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All Journal Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter Jurnal Mitra Manajemen Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia
Bruri B. Tumiwa
Politeknik Perikanan Negeri Tual
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Education Engineering Other

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Optimum allocation unit catching small pelagic fish in the water in Kei Island Southeast Maluku J. Tahapary; Bruri B. Tumiwa
Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter Vol 3, No 1 (2013): Life Sciences
Publisher : Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (90.2 KB)

Abstract

Small pelagic fish is one of the fish are potential resources and high compared to other kinds of fish in Kei Island Southeast Maluku. The aim of this research is to determine the optimum allocation unit arrest in the utilization of small pelagic fish in the Kei Island waters. An instrument grap used for catching small pelagic fish in the waters Kei Island is a lift net, purse seine, drift gill net and encircling gill net. A method of collecting data covering data resources fish, fuel, perational cost labor, the number of units arrest, and tracing of references pertaining to an object research. Analysis of data using linear goal programming ( LGP ) to provide information is important in allocating a unit of catching small pelagic fishoptimally, and that is how allocation grap, optimal an instrument used how big achievement the purpose of which is willed according to the target, and just how much resources be used in achieving its goal. A kind of small pelagic fish widely distributed in Kei Island waters is Decapterus sp., Rastrelliger sp., Selaroides spp., Sardinela sp., Clupea s.p and Stolephorus sp. The result of this research is optimum allocation unit catching small pelagic fish in the Kei Island waters for the implementation of allocation technology usually in the utilization of resources fish
PENGOLAHAN DAN MANAJEMEN USAHA KELOMPOK MAWAR DAN DAHLIA UNTUK PANGAN ENBAL Elizabeth Juleny Tapotubun; Bruri B. Tumiwa
Jurnal Mitra Manajemen Vol 2 No 4 (2018): Jurnal Mitra Manajemen Edisi Juli
Publisher : Kresna Bina Insan Prima

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (473.898 KB) | DOI: 10.52160/ejmm.v2i4.105

Abstract

Tujuan penerapan ipteks bagi masyarakat ini merupakan salah satu jawaban bagi upaya mendorong dan meningkatkan minat usaha sebagai calon wirausaha baru yang dapat memberikan kontribusi untuk meningkatkan kesejahteraan masyarakat seperti kelompok usaha olahan enbal Mawar dan Dahlia di Ohoi Wain Kecamatan Kei kecil ini. Tahap pendekatan, sosialisasi, pelaksanaan, evaluasi dan pendampingan kepada mitra kelompok olahan enbal Mawar dan Dahlia merupakan langkah yang dilakukan sehingga luaran yang dihasilkan dari IbM ini yaitu dapat memberikan konstribusi yang baru dalam pengelolaan hasil perikanan pada daerah kepulauan, khususnya di Kabupaten Maluku Tenggara serta organisasi usaha yang permanen dengan manajemen usaha yang baik, pembukuan yang baik, peralatan produksi yang memadai, peningkatan nilai estetika produk melalui pengemasan dan label yang baik dan menarik serta publikasi ilmiah. Tahapan kegiatan yang dilakukan dari kegiatan IbM ini yaitu tahap pendekatan awal dengan mitra, penyuluhan dan pelatihan manajemen usaha, sistem pengemasan, strategi pemasaran, pembuatan enbal ikan, pembuatan cap kelompok usaha, pendampingan serta pemberian bantuan peralatan pembuatan tepung ikan kepada kedua mitra.
QUALITY OF SCAD MACKEREL (Decapterus sp.) PINDANG PROCESSED AT DIFFERENT LEVELS OF SALTING AND COOKING TREATMENT Maria Kristina Ohoiwutun; Mirna Zena Tuarita; Bruri Berel Tumiwa; Saul Abraham Serpara; Selfia Martha Nara
JURNAL LEMURU Vol 3 No 1 (2021): Jurnal LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia
Publisher : Program Studi Teknologi Hasil Perikanan|Fakultas Pertanian|Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/lemuru.v3i1.1276

Abstract

Regarding source of animal protein, pindang (salted and cooked fish) seems to have a greater potentiality than ikan asin (salted and dried fish), since pindang is more favorable in terms of sensory properties; thereby, pindang can be more widely consumed. Besides, pindang is also ready-to-eat product, which make it easier to consume. This research aimed at evaluating the different degree of salting and cooking on quality of scad mackerel pindang. The experiment was carried out according to Randomized Block Design, consisting of two processing methods: steam (A) and pressured or presto (B), with various concentrations of salt, i.e. 5%, 10% and 15%. The sample was then analyzed for content of protein, moisture, ash, as well as hedonic profile. The results showed that the best quality of scad mackerel pindang was achieved at pressured fish with salt 5%, yielding protein of 34,68%, moisture of 64,79%, and ash of 1,80%.
Co-Authors Elizabeth Juleny Tapotubun J. Tahapary Mirna Zena Tuarita Ohoiwutun, Maria Kristina Saul Abraham Serpara Selfia Martha Nara