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All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Jurnal Aplikasi dan Inovasi Iptek (JASINTEK) Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat Abdi Wina : Jurnal Pengabdian Kepada Masyarakat Universitas Kristen Wira Wacana Sumba Environmental and Agriculture Management
Ohoiwutun, Maria Kristina
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Peningkatan Kualitas Ikan Teri Kering di Desa Sathean, Kecamatan Kei Kecil, Kabupaten Maluku Tenggara Maria Kristina Ohoiwutun; Elisabeth Cory Ohoiwutun; Cawalinya Livsanthi Hasyim
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 3 No. 2 (2017): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.3.2.150-159

Abstract

The business of dry anchovy processing in Sathean Village, Kei Kecil Southeast Maluku was considered as a household scale with traditional open drying methods that potentially lack of hygiene and sanitation, as well as management product, recording and marketing. To overcome this problem, the Perikanan Negeri Tual team of community services was implementing transfer science and technology focusing on building capacity in simple business administration as well as developing manufacture equipment and technique of drying anchovies. There were four program’s activities that conducted, included 1) Initial community education and service; 2) Counseling on hygiene and sanitation of anchovy drying equipment; 3) Extension on simple management of business administration; and 4) Training on manufacturing and technique of anchovy dryer and its production capacity. The output was measured by the achievement of program implementation, and the result was described as follows: 1) The understanding improvement of partners on dry fish processing business, 2) The ability to make a manufacture equipment of anchovy dryers that proved by constructing two dry anchovy dryers with the size p x l x t = 308 x 208 x 250 cm, 3) The capacity to produce 35–40 kg of dried anchovy with hygienic production process, and 4) The skill to manage simple business administration.
Peningkatan Kemandirian Ekonomi Masyarakat Desa Namar Kabupaten Maluku Tenggara Melalui Diversifikasi Olahan Ikan Tongkol Mirna Zena Tuarita; Maria Kristina Ohoiwutun; Selfia Martha Nara; Saul Abraham Serpara; Nini Munirah Renur
Darmabakti : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 4 No 1 (2023): Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Lembaga Peneliian dan Pengabdian Masyarakat (LPPM) Universitas Islam Madura (UIM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/darmabakti.2023.4.1.1-10

Abstract

Perairan di desa Namar memiliki potensi yang kaya akan sumber daya berbagai jenis ikan pelagis dan demersal seperti ikan kakap, kerapu, tongkol, layang dan teri juga hasil laut lainnya yaitu abalon, teripang, kerang, kepiting. Pada saat musim tertentu nelayan yang memiliki bagan akan mendapatkan hasil yang cukup melimpah. Selain dijual ke pasar sebagian hasil yang tidak laku ataupun tidak bisa ditampung karena keterbatasan peralatan untuk mengawetkan ikan. Kurangnya pengetahuan dan ketrampilan bagi nelayan khususnya ibu-ibu mengakibatkan potensi yang melimpah ini belum bisa dimanfaatkan dengan tepat untuk meningkatkan perekonomian keluarga. Untuk menjawab permasalahan-permasalahan tersebut maka tujuan yang ingin dicapai melalui kegiatan IbM yakni pelatihan diversifikasi olahan ikan tongkol untuk dibuat menjadi nugget ikan, abon ikan, dan pizza ikan tongkol. Metode pelaksanaan kegiatan antara lain penyuluhan, pelatihan dan demonstrasi, serta evaluasi kegiatan. Hasil kegiatan pengabdian menunjukkan peningkatan pengetahuan dan keterampilan sebagian besar peserta pelatihan di atas 60 %.
Pemberdayaan Masyarakat Dalam Budidaya Teripang (Holothuria scabra) Santi Penina Tua Rahantoknam; Mariana Yermina Beruatyaan; Mesyke Angel Rahantoknam; Maria Kristina Ohoiwutun
Jurnal Aplikasi dan Inovasi Iptek Vol 2 No 2 (2021): Jurnal Aplikasi dan Inovasi Iptek No. 2 Vol. 2 April, 2021
Publisher : Denpasar Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52232/jasintek.v2i2.61

