can be a potential functional ingredient, providing nutritional benefits and antioxidant properties in rice crackers.
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.
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 Takasihaeng, Septania Tampi, Regina Romalya Meilan Tanod, Wendy Tengkue, Fiorenza Puspa Indah Tengkue, Florenza Puspa Indah Thania Kahiking Tinungki, Maria Notosari Tinungki, Maria Notosori Trivonia Kerol Talete Wendy Alexander Tanod Wodi, Stevy Imelda Murniati Yana Sambeka Yana Sambeka