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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Fish Protech Jurnal Technopreneur (JTech) Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Journal Of Agritech Science (JASc) Jambura FIsh Processing Journal Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Jurnal Abdi Insani Jurnal Abadimas Gorontalo Agrokompleks DAS SEIN: Jurnal Pengabdian Hukum dan Humaniora Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Jurnal Abdimas Terapan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Damhil: Jurnal Pengabdian kepada Masyarakat
Wila Rumina Nento
Universitas Negeri Gorontalo
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Journal : Jurnal Abdi Insani

 1 
EDUKASI PENERAPAN SANITASI DAN HIGIENE PADA UMKM OLAHAN HASIL PERIKANAN DI KECAMATAN KWANDANG Wila Rumina Nento; Shindy Hamidah Manteu; Sitty Ainsyah Habibie
Jurnal Abdi Insani Vol 10 No 4 (2023): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v10i4.1167

Abstract

Kwandang District has abundant fisheries resource potential. Therefore, it is necessary for the fisheries processing process to increase local community income to support the economy of the community in Kwandang District by utilizing Micro, Small and Medium Enterprises (MSMEs). The problem in society is that there is still a lack of experience in implementing sanitation and hygiene in MSMEs, such as sanitation and hygiene of raw materials, employees, facilities, infrastructure, products, final products, mutual contamination, and handling of the waste produced. The aim of this activity is to increase knowledge regarding good production methods by implementing correct sanitation and hygiene and creating quality products that are liked by the public that meet product quality standards. The method used consists of 3 stages. The first stage is conducting surveys and collecting data on the distribution of groups of MSME actors, the second stage is educational activities by providing material on sanitation and hygiene and the third stage is training on fishery product processing. The results of location observations show that there are 5 groups of fisheries processing MSMEs in Katialada Village, Kwandang District, and with socialization/counseling activities they can provide information to business actors regarding the importance of implementing sanitation and hygiene related to all processing facilities, cleaning facilities, personnel and the environment in the Processing Unit Fish (UPI). In addition, training was carried out by demonstrating frozen ebi furry shrimp processing techniques. Conclusion Educational activities with material on the application of sanitation and hygiene as well as fisheries processing techniques can increase the knowledge and skills of business actors. Implementing good and correct sanitation and hygiene in MSMEs can produce standard quality products that comply with Indonesian National Standards (SNI) and can expand marketing.
PEMBERDAYAAN MASYARAKAT NELAYAN DESA LAMU BATUDAA PANTAI MELALUI OLAHAN PRODUK TULANG IKAN TUNA Wila Rumina Nento; Abdul Hafidz Olii; Salahudin Olii
Jurnal Abdi Insani Vol 11 No 1 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i1.1340

Abstract

Lamu Village is a fishing village located on the beach or around the sea waters of Batudaa Beach Regency. Empowering the fishing community in Lamu Village can be important because fishermen are one of the main economic sectors in the village. Apart from that, Lamu Village is a village that is included in the category of villages experiencing extreme levels of poverty. In fact, Lamu Village has a lot of enormous natural potential, one of which is the potential for aquatic products because Lamu Village is in the coastal area of Tomini Bay. However, this enormous potential has not been utilized and managed optimally by the people of Lamu Village. The aim of this community service is to provide information regarding the handling of yellowfin tuna catches and training on diversifying noodle products from fish bones as a source of calcium. The methods used are counseling and training methods or direct demonstrations to the community, especially fishermen and PKK women. The results obtained from this training are that the community is able to process and utilize water products, especially those that are the potential of Lamu Village. The community has been able to make meatballs from tuna meat and noodles from tuna bone meal, which is able to create products that can give birth to MSMEs in the community.
MANAJEMEN BUDIDAYA UDANG VANAME MELALUI PENERAPAN METODE SFA (Stochatisc Frontier Analysis) MELALUI PELATIHAN DI DESA MOOTINELO KWANDANG GORONTALO UTARA Wila Rumina Nento; Arafik Lamadi; Moh. Muchlis Djibran
Jurnal Abdi Insani Vol 11 No 3 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i3.1642

