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Pembekalan Pengetahuan Dan Keterampilan Kuliner Ikan Berbasis Wisata Pantai Di Dusun Lamangkia Desa Topejawa Buana Basir; Nuraeni L. Rapi; Mutemainna Karim; Mesalina Tri Hidayani; Harianti Harianti
Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Topejawa village has the potential to develop a fish culinary business. The coastline that stretches as far as 0.8 km and the existence of fish landing sites (TPI) in the Lamangkia Topejawa Hamlet are very possible for the community to create a fish culinary business that is integrated with the Lamangkia coastal tourism area. The purpose of the activity is to empower the community for fish culinary business and it is hoped that it can help in improving the standard of living of the people of Dusun Lamangkia. The method of carrying out activities is by carrying out social approaches. The approach is carried out through outreach activities, counseling on the processing of fishery products, training and technical guidance on processing, assistance in establishing and legalizing businesses, as well as assistance in the manufacture of business products. The results of the implementation of the activity are the creation of motivation to carry out a fish-based processing business, as well as the formation of the Mentari Lamangkia fish culinary business

The effect of different salting methods on the quality of salted barracuda fish (Sphyraena barracuda) in Barru Regency Rajenah; Husni Angreni; Mutemainna Karim; Harianti
Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Vol 7, No 2 (2023)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.akuatikisle.7.2.125-129

This study aimed to know the effect of salting methods with different concentrations on the quality and organoleptic value of salted barracuda fish (Sphyraena barracuda). This research was conducted from June to July 2020 at the Sumpang Binangae Fish Port, Mangempang Village, Barru Regency. The research method used was an experimental method with four treatments, namely treatment A (salting barracuda with 15% salt concentration), treatment B (salting barracuda with a dry method using 20% salt concentration), treatment C (salting barracuda with a wet method using 15% salt concentration), and treatment D (salting barracuda with a wet method using 20% salt concentration and soaked for six hours). Data analysis used the ANOVA test. The results showed that the highest average value of waer content in sample C was 28.16%. The highest average values of ash and salt content in sample B were 22.11% and 12.38%. The highest average ALT value in sample C was 1.1x104 colonies, while the highest average organoleptic value was in sample D 8.67. This study concludes that the salting of salted barracuda has a significant effect on water content, ash content, salt content, and ALT. The results of the ANOVA for the organoleptic value in terms of appearance, smell, texture, and taste had a significant effect while the organoleptic value of fungi had no significant affected.

Analisis Proksimat dan Organoleptik Ikan Layang (Decapterus macrosma) dengan Penggunaan Minuman Soda sebagai Pengawet Mutemainna Karim; Harianti; Husni Angreni; Jawiana Saokani; Yulfatul Ardianti
JSIPi (JURNAL SAINS DAN INOVASI PERIKANAN) (JOURNAL OF FISHERY SCIENCE AND INNOVATION) Vol 7 No 1 (2023): JURNAL SAINS dan INOVASI PERIKANAN
Publisher : Pascasarjana Universitas Halu Oleo

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

Penelitian ini bertujuan untuk mengetahui kandungan proksimat (protein, lemak, kadar air, kadar abu) dan nilai organoleptik ikan layang (Decapterus macrosoma) dengan penambahan minuman soda sebagai pengawet. Penelitian menggunakan metode ekperimental dengan 3 perlakuan yaitu ikan layang dengan menggunakan es tanpa minuman soda (A), ikan layang dengan menggunakan es dan minuman soda 10% (B), ikan layang dengan menggunakan es dan minuman soda 15% (C). Analisis data menggunakan ANOVA. Hasil penelitian menunjukkan bahwa kadar protein untuk sampel (A) 17,87%, sampel (B) 18,16%, sampel (C) 18,31%, kadar lemak untuk sampel (A) 3,08% sampel (B) 2,61%, sampel (C) 2,43%, kadar air untuk sampel (A) 77,76%, sampel (B) 78,12%, sampel (C) 78,21%, kadar abu untuk sampel (A) 1,22%, sampel (B) 1,07%, sampel (C) 1,02%, nilai organoleptik untuk sampel (A) 7,15, sampel (B) 7,97, sampel (C) 8,20. Kesimpulan penelitian bahwa kadar protein tertinggi yaitu sampel (C), kadar lemak tertinggi yaitu sampel (A), kadar air tertinggi yaitu sampel (C), kadar abu tertinggi yaitu sampel (A), serta nilai organoleptik tertinggi yaitu sampel (C).

Analysis of calcium levels in the carapace of rajungan crab (Portunus pelagicus) Wandi; Mutemainna Karim; Husni Angreni
Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Vol 7, No 2 (2023)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.akuatikisle.7.2.165-168

This research aims to determine differences in calcium levels in small crabs (Portunus pelagicus) in three parts, namely carapace/shell, claw feet and abdomen. This research was conducted from May to June 2023 at UD. Bumi Nusantara Pattiro Sompe, Sibulue, Bone Regency, South Sulawesi. The research method used is an experimental method. with three types of samples (abdomen, claw feet and carapace/shell), calcium level parameters with two repetitions. Data were analyzed using T-test. Based on the research results, it shows that the highest calcium levels are in the carapace/shell (46.77%), followed by the claws (41.91%), while the lowest are in the abdomen (40.76%). The conclusion of this study is that there is a significant difference in levels calcium between the carapace/shell and the abdomen and claw legs but did not differ significantly between the abdomen and claw legs.

