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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Jurnal Ekobis : Ekonomi Bisnis & Manajemen ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi Indonesian Journal of Community Empowerment and Service JURNAL BIOLOGI PAPUA Sipakaraya : Jurnal Pengabdian Masyarakat Jurnal Perikanan
Haryati, Kristina
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Management of fishery waste into liquid organic fertilizer in Hamadi Jayapura Janviter Manalu; Kristina Haryati; Khristhoper Aris Arianto Manalu
Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Vol. 9 No. 4 (2024): November 2024
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/abdimas.v9i4.13862

Abstract

Fishery waste is a problem that is very disturbing to the community because it causes strong odors, dirty views, and reduces water quality. Apart from having a negative impact, fishery waste still contains components needed for plant growth, such as nitrogen (N), phosphorus (P), and potassium (K). Therefore, it is essential to conduct community service activities for POKBAKER that involve the conversion of fishery waste into liquid organic fertilizer (POC). The aim of carrying out service activities is to provide understanding to participants through lectures and practical activities in making fertilizer from fisheries. The implementation methods expressed are three, namely pre-preparation, socialization activities (pre-test, lecture, post-test), and practical activities. The materials used in practical activities are fishery waste (gills and offal), EM4, molasses, and rice washing water. The results show that the percentage of answers to the six pre-test questions given ranges from 53-100 percent, while the percentage of the eight post-test questions given ranges from 93-100 percent. So, the conclusion is that this activity can increase the knowledge and understanding of the Fishery Waste Processing Group (POKBAPER) from 53 percent to 90 percent. Participants have the ability to plant liquid organic fertilizer from fishery waste.
CHARACTERISTICS OF SARDINE FISH OIL EMULSION (Sardinella sp.) FLOUR BY-PRODUCT DURING STORAGE Haryati, Kristina
Jurnal Perikanan Unram Vol 15 No 3 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i3.1545

Abstract

Sardine fish oil, which is mostly considered useless, is actually very beneficial because itcontains various omega-3 fatty acids, especially EPA and DHA so that fish oil is made into anemulsion product. Emulsion is a two-phase system in which small droplets of one liquid aredispersed into another liquid. The purpose of this study was to determine the characteristics ofthe best emulsion formula for 30 days of storage. The methods in this study include the stageof determining the emulsion formula, and the emulsion testing stage. In making the emulsionformula, the types of emulsifiers used were Carboxymethyl Cellulose (CMC) and lecithin witha ratio of 1: 1; 1: 2; 3: 1; and 3: 2. The tests carried out included viscosity, pH, and percentstability. The results showed that the highest viscosity, pH, and percent stability tests during 30days of storage were in formula 3: 1 and the lowest in formula 1: 2. During 30 days of storage,there was a decrease in the viscosity, pH, and emulsion stability values for all formulas. Thisfinding shows that the best emulsion formula uses CMC and lecithin emulsifiers, namely 3:1.Thus, this study shows that sardine fish oil emulsion has the potential to be developed into anemulsion product using the existing formula
Prediksi Suhu Permukaan Laut di Perairan Kota Jayapura Tahun 2021-2025 Menggunakan Model SARIMA Hisyam, Muhammad; Sumardi, Sitti Rosnafi'an; Kainama, Tamara Louraine Jeanette; Haryati, Kristina
ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua Vol 8 No 1 (2025): ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua Edisi Mei 2025
Publisher : Cenderawasih University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/acr.v8i1.4605

Abstract

Suhu permukaan laut (SPL) merupakan parameter oseanografi penting yang memengaruhi dinamika ekosistem laut dan iklim global, terutama di wilayah tropis. Perubahan SPL dapat berdampak signifikan terhadap curah hujan, distribusi biota laut, dan hasil tangkapan nelayan. Penelitian ini bertujuan untuk menganalisis dan memprediksi SPL di Teluk Yos Sudarso, Jayapura, menggunakan model Seasonal Autoregressive Integrated Moving Average (SARIMA). Data yang digunakan merupakan data suhu bulanan dari Januari 2005 hingga Desember 2021 yang diperoleh dari Copernicus Marine Service. Analisis dimulai dengan uji stasioneritas menggunakan Augmented Dickey Fuller (ADF), diikuti dengan identifikasi pola musiman melalui ACF dan PACF. Hasil menunjukkan bahwa data memiliki sifat stasioner musiman dan pola musiman tahunan. Model SARIMA (1,0,1)(1,1,1,12) terpilih sebagai model terbaik untuk memprediksi SPL dengan mempertimbangkan kenaikan suhu laut sebesar 0,16°C per dekade. Hasil prediksi menunjukkan pola musiman yang stabil hingga tahun 2025, dengan nilai galat MAPE sebesar 1,83% yang mengindikasikan tingkat akurasi yang sangat tinggi. Model ini mampu mengidentifikasi pola musiman dengan baik dan dapat digunakan sebagai alat bantu dalam pengambilan keputusan untuk pengelolaan sumber daya kelautan yang berkelanjutan.
PENERAPAN SANITASI HYGIENE PADA PENGOLAHAN ABON IKAN TUNA ASAP DI UPI IKBAL FAMILY JAYAPURA Haryati, Kristina
Indonesian Journal of Community Empowerment and Service (ICOMES) Vol. 5 No. 1 (2025): June 2025
Publisher : UNIB Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/icomes.v5i1.41372

