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All Journal Action Research Literate (ARL) Jurnal Bluefin Fisheries Jurnal Penelitian Chanos Chanos Jurnal Pengabdian Masyarakat Bangsa Journal of Mandalika Literature
Ndahawali, Daniel Heintje
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Analisis Partisipasi Pemangku Kepentingan dalam Pembangunan Desa Inovasi: Studi Kasus Pulau Raam Poltak, Hendra; Ismail, Ismail; Handayani, Handayani; Gunaisah, Endang; Muhfizar, Muhfizar; Ndahawali, Daniel Heintje
Journal of Mandalika Literature Vol. 5 No. 3 (2024)
Publisher : Institut Penelitian dan Pengembangan Mandalika (IP2MI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/jml.v5i3.3331

Abstract

This study analyzes stakeholder participation in the development of the Innovation Village in Raam Island, Sorong City, where most of the population works as traditional fishermen. A qualitative method was used with Focus Group Discussion (FGD) as the data collection technique, involving representatives from local government, the private sector, academics, and the local community. The first FGD identified key potentials and challenges such as the need for fisherman's cards, electrical infrastructure, fishing gear, ice block supply, and issues of product marketing and legality. The second FGD gathered commitments from various parties to address these issues, including relocating the fuel outlet, supporting tuna marketing, and providing raw materials and ice. The results indicate that active and collaborative participation from various stakeholders is crucial in developing innovative and sustainable solutions for village development. To ensure the sustainability of this participation, continuous coordination and communication mechanisms, as well as periodic evaluations of each party's contributions, are necessary.
EFFECTIVITY OF COLD CHAIN SYSTEM IN PEELED DEVEINED TAIL ON (PDTO) COOKED PEEL VANNAMEI SHRIMP (Litopenaeus vannamei) AT PT. XYZ, EAST JAVA Ndahawali, Daniel Heintje; Soeharso, Agusta Putri Balqis Linda; Rakhmayeni, Dyah Ayu; Wowiling, Fernando; Octikharisma, Aliffia Yusti
Chanos Chanos Vol 21, No 1 (2023): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v21i1.12776

Abstract

Shrimps are commodities that prone to deteriorate at room temperature. Good application on cold chain system is expected to inhibit the growth of bacteria that cause deterioration in the quality due to the unavailability of a suitable environment for bacterial activity. Tthis study aimed to determine the processing characteristics of peeled deveined tail on (PDTO) cooked peel Litopenaeus vannamei shrimp, and to identify the effectiveness of cold chain application on microbiological, organoleptic, and sensory quality at PT. XYZ, East Java, by a quantitative descriptive method with an observational approach. The results showed that the processing of PDTO Cooked Peel vannamei shrimp at PT. XYZ, East Java includes raw materials receiving, weighing I, washing I, cutting heads (de heading), washing II with a shrimp washing machine, size separation, cutting, washing III, soaking, cooking preparation, weighing II, cooking, cooling, peeling, washing IV, freezing, machine glazzing, hardening, weighing, packaging in poly bags and sealing, final checking, metal detecting I, packing in cartons, storage in cold storage, metal detecting II and loading. The cold chain of shrimp processing is applied on room, water, and shrimp raw materials effectively assessed from the results of standardized microbial, organoleptic, and sensory tests
Optimalisasi Mutu Sensori Produk Stik Cumi (Sthenoteuthis oualaniensis) Olahan Kelompok Nelayan Desa Motto, Kota Bitung, dalam Pengembangan Ekonomi Lokal Ndahawali, Daniel Heintje; Wewengkang, Itje Danti; Ticoalu, Fidel; Soeharso, Agusta Putri Balqis Linda; Hariyoto, Fitroh Dwi
JURNAL BLUEFIN FISHERIES Vol 5, No 1 (2023)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jbf.v5i1.183

