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All Journal JURNAL ILMIAH PLATAX Jurnal Biologi Tropis Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN) Mattawang: Jurnal Pengabdian Masyarakat Bakti Budaya: Jurnal Pengabdian kepada Masyarakat
Warsidah
Universitas Tanjungpura
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Public Health Social Sciences

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Socialization of the Utilization of Seaweed and Diversification of Its Processes as Functional Food in an Effort to Increase the Immune System during the COVID-19 Pandemic: Sosialisasi Pemanfaatan Rumput Laut dan Diversifikasi Olahannya Sebagai Pangan Fungsional dalam Usaha Peningkatan Sistem Kekebalan Tubuh di Masa Pandemi COVID-19 Warsidah; Dzul Fadly; Arman Amran
Mattawang: Jurnal Pengabdian Masyarakat Vol. 2 No. 2 (2021)
Publisher : Yayasan Ahmar Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (456.635 KB) | DOI: 10.35877/454RI.mattawang346

Abstract

Seaweed or known as macroalgae, is one of the marine commodities with valuable economic potential for domestic and foreign markets. West Kalimantan, especially on Lemukutan Island, is one of the cultivation centers for Eucheuma cottoni and E.spinosum. The use of seaweed as a functional food in various kinds of preparations has not been implemented optimally. This PKM activity aims to socialize the use and consumption of seaweed and diversify its processing in an effort to improve the immune system, especially during the Covid19 pandemic. A total of 256 participants stated that they were ready to attend the webinar, which was delivered in an online form distributed by the organizing committee. Socialization activities are carried out online with the material presented related to seaweed and its various preparations and its function as food in improving health status through repair, restoration, or enhancement of the immune system, so it is very important to socialize consumption and utilize this food as a defense agent for the body during pandemic Covid19 or after. The results of the evaluation of PKM activities through the pretest and posttest shows that the participants' knowledge regarding the material presented has increased from 40-50% to 80-90%, for that it is still expected that there will be similar activities with a wider target object in West Kalimantan which can improve the welfare of society in general. Abstrak Rumput laut atau dikenal sebagai makroalga merupakan salah satu komoditas perairan laut yang memiliki potensi ekonomi yang sangat bernilai baik untuk pasaran domestic maupun pasaran mancanegara. Kalimantan Barat khususnya Pulau Lemukutan merupakan salah satu sentra budidaya Eucheuma cottoni dan E.spinosum. Pemanfaatan rumput laut ini sebagai pangan fungsional dalam berbagai macam olahan belum dilaksanakan secara optimal. Kegiatan PKM ini bertujuan untuk memasyarakatkan pemanfaatan dan konsumsi rumput laut serta diversifikasi olahannya dalam usaha untuk meningkatkan system kekebalan tubuh terutama di masa pandemic Covid19. Sebanyak 256 peserta menyatakan siap hadir di acara webinar yang disampaikan dalam form online yang dibagikan oleh panitia pelaksana kegiatan. Kegiatan sosialisasi dilakukan secara online dengan materi yang disampaikan terkait rumput laut dan aneka olahannya serta fungsinya sebagai bahan pangan dalam meningkatkan derajat kesehatan melalui perbaikan, pemulihan atau peningkatan system kekebalan tubuh, sehingga sangat penting untuk mensosialisasikan konsumsi dan memanfaatkan pangan ini sebagai agen pertahanan tubuh dalam masa pandemic Covid19. Dari hasil evaluasi kegiatan PKM ini melalui pretest dan post test menunjukkan pengetahuan peserta terkait materi yang disampaikan mengalami peningkatan dari 40-50% menjadi 80-90%, untuk itu masih diharapkan adanya kegiatan-kegiatan serupa dengan obyek sasaran yang lebih luas dalam wilayah Kalimantan Barat yang dapat meningkatkan kesejahteraan masyarakat pada umumnya.
Peningkatan Keterampilan dan Perekonomian Masyarakat Pesisir Pulau Lemukutan melalui Pelatihan Pembuatan Snack Berbasis Rumput laut Ikha Safitri; Warsidah; Mega Sari Juane Sofiana; Agus Yuliono
Bakti Budaya: Jurnal Pengabdian kepada Masyarakat Vol 4 No 2 (2021): 2021: Edisi 2
Publisher : Faculty of Cultural Sciences, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1105.247 KB) | DOI: 10.22146/bakti.1872

