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All Journal AQUATIC SCIENCE & MANAGEMENT Amalee: Indonesian Journal of Community Research & Engagement Indonesian Journal of Tropical Aquatic Jurnal Pengabdian kepada Masyarakat Nusantara JURNAL BAHARI PAPADAK Indonesian Journal of Enterprise Architecture
Bessie, Donny Mercys
Program Studi Manajemen Sumber Daya Perairan, Universitas Kristen Artha Wacana-Kupang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Immunology & microbiology Physics Public Health Social Sciences Other

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Community structure of mangrove at Marine Tourism Park of Kupang Bay, East Nusa Tenggara Bessie, Donny M; Schaduw, Joshian N; Reppie, Emil; Lasut, Markus T
AQUATIC SCIENCE & MANAGEMENT Edisi Khusus 1 (2013): Mei
Publisher : Graduate Program of Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jasm.0.0.2013.2270

Abstract

Mangrove gives major contributions to fishery production; however, due to an increasing demand of space for human activities, mangrove area is changed to many forms, such as settlement, industry, and recreation; beside lack of data and information available (biophysics, socio-economic, and culture). These may cause economical and ecological conflicts. This condition is currently happened in Marine Tourism Park of Kupang Bay (MTPKB). Accordingly, this study aims to analyze community structure of mangrove at MTPKB using survey method to observe mangrove vegetation and exploitation impact by community. In this study, 16 species of 9 families were found with categorized density from “rare” (20 individual/hectare) to “dense” (5.450 individual/hectare). The ecosystem was found has low diversity; it was due to high dominant index. Rhyzophora apiculata and Sonneratia alba were found two species which have big role in the marine park© Mangrove memberikan kontribusi yang besar terhadap produksi perikanan; namun, oleh karena kebutuhan manusia yang semakin meningkat, daerah mangrove dirubah menjadi daerah pemukiman, industri, dan rekreasi; di samping kurangnya data dan informasi yang tersedia. Hal ini dapat menimbulkan konflik secara ekonomi dan ekologi. Kondisi ini sedang terjadi di Taman Wisata Alam Laut Teluk Kupang (TWALTK). Oleh karena itu, penelitian ini dilakukan di mana bertujuan menganalisis struktur komunitas mangrove di TWALTK dengan menggunakan metode survei untuk melakukan pengamatan terhadap vegetasi mangrove dan aktifitas masyarakat dalam memanfaatkannya. Dalam penelitian ini ditemukan 16 jenis mangrove dari 9 famili dengan kerapatan terkategori dari ‘jarang’ (20 pohon/hektar) hingga ‘padat’ (5.450 pohon/hektar). Keanekaragaman ekosistem tersebut rendah karena tingginya nilai dominasi. Jenis Rhyzophora apiculata dan Sonneratia alba merupakan jenis yang memberikan pengaruh besar terhadap komunitas mangrove di taman wisata alam laut tersebut©
Quality of traditional salt in the Tiberias Group, West Oesapa Village, Kelapa Lima District, Kupang City.: Quality of traditional salt in the Tiberias Group, West Oesapa Village, Kelapa Lima District, Kupang City. Umbu Paru Lowu Dawa; Mada Maria Lakapu; Dewi Setyowati Gadi; Yunialdi H. Teffu; Donny M. Bessie; Santo P.A. Naliama; Yanuarinda Seuk Seran; Dewanto Umbu S. Anakaka
IJOTA (Indonesian Journal of Tropical Aquatic) Vol. 5 No. 2 (2022): August
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/ijota.v5i2.22775

