Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Techno: Jurnal Penelitian Pakem : Jurnal Pengabdian Kepada Masyarakat
Seng, Meysi Riska
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
PEMBERDAYAAN MASYARAKAT DALAM MEMANFAATKAN LIMBAH PRODUKSI TUNA LOIN MENJADI PRODUK EKONOMIS Nur, Rinto M; Sibua, Nurhikma; Pahana, Andrha S; Mahamude, Safira Hari Yanti; Muhammad, Meyisyin Hi; Pina, Wihan; Alting, Nadia Muhammad; Seng, Meysi Riska; Kasim, Alkadri M; Seng, Uldin Sahdan
PAKEM : Jurnal Pengabdian Kepada Masyarakat Vol 5 No 2 (2025): Pakem : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/pakem.5.2.72-86

Abstract

This community service activity involves PKK mothers from Sangowo Village as partners. They face the problem of a lack of knowledge regarding the processing of by-products of fisheries into goods that have economic value. Therefore, the purpose of this activity is to provide socialization, training, and assistance to improve the understanding and skills of the community in processing fishery products. This activity was carried out in Sangowo Village between July and September 2024. This PKM activity includes several stages, such as surveys and preparation, socialization of the PKM program, and training in using tools and processing of tuna loin waste. The products taught to partners include nuggets, meatballs, and sticks. The results of implementing the PKM activity show how beneficial it is for the Sangowo Village community. Partners received the material presented by the PKM team well and participated in the training with enthusiasm and seriousness. The active involvement of partners in the product manufacturing process and the provision of recipe books also contributed to the success of this training. Thus, this activity succeeded in increasing the knowledge and skills of the local community in processing fishery products, demonstrating the effectiveness of the training
Utilization of Fishery Waste from The Morotai People's Market as Natural Flavoring Pahana, Andrha S.; Hi. Muhammad, Sandra; Seng, Meysi Riska; Kasim, Alkadri M.; Hj Djafar, Moch Nurcholis; Nur, Rinto Muhammad
TECHNO: JURNAL PENELITIAN Vol 13, No 2 (2024): TECHNO JURNAL PENELITIAN
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/tjp.v13i2.9715

Abstract

Capture fisheries production in Morotai continues to increase from 2019-2021, with an average annual production of 17,102.3 tons. The increase in capture fisheries production is in line with the amount of fish waste produced. In Morotai, fish waste is produced from fisheries processing industries and fish sales places such as markets. This waste has not been utilized and is thrown into the environment. Even though these wastes still contain nutrients, especially protein, they can be used to make flavorings. The main flavoring ingredient is glutamate. This research aims to utilize fish waste from the market as raw material for making flavorings. This research used an experimental method by making four variations of flavorings. Before being processed into flavoring, fish waste will be treated by soaking it in a whiting solution, baking soda solution, or pineapple juice without soaking it. The powdered flavoring obtained was then analyzed for its hedonic organoleptic value using 30 panelists. Proximate tests were also conducted to determine the water, protein, fat, and ash content. The research results showed that, on average, the panelists liked the powdered flavoring from fish waste that had been soaked with lime, pineapple, and baking soda without soaking. The results of the proximate analysis showed that the flavoring water content ranged from 11.30—19.59%, the protein content ranged from 19.74—30.97%, the fat content ranged from 0.59—30.97, and the ash content ranged from 18.11—23.62%.
Co-Authors Alting, Nadia Muhammad Hi. Muhammad, Sandra Hj Djafar, Moch Nurcholis Kasim, Alkadri M Kasim, Alkadri M. Mahamude, Safira Hari Yanti Muhammad, Meyisyin Hi Pahana, Andrha S Pahana, Andrha S. Pina, Wihan Rinto M. Nur Seng, Uldin Sahdan Sibua, Nurhikma