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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 JURNAL SAINS DAN TEKNOLOGI PERIKANAN (JIKAN) DAS SEIN: Jurnal Pengabdian Hukum dan Humaniora Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Jurnal Abdimas Terapan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan INASUA: Jurnal Teknologi Hasil Perikanan 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
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Increase in nitrogen, phosphorus, and potassium of liquid fertilizer from fish canning waste and kepok banana peel (Musa paradisiaca L.) Rieny Sulistijowati; Dwi Angriani Habie; Wila Rumina Nento; Elanemay Ivonne Peleh
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

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
Analisis Organoleptik dan Preferensi Konsumen Terhadap Berbagai Merek Nori Komersial di Pasaran Lokal Gorontalo Wila Rumina Nento; Lukman Mile; Nur'ilsya Hasan; Tsania Nurkhaliza Putri Nahdhori; Amelia Audia Asasi; Mega Laguan; Yulan Mooduto; Milya H. Entengo; Nurul Lasatua; Nuratia Soi; Aldiyanto Sedi; Mohamad Farhan Payuyu; Raihan A. Datau; Meivi Lasande; Aryo Mooduto; Aspriyanto Adjana
Vol 16 No 2 (2026): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v16i2.2149

Abstract

This study aimed to evaluate the sensory quality, consumer acceptance, and nutritional composition of several commercial nori products available on the market. Three commercial nori samples coded as A, B, and C were tested using an organoleptic method by assessing color, aroma, taste, and texture attributes. In addition, the nutritional composition was analyzed based on the nutrition facts listed on the product packaging, including energy, fat, carbohydrates, protein, fiber, and sodium. The results of the organoleptic test showed that product B obtained the highest average score of 4.56, followed by product A with 3.84 and product C with 3.54. Sensory evaluation indicated that product B had a dark glossy color, distinctive roasted aroma, sweet savory taste, and stable crispy texture, making it the most preferred by panelists. Nutritional composition analysis showed that products B and C had the highest energy content of 25 kcal per serving, while product A had a lower energy content of 15 kcal. Product C contained the highest fat content (2.5 g), whereas product A had the highest carbohydrate and protein contents. Differences in sensory characteristics and nutritional composition among the products influenced consumer acceptance of commercial nori products.
PENGEMBANGAN PEREKONOMIAN DESA DENGAN PEMANFAATAN POTENSI PERIKANAN MELALUI PELATIHAN PENGOLAHAN PRODUK PERIKANAN BAGI MASYARAKAT DESA DUNU, KECAMATAN MONANO KABUPATEN GORONTALO UTARA Reinal Putalan; Muhammad Rizq Gobel; Erlansyah; Nisfa Daud Supu; Wila Rumina Nento; Meilinda Lestari Modjo; Krishna Anugrah; Sri Ariyanti Sabiku; Poppy Arnold Kadir; Rendy Wijaya; Yumanraya Noho
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.
Analisis Tingkat Kesegaran Ikan Konsumsi Di Pelabuhan Perikanan Tenda Berdasarkan Uji Organoleptik Dan Derajat Keasaman (pH) Muh. Alsere Bardian Sahaba; Wila Rumina Nento; Fernandy M. Djailani; Sumrin Sumrin; Mita Alvionita
Jambura Fish Processing Journal Vol 8, No 2 (2026): VOLUME 8 NOMOR 2, JULY 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v8i2.39151

Abstract

Fish is the primary source of animal protein for the Indonesian people, particularly in coastal areas such as Gorontalo Province. The freshness of fish is a key factor in ensuring food quality and safety. This study aimed to evaluate the freshness levels of fish for human consumption at Tenda Fishing Port in Gorontalo Regency based on organoleptic parameters and pH values. The samples consisted of four fish species: mackerel (Rastrelliger kanagurta), blue lolosi (Caesio caerulaurea), layang fish (Decapterus sp.), and yellow selar (Selaroides leptolepis), with four fish of each species collected using purposive sampling. Organoleptic testing was conducted by 25 semi-trained panelists in accordance with SNI 2729:2013, evaluating parameters such as appearance, gills, mucus, texture, and odor on a scale of 1-9. pH measurements were taken using pH indicator paper on the dorsal flesh. The results showed that all four fish species received organoleptic scores above 7, indicating that they were fresh and fit for consumption according to SNI 2729:2013 standards. pH measurements showed that mackerel and yellow mackerel had pH levels of 6,5-6,9, while blue lolosi and layang fish had pH levels of 6,2-6,5, which is consistent with the condition of fish in the rigor mortis phase. The correlation between high organoleptic scores and a pH range of 6,2-6,9 indicates that the fish for human consumption traded at Tenda Fishing Port were still fresh at the time of sampling. Consistent implementation of a cold chain system is necessary to maintain the quality of the fish until it reaches consumers.
Increase in nitrogen, phosphorus, and potassium of liquid fertilizer from fish canning waste and kepok banana peel (Musa paradisiaca L.) Rieny Sulistijowati; Dwi Angriani Habie; Wila Rumina Nento; Elanemay Ivonne Peleh
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