Abstract

The purpose of this study was to analyze the quality of traditional salt through organoleptic tests (color and aroma), water content, NaCl content and total plate number (TPN). This research uses quality and quantity methods, data analysis method is a comparative descriptive method. The results showed that the quality of the salt produced traditionally through organopleptic tests had a color and aroma were acceptable NSI 4435-2017, the water control has met NSI 3556-2016 and NSI 4435-2017, while the NaCl content did not meet NSI 3556-2016, but it complied with NSI. 4435-2017 and the Total Plate Number (TPN) in coarse salt 2.7 × 102– 3.6 × 102 colony/g, well water 1.3 × 103– 1.8 × 103colonies/ml, filtering solution 1.9 × 103– 2.3 × 103 colonies/ml, filtered solution 1.6 × 103– 1.8 × 103colonies/ml. Meanwhile, the cooked salt was < 2.5 × 101colony/g (<25 colonies).
ANALISIS KUALITAS BAHAN BAKU PEMBUATAN GARAM KONSUMSI BERIODIUM DI CV. RAJA BARU, KOTA KUPANG Dawa, Umbu P. L.; Lakapu, Mada M.; Snae, Arianto; Gadi, Dewi S.; Teffu, Yunialdi H.; Bessie, Donny M.
Jurnal Bahari Papadak Vol 3 No 1 (2022): Jurnal Bahari Papadak
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (60.298 KB)

Abstract

Abstrak - Pembuatan garam rakyat merupakan kegiatan yang dilakukan oleh rakyat yang telah menjadi rutinitas tahunan sebagai usaha mata pencaharian. CV. Raja Baru yang berlokasi, di Kelurahan Bello, Kecamatan Maulafa, Kota Kupang melakukan produksi menggunakan bahan baku garam krosok. Tujuan penelitian yaitu untuk mengetahui proses pembuatan garam konsumsi beriodium di CV. Raja Baru, Kota Kupang dan untuk menganalisis nilai Organoleptik (warna dan bau), kadar air, NaCl dan iodium pada bahan baku pembuatan garam konsumsi beiodium di CV. Raja Baru, Kota Kupang. Penelitian ini telah dilaksanakan pada bulan Desember sampai bulan Januari 2021 bertempat di CV. Raja Baru, Kota Kupang sebagai lokasi survei dan pengambilan sampel. Sedangkan pengujian kadar air, NaCl, iodium untuk garam iodium di Laboratorium Pengujian dan Kalibrasi Baristand Industri Surabaya, pengujian kadar air, NaCl, iodium untuk garam rakyat di Laboratorium PT. Saraswanti Indo Genetech (SIG), Bogor dan organoleptik (warna dan bau) di Laboratorium Eksakta Universitas Kristen Artha Wacana Kupang. Metode penelitian yang digunakan yaitu deskriptif kualitatif dan kuantitatif. Data yang diperoleh dideskripsikan dengan membandingkan menurut literatur-literatur yang tersedia tentang produk garam. Hasil penelitian yaitu untuk pengujian organoleptik warna pada garam bahan baku 70% putih normal dan 30% putih kecokelatan sedangkan garam konsumsi 100% putih normal, pengujian bau pada garam bahan baku 60% normal tidak berbau dan 40% bau tidak normal sedangkan garam konsumsi 100% normal tidak berbau, pengujian kadar air garam bahan baku 4,58% sedangkan garam konsumsi 1,75%, pengujian NaCl garam bahan baku 88,04% sedangkan garam konsumsi 96,93% dan pengujian kadar iodium garam bahan baku 0,73 mg/kg sedangkan garam konsumsi 50,84 mg/kg. Berdasarkan hasil penelitian di atas dapat disimpulkan yaitu untuk menganalisis bahan baku pembuatan garam konsumsi beriodium di CV. Raja Baru, Kota Kupang meliputi: bahan baku, pembakaran, iodisasi, penghalusan, pengemasan, pengemasan dalam bal, packing dalam dos, penyimpanan produk jadi dan distribusi/pemasaran. Serta pengujian organoleptik pada bahan baku pembuatan garam konsumsi beriodium untuk parameter warna dengan kriteria putih kecokelatan dan untuk parameter bau dengan kriteria bau tidak normal, kadar air untuk garam bahan baku : 4,58%, NaCl untuk garam bahan baku : 88,04% serta iodium untuk garam bahan baku : 0,73 mg/kg. Kata Kunci : Garam, Iodium, Kualitas, NaCl, Organoleptik.
Pemberdayaan Masyarakat dalam Upaya Penanggulangan Penyakit Ice-Ice pada Rumput Laut Melalui Metode Polikultur di Desa Holulai Bessie, Donny Mercys; Dawa, Umbu P. L.; Seseli, Eka M. I.; Herawaty, Susy; Lapinangga, Nina Jeny
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 6 No. 1 (2025): Jurnal Pengabdian kepada Masyarakat Nusantara Edisi Januari - Maret
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v6i1.4622

