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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Biopendix: Jurnal Biologi, Pendidikan dan Terapan Jurnal Abdi Insani Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Abdimas Bina Bangsa Jurnal Pengabdian Masyarakat Bidang Sosial dan Humaniora NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Jurnal Pelayanan dan Pengabdian Masyarakat Indonesia Cakrawala: Jurnal Pengabdian Masyarakat Global Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat Alkhidmah: Jurnal Pengabdian dan Kemitraan Masyarakat Ardhi: Jurnal Pengabdian dalam Negri INASUA: Jurnal Teknologi Hasil Perikanan Balobe: Jurnal Pengabdian Masyarakat Ekspresi: Publikasi Kegiatan Pengabdian Indonesia Jurnal Insan Pengabdian Indonesia Pemberdayaan Masyarakat: Jurnal Aksi Sosial
Sherly Lewerissa
Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan Dan Ilmu Kelautan Universitas Pattimura
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Other

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PEMANFATAAN SISA OLAHAN MINYAK KELAPA “TAIMINYA” GUNA MENJAWAB MASALAH PANGAN DAN EKONOMI DI DESA LATUHALAT, KOTA AMBON Jusuf Leiwakabessy; Ronald Darlly Hukubun; Sherly Lewerissa; Laura Bianca Silvia Huwae; Laury Marcia Chara Huwae
Jurnal Abdimas Bina Bangsa Vol. 4 No. 1 (2023): Jurnal Abdimas Bina Bangsa
Publisher : LPPM Universitas Bina Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46306/jabb.v4i1.345

Abstract

Coconut is a plant and natural potential that is excellent in Latuhalat Village. Coconut has so many benefits that it has earned the nickname the tree of life because every part of it can be used for the benefit of society. Coconut processing in Latuhalat Village is carried out on a small and traditional scale, namely processing it into coconut cooking oil. This processed product will leave processed waste (processed waste) known as "taiminya". This processed residue is usually not used anymore, then thrown away or used as animal feed. The Pattimura University PKM Team presents innovation and development of taiminya into "taiminya confectionery" and "taiminya chili sauce" products. This innovative product is expected to increase the income of the people of Latuhalat Village
PELATIHAN PEMBUATAN SURIMI BASAH DAN SURIMI KERING PADA KELOMPOK PENGOLAH IKAN TUNA DI NEGERI TIAL, KECAMATAN SALAHUTU KABUPATEN MALUKU TENGAH Bernita Silaban; Johanna Tupan; Esterlina E.E. M. Nanlohy; Sherly Lewerissa
Jurnal Abdi Insani Vol 10 No 2 (2023): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v10i2.927

Abstract

ABSTRACT Micro-businesses carried out by tuna processing groups in Tial Country, Salahutu District, Central Maluku Regency are still constrained by the availability of raw materials. Rare and abundant in certain seasons so that it affects the production process. During certain seasons, the fish is stored frozen. Not infrequently when it will be used fish meat is dark and smelly. The resulting processed product is not as expected. The micro businesses that are being carried out are still limited to shredded products, nuggets, meatballs, dragon feet and are produced according to order requirements. This PKM aims to provide information to the public about how to make wet surimi and dry surimi and its application as a fortification agent in fish sticks and cookies. The method used in this community service activity uses lecture, discussion and training methods. The target is the tuna processing group “Mahina Solemata. After being given training, there was an increase in the participants' knowledge from not knowing to knowing. The participants admitted that they felt very helpful with the information provided. According to them, the manufacture of wet surimi and dry surumi can be a solution to overcome the availability of raw materials, guarantee quality uniformity so that production can take place throughout the year. The application of wet surimi and dry surimi into fish sticks and cookies can also provide added value to fish processing fishermen groups in diversifying processed tuna products so that the skills and welfare of the group are increasing.
EDUKASI PENGOLAHAN HASIL PERIKANAN DALAM UPAYA PENGUATAN PANGAN BERBASIS PROTEIN DI NEGERI TENGAH TENGAH, MALUKU TENGAH Bernita Silaban; Jusuf Leiwakabessy; Johanna Tupan; Sherly Lewerissa; Esterlina E.E. M. Nanlohy; Fredrik Rieuwpassa
Jurnal Abdi Insani Vol 11 No 2 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i2.1575

