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All Journal JURNAL ILMIAH PLATAX Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Bioma : Berkala Ilmiah Biologi Pharmaciana: Jurnal Kefarmasian Jurnal Kelautan : Indonesian Journal of Marine Science and Technology Jurnal Perikanan dan Kelautan Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal FishtecH Omni-Akuatika Wikrama Parahita : Jurnal Pengabdian Masyarakat Jurnal Penelitian Pendidikan IPA (JPPIPA) EnviroScienteae Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Marinade JCES (Journal of Character Education Society) Jurnal Kelautan dan Perikanan Terapan (JKPT) Jurnal Kelautan Nasional Abditani : Jurnal Pengabdian Masyarakat Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan JKPK (Jurnal Kimia dan Pendidikan Kimia) Journal of Food and Culinary Jurnal Pengabdian Kepada Masyarakat (Mediteg) Jurnal Ilmiah Tatengkorang Jurnal Ilmiah Sesebanua Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) JURNAL PERIKANAN TROPIS KAUDERNI PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan Jurnal Empathy Pengabdian Kepada Masyarakat Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Jurnal Pengabdian Kepada Masyarakat Pengmasku Batara Wisnu : Indonesian Journal of Community Services Jurnal Sains dan Teknologi Abdimas Indonesian Journal JURNAL PENGABDIAN PENDIDIKAN MASYARAKAT (JPPM) Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Penelitian Chanos Chanos Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Amal Ilmiah: Jurnal Pengabdian Kepada Masyarakat Jurnal Penelitian dan Pengabdian Masyarakat Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Jurnal Perikanan
Wendy Alexander Tanod
Aquatic Product Processing And Storage, Department Of Fisheries And Marine, Politeknik Negeri Nusa Utara, Tahuna, Sangihe Islands, North Sulawesi 95812, Indonesia
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UPAYA PENCEGAHAN STUNTING MELALUI EDUKASI PRODUK OLAHAN IKAN KEPADA IBU PKK KECAMATAN TAHUNA Tanod, Wendy Alexander; Rieuwpassa, Frets Jonas; Mahihody, Astri Juwita; Sambeka, Yana; Cahyono, Eko; Ansar, Novalina Maya Sari; Kasaluhe, Meityn Disye; Ijong, Frans Gruber; Karimela, Ely John; Makisake, Nadia Arlina; Somba, Vira Valentine; Biahimo, Syahputra
Jurnal Pengabdian Pendidikan Masyarakat (JPPM) Vol 6 No 1 (2025): Jurnal Pengabdian Pendidikan Masyarakat (JPPM), Vol 6 No 1 (Maret 2025)
Publisher : LPPM UNIVERSITAS MUHAMMADIYAH MUARA BUNGO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jppm.v6i1.2779

Abstract

This community partnership empowerment activity empowers mothers of the Family Welfare Development Team (TP. PKK) in Tahuna District, Sangihe Islands Regency, North Sulawesi through education on diversifying processed fish products to prevent stunting. This activity was carried out in September-October 2024 in three villages focused on handling stunting: Soataloara 1, Mahena, and Santiago, Tahuna District. The purpose of this empowerment activity is to empower the TP. PKK in diversifying processed fish products to help prevent stunting in the Sangihe Islands Regency. The methods used include hearings, initial observations, determining priority programs, facilitation and assistance, and monitoring and evaluation. Activities consisted of counseling on fish nutrition and technical guidance on making processed fish products such as meatballs, nuggets, and kaki naga. The evaluation was conducted through pre and post-tests to measure the improvement of participants' knowledge. The results showed a significant increase in the knowledge and skills of TP. PKK mothers. The average knowledge score on fish nutrition increased from 57% to 87%. As for the technical guidance on processed fish products, the skills improvement was seen in the making of meatballs (64% to 90%), nuggets (62% to 86%), and dragon feet (66% to 94%). This community partnership empowerment activity succeeded in increasing the understanding of PKK women in the Tahuna Sub-district about the importance of fish consumption in preventing stunting and improving the skills of TP. PKK mothers in processing fish into products with high nutritional value.
Pemberdayaan Ibu PKK melalui Diversifikasi Pempek Ikan Layang Berbasis Good Manufacturing Practice dan Sanitation Standard OperatingProcedure Cahyono, Eko; Wodi, Stevy Imelda Murniati; Sambeka, Yana; Rieuwpassa, Frets Jonas; Ansar, Novalina Maya Sari; Tanod, Wendy Alexander; Tengkue, Fiorenza Puspa Indah; Tampi, Regina Romalya Meilan
Amal Ilmiah: Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 2 (2025): Edisi Mei 2025
Publisher : FKIP Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36709/amalilmiah.v6i2.396

