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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Biopendix: Jurnal Biologi, Pendidikan dan Terapan Jurnal Abdi Insani Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Abdimas Bina Bangsa Jurnal Pengabdian Masyarakat Bidang Sosial dan Humaniora NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Safari : Jurnal Pengabdian Masyarakat Indonesia Jurnal Pelayanan dan Pengabdian Masyarakat Indonesia Cakrawala: Jurnal Pengabdian Masyarakat Global Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat Alkhidmah: Jurnal Pengabdian dan Kemitraan Masyarakat Ardhi: Jurnal Pengabdian dalam Negri INASUA: Jurnal Teknologi Hasil Perikanan Balobe: Jurnal Pengabdian Masyarakat Ekspresi: Publikasi Kegiatan Pengabdian Indonesia Jurnal Insan Pengabdian Indonesia Pemberdayaan Masyarakat: Jurnal Aksi Sosial
Sherly Lewerissa
Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan Dan Ilmu Kelautan Universitas Pattimura
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Other

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PEMANFATAAN SISA OLAHAN MINYAK KELAPA “TAIMINYA” GUNA MENJAWAB MASALAH PANGAN DAN EKONOMI DI DESA LATUHALAT, KOTA AMBON Jusuf Leiwakabessy; Ronald Darlly Hukubun; Sherly Lewerissa; Laura Bianca Silvia Huwae; Laury Marcia Chara Huwae
Jurnal Abdimas Bina Bangsa Vol. 4 No. 1 (2023): Jurnal Abdimas Bina Bangsa
Publisher : LPPM Universitas Bina Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46306/jabb.v4i1.345

Abstract

Coconut is a plant and natural potential that is excellent in Latuhalat Village. Coconut has so many benefits that it has earned the nickname the tree of life because every part of it can be used for the benefit of society. Coconut processing in Latuhalat Village is carried out on a small and traditional scale, namely processing it into coconut cooking oil. This processed product will leave processed waste (processed waste) known as "taiminya". This processed residue is usually not used anymore, then thrown away or used as animal feed. The Pattimura University PKM Team presents innovation and development of taiminya into "taiminya confectionery" and "taiminya chili sauce" products. This innovative product is expected to increase the income of the people of Latuhalat Village
PELATIHAN PEMBUATAN SURIMI BASAH DAN SURIMI KERING PADA KELOMPOK PENGOLAH IKAN TUNA DI NEGERI TIAL, KECAMATAN SALAHUTU KABUPATEN MALUKU TENGAH Bernita Silaban; Johanna Tupan; Esterlina E.E. M. Nanlohy; Sherly Lewerissa
Jurnal Abdi Insani Vol 10 No 2 (2023): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v10i2.927

Abstract

ABSTRACT Micro-businesses carried out by tuna processing groups in Tial Country, Salahutu District, Central Maluku Regency are still constrained by the availability of raw materials. Rare and abundant in certain seasons so that it affects the production process. During certain seasons, the fish is stored frozen. Not infrequently when it will be used fish meat is dark and smelly. The resulting processed product is not as expected. The micro businesses that are being carried out are still limited to shredded products, nuggets, meatballs, dragon feet and are produced according to order requirements. This PKM aims to provide information to the public about how to make wet surimi and dry surimi and its application as a fortification agent in fish sticks and cookies. The method used in this community service activity uses lecture, discussion and training methods. The target is the tuna processing group “Mahina Solemata. After being given training, there was an increase in the participants' knowledge from not knowing to knowing. The participants admitted that they felt very helpful with the information provided. According to them, the manufacture of wet surimi and dry surumi can be a solution to overcome the availability of raw materials, guarantee quality uniformity so that production can take place throughout the year. The application of wet surimi and dry surimi into fish sticks and cookies can also provide added value to fish processing fishermen groups in diversifying processed tuna products so that the skills and welfare of the group are increasing.
Sosialisasi Mitigasi Bencana Daerah Pesisir Bagi Siswa SD Negeri Rutong Yoisye Lopulalan; Godwin W. A. Hehanussa; Hendra Titawael; Sherly Lewerissa; Marlin C. Wattimena; Laury M. Ch. Huwae; Ronald D. Hukubun
Nusantara: Jurnal Pengabdian kepada Masyarakat Vol. 3 No. 3 (2023): Agustus : Jurnal Pengabdian kepada Masyarakat
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/nusantara.v3i3.1409