Abstract

Shrimp ponds in Mootinelo Village are still classified as conventional with traditional management methods. In addition to the inadequate level of knowledge of the farmers, the quality of the environment is less supportive, disease attacks, and non-standard feeding are also factors that cause vaname shrimp production in Mootinelo Village is not optimal, which of course affects the income of the farmers who are still classified as moderate and even low. In accordance with the objectives of this PMM, namely increasing community productivity with a technical efficiency approach, namely SFA (Stochastic Frontier Analysis), so that the main problems faced by partners, namely aspects of basic knowledge about the technical cultivation of vaname shrimp and aspects of product processing can be overcome. The method used in this training consists of several stages, namely the preparation stage which begins with site observation. Next, the training and counseling stage for participants by delivering material to providing training related to business products. The last stage is the assistance of 10 participants who are vanaem shrimp farmers in the use of DO meters to measure water quality parameters. With an effort to approach technical efficiency, namely SFA (Stochastic Frontier Analysis), the main problems faced by partners, namely aspects of basic knowledge about the technical cultivation of vaname shrimp and aspects of product processing can be resolved. In this case, increasing the knowledge of the 'Vaname Jaya' group of farmers regarding the characteristics and technical efficiency of cultivation through the SFA method, as well as increasing skills in making processed shrimp products, namely eby furrai. In addition, the community was trained in the use of DO meters in measuring pond water quality and making fish feed according to the needs of vanname shrimp whose ingredients consist of fine bran and cornstarch. The conclusion of the results of community service in the form of PMM is that vaname shrimp farming partners have known the factors that affect the technical efficiency and characteristics of aquaculture businesses through the SFA method, and partners can increase the selling value of vaname shrimp through diversification of processed vaname shrimp into eby furai products.
INOVASI PRODUK KERIPIK DAUN MANGROVE DI DESA TABULO SELATAN MANANGGU, BOALEMO Mile, Lukman; Naiu, Asri Silvana; Nento, Wila Rumina
Jurnal Abdi Insani Vol 12 No 6 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i6.2169

Abstract

Inovasi produk keripik daun mangrove di Desa Tabulo Selatan Mananggu bertujuan untuk memanfaatkan potensi sumber daya alam yang melimpah dan meningkatkan kesejahteraan masyarakat lokal. Daun mangrove, khususnya dari spesies Rhizophora mucronata dipilih sebagai bentuk pemanfaatan sumber daya pesisir di desa tersebut. Di samping itu, jenis mangrove ini memiliki kandungan nutrisi dan senyawa bioaktif yang tinggi, yang dapat memberikan manfaat kesehatan bagi konsumen. Proses pengolahan keripik ini melibatkan teknik yang efisien untuk menjaga kualitas dan rasa, serta penerapan teknologi tepat guna untuk meningkatkan produktivitas. Kegiatan ini bertujuan untuk mengembangkan inovasi produk pangan lokal berbasis potensi sumber daya alam di pesisir, khususnya melalui pemanfaatan daun mangrove sebagai bahan baku keripik. Kegiatan ini tidak hanya berfokus pada produksi, tetapi juga mencakup pelatihan bagi masyarakat dalam pengolahan, pemasaran, dan manajemen usaha. Melalui sosialisasi dan pelatihan, diharapkan masyarakat dapat memahami cara mengolah daun mangrove menjadi produk yang menarik dan bernilai jual tinggi. Selain itu, inovasi ini diharapkan dapat menciptakan lapangan kerja baru dan meningkatkan pendapatan masyarakat setempat, serta berkontribusi pada pelestarian ekosistem mangrove yang penting bagi lingkungan. Hasil dari inovasi ini menunjukkan potensi besar dalam menciptakan produk pangan yang tidak hanya lezat tetapi juga sehat, serta mampu bersaing di pasar lokal dan nasional. Dengan demikian, keripik daun mangrove diharapkan menjadi salah satu produk unggulan yang dapat meningkatkan perekonomian masyarakat Desa Tabulo Selatan Mananggu dan mendukung keberlanjutan lingkungan. Hasil pengabdian ini menunjukkan bahwa keripik daun mangrove memiliki potensi pasar yang baik dan dapat menjadi alternatif produk unggulan desa berbasis kearifan lokal serta mendorong peningkatan ekonomi masyarakat pesisir.
Co-Authors Abdul Azis Hasan Abdul Hafidz Olii Adnan Engelen Anugrah, Krishna Arafik Lamadi Arafik Lamadi Asri Silvana Naiu Butolo, Ivana Cahyani, Reni Tri Erlansyah Funco Tanipu Habie, Dwi Angriani Ika Okhtora Angelia Kadir , Poppy Arnold La Nane La Ode Huli Laode Muhamad Hazairin Nadia Larasati Sukmadewi Wibowo Larasati Sukmadewi Wibowo Lemba, Satryani Lukman Mile Lukman Samatowa Meilinda Lestari Modjo Miftahul Khair Kadim Moh. Muchlis Djibran Moh. Muchlis Djibran Muhammad Rizq Gobel Mutsyahidan, Arif Murtaqi Akhmad Nikmawatisusanti Yusuf Nuralim Pasisingi Nuralim Pasisingi Pantoiyo, Fuad Peleh, Elanemay Ivonne Putri Sapira Ibrahim Rendy Wijaya Rieny Sulistijowati Ruddy Suwandi Sabiku, Sri Ariyanti Sahaba, Muh. Alsere Bardian Salahudin Olii Saleh, Yuliana Yunus Shindy Hamidah Manteu Sitty Ainsyah Habibie Suherman, Sutianto Pratama Suleman, Iin F. Supu, Nisfa Daud Syamsuddin Syamsuddin Taniu, Nuzul Rahmah TATI NURHAYATI Yuliana Bakari Yuliana Bakari Yumanraya Noho