Abstract

Country Tengah-Tengah is a coastal village characterized by a hilly highland topography, where the majority of the population are engaged in fishing as their primary livelihood. During times of abundant fish supply, all catches are typically sold in the market and are not retained for household consumption. However, when fish become scarce due to adverse weather conditions, the community tends to seek alternative protein sources such as tofu and tempeh as substitutes for fish, and some individuals even opt not to consume fish. There are also those who have a lesser preference for fish consumption. The aim of PKM is to provide education on fishery product processing as part of efforts to strengthen protein-based food security by introducing processed fish products. This is intended to enhance the community's understanding of the importance of fish consumption. The methods employed in this activity include lectures, discussions, and training sessions. Lectures are delivered in the form of power point presentations and leaflets, followed by question and answer sessions. The target audience comprises members of the PKK and housewives in County Tengah-Tengah, Central Maluku. Following the educational sessions, there was an increase in knowledge levels among the participants, transitioning from ignorance to awareness. Participants acknowledged their satisfaction with the wealth of information provided, covering topics such as the benefits of fish and its nutritional content, fish processing techniques, product diversification, preservation methods, quality control, surimi production, application of surimi in various fish products, and proper packaging techniques. It is expected that through this activity, the community will be able to produce surimi products according to their characteristics and be motivated to create diverse and high-quality processed fish products. This initiative aims to increase the added value of fish, address the scarcity of fish during certain seasons, and contribute to additional income generation for the residents of Country Tengah-Tengah.
Proksimat dan profil asam amino kerang bulu (Anadara antiquata) asal Desa Ohoiletman Kabupaten Maluku Tenggara: Proximate and amino acid profile of feather clams (Anadara antiquata) from Ohoiletman Village Southeast Maluku Regency Adrianus Orias Willem Kaya; Martha Loana Wattimena; Esterlina Elisabeth Elsina Martha Nanlohy; Sherly Lewerissa
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 27 No 2 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i2.43226

Abstract

Southeast Maluku Regency in Maluku Province has not effectively harnessed the potential of feather clams, which are marine organisms that are rich in nutritional content. The primary objective of this study was to assess the proximate, morphometric, yield, and amino acid composition of feather clam meat and to conduct a comprehensive battery of tests, including proximate analysis, morphometry, and amino acid content analysis using high-performance liquid chromatography (HPLC).). The purpose of these experiments was to acquire a more comprehensive knowledge of the properties of the samples.The specific values of feather clams are as follows: water content, 77.79%; protein, 13.08%; fat, 5.33%; ash, 1.82%; and carbohydrates, 1.98%.The typical measurement for shellfish is 5.25 cm for length, 4.58 cm for width, and 3.48 cm for height, with an average weight of 46.81 g and a yield of 2.53%. Amino acids can be grouped into 18 different types, nine of which are essential amino acids and the remaining nine are non-essential. Lysine, at a concentration of 5.03%, is the most abundant essential amino acid.
Sosialisasi Mitigasi Bencana Daerah Pesisir Bagi Siswa SD Negeri Rutong Yoisye Lopulalan; Godwin W. A. Hehanussa; Hendra Titawael; Sherly Lewerissa; Marlin C. Wattimena; Laury M. Ch. Huwae; Ronald D. Hukubun
NUSANTARA Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 3 (2023): Agustus : Jurnal Pengabdian kepada Masyarakat
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/nusantara.v3i3.1409

Abstract

Disaster mitigation is an effort to reduce casualties and provide a proper and good understanding to the public regarding natural disasters. This activity aims to provide early insight and knowledge regarding natural disasters. The method of implementing this community service uses the socialization method with Rutong State Elementary School students as participants. This socialization material focuses on mitigating the tsunami and earthquake disasters, a major threat to Rutong Village, located in a coastal area.
Sosialisasi Pentingnya Sikap Hidup Hemat Dan Menabung Sejak Usia Dini Di Desa Latta Roagave L. Toruan; Jusuf Leiwakabessy; Sherly Lewerissa; Valiand Sapulette; Audrey Leiwakabessy
ARDHI : Jurnal Pengabdian Dalam Negri Vol. 2 No. 3 (2024): Juni: Jurnal Pengabdian Dalam Negri
Publisher : Asosiasi Riset Pendidikan Agama dan Filsafat Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/ardhi.v2i3.458