Abstract

Disaster mitigation is an effort to reduce casualties and provide a proper and good understanding to the public regarding natural disasters. This activity aims to provide early insight and knowledge regarding natural disasters. The method of implementing this community service uses the socialization method with Rutong State Elementary School students as participants. This socialization material focuses on mitigating the tsunami and earthquake disasters, a major threat to Rutong Village, located in a coastal area.
Sosialisasi Pentingnya Sikap Hidup Hemat Dan Menabung Sejak Usia Dini Di Desa Latta Roagave L. Toruan; Jusuf Leiwakabessy; Sherly Lewerissa; Valiand Sapulette; Audrey Leiwakabessy
ARDHI : Jurnal Pengabdian Dalam Negri Vol. 2 No. 3 (2024): ARDHI : Jurnal Pengabdian Dalam Negri
Publisher : Asosiasi Riset Pendidikan Agama dan Filsafat Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/ardhi.v2i3.458

Abstract

Considering that today's children mostly live with a consumerist attitude, it is necessary to provide education and introduction to the benefits of the value of money and manage finances by cultivating a frugal lifestyle and a love of saving from an early age. Educating them to avoid consumerist lifestyle behavior also aims to manage their own finances and can increase their comfort in the future. The main target of this activity is the community, especially children in Latta Village, Baguala District, Ambon City. This activity was attended by 25 children and 10 mothers in Latta Village. This activity program is implemented using the material presentation method. The main mission of socialization activities is to foster a frugal lifestyle, a hobby of saving from childhood for a more prosperous future, and children being able to differentiate between needs and wants.
Sosialisasi Pencegahan Peredaran BBM Oplosan di Masyarakat Jusuf Leiwakabessy; Esterlina E. E. M. Nanlohy; Sherly Lewerissa; Evan R. Ferdinandus
Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat Vol. 2 No. 1 (2024): Januari : Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/pandawa.v2i1.385

Abstract

The increase in oil prices and other living expenses has contributed to the rise of illegal fuel adulteration practices. In order to make huge profits from the minimal cost of fuel production and distribution, certain individuals are willing to carry out these illegal practices, despite the risks and impacts they cause. The lack of knowledge and awareness in communities about adulterated fuels, as well as the lack of encouragement from the government to eradicate them, has also increased the number of these illegal practices. Being a progressive village with numerous people and activities, Passo Village needs a proper sustainable fuel supply. Therefore, it is important to raise awareness in Passo Village’s community about the characteristics and dangers of adulterated fuels in order to prevent their circulation and the practices involved. On account of this objective, the socialization program has been conducted in Passo Village in the method of material presentation.
PERBANDINGAN KOMPOSISI KIMIA PERISA TULANG IKAN TUNA (Thunnus albacares) DAN KULIT UDANG ( Litopenaeus vannamei) Kaya, Adrianus O. W.; Nanlohy, Esterlina E. E. M.; Lewerissa, Sherly
INASUA: Jurnal Teknologi Hasil Perikanan Vol 1 No 1 (2021): INASUA: Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2021.1.1.21

Abstract

Pemanfatan limbah hasil olahan produk perikanan adalah untuk menghasilkan suatu produk dengan komposisi kimia yang baik, selain itu juga untuk menghasilkan produk olahan tanpa limbah (zero waste). Perisa merupakan salah satu produk olahan yang dihasilkan dari limbah hasil olahan produk perikanan. Penelitian ini dilakukan untuk menghasilkan perisa alami dari limbah tulang ikan tuna dan kulit udang. Penelitian ini menggunakan 3 perlakuan perbandinan kaldu dan maltodekstrin dan parameter kimia yang dianalisis meliputi kadar air, kadar abu, kadar protein dan kadar lemak. Kasil penelitian menunjukkan bahwa perbandingan kaldu dan maltodekstrin 100 ml kaldu : 100 g maltodekstrin (A1) menghasilkan komposisi kimia terbaik perisa alami baik dari tulang ikan maupun kulit udang.
PENGARUH PERBANDINGAN DAN KONSENTRASI BAHAN PEMBENTUK GEL TERHADAP SIFAT FISIKO-KIMIA GEL KOMBINASI KARAGINAN DAN PATI SAGU Kaya, Adrianus O. W; Wattimena, Martha L.; Nanlohy, Esterlina E. E. M.; Lewerissa, Sherly
INASUA: Jurnal Teknologi Hasil Perikanan Vol 2 No 1 (2022): INASUA: Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2022.2.1.100