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
Freshness Level of Tomini Bay Yellowfin (Thunnus albacares) Taludaa Bone Bolango Wila Rumina Nento; Lukman Mile; Shindy Hamidah Manteu
Jurnal Sains dan Teknologi Perikanan Vol 6 No 1 (2026): APRIL
Publisher : Fisheries Science Study Program, Faculty of Science and Technology, Muhammadiyah University of Sidenreng Rappang.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jikan.v6i1.2424

Abstract

The waters of Tomini Bay have considerable potential for fish resources, including tuna. Fresh fish is very susceptible to damage and quality loss, so the commonly applied handling technique to maintain its freshness is to use low temperatures. This study aims to evaluate the quality of yellowfin tuna through organoleptic testing and TVB analysis. Yellowfin samples were taken from whole tuna that had previously undergone organoleptic testing, and then the meat samples were brought to the laboratory for TVB testing. Data analysis was done qualitatively, while laboratory testing was analyzed quantitatively using a non-factorial completely randomized design. The results of organoleptic physical testing of back, belly, and tail samples showed an average score of 8, which includes meat criteria such as brilliant color, good tissue strength, fresh aroma, and a dense, compact, and elastic texture. The results of the TVB test showed that the levels in the stomach and back were 5.80 mg N/100 g and 5.97 mg N/100 g, respectively, while in the tail, they were 5.70 mg N/100 g.
PEMBERDAYAAN KOMUNITAS PESISIR HUANGOBOTU: PELATIHAN DAN PENDAMPINGAN PRODUKSI PUPUK KERING LIMBAH IKAN TPI INENGO BERBASIS AKTIVATOR MIKROBA Wila Rumina Nento; Shindy Hamidah Manteu; I Made Sudiarta
Jurnal Abdi Insani Vol 13 No 1 (2026): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v13i1.3261

Abstract

This community service program aims to empower the coastal community of Huangobotu Village through an innovative approach to utilizing organic waste from the Inengo Fish Auction House (TPI) by converting it into nutrient-rich dry fertilizer. Organic waste generated from auction activities—such as fish residues, entrails, bones, skin, and scales—has not been optimally utilized. This condition has led to various environmental problems, including unpleasant odors, water pollution, and declining sanitation around the TPI area. Limited knowledge and inadequate waste-processing technology have further exacerbated the situation. Therefore, community empowerment initiatives are needed to transform this waste into more valuable products. Through a participatory approach, the implementing team engaged coastal residents, particularly youth groups (karang taruna), in technical training and mentoring for the production of dry fertilizer. The activities included raising awareness of proper waste management, demonstrating processing techniques, and applying simple methods using microbial activators. The results showed an increase in participants’ knowledge and skills in converting organic waste into useful, marketable fertilizer. Participants were able to independently apply basic processing techniques using microbial activators. Management and production levels improved by 70% and 75%, respectively, indicating the program’s effectiveness in enhancing awareness of proper waste handling. Beyond addressing environmental issues, the program also fostered greater understanding of circular economy practices within the community. Furthermore, the dry fertilizer innovation has encouraged the emergence of local business opportunities based on fishery waste. This waste-management model is expected to contribute to reducing coastal pollution and supporting environmentally friendly agricultural development in Gorontalo. The program effectively strengthened the community’s capacity in processing organic waste, and the dry fertilizer innovation has strong potential as a sustainable waste-management solution.
PEMBERDAYAAN MASYARAKAT DESA TUNGGULO MELALUI INOVASI PUPUK CAIR FERMENTASI BERBASIS LIMBAH IKAN DAN KULIT PISANG KEPOK Muh. Alsere Bardian Sahaba; Rieny Sulistijowati S; Wila Rumina Nento; Hamidah Manteu; Indriati Husain
Jurnal Abdi Insani Vol 13 No 4 (2026): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v13i4.3375

