Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Journal of Fisheries and Marine Applied Science Jurnal Pengabdian kepada Masyarakat Multidisiplin (JUPENGEN)
Rey, Deca Endy
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Engineering Environmental Science

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

Found 2 Documents
Search

 1 
PENERAPAN (GMP) DAN (SSOP) PADA USAHA AMPLANG IKAN TENGGIRI WN DI KABUPATEN SAMBAS Rey, Deca Endy
Journal of Fisheries and Marine Applied Science Vol 3 No 1 (2025): MARCH
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfmas.v3i1.736

Abstract

Good Manufacturing Practice (GMP) and Standard Sanitation Operating Procedure (SSOP) are essential guidelines in the food industry to ensure product hygiene and safety. In the marine and fisheries sector, amplang (rice crackers) manufacturing businesses often implement these guidelines to maintain product quality and prevent contamination. The amplang manufacturing process involves several crucial steps: receiving raw materials, filleting, milling, mixing spices and flour, molding, frying, draining, sorting, and packaging. Research has identified several aspects that require improvement, including building structures and facilities, production equipment, hygiene and sanitation facilities and activities, food labeling, record-keeping and documentation, employee training, and improvements to packaging. Specific actions to address these include upgrading building materials to meet hygiene requirements, replacing or maintaining equipment to prevent contamination, installing or improving handwashing and sanitizing stations, updating food labels to comply with regulations, establishing thorough record-keeping practices, providing regular employee training on hygiene standards, and enhancing packaging to better protect the product. Overall, the implementation of GMP and SSOP is still suboptimal and requires improvement to ensure the product is safe and meets food safety standards.
Penyuluhan Gemar Makan Ikan sebagai Upaya Peningkatan Pengetahuan Gizi Siswa Kelas VI di SDN 02 Dalam Kaum, Kecamatan Sambas Harnatasya; Nadia; Wulan, Putri; Rey, Deca Endy; Larasmita, Nabila Naya
Jurnal Pengabdian Kepada Masyarakat Multi Disiplin Vol. 2 No. 4 (2025): JUPENGEN - November
Publisher : CV. SINAR HOWUHOWU

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70134/jupengen.v2i4.1097

Abstract

The fish consumption promotion counseling activity was conducted among sixth-grade students of SDN 02 Dalam Kaum, Sambas District, Sambas Regency, West Kalimantan Province. This activity aimed to improve students’ knowledge of fish, fish nutritional content, and processed fishery products, to build awareness of the importance of regular fish consumption as part of a healthy diet, and to encourage positive behavioral change by fostering interest and habits in choosing and consuming fish in daily life. The activity involved 47 students and was implemented through interactive lectures, discussions, and the use of visual and audio-visual media. The effectiveness of the activity was evaluated using pre-test and post-test assessments analyzed with the Normalized Gain (N-Gain) Score method. The results showed an increase in the average score from 78.9 in the pre-test to 91.3 in the post-test, with a mean improvement of 12.4 points. The average N-Gain value obtained was 0.68 or 68 percent, which falls into the moderately effective category. These findings indicate that the counseling activity successfully enhanced students’ understanding and awareness of the benefits of fish consumption and fostered positive attitudes toward fish as a nutritious food source. This activity is considered effective as a school-based nutrition education effort to support the development of fish consumption habits from an early age.
Co-Authors Harnatasya Larasmita, Nabila Naya Nadia Wulan, Putri