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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 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 Jurnal Ilmiah Tatengkorang Jurnal Ilmiah Sesebanua 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 Penelitian Chanos Chanos Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Amal Ilmiah: Jurnal Pengabdian Kepada 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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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.
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%.
Efficacy and Physiological Responses of Payangka Fish (Ophieleotris aporos) to Anesthetization with Clove Oil Rawung, Livana Dethris; Tanod, Wendy Alexander; Manampiring, Nonny
Jurnal Penelitian Pendidikan IPA Vol 9 No SpecialIssue (2023): UNRAM journals and research based on science education, science applic
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9iSpecialIssue.4726

Abstract

This study aims to determine the effect of clove oil concentration and time of immersion in clove oil on the anesthesia, recovery time, and physiological responses in the payangka fish (Ophieleotris aporos). The experimental design was completely randomized with a 6 x 3 factorial arrangement. The first factor was a concentration of clove oil consisting of six levels i.e., 0.02; 0.03; 0.04; 0.05; 0.1, and 0.2 ml/L of water. The second factor was a time of immersion consisting of three levels i.e., 1; 3; and 6.5 hours. Results showed that the concentration of clove oil significantly (p<0.05) affected the anesthesia time and the recovery time after immersing. The length of immersing and concentration of clove oil also significantly (p<0.05) affected the concentration of glucose, but not significantly (p>0.05) affected the concentration of cholesterol. It showed that clove oil can be used as anesthetization for payangka fish in the appropriate dose. The optimal concentration of clove oil that can be used as anesthesia for the transportation of live payangka fish is 0.02 ml/L of water. Meanwhile, for handling activities on payangka fish, a clove oil concentration of 0.03 ml/L of water is recommended
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 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 Gansalangi Ferdinand hanifah hanifah Herjumes Aatjin 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 Manampiring, Nonny Mandalika, Ervina Dian Mandeno, Jefri Anthonius Mandiangan, Meyrijean Marnens Ch. Karaeng Masteria Yunovilsa putra Meityn Disye Kasaluhe Moh. Yasir Mohamad Akbar Muliadin Muliadin Muliadin Muliadin Muliadin Muliadin Muliadin Muliadin Muliadin, Muliadin Musdalifah Musdalifah Novalina M. Ansar Novalina Maya Sari Ansar Novelia Tatinting 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 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 Tampany, Ighen Tampi, Regina Romalya Meilan Tengkue, Fiorenza Puspa Indah Tengkue, Florenza Puspa Indah Tinungki, Maria Notosari 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