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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) Martabe : Jurnal Pengabdian Kepada Masyarakat Samakia: Jurnal Ilmu Perikanan 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 Pengabdian kepada Masyarakat Nusantara 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 International Journal of Economics, Business and Innovation Research Jurnal Perikanan Damhil: Jurnal Pengabdian kepada Masyarakat
Wila Rumina Nento
Universitas Negeri Gorontalo
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Identification Of Saponin And Antioxidant Leaves Seagrass Extracts (Thalassia hemprichii) Suleman, Iin F.; Sulistijowati, Rieny; Manteu, Shindy Hamidah; Nento, Wila Rumina
Jambura Fish Processing Journal Vol 4, No 2 (2022): VOLUME 4 NOMOR 2, JULY 2022
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v4i2.15213

Abstract

This study aims to identify saponin compounds and test the antioxidant activity contained in the leaf extract of Thalassia hemprichii seagrass from Tomini Bay Coastal Waters. Seagrass contains various bioactive compounds, one of which functions as an antioxidant, and is rich in protein, fat, fiber and minerals. This research consisted of extraction, saponin test, and antioxidant activity tested using 2,2-diphenyl-1- picrylhydrazyl (DPPH). Thalassia hemprichii methanol extract has saponin compounds, ethyl acetate extract is not detected to have saponin compounds. Saponin content of methanol extract using the gravimetric method was 12.63%. The antioxidant activity value of IC50 T. hemprichii is 1.25 ppm or 1.25 mg/L.
Pelatihan Pembuatan Produk Berbasis Hasil Perikanan di Desa Huangobotu Asri Silvana Naiu; Nikmawatisusanti Yusuf; Wila Rumina Nento
Damhil: Jurnal Pengabdian kepada Masyarakat Vol 1, No 2: December 2022
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34312/damhil.v1i2.17413

Abstract

Huangobotu Village, Kabila Bone District, Bone Bolango Regency is a village located in the Tomini Bay area, where the majority of the people work as a fishermen. During the fishing season, the catch of fish is very large, and sometimes some types of fish are not sold while others are sold at minimum prices. Communities can take opportunities in the utilization of fishery products through the processing of fishery products, so that they can help improve the community's economy. The purpose of this service is to improve the community's economy through training in making fishery product-based products which the type of processed fishery products provided during the training in the form of fish nuggets and meatballs.
Optimalisasi Tata Kelola Badan Usaha Milik Desa (BUMDes) di Desa Polohungo Kecamatan Dulupi Kabupaten Boalemo Nuralim Pasisingi; La Nane; Wila Rumina Nento
Damhil: Jurnal Pengabdian kepada Masyarakat Vol 2, No 1: June 2023
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34312/damhil.v2i1.17385

Abstract

Polohungo Village is a village located in Dulupi District, Boalemo Regency. Polohungo Village Owned by the Village Enterprise (BUMDes) which is used as an alternative in developing the village's potential in increasing community income. However, in the management of BUMDes in Polohungo Village it was found that the objectives in establishing the BUMDes had not been fulfilled, because the community's income and contributions did not match the expected goals. Therefore, it is necessary to optimize BUMDes governance in Polohungo Village. Community service activities were carried out in Polohungo Village, Dulupi District, Boalemo for 45 days, starting from October 4th to November 18th 2022. The training was carried out by providing socialization and training on BUMDes governance.
Increase in nitrogen, phosphorus, and potassium of liquid fertilizer from fish canning waste and kepok banana peel (Musa paradisiaca L.) Sulistijowati, Rieny; Habie, Dwi Angriani; Nento, Wila Rumina; Peleh, Elanemay Ivonne
Depik Jurnal Ilmu Ilmu Perairan, Pesisir, dan Perikanan Vol 13, No 3 (2024): DECEMBER 2024
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.13.3.39583