Abstract

The waters of Lemukutan Island have the potential of natural resources, including seaweed. Since 2011, Lemukutan Island has been the largest seaweed cultivation center in West Kalimantan. However, the Covid-19 pandemic has attacked all sectors and caused a decline in prices for fishery-based food commodities. This condition causes the farmers to suffer losses and the seaweed cultivation activity also decreases. Training on making snacks and seaweed jelly boba has been carried out to revive the economy of the coastal communities of Lemukutan Island. This activity involves all levels of the community through representatives of each RT using a hybrid method. Training is carried out with strict health protocols. This activity aims to improve the skills of coastal communities in processing seaweed-based foods. The training participants were very enthusiastic, from the presentation about the benefits of consuming seaweed for human health to the practice of making seaweed snacks and jelly. ===== Perairan Pulau Lemukutan memiliki potensi sumber daya alam yang melimpah termasuk rumput laut. Sejak 2011, Pulau Lemukutan menjadi sentra usaha budi daya rumput laut terbesar di Kalimantan Barat. Namun, pandemi Covid-19 telah menyerang semua sektor kehidupan dan menyebabkan kemerosotan harga pada komoditas pangan berbasis perikanan. Kondisi ini mengakibatkan pembudi daya mengalami kerugian dan usaha budi daya rumput laut di Pulau Lemukutan juga menurun. Pelatihan pembuatan snack krenyes dan jelly boba rumput laut telah dilaksanakan untuk menumbuhkan kembali perekonomian masyarakat pesisir Pulau Lemukutan. Kegiatan ini melibatkan seluruh lapisan masyarakat Pulau Lemukutan melalui perwakilan tiap RT dengan metode hibrid. Pelatihan dilaksanakan dengan protokol kesehatan yang tegas. Kegiatan ini bertujuan untuk meningkatkan keterampilan masyarakat pesisir dalam mengolah makanan berbasis rumput laut. Peserta pelatihan sangat antusias mengikuti kegiatan, mulai dari pemaparan materi tentang manfaat dari mengonsumsi rumput laut bagi kesehatan manusia hingga praktik pembuatan snack dan jelly rumput laut.
Nutritional Value of Gastropod Cassidula from the Mangrove Area of Desa Bakau, Sambas Regency, West Kalimantan Oktavia; Warsidah; Ikha Safitri; Mega Sari Juane Sofiana; Apriansyah; Yusuf Arief Nurrahman
Jurnal Biologi Tropis Vol. 23 No. 1 (2023): January - March
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v23i1.4511

Abstract

Desa Bakau is located in Sambas Regency, West Kalimantan which has the potential for mangrove forests with an area of ± 305 Ha. Ecologically, mangrove forests have various roles, one of them is as a habitat for various types of aquatic biota, including gastropods. Several gastropods have important economic value for the community as food and medicine. The local community catches and consumes the mangrove gastropods. As a food ingredient, gastropods have a high nutritional content and essential macro minerals. Gastropods can be used as an alternative source of animal protein at an affordable price. This study aimed to determine the nutritional value of the gastropod Cassidula from the mangrove area of Desa Bakau, Sambas Regency, West Kalimantan. Quantitatively, nutrient content such as protein, carbohydrates, fat, moisture, and ash content were determined according to the AOAC (2005) standard method, whereas macro minerals content (Na, K, Mg, Ca, and P) was carried out according to the AOAC method (2016) using Atomic Absorption Spectroscopy (AAS). The result showed that Cassidula had a protein content (57.02%) with the highest value compared to other types of nutrients. In addition, Cassidula also contained an essential macro mineral, such as calcium (37.0006 mg/kg) with the highest value followed by sodium (21.7364 mg/kg), respectively. The results showed that Cassidula can be used as an alternative food ingredient for human.
Physicochemical Characteristics And Essential Minerals Of Zink (Zn) Trash Fish Nugget Products Warsidah
Jurnal Ilmiah PLATAX Vol. 11 No. 2 (2023): ISSUE JULY-DECEMBER 2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jip.v11i2.48180