Abstract

Preferensi masyarakat yang meningkat terhadap diversifikasi produk perikanan membuka peluang pasar bagi produk olahan ikan, sebagai salah satu faktor pengembangan UMKM untuk meningkatkan ekonomi masyarakat. Program pengabdian ini bertujuan untuk memberikan pelatihan dan pendampingan kepada kelompok Ibu PKK Kampung Kuma dalam mendiversifikasi produk perikanan, penerapan Good Manufacturing Practice (GMP), Standard Sanitation Operational Procedure (SSOP), dan kelayakan usaha. Metode pelaksanaan pada kegiatan ini terdiri dari beberapa tahapan: survei untuk menentukan lokasi, transfer inovasi secara bertahap, pemberian materi melalui simulasi diversifikasi produk dan pelatihan pemasaran. Hasil dari kegiatan pengabdian masyarakat ini berfokus pada transfer teknologi diversifikasi ikan layang menjadi produk pempek ikan. Analisis usaha menunjukkan bahwa dengan nilai B/C ratio yang lebih dari 1 artinya usaha ini layak secara finansial. Keberhasilan kegiatan ini terlihat dari peningkatan kemampuan peserta setelah pelatihan dari 33,33% menjadi 86,66%. Kesimpulan dari kegiatan pemberdayaan masyarakat ini menunjukkan keberhasilan dalam meningkatkan kapasitas ibu PKK Kampung Kuma dalam produksi pempek ikan layang berbasis GMP dan SSOP. Analisis usaha memberikan pemahaman kepada mitra, bahwa kelayakan UMKM produk pempek ikan layang ini dapat menghasilkan laba bersih yang menguntungkan.
PENGARUH IRADIASI UV-C PADA NILAI PROKSIMAT IKAN ASAP PINEKUHE Palawe, Jaka Frianto Putra; Karimela, Ely John; Tanod, Wendy; Mandeno, Jefri
Marinade Vol 7 No 02 (2024): Oktober, 2024
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31629/e4egwg97

Abstract

Ikan asap pinekuhe merupakan produk khas sekaligus andalan dari Kepulauan Sangihe. Produk ini memiliki masa simpan kurang dari tiga hari, hal ini disebabkan proses pengolahannya masih menggunakan metode tradisional. Oleh karena itu, pengawetan menjadi salah satu solusi untuk meningkatkan masa simpan ikan asap pinekuhe. Sinar ultra violet tipe C telah lama dikenal sebagai salah satu metode pengawetan yang efektif dalam mengurangi pertumbuhan mikroorganisme pada bahan pangan. Selain berpengaruh pada pertumbuhan mikroba, pengaruh pada nilai proksimat pada Ikan asap pinekuhe perlu juga diketahui. Oleh karena itu penelitian ini bertujuan untuk mengetahui pengaruh iradiasi sinar UV-C terhadap nilai proksimat ikan asap pinekuhe. Penelitian ini dilakukan dengan metode rancangan acak lengkap dengan perlakuan A (Kontrol), B (radiasi 12 jam), C (radiasi 24 jam) dan D (radiasi 36 jam). Variabel pengujian pada penelitian ini terdiri dari kadar air, kadar Protein, kadar karbohidrat, kadar lemak dan kadar abu. Hasil pengujian kadar air dengan nilai terendah yaitu pada radiasi selama 36 jam dengan nilai rata-rata 45.19%. Hasil pengujian kadar protein, kadar karbohidrat, kadar lemak dan kadar abu paling tinggi terdapat pada radiasi selama 36 jam dengan nilai rata-rata secara berturut-turut 44.16%, 1,81%, 6.88%, 1.96%. Berdasarkan hasil pengujian, maka dapat disimpulkan bahwa nilai kadar air menurun seiring dengan peningkatan lama radiasi, sebaliknya dengan kadar protein, kadar karbohidrat, kadar lemak dan kadar abu meningkat seiring dengan peningkatan lama radiasi.
PENGARUH METODE PENGGARAMAN BASAH TERHADAP NILAI SENSORI IKAN LAYANG ASIN (Decapterus sp.) Rieuwpassa, Frets Jonas; Lawendatu, Angryani Enjel; Mandeno, Jefri Anthonius; Tanod, Wendy Alexander; Cahyono, Eko; Ansar, Novalina Maya Sari; Sambeka, Yana; Tomasoa, Aprelia Martina
JURNAL PERIKANAN TROPIS Vol 12, No 1 (2025)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v12i1.11570

