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All Journal Literasi: Jurnal Pengabdian Masyarakat dan Inovasi ABDIMAS KAUNIAH JURNAL RISET DIWA BAHARI
Mutemainna Karim
Institut Teknologi dan Bisnis Maritim Balik Diwa
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Social Sciences Other

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Pembekalan Pengetahuan Dan Keterampilan Kuliner Ikan Berbasis Wisata Pantai Di Dusun Lamangkia Desa Topejawa Buana Basir; Nuraeni L. Rapi; Mutemainna Karim; Mesalina Tri Hidayani; Harianti Harianti
Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (431.451 KB) | DOI: 10.58466/literasi.v2i2.687

Abstract

Topejawa village has the potential to develop a fish culinary business. The coastline that stretches as far as 0.8 km and the existence of fish landing sites (TPI) in the Lamangkia Topejawa Hamlet are very possible for the community to create a fish culinary business that is integrated with the Lamangkia coastal tourism area. The purpose of the activity is to empower the community for fish culinary business and it is hoped that it can help in improving the standard of living of the people of Dusun Lamangkia. The method of carrying out activities is by carrying out social approaches. The approach is carried out through outreach activities, counseling on the processing of fishery products, training and technical guidance on processing, assistance in establishing and legalizing businesses, as well as assistance in the manufacture of business products. The results of the implementation of the activity are the creation of motivation to carry out a fish-based processing business, as well as the formation of the Mentari Lamangkia fish culinary business
PENGOLAHAN KUE KASTENGEL IKAN TUNA DI DESA SAMPULUNGAN Nuraeni L Rapi; Indra Cahyono; Wayan Kantun; Harianti Harianti; Mutemainna Karim; Muthahharah Muchtar
JURNAL PENGABDIAN MASYARAKAT KAUNIAH Vol 2 No 1 (2023): JURNAL PENGABDIAN MASYARAKAT KAUNIAH
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas Muslim Indonesia Makassar

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Abstract

The variety of processed fish products is very important to increase the selling value and standard of consumer tastes so as not to cause a feeling of saturation with pre-existing products. One of processed fish products is kastengel cake. The aim is to provide the knowledge and skills of fishermen's wives in processing fishery products into kastengel cakes. The method used in service activities is counseling and direct practice. Counseling on the production of tuna nuggets was held on Thursday, 20 November 2022 in Sampulangan Village, Takalar Regency. The results of the activity are processed tuna fish products, namely kastengel cakes with high taste and nutritional value.
Analisis Nutrisi Kerupuk Singkong (Manihot esculenta) dengan Fortifikasi Ikan Layang (Decapterus sp) Mutemainna Karim; Jawiana Saokani; Reski Reski
Jurnal Riset Diwa Bahari (JRDB) Volume 2, Nomor 1, 2024
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Institut Teknologi dan Bisnis Maritim Balik Diwa

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Abstract

This research aims to determine the effect of fortification of flying fish (Decapterus sp) on the nutritional value and best formulation of cassava crackers (Manihot esculenta). The benefits of this research are expected to provide information to the public about the most appropriate fortification of flying fish for the quality of cassava crackers based on the chemical properties of water content, ash content, protein content, fat, and crude fiber. This research was conducted in July-August 2022. Proximate testing was carried out at the Fishery Product Quality Implementation Center (BPMPP) and the Makassar Health Laboratory Center (BBLKM). The research method used was an experimental research method using an experimental design, namely a Completely Randomized Design (CRD) consisting of 4 treatments. Based on the ANOVA test, the research results showed that fortification of flying fish (Decapterus sp) had a significant effect on protein content, fat content, water content, ash content, and crude fiber content of cassava crackers (Manihot esculenta). Based on further tests using the Tukey test, it was found that the best formulation for fortification of flying fish (Decapterus sp) on cassava crackers (Manihot esculenta) was the formulation for sample D.
Analisis Nutrisi dan Daya Terima Konsumen terhadap Mie Ubi Jalar (Ipomoea batatas L) Berfortifikasi Rumput Laut Gracilaria sp Viva Deserlia; Mutemainna Karim; Jumrawati Jumrawati
Jurnal Riset Diwa Bahari (JRDB) Volume 2, Nomor 2, 2024
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Institut Teknologi dan Bisnis Maritim Balik Diwa

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Abstract

Making sweet potato noodle products with Gracilaria sp. seaweed fortification is one of the efforts to provide gluten-free products that are good for health and help the community optimize the selling value of seaweed. This study aims to determine the effect of Gracilaria sp. seaweed fortification on the nutritional value of protein content, water content, and gluten content of sweet potato flour and to determine consumer acceptance of sensory quality in sweet potato noodles (Ipomoea batatas L) fortified with Gracilaria sp. seaweed. This study was conducted in May-July 2024 at the Pangkep State Agricultural Polytechnic Biochemistry Laboratory. This study used an experimental method with a Completely Randomized Design (CRD). The parameters tested in this study were protein content, water content, gluten content of sweet potato flour, and sensory quality, namely: appearance, aroma, texture, and taste. Data analysis of protein content, water content, and sensory quality were analyzed using ANOVA. The results of the study showed that the highest protein content of 3.86% was found in seaweed-fortified sweet potato noodles with a concentration of 10% and the lowest protein content of 3.04% was found in seaweed-fortified sweet potato noodles with a concentration of 0% and the highest water content of 13.19% was found in seaweed fortified sweet potato noodles with a concentration of 10%. The lowest value was 11.55% The conclusion is that Gracilaria sp. seaweed fortification has a significant effect on the Nutritional Value of sweet potato noodles. The sensory quality values ​​for color, aroma, and taste with a concentration of 5% are preferred by consumers.
Co-Authors Buana Basir Harianti Harianti Indra Cahyono Jawiana Saokani Jumrawati Jumrawati Mesalina Tri Hidayani Muthahharah Muchtar Nuraeni L Rapi Nuraeni L. Rapi Reski Reski Viva Deserlia Wayan Kantun