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All Journal Clarias : Jurnal Perikanan Air Tawar Literasi: Jurnal Pengabdian Masyarakat dan Inovasi
theresia tere
institut sains dan teknologi muhammadiyah tarakan
Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Immunology & microbiology Materials Science & Nanotechnology Other

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Feasibility of Smoked Stingrays in Middle Tarakan Village, Tarakan City, North Kalimantan theresia tere; m gandri haryono; Selly Ratna Sari
Clarias : Jurnal Perikanan Air Tawar Vol. 4 No. 1 (2023): Clarias : Jurnal Perikanan Air Tawar
Publisher : Universitas Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56869/clarias.v4i1.476

Abstract

Stingrays are bycatch (bycatch) in the catches of fishermen in Tarakan City. This is due to the characteristics of the stingrays and the smell of ammonia which causes not many people to use them, even one of the less desirable fish catches. One of the proper processing of stingrays is by processing them into smoked fish, especially in Tarakan City. The purpose of this study was to analyze the feasibility of smoking fish business in the Middle Tarakan Village, Tarakan City. Data collection was carried out in April-May 2023. Primary data was obtained through observation and interviews with smoked fish entrepreneurs. The results of the study showed that the smoked fish business was carried out in his own smoking house, which was separate from the residential house. The type of fish that is smoked is stingray. The capacity of the smoking tool is 30 kg with the smoking media in the form of coconut shells. The total cost for one production cycle (3 hours) is Rp. 40,000/production; receipt of Rp. 196 million/year and a profit of Rp. 114 million/year. R/C and B/C values ​​were 2.46 and 1.46, PP for 4 days. The results of the smoked fish business are profitable and worth continuing. More and more businesses smoking fish in Tarakan City in the use of fish which are by-catch (by-catch) production is increasing, so as to create new jobs and improve family welfare. PP for 4 days. The results of the smoked fish business are profitable and worth continuing. More and more businesses smoking fish in Tarakan City in the use of fish which are by-catch (by-catch) production is increasing, so as to create new jobs and improve family welfare. PP for 4 days. The results of the smoked fish business are profitable and worth continuing. More and more businesses smoking fish in Tarakan City in the use of fish which are by-catch (by-catch) production is increasing, so as to create new jobs and improve family welfare.
Pelatihan Pengolahan Ikan Bandeng Menjadi Abon sebagai Upaya Diversifikasi Produk Perikanan pada Mahasiswa INSTEKMU Tarakan Theresia Tere; Denny Indrawanto; Agus Yulianto; Anne Mumtaza Putri; Lailin Nur Farida Haryanto; Rezaldi Hidayat; Rohasad Rohasad; Fery Giovani Siahaan; Muhammadi Rivaldi; M. Gandri Haryono; Muhammad Firdaus
Literasi Jurnal Pengabdian Masyarakat dan Inovasi Vol 6 No 1 (2026)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang Jl. Rangga Sentap, Dalong Sukaharja, Ketapang 78813. Telp. (0534) 3030686 Kalimantan Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/34cxqd52

Abstract

This community service activity aimed to enhance students’ knowledge and skills in diversifying fishery products through training on milkfish floss processing. Milkfish (Chanos chanos) is a fishery commodity with high economic and nutritional value and abundant production; however, its utilization in value-added processed forms remains limited. The participants of this program were ten selected students from the Institut Sains dan Teknologi Muhammadiyah Tarakan, who are expected to serve as agents for disseminating knowledge and skills in fishery product processing within the community. The activity was conducted at the Institut Sains dan Teknologi Muhammadiyah Tarakan campus using counseling, demonstration, and hands-on practice methods in milkfish floss production. The results showed an improvement in students’ understanding of the potential for milkfish product diversification, as well as enhanced skills in the floss production process, including raw material preparation, processing, and simple packaging. This training is expected to support the development of students’ entrepreneurial mindset and promote the sustainable utilization of local fishery resources
Co-Authors Agus Yulianto Anne Mumtaza Putri Denny Indrawanto Fery Giovani Siahaan Lailin Nur Farida Haryanto m gandri haryono M. Gandri Haryono Muhammad Firdaus Muhammadi Rivaldi Rezaldi Hidayat Rohasad Rohasad Selly Ratna Sari