Pendampingan Kegiatan Berbudidaya Ikan Sistem Akuaponik Dengan Penggunaan Pakan Mandiri Di Kampung Baru Palanro Buana Basir, Mesalina Tri Hidayani, Mutemainna Karim
KOMUNITA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 2 No 1 (2023): Februari
Publisher : PELITA NUSA TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60004/komunita.v2i1.52

Kegiatan pemeliharaan ikan konsumsi bagi masyarakat mitra Kampung Baru Palanro belum lama digeluti. Pemeliharaan ikan yang terintegrasi dengan menanam sayur (akuaponik) dilakukan secara sederhana di atas kolam. Namun kegiatan pemeliharaan tersebut belum memberi hasil, ikan dan tanaman tidak bertumbuh dengan baik. Salah satu penyebab adalah belum adanya manajemen pemeliharaan yang baik dan teratur. Disamping itu biaya pakan juga menjadi salah satu hambatan di dalam pemeliharaan. Tujuan pelaksanaan kegiatan adalah untuk melakukan transfer teknologi ilmu pengetahuan berbudidaya ikan dan tanaman secara efektif dan efesien kepada ibu-ibu Kampung Baru Palanro. Tahapan kegiatan yang dilaksanakan sebagai solusi permasalahan, yaitu penyuluhan dan pelatihan berbudidaya sistem akuaponik dan pelatihan pembuatan pakan pellet ikan dengan memanfaatkan bahan lokal. Hasil kegiatan memberikan motivasi kepada masyarakat mitra untuk memanfaatkan pekarangan dengan berbudidaya akuaponik. Pengetahuan masyarakat mitra meningkat dari tidak tahu menjadi tahu berbudidaya system akuaponik, serta dari tidak memiliki pengetahuan dan keterampilan membuat pakan pellet menjadi tahu dan terampil. Hasil budidaya ikan sebelumnya tidak menentu dari 1-3 kg ikan menjadi meningkat 5-10 kg. Kegiatan pemeliharaan ikan sudah berjalan dengan baik dan masyarakat mitra juga sudah dapat membuat pakan secara mandiri.

Analisis Faktor Eksternal dan Internal Pemasaran Produk Stik Rumput Laut Koperasi Cahaya Onemelangka di Kecamatan Wangi-Wangi Selatan Kabupaten Wakatobi Roslianti, Roslianti; Karim, Mutemainna; Jumrawati, Jumrawati
Lutjanus Vol 28 No 2 (2023): Lutjanus Edisi Desember
Publisher : Politeknik Pertanian Negeri Pangkajene Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51978/jlpp.v28i2.704

Pendapatan terhadap usaha produk stik rumput laut Eucheuma cottoniii yang tidak menentu atau stabil sehingga terancam akan terjadi kemunduran usaha yang disebabkan keterlambatan atau tidak terjadinya pembaharuan dari segi pemasaran. Penelitian ini bertujuan untuk mengetahui faktor eksternal dan internal yang mempengaruhi pemasaran produk stik rumput laut. Jenis penelitian ini adalah penelitian kualitatif, teknik analisis data yang digunakan dalam penelitian ini adalah deskritif kualitatif dengan metode survei dan wawancara. Penelitian ini dilaksanakan pada bulan Mei – Juni 2023. Hasil penelitian menunjukan bahwa faktor eksternal peluang yang berpengaruh terhadap pemasaran produk stik rumput laut adalah masyarakat menyukai produk stik rumput laut, tingginya dukungan pemerintah untuk pengembangan usaha, peluang besar usaha untuk dikembangkan sedangkan faktor ancaman yang berpengaruh adalah produk mudah ditiru, tuntutan izin BPOM dan Label Halal, berdirinya pesaing yang memproduksi dalam jumlah dan rasa yang beragam. Selanjutnya faktor internal kekuatan yang paling berpengaruh adalah harga jual relatih stabil, tersedianya bahan baku yang mudah didapat, harga produk yang bersaing sedangkan faktor kelemahan adalah kemasan kurang menarik, produk tidak bervariasi, merek tidak sesuai.

