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All Journal Jurnal Teknologi Perikanan dan Kelautan Jurnal Pengolahan Hasil Perikanan Indonesia Journal of Marine Research Quagga SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan MITRA: Jurnal Pemberdayaan Masyarakat JURNAL EDUCATION AND DEVELOPMENT Jurnal Kelautan dan Perikanan Terapan (JKPT) Buletin Ilmiah Marina : Sosial Ekonomi Kelautan dan Perikanan Jambura FIsh Processing Journal Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Jurnal Abdi Insani Quimica : Jurnal Kimia Sains dan Terapan Buletin Jalanidhitah Sarva Jivitam Journal of Marine Research Abdi Wina : Jurnal Pengabdian Kepada Masyarakat Universitas Kristen Wira Wacana Sumba Jurnal Pengolahan Perikanan Tropis GEMBIRA (Pengabdian Kepada Masyarakat)
Henggu, Krisman Umbu
Universitas Kristen Wira Wacana Sumba
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PROFIL KIMIA PRODUK IKAN TERI ASIN DI KECAMATAN HAHARU Desi Ratnasari Ndai Ngana; Krisman Umbu Henggu
JURNAL PENGOLAHAN PERIKANAN TROPIS Vol 1 No 01 (2023): Artikel Juni 2023
Publisher : Program Studi Teknologi Hasil Perikanan - Universitas Kristen Wira Wacana Sumba

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58300/planet.v1i01.489

Abstract

Ikan teri merupakan salah satu jenis ikan hasil tangkapan masyarakat pesisir di Kecamatan Haharu. Komoditi hasil tangkapan tersebut diolah menjadi ikan teri asin yang banyak dipasarkan oleh masyarakat pesisir. Penelitian ini bertujuan untuk menganalisis komposisi kimia (proksimat) produk ikan teri asin tersebut. Hasil penelitian menunjukkan kandungan protein ikan teri asin yang diolah masyarakat pesisir di Kecamatan Haharu yakni 17,48%, kadar lemak 3,61%, kadar abu 26,17%, kadar air 11,05%. Komposisi protein yang cukup tinggi pada produk tersebut dapat membantu memenuhi kebutuhan protein alternatif dalam rumah tangga
The Effect of Pretreatment With Different Concentrations of Palm Tree Vinegar on The Gelatin Characteristics of Waste Fish Scales Stevin Eben Haezer Landukura; Krisman Umbu Henggu
Jurnal Kelautan dan Perikanan Terapan (JKPT) Vol 6, No 1 (2023): (Juni, 2023)
Publisher : Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jkpt.v6i1.11572

Abstract

Fish scales have a fairly high protein content, one of which is collagen. Therefore, it is necessary to conduct research related to the use of fish scales as gelatine, which is one of the collagen derivative products. This study used a completely randomized design consisting of 5 treatments of vinegar concentration, namely 10% palm vinegar immersion, 20%, 30%, 40%, 50%. The results showed that the protein content of gelatin from fish scales ranged from 39.95–47.35%, with the lowest protein content in the 10% lontar vinegar treatment, which was 39.95, while the highest protein content was at the 40% lontar vinegar concentration, which reached 47.35%. The average ash content of fish scale gelatin produced in this study was in the range of 46.58%–50.20%, with the lowest ash content found in the 50% palm vinegar pre-treatment, which was 46.58%. On the other hand, the highest ash content was at 30% vinegar concentration, which reached 50.2%. The results of functional group analysis showed that there was absorption of amide A, amide I, amide II, and amide III groups, indicating that the resulting product was gelatin. The most optimal treatment of palm vinegar concentration in this study was found at 40% palm vinegar concentration, namely 48.11% ash content and 47.35% protein, although the protein content did not meet commercial gelatin standards.
Pengaruh Pemberian Asap Cair Yang Berbeda Terhadap Karakteristik Kimia Dan Organoleptik Abon Ikan Tongkol (Euthynnus affinis) Yanto Umbu Muri; Krisman Umbu Henggu; Yatris Rambu Tega; Shindy Hamidah Manteu; Pebry Aisyah Putri Batubara
Jambura Fish Processing Journal Vol 5, No 2 (2023): VOLUME 5 NOMOR 2, JULY 2023
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v5i2.19484