Abstract

Watuar Village has mangrove, seagrass and coral reef ecosystems which are also natural habitats for sea cucumbers. Sea cucumbers have been used by the Watuar community by directly catching sea cucumbers to be processed and sold. This habit of taking sea cucumbers causes a decrease in the number of sea cucumbers because the time of taking sea cucumbers has not paid attention to the time or season of sea cucumbers spawning. The purpose of this community service activity is to provide assistance to the community (partners) of Watuar village in sea cucumber cultivation and evaluate the level of partner empowerment in sea cucumber cultivation. Assistance in the cultivation of sea cucumbers was carried out in Watuar village, namely socializing the benefits of mangroves and seagrasses, socializing the gonadal maturity level calendar (TKG) of sea cucumbers, training and implementing the TKG calendar for sea cucumbers, selecting cultivation sites, construction of cultivation containers, making sea cucumber feed, feeding sea cucumbers, measuring growth. sea ​​cucumbers and water quality control. After the implementation of the next activity, an analysis of partner empowerment was carried out using a Likert scale. The results showed a significant increase in partner knowledge and skills by 80% after mentoring in sea cucumber cultivation. From the assistance provided, it can be concluded that the partners are capable and skilled in cultivating sea cucumbers.
PENYULUHAN DAN PELATIHAN PRODUK DIVERSIFIKASI HASIL LAUT DI OHOI YAMTEL, KEI BESAR, MALUKU TENGGARA Tuarita, Mirna Zena; Nara, Selfia Martha; Ohoiwutun, Maria Kristina; Serpara, Saul Abraham
ABDI WINA JURNAL PENGABDIAN KEPADA MASYARAKAT Vol. 2 No. 2 (2022): Abdi Wina Edisi Desember 2022
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Kristen Wira Wacana Sumba

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (817.525 KB) | DOI: 10.58300/abdiwina.v2i2.319

Abstract

Desa Yamtel di Maluku Tenggara dikenal memiliki potensi sumberdaya hasil laut yang cukup melimpah, baik itu perikanan laut maupun pesisir pantai. Masyarakat Yamtel umumnya bekerja di sektor perikanan tangkap seperti nelayan yang menghasilkan produk perikanan seperti ikan tongkol, telur ikan, udang, kepiting, dan cumi-cumi. Saat musim panen tiba, hasil tangkapan melimpah sehingga harga ikan cenderung mengalami penurunan akibatnya dijual dengan harga murah. Selain itu, karena kurangnya pengetahuan masyarakat dalam hal pengolahan, produk umumnya diolah dengan cara tradisional seperti digoreng, direbus atau dibuang begitu saja untuk dijadikan pakan ternak. Padahal diversifikasi dan inovasi produk baru dapat meningkatkan nilai jualnya. Oleh karena itu penyuluhan dan pelatihan diversifikasi berbagai produk hasil laut sangat diperlukan untuk meningkatkan pengetahuan masyarakat khususnya ibu-ibu rumah tangga dan para istri nelayan. Metode pelatihan terdiri dari penyuluhan, pelatihan dan pendampingan. Tahapan kegiatan yang telah dilakukan pada kegiatan ini antara lain pendekatan khalayak sasaran, demonstrasi (penyuluhan dan pelatihan) serta evaluasi kegiatan. Pelatihan diversifikasi meliputi pengolahan ikan tongkol menjadi berbagai macam produk seperti kornet roll ikan dan nugget ikan. Hasil kegiatan menunjukkan daya minat mitra dalam pembuatan berbagai macam produk dari ikan sebesar 80% dan mitra memiliki keterampilan dalam mengolah hasil perikanan. Saran dalam kegiatan ini dapat dilanjutkan dengan pelatihan pengemasan produk dan pemasaran sehingga diharapkan dapat memberikan peluang usaha bagi mitra.
PELATIHAN PEMBUATAN HAND SANITIZER SEBAGAI UPAYA PENINGKATAN KESADARAN HIGIENE DI DESA SELAYAR, MALUKU TENGGARA Serpara, Saul Abraham; Renur, Nini Munirah; Tuarita, Mirna Zena; Selayar, Dedi Lesmana; Jaflean, Yuni Candra; Ohoiwutun, Maria Kristina; Ohoiwutun, Elisabeth Cory
ABDI WINA JURNAL PENGABDIAN KEPADA MASYARAKAT Vol. 5 No. 1 (2025): Abdi Wina Edisi Juni 2025
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Kristen Wira Wacana Sumba

