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All Journal Pendidikan Bahasa dan Sastra Indonesia Pro-Life Sriwijaya University Learning and Education International Conference Jurnal Bindo Sastra Jurnal IPA Terpadu PROSIDING SEMINAR NASIONAL PROGRAM PASCASARJANA JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) PRAJA: Jurnal Ilmiah Pemerintahan Jurnal Manajemen Rekayasa (Journal of Engineering Management)
Harlina Harlina
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Electrical & Electronics Engineering Engineering Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Physics Public Health Social Sciences Other

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Journal : JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)

 1 
Inovasi Teknologi Pembuatan Pakan Udang dengan Penambahan Tepung Kopasanda (Chromolaena odorata L.) di Desa Tamangapa Kecamatan Ma’rang Kab. Pangkep Harlina, Harlina; Hadijah, Hadijah; Kamaruddin, Kamaruddin; Ernaningsih, Ernaningsih
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 3 No 2 (2019): JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Forum Dosen Indonesia JATIM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (266.104 KB) | DOI: 10.36339/je.v3i2.234

Abstract

Tamangapa village, Ma?rang district is part of the community development program conducted by Universitas Muslim Indonesia in Pangkajene Kepulauan regency. The local shrimp farmers of Tamangapa village have been facing major issue due to expensive artificial feed and high mortality rate. In order to solve the needs of feed and high mortality rate for farmed fish or shrimp, the source of the natural ingredients using kopasanda leaves Chromolaena odorata L is required. The use of a natural ingredient is also used to prevent the vibriosis using simple technology such as the utilization of local raw materials which is affordable and locally available. The present community service aimed to provide the proper knowledge and skills to members of the fish/shrimp farmer?s group through counseling, training and mentoring. This community service program encouraged the local farmers to be able to utilize the local raw materials as a source of shrimp feed, use the feed pellet machine, and packaging leading to independent feed production. The participatory training method, lectures, forum group discussions, and practices of making shrimp feed and packaging were applied. The Implementation of the Community Partnership Program of Shrimp and Fish Cultivation Groups is independently able to produce organic fish or shrimp feed for farmer?s group leading to higher productivity of aquaculture.
Pkm Kelompok Nelayan Pengolah Ikan Pari Asap Harlina, Harlina; Hadijah, Sitti
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 1 No 2 (2017): JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Forum Dosen Indonesia JATIM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (547.059 KB) | DOI: 10.36339/je.v1i2.54

Abstract

Stingray is a fish that is non-economical and less delicious when it is consumed fresh, but when it is processedby fogging, then the taste will be very delicious and popular among the community.So the smoked stingray is one of thetypical and popular products in Jeneponty regency. The processing of smoked stingrays in Jeneponto Regency is locatedin ToreangSubdistrict, namely "Pari Jaya" Business Group and in Arungkeke Sub-district the group named "PariIndah" Business Group. These two groups are partners in thiscommunity servicesprogram. The biggest problem faced bythe community is the amount of production is still meager.This is because, in the smoked process, it only uses the smokefrom the kitchen stove with an open system so that fumigation is not running perfectlyand it resultsthe quality of stingraysmoke is still very low and not hygienic.Moreover,it is directly marketed without packaging, and cash flow is managingwell. Through this community servicesprogram, partners are provided with training and assistance in the application ofclosed-loop fogging technology. So that the smoked stingrays produced will be durable, safe, nutritious and hygienic. Inaddition, partners are built in the diversification of processed products of smoked stingrays, packaging techniques so thepackaging is attractive. It is expected to have competitive power in the marketbe able to apply business management well.The results of this activity can generallybe concluded that stingray curing technique by using closed system can beaccepted by the partner group because the process of smoked stingray is more quickly mature, the procedure is easier andmore hygienic. The packaging of smoked stingray products is more interesting and more durable
Co-Authors A.A. Ketut Agung Cahyawan W abdullah, vera iriani Emidar Emidar Ernaningsih Ernaningsih Hadijah Hadijah Ida Lestari Ikraman, Rina Andika Kamaruddin Kamaruddin MELISA KARLYN PUTRI, MELISA KARLYN Muhammad Aqil Rusli, Muhammad Aqil Novia Juita Novita Aryani Ramlawati Ramlawati Sitti Hadijah, Sitti Vivin Hardyanty Wardarita, Ratu Zunarmin Zunarmin