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The research was intended to cluster the production areas of Indonesia's fishery products especially Skipjack Tuna, Tuna, Mackarel Tuna, and shrimp using data science techniques. The algorithm used was K-means Clustering. The data used was annual production data for each province for the last 3 years (2019 – 2021). Determination of the number of clusters using the Elbow Method. For each commodity, three clusters were obtained, namely clusters with low production, medium production, and high production. For Skipjack Tuna, there were 19 provinces belonging to the low cluster, 13 provinces being medium, and 2 provinces being high. For Tuna, there were 22 provinces in the low cluster, 9 provinces in the middle, and 3 provinces in the high cluster. For Mackarel Tuna, low was 19 provinces, medium was 12 provinces, and high was 3 provinces. For shrimp, 23 provinces were low, 7 provinces were medium, and 4 provinces were high. High production clusters for Skipjack Tuna were North Sulawesi and North Maluku Provinces, Tuna were North Sulawesi, North Maluku and Maluku Provinces, for Mackarel Tuna were Aceh, East Java and Maluku Provinces, and for shrimp were North Sumatra, West Kalimantan, South Kalimantan and East Kalimantan Provinces.

The use of Cr (Chromium) in industry and daily life produces toxic waste harmful to humans and the environment. This study aims to evaluate the effectiveness of activated carbon from corn cobs as an adsorbent for Cr(VI) heavy metal. Corn cobs, which contain 40–44% cellulose, were carbonized at 500°C using 6% sodium carbonate and characterized with an IR spectrophotometer. Adsorption tests were conducted by varying pH and contact time to determine optimal conditions. FTIR results revealed functional groups such as C≡C stretch, C=C=C stretch, and C–O bend. After activation, O–H groups appeared, indicating the presence of aromatic compounds, which are typical in activated carbon. The optimum pH for Cr(VI) adsorption was pH 4, with an adsorption rate of 65.35%. The optimum contact time was 60 minutes, resulting in 3.2% Cr(VI) adsorbed and a maximum adsorption capacity of 0.089 mg/g. In conclusion, corn cobs are a promising, eco-friendly, and effective natural material for adsorbing Cr(VI) heavy metal ions.

Tongkol fish is one of the abundant sources of animal protein and is easily found in coastal areas, including Pantai Amal Village. However, the utilization of tongkol fish by the community is still limited to traditional processing that is less varied. On the other hand, fellow students often face challenges in meeting daily nutritional needs due to economic limitations and instant consumption patterns that are low in nutrition. This study aims to develop innovations in processing tongkol fish into spicy shredded fish as an economical, nutritious, and practical food solution. The research methods include the production process, taste testing, and analysis of production and consumption costs. The results show that spicy shredded fish has a high protein content, a taste that consumers like, and a fairly long shelf life so that it is suitable as a daily food stock. In addition, this product is proven to be more economical than consuming fast food, so it is effective in helping students from out of town manage their expenses while meeting their nutritional needs. This innovation also has the potential to increase the added value of tongkol fish and support local food security in coastal areas.

Snack bars are bar-shaped products that contain carbohydrates and proteins from flour, nuts, dried fruits, and other ingredients that are processed into whole pieces and combined into one ready for consumption. Snack bar innovation with the proportion of grated coconut and tuna pindang. The purpose of this research is to meet the nutritional needs of the community by fulfilling daily protein and can be an entrepreneurial product so that it is necessary to know the organoleptic quality, nutritional content and selling price of the product. The methodology in the research is an experimental approach with quantitative analysis to fulfill the sensory quality and nutritional content of snack bars. The best proportion of snack bars with different proportions of grated coconut and pindang ikan tongkol from the sensory test was obtained from the 50:50 ratio with characteristics of rectangular shape; yellowish brown color with white spots from rengginang; grated coconut and pindang ikan tongkol aroma; crunchy texture; and taste of grated coconut and pindang ikan tongkol. Laboratory analysis of the nutritional content of the best snack bar per 100 grams contained 17.15% protein, 11.55% water content, 1.05% ash, 3.14% fat, 284.10kcal/100g energy, 64.72% carbohydrate, and 2.42% crude fiber. The selling price of snack bars with the proportion of grated coconut and tuna pindang with a percs weight of 15 grams is known to be IDR 3,000.  

Fish nuggets are a food that is quite popular with people because they contain high nutrition. Addition of black ear mushrooms to gray tuna nuggets to increase nutritional value and crude fiber content and acceptability. This study aims to determine the effect of the correct concentration of black ear fungus on chemical and organoleptic properties. This research was conducted using a completely randomized design method (CRD) with 4 treatments at the concentration of addition of black ear fungus 0% (K0) as a control, 10% (K1), 20% (K2), 30% (K3) of 100 g tuna. gray with 3 repetitions. The results of the chemical properties research showed that the water content ranged from 42.50% -51.00%. The best treatment was obtained (K3) of 51.00% fulfilled the SNI with a maximum of 60%, ash content was 2.63% -2.98%. K1) of 2.63% does not meet SNI with a maximum of 2.5%, protein content of 13.76% -15.31%, the best treatment is obtained (K0) of 15.31% meets SNI at least 5%, fat content is 13.22 % -15.25% obtained the best treatment (K3) of 13.22% fulfilling SNI with a maximum of 15%, crude fiber 0.22% -0.70% obtained the best treatment (K3) of 0.70%. The results of the organoleptic analysis regarding the taste of fish nuggets were 5.04-5.64 on average, the best treatment was obtained (K1) 5.64 (likes), the aroma was 4.68-5.32, the best treatment was obtained (K1) 5.32 ( rather like), texture 5.00-5.32 obtained the best treatment (K1) 5.32 (rather like), color 4.92-5.36 obtained the best treatment (K1) 5.36 (rather like).  