Abstract

Abon ikan seringkali mengalami kerusakan secara kimiawi dan fisik akibat oksidasi dan mikrobiologi. Oleh sebab itu diperlukan proses pengawetan untuk mempertahankan mutu dan kualitas abon, salah satunya proses pengasapan. Penelitian ini didesain menggunakan model Rancangan Acak Lengkap (RAL) sederhana yang terdiri dari 3 konsentrasi asap cair (3%,6%,9%) yang diujicobakan pada abon ikan tongkol (Euthynnus affinis). Hasil penelitian menunjukkan bahwa penggunaan konsentrasi asap cair yang berbeda pada abon ikan tongkol (Euthynnus affinis) memiliki kadar air berkisar antara 9,2%-13,1%, kadar abu 7,1%-7,4%, lemak 12,1%-13,2%, protein 32,3%-34,1% dan karbohidrat 33,9%-36,9%. Tingkat penerimaan panelis terhadap produk ikan asap (Euthynnus affinis) umumnya memberikan skor suka hingga sangat suka. Hasil analisis statistik menunjukkan bahwa penggunaan asap cair 3%, 6% dan 9% pada abon ikan tidak memberikan pengaruh (P0,05) terhadap karakteristik kimia dan tingkat penerimaan panelis. Rerata tingkat penerimaan panelis terhadap abon ikan (Euthynnus affinis) asap cenderung meningkat seiring kenaikan konsentrasi asap cair.
PELATIHAN PEMBUATAN ECOBRICK SEBAGAI UPAYA MENUMBUHKAN SEKOLAH RAMAH LINGKUNGAN DI SMAN 1 HAHARU Anita Tamu Ina; Krisman Umbu Henggu; Audrey Louise Makatita; Yoin Meissy Matulessy; Serlia Loda Babang Amah; Rivandi Yewangu; Chening Nonci Lewi; Aprito Kapenga Tanahomba
Jurnal Gembira: Pengabdian Kepada Masyarakat Vol 1 No 06 (2023): DESEMBER 2023
Publisher : Media Inovasi Pendidikan dan Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Sampah plastik merupakan masalah umum yang dihadapai dalam pengelolaan kebersihan lingkungan. Salah satu hal yang dapat dilakukan sebagau alternatif pengelolaan sampah plastik adalah dengan membuat ecobrick. Tujuan pelaksanaan kegiatan PKM ini adalah agar peserta memiliki keterampilan mengolah sampah dan botol plastik menjadi barang berharga secara ekonomis melalui pembuatan ecobrick, dan menumbuhkan kesadaran peduli terhadap lingkungan sekitar. Metode yang digunakan dalam kegiatan ini adalah pelatihan dan praktik langsung. PKM yang dilaksanakan di SMAN 1 Haharu ini diharapkan dapat membuat peserta mampu mempraktikkan pembuatan ecobrick dari sampah plastik, limbah botol plastik, yang dapat bermanfaat bagi sekolah dalam menjaga sekolah yang ramah lingkungan.
PELATIHAN PEMBUATAN STIK RUMPUT LAUT Kappaphycus alvarezii DALAM RANGKA MENDUKUNG IMPLEMENTASI EKONOMI BIRU DI KELOMPOK MASYARAKAT PESISIR DI DESA KALIUDA Krisman Umbu Henggu; Elfis Umbu Katonguretang; Mayun Erawati Nggaba; Yudha Gustial Radjah; Imanuel Umbu Taralandu Mehakati; Nur Azizah Nasution
Jurnal Abdi Insani Vol 11 No 1 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i1.1475

Abstract

Kaliuda Village is one of the coastal villages in East Sumba Regency, which is the largest producer of Kappaphycus alvarezii seaweed in the region. However, the coastal community’s knowledge regarding the diversification of seaweed into various food products remains limited. This is evident in the case of dried seaweed, which is primarily intended for industrial use, and rejected seaweed that companies do not utilize or process. The aim is to conduct training and mentoring activities to enhance community knowledge about utilizing seaweed as a food source through diversification. Additionally, the community will gain an understanding of business strategies related to processed seaweed products. The community engagement activities employ the Participatory Rural Appraisal (PRA) approach, involving education, mentoring, and training. Education sessions cover seaweed diversification and business development. Furthermore, the process includes mentoring and training in making seaweed sticks from Kappaphycus alvarezii. A total of 34 coastal community members participated in these activities. The engagement began with presentations on the potential development of Kappaphycus alvarezii, marketing strategies for processed seaweed products (including market opportunities and competitors), pivot strategies, and the use of e-commerce digitalization. In addition to the presentations, the coastal community received training and guidance on seaweed stick production. The training covered raw material preparation, dough-making, molding, frying, and packaging. The high level of community participation significantly supported the success of this engagement. During the activities, the PKM team engaged in discussions to identify challenges and alternative solutions. The partners’ response to the presentation of educational materials, mentoring, and training falls within the satisfied to very satisfied category. The recommended suggestion is that the seaweed processed product diversification group should receive support from the village government.
Co-Authors Amah, Astuti Bomba Anita Tamu Ina Aprito Kapenga Tanahomba Astuti Bomba Amah Audrey Louise Makatita Ayub U.I. Meko Benu, Marlon Jusak Rinaldy Bustami Ibrahim Chening Nonci Lewi Dawa, Umbu P. L. Desi Ratnasari Ndai Ngana Efran Yohanes Elfis Umbu Katongu Retang Elfis Umbu Katonguretang Eman N Bureni Eman N Bureni Ester Ruly Nomleni Ferlinus Rawa Ndihi Firat Meiyasa Herman Hiwa Ngunju Imanuel Umbu Taralandu Mehakati Ivan Roberto Willy Kalaway, Rambu Yetti Lenian Gede Wadu Lusianus Heronimus Sinyo Kelen Marlon Jusak R Benu Marlon Jusak Rinaldy Benu Mayun Erawati Nggaba Nalu, Noven Tinggi Noven Tinggi Nalu Noven Tinggi Nalu Nur Azizah Nasution Ovie Ningsih Pebry Aisyah Putri Batubara Petrus Takanjanji Petrus Takanjanji Pipih Suptijah Rambu Fretty Clarita Ng. Djawa Rambu Fretty Nganggu Djawa Rambu Hada Indah Rivandi Yewangu Robinson Umbu Lapu Robinson Umbu Lapu Robinson Umbu Lapu Samsiana Arsyad Septiani Rambu Lingga Septiani Rambu Lingga Serlia Loda Babang Amah Shindy Hamidah Manteu Sribidanti Abbas Stevin Eben Haezer Landukura Suryaningsih Ndahawali Suryaningsih Ndahawali Takanjanji, Petrus Welma Pesulima Yanto Umbu Muri Yatris Rambu Tega Yatris Rambu Tega Yatris Rambu Tega Yetris Rambu Tega Yohanes, Efran Yoin Meissy Matulessy Yopi Nurdiansyah Yopi Nurdiansyah Yopi Nurdiasyah Yudha Gustial Radjah Yuliana Kolo Yustina djati ana riha