Abstract

The potential of flying fish (Decapterus sp.) in Sangihe is relatively abundant, yet the catch frequently cannot be absorbed by the market in the peak season. One alternative to overcome the excess catch is to process it into salted fish products. The quality of salted fish is highly dependent on salt concentration and soaking time. This study aimed to observe the effect of soaking time on the sensory quality of flying salted fish. This research was an experimental research with two treatments for the duration of soaking in salt solution with each treatment repeated three times. The research stages included making salted fish using 20% salt concentration with 12 and 24 hours of soaking. Furthermore, the sensory assessment was carried out (SNI no. 8273: 2016) with the parameters of appearance, taste, odor, and texture. Storage was carried out for 30 days at room temperature before being tested for the presence of mold. The results showed that the treatment of soaking time only had a real influence on the sensory value of the appearance of flying salted fish. In contrast, the soaking time did not affect the sensory values of odor (8,47±0,6-8,53±0,4), taste (8,33±0,9-8,40±0,6), and texture (7,87±0,7-7,93±1,0). After being stored for 30 days at room temperature, it was seen that mold had grown on flying salted fish. The study results showed that the 12-hour soaking time had a better value than the 24-hour soaking time.
PROGRAM KEMITRAAN MASYARAKAT PEMBUATAN NUGGET IKAN DI KAMPUNG BENGKETANG KABUPATEN KEPULAUAN SANGIHE, SULAWESI UTARA Ansar, Novalina Maya Sari; Mandeno, Jefri Anthonius; Tanod, Wendy Alexander; Cahyono, Eko
Jurnal Ilmiah Tatengkorang Vol 6 No 2 (2022): Jurnal Ilmiah Tatengkorang
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Nusa Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54484/tkrg.v6i2.449

Abstract

Pengolahan hasil perikanan di Kabupaten Kepulauan Sangihe masih terbilang bersifat tradisional karena dilakukan berdasarkan kebiasaan secara turun temurun. Pada umumnya produk yang dihasilkan hanya terbatas pada ikan asin atau ikan asap, belum ada pengolahan dengan menerapkan diversifikasi produk perikanan. Nugget ikan merupakan salah satu produk diversifikasi perikanan dari olahan daging ikan yang digiling halus dan dicampur dengan bahan pengikat, dengan menambahkan bahan dari sayuran untuk dapat melengkapi nilai gizi nugget serta diberi bumbu dan dikukus yang kemudian dicetak menjadi bentuk tertentu selanjutnya dilakukan pembaluran dengan tepung roti, pegemasan dan yang terakhir pembekuan. Tujuan dari Program Kemitraan Masyarakat Stimulus ini yaitu dapat memberikan nilai tambah bagi produk perikanan yang melimpah di Kampung Begketang. Metode yang digunakan meliputi diskusi, tanya jawab serta praktek pembuatan nugget ikan. Hasil yang diperolah dari kegiatan ini yakni masyarakat khususnya Ibu-ibu pengolah dan ibu-ibu kader Posyandu sangat memahami pentingnya mengkonsumi ikan serta dapat memanfaatkan hasil perikanan yang melimpah untuk dapat diolah menjadi produk yang lebih beranekaragam seperti nugget ikan. Nugget ikan secara umum dapat dibuat dari berbagai macam jenis ikan atau hasil perikanan dengan syarat dagingnya mudah didapat atau di ambil. Processing fishery products in the Sangihe Islands Regency is still considered traditional because it is carried out based on habits passed down from generation to generation. Generally, the products produced are only limited to salted or smoked fish. There is no processing by applying fishery product diversification. Fish nuggets are fishery diversification products from processed fish meat that are finely ground and mixed with binders. Nugget products are also added with ingredients from vegetables to complement the nutritional value of nuggets, seasoned, steamed, and molded into specific shapes. Then fish nuggets are covered with breadcrumbs, packaging, and finally freezing. The purpose of the Stimulus Community Partnership Program is to provide added value for the abundant fishery products in Begketang Village, Sangihe Islands. The methods used include discussions and the practice of making fish nuggets. The results showed that the Bengketang community, especially fish processing women and Posyandu cadres, understand the importance of consuming fish and can take advantage of the abundant fishery products to be processed into more diverse products such as fish nuggets. Fish nuggets, in general, can be made from various types of fish or fishery products, provided the meat is easy to get or take.
PEMBINAAN KADER PHBS PADA ANAK SEKOLAH DASAR DI SDN INPRES ENEMAWIRA KECAMATAN TABUKAN UTARA Kasaluhe, Meityn; Pramardika, Dhito Dwi; Sambeka, Yana; Tanod, Wendy Alexander; Cahyono, Eko
Jurnal Ilmiah Tatengkorang Vol 8 No 2 (2024): Jurnal Ilmiah Tatengkorang
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Nusa Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54484/tkrg.v8i2.543

