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Peningkatan Ekonomi Masyarakat Melalui Pelatihan Pembuatan Produk Egg Roll Frozen Berbahan Daging Ikan Wibowo, Larasati Sukmadewi; Nento, Wila Rumina; Bakari, Yuliana
DAS SEIN: Jurnal Pengabdian Hukum dan Humaniora Vol. 3 No. 2 2023
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33756/jds.v1i1.19324

The social activities service by the student of KKN Tematik program, aim to provide education and direct training to the community regarding the process of making frozen skipjack egg rolls which can provide business opportunities to the community in Buhudaa Village, Batudaa Pantai District, especially housewives as home-based businesses. highly nutritious. The activity location is in the village of Buhudaa, Batudaa Pantai District. Making egg rolls can be used as an additional effort that is very useful and has economic value and is very popular with all walks of life. Based on the results of the activities and training, the community has high enthusiasm for making egg rolls because the manufacturing process is relatively easy and the availability of raw materials is abundant in the village. The BEP value is 85.79 packs per 90 grams, that the frozen egg rolls business will break even when selling 86 packs, with a price per pack of Rp. 20,000.00 the community will get added value and a profit of Rp. 282,200.00. Improving the Community's Economy through Training on Making Frozen Egg Roll Products Made from Fish MeatAbstract: The social activities service by the student of KKN Tematik program, aim to provide education and direct training to the community regarding the process of making frozen skipjack egg rolls which can provide business opportunities to the community in Buhudaa Village, Batudaa Pantai District, especially housewives as home-based businesses. highly nutritious. The activity location is in the village of Buhudaa, Batudaa Pantai District. Making egg rolls can be used as an additional effort that is very useful and has economic value and is very popular with all walks of life. Based on the results of the activities and training, the community has high enthusiasm for making egg rolls because the manufacturing process is relatively easy and the availability of raw materials is abundant in the village. The BEP value is 85.79 packs per 90 grams, that the frozen egg rolls business will break even when selling 86 packs, with a price per pack of Rp. 20,000.00 the community will get added value and a profit of Rp. 282,200.00.

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

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.

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

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.

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

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

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.

PENGOLAHAN SAMBAL IKAN TUNA SEBAGAI IMPLEMENTASI KULIAH KERJA NYATA DALAM PEMBERDAYAAN MASYARAKAT DESA PINOMONTIGA Yuliana Bakari; Wila Rumina Nento; Larasati Sukmadewi Wibowo; Lukman Samatowa
Damhil: Jurnal Pengabdian kepada Masyarakat Vol 2, No 2: December 2023
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34312/damhil.v2i2.22066

Thematic KKN in Pinomontiga village, Bone Bolango Regency, Bulawa District, is innovating to make tuna fish sauce products and providing education to the people of Pinomontiga village regarding the process of processing tuna fish sauce and how to market strategies for tuna fish sauce products.The activity of making tuna fish sauce products was carried out on Monday (28/8/2023), in the Pinomintiga Village Office Hall with the theme "Community Empowerment Through Post-Harvest Handling of Sea and Agricultural Products." This activity was attended by a number of Pinomontiga Village residents, Village Officials, and the Village Consultative Body (BPD).Keywords:Tuna Fish Sauce, Pinomontiga Village, Tuna Fish, Village Potential

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 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

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

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 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

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 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

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.

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