Abstract

Canned fish industry production generates significant waste, which, if left untreated, can pollute the environment and have negative impacts. While solid waste from fisheries has been widely utilized, the utilization of liquid waste from fisheries remains uncommon. This research aims to analyze the chemical quality of liquid organic fertilizers and determine the best treatment between liquid waste from pelagic tuna canning and kepok banana peel extract. The research employed a laboratory experimental method with one treatment, which is different concentrations of liquid waste from fish canning and kepok banana peel extract, with four treatment levels and three replications: PO (700 mL liquid waste from fish canning), P1 (600 mL liquid waste from fish canning + 100 mL kepok banana peel extract), P2 (550 mL liquid waste from fish canning + 150 mL kepok banana peel extract), and P3 (500 mL liquid waste from fish canning + 200 mL kepok banana peel extract). The parameters observed were nitrogen (N) content, phosphorus (P) content, and potassium (K) content. The research data were analyzed using a completely randomized design (CRD). The data analysis results stated that the treatment levels of P0, P1, P2, and P3 had a significant effect on the quality of liquid organic fertilizer and were statistically significantly different on the levels of nitrogen, phosphorus, and potassium of liquid organic fertilizer products. The results indicate the appropriate formulation for liquid organic fertilizers nd the best chemical quality, which is treatment level P2 with a formulation of 550 mL. liquid waste from fish canning, 150 mL. kepok banana peel extract, 300 mL. coconut water, and 40 mL EM4, yielding nitrogen (N), phosphorus (P), and potassium (K) values of 3.18%, 5.47%, and 5.54%, respectively. These values meet the quality standard requirements for liquid organic fertilizers according to Minister of Agriculture Regulation number 70/Permentan/SR.140/10/2011, which is between 3-6%.Keywords:Fish wasteLiquid organic fertilizerNitrogenPhosphorusPotassium
PEMBERDAYAAN MASYARAKAT KAMPUNG CUMI BERBASIS POTENSI LOKAL Funco Tanipu; Wila Rumina Nento
Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Vol. 5 No. 1 (2024): PROSIDING SEMINAR NASIONAL PENGABDIAN KEPADA MASYARAKAT - SNPPM2024
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Abstract Community service in Kampung Cumi, Langgula Village, Batudaa Pantai Sub-district, Gorontalo Regency, aims to empower the community through the utilization of local potential, especially in processing squid as a superior product. This activity involves training on squid processing skills into various innovative products, such as squid sticks and squid chili sauce, which are expected to increase added value and community income. The results of the community service activities showed an increase in community knowledge and skills in product processing and marketing. Training participants reported an increased understanding of good processing techniques and effective marketing strategies. In addition, the training also covered aspects of business management, allowing the community to be more independent in managing their business. This activity not only improves individual skills, but also encourages the formation of business groups that can collaborate in marketing products more widely. With the support of digital marketing, processed squid products from Kampung Cumi began to be recognized in a wider market, thus increasing the economic potential of the village. Thus, this service succeeded in creating a positive impact on the Kampung Cumi community by increasing skills, knowledge, and income, and strengthening economic independence based on local potential. Keywords: squid village; local potential; processed products; squid; langgula Abstrak Pengabdian masyarakat di Kampung Cumi, Desa Langgula, Kecamatan Batudaa Pantai, Kabupaten Gorontalo, bertujuan untuk memberdayakan masyarakat melalui pemanfaatan potensi lokal, khususnya dalam pengolahan cumi sebagai produk unggulan. Kegiatan ini melibatkan pelatihan keterampilan pengolahan cumi menjadi berbagai produk inovatif, seperti stik cumi dan sambal cumi, yang diharapkan dapat meningkatkan nilai tambah dan pendapatan masyarakat. Hasil dari kegiatan pengabdian menunjukkan adanya peningkatan pengetahuan dan keterampilan masyarakat dalam proses pengolahan dan pemasaran produk. Peserta pelatihan melaporkan peningkatan pemahaman mengenai teknik pengolahan yang baik dan strategi pemasaran yang efektif. Selain itu, pelatihan ini juga mencakup aspek manajemen usaha, yang memungkinkan masyarakat untuk lebih mandiri dalam mengelola usaha mereka. Kegiatan ini tidak hanya meningkatkan keterampilan individu, tetapi juga mendorong terbentuknya kelompok usaha yang dapat berkolaborasi dalam memasarkan produk secara lebih luas. Dengan dukungan pemasaran digital, produk olahan cumi dari Kampung Cumi mulai dikenal di pasar yang lebih luas, sehingga meningkatkan potensi ekonomi desa. Dengan demikian, pengabdian ini berhasil menciptakan dampak positif bagi masyarakat Kampung Cumi dengan meningkatkan keterampilan, pengetahuan, dan pendapatan, serta memperkuat kemandirian ekonomi berbasis potensi lokal. Kata Kunci: kampung cumi; potensi lokal; cumi-cumi;langgula produk olahan;
PENGEMBANGAN PEREKONOMIAN DESA DENGAN PEMANFAATAN POTENSI PERIKANAN MELALUI PELATIHAN PENGOLAHAN PRODUK PERIKANAN BAGI MASYARAKAT DESA DUNU, KECAMATAN MONANO KABUPATEN GORONTALO UTARA Putalan, Reinal; Gobel, Muhammad Rizq; Erlansyah; Supu, Nisfa Daud; Nento, Wila Rumina; Modjo, Meilinda Lestari; Anugrah, Krishna; Sabiku, Sri Ariyanti; Kadir , Poppy Arnold; Wijaya, Rendy; Noho, Yumanraya
Jurnal Abdimas Terapan Vol. 4 No. 1 (2024): JURNAL ABDIMAS TERAPAN (NOVEMBER)
Publisher : Program Vokasi Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56190/jat.v4i1.60