Abstract

Clean and Healthy Living Behavior (PHBS) in schools now feels even more crucial considering that children will soon return to school during the new normal of the corona virus pandemic. The benefit of PHBS in schools is to create a clean and healthy environment. Community service activities were carried out for students of SDN Inpres Enemawira, Tabukan Utara District, Sangihe Islands Regency. The purpose of implementing this activity is to increase students' knowledge about PHBS at school, especially during the adaptation period of new habits in preventing transmission of COVID-19. The flow of implementing community service activities consists of several steps, namely: (1) exploration and initial survey, (2) determination of implementation, (3) implementation, and (4) evaluation. The implementation of community service has a positive impact on students, namely increasing knowledge about PHBS and students being able to independently practice various indicators of PHBS at school. Perilaku Hidup Bersih dan Sehat (PHBS) di sekolah kini terasa semakin krusial mengingat anak-anak akan segera kembali bersekolah di masa new normal pandemi virus corona. Manfaat PHBS di sekolah adalah menciptakan lingkungan yang bersih dan sehat. Kegiatan pengabdian masyarakat dilakukan pada siswa SDN Inpres Enemawira Kecamatan Tabukan Utara Kabupaten Kepulauan Sangihe. Tujuan pelaksanaan kegiatan ini adalah untuk meningkatkan pengetahuan siswa tentang PHBS di sekolah terutama pada masa adaptasi kebiasaan baru dalam mencegah penularan COVID-19. Alur pelaksanaan kegiatan pengabdian kepada masyarakat terdiri dari beberapa Langkah, yaitu: (1) penjajakan dan survei awal, (2) penetapan pelaksanaan, (3) pelaksanaan, dan (4) evaluasi. Pelaksanaan pengabdian masyarakat memberikan dampak positif bagi siswa yakni peningkatan pengetahuan tentang PHBS dan siswa mampu secara mandiri mempraktikkan berbagai indikator PHBS di sekolah.
Edukasi Penerapan EDUKASI PENERAPAN SISTEM RANTAI DINGIN PADA NELAYAN DAN PEKERJA MITRA DI PELABUHAN PERIKANAN PERINTIS DAGHO, KEPULAUAN SANGIHE, SULAWESI UTARA Tanod, Wendy; Ansar, Novalina Maya Sari; Rieuwpassa, Frets Jonas; Palawe, Jaka Frianto Putra; Cahyono, Eko
Jurnal Ilmiah Tatengkorang Vol 8 No 1 (2024): Jurnal Ilmiah Tatengkorang
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Nusa Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54484/tkrg.v8i1.546

