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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah ILMU KELAUTAN: Indonesian Journal of Marine Sciences Jurnal Bisnis Perikanan Jurnal FishtecH Panrita Abdi - Jurnal Pengabdian pada Masyarakat Jurnal Fish Protech Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI Jurnal Pendidikan Teknologi Pertanian Jurnal Gema Ngabdi Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT) Journal of Agroscience Indonesia Jurnal Bakti Masyarakat Manajemen Indonesian Journal of Community Empowerment Joong-Ki
Haslianti Haslianti, Haslianti
Fakultas Perikanan Dan Ilmu Kelautan Universitas Halu Oleo Kendari
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Public Health Social Sciences Other

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KARAKTERISTIK MUTU DAN ORGANOLEPTIK PERMEN JELLY RUMPUT LAUT (Eucheuma spinosum) Kamaluddin, La Ode; Haslianti, Haslianti; Sadimantara, Muhammad Syukri
Jurnal Fish Protech Vol 4, No 1 (2021): Jurnal Fish Protech Vol. 4 No. 1 April 2021
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v4i1.18143

Abstract

ABSTRACT            The aim of this study was to determine the quality and organoleptic characteristics of seaweed jelly candy (E. spinosum). This study used a Completely Randomized Design (CRD) consisting of 3 treatments: P1 = Seaweed: sucrose: water = 100 gr: 100 gr: 30 ml, P2 = Seaweed: sucrose: water = 120: 100: 30 ml, P3 = Seaweed: sucrose: water = 140 gr: 100: 30 ml: with there times replication. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a significant difference (P> 0.05) then a further test was performed with a DMRT (Duncan Multiple Range Test) tests at a 95% significance level. The results obtained showed that the concentration of seaweed (E. spinosum), sucrose, and water significantly affected the color, texture, aroma, and taste of seaweed jelly candy. The best treatment was in of P1 with a color value of 3.42 with a category like P1 texture 3.90 with a very like category, P1 aroma 3.58 with a very like category, and P1 a taste of 3.98 with a very like category. The chemical value of seaweed jelly candy is the value of water content 10.16% -13.26%, ash content 0.32-0.44%, and protein content 2.92% -4.17%. Keywords: Chemical test. Jelly candy, seaweed (Eucheuma spinosum), sensory and sucroseABSTRAKTujuan penelitian ini adalah untuk mengetahui karakteristik mutu dan organoleptik  permen jelly rumput laut (E. spinosum). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu : P1 = Rumput laut: sukrosa : air = 100 gr : 100 gr: 30 ml, P2 = Rumput laut: sukrosa : air = 120 : 100 : 30 ml, P3 = Rumput laut : sukrosa : air = 140 gr : 100 : 30 ml : dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian yang diperoleh menunjukkan bahwa Kosentrasi rumput laut (E. spinosum), sukrosa dan air berpengaruh nyata terhadap warna, tekstur, aroma dan rasa permen jelly rumput laut. Perlakuan terbaik terdapat pada perlakuan P1 dengan nilai warna sebesar 3,42 (suka), P1 tekstur 3,90 (sangat suka), P1 aroma 3,58 (sangat suka)dan P1 rasa 3,98 (sanagt suka). Nilai kimia permen jelly rumput laut yaitu nilai kadar air berkisar 10.16%-13.26%, kadar abu berkisar 0,32-0.44% dan kadar protein berkisar 2,92%-4.17%.Kata kunci: Uji kimia, pernen jelly, rumput laut (E. spinosum), sensorik dan sukrosa 
PENGARUH PENGGUNAAN BAHAN PENGASAP TONGKOL JANGUNG DAN SABUT KELAPA TERHADAP NILAI SENSORI DAN KIMIA IKAN TEMBANG (Sardinella Fimbriata) ASAP Arsad, Arsad; Ibrahim, Mohamad Nuh; Haslianti, Haslianti
Jurnal Fish Protech Vol 4, No 1 (2021): Jurnal Fish Protech Vol. 4 No. 1 April 2021
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v4i1.18144