Abstract

Budidaya rumput laut telah dilakukan di Kabupaten Rote Ndao sejak tahun 1999, dan Desa Holulai merupakan salah satu lokasi potensial. Namun, pembudidaya di desa ini menghadapi masalah seperti penyakit ice-ice dan ketergantungan pada metode monokultur. Kegiatan pengabdian masyarakat ini bertujuan untuk menerapkan metode polikultur sebagai bentuk hilirisasi riset tim, di mana metode ini diharapkan dapat meningkatkan produktivitas dan ketahanan terhadap penyakit ice-ice. Program ini dilakukan dengan metode ceramah, diskusi, simulasi, dan pendampingan melalui demplot. Hasil dari kegiatan ini mencakup tersedianya metode polikultur yang efektif dalam menekan penyakit ice-ice dan meningkatkan produktivitas. Panduan Praktis (SOP) untuk manajemen budidaya rumput laut juga disusun dan disosialisasikan. Budidaya dengan polikultur dan pengenalan kultivar baru meningkatkan produksi hingga 70,78%, sementara metode ini juga terbukti lebih efektif dalam menekan infeksi penyakit ice-ice dengan tingkat infeksi mingguan yang sangat rendah, yakni 0,2 - 0,6%. Oleh karena itu, penggunaan metode polikultur ini menjadi tepat dalam usaha budidaya rumput laut.
Literasi Digital sebagai Strategi Branding pada UMKM Lele Bumbu Eka Merdekawati Imelda Seseli; Melvin Krisdiana Djami Rane; Dian Nustanti Ndaomanu; Donny Mercys Bessie; Mesri Wehelmina Nisriani Manafe
Amalee: Indonesian Journal of Community Research and Engagement Vol. 6 No. 2 (2025): Amalee: Indonesian Journal of Community Research and Engagement
Publisher : LP2M INSURI Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/amalee.v6i2.7951

Abstract

As the province's capital, Kupang City has adequate communication and internet infrastructure, with an internet penetration rate above 70%. However, not all MSME (Micro, Small, and Medium Enterprise) actors have optimally utilized these facilities to advance their businesses. Lele Bumbu is one such MSME that remains stagnant, even though catfish consumption in Indonesia remains one of the main protein sources with consistently high demand. Due to limited capital and low digital literacy, Lele Bumbu operates as a home-based industry and has not utilized digital marketing effectively. This community service program (PkM) aims to assist and train Lele Bumbu to improve product quality, establish proper management, and adopt digital marketing and financial technology, ultimately creating a strong digital brand. The method employed uses a PRA (Participatory Rural Appraisal) approach through collecting primary and secondary data, focus group discussions (FGD), and implementation via socialization, training, and mentoring for business owners. The PkM activities increased business owners' capacity to master digital marketing, financial recording applications, and business management. Based on the analysis, business management capacity improved by more than 70%, the ability to use marketing and financial applications increased by more than 75%, and product quality improved by 50% regarding the product and its packaging.
Empowering Seaweed Farmers through the Anakonda Rote Method with Tissue Culture Seeds Bessie, Donny; Umbu P. L. Dawa; Eka M. I. Seseli; Fredrik J. Haba Bunga; Jusuf Aboladaka; Susy Herawaty; Twenfosel O. Dami Dato; Nina Jeny Lapinangga
Amalee: Indonesian Journal of Community Research and Engagement Vol. 6 No. 2 (2025): Amalee: Indonesian Journal of Community Research and Engagement
Publisher : LP2M INSURI Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/amalee.v6i2.8009

