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All Journal JURNAL ENGGANO Jurnal Ilmu Kelautan Kepulauan Prosiding Seminar Nasional Kemaritiman dan Sumber Daya Pulau-Pulau Kecil Musamus Fisheries and Marine Journal Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Jurnal Laot Ilmu Kelautan Journal Of Khairun Community Services Buletin Jalanidhitah Sarva Jivitam Jurnal Bluefin Fisheries
Titien Sofiati
Fakultas Perikanan Dan Ilmu Kelautan, Universitas Pasifik Morotai
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Mechanical Engineering Social Sciences Veterinary Other

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Journal : Journal Of Khairun Community Services

 1 
Pelatihan Diversifikasi Produk Ikan Tuna untuk meningkatkan Kreativitas Masyarakat di Desa Kolorai Kecamatan Morotai Selatan Kabupaten Pulau Morotai Septiana Sulistiawati; Asy’ari Asy’ari; Rinto M Nur; Iswandi Wahab; Titien Sofiati; Djainudin Alwi; Kismanto Koroy; Nurafni Nurafni; Sandra Hi Muhammad
Journal Of Khairun Community Services Vol 1, No 2 (2021): Journal Of Khairun Community Services
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jkc.v1i2.3731

Abstract

The meat of tuna, cobs, cakalang are raw materials that can be processed into food products such as meatballs, nuggets, sausages, and other processed. Surimi is used as an intermediate material in the processing diversification of products from dark red fleshy fish commodities such as tuna, cobs, and cakalang. Community service activities were held in June 2021 at Kolorai Village Hall of South Morotai District of Morotai Island Regency. The implementation of devotional activities through 3 stages includes preparation, socialization, and training—community service activities in the form of training in processing diversification of tuna products. The training begins with socialization aimed at transferring knowledge to participants about principles, procedures, materials, equipment, and factors that affect the processing of fishery products. The core activities of this equipment are carried out in the form of direct training in the form of practice of making nugget products, dragon legs, and empek-empek. Together with the team, the speaker introduces and explains the ingredients used in the manufacture of the product. Then start making the product in order from processed fish into nuggets, dragon legs, and chips. This activity lasts for 1x24 hours and ends with the provision of parcels of processing materials for trainees.
Pembagian Hand Sanitizer Berbahan Dasar Kitosan Kulit Udang Sebagai Upaya Pencegahan Penyebaran COVID-19 Di Kabupaten Pulau Morotai Rinto M Nur; Djainudin Alwi; Nurafni Nurafni; Kismanto Koroy; Iswandi Wahab; Asy’ari Asy’ari; Hartati Kapita; Titien Sofiati; Abdul Rahim Jafar; Sartika Do. Kader
Journal Of Khairun Community Services Vol 1, No 2 (2021): Journal Of Khairun Community Services
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jkc.v1i2.3732

Abstract

The outbreak of Corona Virus Disease 2019 (COVID-19) in many countries is increasingly troubling the community. The number of COVID-19 cases in Indonesia continues to increase, including in North Maluku. The virus that causes COVID-19 is transmitted through direct hand touch, communication, and other fluid exchanges. Various efforts are being made to reduce the spread of this disease. One of the COVID-19 prevention efforts carried out is the use of hand sanitizer. Hand sanitizers generally contain 62% alcohol, softeners, and moisturizers. The benefits of hand sanitizer made from shrimp skin chitosan can microbiologically prevent bacteria, fungi, and viruses that affect the health of the skin and body. The purpose of this activity is to answer community unrest faced by the scarcity of hand sanitizer products in the market and help prevent the transmission of COVID-19 around the Morotai community. The manufacture of hand sanitizer is carried out at the FPIK Unipas Morotai Laboratory. On March 23, 2020, hand sanitizer distribution in Unipas Morotai Campus Environment, City Park, Imam Lastori Port, and Morotai Police Office Environment. Based on the results of this Community Service activity, hand sanitizer is available to the community. It is expected that this activity can be helpful to support people who do not have access to handwashing with water and soap at all times
Co-Authors Abdul Rahim Jafar Asrul Mandea Asyari Asyari Asy’ari Asy’ari Asy’ari Asy’ari Asy’ Ari Asy’ari Asy’ari Djainudin Alwi Hartati Kapita Isma Kastanya Iswandi Wahab Jana Sidin Jana Sidin Julfikar Effendi Pina Kismanto Koroy M. Jihar Kodobo Nurafni Nurafni Nurafni Rinto M. Nur Sandra Hi Muhammad Sartika Do. Kader Siti Nurbaya Deto Siti Nurbaya Deto Supriono Ahmad Supriono Ahmad Yustisio Onthony