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All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat KAREBA : Jurnal Ilmu Komunikasi Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Riset Bisnis dan Manajemen
Cawalinya Hasyim, Cawalinya
Politeknik Perikanan Negeri Tual
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PROMOSI WISATA KULINER SEAFOOD DI MAKASSAR The Promotion Of Seafood Culinary Tourism In Makassar Hasyim, Cawalinya; Unde, Alimuddin
KAREBA : Jurnal Ilmu Komunikasi Vol.1 No.3 Juli - September 2011
Publisher : KAREBA : Jurnal Ilmu Komunikasi

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

Abstract

AbstractThis research aims to find out promotion forms of seafood culinary tourism in Makassar and promotion activities done in promoting seafood culinary tourism in Makassar to attract tourists’ interest. This research was formed the background of promotion of form and activity done by restaurant and hotel managers in promoting seafood as one of the culinary tourism object in Makassar. The data were obtained through interview to 17 informants. They were then analyzed using descriptive qualitative analysis. The results show that restaurant managers rely the on promotion more on face-to-face promotion, so it is very rare to do promotion through mass media, while hotel managers more intensively do promotion. It is also found that hotel managers have more perfect plan before doing promotion, while restaurant managers do promotion only when the rate of visit is low. Hotel managers also used printed media, electronic media, internet to do promotion, while restaurant managers do not use internet mediaAbstrakPenelitian ini bertujuan untuk mengetahui bentuk-bentuk promosi wisata kuliner seafood di Makassar dan Aktifitas promosi yang dilakukan dalam mempromosikan wisata kuliner seafood di Makassar untuk menarik minat wisatawan. Penelitian ini dilatarbelakangi oleh bentuk dan aktifitas promosi yang dilakukan oleh pengelola rumah makan/restoran dan pengelola hotel dalam mempromosikan seafood sebagai salah satu obyek wisata kuliner di Makassar. Metode yang digunakan adalah metode penelitian deskriptif kualitatif dengan mewawancarai 17 informan. Hasil Penelitian ini menunjukkan bahwa pengelola rumah makan/restoran lebih mengandalkan promosi dari mulut ke mulut sehingga sangat jarang melakukan promosi melalui media massa, sedangkan pengelola hotel lebih intensif melakukan promosi. Penelitian ini juga menemukan bahwa pengelola hotel mempunyai perencanaan lebih matang sebelum berpromosi sedangkan pengelola rumah makan/restoran berpromosi hanya berdasarkan pada rendahnya tingkat kunjungan wisatawan. Pengelola hotel juga menggunakan media cetak, elektronik dan internet dalam berpromosi sedangkan pengelola rumah makan/restoran tidak menggunakan media internet.
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.
PROMOSI WISATA KULINER SEAFOOD DI MAKASSAR The Promotion Of Seafood Culinary Tourism In Makassar Cawalinya Hasyim; Alimuddin Unde
KAREBA : Jurnal Ilmu Komunikasi Vol.1 No.3 Juli - September 2011
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31947/kjik.v1i3.311

Abstract

AbstractThis research aims to find out promotion forms of seafood culinary tourism in Makassar and promotion activities done in promoting seafood culinary tourism in Makassar to attract tourists’ interest. This research was formed the background of promotion of form and activity done by restaurant and hotel managers in promoting seafood as one of the culinary tourism object in Makassar. The data were obtained through interview to 17 informants. They were then analyzed using descriptive qualitative analysis. The results show that restaurant managers rely the on promotion more on face-to-face promotion, so it is very rare to do promotion through mass media, while hotel managers more intensively do promotion. It is also found that hotel managers have more perfect plan before doing promotion, while restaurant managers do promotion only when the rate of visit is low. Hotel managers also used printed media, electronic media, internet to do promotion, while restaurant managers do not use internet mediaAbstrakPenelitian ini bertujuan untuk mengetahui bentuk-bentuk promosi wisata kuliner seafood di Makassar dan Aktifitas promosi yang dilakukan dalam mempromosikan wisata kuliner seafood di Makassar untuk menarik minat wisatawan. Penelitian ini dilatarbelakangi oleh bentuk dan aktifitas promosi yang dilakukan oleh pengelola rumah makan/restoran dan pengelola hotel dalam mempromosikan seafood sebagai salah satu obyek wisata kuliner di Makassar. Metode yang digunakan adalah metode penelitian deskriptif kualitatif dengan mewawancarai 17 informan. Hasil Penelitian ini menunjukkan bahwa pengelola rumah makan/restoran lebih mengandalkan promosi dari mulut ke mulut sehingga sangat jarang melakukan promosi melalui media massa, sedangkan pengelola hotel lebih intensif melakukan promosi. Penelitian ini juga menemukan bahwa pengelola hotel mempunyai perencanaan lebih matang sebelum berpromosi sedangkan pengelola rumah makan/restoran berpromosi hanya berdasarkan pada rendahnya tingkat kunjungan wisatawan. Pengelola hotel juga menggunakan media cetak, elektronik dan internet dalam berpromosi sedangkan pengelola rumah makan/restoran tidak menggunakan media internet.
PREFERENCE AND LITERACY: FISHERMEN AND MARINE FARMERS IN SMALL ISLANDS REGION TO USE FINTECH Ngangun, Tati Atia; Pentury, Frischilla; Teniwut, Roberto Mario Kabi; Hamid, Syahibul Kahfi; Rahantoknam, Meyske Angel; Hasyim, Cawalinya Livsanthi; Teniwut, Wellem Anselmus
Jurnal Riset Bisnis dan Manajemen Vol. 17 No. 2 (2024): August Edition
Publisher : Faculty of Economic and Business, University of Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jrbm.v17i2.7751