Abstract

Holulai Village in Rote Ndao Regency is a coastal village with significant potential for seaweed cultivation. In 2024, the village produced 2,050 tons of dry seaweed, which serves as the economic backbone for many households. However, farmers face three major challenges: limited access to superior seedlings due to long-term reliance on aged cuttings, continued use of conventional off-bottom cultivation methods, and insufficient hygienic processing of seaweed-based products. To address these constraints, the Pemberdayaan Desa Binaan (PDB) program was implemented in collaboration with two farmer groups involving 40 active members. The program introduced the Anakonda Rote Net Method, combined with tissue–culture–derived seedlings, to enhance production performance and resilience. The results showed a substantial increase in seaweed biomass, with harvest weights rising from approximately 150–350 g per cultivation unit under conventional methods to 150–710 g using the Anakonda Rote Method, representing an increase of up to 100%. In addition, the program enabled farmers to diversify seaweed-based products into four hygienically processed variants (sticks, brownies, biscuits, and syrup), which increased product value and household income opportunities. Preliminary economic observations indicated reduced production losses due to pest attacks and improved post-harvest quality, which contributed to more stable incomes for participating households. Continuous mentoring and periodic monitoring are maintained to ensure the sustainability of seaweed cultivation and value-added processing in Holulai Village.
Reconfiguring SME Value Through Branding: A Resource-Based Perspective from Local Enterprises in Rote Ndao Aboladaka, Jusuf; Bessie, Donny Mercys; Serang, Robert A.; Kase, Alfred G.O
Indonesian Journal of Enterprise Architecture Vol. 3 No. 1 (2026): Indonesian Journal of Enterprise Architecture
Publisher : Global Research and Collaboration

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.66314/ijea.v3i1.659

Abstract

Strengthening the competitiveness of Small and Medium Enterprises (SMEs) through branding strategies is a crucial issue amidst limited market access and low product differentiation, particularly in local economy-based areas such as Rote Ndao Regency. This study aims to analyze the application of branding models to increase the selling value of SME products and identify relevant strengthening strategies based on local wisdom. The research employed a qualitative approach with a case study design, using data collection techniques such as in-depth interviews, observation, and document analysis with selected SMEs using purposive sampling. Data analysis was conducted through interactive data reduction, presentation, and conclusion drawing. The results indicate that the application of branding elements, including brand identity, positioning, brand communication, storytelling, and brand experience, significantly increases the selling value of SME products. SMEs that implement branding in a more structured manner tend to have higher perceived value, stronger market appeal, and broader market penetration capabilities. However, limited resource capacity, low branding literacy, and minimal use of digital technology remain major obstacles to optimizing this strategy. The implications of this research emphasize that branding is not merely a promotional tool, but rather a strategic asset based on internal resources capable of creating sustainable competitive advantage. Therefore, policy interventions such as intensive mentoring, strengthening digital capacity, and integrating local values ​​into branding strategies are needed to encourage the transformation of SMEs into more competitive markets.
Co-Authors Alfred G.O Kase Dawa, Umbu P. L. Dewanto Umbu S. Anakaka Dewi Setyowati Gadi Dian Nustanti Ndaomanu Eka M. I. Seseli Eka Merdekawati Imelda Seseli Emil Reppie Fredrik J. Haba Bunga Gadi, Dewi S. Herawaty, Susy Joshian N.W. Schaduw Jusuf Aboladaka Lakapu, Mada M. Lapinangga, Nina Jeny Mada Maria Lakapu Markus T. Lasut Melvin Krisdiana Djami Rane Mesri Wehelmina Nisriani Manafe Nina Jeny Lapinangga Santo P.A. Naliama Serang, Robert A. Snae, Arianto Susy Herawaty Teffu, Yunialdi H. Twen O. Dami Dato Umbu P. L. Dawa Yanuarinda Seuk Seran Yunialdi H. Teffu