Abstract

ABSTRACT         This study aims to determine the influence of the use of coconut fiber smoke and corn cob against the smoke-high fish and the chemical content of smoked fish. This research uses the group Random Plan (RAK) consisting of three treatments, namely (P1) Coconut husks 3 Kg, (P2) Corn Cob 3 KG, (P3) coconut husks, and Corn cob 3 Kg. Analysis of sensory tests and chemical content (AOAC method). The highest sensory test value, (color) P3 6.76, (Bau) P3 6.38, (flavor) P1 7.05 and (texture) P3 6.14. The highest value of chemical content, the moisture content in Treatment (P3) with a value of 10.06%, ash content (P3) with a value of 8.48%, protein level with value, (P1) 46.64%, and fat with a value (P2) 16.02. The real Difference test statistics (DMRT) show that there are very real influences on, Aroma, ash content, and fat content. Keywords: Sardinella fimbriata, smoke, sensory test, chemical content.ABSTRAKPenelitian ini bertujuan untuk Mengetahui pengaruh pengunaan bahan pengasap sabut kelapa dan tongkol jagung terhadap ikan tembang asap nilai sensori dan kandungan kimia ikan tembang asap. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang terdiri tiga perlakuan yaitu (P1) Sabut Kelapa 3 Kg, (P2) Tongkol Jagung 3 Kg, (P3) Sabut Kelapa dan Tongkol Jagung 3 Kg. Analisis uji Sensori dan kandungan kimia (metode AOAC). Nilai uji Sensori tertinggi, (Warna) P3 6,76, (Bau) P3 6,38, (Rasa) P1 7,05 dan (Tekstur) P3 6,14. Nilai kandungan kimia tertinggi, kadar air pada perlakuan (P3) dengan nilai 10,06%, kadar abu (P3) dengan nilai 8,48%, kadar protein dengan nilai, (P1) 46,64% dan Lemak dengan nilai (P2) 16,02. Dari statistik uji beda nyata (DMRT) menunjukan bahwa terdapat pengaruh sangat nyata pada, Aroma, Kadar Abu dan  Kadar Lemak.Kata kunci: Sardinella  fimbriata, asap, uji sensori, kandungan kimia
KARAKTERISTIK OGANOLEPTIK DAN KIMIA BAKSO IKAN BARAKUDA (Sphyraena jello) DENGAN SUBTITUSI TEPUNG SAGU (Metroxylon sagu) Tanda, La; Haslianti, Haslianti; Suwarjoyowirayatno, Suwarjoyowirayatno
Jurnal Fish Protech Vol 4, No 1 (2021): Jurnal Fish Protech Vol. 4 No. 1 April 2021
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v4i1.18145

Abstract

ABSTRACT         The aim of this study was to determine the effect of sago starch (Metroxylon sago)adding on the organoleptic and proximate value of barracuda fish balls (Sphyraena jello). The design used in this experiment was a completely randomized design (CRD) with three times replication. The parameters observed were sensory teste (appearance smell, taste, and texture) and proximate analysis or chemical teste (water content, ash content, fat content, protein, and carbohydrate content). The results of this study indicate that based on the analysis of various treatments with research were P1=50% sago flour: 50% tapioca starch, P2=65% sago flour: 65% tapioca starch, P3=75% sago flour: 25% tapioca starch dan P4=85% sago flour: 15% tapioca starch. Did not show a significant effect on the sensory and chemical quality of barracuda (Sphyraena jello) fish Meatballs but had different mean in each treatment that shows the best quality of fish meatball treatment P3=75% sago flour: 25% tapioca flour with an appearance value of 4,05, odor 4,26, taste 4.01 and texture 4,00. Keywords: Barakuda fish, meatball, sagoABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan tepung sagu (Metroxilon sagu) terhadap nilai organoleptik dan nilai proksimat bakso ikan barakuda (Sphyraena jello). Penelitian in imenggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan pengulangan sebanyak tiga kali. Parameter yang diamati yaitu uji sensori (kenampakan, bau, rasa dan tekstur) dan analisis proksimat (kadar air, kadar abu, kadar lemak, kadar protein dan karbohidrat). Hasil dari penelitian ini menunjukkan bahwa berdasarkan analisis sidik ragam perlakuan dengan penelitian (P1= tepung sagu 50%: tepung tapioka 50%), (P2= tepung sagu 65%: tepung tapioka 35%), (P3= tepung sagu 75%: tepung tapioka 25%) dan (P4= tepung sagu 85%: tepung tapioka 15%) tidak menunjukkan pengaruh nyata terhadap kualitas sensori dan kimia bakso ikan barakuda (Sphyraena jello) namun memiliki rerata yang beragam pada masing-masing perlakuan. Perlakuan yang menunjukkan kualiatas bakso ikan yang terbaik yaitu perlakuan (P3= tepung sagu 75%: tepung tapioka 25%)  dengan nilai kenampakan 4,05, bau 4,26, rasa 4,01%dan tekstur 4,00.Kata kunci: Bakso, Ikan barakuda, sagu
PENGARUH CARA PENGUKUSAN DAN PENGERINGAN TERHADAP KANDUNGAN SENYAWA FITOKIMIA DAN AKTIVITAS ANTIOKSIDAN TERIPANG KELING (Holothuria atra) DARI PERAIRAN DESA ULUSAWA, KECAMATAN LAONTI, KABUPATEN KONAWE SELATAN Jusman, Jusman; Haslianti, Haslianti; Suwarjoyowirayatno, Suwarjoyowirayatno
Jurnal Fish Protech Vol 4, No 2 (2021): Jurnal Fish Protech Vol. 4 No. 2 Oktober 2021
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v4i2.21752

