Socialization of The Processing of Liquid Waste Sea Cucumbers Into Local Microorganisms (MOL) To The Darmawisata Group In Benan Village, Lingga Regency, Riau Island

Authors

  • T. Ersti Yulika Sari Universitas Maritim Raja Ali Haji
  • R.Marwita Sari Putri Universitas Maritim Raja Ali Haji
  • Sri Novalina Amrizal Universitas Maritim Raja Ali Haji
  • Wahyu Muzammil Universitas Maritim Raja Ali Haji
  • Yulia Oktavia Universitas Maritim Raja Ali Haji
  • Tetty Tetty Universitas Maritim Raja Ali Haji
  • Khairunnisa Khairunnisa Universitas Maritim Raja Ali Haji
  • Dwi Septiani Putri Universitas Maritim Raja Ali Haji
  • Aidil Fadli Ilhamdy Universitas Maritim Raja Ali Haji
  • Azwin Apriandi Universitas Maritim Raja Ali Haji
  • Aminatul Zahra Universitas Maritim Raja Ali Haji
  • Jumsurizal Jumsurizal Universitas Maritim Raja Ali Haji

DOI:

https://doi.org/10.31258/cers.3.1.40-46

Keywords:

Sea Cucumber Innards, Benan Village, Liquid Waste

Abstract

Benan is one of the islands located in Senayang District, Lingga Regency, Riau Islands. Most of the people on Benan Island work as sea cucumber fishermen, this is because the existence of sea cucumbers on the island is still abundant. The processing of liquid waste originating from post-harvest sea cucumbers in the form of wet sea cucumbers and dry sea cucumbers has not been carried out optimally, even though the more raw materials for sea cucumbers are prepared at the time of postharvest, the more waste generated will also be. The problem with partners is that the liquid waste originating from the post-harvest preparation of sea cucumbers has not been carried out optimally. The solution given to partners is education through socialization of liquid waste processing from the results of postharvest preparation of sea cucumbers into local microorganisms (MOL) in the Benan village field trip group, so that postharvest processing of sea cucumbers becomes zero waste. The methods in the activities carried out are discussion and socialization. The results obtained after this service is increasing public knowledge about sea cucumber wastewater treatment.

References

Avigail Y, Yudiati E, Pringgenies D. (2019). Aktivitas Antioksidan dan Kandungan Total Fenolik pada Ekstrak Teripang di Perairan Karimunjawa, Jepara. Journal of Marine Research. 8(4): 346-354. https://doi.org/10.14710/jmr.v8i4.24600

Budiyani, N. K dan Soniari, N. N. (2016). Analisis Kualitas Larutan Mikroorganisme Lokal (MOL) Bonggol Pisang. Jurnal Agroteknologi Tropika 5(1): 63-72

Irfan, Dewi Yunita , Fitriani. (2021). Kajian Pembuatan Mol (Mikroorganisme Lokal) Sepesifik Dengan Variasi Jenis dan Kosentrasi Bahan Tambahan. Jurnal Teknologi dan Industri Pertanian Indonesia. 13(02):73-77. https://doi.org/10.17969/jtipi.v13i2.19912

Sugiyono. (2017). Metode Penelitian Kuantitatif, Kualitatif, dan R&D. Bandung : Alfabeta, CV.

Downloads

Published

25-01-2023

How to Cite

Sari, T. E. Y., Putri, R. S., Amrizal, S. N., Muzammil, W., Oktavia, Y., Tetty, T., Khairunnisa, K., Putri, D. S., Ilhamdy, A. F., Apriandi, A., Zahra, A., & Jumsurizal, J. (2023). Socialization of The Processing of Liquid Waste Sea Cucumbers Into Local Microorganisms (MOL) To The Darmawisata Group In Benan Village, Lingga Regency, Riau Island. Journal of Community Engagement Research for Sustainability, 3(1), 40–46. https://doi.org/10.31258/cers.3.1.40-46

Issue

Vol. 3 No. 1 (2023): Januari

Section

Articles

License

Copyright (c) 2023 T. Ersti Yulika Sari, R.Marwita Sari Putri, Sri Novalina Amrizal, Wahyu Muzammil, Yulia Oktavia, Tetty Tetty, Khairunnisa Khairunnisa, Dwi Septiani Putri, Aidil Fadli Ilhamdy, Azwin Apriandi, Aminatul Zahra, Jumsurizal Jumsurizal

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Author(s) retain the copyright of articles published in this journal, with first publication rights granted to Riau Journal of Empowerment. All journal content is licenced under Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.