Abstract

   The aimed of the study was to explore knowledge as proxy to literacy to the preference to use fintech by fishermen and marine farmers in Kei Islands, Maluku Indonesia. Data collected used purposive sampling with total 318 samples used by questionnaires, we then use smartPLS to analysis data using path analysis. The result showed that knowledge has positive direct and significant effect on the preference to use fintech, moreover, the more familiar fishermen and marine farmer to ICT, higher preference to use fintech, also more options available to fintech can increase the intention to get finance by MSMEs. This important to have empirical information on MSMEs in small islands region on their view to use fintech as a baseline to plan further effective plans to help MSMEs to develop their business.
Community Empowerment Through Increasing IKABEL Stick Production in Ohoitel Village, Tual City: Pemberdayaan Masyarakat Melalui Peningkatan Produksi Stik  IKABEL di Desa Ohoitel Kota Tual Anna Maria Ngabalin; Hasyim, Cawalinya Livsanthi; Kristhina Priskila Rahael; Elisabeth Cory Ohoiwutun; Tati Atia Ngangun; Usman Madubun; Roberto Mario Kabi Teniwut; Esmeralda Ongirwalu; Emiliana Ohoirat
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 9 No. 4 (2025): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/539rmy94

Abstract

This community service program focuses on the empowerment of the Rahanyam UMKM group producing Stik IKABEL (fish, moringa, and enbal), a healthy snack with high nutritional value. The selection of this topic stems from the potential of local ingredients and the necessity to improve production efficiency. The methods implemented included training on machine use, production techniques, and marketing strategies. The anticipated outcome is an increase in production capacity, a better understanding of financial management, and enhanced promotional strategies. These improvements will significantly contribute to the sustainability of the Rahanyam UMKM group and help elevate the local economy.  
The Community Service of Coconut Fish Floss Business Group in Tamedan Village, Tual City: Pengabdian Masyarakat kelompok usaha Abon Ikan Kelapa di Desa Tamedan Kota Tual Hasyim, Cawalinya Livsanthi; Ngangun, Tati Atia; Rahael, Kristina Priskila; Rahantoknam, Meyske Angel; Madubun, Usman; Matdoan, Firmansyah; Taweatubun, Madina; Rettob, Wa Asri
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 4 (2024): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v8i4.17430

Abstract

Tamedan Village is one of the fish producing villages so obtaining raw materials for making fish floss is very easy to obtain. The partner for this activity is the coconut fish floss business group, which is still making shredded meat in a simple way due to a lack of knowledge about the shredded mixer tool which can speed up the processing process, the product packaging is also still very simple and has not been able to market its products widely due to limited knowledge about marketing activities and the lack of it. partner's understanding of business management and there is no bookkeeping yet. The aim of this service activity is Technology Transfer for using tools to make coconut fish floss to make it more practical. Carrying out counseling, training and demonstrations as well as assistance regarding the shredded production process using a shredded mixer, using labeled packaging and simple bookkeeping training. The results of this service activity can provide an understanding of shredded mixer tools, provide skills in processing fish floss and packaging with labels so that the product loks attractive and can increase sales and partner understanding in terms of financial recording.
Utilization of Stick Printing Technology in the Seaweed Stick Business Group in Dullah Laut Village, Tual City: Pemanfaatan teknologi alat pencetak Stik pada Kelompok Usaha Stik Rumput Laut di Desa Dullah Laut Kota Tual Rahael, Kristhina Priskila; Ngangun, Tati Atia; Rahantoknam, Meyske Angel; Ngabalin, Anna Maria; Hasyim, Cawalinya; Matdoan, Firmansyah; Wakim, Desmon
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 9 No. 3 (2025): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v9i3.24315

Abstract

Stik Rumput Laut merupakan produk makanan yang semakin populer di masyarakat. Rumput laut kaya akan nutrisi dan memiliki banyak manfaat kesehatan. Usaha Stik Rumput Laut yang dikelola oleh Ibu Jamco di Desa Dullah Laut telah berjalan selama 5 tahun. Desa ini dikenal dengan budidaya rumput laut yang luas, memudahkan akses bahan baku dengan harga terjangkau. Namun, kelompok ini menghadapi tantangan dalam proses produksi yang masih manual, mengakibatkan waktu produksi yang lama dan output yang terbatas. Selain itu, kemasan produk masih sederhana tanpa label, dan pemahaman tentang pemasaran serta manajemen keuangan juga rendah. Program ini menawarkan solusi berupa penyediaan alat, perbaikan kemasan, pembuatan label, serta pelatihan dalam pemasaran dan manajemen keuangan. Hasil dari kegiatan ini diharapkan mencakup peningkatan peralatan produksi, kemasan, dan manajemen pemasaran
Co-Authors Alimuddin Unde Alimuddin Unde, Alimuddin Anna Maria Ngabalin Emiliana Ohoirat Esmeralda Ongirwalu Hamid, Syahibul Kahfi Kristhina P. Rahael, Kristhina P. Madubun, Usman Matdoan, Firmansyah Meyske Angel Rahantoknam Ngabalin, Anna Maria Ngangun, Tati Atia Ohoiwutun, Elisabeth Cory Ohoiwutun, Maria Kristina Pentury, Frischilla R M K Teniwut Rahael, Kristina Priskila Rahantoknam, Meyske Angel Rettob, Wa Asri Roberto Mario Kabi Teniwut Somnaikubun, Glenty B.A Taweatubun, Madina Teniwut, Roberto Mario Kabi Teniwut, Wellem Anselmus Usman Madubun Wakim, Desmon