Analysis of The Feasibility of Sizes of Blue Swimming Crab (Portunus pelagicus Linnaeus, 1758) As Raw Materials in Processing Business Export Quality Nurmiati, Nurmiati; Ibrahim, Muhammad Akmal; Karim, Mutemainna; Dananjaya, Wayan Kantun
Agrikan Jurnal Agribisnis Perikanan Vol. 16 No. 2 (2023): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v16i2.1857

Blue swimming crab is one of the raw materials for fishery products which is exported to other countries so that it is suspected to have caused an increase in demand and a high intensity of fishing in nature. This study aims to analyze the feasibility of the size of the crab based on the width of the carapace and the weight of the crab as an export raw material at the processing site. The research was carried out from February to April 2023 in Bone Regency. This research is a type of qualitative research with a survey method. The results showed that the number of crabs that were successfully measured was 561 individuals with details of 292 males and 269 females with an overall carapace width size distribution ranging from 114.1 to 227.0 mm (142.74 Â± 13.29 mm) and weights ranging from 103.7-863.7 g (198.48 Â± 55.57g). Male carapace width 114.1-204.3 mm (141.35 Â± 12.36 mm) and weight ranges from 103.7 to 633.7 g (195.38 Â± 46.11g) and females with carapace width ranging from 119.0 -227.0 mm (143.16 Â± 14.24 mm) and a weight ranging from 113.7 to 863.7 g (128.14 Â± 64.20 g). 98.57% of the crab catches that entered the crab processing site for export raw materials met the carapace width requirements and 87.70% met the weight requirements based on the Regulations of the Minister of Maritime Affairs and Fisheries of the Republic of Indonesia number 17 of 2021 and number 16 of 2022.

Analysis of calcium levels in the carapace of rajungan crab (Portunus pelagicus) Wandi, Wandi; Karim, Mutemainna; Angreni, Husni
Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Vol 7, No 2 (2023)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.akuatikisle.7.2.165-168

This research aims to determine differences in calcium levels in small crabs (Portunus pelagicus) in three parts, namely carapace/shell, claw feet and abdomen. This research was conducted from May to June 2023 at UD. Bumi Nusantara Pattiro Sompe, Sibulue, Bone Regency, South Sulawesi. The research method used is an experimental method. with three types of samples (abdomen, claw feet and carapace/shell), calcium level parameters with two repetitions. Data were analyzed using T-test. Based on the research results, it shows that the highest calcium levels are in the carapace/shell (46.77%), followed by the claws (41.91%), while the lowest are in the abdomen (40.76%). The conclusion of this study is that there is a significant difference in levels calcium between the carapace/shell and the abdomen and claw legs but did not differ significantly between the abdomen and claw legs.

The effect of different salting methods on the quality of salted barracuda fish (Sphyraena barracuda) in Barru Regency Rajenah, Rajenah; Angreni, Husni; Karim, Mutemainna; Harianti, Harianti
Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Vol 7, No 2 (2023)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.akuatikisle.7.2.125-129

This study aimed to know the effect of salting methods with different concentrations on the quality and organoleptic value of salted barracuda fish (Sphyraena barracuda). This research was conducted from June to July 2020 at the Sumpang Binangae Fish Port, Mangempang Village, Barru Regency. The research method used was an experimental method with four treatments, namely treatment A (salting barracuda with 15% salt concentration), treatment B (salting barracuda with a dry method using 20% salt concentration), treatment C (salting barracuda with a wet method using 15% salt concentration), and treatment D (salting barracuda with a wet method using 20% salt concentration and soaked for six hours). Data analysis used the ANOVA test. The results showed that the highest average value of waer content in sample C was 28.16%. The highest average values of ash and salt content in sample B were 22.11% and 12.38%. The highest average ALT value in sample C was 1.1x104 colonies, while the highest average organoleptic value was in sample D 8.67. This study concludes that the salting of salted barracuda has a significant effect on water content, ash content, salt content, and ALT. The results of the ANOVA for the organoleptic value in terms of appearance, smell, texture, and taste had a significant effect while the organoleptic value of fungi had no significant affected.

Bioactive Compounds and Microbacteria of Peel-Off Gel Mask Caulerpa racemosa Putri, Tri Widayati; Karim, Mutemainna; Khairiyah, Zul; Ramadhani, Andi Fitri
Indonesian Journal of Chemical Research Vol 11 No 2 (2023): Edition for September 2023
Publisher : Jurusan Kimia, Fakultas Sains dan Teknologi, Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598//ijcr.2023.11-tri

Caulerpa racemosa is a type of seaweed that has the potential to be cultivated because it is known and favored by the public.Caulerpa racemosa is used not only for consumption as food but also for beauty cosmetics because of its ingredients. This study aims to determine the Bioactive content and total plate count (TPC) of the Caulerpa racemosa peel-off gel mask. The pour plate method was used to determine the total plate number of mycobacteria and phytochemical testing in the form of tests for flavonoid, alkaloid, phenolic, tannin, triterpenoids, and saponin. The results showed that the total colony total plate count until the 3rd repetition had an average of 31 col/g. The results of the phytochemical test of the Caulerpa racemosa peel-off gel mask contained bioactive compounds: flavonoid, alkaloid, phenolic, tannins, triterpenoid, and saponin. Conclusion: The Total plate count of Caulerpa racemosa peel off the gel mask complies with Indonesian National standards (INS) with the content of bioactive compounds, namely tannins dan saponins. Caulerpa racemose was used for a pell-off gel mask for the first time.

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