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58300/abdiwina.v5i1.1413

Abstract

Pandemi COVID-19 telah meningkatkan kesadaran masyarakat terhadap pentingnya menjaga kebersihan tangan sebagai salah satu langkah pencegahan penyebaran virus. Namun, akses terhadap hand sanitizer masih terbatas di beberapa daerah, termasuk Desa Selayar, Maluku Tenggara. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memberikan pelatihan pembuatan hand sanitizer berbasis bahan alami dan sesuai standar WHO kepada masyarakat Desa Selayar. Metode pelatihan meliputi penyuluhan, demonstrasi langsung, dan praktik mandiri. Hasil kegiatan menunjukkan antusiasme tinggi dari peserta dan peningkatan pengetahuan serta keterampilan dalam pembuatan hand sanitizer. Kegiatan ini diharapkan dapat mendorong kemandirian masyarakat dalam menjaga kebersihan dan kesehatan lingkungan.
Effects of turmeric extracts (Curcuma domestica) on the quality of octopus (Octopus sp.) crackers Renjaan, Stenly Gawi Mambo; Ohoiwutun, Maria Kristina; Renur, Nini Munirah; Tuarita, Mirna Zena
Environmental and Agriculture Management Vol 1 No 2 (2024): Environmental and Agriculture Management : November 2024
Publisher : Institute for Research and Community Service (LPPM), Universitas Islam Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/eam.1.2.72-79

Abstract

Although octopus is an economically valuable fishery commodity, it is underutilized with some popular processes such as boiling, frying and salting. The octopus-based product development of octopus can be extended through preservation using natural preservatives including turmeric extract. The use of turmeric water extract is expected to be an alternative preservative as well as a seasoning in the production of octopus crackers. The purpose of this study was to determine the best formulation of turmeric extracts (Curcuma sp.) on the quality of octopus crackers (Octopus sp.). The cracker’s formula was added with different levels of turmeric extracts as follows: K.0 (no turmeric extract), K.1 (3%), K.2 (6%), K.3 (9%). The parameters studied were organoleptic quality (appearance, odor, taste and texture) and TPC (Total Plate Count). The results showed that the best quality of octopus crackers on organoleptic parameters was at a concentration of 3%, resulting in appearance (7.2703), odor (7.316), taste (8.03), and texture (8.2802), while the score for the shape reached 9. TPC test at sample with turmeric extract of 9% was 2.7 x 102.
QUALITY OF SCAD MACKEREL (Decapterus sp.) PINDANG PROCESSED AT DIFFERENT LEVELS OF SALTING AND COOKING TREATMENT Ohoiwutun, Maria Kristina; Tuarita, Mirna Zena; Tumiwa, Bruri Berel; Serpara, Saul Abraham; Nara, Selfia Martha
JURNAL LEMURU Vol 3 No 1 (2021): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia
Publisher : Program Studi Teknologi Hasil Perikanan|Fakultas Pertanian|Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/lemuru.v3i1.1276

Abstract

Regarding source of animal protein, pindang (salted and cooked fish) seems to have a greater potentiality than ikan asin (salted and dried fish), since pindang is more favorable in terms of sensory properties; thereby, pindang can be more widely consumed. Besides, pindang is also ready-to-eat product, which make it easier to consume. This research aimed at evaluating the different degree of salting and cooking on quality of scad mackerel pindang. The experiment was carried out according to Randomized Block Design, consisting of two processing methods: steam (A) and pressured or presto (B), with various concentrations of salt, i.e. 5%, 10% and 15%. The sample was then analyzed for content of protein, moisture, ash, as well as hedonic profile. The results showed that the best quality of scad mackerel pindang was achieved at pressured fish with salt 5%, yielding protein of 34,68%, moisture of 64,79%, and ash of 1,80%.
Co-Authors Beruatyaan, Mariana Yermina Cawalinya Hasyim, Cawalinya Jaflean, Yuni Candra Mesyke Angel Rahantoknam Mirna Zena Tuarita Nara, Selfia Martha Nini Munirah Renur Ohoiwutun, Elisabeth Cory Renjaan, Stenly Gawi Mambo Santi Penina Tua Rahantoknam Saul Abraham Serpara Selayar, Dedi Lesmana Selfia Martha Nara Serpara, Saul Abraham Tumiwa, Bruri Berel