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All Journal JURNAL RISET DIWA BAHARI Jurnal Lamellong: Pengabdian Kepada Masyarakat
Sri Rukmini Kustam
Institut Teknologi dan Bisnis Maritim Balik Diwa
Religion Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Immunology & microbiology Social Sciences Other

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Teknologi Pengolahan Bandeng Tanpa Duri untuk Meningkatkan Keterampilan Ibu-Ibu Majelis Taklim Al Fattah Sudiang Harianti Harianti; Jumrawati Jumrawati; Husni Angraeni; Mutemainna Karim; Sri Rukmini Kustam; Besse Firma Jamal
Jurnal Lamellong: Pengabdian Kepada Masyarakat (JLPM) Volume 2, Nomor 1, April 2025
Publisher : ASHA Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70188/6jprc808

Abstract

Ikan bandeng merupakan salah satu ikan yang menjadi komoditas unggulan yang memiliki kandungan protein yang sangat tinggi. Pemanfaatan ikan bandeng sebagai bahan baku  baku produk olahan antara lain nugget, bakso, pempek, siomay, otak-otak ikan telah banyak dilakukan.  Ikan bandeng memiliki kelemahan bila dikonsumsi langsung dengan adanya tulang dan duri yang cukup banyak di dalam tubuhnya sehingga sebagian masyarakat tidak mengonsumsinya.  Upaya meningkatkan konsumsi bandeng dengan membuang semua duri yang ada melalui pelatihan penerapan teknologi pengolahan bandeng tanpa duri. Kegiatan Pengabdian Kepada Masyarakat melalui kegitan penyuluhan dan pelatihan ini berdampak positif dalam peningkatan pengetahuan dan keterampilan Ibu-ibu pengurus dan anggota Majelis Taklim Al-Fattah Sudiang Makassar terkait manfaat dan nutrisi ikan bandeng, teknologi diversifikasi pengolahan bandeng tanpa duri, dan teknik pengolahan bandeng tanpa duri. Program Pengabdian Kepada Masyarakat ini telah mendukung program pemerintah dalam hal ini Kementerian Kelautan dan Perikanan yaitu Program Gemarikan (Gerakan Memasyarakatkan Makan Ikan). Peserta sangat antusias mengikuti kegiatan Pengabdian Kepada Masyarakat dan berharap agar selanjutnya diadakan lagi kegiatan pelatihan diversifikasi pengolahan berbahan baku ikan bandeng tanpa duri   
Karakteristik Morfometrik Juvenil Ikan Baronang Totol (Sigannus guttatus) pada Akuakultur Multi Tropik Berbasis Feeding Rate Heriansah Heriansah; Sri Rukmini Kustam; Andi Sahriyanti; Mesalina Tri Hidayani
Jurnal Riset Diwa Bahari (JRDB) Volume 2, Issue 1, 2024
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Institut Teknologi dan Bisnis Maritim Balik Diwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63249/jrdb.v2i1.26

Abstract

Information on morphometrics has been widely used for catches. This study aims to determine the morphometric characteristics of rabbitfish in a multi-trophic system cultivation based on feeding rate. Rabbitfish are maintained in an integrated manner with green mussels, sea urchins, and seaweed. The study was conducted for 6 weeks at the Laboratory of the Balik Diwa Maritime Technology and Business Institute, Makassar. Three feeding rate treatments of 5%, 7.5%, and 10% each with three replications were given to rabbitfish with a frequency of 4 times a day. During maintenance, a closed water circulation process was carried out and continuous aeration was provided in each container. The results showed that the total length at feeding rates of 5%, 7.5%, and 10% were 5.3 cm, 7.1 cm, 8.1 cm, respectively, and the standard length was 4.1 cm, 5.8 cm, and 6.7 cm, respectively. Meanwhile, the height of each body was 1.8 cm, 2.1 cm, and 2.6 cm. Analysis of variance showed that these three morphometric variables were significantly affected by feeding rate, and the three levels of feeding rate were significantly different (P<0.05). Water quality during maintenance was in the range that could be tolerated by rabbitfish. Temperature was in the range of 26.0-28.6°C, salinity 25.1-28.5 ppt, dissolved oxygen 5.2-7.1 mg/L, pH 7.6-8.0 and ammonia 0.032-0.095 mg/L. The morphometric characteristics of rabbitfish in multi-trophic system cultivation increased significantly along with the increase in feeding rate.
Co-Authors Andi Sahriyanti Besse Firma Jamal Harianti Harianti Heriansah, Heriansah Husni Angraeni Jumrawati Jumrawati Mesalina Tri Hidayani Mutemainna Karim