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All Journal Samakia: Jurnal Ilmu Perikanan COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat
Samsidar
Politeknik Negeri Nunukan
Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences Other

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Strategi Pengembangan Masyarakaat Nelayan Rumput Laut Desa Liang Bunyu Sebatik Barat Basran Basran; Samsidar Samsidar; Herlina Herlina
COMSERVA : Jurnal Penelitian dan Pengabdian Masyarakat Vol. 4 No. 10 (2025): COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/comserva.v4i11.2879

Abstract

Desa Liang Bunyu di Kecamatan Sebatik Barat, Kabupaten Nunukan, dikenal memiliki potensi besar dalam budidaya rumput laut. Banyak penduduk desa berprofesi sebagai nelayan rumput laut, namun mereka menghadapi berbagai kendala yang menghambat produktivitas dan kesejahteraan mereka. Penelitian ini menggunakan desain deskriptif kualitatif dan kuantitatif dengan pendekatan studi kasus. Populasi dalam penelitian ini adalah seluruh nelayan rumput laut di Desa Liang Bunyu. Hasil penelitian menunjukkan lingkungan internal dan lingkungan eksternal yang mempengaruhi pengembangan nelayan rumput laut di Desa Liang Bunyu yakni pada lingkungan internal terdapat Kekuatan sedangkan untuk lingkungan eksternal terdapat Peluang Perlu meningkatkan peran pemerintah daerah dalam hal lnl penyuluh perikanan dalam pengembangan masyarakat nelayan rumput laut di desa liang bunyu kecamatan sebatik Barat.
Pengaruh Metode Fermentasi Terhadap Kadar Protein pada Ikan Kembung (Rastrelliger sp) Abdul Rohman Nasrudin; Samsidar; Luchiandini Ika Pamaharyani; Ricko Firdaus Rijaluddin Ahmad
Samakia : Jurnal Ilmu Perikanan Vol 17 No 1 (2026): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35316/jsapi.v17i1.9217

Abstract

Peda is a traditional fermented fish product widely consumed in Indonesia and has potential as a protein source. Different fermentation methods are thought to affect the nutritional quality of the product, particularly its protein content. This study aims to determine the effect of fermentation methods on the protein content of mackerel peda (Rastrelliger sp.). The study was conducted using an experimental method with a completely randomized design (CRD) consisting of four treatments, namely fish cleaned until stage I fermentation, fish cleaned until stage II fermentation, fish not cleaned until stage I fermentation, and fish not cleaned until stage II fermentation, each with three replicates. Protein content analysis was performed using the Kjeldahl method, while data were statistically analyzed using analysis of variance and follow-up tests. The results showed that the fermentation method significantly affected the protein content of mackerel peda. The treatment of fish that were cleaned until fermentation stage I produced the highest protein content, while the treatment of fish that were not cleaned until fermentation stage II produced the lowest protein content. In general, stage II fermentation and the use of unscaled fish resulted in a decrease in protein content. The results of this study indicate that control of the fermentation method, particularly the fermentation stage and raw material treatment, is important for maintaining the nutritional quality of mackerel peda.
Co-Authors Abdul Rohman Nasrudin Basran Basran Herlina Herlina Luchiandini Ika Pamaharyani Ricko Firdaus Rijaluddin Ahmad