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All Journal Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Harpodon Borneo Journal Of Aquaculture Development and Environment Jurnal Abdi Insani JURNAL VOKASI ILMU-ILMU PERIKANAN (JVIP) Jurnal Aquatik JURNAL BAHARI PAPADAK Jurnal Salamata International Journal of Applied Research and Sustainable Sciences (IJARSS) International Journal of Educational and Life Sciences (IJELS) Journal of Fisheries & Marine BHAKTI JIVANA
Djonu, Asriati
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PELATIHAN PEMBUATAN NUGGET DAN STIK RUMPUT LAUT GUNA MENDUKUNG PENGEMBANGAN PRODUK PANGAN LOKAL MASYARAKAT DESA HUILELOT KECAMATAN SEMAU Fransira, Immaria; Djonu, Asriati; Jasmanindar, Yudiana; Pasaribu, Wesly; Pah, Theny Intan Berlian Kurniati
Jurnal Abdi Insani Vol 12 No 12 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i12.3344

Abstract

Huilelot Village is famous as one of the centers of seaweed cultivation in Kupang Regency. The low level of seaweed processing is one of the problems faced by the community of Huilelot Village. Until now, the villagers have only produced wet and dry seaweed, and its processing is limited to personal consumption. Therefore, the process is still not optimal. Therefore, the purpose of this training activity is to increase the knowledge and skills of the people of Huilelot Village, Semau District, regarding the diversification of cultivated seaweed products to overcome the problems faced by the community and also to improve their welfare. The methods used in this community service activity consist of the preparation stage, the implementation stage, and the monitoring stage. The participants of this activity were members of the PKK from four hamlets. This activity demonstrated the community's increased knowledge and skills in processing seaweed nuggets and sticks, as well as their marketing. The increase in knowledge was demonstrated based on the results of the pre-test and post-test evaluations. In addition, these PKK members have also produced their own seaweed nuggets and sticks. The production of seaweed nuggets and sticks is a solution to overcome the problems faced by partners. It is hoped that this will become a local food product in the future in Huilelot Village.
EDUKASI PEMANFAATAN OLAHAN MAKROALGA HASIL BUDIDAYA DI DESA FUAFUNI KABUPATEN ROTE NDAO Salosso, Yuliana; Pasaribu, Wesly; Djonu, Asriati; Fransira, Immaria
Jurnal Abdi Insani Vol 12 No 12 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i12.3361

Abstract

Rote Ndao Regency is one of the regions with the highest seaweed production in East Nusa Tenggara Province (NTT). This potential not only plays an important role in supporting the coastal economy, but also has great opportunities to improve the nutritional status and living standards of the people in the region. Seaweed is known as a highly nutritious food source that is beneficial to health. However, seaweed consumption levels are still low and there is a lack of innovation in seaweed processing. Therefore, this activity aims to increase community knowledge and awareness of the nutritional benefits of macroalgae and to develop innovative macroalgae-based processed products that have economic added value. This activity is divided into three stages. The first stage, preparation, was carried out to identify the problems faced by the community and determine the appropriate solutions. The second stage was the implementation of activities based on the results of the identification, including three main activities, namely counseling on the nutritional value of macroalgae, training on product diversification, and promotional counseling through online media. The entire series of activities ran well and received high enthusiasm from the participants. In addition, there has been an increase in community knowledge and skills in utilizing macroalgae as a source of nutrition and in making cendol and seaweed ice cream. The survey results show that 87.5% of the community is very satisfied with this community service activity. It is hoped that this activity can be a first step in encouraging the use of macroalgae as a source of nutritious food with high economic value.
Co-Authors ., Suleman Ade Yulita Hesti Lukas Dahoklory, Nicodemus Dasy , Ainayah Luthviani Sinun Gonsaga, Montanus Ronald Happy Nursyam Huriyatul Fitriyah Noor, Huriyatul Fitriyah Noor Immaria Fransira Jasmanindar, Yudiana Klau, Marini Cladita Kristiana, Ela Laily Fitriani Mulyani Lebrina Ivantry Boikh Menge, Maria I. Namia, Novita Redemta D. Nandya Fitri Rachmawati, Nandya Fitri Rachmawati Natalis, Victoria Neri Kautsari Ngefak, Putra Marco Priyo Santoso Rahma, Andi Taufika Rebhung, Felix Senjata, Aris Ndena Seo, Angli Y. Y. Sogho, Sevin F. A. Kae Suleman Suleman Suleman Sunadji TAEK, ARNOLDIANUS Theny Intan Berlian Kurniati Pah Tjendanawangi, Agnette Tukan, Odilia Beto Wesly Pasaribu Yahya . Yuliana Salosso Yulianus Linggi