Abstract

ABSTRACT          The aim of this study was to determine the proximate analysis, phytochemical, and antioxidant value of keling sea cucumbers with different processing methods (steaming at 100oC and drying at 60oC). The parameters tested were proximate analysis (water, ash, protein, fat and carbohydrate content), phytochemicals test (alkaloids, flavonoids, tannins, steroids, triterpenoids and saponins), and antioxidant activity. The results of this study obtained that the highest proximate values of water and carbohydrate content were found in the treatment of fresh sea cucumbers with values of 69.52% and 16.39%, respectivelly. For ash, protein and fat content, were found in the treatment of dried sea cucumbers with values of 10.94%, 53.54%, and 35.07% respectivelly. Phytochemical test of ethanol extract of sea cucumber (Holothuria atra) containing saponins, steroids and triterpenoids. The antioxidant activity test of sea cucumbers contained IC50 values ranging from 4616.35 ppm-3785.92 ppm, the best IC50 value was found in the fresh treatment with a value of 3785.92 ppm.Keywords: Antioxidant, keling, phytochemical, processing, proximate.ABSTRAKTujuan dari penelitian ini adalah untuk mengetahui nilai proksimat, nilai fitokimia dan nilai antioksidan teripang keling dengan cara pengolahan yang berbeda (pengukusan suhu 100oC  dan pengeringan 60oC). Parameter yang diuji yaitu proksimat (Kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat), fitokimia (Alkaloid, flavonoid, tanin, steroid, triterpenoid dan saponin), dan aktivitas antioksidan. Hasil penelitian ini diperoleh nilai proksimat tertinggi kadar air dan kadar karbohidrat terdapat pada perlakuan teripang segar dengan nilai 69,52% dan 16,39%. Kadar abu, kadar protein dan kadar lemak tertinggi terdapat pada perlakuan teripang kering dengan nilai 10,94%, 53,54%, dan 35,07%. Uji fitokimia ekstrak etanol teripang keling (Holothuria atra) mengandung senyawa saponin, steroid dan triterpenoid. Uji aktivitas antioksidan teripang terdapat nilai IC50 berkisar antara 4616,35 ppm-3785,92 ppm, nilai IC50 terendah terdapat pada perlakuan segar dengan memiliki nilai 3785,92 ppm.Kata kunci: Antioksidan, fitokimia, pengolahan, proksimat, teripang.
KARAKTERISTIK SENSORI, NILAI PROKSIMAT DAN TOTAL MIKROBA IKAN PARI (Dasyatis sp.) KERING YANG DIPRODUKSI DI DESA BERO PULAU TIGA KECAMATAN TIWORO UTARA Suhadar, Ashar; Haslianti, Haslianti; Suwarjoyowirayatno, Suwarjoyowirayatno
Jurnal Fish Protech Vol 4, No 2 (2021): Jurnal Fish Protech Vol. 4 No. 2 Oktober 2021
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v4i2.21757