Abstract

Fish nuggets are processed frozen foods, both made from seawater fish and freshwater fish, contain high nutritional value, and are favored by children and adolescents as snacks and as side dishes. This study aimed to determine the physicochemical characteristics of trash fish nuggets added with Eucheuma cottonii seaweed. The physicochemical characteristics include pH, proximate levels such as protein, fat, and carbohydrates, water content and ash content, and the essential mineral content of zinc (Zn). Trash fish nuggets with the addition of wheat flour alone have characteristics, including pH of 6.8-7.1, water content of 40.5%, ash content of 1.04%, protein content of 40.3%, fat content of 7 0.07% and carbohydrate content of 10.12%, zinc content of 2.55 g/g nugget weight, while trash fish nuggets with the addition of a mixture of wheat flour and E. cottonii had a pH of 6.8-7.1, water content of 42.5%, ash content of 1.22%, protein content of 42.9%, fat content of 5.97% and carbohydrate content of 4.11% and zinc content of 4.56 g/g nugget weight. Based on the organoleptic examination, trash fish and E. cottonii nuggets were chewy with a delicious and savory taste. Keywords: characteristics, phytochemistry, E. cottonii, nuggets, trash fish Abstrak Nugget ikan merupakan salah satu olahan pangan frozen food, baik berbahan ikan air laut maupun ikan air tawar, mengandung nilai gizi tinggi dan digemari oleh anak-anak dan remaja sebagai cemilan maupun sebagai lauk. Penelitian ini bertujuan untuk menentukan karakteristik fisikokimia dari nugget ikan rucah yang ditambahkan dengan rumput laut Eucheuma cottonii. Karakteristik fisikakimia meliputi pH, kadar proksimat seperti protein, lemak dan karbohidrat, kadar air dan kadar abu serta kandungan mineral essensial seng (Zn). Nugget ikan rucah dengan penambahan tepung gandum saja memiliki karakteristik antara lain pH sebesar 6,8-7,1, kandungan air sebesar 40,5 %, kadar abu sebesar 1,04 %,  kadar protein sebesar 40,3 %, kadar lemak sebesar 7,07 % dan kadar karbohidrat sebesar 10,12 %, kandungan seng  sebesar 2,55 μg/g bobot nugget, sedangkan nugget ikan rucah dengan penambahan campuran tepung gandum dan E. cottonii memiliki  pH sebesar 6,8-7,1, kandungan air sebesar 42,5 %, kadar abu sebesar 1,22 %,  kadar protein sebesar 42,9 %, kadar lemak sebesar 5,97 % dan kadar karbohidrat sebesar 4,11 % serta kandungan seng sebesar 4,56 μg/g bobot nugget. Berdasarkan pemeriksaan organoleptis menunjukkan produk nugget ikan rucah dan E. cottoni lebih kenyal dengan rasa yang lezat dan gurih. Kata kunci: karakteristik, fisikokimia, E. cottonii, nugget, ikan racuh
Pelatihan Pengolahan Bingke’ berbahan Eucheuma cottonii pada Mahasiswa dan Alumni Ilmu Kelautan Universitas Tanjungpura sukal minsas; warsidah; Syarif Irwan Nurdiansyah; Shifa Helena
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 4 No. 4 (2023): Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN)
Publisher : Sistem Informasi dan Teknologi (Sisfokomtek)

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

Abstract

Bingke' is a typical Pontianak food made from eggs, coconut milk, granulated sugar and wheat flour. Some of the existing flavor variants include pumpkin, potato, taro and corn, which apart from providing a new taste, are also a partial substitute for wheat flour. The aim of this PKM activity is to improve the skills and understanding of activity participants, namely marine science students and alumni, in processing fishery products into bingke' as a high-fiber food preparation, as well as developing a business utilizing E. cottonii seaweed, which is one of the one of the leading fisheries commodities in West Kalimantan. The activity was attended by 18 participants consisting of 9 students and 9 alumni of the Department of Marine Science, Tanjungpura University. From the evaluation results during the activity until the end, it shows that the training participants already have the knowledge and skills in making seaweed-based bingke, with a savory and delicious taste and a distinctive seaweed aroma and a medium consistency, not hard and not too soft.
Program Open Ship Day Sebagai Kegiatan Sosialisasi Pengawasan Sumber Daya Kelautan Perikanan (PSDKP) Kalimantan Barat Warsidah; Ikha Safitri; Mega Sari Juane Sofiana; Arie Antasari Kushadiwijayanto; Yusuf Arief Nurrahman; Shifa Helena; Syarif Irwan Nurdiansyah; Edwin
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 4 No. 4 (2023): Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN)
Publisher : Sistem Informasi dan Teknologi (Sisfokomtek)

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Abstract

Indonesia has very high marine fisheries resources so it is often the target of illegal fishing, both by local Indonesian fishermen who do not have permits to use special fishing gear and by foreign fishermen who enter Indonesian territorial waters. The Marine Fisheries Resources Monitoring Station (PSDKP) is the spearhead of monitoring and controlling the management of marine fisheries resources in Indonesian waters. The aim of this activity is to obtain information about the monitoring mechanism for marine fisheries resources in Indonesian waters, especially for WPP711 which covers the operational areas of the Natuna Sea, North Natuna Sea and Karimata Strait through Open Ship Day activities. The scope of PSDKP activities is from upstream to downstream processes, from monitoring and controlling fishing regulations to the monitoring and controlling of fish cultivation regulations and fishery product processing. The activity was attended by 20 participants consisting of students from the Marine Science Study Program at Tanjungpura University. The activity was carried out using the educational lecture method and a simulation of the mechanism for catching fishing vessels carrying out illegal fishing by the ABK Hiu Macan 01 team. The evaluation results showed that the participants in this activity had a good understanding of the mechanism for monitoring and controlling the use of fisheries marine resources in the WPP711 zone and got an overview of mechanism for encircling and arresting foreign fishing vessels that carry out illegal fishing.
Co-Authors . Apriansyah Arie Antasari Kushadiwijayanto Arman Amran Dzul Fadly Edwin Helena, Shifa Ikha Safitri Mega Sari Juane Sofiana Oktavia Sukal Minsas Syarif Irwan Nurdiansyah Yuliono, Agus Yusuf Arief Nurrahman