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All Journal Bawal : Widya Riset Perikanan Tangkap Nekton Hippocampus: Jurnal Pengabdian Kepada Masyarakat Buletin SWIMP
Muh Kasim
Politeknik Kelautan dan Perikanan Sorong
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Environmental Science Social Sciences Veterinary Other

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PENGOPERASIAN SHUTTER DAN PANCING CUMI IRADIUM PADA PENANGKAPAN UMPAN HANDLINE TUNA UNTUK KEBERLANJUTAN Hendra Poltak; Misbah Sururi; Sudirman Sudirman; Muhammad Ali Ulat; Abudarda Razak; Muh Kasim
Buletin SWIMP Vol 1 No 02: November 2021
Publisher : Politeknik Kelautan dan Perikanan Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (272.776 KB) | DOI: 10.15578/bs.v1i02.18

Abstract

handline is an environmentally friendly and low-cost fishing gear. This fishing gear can be modified so that it can reduce the operational and environmental impact of service partners as many as 10 people are representatives of handline fishermen, Pulau Raam Village. The material given is in the form of understanding sustainable fisheries, shutter fishing, and iradium squid fishing. Evaluation of the results of socialization by conducting question and answer interactions was obtained. Most of them understood the material given.
PEMAHAMAN PERAN KELOMPOK USAHA BERSAMA SEBAGAI UPAYA PENGEMBANGAN EKONOMI KREATIF WISATA BAHARI Handayani Handayani; Muhamad Ali Ulat; Endang Gunaisah; Ismail Ismail; Mustasim Mustasim; Muh Kasim; Hendra Poltak
Buletin SWIMP Vol 2 No 01: Mei 2022
Publisher : Politeknik Kelautan dan Perikanan Sorong

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Abstract

The joint business group is a strategy carried out in developing the creative economy of marine tourism in Malaumkarta. Development efforts are carried out by empowering the community through understanding the role of joint business groups. As many as 20 partners were empowered through interactive lectures and discussions. The results of the evaluation of the achievement of KUBe issues, strategies, problems and strengthening of KUBe were reached by 80%, the growth stage was reached by 75%, KUBe development was reached by 75%, work liaison system by 100%, and monitoring and evaluation published by 80% .
SOSIALISASI DAN PRAKTIK ALAT KESELAMATAN DASAR DI LAUT UNTUK MENINGKATKAN PENGETAHUAN DAN KETRAMPILAN PENGUNJUNG WISATA BAHARI Ratna Ratna; Sri Wahyuni Firman; Muh Kasim; Endang Gunaisah; Misbah Sururi; Hendra Poltak
Buletin SWIMP Vol 2 No 01: Mei 2022
Publisher : Politeknik Kelautan dan Perikanan Sorong

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Abstract

The potential contained in the sea is able to create a source of welfare for humans with the ability to manage it sustainably. However, the sea can also be a source of disaster if the management of marine resources is not known and avoids disasters at sea. Community service to provide an understanding of maritime potential and the practice of safety equipment to increase knowledge and skills for partners who visit tourist attractions. Servants carried out socialization through lectures and practices using basic safety equipment to 20 Aisyiyah partners. Observations were made to determine the partner's ability to carry out the requested practice with the result that all partners were able to use basic safety tools properly. The skills acquired by partners can be applied to activities at Sea.
The AYO SELAMATKAN LINGKUNGAN MELALUI PENGELOLAAN SAMPAH PLASTIK DENGAN MEMBUAT PRODUK ECOBRICK: LET'S SAVE THE ENVIRONMENT THROUGH PLASTIC WASTE MANAGEMENT BY MAKING ECOBRICK PRODUCTS Hendra Poltak; Asmira Rumalolas; Renaldo Fredly Rumaherang; Muh Guntur Ketuut; Nur Anjelika Saputri; Zakeus Wuarbanaran; Ristiana Dwi Cahyani; Simon Manutilaa; Leoni Hayu Sabrina Putri; Handayan Handayani; Muhfizar Muhfizar; Muh Kasim; Yani Nurita Purnawanti; Asthervina Widyastami Puspitasari
Buletin SWIMP Vol 3 No 01: MAY 2023
Publisher : Politeknik Kelautan dan Perikanan Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/bs.v3i02.53

Abstract

Plastic waste management is an important issue in efforts to maintain environmental sustainability. Efforts to control plastic waste are carried out through training on making ecobricks as a management of plastic waste to student partners at MI Al Ikhtiar Al Ma'arif 4 School, Sorong Regency on December 9, 2022. This training aims to increase awareness the public about the importance of managing plastic waste and to introduce the ecobrick concept as a solution in plastic waste management. The method of implementing the training is through hands-on practice of making ecobricks and delivering material on the introduction of waste and the environment and the role of ecobricks in overcoming the problem of plastic waste. The results of the training through showed an increase in participants' understanding and skills in managing plastic waste using ecobricks.
Back Matter April 2023 Muh Kasim
BAWAL Widya Riset Perikanan Tangkap Vol 15, No 1 (2023): (APRIL) 2023
Publisher : Politeknik Kelautan dan Perikanan Sorong

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Abstract

Back Matter April 2023
Chemical Composition of Fresh and Dried Penja Fish (Sicyopterus pugnans) Muh Kasim; Ida Astuti; Darmawan Darmawan
Nekton Vol 5 No 2 (2025): Nekton
Publisher : Politeknik Negeri Sambas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/nekton.v5i2.1049