Abstract

Kampung Dagho merupakan sentra Perikanan di Kabupaten Kepulauan Sangihe. Kampung Dagho terdapat sarana dan prasarana berupa Pelabuhan Perikanan Perintis dan dua perusahaan penanganan ikan beku, yakni PT. Jassendo Santosa Mandiri dan PT. Perikanan Indonesia Persero. Hasil survei awal diperoleh informasi masih terbatasnya pengetahuan dan keterampilan nelayan dan pekerja di Pelabuhan Perikanan Perintis dalam penanganan ikan melalui sistem rantai dingin. Kegiatan Program Kemitraan Masyarakat Stimulus ini bertujuan untuk memberikan penyuluhan tentang pentingnya penerapan sistem rantai dingin pada ikan hasil tangkapan masyarakat nelayan dan pekerja di Pelabuhan Perikanan Perintis Dagho. Metode pelaksanaan Program Kemitraan Masyarakat Stimulus meliputi penjajakan, identifikasi masalah, penetapan pelaksanaan kegiatan, penyusunan materi dan instrument penyuluhan, pemberian materi, dan evaluasi. Materi penyuluhan yang diberikan, yaitu 1. faktor penyebab kemunduran mutu ikan; 2. penerapan sistem rantai dingin pada penanganan ikan, dan 3. pentingnya sanitasi dan hygiene pada proses penanganan ikan. Dari kegiatan Program Kemitraan Masyarakat Stimulus ini telah berhasil meningkatkan pengetahuan nelayan dan pekerja tentang pentingnya penerapan sistem rantai dingin dan sanitasi hygiene selama proses distribusi ikan dari kapal hingga pada saat proses produksi. Sinergitas antara pemerintah, perusahaan dan akademisi sangat penting dilakukan secara berkala untuk mengedukasi para nelayan dan pekerja khususnya yang beraktivitas di Pelabuhan Perikanan Perintis Dahgo. Dagho village is a fishery center in the Sangihe Islands Regency. Dagho village has facilities and infrastructure from a Pioneer Fishery Port and two frozen fish handling companies, namely PT. Jassendo Santosa Mandiri and PT. Perikanan Indonesia Persero. The initial survey results revealed that the knowledge and skills of fishermen and workers at the Pioneer Fishery Port still needed to be improved in handling fish through the cold chain system. This Stimulus Community Partnership Program activity aims to provide information on the importance of applying the cold chain system to fish caught by fishing communities and Dagho Pioneer Fishing Port workers. Implementing the Stimulus Community Partnership Program includes assessment, problem identification, determination of activity implementation, preparation of extension materials and instruments, provision of materials, and evaluation. The counseling materials provided were: 1. the factors causing the deterioration of fish quality; 2. application of cold chain systems in fish handling; and 3. the importance of sanitation and hygiene in the fish handling process. The activities of the Stimulus Community Partnership Program have increased fishermen's and workers' knowledge about the importance of implementing a cold chain system and sanitation hygiene during the fish distribution from ships to the production process. The synergy between the government, companies, and academics must be carried out regularly to educate fishermen and workers, especially those active in the Dahgo Pioneer Fishing Port.
Characteristics of The Mackerel Tuna Bone Flour (Euthynnus affinis) Produced by Pressure Hydrolysis Method Cahyono, Eko; Tanod, Wendy Alexander; Ansar, Novalina Maya Sari; Sambeka, Yana
PELAGICUS Volume 4 Nomor 3 Tahun 2023
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v4i3.13169