Abstract

Considering that today's children mostly live with a consumerist attitude, it is necessary to provide education and introduction to the benefits of the value of money and manage finances by cultivating a frugal lifestyle and a love of saving from an early age. Educating them to avoid consumerist lifestyle behavior also aims to manage their own finances and can increase their comfort in the future. The main target of this activity is the community, especially children in Latta Village, Baguala District, Ambon City. This activity was attended by 25 children and 10 mothers in Latta Village. This activity program is implemented using the material presentation method. The main mission of socialization activities is to foster a frugal lifestyle, a hobby of saving from childhood for a more prosperous future, and children being able to differentiate between needs and wants.
Sosialisasi Pencegahan Peredaran BBM Oplosan di Masyarakat Jusuf Leiwakabessy; Esterlina E. E. M. Nanlohy; Sherly Lewerissa; Evan R. Ferdinandus
Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat Vol. 2 No. 1 (2024): Januari : Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/pandawa.v2i1.385

Abstract

The increase in oil prices and other living expenses has contributed to the rise of illegal fuel adulteration practices. In order to make huge profits from the minimal cost of fuel production and distribution, certain individuals are willing to carry out these illegal practices, despite the risks and impacts they cause. The lack of knowledge and awareness in communities about adulterated fuels, as well as the lack of encouragement from the government to eradicate them, has also increased the number of these illegal practices. Being a progressive village with numerous people and activities, Passo Village needs a proper sustainable fuel supply. Therefore, it is important to raise awareness in Passo Village’s community about the characteristics and dangers of adulterated fuels in order to prevent their circulation and the practices involved. On account of this objective, the socialization program has been conducted in Passo Village in the method of material presentation.
PERBANDINGAN KOMPOSISI KIMIA PERISA TULANG IKAN TUNA (Thunnus albacares) DAN KULIT UDANG ( Litopenaeus vannamei) Kaya, Adrianus O. W.; Nanlohy, Esterlina E. E. M.; Lewerissa, Sherly
INASUA: Jurnal Teknologi Hasil Perikanan Vol 1 No 1 (2021): INASUA: Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2021.1.1.21

Abstract

Pemanfatan limbah hasil olahan produk perikanan adalah untuk menghasilkan suatu produk dengan komposisi kimia yang baik, selain itu juga untuk menghasilkan produk olahan tanpa limbah (zero waste). Perisa merupakan salah satu produk olahan yang dihasilkan dari limbah hasil olahan produk perikanan. Penelitian ini dilakukan untuk menghasilkan perisa alami dari limbah tulang ikan tuna dan kulit udang. Penelitian ini menggunakan 3 perlakuan perbandinan kaldu dan maltodekstrin dan parameter kimia yang dianalisis meliputi kadar air, kadar abu, kadar protein dan kadar lemak. Kasil penelitian menunjukkan bahwa perbandingan kaldu dan maltodekstrin 100 ml kaldu : 100 g maltodekstrin (A1) menghasilkan komposisi kimia terbaik perisa alami baik dari tulang ikan maupun kulit udang.
PENGARUH PERBANDINGAN DAN KONSENTRASI BAHAN PEMBENTUK GEL TERHADAP SIFAT FISIKO-KIMIA GEL KOMBINASI KARAGINAN DAN PATI SAGU Kaya, Adrianus O. W; Wattimena, Martha L.; Nanlohy, Esterlina E. E. M.; Lewerissa, Sherly
INASUA: Jurnal Teknologi Hasil Perikanan Vol 2 No 1 (2022): INASUA: Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2022.2.1.100

Abstract

Istilah Gel atau jeli dapat didefinisikan sebagai sediaan semi padat yang terdiri dari suspensi yang dibuat dari partikel organik kecil atau molekul organik besar, berpenetrasi oleh suatu cairan, yang pergerakan medium pendispersinya terbatas oleh sebuah jalinan jaringan tiga dimensi dari partikel-partikel atau makromolekul yang terlarut pada fase pendispersi. Karaginan dan pati sagu mempunyai beberapa sifat yang mirip yaitu sebagai komponen pembentuk gel, penstabil dan pengental, sehingga banyak dimanfaatkan industri pangan, farmasi, kosmetik, pencetakan dan tekstil yaitu sebagai bahan pembentuk gel, pengental, bahan penstabil. Kombinasi bahan pembentuk yang digunakan dalam pembuatan gel pengharum ruangan sangat berpengaruh terhadap produk gel yang dihasilkan, karena dari kombinasi tersebut diharapkan memiliki efek sinergis yang menghasilkan gel dengan kekuatan gel tinggi namun memiliki sineresis yang rendah serta ramah lingkungan karena dibuat dari baha-bahan alami.
KOMPOSISI KIMIA DAN PROFIL ASAM AMINO DARI HIDROLISAT ENZIMATIK DAGING IKAN KEMBUNG (Rastrelliger sp.) Wenno, Max R.; Leiwakabessy, Jusuf; Wattimena, Martha L.; Lewerissa, Sherly; Savitri, Imelda K. E.; Silaban, Bernita br.; Nanlohy, Esterlina E. E. M.; Tupan, Johana
INASUA: Jurnal Teknologi Hasil Perikanan Vol 2 No 2 (2022): INASUA: Jurnal Teknologi Hasil Perikanan
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jinasua.2022.2.2.169