Abstract

The utilization of fisheries' potential as a source of animal protein needs to be developed to maximize fisheries’ potential, especially in North Gorontalo Regency. In addition to adding economic value, fishery product processing provides a positive impact in the form of knowledge for coastal communities. Fishery product processing Fishery products, especially fish, can be processed into various products such as nuggets. Nuggets are processed food products from animal protein sources popular with small children and adults. This service activity aims to increase homemakers' knowledge about fish processing innovation through fish nugget processing in Dunu Village, Monano District, North Gorontalo. The implementation of activities is aimed at homemakers, and the method of service activities is participatory learning and action through counseling accompanied by making fish nuggets. The activity went smoothly and was enthusiastically followed by the participants. The results were increased knowledge and understanding of homemakers about diversifying fishery processing products, namely fish nuggets. This activity is expected to increase the added value of fishery products through the diversification of processed fishery products to increase the added value of fishery products.
Kualitas Otak-otak Ikan Bandeng (Chanos-chanos) Dengan Kombinasi Tepung Pisang Kepok (Musa paradisiaca L.) Dan Tepung Buah Mangrove (Rhizopora mucronata) Lemba, Satryani; Mile, Lukman; Nento, Wila Rumina
Jambura Fish Processing Journal Vol 7, No 1 (2025): VOLUME 7 NOMOR 1, JANUARY 2025
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v7i1.29007