Abstract

Fish bones are a by-product or waste from fish processing, both on a small and large scale. Many efforts have been made to utilize these bones by converting them into bone meal. The use of the pressure hydrolysis method in the production of fish bone meal can produce high-quality products. This study aimed to determine the quality of the mackerel tuna bone meal using the pressure hydrolysis method. The data obtained were then discussed descriptively and qualitatively. The results showed that the pressure hydrolysis method effectively produced mackerel tuna bone meal. The highest yield of mackerel tuna bone meal was obtained in the TT2 treatment with a heating time of 2 hours. The bone meal produced had moisture content ranging from 6.58% to 8.76%, ash content ranging from 96.86% to 98.82%, and organoleptic values such as odor, texture, and color were acceptable to the panelists. During storage for 3 days at room temperature, there was mold growth of Aspergillus flavus and Aspergillus penicillium in the range of 1.25×102 to 1.45×102 colonies per gram and met the minimum standards set by the Indonesian National Standard (SNI).
Growth Characteristics of Vibrio parahaemolyticus Isolated from Lobster (Panulirus sp.) Under Different Temperatures, pH, and NaCl Concentrations Ansar, Novalina Maya Sari; Ijong, Frans Gruber; Tanod, Wendy Alexander; Cahyono, Eko; Pumpente, Obyn Imhart; Palawe, Jaka Frianto Putra
Bioma : Berkala Ilmiah Biologi Vol. 25, No 1, Tahun 2023
Publisher : Departemen Biologi, Fakultas Sains dan Matematika, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/bioma.25.1.74-87

Abstract

Vibrio parahaemolyticus is a bacterium found in estuaries and marine and is a pathogenic bacterium that harms human health. Vibrio parahaemolyticus can contaminate fishery products and potentially contaminate lobster products in North Sulawesi. This study was conducted to determine the presence of V. parahaemolyticus in lobsters collected in two shelters in North Sulawesi. This study also serves as a monitoring function and a means of information on the presence of V. parahaemolyticus. The samples used were lobsters (Panulirus sp.) taken from Malalayang and Tuminting shelters in North Sulawesi. Observations in this study include total bacteria, total Vibrio, and identified V. parahaemolyticus. Isolates of V. parahaemolyticus were characterized by their growth at different temperatures (5, 37, 43 oC); pH (5 - 9); and concentrations of NaCl (0, 1, 3, 5%). The results show total plates for lobster meat from Malalayang 4.3×104 ‒ 1.0×105 CFU/g, while from Tuminting shelter 1.4×104 ‒ 3.9×104 CFU/g. The total plate on lobster gills from Malalayang is 6.2×104 ‒ 1.2×105 CFU/g, while from Tuminting shelter 2.0×104 ‒ 6.7×104 CFU/g. Total Vibrio in lobster meat from Malalayang 6.2×103 ‒ 1.4×104 CFU/g, while from Tuminting shelter 5.2×103 ‒ 7.9×103 CFU/g. Total Vibrio in lobster gills from Malalayang 8.5×103 ‒ 4.6×104 CFU/g, while from Tuminting shelter 7.8×103 ‒ 9.5×103 CFU/g. The Gram staining analysis obtained 96 isolate strains with Gram-negative rods, and 42 strains showed characteristics as V. parahaemolyticus based on the biochemical assay. Vibrio parahaemolyticus can grow optimally at 37°C, pH 7‒8, and NaCl concentration 3‒5%.
PEMBERDAYAAN KELOMPOK IBU PKK KAMPUNG BAKALAENG DALAM DIVERSIFIKASI OLAHAN HASIL PERIKANAN SEBAGAI UPAYA MEMBANTU MENURUNKAN STUNTING Ansar, Novalina Maya Sari; Sambeka, Yana; Tanod, Wendy Alexander; Rieuwpassa, Frets Jonas; Cahyono, Eko; Takasihaeng, Septania; Tinungki, Maria Notosori
Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol. 5 No. 1 (2025): JIPAM : Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : STAI Darul Qalam Tangerang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55883/jipam.v5i1.126

