Pemberdayaan Santri dan Masyarakat Sekitar Pondok Pesantren Rhaudul Ulum Sakatiga, Ogan Ilir Melalui Diversifikasi Produk Perikanan

  • Herpandi Herpandi
  • Indah Widiastuti Program Studi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Sriwijaya
  • Ace Baehaki Program Studi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Sriwijaya
  • Sabri Sudirman Program Studi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Sriwijaya
  • Gama Dian Nugroho Program Studi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Sriwijaya
  • Wulandari Universitas Sriwijaya
Keywords: Fishball, fish crackers, headsnake fish, nugget

Abstract

Diversification of fisheries product processing is a way of processing raw materials into final products that have various types. Fish raw materials can be processed into various products such as fish crackers, fish nuggets and fish balls. The product manufacturing training activity at the Rhaudaul Ulum Sakatiga Islamic boarding school went well, the students and the surrounding community were enthusiastic about the training in making fishery diversification products. Diversified fishery products made include mackerel fish balls, catfish nuggets and cork fish crackers. Participants' interest was shown by the participants actively asking questions and participating in demonstrations and actively participating during the training process.

References

Aditya, H., Herpandi, H. and Lestari, S. (2016). Karakteristik Fisik, Kimia Dan Sensoris Abon Ikan Dari Berbagai Ikan Ekonomis Rendah. Jurnal Fishtech, 5(1). 61–72. doi: 10.36706/fishtech.v5i1.3519.

Herpandi, H., Rinto, R., Widiastuti, I., Ridhowati, S., Wulandari, W., Pitayati, P.A., and Putri, E.M. (2021). Karakteristik Fisik dan Sensoris Kemplang Asap Ikan Gabus (Channa striata) dengan Penambahan Asap Cair. Jurnal FishtecH, 9(2). 113–120. doi: 10.36706/fishtech.v9i2.10255.

Imran, I., Herpandi, H. and Lestari, S. (2016). Karakteristik Sosis Ikan Lele Dumbo (Clarias gariepinus) dengan Penambahan Bubuk Bunga Rosella (Hibiscus sabdariffa). Jurnal FishtecH, 5(2). 157–166.

Komariah, K., Ulupi, N. and Fatriana, Y. (2012). Pengaruh Penambahan Tepung Tapioka dan Es Batu pada Berbagai Tingkat yang Berbeda terhadap Kualitas Fisik Bakso Sapi. Buletin Peternakan, 80. doi: 10.21059/buletinpeternak.v28i2.1494.

Pratiwi, N. M., Widiastuti, I. and Baehaki, A. (2016). Karakterisitik Fisiko-Kimia dan Sensori Bakso Ikan Gabus (Channa striata) dengan Penambahan Genjer (Limnocharis flava). Jurnal FishtecH, 5(2). 178–189.

Siswanto, A., Dewi, N. and Hayatie, L. (2016). Effect of haruan (Channa striata) extract on fibroblast cells count in wound healing. Journal of Dentomaxillofacial Science, 1(2). 234. doi: 10.15562/jdmfs.v1i2.3.

Sormin, R. B. D., Gasperz, F. and Woriwun, S. (2020). Karakteristik Nugget Ikan Tuna (Thunnus sp.) dengan Penambahan Ubi Ungu (Ipomoea batatas). AGRITEKNO: Jurnal Teknologi Pertanian, 9(1). 1–9. doi: 10.30598/jagritekno.2020.9.1.1.

Sunarno. (2015). Potential of Glutathione Antioxidant in the Hippocampus Repair: Preliminary Study on Bioactive Materials Antiaging of Snakehead Fish (Channa striata) in Animal Models of Aging. International Journal of Science and Engineering, 8(1). 22–25. doi: 10.12777/ijse.8.1.22-25.

Widodo, S., Riyadi, H., Tanziha, I., and Astawan, M. (2016). Perbaikan Status Gizi Anak Balita Dengan Intervensi Biskuit Berbasis Blondo, Ikan Gabus (Channa striata), Dan Beras Merah (Oryza nivara). Jurnal Gizi dan Pangan, 10(2). 85–92. doi: 10.25182/jgp.2015.10.2.%p.

Wonggo, D. and Reo, A. R. (2018). Diversifikasi Produk Olahan Ikan Di Kelurahan Tongkeina Kecamatan Bunaken Kota Manado. Media Teknologi Hasil Perikanan. 6(3). 82. doi: 10.35800/mthp.6.3.2018.21263.

Yuliani, Y., Marwati, M., Wardanah H., Emmawati, A, and Candra, K. H. (2018). Karakteristik Kerupuk Ikan Dengan Substitusi Tepung Tulang. Jphpi, 21(2), 258–265.

Yusuf, N. and Musali, F. (2021). Karakteristik Mutu Hedonik Dan Kimia Nugget Ikan Lele Dumbo (Clarias gariepinus) Menggunakan Tepung Biji Durian (Durio Zibethinus murr), Jambura Fish Processing Journal, 3(1), 38–45. doi: 10.37905/jfpj.v3i1.9758.

Published
2022-02-27
How to Cite
Herpandi, H., Widiastuti, I., Baehaki, A., Sudirman, S., Nugroho, G. D., & Wulandari. (2022). Pemberdayaan Santri dan Masyarakat Sekitar Pondok Pesantren Rhaudul Ulum Sakatiga, Ogan Ilir Melalui Diversifikasi Produk Perikanan. Jurnal Pengabdian Pada Masyarakat, 7(1), 59-65. https://doi.org/10.30653/002.202271.16