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All Journal Unram Journal of Community Service (UJCS) ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua
Anggeline Amahorseja
Politeknik Perikanan Negeri Tual
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences

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Tingkat Penerimaan Konsumen Terhadap Abon Daging Dan Tulang Ikan Layang (Decapterus ruselli) Fien Sudirjo; Ismael Marasabessy; Anggeline Amahorseja; Kristhina Rahael; Dani Royani
ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua Vol 6 No 1 (2023): ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua
Publisher : Cenderawasih University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/acr.v6i1.3027

Abstract

Decapterus is one of the demersal fish that is cheap and quite abundant. Making shredded fish using glider meat has been widely done but there is no information about making shredded fish using Decapterus bones. This study aims to utilize shredded meat and bones in making shredded, to determine the yield of shredded meat and shredded swallow bones and determine the level of consumer acceptance of shredded swallowfish meat and shredded Decapterus bones produced. The ingredients used are fresh Decapterus from the Langgur traditional fish market. Additional ingredients in the form of spices are onion, garlic, ginger, galangal, lemongrass, turmeric, coriander, cumin, pepper, flavoring, white sugar, salt, tamarind, bay leaf, orange leaf and coconut milk. The research will be conducted in January 2023 at the Fish Processing Laboratory and Organoleptic Testing Laboratory, Tual State Fisheries Polytechnic. The results show that Decapterus can be used as an ingredient in making shredded, both from meat and bones. The shredded yield of Decapterus meat is 48.05% while the yield of shredded Decapterus bone is 69.26%. The level of consumer acceptance of shredded Decapterus meat and shredded Decapterus bone is for the parameters of smell, taste and texture are not significantly different, while for the parameters of color and appearance are significantly different.
Development of Sea Gurp Caulerpa Sp Culture in The Ytr Letman Tour Islands of Central Maluku Nally Y.G.F. Erbabley; Anggeline Amahorseja; Dominggas M. Kelabora; Filemon Tutratan; Andreas Leploi; Yanru Silubun; Mukhlis Mukhlis
Unram Journal of Community Service Vol. 5 No. 2 (2024): June
Publisher : Pascasarjana Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/ujcs.v5i2.653

Abstract

To maintain the cultivation of sea grapes while developing the tourism potential of the YTR area, an effort is needed to develop a sea grape cultivation area that provides unique value and new experiences to visitors or tourists how to learn to love the environment, especially aquatic ecosystems through educational tourism. The goal is to conserve sea grape resources that have economic value for the community and increase public awareness of the availability of resources in nature, train students to apply the knowledge gained in lectures to the community and build an entrepreneurial spirit from an early age. The training provided to the community consisted of: 1). Entrepreneurship counselling; 2). Training on making cultivation containers (quadrant nets) and sea grape cultivation (lat) to support educational tourism in the YTR area. The construction of sea grape cultivation containers in the form of frames / quadrants was carried out by Polikant students, then the results were socialised to the Letman community and the YTR Pokdarwis group and then worked together at the cultivation site in the YTR tourist area. The evaluation results showed positive feedback from the community and the product was developed into one of the souvenirs of the YTR Letman tourist
Co-Authors Andreas Leploi Dani Royani Dominggas M Kelabora Filemon Tutratan Kristhina P. Rahael, Kristhina P. Marasabessy, Ismael Mukhlis Mukhlis Nally Y.G.F. Erbabley Sudirjo, Fien Yanru Silubun