Abstract

Sanitation hygiene implementation actions must be applied to food processing groups to produce quality products that meet food safety. The purpose of this activity is that the UPI Ikbal Family group can use personal protective equipment and wash their hands as a form of implementing sanitation hygiene during the processing of smoked fish into fish floss. The method of this activity is divided into 2, namely counseling on the importance of using PPE and washing hands, and the practice of processing smoked tuna fish floss. The results showed that all participants used PPE from the beginning to the end of the activity. In the practice of processing smoked tuna fish floss, participants continued to use PPE, and the PPE that was changed every 2 hours was masks and gloves. The conclusion from the implementation of this activity is that the program can provide increased awareness among participants in using simple personal protective equipment (PPE) and implementing proper hand washing before and during the processing of smoked tuna fish floss. So it is hoped that the habit of using PPE and washing hands is not only carried out during the implementation of the activity, but can be applied by the UPI Ikbal Family when producing smoked fish or other smoked fish diversification products. Participants were very enthusiastic and patient in following the smoked tuna floss processing practice activities, which were carried out from morning to night.
Diversifikasi Olahan Ikan Louhan Sentani: Pembuatan Nugget Ikan Louhan di Pondok Pesantren Al-Manshurin Jenmau, Irja Sepriyanto; Haryati, Kristina
Sipakaraya : Jurnal Pengabdian Masyarakat Vol 4 No 1 (2025): Sipakaraya : Jurnal Pengabdian Masyarakat
Publisher : Universitas Sulawesi Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31605/sipakaraya.v4i1.5334

Abstract

Diversifikasi adalah proses yang dilakukan untuk menciptakan variasi produk olahan dengan menggunakan teknik pengolahan yang sesuai. Salah satu ikan yang memiliki potensi besar untuk dikembangkan manjadi produk olahan yaitu Ikan louhan Sentani adalah ikan pemangsa yang dapat ditemukan di Danau Sentani. Ikan ini membahayakan kelangsungan hidup ikan-ikan yang hanya dapat ditemukan di Danau Sentani. Dengan mengolah ikan tersebut menjadi produk, maka dapat mengurangi jumlah ikan tersebut. Diversifikasi produk olahan ikan louhan mencakup berbagai jenis makanan, seperti bakso, kerupuk, nugget, dan jenis olahan lainnya. Nugget adalah produk olahan ikan yang dibuat dari campuran daging ikan yang dihancurkan, tepung dan bahan lainnya, lalu dilapisi dengan tepung sebagai pengikat. Mitra dalam kegiatan pengabdian adalah para ibu di Pondok Pesantren Al-Manshurin di Waena, yang belum memiliki kreativitas dalam mengolah ikan menjadi berbagai produk. Oleh karena itu, solusi yang diberikan adalah dengan mengadakan pelatihan untuk membuat nugget dari ikan louhan. Oleh karena itu, solusi yang diberikan adalah pelatihan untuk membuat nugget dari ikan louhan. Pelaksanaan kegiatan pengabdian di Pondok Pesantren Al-Manshurin yang terletak di Waena, Kota Jayapura. Metode yang diterapkan adalah melalui sosialisasi dan pelatihan. Kegiatan pengabdian ini diikuti oleh 20 orang peserta. Kegiatan yang dilaksanakan menghasilkan bahwa para ibu di Pondok Pesantren Al-Manshurin memperoleh keterampilan baru dalam membuat nugget dari ikan louhan.
Pelatihan Pembuatan Nugget Ikan Louhan sebagai Upaya Pemberdayaan Ibu-Ibu Pondok Pesantren Al-Manshurin Jayapura Kristina Haryati; Irja Sepriyanto Jenmau
ABDIKAN: Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi Vol. 4 No. 3 (2025): Agustus 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/abdikan.v4i3.6288

Abstract

Louhan fish are predatory fish from Lake Sentani that can be processed into fishery products such as nuggets. Nuggets are created from a mixture of crushed fish meat, flour, and other ingredients, then coated with flour. This initiative aims to enhance the skills of partners in processing louhan fish into nugget products. The partners in this community service activity are mothers at the Al-Manshurin Islamic Boarding School in Waena, who lack creativity in processing louhan fish into various products. The challenge faced by the partners is a lack of knowledge regarding the louhan fish processing. Therefore, the solution provided is training in making louhan fish nuggets. The community service activity was conducted at the Al-Manshurin Islamic Boarding School, located in Waena, Jayapura City. The methods employed were socialization, practice, and evaluation. Twenty participants attended this community service activity. The participatory role of partners in this activity is to be actively involved in all stages, from socialization and practice to evaluation. The community service activities conducted by the team demonstrated a 100% increase in the skills of all mothers at the Al-Manshurin Waena Islamic Boarding School in making louhan fish nuggets after the processing practice.
Co-Authors Albertina Nasri Lobo Ayub Sahala Gultom Caecilia Bintang Girik Allo Halomoan Hutajulu Hamzah, Hardi Imam Misbach Irja Sepriyanto Jenmau Jenmau, Irja Sepriyanto Kainama, Tamara Louraine Jeanette Khristhoper Aris Arianto Manalu Liyatin Gea Lolita Tuhumena Manalu, Janviter Marlianingrum, Peggy Ratna Muhamad Hariono Muhammad Hisyam Nicea Roona Paranoan Nurjanah Nurjanah Nurlita Dianingsih, Nurlita Sinaga, Yohana Yana Sugeng Heri Suseno Sumardi, Sitti Rosnafi'an Tommi Tommi, Tommi Umbekna, Sara Wandikbo, Irfan