ABSTRAKBisnis pengolahan ikan teri kering di Desa Sathean Kei Kecil Southeast Maluku tergolong usaha skala rumah tangga dengan metode pengeringan terbuka yang bersifat tradisional dan berpotensi buruk terhadap higienis dan sanitasi maupun menejemen produk, pencatatan dan penjualan. Untuk mengatasi masalah ini tim pengabdian masyarakat Perikanan Negeri Tual melakukan kegiatan alih ilmu pengetahuan dan teknologi yang difokuskan pada peningkatan kapasitas administrasi bisnis secara sederhana maupun pengembangan alat pengolahan dan teknik pengeringan ikan teri. Terdapat empat aktivitas program yang dilaksanakan, meliputi: 1) Inisasi edukasi dan pengabdian masyarakat; 2) Penyuluhan higienis dan sanitasi peralatan pengeringan teri; 3) Penyuluhan manajemen usaha dan pembukuan bisnis secara sederhana; dan 4) Pelatihan pembuatan alat pengering dan kegunaannya, produksi, serta kapasitas alat pengering teri. Keluaran diukur berdasarkan capaian implementasi program kegiatan, yaitu sebagai berikut: 1) Peningkatan pemahaman mitra terhadap bisnis pengolahan ikan teri; 2) Kemampuan membuat dua peralatan pengering ikan teri ukuran p x l x t = 308 x 208 x 250 cm, 3) Kapasitas memproduksi 35-40 kg teri kering dengan proses produksi yang higienis; serta 4) Keterampilan dalam mengelola administrasi bisnis secara sederhana.Kata kunci: Desa Sathean, higienis, ikan teri kering ABSTRACTThe business of dry anchovy processing in Sathean Village, Kei Kecil Southeast Maluku was considered as a household scale with traditional open drying methods that potentially lack of hygiene and sanitation, as well as management product, recording and marketing. To overcome this problem, the Perikanan Negeri Tual team of community services was implementing transfer science and technology focusing on building capacity in simple business administration as well as developing manufacture equipment and technique of drying anchovies. There were four program's activities that conducted, included 1) Initial community education and service; 2) Counseling on hygiene and sanitation of anchovy drying equipment; 3) Extension on simple management of business administration; and 4) Training on manufacturing and technique of anchovy dryer and its production capacity. The output was measured by the achievement of program implementation, and the result was described as follows: 1) The understanding improvement of partners on dry fish processing business, 2) The ability to make a manufacture equipment of anchovy dryers that proved by constructing two dry anchovy dryers with the size p x l x t = 308 x 208 x 250 cm, 3) The capacity to produce 35-40 kg of dried anchovy with hygienic production process, and 4) The skill to manage simple business administration.Keywords: dried anchovy, hygienic, Sathean Village PENDAHULUANIkan teri (Stolephorus spp) mengandung protein, mineral, vitamin, dan zat gizi lainnya yang sangat bermanfaat untuk kesehatan dan kecerdasan manusia. Protein teri tersusun atas beberapa macam asam amino esensial. Adanya variasi dalam komposisi kimia maupun kom...
Sea cucumber cultivation is an alternative to anticipate the continuity of production due to overfishing. Maintenance environmental factors are important factors to consider in sea cucumber cultivation. A suitable location really supports the success of sea cucumber cultivation. This study aims to identify the main habitat and indicators in determining a suitable location for cultivation of Holothuria scabra. The study was located in the intertidal zone of the Watuar village seagrass ecosystem during May 2020 to October 2020. The results showed that the location of the Watuar village seagrass beds was suitable to be developed as a sea cucumber cultivation location with three main indicators, namely 35 cm depth (at low tide) and 195 cm (at the highest tide), the condition of the seagrass vegetation is moderate and is the natural habitat of H. scabra with the dominance of the seagrass Enhalus acoroides, Cymodocea rotundata, Cymodocea serrulata, Thalassia hemprecchii with moderate density and the bottom substrate is muddy sand with particle size 100 µm of 96.7%.
A person's level of preference for a food product is largely determined by the raw materials and processing methods. One of the food products with high economic value and potential nutritional value is the sea cucumber Holothuria scabra. H. scabra has potential nutritional value to be developed as a [1] healthy food. So far, sea cucumber products are only processed in dry form. This study aims to study the process of processing pempek made from fresh sea cucumbers (wet) and determine the level of preference of the panelists through a sensory test of pempek made from fresh sea cucumbers. Holothuria scabra used is H. scabra. This research method is an experimental method using Independent Samples T Test analysis. Sensory testing was carried out using a hedonic scale [2] using 30 untrained panelists. Assessment parameters include: appearance, smell, taste, and texture. The rating scale used is 9 = like very much, 8 = like very much, 7 = like, 6 = like somewhat, and 5 are neutral. The results showed that the sea cucumber pempek was highly favored by the panelists. The level of preference for the appearance of pempek sea cucumbers at the Watuar location was 8.3% and the Tutrean location was 8.27%; the smell of sea cucumber pempek at Watuar and Tutrean locations 8%; the taste of sea cucumber pempek at the Watuar location was 8.3% and the Tutrean location was 8.2%; and the texture of the sea cucumber pempek at the Watuar location 8.03% and the Tutrean location 8.17%.
Perairan di desa Namar memiliki potensi yang kaya akan sumber daya berbagai jenis ikan pelagis dan demersal seperti ikan kakap, kerapu, tongkol, layang dan teri juga hasil laut lainnya yaitu abalon, teripang, kerang, kepiting. Pada saat musim tertentu nelayan yang memiliki bagan akan mendapatkan hasil yang cukup melimpah. Selain dijual ke pasar sebagian hasil yang tidak laku ataupun tidak bisa ditampung karena keterbatasan peralatan untuk mengawetkan ikan. Kurangnya pengetahuan dan ketrampilan bagi nelayan khususnya ibu-ibu mengakibatkan potensi yang melimpah ini belum bisa dimanfaatkan dengan tepat untuk meningkatkan perekonomian keluarga. Untuk menjawab permasalahan-permasalahan tersebut maka tujuan yang ingin dicapai melalui kegiatan IbM yakni pelatihan diversifikasi olahan ikan tongkol untuk dibuat menjadi nugget ikan, abon ikan, dan pizza ikan tongkol. Metode pelaksanaan kegiatan antara lain penyuluhan, pelatihan dan demonstrasi, serta evaluasi kegiatan. Hasil kegiatan pengabdian menunjukkan peningkatan pengetahuan dan keterampilan sebagian besar peserta pelatihan di atas 60 %.
Scad mackerel (Decapterus ruselli) possessed potentiality as a valuable fisheries commodity in Maluku, mainly due to its abundant stock. As commonly found in fisheries products, the scad mackerel is also perishable; besides, the fish has a small quantity of flesh and undesirable taste, which make it receiving rejections from local communities. In light of this constraint, preservation of fish using smoking method is acceptable, enabling to combine heat and chemical substances as product of burning. The experiment aimed at investigating the quality of smoked scad mackerel treated with different fuels. Our experiment was arranged according to completely randomized design with two treatments, i.e. fish forms (whole (A); butterfly (B)) and fuels (coconut shell (1); sawdust (2); coco fiber (3)). The smoked fish was then evaluated for chemical composition (mositure, ash, protein) and preference (appearance, odor, form, texture). The results showed that the highest score for each parameter was achieved in different treatments as follows: appearance of 7,95 (A1), odor of 8,00 (A1), form of 7,0 B3 (7,9), texture of 7,95 (B3), moisture content of 66,68 (B1), ash content of 3,98 (A3) and protein content of 49,89 (B3).
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.