Abstract

Ikan kembung termasuk ikan yang memiliki nilai ekonomis penting. Ikan ini selain mengandung komposisi gizi yang tinggi seperti protein, vitamin dan mineral juga mengandung asam lemak tak jenuh omega-3. Kandungan protein ikan kembung yang tinggi dapat dimanfaatkan menjadi hidrolisat protein. Hidrolisat protein ikan dihasilkan dari proses penguraian protein ikan menjadi peptida sederhana maupun asam amino melalui proses hidrolisis oleh enzim, asam, atau basa. Tujuan penelitian yaitu mengetahui komposisi kimia dan rofil asam amino dari hidrolisat protein daging ikan kembung. Metode yang digunakan dalam penelitian ini adalah metode eksperimen (percobaan). Komposisi kimia ikan kembung segar dan hidrolisat berturut-turut adalah protein 5,34% dan 20,80%, lemak 17,75% dan 7,56%, air 74,76% dan 67,56%, abu 1,34% dan 1,46%, karbohidrat 0,8% dan 2,62%. Hasil analisa asam amino manghasilkan 17 jenis asam amino yang terdiri dari 9 jenis asam amino esensial dan 8 jenis asam amino non esensial. Asam amino esensial tertinggi adalah lisin sebesar 12,65% dan terendah adalah metionin sebesar 1,49% sadangkan kandungan asam amino non esensial tertinggi adalah asam glutamat sebesar 11,20% dan terendah adalah sistein 0,20%.
Co-Authors Adit Maulana Adrianus Orias Willem Kaya Alkausar Satria Perkasa Anastasya Supusepa Angeline Ch. Wattimena Aransyah Nakul Astry Tehuayo Audrey Leiwakabessy Azril Fajar Warang Bernita Silaban Bernita Silaban Bintang Harly Putra Chriscellia F. P. Lerebulan Corputty, Anna M. Era Lusiana Sianipar Esterlina E. E. M. Nanlohy Esterlina E.E. M. Nanlohy Esterlina E.E. M. Nanlohy Esterlina Elisabeth Elsina Martha Nanlohy Evan R. Ferdinandus Fredrik Rieuwpassa Godwin W. A. Hehanussa Grisko V. Pattippeilohy Hendra Titawael Hendrikus Sakliressy Hensly Tahalea Hermanto Romera Janne E. Kumbubui Johanna Tupan Johanna Tupan Jorgi B. Kurniawan Jugerteria Luhulima Jusuf Leiwakabessy Kaya, Adrianus O. W Kaya, Adrianus O. W. Kesia L. Sahusilawane Laura Bianca Silvia Huwae LAURY CHARA HUWAE Lorraine J. Aipassa Mailoa, Meigy Nelce Marlin C. Wattimena Marlin Chrisye Wattimena Martha Loana Wattimena Max R. Wenno Meigy N. Mailoa Michele Kesaulya Moh. Kasim Rumatamerik Muhamad Rizki Nabilah Farah Fadilah Nanlohy, Esterlina Nanlohy, Esterlina E. E. M. Ode, Abdul J. Poppy S Manila Putri Azzuhra N. Pattisahusiwa Putri Indah Cahyani Refaldy Siahaya Roagave L. Toruan Ronald Darlly Hukubun Savitri, Imelda K. E. Silaban, Bernita br. Sormin, Raja Bonan Dolok Susi Sartika Tahapary, Chindi L. Tiara Putri Sulung Roscto Tupan, Johana Valiand Sapulette Vetty Pulukadang Vicko Lamidja Warnesy A Samangun Wattimena, Martha L. Wenno, Max Robinson Yoisye Lopulalan Yuliana S. A. Napitupulu Zidna Fatha Nazhifa