Ikan dalam bentuk segar memiliki sifat mudah rusak serta membusuk sehingga diperlukan pengolahan terhadap ikan segar agar daya simpan lebih tahan lama, lebih mudah di distribusikan, serta lebih mudah dikonsumsi. Pengawetan tradisional pindang cue-besek yang dilakukan oleh masyarakat Desa Jangkar Kabupaten Situbondo merupakan pengolahan pemindangan ikan menggunakan bahan baku ikan tongkol yang ditempatkan pada wadah besek kemudian melalui proses kombinasi penggaraman (menggunakan larutan garam pekat 15%) dan pemanasan (perebusan) pada suhu 100 0C selama 15-30 menit. Penelitian ini dilakukan dengan tujuan untuk menganalisa kelayakan usaha industri pindang cue-besek ikan tongkol pada skala rumah tangga di Desa Jangkar, Kabupaten Situbondo. Analisa kelayakan usaha dilakukan untuk mengukur seberapa efektif/efisien suatu usaha akan menghasilkan laba/keuntungan dengan menggunakan sumber daya (resources) yang ada. Penelitian dilaksanakan pada bulan Februari hingga Maret 2022, dengan lokasi penelitian di Desa Jangkar, Kabupaten Situbondo.Tahapan penelitian dilakukan melalui wawancara langsung (depth interview) terhadap key person (pengolah), menggunakan kuesioner semi-terstruktur yang dilanjutkan dengan kajian kelayakan usaha ikan pindang.Metode analisa untuk uji kelayakan usaha pindang ikan tongkol dilakukan dengan perhitungan nilai keuntungan, rasio R/C, dan nilai ROI.Hasil penelitian menunjukkan bahwa modal usaha yang digunakan oleh usaha pengolahan pindangcue-besek ikan tongkol ialah sebesar Rp. 176.009.000,-/tahun dengan penerimaan sebesar Rp. 240.000.000,-/tahun dan keuntungan yang didapat sebesar Rp. 63.991.000,-/tahun.Hasil perhitungan rasio R/C sebesar 1.3/tahun menunjukkan bahwa usaha pengolahan pindang ikan tongkol tersebut efisien dan layak diterima. Sedangkan untuk nilai ROI sebesar 36.3%/tahun menunjukkan bahwa usaha pengolahan ikan teri krispi menguntungkan untuk terus dikembangkan.
Seaweed has the potential to be developed as a food product with high nutritional and economic value. Nori is red seaweed (Porphyra algae) that is mashed until the liquid inside comes out then it is flattened and dried in direct sunlight to dry. Nori has nutritional components that have been studied for health benefits, including 45.2% protein, 40% fiber, 47.31% carbohydrates, 4.99% ash, 0.44% fat, and 13.14% water. It also contains 10 types of amino acids, such as threonine, arginine, tyrosine, methionine, lysine, valine, glutamic acid, glycine, phenylalanine, and alanine which can play a role in optimizing protein needs and increasing community growth, especially growth in early childhood as shoots. nation to improve human resources. The activity of providing supplementary food (PMT) based on nori is carried out on group A kindergarten students Aisyiyah Bustanul Athfal 1 Asembagus was chosen as a community service activity to realize increased nutrition in early childhood through healthy food sources of marine protein. The method used in this activity is Participatory Action Research (PAR) where direct assistance is carried out through active participation in schools. The results of the activity showed that the class A students were able to understand the information conveyed about the activity and had a very good acceptance of the additional food provided.
Tujuan penelitian adalah untuk menentukan kapasitas produksi dan luas blahan optimal tambak udang intensif berdasarkan daya dukung perairan pesisir Kecamatan Banyuputih dengan permodelan sistem dinamis.Analisis otimasi produksi tambak udang intensif dilakukan dengan pendekatan permodelan sistem dinamis menggunakan alat bantu software Stella ver. 9.02. Variabel yang disimulasi pada analisa pemodelan ini adalah variabel kapasitas oksigen perairan, kuantitas limbah budidaya, biomassa udang, bobot rata-rata udang, dan prosentase tingkat kelulushidupan udang selama satu siklus budidaya. Hasil simulasi model dinamis menunjukkan bahwa sistem budidaya udang intensif padat tebar (110 ekor/m2) dengan penerapan 2 (dua) kali panen parsial (pada saat umur udang 70 hari dan 90 hari) menghasilkan produktifitas biomassa udang yang paling optimal serta beban limbah TSS pada perairan pesisir yang paling kecil (sedikit) dibandingkan dengan sisitem budidaya intensif dengan tingkat padat tebar (130 ekor/m2), (150 ekor/m2), dan (170 ekor/m2). Penerapan sisitem bididaya dengan padat 110 ekor/m2 memberikan tingkat daya dukung optimal perairan untuk pengembangan lahan tambak udang intensif seluas 45 ha atau 65.4% dari daya dukung maksimal perairan (67,8 ha)dengan kapasitas produksi optimal sebesar 1.165.327,43 kg udang
This research aimed to determine the application of natural flavoring powder processed from shrimp waste. Natural MSG (Monosodium glutamate) which plays a role in shrimp waste due to the presence of glutamic acid in it. Flavoring is a component of cooking that can provide flavors to food. As an alternative to using flavoring shrimp waste can be used as a basic ingredient of flavoring high protein and safe for health. The implementation method is carried out through 3 steps, (1) preparation and briefing, (2) implementation of program and (3) evaluation of the implementation of program. This activity was welcomed by the enthusiasm of the residents and was attended by around 50 trainess. The results of the program show that the process of making shrimp broth powder has been very well carried out in accordance with the directions for processing procedures and also ran smoothly followed by enthusiastic trainees following. Assessment of the characteristics of shrimp broth powder showed that the appearance of shrimp broth powder was very uniform and intact, had a light brown color, had a smooth texture, and had a delicious taste.
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