Abstract

Sicyopterus pugnans, commonly known as Penja fish, is a freshwater endemic species with a savory taste and distinctive aroma, making it a popular food commodity in West Sulawesi, Indonesia. This fish is commonly consumed either fresh or dried. This study aimed to determine and compare the nutritional composition of Penja fish in fresh and dried forms. The study employed an experimental method using proximate analysis, which included measurements of protein, fat, ash, and moisture content. The samples consisted of fresh Sicyopterus pugnans and traditionally processed dried fish. The results showed that fresh Penja fish contained 17.98% protein, 3.62% fat, 1.55% ash, and 71.87% moisture. In contrast, dried Penja fish exhibited increased nutrient concentrations with 63.80% protein, 12.70% fat, 7.88% ash, and reduced moisture content of 12.54%. The study concludes that Penja fish is highly nutritious, particularly in protein content, and has significant potential to be developed as a high-nutrient local food source.
Pelatihan Dasar Selam bagi Pelajar dan Mahasiswa untuk Meningkatkan Keterampilan Kelautan di Kota Sorong Lay Tjarles; Abdul Ghofir; Muh Kasim; Rohyadi Rohyadi; M. Nurtubini; Egbert Josua Sirait; Sugito Sugito; Anthon Apolos Orisu; Samsul Bachri; Max Siaila; Fataha Ilyas Hasan; Ahwan Abdullah; Rusli Rusli; Dheni Rossarie; Sri Wahyuni Firman
Hippocampus: Jurnal Pengabdian Kepada Masyarakat Vol 5 No 1 (2026): JUNI 2026
Publisher : PUSAT PENELITIAN DAN PENGABDIAN PADA MASYARAKAT (PPPM) POLITEKNIK NEGERI SAMBAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/hippocampus.v5i1.1341

Abstract

This community service program introduced ocean literacy, basic diving skills, and marine safety to high school and university students in Sorong. The activity aimed to improve participants' introductory knowledge and skills in basic diving, safety at sea, and human-resource development for the marine and fisheries sector. It was conducted at the Sorong Marine and Fisheries Polytechnic campus on 29 April 2026, 08:00-17:00 WIT. Training combined lectures, case studies, scuba-equipment demonstrations, and supervised practice at the campus beach. Topics covered diving equipment, basic techniques, buddy coordination, buoyancy, emergency procedures, diving health and pressure principles, and recognition of potentially dangerous marine life. Learning was evaluated through oral pre-test and post-test questions using equivalent competency indicators. The activity integrated classroom learning, equipment familiarization, and direct practice. Quantitative pre-test and post-test scores were not included in the data supplied for manuscript preparation; therefore, numerical learning gains should be added after the evaluation recap is available.
Quality Characteristics of Tuna Trim Surimi Patties with Added Carrageenan: Proximate, Sensory, and Physical Analyses Muh Kasim; Nurlaeli Fattah; Ida Astuti; Daniel Heintje Ndahawali; Rusli Rusli; Sri Wahyuni Firman; Endang Gunaisah
Nekton Vol 6 No 2 (2026): Nekton (Issue in Progress)
Publisher : Politeknik Negeri Sambas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/nekton.v6i2.1190

Abstract

Tuna trim is a fishery by-product with potential for processing into surimi-based value-added products. This study evaluated the effects of κ-carrageenan concentrations (0.5%, 1.0%, and 1.5% w/w; two replications per treatment) on the proximate composition, sensory characteristics, and physical quality of tuna trim surimi patties. Proximate parameters, including moisture, ash, protein, fat, and crude fiber, were analyzed according to AOAC methods. Sensory evaluation was conducted using a 5-point hedonic scale for texture, taste, color, and flavor, while physical quality was assessed using folding and biting tests. Descriptive statistics were calculated for all parameters, and differences among treatments were analyzed using the Kruskal–Wallis test (α = 0.05) because the small number of replications did not meet the normality assumption required for parametric ANOVA. The results showed that carrageenan addition did not significantly affect any proximate or sensory parameter (p > 0.05). Moisture content ranged from 60.66–63.89%, ash from 1.88–1.94%, protein from 12.27–13.05%, fat from 0.145–0.207%, and crude fiber from 5.97–6.40%. Although the sensory differences were not statistically significant, the 1.0% κ-carrageenan treatment yielded the highest mean sensory scores and the best physical quality, achieving Grade A in the folding test and a chewy texture in the biting test. In contrast, patties containing 0.5% and 1.5% κ-carrageenan tended to break during physical testing. Therefore, 1.0% κ-carrageenan represents the most promising formulation for further development of tuna trim surimi patties.
Co-Authors Abdul Ghofir Abudarda Razak Ahwan Abdullah Anak Agung Gede Sugianthara Anthon Apolos Orisu Asmira Rumalolas Daniel Heintje Ndahawali Darmawan Darmawan Dheni Rossarie Egbert Josua Sirait Endang - Gunaisah Fataha Ilyas Hasan Handayan Handayani Ida Astuti Ismail Ismail Lay Tjarles Leoni Hayu Sabrina Putri M. Nurtubini Max Siaila Misbah Sururi Muh Guntur Ketuut Muhamad Ali Ulat Muhammad Ali Ulat Muhfizar, Muhfizar Mustasim, Mustasim Nur Anjelika Saputri Nurlaeli Fattah Poltak, Hendra Puspitasari, Asthervina Widyastami Ratna Ratna Renaldo Fredly Rumaherang Ristiana Dwi Cahyani Rohyadi Rohyadi Rusli Rusli Samsul Bachri Simon Manutilaa Sri Wahyuni Firman Sudirman Sudirman Sugito Sugito Yani Nurita Purnawanti Zakeus Wuarbanaran