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All Journal JURNAL SAINS DAN TEKNOLOGI PERIKANAN (JIKAN) Jurnal Ilmu Pertanian dan Perikanan (PENARIK) Jurnal Pengabdian Masyarakat Indonesia
Julilis Suganda Mendrofa
Universitas Nias
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Analisis Tingkat Pemahaman Peserta Pelatihan Budidaya Maggot Melalui Pendekatan Kuesioner Desniwati Zai; Karya Haga Mendrofa; Julilis Suganda Mendrofa; Nisayangin Mariana Daeli; Sertifikat Waruwu; Betzy Victor Telaumbanua
JURNAL PENGABDIAN MASYARAKAT INDONESIA Vol. 4 No. 2 (2025): Juni : Jurnal Pengabdian Masyarakat Indonesia (JPMI)
Publisher : Politeknik Pratama Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jpmi.v4i2.5540

Abstract

Organic waste management is a serious challenge faced by rural communities, including in Lologolu Village, Mandrehe Sub-district, West Nias Regency. Cultivation of maggot, especially Black Soldier Fly (BSF) larvae, is one of the innovative solutions in reducing organic waste while increasing the economic value of the community. This study aims to analyze the participants' level of understanding of the maggot cultivation training material implemented by the Student Creativity Program (PKM) students through a questionnaire approach. The research used a quantitative descriptive method with 29 respondents who participated in the training. Data were collected through a five-point Likert scale questionnaire consisting of 10 statements related to material understanding and practical readiness. The results of the analysis showed that the majority of participants stated that the material was delivered clearly, interactively, and according to field needs. Most also expressed satisfaction with the activities and showed high interest in implementing maggot cultivation independently. However, there were a small number of participants who showed a neutral response or were not ready to practice directly. This finding confirms the importance of follow-up mentoring strategies to optimize the impact of the training. Overall, the training succeeded in increasing community literacy in maggot-based waste management and encouraging active participation in the application of local technology.
Pengaruh Pertumbuhan Cacing Sutra Terhadap Perbedaan Pakan Limbah Organik Dan Pakan Fermentasi Nisayangin Mariana Daeli; Julilis Suganda Mendrofa; Karya Haga Mendrofa; Desniwati Zai; Sertifikat Waruwu; Betzy Victor Telaumbanua
Jurnal Ilmu Pertanian dan Perikanan Vol. 2 No. 2 (2025): PENARIK - Agustus
Publisher : CV. SINAR HOWUHOWU

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70134/penarik.v2i2.590

Abstract

Cultivation of silk worms (Tubifex sp.) is one of the important components in supporting the aquaculture sector, especially as a natural food for larval and fry fish. This study aims to assess the differences in the growth of silk worms fed with feed made from organic waste in the form of papaya residue and fermented feed made from tofu pulp, bran, sugar, brown sugar, and EM4. The study used an experimental method with a complete randomized design (CRD) consisting of two treatments, each with three replicates. Parameters observed included silk worm biomass growth, feed conversion efficiency, survival rate, and feed residue left in the media. The results showed that feeding papaya waste provided faster growth and body division of silk worms compared to fermented feed. In addition, the media fed with papaya feed showed lower levels of feed residue, resulting in a more stable culture medium with low ammonia levels. In contrast, the fermented feed left white granules that were difficult to decompose and became a source of ammonia accumulation. Thus, papaya waste feed is more recommended in the environmentally friendly and efficient cultivation of silk worms.
The Effect Of Frying Temperature On The Quality Of Kawakawa (Euthynnus affinis) Fish Crackers Julilis Suganda Mendrofa; Ratna Dewi Zebua; Betzy Victor Telaumbanua; Destriman Laoli
Jurnal Sains dan Teknologi Perikanan Vol 6 No 2 (2026): Vol. 6 No. 2 (2026): Jurnal Sains dan Teknologi Perikanan – Edisi Oktober 2026
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.v6i2.3216

Abstract

Kawakawa (Euthynnus affinis) is a pelagic fishery commodity that is highly susceptible to quality deterioration after capture, requiring appropriate postharvest handling, including processing into fish crackers. This study aimed to analyze the effects of frying temperature on the chemical and organoleptic quality of tuna fish crackers and to determine the best treatment among the tested temperatures. Fresh fish were obtained from a fish market in Gunungsitoli City, Nias Island, Indonesia. The study employed a Completely Randomized Design (CRD) with one factor consisting of three frying temperatures: 160°C (P1), 170°C (P2), and 180°C (P3). Each treatment was replicated three times using independently prepared dough batches, resulting in nine experimental units, with a constant frying time of approximately 45 seconds. Moisture and fat contents were analyzed in the laboratory according to SNI 01-2891-1992, while organoleptic attributes (color, aroma, taste, texture, and overall acceptability) were evaluated by 20 semi-trained panelists using a five-point hedonic scale. Data were analyzed using one-way analysis of variance (ANOVA) at the batch level, followed by Duncan's multiple range test, supplemented by nonparametric comparative analyses and analyses accounting for panelist effects. Increasing the frying temperature significantly reduced moisture content (from 3.12% at P1 to 1.51% at P3; P < 0.001) and increased fat content (from 1.54% to 2.13%; P < 0.001). Frying temperature significantly affected color, aroma, taste, and overall acceptability (all P < 0.001), but had no significant effect on texture (P = 0.078). Treatment P1 (160°C) achieved the highest overall acceptability score (3.78) and was identified as the best treatment among the tested temperatures based on an unweighted descriptive assessment, considering its lowest fat content, moisture content within the SNI permissible limit, and highest panelist acceptance. These findings are limited to the specific experimental conditions, including a frying time of approximately 45 seconds, the formulation used, a slice thickness of 2.2 mm, and sun-drying conditions, and do not establish an optimal frying temperature.
Co-Authors Betzy Victor Telaumbanua Desniwati Zai Destriman Laoli Karya Haga Mendrofa Nisayangin Mariana Daeli Sertifikat Waruwu Zebua, Ratna Dewi