Abstract

ABSTRACT          The aims of this study was to determine the infuence of differents producers on the sensory analysis, proximate analysis, and total microbial values of dried stingray (Dasyatis sp.) in Tiga Village, Bero Island, North Tiworo District. The parameters tested were organoleptic analysis, proximate analysis (water content, ash content, fat content, and protein content), and total microbial (TPC) dried stingray. This study used a non-factorial Completely Randomized Design (CRD) consisting of three treatments (Producer I, Producer II, and Producer III), with there times replications. The data obtained were analyzed using analysis of variance (ANOVA), if the results of the analysis showed significant differences, then Duncan's Multiple Range Test (DMRT) was conducted to determine the significant difference between treatments with a 95% confidence level (= 0.05). The results obtained showed that dried stingrays from different producers had a significant effect on the organoleptic value of appearance and texture, while smell, and taste showed very significant results. The best results for sensory analysis were found in producer II which had a value of appearance of 8.13, odor 8.33, taste 7.26 and texture 8.26. The best treatment in the proximate analysis was found in the Producer II with a water content value of 14.41%, an ash value of 9.75%, a protein value of 40.42%, and a fat value of 0.62%, while the total bacterial value (TPC) showed the best value in Producer II 4.0 x 105 CFU/ml.Keywords: drying, producer, stingray (Dasyatis sp.)ABSTRAKPenelitian ini bertujuan mengetahui pengaruh produsen yang berbeda terhadap nilai sensori, nilai proksimat, dan total mikroba ikan Pari (Dasyatis sp.) kering di produksi di Desa Bero Pulau Tiga Kecamatan Tiworo Utara. Parameter yang diuji yaitu uji organoleptik, uji proksimat (kadar air, kadar abu, kadar lemak, kadar protein), dan total mikroba (TPC) ikan Pari kering. Penelitian ini menggunakan Rancanagan Acak Lengkap (RAL) non faktorial yang terdiri dari tiga perlakuan yaitu Produsen I, Produsen II, dan Produsen III. Masing-masing perlakuan dilakukan 3 kali ulangan sehingga diperoleh jumlah satuan percobaan sebanyak 9 unit. Data yang diperoleh dianalisis menggunakan analisis ragam (ANOVA), jika hasil analisis menunjukan beda nyata maka dilakukan uji Duncan’s Multiple Range Test (DMRT) untuk mengetahui beda nyata antar perlakuan dengan tingkat kepercayaan 95% (a=0,05). Hasil penelitian yang diperoleh menunjukkan bahwa ikan pari kering dari produsen yang berbeda memberikan pengaruh nyata terhadap nilai organoleptik kenampakan dan tekstur sedangkan bau dan rasa menunjukkan hasil yang berpengaruh sangat nyata. Hasil terbaik untuk penilaian organoleptik terdapat pada perlakuan produsen II dimana memiliki nilai kenampakan 8,13, bau 8,33, rasa 7,26 dan tekstur 8,26. Perlakuan terbaik pada uji proksimat terdapat pada perlakuan Produsen II dengan nilai kadar air 14,41%, nilai kadar abu 9,75%, nilai kadar protein 40,42%, dan nilai kadar lemak 0,62%, sedangkan nilai total bakteri (TPC) menunjukkan nilai terbaik yaitu perlakuan Produsen II dengan nilai 4,0 x 105 CFU/ml.Kata kunci: ikan pari (Dasyatis sp.), pengeringan, produsen.
Characterization of Kowoe snail and its antioxidant activity Haslianti Haslianti; Mita Gabriella Inthe; Ermayanti Ishak
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (189.159 KB) | DOI: 10.17844/jphpi.v20i1.16438

Abstract

Gold snail is called “Kowoe” in Celebes Island. They are  widely utilized by people as food.  This snail also has many properties and benefits.  The aims of this study were to determine the best solvent to extract the bioactive components of snails and measure the antioxidant activity. The  proximate analysis was caried out, then quantitative test of antioxidant activity by DPPH method was measured. The results of morphometric measurements showed the meat yield  11.86%. The  proximate analysis of fresh meat  consisted of water content 65.79%, 18.14% protein, 10.49% ash, 4.14% carbohydrates, and fats 3.44%, while the moisture content of dried meat contained  40/ 04%, 38.06% protein, carbohydrates 10.66%, ash 8.53% and 2.70% fat, respectively. The yield of extraction of the active compound using chloroform (non-polar) was 1.78%, ethyl acetate (semi-polar) was 3.41% and 6.63% methanol (polar).  The  snails kowoe contain more the polar of active compounds. The antioxidant activity of crude extract in methanol solvent (polar) had IC50 values  111.28 ppm (moderate).
POTENSI INDUSTRI PENGOLAHAN RUMPUT LAUT MENJADI BIOETANOL Haslianti Haslianti; Muhammad Fajar Purnama; Piliana Waode
Jurnal Bisnis Perikanan (Journal of Fishery Business) Vol 3, No 1: APRIL 2016 : JURNAL BISNIS PERIKANAN
Publisher : Program Studi Agrobisnis Perikanan, Fakultas Perikanan dan Ilmu Kelautan, UHO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (67.33 KB)

