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All Journal Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Chemistry Indonesian Journal of Chemical Research Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Lutjanus Tarjih: Agribusiness Development Journal Agrikan: Jurnal Agribisnis Perikanan Literasi: Jurnal Pengabdian Masyarakat dan Inovasi IPTEK: Jurnal Hasil Pengabdian kepada Masyarakat Komunita: Jurnal Pengabdian dan Pemberdayaan Masyarakat ABDIMAS KAUNIAH JURNAL SAINS dan INOVASI PERIKANAN JURNAL RISET DIWA BAHARI Jurnal Lamellong: Pengabdian Kepada Masyarakat Journal of Innovation and Sustainable Services Indonesian Journal of Coastal and Marine Studies MARFIG: Journal of Fisheries and Marine Resource Management
Mutemainna Karim
Institut Teknologi Dan Bisnis Maritim Balik Diwa
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Teknologi Pengolahan Bandeng Tanpa Duri untuk Meningkatkan Keterampilan Ibu-Ibu Majelis Taklim Al Fattah Sudiang Harianti Harianti; Jumrawati Jumrawati; Husni Angraeni; Mutemainna Karim; Sri Rukmini Kustam; Besse Firma Jamal
Jurnal Lamellong: Pengabdian Kepada Masyarakat (JLPM) Volume 2, Nomor 1, April 2025
Publisher : ASHA Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70188/6jprc808

Abstract

Ikan bandeng merupakan salah satu ikan yang menjadi komoditas unggulan yang memiliki kandungan protein yang sangat tinggi. Pemanfaatan ikan bandeng sebagai bahan baku  baku produk olahan antara lain nugget, bakso, pempek, siomay, otak-otak ikan telah banyak dilakukan.  Ikan bandeng memiliki kelemahan bila dikonsumsi langsung dengan adanya tulang dan duri yang cukup banyak di dalam tubuhnya sehingga sebagian masyarakat tidak mengonsumsinya.  Upaya meningkatkan konsumsi bandeng dengan membuang semua duri yang ada melalui pelatihan penerapan teknologi pengolahan bandeng tanpa duri. Kegiatan Pengabdian Kepada Masyarakat melalui kegitan penyuluhan dan pelatihan ini berdampak positif dalam peningkatan pengetahuan dan keterampilan Ibu-ibu pengurus dan anggota Majelis Taklim Al-Fattah Sudiang Makassar terkait manfaat dan nutrisi ikan bandeng, teknologi diversifikasi pengolahan bandeng tanpa duri, dan teknik pengolahan bandeng tanpa duri. Program Pengabdian Kepada Masyarakat ini telah mendukung program pemerintah dalam hal ini Kementerian Kelautan dan Perikanan yaitu Program Gemarikan (Gerakan Memasyarakatkan Makan Ikan). Peserta sangat antusias mengikuti kegiatan Pengabdian Kepada Masyarakat dan berharap agar selanjutnya diadakan lagi kegiatan pelatihan diversifikasi pengolahan berbahan baku ikan bandeng tanpa duri   
ANALYSIS OF THE APPLICATION OF SANITATION STANDARD OPERATING PROCEDURES (SSOP) IN THE PROCESS OF FREEZING YELLOWTAIL FISH FILLET (CAESIO CUNING) IN PT. ARTI BUANA LAUTAN INDONESIA Mutemainna Karim; Syahrul Syahrul; Awaluddin Awaluddin; Muh. Ayusal Salam
Indonesian Journal of Coastal and Marine Studies Volume 2, Issue 1, 2026
Publisher : LPPM Institut Teknologi dan Bisnis Maritim Balik Diwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63249/ijcms.v2i1.115