Salah satu sumber mata pencaharian masyarakat di Desa Sibalaya Selatan, Kecamatan Tanambulava, Kabupaten Sigi adalah di bidang pertanian yang ditanami jagung. Setelah melakukan observasi, kami menemukan bahwa di daerah ini banyak menghasilkan limbah hasil pertanian yaitu tongkol jagung. Seperti yang kita ketahui bersama bahwa limbah adalah buangan yang dihasilkan dari suatu proses produksi baik industri maupun domestik. Dan sampai saat ini memang masih menjadi masalah besar dalam masyarakat. Fenomena ini juga yang terjadi pada masyarakat di Desa Sibalaya Selatan.Masyarakat hanya membuang limbah jagung-jagung tersebut, tidak memanfaatkannya sama sekali. Melihat fenomena tersebut kami mencoba menemukan salah satu solusi untuk mengurangi limbah tongkol jagung tersebut dengan menjadikannya suatu produk yang selain bernilai manfaat juga nantinya dapat memiliki nilai komersil. Salah satu caranya adalah dengan memanfaatkan tongkol jagung itu sendiri menjadi bahan bakar dan sumber energy. Metode pelaksaan yang dilakukan dalam kegiatan ini adalah (1) observasi, (2) demonstrasi, dan (3) praktek langsung oleh masyarakat. Pemanfaatan limbah tongkol ini tujuan yang ingin dicapai adalah salah satunya mengurangi pencemaran limbah tongkol jagung, karena banyaknya limbah tongkol yang tidak di manfaatkan dengan baik sehingga kami berpikir soal tongkol jagung tersebut diubah menjadi produk yang bernilai yaitu termasuk suatu teknologi alternatif sebagai pengganti bahan bakar minyak yaitu briket, sekaligus membuka peluang usaha yang dapat memajukan pendapatan di Desa Sibalaya Selatan.

Based on the experimental study about corncob conducted before, this village has managed to create a new breakthrough production of processed foods such as corn chips since 2003. The foods that use raw materials of corn is the only one in Probolinggo. Corn chips production as small industries is run by 7 women farmers starting in 2008. (Wahmuda, 2013). The problem of this industrial activity is unbalancing the marketing area with market demand that obstruct continues to increase. This causes decrease on the productivity of the industry. In addition corncob waste left over from a small industrial activities corn chips squashed every day as much as 60 kg. This would be a major obstacle when marketing targets to reach market demand. As a result of waste corn cobs will be more numerous and uncontrolled, even less the corn cob waste is only used as cooking fuel. This research includes experiments on corn cobs process is divided into several stages, namely the process of forming, heating, curing, mixing and merging material, as well as coloring. From the research-based experiments, it turns out corn cobs to have a variety of characteristics. The uniqueness and characteristics process of corncobs, can give some variant forms such as cubes, cylinders, triangles, and a chopped form. Of these forms can be created several patterns of merger between a very interesting form to be used as a hanging lamp shade products. In the manufacture of a hanging lampshade required supporting materials such as iron chandelier hook pipe diameter of 16 mm and an iron plate with a thickness of 3 mm. Innovation alternative these products will continue at the stage of the development process of product design by using corn cobs as raw material products with the hope to utilize more leverage on how to process forms such a way into a useful product in terms of people's needs, aesthetic value and become friendly products environment.

Jagung (Zea mays L.) menjadi salah satu tanaman pangan alam yang terpenting, selain gandum dan padi. Tujuan dari penelitian ini untuk mengetahui bagaimana pengaruh pemberian pupuk kotoran ternak ayam petelur, macam varietas, pertumbuhan, dan hasil tanaman jagung. Pelaksanaan penelitian ini dimulai pada tanggal 16 November 2021 sampai 23 Februari 2022. Tempat penelitian ini di Dusun Plaosan, Desa Plaosan, Kecamatan Wates, Kabupaten Kediri, dengan ketinggian 212 mdpl, jenis tanah regosol dengan pH 7 saat penelitian. Metode yang digunakan adalah Rancangan Acak Kelompok (RAK) Faktorial. Faktor terdiri dari 2 faktor perlakuan yang diulang sebanyak 3 kali. Adapun dosis pupuk kotoran ayam petelur dan macam varietas tanaman jagung yang terdiri dari Perlakuan tunggal pupuk kotoran ayam petelur P1 = 2,5 ton/ha, P2 = 5 ton/ha, P3 = 7,5 ton/ha, dan P4 = 10 ton/ha. Perlakuan tunggal varietas V1 = Jagung BISI-18, V2 = Jagung BISI-228, V3 = Jagung Pertiwi-3. Berdasarkan hasil penelitian perlakuan pupuk kotoran ayam petelur dan macam varietas jagung terhadap produktivitas tanaman jagung terjadi interaksi sangat nyata pada variabel pengamatan generatif panjang tongkol, bobot tongkol berkelobot, bobot tongkol tanpa kelobot, dan potensi hasil. Pada perlakuan tunggal macam varietas jagung terjadi pengaruh nyata pada pengamatan panjang tongkol, sedangkan terjadi pengaruh sangat nyata pada pengamatan tinggi tanaman, jumlah daun 42 hst, bobot 1000 biji kering, dan potensi hasil.