Frans Gruber Ijong
Aquatic Product Processing And Storage, Department Of Fisheries And Marine, Politeknik Negeri Nusa Utara, Tahuna, Sangihe Islands, North Sulawesi 95812, Indonesia

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IbM Jaring Insang Dasar (Bottom Gill Net) di Desa Salurang Kecamatan Tabukan Selatan Tengah Kabupaten Kepulauan Sangihe Frans Gruber Ijong; Fitria F. Lungari; Costantein I. Sarapil
Jurnal Ilmiah Tatengkorang Vol 1 (2017): Jurnal Ilmiah Tatengkorang
Publisher : Pusat Penelitian dan Pengabdian Pada Masyarakat, Politeknik Negeri Nusa Utara

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Abstract

Kawasan perairan di sekitar Desa Salurang memiliki potensi sumberdaya ikan yang cukup melimpah karena kawasan tersebut belum tersentuh dengan teknologi penangkapan ikan skala besar dan hanya menggunakan peralatan seadanya dari nelayan setempat. Salah satu alat tangkap yang digunakan oleh nelayan Desa Salurang adalah jaring insang dasar (bottom gilnet) yang oleh masyarakat lokal dinamakan Soma Bawuluse. Tingkat kesejahteraan masyarakat setempat yang rendah yang juga dipengaruhi oleh tingkat pependidikannya, menjadikan masyarakat Salurang masih tergolong kurang mampu dan membutuhkn inovasi dalam pemahaman teknologi penangkapan ikan. Bertitik tolak dari masalah yang ada maka solusi yang ditawarkan untuk mengatasi permasalahan pada kelompok pesisir ini adalah introduksi penerapan ketrampilan teknik pembuatan alat tangkap jaring insang dan penerapan metode/teknik pengoperasian alat tangkap Soma Bawuluse yang ramah lingkungan. Melalui kegiatan ini nelayan penangkap ikan dapat melakukan penangkapan ikan secara benar dan tidak berdampak buruk terhadap lingkungannya khususnya terhadap kondisi terumbu karang disekitarnya, dengan demikian, usaha ini dapat menjadi sumber perekonomian masyarakat demi kesejateraan dan kemakmuran khususnya masyarakat pesisir. Dan tim pengabdian Politieknik Negeri Nusa Utara memberikan 2 alat tangkap jaring insang kepada ke 2 kelompok nelayan yang berada di Desa Salurang.
INOVASI PENGOLAHAN EMPEK-EMPEK SEBAGAI UPAYA DIVERSIFIKASI PRODUK HASIL PERIKANAN DI KAMPUNG BARANGKALANG KECAMATAN MANGANITU KABUPATEN KEPULAUAN SANGIHE Stevy Imelda Wodi; Frans Gruber Ijong
Jurnal Ilmiah Tatengkorang Vol 3 (2019): Jurnal Ilmiah Tatengkorang
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Nusa Utara

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Abstract

Inovasi pembuatan empek-empek sebagai upaya diversifikasi produk hasil perikanan belum dilakukan secara optimal. Hal ini disebabkan kurangnya informasi terkait produk diversifikasi dikalangan masyarakat. Peningkatan proses pemahaman ini akan memudahkan instansi terkait memberikan layanan bidang pengembangan produk hasil perikanan sehingga masyarakat dapat melakukan diversifikasi produk perikanan di wilayah Kecamatan Manganitu Selatan. Tujuan dari pengabdian masyarakat ini yaitu untuk memberikan pengetahuan Good Manufaturing Practice produk empek-empek, penerapan Standard Sanitation Operational Procedure, dan Fundamentals of Marketing Management. Dalam pengabdian masyarakat ini kami melakukan kegiatan yang terdiri dari : 1) survey; 2) pendekatan masalah; 3) persiapan; 4) pelaksanaan; 5) monitoring dan evaluasi. Hasil kegiatan inovasi pembuatan empek-empek sangat efisien untuk diberikan. The process of making Empek-empek (an Indonesian fish cake delicacy) as an innovative effort to diversity fisheries products is far from optimal. This is due to the lack of knowledge related to fish product diversification among fisheries society of Sangihe. In particular, improving such knowledge or understanding in fisheries society of Manganitu Selatan district by responsible agencies for fisheries products diversification helps the society diversify fisheries products in the district. The purpose of this community service was to increase the knowledge of good manufacturing practice for Empek-empek and related products, of standard sanitation, operational procedure, and fundamentals of marketing management. In this community service, we conducted 1) survey, 2) problem-solution approach, 3) preparation, 4) implementation 5) and monitoring as well as evaluation of the program. We found the innovative work on the making of Empek-empek was efficiently delivered.
Antifungal Potential Of The Sponge Styllisa Flabelliformis Against The Pathogenic And Resistant Aspergillus Fungi Aprelia Martina Tomasoa; Frets Jonas Rieuwpassa; Deidy Azhari; Frans Gruber Ijong; Revolson Alexius Mege; Wendy Alexander Tanod; Walter Balansa
Jurnal Ilmiah PLATAX Vol. 11 No. 1 (2023): ISSUE JANUARY-JUNE 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jip.v11i1.48603