Abstract

Seaweed is one source of foreign exchange and a source of income for coastal communities. In addition, it can be used as an ingredient of food, beverages and medicines, some of the processed seaweed such as agar-agar, alginate and carrageenan are a compound that  important in the industry and the amount of carbohydrate and crude fiber contained in seaweed has the potential processed to be bioethanol. This study aims to determine the potential of seaweed cultivation, the amount of seaweed production, the characteristics of the type of seaweed as a potential feedstock into bioethanol, postharvest handling and marketing of seaweed in Buton. Research using network design method APM (Academics, Government, Society). The results showed that for the raw material and the seaweed industry still facing obstacles, especially the quality still low because of the cultivation and post-harvest handling. Nevertheless, the seaweed has been able to contribute to the welfare of local people. Additionally, seaweed Eucheuma cottonii potentially be used as the raw material of bioethanol.Keywords: Bioethanol, Seaweed, Industry, Potential
Verifikasi Metode Uji Lemak Pakan Buatan Asmariani Asmariani; Amriani Amriani; Haslianti Haslianti
Jurnal FishtecH Vol 6, No 1 (2017)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v6i1.4455

Abstract

Verification method is required to generate data analysis with accurate and precise value corresponding to the standrad method. This study aims to verify fat analysis method by using direct extraction method. The study was conducted in Laboratorium Pengujian, FPIK, Universitas Halu Oleo. Fat analysis method verified was direct extraction method or soxhlet method. The results showed that all precision values from experiments I-VIII, consisting of repeatability and reproductibility, have RSD values (0.03 – 0.14) lower than 2/3 RSD Horwitz (1.99). The accuracy results (% Recovery) indicated similarly RSD, lower than 2/3 RSD Horwitz (1.33). Based on these results, it can be concluded that fat analysis method used in Laboratorium Pengujian, meet the pecise and accuray standard, and generates valid data and accounted for.
Pengaruh Induksi Autotomi pada Kepiting Bakau (Scylla serrata, Scylla tranquebarica, Scylla paramamosain) terhadap Sintasan, Molting, dan Pertumbuhan di Tambak Rakyat Kelurahan Anggoeya Kendari-Sulawesi Tenggara Muhammad Fajar Purnama; La Ode Aliman Afu; Haslianti Haslianti
Jurnal FishtecH Vol 5, No 2 (2016)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v5i2.3946

Abstract

Mud crab is one of brackish water commodity with high ecological and economical value, which is a lot of demand from the local, regional and also foreign market. This study aims to determine autotomi induction effect on the survival rate, molting, and growth of the mud crab (Scylla serrata, Scylla tranquebarica, and Scylla paramamosain). This research was conducted in November-January 2013, which is located in the traditional ponds in Anggoeya Village, Poasia District, Municipality of Kendari, Southeast Sulawesi. It used a completely randomized design (CRD) with 3 treatments and 3 replications, thus in this study, theirs 9 units of experiments which each experimental unit consisted of 10 crabs test. Treatment was applied in this study is the autotomi induction treatment on the mud crab S. paramamosain, S. tranquebarica, and S. serrata. Data were analyzed by analysis of variance (ANOVA). If the results showed the significant effect, it would proceed by the least significant difference (LSD) at the 95% confidence level (α = 0,05). As a tool to carried out the statistical tests were used the SPSS version 17.0 program package. The results showed that autotomi induction treatment on the different types significantly the different results (p<0,05) to the survival rate and molting perfection, but it was not significantly different (p>0,05) to the absolute growth and molting period of the mud crab (S. paramamosain, S. tranquebarica, and S. serrata).
PENGUATAN SISTEM RANTAI PASOK KOMODITI RAJUNGAN UNTUK MEMINIMALISIR DAMPAK PANDEMI COVID 19 PADA UMKM PENGOLAH DAN NELAYAN RAJUNGAN DI DESA WANGKOLABU DAN DESA BONTUBONTU KECAMATAN TOWEA KABUPATEN MUNA PROVINSI SULAWESI TENGGARA Waode Aswati, Sulvariani Tamburaka, Haslianti, Naslina Alimina
Jurnal Pengabdian Pada Masyarakat MEMBANGUN NEGERI Vol 5 No 1 (2021): Jurnal Pengabdian Kepada Masyarakat Membangun Negeri
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35326/pkm.v5i1.881