Abstract

PT. Arti Buana Lautan Indonesia is a fishery processing company producing frozen yellowtail fish fillets (Caesio cuning) for export markets. This study aimed to analyze the implementation of Sanitation Standard Operating Procedures (SSOP) in the fish fillet freezing process. A descriptive method with a case study approach was used. Data were collected through observations, interviews, and documentation, then analyzed using a checklist based on the Regulation of the Minister of Marine Affairs and Fisheries of the Republic of Indonesia No. 17/PERMEN-KP/2019. The results showed that SSOP implementation was categorized as very good, with an overall average score of 94.71%. The highest score was found in employee health control (96.53%), while the lowest was in water and ice safety (93.94%). Other assessed aspects included cleanliness of food contact surfaces, prevention of cross-contamination, sanitation facilities, chemical handling, and pest control. Overall, SSOP implementation effectively supported product quality assurance and food safety standards for export products.
Analisis Nutrisi Kerupuk Singkong (Manihot esculenta) dengan Fortifikasi Ikan Layang (Decapterus sp) Mutemainna Karim; Jawiana Saokani; Reski Reski
Jurnal Riset Diwa Bahari (JRDB) Volume 2, Issue 1, 2024
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Institut Teknologi dan Bisnis Maritim Balik Diwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63249/jrdb.v2i1.23

Abstract

This research aims to determine the effect of fortification of flying fish (Decapterus sp) on the nutritional value and best formulation of cassava crackers (Manihot esculenta). The benefits of this research are expected to provide information to the public about the most appropriate fortification of flying fish for the quality of cassava crackers based on the chemical properties of water content, ash content, protein content, fat, and crude fiber. This research was conducted in July-August 2022. Proximate testing was carried out at the Fishery Product Quality Implementation Center (BPMPP) and the Makassar Health Laboratory Center (BBLKM). The research method used was an experimental research method using an experimental design, namely a Completely Randomized Design (CRD) consisting of 4 treatments. Based on the ANOVA test, the research results showed that fortification of flying fish (Decapterus sp) had a significant effect on protein content, fat content, water content, ash content, and crude fiber content of cassava crackers (Manihot esculenta). Based on further tests using the Tukey test, it was found that the best formulation for fortification of flying fish (Decapterus sp) on cassava crackers (Manihot esculenta) was the formulation for sample D.
Analisis Nutrisi dan Daya Terima Konsumen terhadap Mie Ubi Jalar (Ipomoea batatas L) Berfortifikasi Rumput Laut Gracilaria sp Viva Deserlia; Mutemainna Karim; Jumrawati Jumrawati
Jurnal Riset Diwa Bahari (JRDB) Volume 2, Issue 2, 2024
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Institut Teknologi dan Bisnis Maritim Balik Diwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63249/jrdb.v2i2.32

Abstract

Making sweet potato noodle products with Gracilaria sp. seaweed fortification is one of the efforts to provide gluten-free products that are good for health and help the community optimize the selling value of seaweed. This study aims to determine the effect of Gracilaria sp. seaweed fortification on the nutritional value of protein content, water content, and gluten content of sweet potato flour and to determine consumer acceptance of sensory quality in sweet potato noodles (Ipomoea batatas L) fortified with Gracilaria sp. seaweed. This study was conducted in May-July 2024 at the Pangkep State Agricultural Polytechnic Biochemistry Laboratory. This study used an experimental method with a Completely Randomized Design (CRD). The parameters tested in this study were protein content, water content, gluten content of sweet potato flour, and sensory quality, namely: appearance, aroma, texture, and taste. Data analysis of protein content, water content, and sensory quality were analyzed using ANOVA. The results of the study showed that the highest protein content of 3.86% was found in seaweed-fortified sweet potato noodles with a concentration of 10% and the lowest protein content of 3.04% was found in seaweed-fortified sweet potato noodles with a concentration of 0% and the highest water content of 13.19% was found in seaweed fortified sweet potato noodles with a concentration of 10%. The lowest value was 11.55% The conclusion is that Gracilaria sp. seaweed fortification has a significant effect on the Nutritional Value of sweet potato noodles. The sensory quality values ​​for color, aroma, and taste with a concentration of 5% are preferred by consumers.
Pemasaran Produk Bandeng Presto dengan Menggunakan Digital Marketing pada 2 UKM Berbeda Novita Alfiana Dhana Mere; Mutemainna Karim; Indra Cahyono
Jurnal Riset Diwa Bahari (JRDB) Volume 2, Issue 2, 2024
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Institut Teknologi dan Bisnis Maritim Balik Diwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63249/jrdb.v2i2.34