Abstract

One of the non-fish catches scattered in Bitung City is squid. The squid of the Sthenoteuthis oualaniensis type that are caught by fishermen from Motto Village, Bitung City, which is also processed by a group of fishermen as a processed product of squid sticks. Processed squid stick products have not been standardized both in terms of recipe and process. Therefore it is necessary to optimize squid stick products in the context of local economic development. This research aims to obtain optimal squid stick products in salt addition based on consumer acceptance. The hedonic test results obtained showed that the addition of 10% salt by weight of the raw material for squid, which fried for 45 seconds at ± 1200 C was the most preferred composition. Jurnal Bluefin Fisheries, 5 (1), 37 This salt composition can be used as a reference for standard recipes for the manufacture of subsequent products, with the process flow that are the preparation of raw squid ingredients, preparation of additional ingredients (dough and seasoning ingredients), mixing of ingredients, kneading, making the stick form, frying and packaging. Recipe standards that can be submitted as references based on this research are 100% raw squid, 280% flour, 40% sugar, 10% salt, 60% garlic, 1% ginger, 10% butter, 1 egg, and 1% emulsifier (from total weight of material).
Identifikasi Karakteristik Kimiawi dan Sensori Stick Cumi (Loligo sp.) Produk Olahan Kelompok Istri Nelayan Kelurahan Motto, Kota Bitung Wewengkang, Itje Danti; Ticoalu, Fidel J. B.; Ndahawali, Daniel Heintje; Soeharso, Agusta P. Balqis L.; Hariyoto, Fitroh Dwi; Suseno, Adi
JURNAL BLUEFIN FISHERIES Vol 4, No 1 (2022)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jbf.v4i1.120

Abstract

Salah satu produk olahan khas dari Kelompok Istri Nelayan di Kelurahan Motto, Kota Bitung, adalah stick cumi yang diproduksi berdasarkan permintaan pasar atau sistem pre order (PO). Penelitian ini bertujuan untuk mengidentifikasi karakteristik kimiawi dan sensori produk stick cumi dalam rangka pengembangan dan pemasaran produk ke depannya. Karekteristik Kimiawi dianalisis melalui pengujian proksimat. Hasil uji proksimat yang diperoleh menunjukkan bahwa stick cumi produk kelompok istri nelayan Kelurahan Motto mengandung karbohidrat sebanyak 65,5 %, protein 12,53 %, lemak 14,89 %, kadar air dan abu berurutan 5,84% dan 11,14%. Karakteristik sensori dilakukan melalui pengujian sensori secara organoleptik hedonik, menunjukkan bahwa produk stick cumi dapat diterima dengan baik dengan tingkat kesukaan panelis suka hingga sangat suka.
Edukasi dan Pelatihan Pembuatan Bubu Lipat Kepiting: Pemberdayaan Nelayan Kelurahan Kladufu, Distrik Sorong Timur Rusli, Rusli; Kasim, Muh.; Tjarles, Lay; Ndahawali, Daniel Heintje; Handayani, Handayani; Sepri, Sepri; Gunaisah, Endang; Ismail, Ismail; Suruwaky, Amir Machmud; Bachri, Samsul; Muhammad, Samsul; Kalagison, Nataniel; Firman, Sri Wahyuni
Jurnal Pengabdian Masyarakat Bangsa Vol. 2 No. 11 (2025): Januari
Publisher : Amirul Bangun Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59837/jpmba.v2i11.1909

