POTENSI PENGOLAHAN HASIL PERIKANAN DI KAMPUNG MAHUMU KABUPATEN KEPULAUAN SANGIHE

PROCESSING POTENTIAL FOR FISHERY PRODUCTS IN MAHUMU VILLAGE, SANGIHE ISLANDS

Abstract

Kampung Mahumu terletak di salah satu pulau di Kabupaten Kepulauan Sangihe. Potensi sumber daya perikanan laut di kampung Mahumu cukup besar untuk dikembangkan, karena letak kampung Mahumu yang dikelilingi oleh lautan. Akan tetapi, hingga sekarang potensi sumber daya perikanan laut di kampung Mahumu belum pernah diteliti. Tujuan penelitian ini, yaitu mengidentifikasi potensi sumber daya perikanan laut khususnya pengolahan hasil perikanan di Kampung Mahumu. Penelitian ini dapat memberikan informasi dan kajian dalam pengembangan potensi perikanan di Kampung Mahumu. Penelitian ini menggunakan metode survei dan observasi lapangan serta dianalisis secara deskriptif. Hasil penelitian ini menunjukkan sekitar 40 persen penduduk kampung Mahumu berprofesi sebagai nelayan. Pengolahan hasil perikanan yang ada di kampung Mahumu, yaitu penangkapan dan pendinginan ikan tuna secara tradisional dengan hancuran es dan cool box, pengolahan ikan hiu kering, dan pengeringan teripang. Musim penangkapan ikan tuna pada bulan Agustus – Desember, dan menggunakan metode hand line. Ikan tuna yang ditangkap, dimasukkan dalam cool box dan ditaburkan hancuran es (flake ice) perbandingan 1:1. Pengolahan ikan hiu kering atau kimboleng bahise, dilakukan dengan memotong dan membelah daging ikan hiu dengan kulitnya, lalu dikeringkan dengan dijemur di bawah sinar matahari selama kurang lebih 14 hari. Pengeringan teripang di kampung Mahumu dilakukan dengan mengeluarkan isi perut, kemudian dicuci, dan dijemur di bawah sinar matahari selama kurang lebih 7 hari. Dari hasil penelitian dapat disimpulkan bahwa pengolahan hasil perikanan di kampung Mahumu, yaitu pengolahan ikan hiu dan teripang kering, yang masih dilakukan secara tradisional pada skala rumah tangga

Mahumu Village is located on one of the islands in the Sangihe Archipelago Regency. The potential for marine fisheries resources in the village of Mahumu is significant enough to be developed because the sea surrounds the village of Mahumu. However, until now, the potential of marine fishery resources in Mahumu village has never been studied. This study aims to identify the potential of marine fisheries resources, especially the processing of fishery products in Mahumu village. This research can provide information and analyses on developing fisheries potential in Mahumu village. This study used survey methods and field observations and was analyzed descriptively. The results of this study indicate that around 40 percent of the population of Mahumu village work as fishermen. Processing fishery products in Mahumu village, namely traditional catching and cooling of tuna with flake ice and cool boxes, processing dried sharks, and drying sea cucumbers. The fishing season for tuna is from August to December and uses the hand line method. The caught tuna is put in a cool box and sprinkled with flake ice (ratio of 1:1). Processing dried shark or Kimboleng Bahise, is done by cutting and splitting the shark meat with the skin, then drying it in the sun for about 14 days. Sea cucumbers are dried in the village of Mahumu by removing the viscera, washing, and drying in the sun for about seven days. From the study results, we can conclude that the processing of fishery products in Mahumu village, namely the processing of sharks and dried sea cucumbers, is still done traditionally at the household scale