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All Journal Jurnal Pengabdian Magister Pendidikan IPA Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan
M. Said Al Hadad
Unknown Affiliation
Earth & Planetary Sciences Education Engineering

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Pemanfaatan Buah Mangrove Rhizophora apiculata Sebagai Olahan Kopi Mangrove Dalam Upaya Peningkatan Ekonomi Masyarakat Di Desa Maitara Utara Kecamatan Tidore Utara Salim Abubakar; Masykhur Abdul Kadir; Riyadi Subur; Rina; Ariyati H. Fadel; M. Said Al Hadad; Nurhalis Wahidin; Adi Noman Susanto; Fajria Dewi Salim; Darmiyati Muksin
Jurnal Pengabdian Magister Pendidikan IPA Vol 6 No 2 (2023): April-Juni
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v6i2.4476

Abstract

The use of mangrove fruit as food and beverage ingredients has never been carried out by the people of Maitara Island, Tidore City Islands. The problems faced by the community are: low public knowledge about the benefits of mangrove fruit as a food and beverage ingredient, lack of public knowledge about the diversification of processed mangrove fruit products as an ingredient in mangrove coffee drinks and low knowledge of good quality mangrove coffee powder processing techniques. The objectives of the PKM activities are: partners can find out about the benefits of mangrove fruit as food and beverage ingredients, apply appropriate technology in mangrove coffee powder processing techniques with good quality and get quality mangrove coffee variants and have high selling value to increase partner's economic income. The results of PKM activities are the diversification of Rhizophora apiculata processed mangrove fruit products as mangrove coffee drink ingredients that have a selling value so that they can improve people's welfare, the mangrove fruit calyx produces finer and denser coffee powder, coffee powder can be served in various variants, namely Sory (original soki ), SoSweet (sweet soki) and Pelakor (spice coffee customer) and all are liked by the public and organoleptic test results, all types of coffee variants are liked by researchers and the Pelakor variant is the variant that has a higher scoring value.
Sustainability status of ecotourism-based seagrass ecosystem management on Maitara Island. Indonesia Salim Abubakar; Rina Rina; Riyadi Subur; Rene C Kepel; Sunarti Sunarti; Rugaya H Serosero; Yuyun Abubakar; Nebuchadnezzar Akbar; Najamuddin Najamuddin; M. Janib Achmad; Ariyati H. Fadel; M. Said Al Hadad; Raut Nugrahening Widhi; Raut Wahyuning Paluphi
Depik 2025: Special Issue ICMF
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.0.0.47064

Abstract

Seagrass ecotourism is a tourism activity based on seagrass ecosystem as an educational tour by seeing the ecology of seagrass meadows and associated biota. Conservation awareness and improving community welfare, seagrass ecotourism is a nature-based tourism strategy with the aim of environmental conservation and containing aspects of community education and culture. Determining the sustainability status of seagrass ecosystem management is very important as a basis for future policy planning. The sustainability of seagrass ecosystems needs to be protected, so a policy strategy is applied in sustainable seagrass ecosystem management. The objectives of the study are: 1) determining the sustainability status of ecotourism-based seagrass ecosystem management based on ecological, economic and social dimensions, 2) determining the policy strategy for ecotourism-based seagrass ecosystem management. The results of the study obtained the sustainability status of ecotourism-based seagrass ecosystem management based on ecological dimensions is quite sustainable while the economic and social dimensions are less sustainable. The strategy for sustainable policy for managing seagrass ecosystems based on ecotourism on Maitara Island, Tidore Islands, namely education about seagrass ecosystems for the community, managing seagrass ecosystems based on ecotourism, increasing seagrass rehabilitation programs, maximum limits for carrying capacity of seagrass ecotourism, training for developing managers of seagrass ecotourism based on ecosystems, increasing job opportunities and business opportunities, legality of seagrass areas as conservation areas in the tourism utilization zone category and strengthening laws and institutions.Keywords:analysismultidimensionalsmall islandsustainabilitytourism
Penerapan Teknologi Pengolahan Es Mangrove Boba (MaBo) Melalui Kemitraan Perguruan Tinggi dan Kelompok Masyarakat di Pulau Maitara Kota Tidore Kepulauan Salim Abubakar; Rina; Riyadi Subur; Imalita Tahir; Ariyati H. Fadel; Sunarti; Yuyun Abubakar; M. Abjan Fabanjo; M. Said Al Hadad; Darmiyati Muksin; Faizal Rumagia; Najamuddin; M. Janib Achmad; Raut Wahyuning Paluphi; Sahlan Norau; Iwan Hi Kader; Nebuchadnezzar Akbar; Rizki M. Nur
Jurnal Pengabdian Magister Pendidikan IPA Vol 9 No 2 (2026): April-Juni 2026
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v9i2.15846

Abstract

Bruguiera gymnorrhiza fruit has considerable potential as an alternative food resource with nutritional and economic value; however, its utilization by local communities on Maitara Island remains limited. This Community Partnership Program (PKM) aimed to implement the processing technology of Mangrove Boba Drink (MaBo) through a partnership between a higher education institution and a community group to diversify mangrove-based food products and strengthen the local creative economy. The program was conducted in Maitara Utara Village, Tidore Islands City, Indonesia, using a participatory approach involving community outreach, training on raw material selection, mangrove flour processing, boba production, preparation of three MaBo variants (MaBo Neutral, MaBo Full, and MaBo Local), sensory evaluation, and technical assistance for the Marirasa Creative Group. The results showed that all participants successfully mastered the MaBo processing technology and produced products that were well accepted by the sensory panel, with all attributes receiving scores within the "liked" to "highly liked" categories (4–5). Among the three variants, MaBo Full achieved the highest overall preference, followed by MaBo Local and MaBo Neutral. The program enhanced the knowledge and technical skills of the community in processing mangrove fruit into innovative products with the potential to support locally based creative enterprises while strengthening partnerships between higher education institutions and community groups.
Co-Authors Abubakar, Salim Adi Noman Susanto Ariyati H. Fadel Darmiyati Muksin Faizal Rumagia Fajria Dewi Salim Imalita Tahir Iwan Hi Kader M. Abjan Fabanjo M. Janib Achmad Masykhur Abdul Kadir Najamuddin Najamuddin Nebuchadnezzar Akbar Raut Nugrahening Widhi Raut Wahyuning Paluphi Rene Charles Kepel, Rene Charles Rina Rina Rina Riyadi Subur, Riyadi Rizki M. Nur Rugaya H Serosero Sahlan Norau Sunarti Sunarti Sunarti Wahidin, Nurhalis Yuyun Abubakar