Abstract

Milkfish can be utilized in making otak-otak by replacing tapioca flour with kepok banana flour and mangrove flour, through food diversification as an effective solution. This study aims to determine the organoleptic value, chemical characteristics and fiber content of the formulation of milkfish, kepok banana flour (Musa Paradisiaca L.) and mangrove fruit flour (R. mucronata). The research method was carried out through several stages, including making kepok banana flour, making mangrove fruit flour and making milkfish brain-brain. Data analysis used a completely randomized design (CRD) with 3 treatments and 2 replicates. The data obtained will be analyzed with One Way ANOVA. If each treatment is significantly different then Duncan's further test. The results showed that the organoleptic value of milkfish brain-boxes influenced the level of panelists' liking, namely appearance, taste, texture, but had no effect on aroma. Fish brain-brain products have chemical content, namely: water content (20.96% - 58.34%), protein content (5.41% - 6.36%), fat content (3.42% - 5.93%), ash content (1.32% - 1.65%), carbohydrate content (24.74% - 53.12%) and fiber content (6.76% - 21.87%).
Komposisi proksimat, mineral dan logam berat Sargassum polycystum di perairan Pulau Payata, Kabupaten Pohuwato Manteu, Shindy Hamidah; Taniu, Nuzul Rahmah; Nento, Wila Rumina; Sahaba, Muh. Alsere Bardian
Agrokompleks Vol 25 No 2 (2025): Vol 25 No 2 (2025): Agrokompleks Edisi Juli
Publisher : Politeknik Pertanian Negeri Pangkajene Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51978/japp.v25i2.932

Abstract

Sargassum polycystum merupakan salah satu jenis rumput laut coklat yang tumbuh secara alami di perairan Pulau Payata, Kabupaten Pohuwato. Meskipun melimpah, pemanfaatannya oleh masyarakat pesisir masih sangat terbatas. Padahal, jenis rumput laut ini memiliki potensi besar sebagai sumber pangan karena mengandung berbagai komponen nutrisi penting seperti protein, karbohidrat, dan mineral. Penelitian ini dilakukan untuk mengetahui kandungan gizi dan keamanan konsumsi S. polycystum melalui analisis proksimat, kandungan mineral, dan logam berat. Sampel S. polycystum segar diambil langsung dari habitat alaminya, dikeringkan, dan dianalisis di laboratorium menggunakan metode standar. Hasil analisis menunjukkan bahwa S. polycystum kering memiliki kadar air sebesar 12,80%, abu 31,87%, lemak 0,60%, protein 10,54%, serat kasar 7,42%, dan karbohidrat 44,20%. Kandungan mineral utama yang ditemukan antara lain kalsium sebesar 0,72%, magnesium 216 mg/kg, natrium 213 mg/kg, kalium 114 mg/kg, dan besi sebesar 690 mg/kg. Beberapa unsur mineral mikro lainnya seperti kromium juga terdeteksi dalam jumlah kecil, sedangkan selenium, seng, boron, dan kobalt berada di bawah batas deteksi alat. Selain itu, hasil pengujian logam berat menunjukkan bahwa kadar timbal, kadmium, dan merkuri dalam S. polycystum masing-masing <0,030 mg/kg, <0,005 mg/kg, dan <0,001 mg/kg, yang berarti masih berada jauh di bawah ambang batas aman konsumsi. Berdasarkan hasil tersebut, dapat disimpulkan bahwa Sargassum polycystum di perairan Pulau Payata, Kabupaten Pohuwato tidak hanya memiliki kandungan nutrisi yang cukup tinggi, tetapi juga tergolong aman untuk dikonsumsi. Potensi ini membuka peluang untuk pemanfaatannya sebagai bahan pangan alternatif atau bahan baku produk pangan fungsional yang bernilai ekonomi bagi masyarakat pesisir
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.
Implementasi Strategis Pelatihan Dan Pengembangan UMKM Di Desa Langgula Tanipu, Funco; Pantoiyo, Fuad; Nento, Wila Rumina
Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Vol 8, No 3 (2025): Juli 2025
Publisher : STMIK Royal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33330/jurdimas.v8i3.3542

