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All Journal Agrikan: Jurnal Agribisnis Perikanan
Wulandari, Tri Laela
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Environmental Science

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Crispy Anchovy Processing in Amasing Village, South Halmahera Regency Wulandari, Tri Laela; Darmawaty, Darmawaty; Rumaiga, Faizal; Abdulkadir, Irwan; Mutmainnah, Mutmainnah; Djamhur, Martini; Kaidati, Bahar; Azis, Muh. Aksa
Agrikan Jurnal Agribisnis Perikanan Vol 16 No 2 (2023): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

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Abstract

Amasing village, located in South Halmahera Regency, North Maluku Province, is predominantly inhabited by a fishing community. This village boasts abundant natural resources, particularly a bountiful population of anchovies in its surrounding waters. However, the residents of Desa Amasing face several challenges in harnessing these natural resources to improve their economy. Therefore, the objective of this community service initiative is to add value to the fishermen's catch, particularly anchovies, by processing them into high-value crispy anchovy products. This initiative also aims to develop Desa Amasing into a model village based on the creative economy, especially in anchovy processing. This approach has the potential to significantly increase the income of the local community. Furthermore, we are making efforts to promote and market these crispy anchovy products to the general public. The implementation method involves aligning the program team's perceptions with community needs, collaborating with housewives, providing training in crispy anchovy production and business management, and offering marketing support. As a result of these activities, the housewives in Desa Amasing have successfully processed anchovies and have also improved the packaging of crispy anchovy products, making them more appealing to potential consumers. This initiative represents a significant step in empowering the local community and enhancing their economic resilience.
Analysis of the Economic Potential of Tuna By-Products Wulandari, Tri Laela; Fatmawati, Riska; Kodiran, Taryono; Nurhijayat, Akhmad; Fuah, Ricky Winrison; Darsan, Ismi Musdalifah; Sugiharsono, Sugiharsono; Aziz, Muh Aksa
Agrikan Jurnal Agribisnis Perikanan Vol 17 No 1 (2024): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v17i1.2084

Abstract

The tuna industry in Pulau Morotai holds significant economic potential. However, its utilization has primarily focused on tuna loin, while byproducts (waste) remain largely underutilized. This study aims to identify and analyze the economic potential of tuna byproducts in Pulau Morotai Regency. Data was collected from PT Harta Samudera during 2020-2022, encompassing tuna production, byproduct types, and volumes. The findings reveal that tuna waste accounts for 40.90% of the total tuna body weight. This waste comprises heads (15.45%), bones (10.45%), viscera (6.82%), and skin (3.64%). The estimated potential for processing tuna waste into fishmeal reaches 61,282.5 kg per year, with an economic value of Rp 1,225,650,000. Processing this waste can enhance the income of fishermen and fish processing industries, reduce environmental pollution, and support food security.
Co-Authors Abdulkadir, Irwan Azis, Muh. Aksa Aziz, Muh Aksa Darmawaty, Darmawaty Darsan, Ismi Musdalifah Fatmawati, Riska Fuah, Ricky Winrison Kaidati, Bahar Martini Djamhur, Martini Mutmainnah Mutmainnah Nurhijayat, Akhmad Rumaiga, Faizal Sugiharsono Sugiharsono Taryono