Abstract

Menurunnya harga rajungan segar serta tingginya jumlah barang reject yang disebabkan oleh pembelian terbatas dan tingginya kulaitas yang diberlakukan oleh eksportir untuk pembelian bahan baku, menempatkan pengolah rajungan dan nelayan penangkap rajungan sebagai pihak yang paling terdampak akbiat pandemi Covid-19 ini. Melalui PKM Solusi yang ditawarkan oleh Tim PKM adalah memperkuat rantai pasok awal komoditi rajungan di tingkat nelayan dan pengolah melalui kegiatan (1). Penyuluhan, pelatihan, dan pendampingan tentang praktek pengkapan ramah lingkungan untuk menjamin ketersedian stok; (2). Penanganan hasil tangkapan untuk menjamin mutu bahan baku; (3). Pengolahan rajungan yang tidak memenuhi standar untuk menciptakan sumber pendapatan tambahan bagi nelayan; (4). Pelatihan dan pendampingan pengelolaan keuangan bisnis untuk menghasilkan UMKM yang evisien dan produktif. Metode pelaksanaan/tahapan dalam melaksanakan solusi yang ditawarkan untuk mengatasi permasalahan adalah sebagai berikut: penyuluhan, pelatihan dan pendampingan. Setelah pelaksnaan kegiatan PKM miniplant dan nelayan sasaran kegiatan mengalami peningkatan wawasan dan keterampilan dalam bidang produksi, dan manajemen usaha serta menukan alternatif menemukan alternatif pendapatan.
Co-Authors Alam, Yusuf Amriani Amriani Andini Sundowo Anharullah, La Ode Muhammad Aqmal Khaery ARDIANSYAH ARDIANSYAH Ardiansyah Ardiansyah Arsad, Arsad Asmariani Asmariani Asmariani Asmariani Asmariani, Asmariani Asnani Asnani Asriyana Asriyana Baharum, Syarul Nataqain Bana, Sahindomi Bangki, Rafida Baru Sadarun Dedy Oetama Ermayanti Ishak, Ermayanti Fatmawati, Fatmawati Febrianto, Fandi Findra, Muhammad Nur Fristiohady, Adryan Gandri, La Gusti Ayu Kade Sutariati Handrawan, Handrawan Hasuba, Tezza Fauzan Herlan Hidayat Hidayat, Herlan Huli, Laode Ibrahim, Mohamad Nuh Idin, Sahidin Indrayani Indrayani INDRAYANI INDRAYANI Ira Ira, Ira Jaldin, Arifi Jusman Jusman Kamaluddin, La Ode La Ode Aliman Afu La Ode Baytul Abidin La Ode Huli La Ode M. Yasir Haya, La Ode M. La Ode Muhammad Yasir Haya Lawelle, Sjamsu Alam Lifendro, Lifendro Mariani Mariani Maulana, Fazirul Mita Gabriella Inthe Mitra, Lia Muhaimin Hamzah Muhammad Fajar Purnama Muhammad Iqbal Nadia, Laode Muhammad Hazairin Nur Asyik, Nur Nurnaningsih A Permatahati, Yustika Intan Piliana, Wa Ode Rahmadani Rahmadani Ratna Diyah Palupi Rusnawati Rusnawati, Rusnawati Sadimantara, Muhammad Syukri Samsi Burhan Sarlin, La Ode Sarni Sarni Siti Rahmawati Sjamsu Alam Lawelle Suhadar, Ashar Suwarjoyowirayatno Suwarjoyowirayatno Suwarjoyowirayatno, Suwarjoyowirayatno Syafar, Ahmad Syahruddin Syahruddin Tanda, La Tezza Fauzan Hasuba Wa Ode Nila Farlin Wanda Wanda Wiwik Handayani Yakin, Aenul Yodha, Agung Wibawa Mahatva Yundari, Yundari Yustika Permatahati Intan Permatahati Zahra Rahman