Abstract

Together with bacterial and viral infection, fungal infection represents the world's top ten killer diseases, desperately requiring new antifungal drugs. This research aimed to evaluate the antifungal activity of the sponge Styllisa flabelliformis against the pathogenic fungi Aspergillus flavus and Aspergillus parasiticus by the standard agar diffusion technique. Three concentrations (1, 10, and 10 mg/mL) for the extract and 0.5 mg/mL for ketoconazole and fluconazole were prepared and evaluated in triplicate against the tested fungi. Whereas ketoconazole poorly inhibited A. parasiticus and fluconazole weakly inhibited A. flavus, the extract of S. flabelliformis exerted antifungal activity against A. parasiticus (6.8 ± 1.8; 8.3 ± 3.2; and 9.5 ± 2.1) mm and A. flavus (6.8 ± 1.1; 11.5 ± 1.4; and 14.3 ± 1.1) mm 1, 10 and 100 mg/mL respectively. PASS analysis showed jasplakinolide as a promising antifungal agent with potential activity (Pa) of 0.736. STITCH analysis further confirmed that jasplakinolide worked by inhibiting the expression of cytoskeleton genes that prevented fungi from synthesizing chitin and inhibiting the formation of the fungi’s cell walls and hyphae, different from the ergosterol synthesis inhibition in ketoconazole and fluconazole, implying the potential of jasplakinolide as an antifungal agent.
Growth Characteristics of Vibrio parahaemolyticus Isolated from Lobster (Panulirus sp.) Under Different Temperatures, pH, and NaCl Concentrations Novalina Maya Sari Ansar; Frans Gruber Ijong; Wendy Alexander Tanod; Eko Cahyono; Obyn Imhart Pumpente; Jaka Frianto Putra Palawe
Bioma : Berkala Ilmiah Biologi Vol. 25, No 1, Tahun 2023
Publisher : Departemen Biologi, Fakultas Sains dan Matematika, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/bioma.25.1.74-87

Abstract

Vibrio parahaemolyticus is a bacterium found in estuaries and marine and is a pathogenic bacterium that harms human health. Vibrio parahaemolyticus can contaminate fishery products and potentially contaminate lobster products in North Sulawesi. This study was conducted to determine the presence of V. parahaemolyticus in lobsters collected in two shelters in North Sulawesi. This study also serves as a monitoring function and a means of information on the presence of V. parahaemolyticus. The samples used were lobsters (Panulirus sp.) taken from Malalayang and Tuminting shelters in North Sulawesi. Observations in this study include total bacteria, total Vibrio, and identified V. parahaemolyticus. Isolates of V. parahaemolyticus were characterized by their growth at different temperatures (5, 37, 43 oC); pH (5 - 9); and concentrations of NaCl (0, 1, 3, 5%). The results show total plates for lobster meat from Malalayang 4.3×104 ‒ 1.0×105 CFU/g, while from Tuminting shelter 1.4×104 ‒ 3.9×104 CFU/g. The total plate on lobster gills from Malalayang is 6.2×104 ‒ 1.2×105 CFU/g, while from Tuminting shelter 2.0×104 ‒ 6.7×104 CFU/g. Total Vibrio in lobster meat from Malalayang 6.2×103 ‒ 1.4×104 CFU/g, while from Tuminting shelter 5.2×103 ‒ 7.9×103 CFU/g. Total Vibrio in lobster gills from Malalayang 8.5×103 ‒ 4.6×104 CFU/g, while from Tuminting shelter 7.8×103 ‒ 9.5×103 CFU/g. The Gram staining analysis obtained 96 isolate strains with Gram-negative rods, and 42 strains showed characteristics as V. parahaemolyticus based on the biochemical assay. Vibrio parahaemolyticus can grow optimally at 37°C, pH 7‒8, and NaCl concentration 3‒5%.