Abstract

Digital marketing merupakan kegiatan promosi dan pencarian pasar melalui media digital secara online dengan memanfaatkan berbagai sarana misalnya jejaring sosial. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan digital marketing terhadap pemasaran produk bandeng presto pada UKM Diva Bandeng dan UKM Cahaya Bandeng serta faktor-faktor apa saja yang mempenggaruhi pemasaran digital produk bandeng presto pada UKM Diva Bandeng dan UKM Cahaya Bandeng. Metode yang digunakan pada penelitian ini adalah metode kualitatif. Penelitian ini dilaksanakan pada bulan Mei sampai Juli 2024. Hasil penelitian menunjukan bahwa: 1. Digital marketing 100% sangat efektif dalam pemasaran bandeng presto UKM Diva Bandeng sedangkan bagi UKM Cahaya Bandeng menyatakan digital marketing 30% sangat efektif, 50% netral, 5% tidak begitu efektif dalam pemasaran bandeng presto terhadap UKM Cahaya Bandeng. 2. Faktor yang mempengaruhi UKM Diva Bandeng keterbatasan atau minimnya penggunaan aplikasi onlie berupa mesin pencarian (Website/google) 3,3%, marketplace (Shopee, Tokopedia, Lazada, Makole dan lainnya) 6,7%, media sosial (Whatsaap, Facebook, Instagram dan lainnya) 73,3%, rekomendasi orang lain 10% dan lainnya 6,7% sedangkan bagi UKM Cahaya Bandeng mesin pencarian (Website/google) 3,3%, media sosial (Whatsap, Facebook, Instagram dan lainnya) 66,7%, rekomendasi orang lain 20% dan lainnya 10% terhadap UKM Cahaya Bandeng.
Penambahan Tepung Cangkang Kerang Simping (Placuna Placenta) Terhadap Peningkatan Kalsium, Fosfor dan Magnesium Pada Pakan Mutemainna Karim; Ardiansyah Ardiansyah; Jawiana Saokani Sofyan; Nursyahran Nursyahran
Jurnal Riset Diwa Bahari (JRDB) Volume 3, Issue 1, 2025
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Institut Teknologi dan Bisnis Maritim Balik Diwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63249/jrdb.v3i1.78

Abstract

This study aimed to evaluate the potential of scallop shell meal (Placuna placenta) as a natural mineral source to increase calcium (Ca), phosphorus (P), and magnesium (Mg) content in fish feed formulations. The study used an experimental design with four treatments of shell meal supplementation levels (0%, 10%, 20%, and 30%). Laboratory analysis showed that increasing the concentration of scallop shell meal significantly increased the levels of Ca and Mg in the feed, with the highest values being 92,656.67 µg/g and 2,006.03 µg/g, respectively, at the 30% treatment. Conversely, phosphorus levels decreased with increasing shell meal dosage. The results of the ANOVA test and Tukey's follow-up test showed significant differences (p<0.05) between treatments. This study proves that scallop shell meal can be used as an effective, inexpensive, and environmentally friendly natural mineral additive in fish feed, especially in supporting bone mineralization and energy metabolism
Co-Authors Ahfandi Ahmad Alifia, Frida Angraeni, Husni Angreni, Husni Ardiansyah Ardiansyah Ariansyah Ariansyah Awaluddin Awaluddin Awaluddin Awaluddin Besse Firma Jamal Buana Basir Cahyono, Indra Harianti Harianti Harianti Harianti Harianti Harianti Hasnawati Ibrahim, Muhammad Akmal Indra Cahyono Jamal, Besse Firma Jawiana Saokani Jawiana Saokani Jawiana Saokani Sofyan Jawiana Saokani Sofyan Jumrawati Jumrawati Jumrawati, Jumrawati Khairiyah, Zul Khairiyah, ⁠Zul Kustam, Sri Rukmini Mesalina Tri Hidayani Muchtar, Muthahharah Muh. Ayusal Salam Muh. Ayusal Salam Muh. Rizal Novita Alfiana Dhana Mere Nuraeni L Rapi Nurmiati Nurmiati Nursyahran, Nursyahran Putra Astaman Putri, Tri Widayati Rahmawati Idrus Rahmi Sari Raisa, Daeva Mubarika Rajenah Rajenah, Rajenah Ramadhani, Andi Fitri Reski Reski Roslianti, Roslianti Saokani Sofyan, Jawiana Sofyan, ⁠Jawiana Saokani Sri Rukmini Kustam Suryanto Syahrul Syahrul Tri Widayati Putri Viva Deserlia Wandi Wandi, Wandi Wayan Kantun Yulfatul Ardianti Zul Khairiyah