Abstract

Empowering Micro, Small, and Medium Enterprises (MSMEs) in Langgula Village is a strategic step in improving the economic welfare of local communities. This service aims to identify and implement an effective training program for MSME actors in the village. The training is focused on developing managerial skills, digital marketing, and good financial management, which are essential to improve the competitiveness of MSMEs in today's digital era. The methods used in this service are observation and training with MSME actors. The results of the service showed that the training conducted succeeded in increasing the knowledge and skills of MSME actors in utilizing digital technology for marketing their products. In addition, training on simple financial management helps MSME actors in recording and managing cash flow, which is a crucial aspect for the sustainability of their business. From the evaluation results, the training participants showed significant improvement in their ability to design more effective and efficient marketing strategies, as well as improve their product branding. The implementation of MSME training and development in Langgula Village not only contributes to individual capacity building, but also has the potential to drive overall local economic growth.Keywords: digital; implementation; langgula; MSME Abstrak: Pemberdayaan Usaha Mikro, Kecil, dan Menengah (UMKM) di Desa Langgula merupakan langkah strategis dalam meningkatkan kesejahteraan ekonomi masyarakat lokal. Pengabdian ini bertujuan untuk mengidentifikasi dan mengimplementasikan program pelatihan yang efektif bagi pelaku UMKM di desa tersebut. Pelatihan ini difokuskan pada pengembangan keterampilan manajerial, pemasaran digital, dan pengelolaan keuangan yang baik, yang sangat penting untuk meningkatkan daya saing UMKM di era digital saat ini. Metode yang digunakan dalam pengabdian ini adalah observasi dan pelatihan dengan pelaku UMKM dengan tahapan metode sosialisasi dan diskusi terkait pemanfaatan teknologi informasi, sosialisasi digital marketing dan pelatihan teknik pengambilan gambar, serta pelatihan pengelolaan keuangan sederhana. Hasil pengabdian menunjukkan bahwa pelatihan yang dilakukan berhasil meningkatkan pengetahuan dan keterampilan pelaku UMKM dalam memanfaatkan teknologi digital untuk pemasaran produk mereka. Selain itu, pelatihan tentang pengelolaan keuangan sederhana membantu pelaku UMKM dalam mencatat dan mengelola arus kas, yang merupakan aspek krusial untuk keberlangsungan usaha mereka. Dari hasil evaluasi, peserta pelatihan menunjukkan peningkatan signifikan dalam kemampuan mereka untuk merancang strategi pemasaran yang lebih efektif dan efisien, serta meningkatkan branding produk mereka. Implementasi pelatihan dan pengembangan UMKM di Desa Langgula tidak hanya berkontribusi pada peningkatan kapasitas individu, tetapi juga berpotensi mendorong pertumbuhan ekonomi lokal secara keseluruhan.Kata kunci: digital; implementasi; langgula; UMKM
Co-Authors Abdul Azis Hasan Abdul Hafidz Olii Adnan Engelen Anugrah, Krishna Arafik Lamadi Asri Silvana Naiu Butolo, Ivana Cahyani, Reni Tri Citra Panigoro Djailani, Fernandy M. Djibran, Moh. Muchlis Erlansyah Funco Tanipu Habie, Dwi Angriani Haris Singgili I Made Sudiarta Iin Susilawati Lantu Ika Okhtora Angelia Irwan Bempah Kadir , Poppy Arnold La Nane La Ode Huli La Ode Sahaba Laode Muhamad Hazairin Nadia Larasati Sukmadewi Wibowo Lemba, Satryani Lukman Mile Meilinda Lestari Modjo Miftahul Khair Kadim Moh. Muchlis Djibran Mohammad Zubair Hippy 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 Rival Rahman Ruddy Suwandi Sabiku, Sri Ariyanti Sakinah Ahyani Dahlan Salahudin Olii Saleh, Yuliana Yunus Samatowa, Lukman Shindy Hamidah Manteu Shindy Hamidah Manteu Sitty Ainsyah Habibie St. Aisyah R Sudiarta, I Made Suherman, Sutianto Pratama Suleman, Iin F. Sumrin, Sumrin Supu, Nisfa Daud Syamsuddin Syamsuddin Taniu, Nuzul Rahmah TATI NURHAYATI Tri Tresya Hiola Yuliana Bakari Yumanraya Noho Zulham Sirajuddin Zulkifli Arafa