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All Journal DEVOTE: Jurnal Pengabdian Masyarakat Global
Betan, Maria Hermina Peransa
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Computer Science & IT Education Environmental Science Social Sciences Other

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INOVASI PRODUK OLAHAN PERIKANAN TINGGI PROTEIN SEBAGAI CAMILAN SEHAT DAN BERNILAI EKONOMI TINGGI Tukan, Maria Magdalena N.M; Betan, Maria Hermina Peransa
Devote: Jurnal Pengabdian Masyarakat Global Vol. 4 No. 4 (2025): Devote: Jurnal Pengabdian Masyarakat Global, 2025 (In Press)
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/devote.v4i4.4773

Abstract

Snacks are a type of food consumed outside of main meals and play a role in helping meet daily calorie needs. However, most snacks on the market today contain monosodium glutamate (MSG), calories, fat, and other additives that are potentially harmful to health. Therefore, innovation is needed in creating snacks that are not only delicious but also highly nutritious. One effort that can be done is by adding animal protein sources, such as skipjack tuna, which is known for its high protein content and good nutritional value. This activity aims to improve the skills of the community, especially micro-business owners, in processing skipjack tuna into economically valuable snack products. The method used in this activity is direct practice or demonstration of making various processed skipjack tuna products. The training process begins with preparing the main ingredient, namely skipjack tuna meat, then continues with mixing complementary ingredients, processing, and packaging the final product. The results of the activity showed that the resulting snack products, such as fish floss, fish sticks, and fish crackers, are of satisfactory quality. Training participants assessed the process as easy to make, the ingredients are economical, and the products can be stored for a long time. Furthermore, these processed products have good sales potential, making them a source of additional income for families. In conclusion, the training on producing skipjack tuna snacks not only improves the community's skills in processing local food ingredients but also contributes to the development of micro-enterprises and the diversification of highly nutritious food products within the community.
PEMANFAATAN POTENSI LOKAL RUMPUT LAUT (EUCHEUMA COTTONII) DALAM PEMBUATAN STIK OLEH IBU-IBU PKK DI DESA BALAWELING 1 KECAMATAN SOLOR BARAT Batafor, Yosephina Margaretha J.; Betan, Maria Hermina Peransa
Devote: Jurnal Pengabdian Masyarakat Global Vol. 4 No. 4 (2025): Devote: Jurnal Pengabdian Masyarakat Global, 2025 (In Press)
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/devote.v4i4.4783

Abstract

Seaweed is a marine plant belonging to the macroalgae group that lives attached to the seabed (benthic algae). As a natural resource commodity, seaweed has high economic value and great potential to be developed into various value-added processed products. However, in Balaweling 1 Village, West Solor District, cultivated Eucheuma cottonii seaweed is still sold as raw material at low prices. This condition indicates that local potential has not been optimally utilized to improve community welfare. This Community Service (PKM) activity aims to improve the understanding and skills of the community, especially the PKK (Family Welfare Movement) women's group, in processing seaweed into high-value snack sticks. The activity method uses a hands-on approach (learning by doing) that includes material preparation, seaweed stick processing, modern packaging using standing pouches, and digital marketing training through social media. The results of the activity showed an increase in the skills and creativity of participants in processing seaweed into attractive and durable processed products. The resulting seaweed stick products have a crunchy texture, savory taste, and modern packaging, thus having the potential to be marketed more widely. The conclusion of this activity was that seaweed processing training can increase economic independence and empower coastal women. Consequently, similar activities can serve as a model for sustainable, locally-based empowerment and encourage the formation of small community businesses based on local marine resources.
Co-Authors Batafor, Yosephina Margaretha J. Tukan, Maria Magdalena N.M