Abstract

Kegiatan edukasi dan pelatihan ini bertujuan untuk meningkatkan keterampilan, pengetahuan, dan pemahaman nelayan di Kelurahan Kladufu, Distrik Sorong Timur, Kota Sorong, Papua Barat Daya. Kegiatan ini berfokus pada pembuatan alat tangkap bubu lipat kepiting yang ramah lingkungan, ekonomis, dan mendukung perikanan yang bertanggungjawab. Metode yang digunakan meliputi pemberian materi, demonstrasi, diskusi interaktif, dan praktik langsung. Hasil pre-test dan post-test menunjukkan adanya peningkatan pengetahuan dan pemahaman peserta pelatihan dari rata-rata skor 28,57 menjadi 100,00. Hasil analisis statistik uji-t berpasangan menghasilkan nilai P-value < .005 yang mengindikasikan bahwa perbedaan skor rata-rata pre-test dengan rata-rata skor post-test signifikan secara statistik.  Hal ini juga menunjukkan bahwa efektifitas kegiatan pelatihan yang dapat meningkatkan kemampuan pemahaman dan pengetahuan peserta tentang alat tangkap bubu lipat kepiting.
Kesukaan Konsumen terhadap Kerupuk yang Dimasak dengan Pasir Pantai, Pasir Gunung, Minyak Goreng Curah, dan Minyak Goreng Kemasan Gunaisah, Endang; Muhfizar, Muhfizar; Ndahawali, Daniel Heintje; Ruzuki, Rezza; Poltak, Hendra
Action Research Literate Vol. 8 No. 2 (2024): Action Research Literate
Publisher : Ridwan Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/arl.v8i2.262

Abstract

Penelitian ini mengkaji tentang kesukaan konsumen terhadap bahan makanan yang dimasak dengan berbagai macam bahan untuk memasak yang bertujuan 1. Mengetahui perbedaan kesukaan antara kerupuk yang dimasak dengan pasir pantai, pasir gunung, minyak goreng curah, dan minyak goreng kemasan  menurut persepsi konsumen. 2. Mengetahui tingkat kesukaan konsumen terhadap produk kerupuk tersebut menurut usia dan 3.  Mengetahui tingkat kesukaan konsumen terhadap produk kerupuk tersebut menurut jenis kelamin. Metode penelitian menggunakan uji hedonik dan analisa statistik dengan desain eksperiman acak sempurna, eksperimen factorial 3 x 4, dan eksperimen factorial 2 x 4. Hasil penelitian  sesuai tujuan di atas yaitu  (a) Ditinjau dari cara memasak kerupuk, maka kerupuk yang paling disukai secara berurutan adalah kerupuk yang dimasak pasir pantai (PP) dengan nilai X= 4,26, urutan kedua yang dimasak dengan minyak kemasan (MK) dengan nilai kesukaan X=3,95, disusul pasir gunung (PG) nilai X= 3,80 dan minyak curah (MC) dengan nilai kesukaan sebesar X=3,52.  Selanjutnya (b) Jika ditinjau dari usia , maka didapatkan usia konsumen tidak mempunyai efek signifikan terhadap kesukaan kerupuk, cara memasak kerupuk tidak signifikan, dan efek bersama antar perlakuan usia dan cara memasak signifikan. Terakhir (c) ditinjau dari jenis kelamin menunjukkan bahwa jenis kelamin tidak mempunyai efek signifikan terhadap kesukaan kerupuk, terdapat perbedaan efek macam cara memasak kerupuk sangat signifikan, dan efek bersama antara perlakuan jenis kelamin dan cara memasak tidak signifikan (interaksi antar perlakuan tidak tersekat secara baik).
Co-Authors Endang - Gunaisah Fitroh Dwi Hariyoto Ismail Ismail Kalagison, Nataniel Muh. Kasim Muhammad, Samsul Muhfizar, Muhfizar Octikharisma, Aliffia Yusti Poltak, Hendra R. Rusli Rakhmayeni, Dyah Ayu Ruzuki, Rezza Samsul Bachri, Samsul Sepri, Sepri Soeharso, Agusta P. Balqis L. Soeharso, Agusta Putri Balqis Linda Sri Wahyuni Firman Suruwaky, Amir Machmud Suseno, Adi Tamaulina Br Sembiring Ticoalu, Fidel Ticoalu, Fidel J. B. Tjarles, Lay Wewengkang, Itje Danti Wowiling, Fernando