Abstract

Indonesian farmers still largely depend on chemical fertilizers, which in the long term can reduce soil quality and increase agricultural production costs. In Tunggulo Village, Tilongkabila District, Bone Bolango Regency, the use of organic waste such as fish waste and banana peels is still very limited and is generally only discarded. However, this waste contains nutrients that can be used as raw materials for making liquid organic fertilizer through a fermentation process. Therefore, community empowerment activities are needed to increase knowledge and skills in processing organic waste into environmentally friendly and economically valuable liquid fertilizer. This community service activity used a pre-test and post-test design to measure changes in participants' knowledge before and after training. The activity was carried out in three main stages, namely preparation, counseling, and training in the production of fermented liquid fertilizer based on fish waste and kepok banana peels. A total of 20 participants who were members of farmer groups were actively involved in the activities. The results of the activities showed an increase in participants' understanding after attending the counseling and training. The average pre-test score of 7.70% shows that participants' initial knowledge of fermented liquid fertilizer was still very low, while the post-test score increased to 81.83% after the activity was carried out. This increase shows that demonstration-based extension and training methods are effective in improving community knowledge and skills. Participants were also able to practice the process of making liquid fertilizer independently and showed interest in developing production on a household scale. This activity not only increased community awareness of organic waste management but also opened up opportunities for the development of sustainable agriculture-based village businesses.
PENERAPAN TEKNIK FOAM MAT DRYING DAN KONSENTRASI MALTODEKSTRIN PADA KOPI INSTAN MANGROVE (Rhizophora stylosa) Mohammad Firdaus; Rieny Sulistijowati; Wila Rumina Nento
INASUA: Jurnal Teknologi Hasil Perikanan Vol 6 No 2 (2026): INASUA: Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2026.6.2.83

Abstract

This study aimed to determine the effect of foam mat drying technique and maltodextrin concentration on the physicochemical characteristics of instant mangrove coffee made from Rhizophora stylosa fruit. The study employed a Completely Randomized Design with six level of different maltodextrin concentration (11%, 14%, 17%, 20%, 23%, 26%) and each with three replications. The parameters analysis included density, solubility, dissolution time and moisture content. The results showed that maltodextrin concentration affected the physicochemical properties of the product, as indicated by a bulk density of 0.39 g/mL, solubility of 68,05%, dissolution time of 58,44 seconds and moisture content of 2,56%. Higher maltodextrin concentration increased solubility and reduced dissolution time. The foam mat drying technique combined with appropriate maltodextrin addition has the potential to produce high-quality instant mangrove coffee. Keywords: foam mat drying, maltodextrin, instant coffee
Co-Authors Abdul Azis Hasan Abdul Hafidz Olii Adnan Engelen Aldiyanto Sedi Alvionita, Mita Amelia Audia Asasi Arafik Lamadi Aryo Mooduto Aspriyanto Adjana Asri Silvana Naiu Butolo, Ivana Cahyani, Reni Tri Citra Panigoro Djailani, Fernandy M. Djibran, Moh. Muchlis Dwi Angriani Habie Elanemay Ivonne Peleh Erlansyah Fernandy M. Djailani Funco Tanipu Hamidah Manteu Haris Singgili I Made Sudiarta I Made Sudiarta Iin Susilawati Lantu Ika Okhtora Angelia Indriati Husain Irwan Bempah Krishna Anugrah La Nane La Ode Huli Laode Muhamad Hazairin Nadia Larasati Sukmadewi Wibowo Lemba, Satryani Lukman Mile Mega Laguan Meilinda Lestari Modjo Meivi Lasande Miftahul Khair Kadim Milya H. Entengo Moh. Muchlis Djibran Mohamad Farhan Payuyu Mohammad Firdaus Mohammad Zubair Hippy Muh. Alsere Bardian Sahaba Muhammad Rizq Gobel Mutsyahidan, Arif Murtaqi Akhmad Nikmawatisusanti Yusuf Nisfa Daud Supu Nur'ilsya Hasan Nuralim Pasisingi Nuratia Soi Nurul Lasatua Pantoiyo, Fuad Poppy Arnold Kadir Putri Sapira Ibrahim Raihan A. Datau Rendy Wijaya Rieny Sulistijowati Rival Rahman Ruddy Suwandi Sakinah Ahyani Dahlan Salahudin Olii Saleh, Yuliana Yunus Samatowa, Lukman Shindy Hamidah Manteu Sitty Ainsyah Habibie Sri Ariyanti Sabiku St. Aisyah Suherman, Sutianto Pratama Suleman, Iin F. Sumrin Sumrin Sumrin, Sumrin Syamsuddin Syamsuddin Taniu, Nuzul Rahmah TATI NURHAYATI Tri Tresya Hiola Tsania Nurkhaliza Putri Nahdhori Yulan Mooduto Yuliana Bakari Yumanraya Noho Zulham Sirajuddin Zulkifli Arafa