Ada enam alat tangkap yang biasa digunakan nelayan di Kecamatan Tungkal Ilir yaitu sondong, jaring insang (gill net), togok, trawl, rawai dan bubu, dengan hasil tangkapan yang beranekaragam. Penelitian dilakukan dengan tujuan untuk mengetahui keanekaragaman hasil tangkapan menggunakan alat tangkap Bottom gill net (jaring insang dasar) 2 inchi di Kelurahan Kampung Nelayan, Kecamatan Tungkal Ilir. Penelitian dilakukan dengan metode survei dimana pengambilan sampel dilakukan secara acak sebanyak 10% dari 50 nelayan menjadi 5 orang nelayan selama 10 kali penangkapan. Data yang dihimpun meliputi total hasil tangkapan, jenis ikan, berat ikan, dan ukuran tangkapan untuk menganalisis komposisi jenis, indeks keseragaman, indeks keanekaragaman, dan indeks dominansi. Hasil penelitian memperlihatkan bahwa terdapat sebanyak 9.772 ekor dengan komposisi terdiri dari 9 spesies yaitu ikan Kurau (E. tetradactylum), ikan Gulamah (Johnius trachycephalus), ikan Lomek (Harpodon nehereus), ikan Baji-baji (Grammoplites scaber), ikan Selangat (Anodontostoma selangkat), ikan Lidah (Cynoglossus lingua), ikan Biang (Setipinna breviceps), ikan Duri (Hexanematichthys sagor) dan ikan Malung (Gnathopis nystromi). Hasil tangkapan tertinggi yaitu ikan Lomek sebanyak 3.447 ekor dan hasil tangkapan terendah yaitu ikan baji-baji sebanyak 129 ekor. Indeks keseragaman bernilai 0,79, indeks keanekaragaman bernilai 1,74, dan indeks dominansi sebesar 0,23.
Poklahsar Maju Jaya yang berlokasi di Tegal memproduksi banyak produk olahan perikanan. Salah satu produk olahan perikanan yang menjadi andalan pada Poklahsar ini adalah Keong Mas. Keong Mas termasuk ke dalam value added product yang diolah dengan menggunakan bahan baku daging ikan giling. Penelitian ini bertujuan untuk mengetahui proses pengolahan Keong Mas sebagai value added product, dan mengetahui nutrisi produk Keong Mas melalui analisis proksimat pangan. Terdapat dua jenis data dalam penelitian ini, antara lain: data primer dan data sekunder. Data primer diperoleh melalui pengamatan langsung, sementara data sekunder diperoleh melalui hasil analisis proksimat yang dilakukan oleh Poklahsar Maju Jaya. Metode analisis yang digunakan dalam penelitian ini adalah analisis deskriptif. Jenis ikan yang digunakan oleh Poklahsar Maju Jaya untuk membuat produk olahan berupa Keong Mas adalah Ikan Swangi (Priacanthus tayenus). Jenis ikan ini banyak tersedia di perairan Tegal sehingga memudahkan untuk pengolahan yang berkelanjutan. Proses pengolahan Keong Mas terdiri dari beberapa tahapan, antara lain: penerimaan bahan baku, pencucian, thawing, pencampuran dan pengadonan, pembentukan, pemasakan, pendinginan, sortasi, pengemasan dan pelabelan, penyimpanan, dan pemuatan. Berdasarkan hasil analisis proksimat, diketahui bahwa kadar air merupakan komponen penyusun yang paling tinggi di dalam produk Keong Mas, yaitu sebesar 55.28%, dan disusul dengan kadar karbohidrat total adalah 34.90%. Apabila dibandingkan dengan SNI 7656:2013, maka gizi dalam produk Keong Mas memenuhi standar yang telah ditentukan.Poklahsar Maju Jaya, located in Tegal, produces many processed fishery products. One of the featured processed fishery products in Poklahsar is Keong Mas. Keong Mas is included in the value added product which is processed by using raw material for ground fish meat. This study aims to determine the processing of Keong Mas as a value added product, knowing the nutrition of Keong Mas through proximate analysis. There are two types of data in this study, including primary data and secondary data. Primary data were obtained through direct observation, while secondary data were obtained through proximate analysis results conducted by Poklahsar Maju Jaya. The analytical method used in this research is descriptive analysis. The type of fish used by Poklahsar Maju Jaya to make Keong Mas is Swangi (Priacanthus tayenus) fish. This type of fish is widely available in Tegal waters making it easier for sustainable processing. Processing of Keong Mas consists of several stages, including: receipt of raw materials, washing, thawing, mixing and mixing, forming, cooking, cooling, sorting, packaging and labeling, storage, and loading. Based on the results of proximate analysis, it was known that water content was the highest constituent component in Keong Mas, which was equal to 55.28%, and followed by carbohydrate level, which was equal to 34.90%. When being compared to SNI 7656:2013, the nutrition in Keong Mas met the specified standards.
This study intends to investigate the effect of short story extensive reading on secondary school students’ EFL reading attitudes. This is an experimental study using a one-grouppretest-treatment-posttest design. The sample was 35 students, who were taken randomly from 355 Students of twelve classes in the second grade of SMAN 4 Samarinda. The researchers used a questionnaire as the instrument in this study. The questionnaire was used to obtain the data on students’ reading attitudes. To analyze the data, a series of paired t-tests and descriptive statistics were used. The results revealed that firstly, overall aspect, the short story-extensive reading gave an effect on the EFL secondary school students’ reading attitudes, t (34)= -1.229, p=0.003. Secondly, in detail per an aspect of attitude, the short story-extensive reading gave an effect on the comfort aspect in the students’ reading attitudes, t (34)= -3.610, p=0.001, the linguistic value aspect, t (34)= 0.463, p=0.646, and the anxiety aspect, t (34)= -3.762, p=0.001; In the meantime, the short story-extensive reading did not give an effect on the intellectual value aspect in the students’ reading attitudes, t (34)= -0.269, p=0.789 and the practical value aspect, t (34)= -0.179, p=0.859. Reading short stories brings about the students into a relaxed circumstance from which EFL secondary school students can browse ideas freely and excitingly. This study implies that such reading materials can be used by secondary school EFL teachers to give more reading input-rich circumstances, which finally becomes an enhancement of their reading attitudes. Keywords:EFL Reading attitude, Secondary school student, E-short story extensive-reading
The service activities in Jayapura village were held from October 2018 to May 2019 in Jayapura Village, Siak Regency, aims to cultivate dayak onions by using organic waste compost and processing it into BADAK Tea (Dayak Onion) as an opportunity for home industry among PKK members. Method of activities through socialization, training, mentoring and field monitoring. The results ofactivities socialization and trainingare obtained; 96% of participants received knowledge of onioncultivation dayak (BADAK), 91% of participants were knowledgeable about the efficacy and benefits of BADAK, and 33% of participantswere interested in cultivating, and those skilled in cultivating BADAK increased from 20 people to 40 people. From the assistance obtained 100% of prticipants have used compost in cultivation and the BADAK yields increased 100%. Next, the yields are used 50% to be used as seed stock and 50% of the yields (profits) are used for the services of BIJAK community (Innovative Mother of Jayapura Active and Creative). The obstacle of the activity is to change the behavior of participants in teamwork and thethinking process ofthat is more likely to sell their crops without processing them intotea products BADAK.
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