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All Journal Paradigma : Journal of Science, Religion and Culture Studies Jurnal Ilmiah HUBUNGAN INTERNASIONAL Buletin Palawija Jurnal Teknik Industri Untirta Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat InfoTekJar (Jurnal Nasional Informatika dan Teknologi Jaringan) Civil Engineering Dimension ASRO JOURNAL - STTAL STTAL POSTGRADUATE - INTERNATIONAL CONFERENCE Tropical Wetland Journal Agroekotek View Jurnal TIKOMSIN (Teknologi Informasi dan Komunikasi Sinar Nusantara) Jurnal HUMMANSI (Humaniora, Manajemen, Akuntansi) Teknikom: Teknologi Informasi, Ilmu Komputer dan Manajemen SmartComp Jurnal Jalan Jembatan Iris Journal of Health Information Management (IJHIMa)
Joko Purnomo
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Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat

 1 
Inisiasi Pengembangan Pemasaran Ikan Teri (Stolephorus Spp.) dan Pembentukan Kelembagaan dalam Rangka Pemberdayaan Masyarakat di Desa Saramaake, Halmahera Timur Ujang Sehabudin; Faleh Setia Budi; Dian Herawati; Joko Purnomo; . Sulistiono
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 3 No. 1 (2017): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.3.1.60-70

Abstract

One of the villages in East Halmahera which has been known as anchovy production area is Saramaake Village. Commonly, a community in this village has an income from the anchovy fishery. The product of the anchovy fish is high and various in size, while fish marketing increase and good institution did not establish yet. This activity has been done for 7 months from June 2016January 2017, aimed to improve the product marketing, and institution establishment through training and mentoring. According to the activity has been done, marketing of the dried anchovy which was marketed previously in big size (bulky), it can be marketed in small size with better packaging (100, 200, 500, and 1.000 g) and labelling, while the processed fish can be marketed also in packaging (100 g) and labelling. The institution has been established a namely cooperative small business group (KUB) both for fisherman and fish processing person. Through the marketing development and institution establishment, fishermen can manage their fish product better.
Peningkatan Kualitas dan Diversifikasi Produk Ikan Teri untuk Pemberdayaan Masyarakat di Desa Saramaake, Halmahera Timur Faleh Setia Budi; Dian Herawati; Joko Purnomo; Ujang Sehabudin; . Sulistiono; Thomas Nugroho
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 3 No. 2 (2017): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.3.2.89-99

Abstract

Saramaake Village is one of the villages in East Halmahera District known as anchovy (Stolephorus spp) catching area. In this area, production of the anchovy is high and various in size. A community empowerment had been done for 7 months, from June 2016–January 2017, aimed to improve the anchovy product quality and product diversification. Methods used in this activity were training and mentoring. Targets of the activity were fishermen (15 fisherman groups or 60 persons; for fish catch product handling), and fisherman’s wife (2 groups or 11 persons; for product diversification). The activities that had been carried out were product quality improvement (fish drying construction, fish storage room rehabilitation), added value improvement (product diversification), packaging and labelling of the product. Based on the observation, the community had gained a knowledge and technology related to the fish handling and processing. Some communities had applied the technology of manufacturing processed products, as well as doing the packaging and labeling of these products.
Development of Anchovy Product and the Certification for Community Empowerment in Saramaake Village, East Halmahera, North Moluccas Faleh Setia Budi; Joko Purnomo; . Sulistiono; . Darmanto; . Arisyono
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 4 No. 2 (2018): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.4.2.143-155

Abstract

Anchovy (Stolephorus spp) is a main target of lift-net fishery, and it is a main income for the fisherman for long time in Saramaake Village, East Halmahera District. Production in a large number with bulky marketing system and a limited processing activity affect a limited economical value for the community of the village. This community empowerment activities had been done for 6 months, from June–December 2017, aimed to develop the anchovy product and the certification. Methods used in this activity were training and mentoring. Objective targets of the activity were fishermen and fisherman’s wife which are members of Common Business Group and cooperation. Some activities have been done for product development (chili sauce packaged anchovy and labelling) and product certification (certification of halal from the Institute Assessment of Food, Drug and Cosmetics Indonesian Council of Ulama and certification of food of Household Industry from Public Health Service Office in District of East Halmahera). Based on the result of training and mentoring, the object community had gained a knowledge and technology related to the fish processing and certification. Certified marine product have a wider market and marketable in some shops in Ternate and Buli.
Co-Authors . Arisyono . Darmanto . Sulistiono Achmad Rivaldy ahmad arifin Cahya Kusuma Chairul Imron Choirul Imron Della Sinta Romadoni Dian Herawati Emerensiana Uge Endang Setyawati Eriyanto Yusnawan Faleh Setia Budi Gusti Rusmayadi Hadi Setiawa Helmi Amrullah Hilda Susanti Ismail Arifin Jimmy Chandra Lily Marlina M Faishal Aminuddin Mariana Mariana Muh Sofi'i Muh Sofi'i Muhammad Hery Santoso N. Retno Setiati Nofri Heltiani NOVIA SURYATININGSIH Novita Setianti NOVITA SETIANTI Paunizar Hernadi Priyadi Hartoko Rakam Rakam Rakhmad Susilo Riana Safitri Setyo Hardono Shanti K Anggraeini Sudarno Sudarno Sulistiyasni . Sunaryono Sunaryono Sunaryono Sunaryono Suparno, Suparno Taufik Ramdhan Thomas Nugroho Ujang Sehabudin, Ujang Wakijo Wakijo Wawan Laksito Yuly Saptomo Wika Purbasari Yana Mulyana Yustina Retno Wahyu Utami Yusuf Hardjono