Abstract

Istilah Gel atau jeli dapat didefinisikan sebagai sediaan semi padat yang terdiri dari suspensi yang dibuat dari partikel organik kecil atau molekul organik besar, berpenetrasi oleh suatu cairan, yang pergerakan medium pendispersinya terbatas oleh sebuah jalinan jaringan tiga dimensi dari partikel-partikel atau makromolekul yang terlarut pada fase pendispersi. Karaginan dan pati sagu mempunyai beberapa sifat yang mirip yaitu sebagai komponen pembentuk gel, penstabil dan pengental, sehingga banyak dimanfaatkan industri pangan, farmasi, kosmetik, pencetakan dan tekstil yaitu sebagai bahan pembentuk gel, pengental, bahan penstabil. Kombinasi bahan pembentuk yang digunakan dalam pembuatan gel pengharum ruangan sangat berpengaruh terhadap produk gel yang dihasilkan, karena dari kombinasi tersebut diharapkan memiliki efek sinergis yang menghasilkan gel dengan kekuatan gel tinggi namun memiliki sineresis yang rendah serta ramah lingkungan karena dibuat dari baha-bahan alami.
KOMPOSISI KIMIA DAN PROFIL ASAM AMINO DARI HIDROLISAT ENZIMATIK DAGING IKAN KEMBUNG (Rastrelliger sp.) Wenno, Max R.; Leiwakabessy, Jusuf; Wattimena, Martha L.; Lewerissa, Sherly; Savitri, Imelda K. E.; Silaban, Bernita br.; Nanlohy, Esterlina E. E. M.; Tupan, Johana
INASUA: Jurnal Teknologi Hasil Perikanan Vol 2 No 2 (2022): INASUA: Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2022.2.2.169

Abstract

Ikan kembung termasuk ikan yang memiliki nilai ekonomis penting. Ikan ini selain mengandung komposisi gizi yang tinggi seperti protein, vitamin dan mineral juga mengandung asam lemak tak jenuh omega-3. Kandungan protein ikan kembung yang tinggi dapat dimanfaatkan menjadi hidrolisat protein. Hidrolisat protein ikan dihasilkan dari proses penguraian protein ikan menjadi peptida sederhana maupun asam amino melalui proses hidrolisis oleh enzim, asam, atau basa. Tujuan penelitian yaitu mengetahui komposisi kimia dan rofil asam amino dari hidrolisat protein daging ikan kembung. Metode yang digunakan dalam penelitian ini adalah metode eksperimen (percobaan). Komposisi kimia ikan kembung segar dan hidrolisat berturut-turut adalah protein 5,34% dan 20,80%, lemak 17,75% dan 7,56%, air 74,76% dan 67,56%, abu 1,34% dan 1,46%, karbohidrat 0,8% dan 2,62%. Hasil analisa asam amino manghasilkan 17 jenis asam amino yang terdiri dari 9 jenis asam amino esensial dan 8 jenis asam amino non esensial. Asam amino esensial tertinggi adalah lisin sebesar 12,65% dan terendah adalah metionin sebesar 1,49% sadangkan kandungan asam amino non esensial tertinggi adalah asam glutamat sebesar 11,20% dan terendah adalah sistein 0,20%.
KARAKTERISTIK BOBA DENGAN PENAMBAHAN TEPUNG RUMPUT LAUT Eucheuma cottonii Ode, Abdul J.; Savitri, Imelda K. E.; Lewerissa, Sherly
INASUA: Jurnal Teknologi Hasil Perikanan Vol 3 No 1 (2023): INASUA: Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2023.3.1.209