Abstract

The prevalence of stunting in Bakalaeng Village, Sangihe Islands Regency, reached 68,92% among at-risk families, despite the area's abundant fishery potential. The main issue lies in the low diversification of fish processing, leading to minimal consumption of fish as a protein source. This community service program aimed to empower the Family Welfare Empowerment organization through capacity building in the diversification of fishery products, as an effort to help reduce stunting and improve family economies. The implementation method consisted of four stages: (1) participatory problem identification; (2) program presentation and negotiation; (3) facilitation and mentoring using a problem-based learning approach; and (4) evaluation and monitoring. The results showed a significant increase in the knowledge and skills of the Family Welfare Empowerment organization. The partners have been able to produce innovative processed products such as kaki naga (drum stick) and fish balls, and have shown commitment to developing micro-enterprises. The program successfully created a dual impact: improved family nutritional intake and potential income increase. The local resource-based empowerment approach is effective in addressing stunting and can be a model for other coastal areas.
Co-Authors AA Sudharmawan, AA Abigail Mary Moore Adel, Yeldi S Agus Turambi Alismi M Salanggon Alismi M Salanggon Amelia, Resky Anggraini Barlian Anita Treisya Aristawati Anita Treisya Aristawati Aprelia M. Tomasoa Aprelia M. Tomasoa Aprelia Martina Tomasoa, Aprelia Martina Ashara Insavila Achmad Asriani Hasanuddin Astri Juwita Mahihody Azhari, Deidy Balansa, Walter Biahimo, Syahputra Bilqis, Dewi Shofya Cahyono, Eko Christian A. Manansang Deddy Wahyudi Deddy Wahyudi Deddy Wahyudi Deddy Wahyudi Deddy Wahyudi Destu Ayu Hapsari Destu Ayu Hasari Dewanto, Didit Kustantio Dewanto, Didit Kustantio Dewanto, Didit Kustantio Didit Kustantio Dewanto Didit Kustantio Dewanto Didit Kustantio Dewanto Didit Kustantio Dewanto Didit Kustantio Dewanto Didit Kustantio Dewanto Didit Kustantio Dewanto Edward Irsan L. Ferre EKO CAHYONO Eko Cahyono Eko Cahyono, Eko Ely John Karimela Eunike Irene Kumaseh Finarti Finarti Finarti Finarti Finarti, Finarti Firman Farid Muhsoni Fitria F. Lungary Frans Gruber Ijong Frets Jonas Rieuwpassa Frets Jonas Rieuwpassa Gaiska Faradila Patras Gansalangi Ferdinand hanifah hanifah Herjumes Aatjin If'all, If'all Indra Wibowo Jaka F.P. Palawe Jaka Frianto Putra Palawe Janis, Ronaldo Ferdinan Jefri Antonius Mandeno Jimi Palawe Kasaluhe, Meityn Kendek, Tasya Jenifel Kris Handoko Kundiman, Gita Artika Putri Lawendatu, Angryani Enjel Lawendatu, Angryani Enjela Livana Dethris Rawung Maalua, Sheyla Magie Kapojos Mahihody, Astri Mahihody, Astri Juwita Makisake, Nadia Arlina Maliode, Yunita Isabela Mandalika, Ervina Dian Mandeno, Jefri Anthonius Mandiangan, Meyrijean Marnens Ch. Karaeng Masteria Yunovilsa putra Meilya Suzan Triyastuti, Meilya Suzan Meityn Disye Kasaluhe Melongkade, Regina Juliana Moh. Yasir Mohamad Akbar Muliadin Muliadin Muliadin Muliadin Muliadin Muliadin Muliadin Muliadin Muliadin, Muliadin Musdalifah Musdalifah Nonny Manampiring Novalina M. Ansar Novalina Maya Sari Ansar Novelia Tatinting Nyctagina Mandahari Obyn I. Pumpente Obyn Imhart Pumpente Pramardika, Dhito Dwi Putra, Masteria Yunovilsa Putut Har Riyadi Putut Har Riyadi Remy E. P Mangindaan Renol Renol Renol, Renol Revolson Mege Roni Hermawan Roni Hermawan Roni Hermawan Roni Hermawan Roni Hermawan Roni Hermawan, Roni Rorong, Miranda Sahdan Patras Salanggon, Alismi M Samliok Ndobe Sari Aswani Septania Takasiaheng Siegfried Berhimpon Siti Aisiah Somba, Vira Valentine Stevy I. M. Wodi Stevy Imelda Murniati Wodi Steward I. Makawekes Takasihaeng, Septania Tampany, Ighen Tampi, Regina Romalya Meilan Tengkue, Fiorenza Puspa Indah Tengkue, Florenza Puspa Indah Tinungki, Maria Notosari Tinungki, Maria Notosori Trivonia Kerol Talete Usy N. Manurung Walter Balansa Wodi, Stevy Imelda Murniati Yana Sambeka Yana Sambeka Yeldi S Adel Yeldi S Adel Yulina Irawati Zakinah A Alhaddad