Abstract

Minuman boba memiliki kandungan gula dan kalori yang tinggi, dianggap kurang baik untuk kesehatan, selain itu rendahnya serat dapat menyebabkan gangguan pencernaan. Penambahan tepung rumput laut pada formulasi butiran boba diharapkan dapat memperbaiki kekurangan minuman tersebut. Percobaan pembuatan butiran boba dengan penambahan tepung Euchema cottonii dalam formulasinya dilakukan dengan tujuan untuk mempelajari karakteristik organoleptik dan kimiawi produk akhir yang dihasilkan. Perlakuan yang diterapkan dalam penelitian ini yaitu persentasi tepung E. cottonii yang ditambahkan pada formulasi butiran boba sebesar 25% (P1), 30% (P2) dan 35% (P3) dari berat tepung tapioka dengan tiga (3) kali pengulangan. Hasil penelitian menunjukkan butiran boba dengan penambahan tepung E. Cottonii 35% memiliki nilai organoleptik terbaik dengan kandungan serat kasar 17,9%; gula 19,6%; total abu 3,7%; dan air 59,6%. Butiran boba tersebut memiliki organoleptik sebaik organoleptik butiran boba komersil dengan kandungan serat kasar dan total mineral yang lebih tinggi
PEMBERDAYAAN EKONOMI MASYARAKAT MELALUI PEMANFAATAN TERIPANG DAN PRODUK OLAHANNYA DI NEGERI LEAHARI KOTA AMBON Leiwakabessy, Jusuf; Sormin, Raja Bonan Dolok; Wenno, Max Robinson; Mailoa, Meigy Nelce; Lewerissa, Sherly
Balobe: Jurnal Pengabdian Masyarakat Vol 1 No 2 (2022): BALOBE: Jurnal Pengabdian Masyarakat
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/balobe.1.2.53-58

Abstract

The aims of this service were to increase the knowledge and skills of participants on the potential and processed sea cucumber products that can increase the economic value of sea cucumbers as well as a source of information, technology and skills that will be used by the community to support the family economy in the State of Leahari, Ambon City. The target of this activity is the community in the Leahari village, Ambon City. The method used is counseling in the form of material delivery and discussion. Increased knowledge of participants by conducting pretest and post-test. Based on the results obtained, it showed that there was an increase in the participants towards the material presented, there was a change in attitude where participants were very interested in utilizing the potential of sea cucumber resources in the Leahari village, Ambon city, to be used as processed products as new opportunities in order to improve the family economy
Co-Authors Amon Manik Anastasya Supusepa Angeline Ch. Wattimena Astry Tehuayo Audrey Leiwakabessy Bernita Silaban Chriscellia F. P. Lerebulan Corputty, Anna M. Era Lusiana Sianipar Esterlina E. E. M. Nanlohy Esterlina E.E. M. Nanlohy Evan R. Ferdinandus Fadilah, Nabilah Farah Godwin W. A. Hehanussa Grisko V. Pattippeilohy Haganta Br. Tarigan Hendra Titawael Hendrikus Sakliressy Hensly Tahalea Hermanto Romera Irensia K. Nurue Johanna Tupan Jorgi B. Kurniawan Jugerteria Luhulima Jusuf Leiwakabessy Kaya, Adrianus O. W Kaya, Adrianus O. W. Kaya, Adrianus Orias Willem Kesia L. Sahusilawane Kumbubui, Janne E. Laura Bianca Silvia Huwae LAURY CHARA HUWAE Lorraine J. Aipassa Mailoa, Meigy N. Mailoa, Meigy Nelce Marlin C. Wattimena Marlin Chrisye Wattimena Maulana, Adit Max R. Wenno Michele Kesaulya Muhamad Rizki Nakul, Aransyah Nanlohy, Esterlina Nanlohy, Esterlina E. E. M. Nanlohy, Esterlina E.E. M. Nanlohy, Esterlina Elisabeth Elsina Martha Nazhifa, Zidna Fatha Ode, Abdul J. Perkasa, Alkausar Satria Poppy S Manila Pulukadang, Vetty Putra, Bintang Harly Putri Azzuhra N. Pattisahusiwa Putri Indah Cahyani Refaldy Siahaya Rieuwpassa, Fredrik Roagave L. Toruan Ronald Darlly Hukubun Roscto, Tiara Putri Sulung Rumatamerik, Moh. Kasim Salsabilla Syarifa La Unga Sartika, Susi Savitri, Imelda K. E. Silaban, Bernita Silaban, Bernita br. Sormin, Raja Bonan Dolok Tahapary, Chindi L. Tupan, Johana Tupan, Johanna Valiand Sapulette Vicko Lamidja Warang, Azril Fajar Warnesy A Samangun Wattimena, Martha L. Wattimena, Martha Loana Wenno, Max Robinson Yoisye Lopulalan Yuliana S. A. Napitupulu