Masalah utama yang sering dihadapi oleh pengolah ikan asap “Kelompok Berkat” di kampung Petta adalah produk yang dihasilkan tidak dapat bertahan lama atau memiliki umur simpan yang rendah yaitu hanya 3 hari. Hal ini disebabkan karena produk tersebut belum dikemas sehingga produk mudah dihinggapi lalat dan kontaminan lainnya baik dari pekerja maupun peralatan yang digunakan. Keadaan ini menyebabkan nilai jual produk rendah, dan makin lama disimpan harganya makin menurun. Karena itu dirasa sangat perlu dilakukan penyuluhan dan pelatihan tentang cara pengemasan produk ikan asap. Tujuan dari pengabdian ini ialah melakukan penyuluhan tentang 1. fungsi wadah kemasan untuk menjaga kualitas, keamanan, dan masa simpan produk serta menambah daya tarik produk 2. memperkenalkan jenis-jenis wadah kemasan, dan 3. pemasaran produk yg sudah dikemas secara online berbasis media sosial. Tahapan pelaksanaannya meliputi: survey, penyuluhan dan pelatihan tentang pengemasan produk, pemberian bantuan, pendampingan dan evaluasi. Pemberian materi pengemasan diikuti dengan baik oleh kelompok berkat. Kelompok sangat antusias untuk menerima materi yang diberikan. Bantuan yang diberikan serta demo penggunaan alat vakum sealer diikuti dengan baik dan benar oleh kelompok. Kegiatan ini juga telah dipublikasikan pada media online (sastalpos.com). The main problem that is often faced by the "kelompok Berkat" smoked fish processor in Petta village is that their products cannot last long or has a short shelf life of only 3 days. This is because the product has not been packaged so that the product is easily infested by flies and other contaminants from both the workers and the equipment used. This situation causes the selling value of the product to be low, and the longer it is stored, the lower the price. Therefore, it is necessary to conduct training on how to package smoked fish products. The purpose of this service is to provide training about 1. the function of packaging containers to maintain product quality, safety, and shelf life and increase product attractiveness 2. introduce types of packaging containers, and 3. marketing products that have been packaged by online based on social media. The stages of implementation include: surveys, counseling and training on product packaging, providing assistance, mentoring and evaluation. The distribution of packaging materials was well followed by the kelompok Berkat. The group was very enthusiastic to receive the material given. The assistance provided as well as a demonstration of the use of the vacuum sealer tool were followed properly and correctly by the group. This activity has also been published on online media (sastalpos.com).
Pengolahan ikan asap di kampung Petta masih tradisional, dimana produk yang dihasilkan memiliki mutu yang selalu berbeda, serta umur simpan yang relatif pendek. Selain itu, pengasapan tradisonal dapat menyebabkan polusi lingkungan akibat asap yang dikeluarkan. Solusi yang tepat untuk mengatasi masalah tersebut adalah teknologi Pengasapan Asap Cair. Teknologi ini sudah digunakan di beberapa tempat sebagai penganti pengasapan tradisional tetapi di Sangihe teknologi ini belum dikenal oleh masyarakat pengolah ikan asap. Tujuan dari pengabdian ini ialah memperkenalkan asap cair, melatih pengolah ikan asap untuk melakukan pengasapan ikan menggunakan asap cair, dan melatih cara pengemasan ikan asap yang tepat. Metode pelaksanaannya meliputi: survei untuk mendapatkan kelompok pengolah ikan yang sudah pernah berusaha dan membicarakan persiapan penerapan teknologi bersama ketua kelompok dan pemerintah setempat, penyuluhan dan pelatihan pengolahan ikan asap dengan asap cair serta cara pengemasan vakum, pemberian bantuan alat, pendampingan, dan evaluasi. Sebelum praktek pengolahan ikan asap cair, kelompok diberi pemahaman tentang sanitasi, higienis, dan good manufacturing practices (GMP), untuk menambah pengetahuan kelompok pengolah. Hasil yang diperoleh menunjukkan bahwa kelompok pengolah “Berkat” dan kelompok “Petta” sangat menerima teknologi yang diberikan, dan dapat melakukan sendiri karena teknologinya sederhana, waktu pengolahan lebih singkat, mutu hasil lebih baik, higienis, dan mudah dilakukan. Berdasarkan hasil pengabdian maka dapat disimpulkan bahwa materi dan pelatihan yang diberikan dapat diterima dengan baik oleh kelompok masyarakat. Walaupun demikian, masih perlu dilakukan penambahan fasilitas yaitu alat pembuat asap cair untuk melengkapi alat pengolahan yang sudah diberikan. Smoked fish processing in Petta village remains traditional to this day charaterized by products of varyiing quality and relatively shortlived. In addition, traditional fish smoking poses health and environmental threats due to the released smoke. The right solution to solve this problem includes the application of liquid smoked technology. This technology has been well practized in several places to replace traditional smoking methods. However, it has been barely recognized by the smoked fish processors in Sangihe Islands. The objective of this training and fisheries advisory services were to introduce liquid smoke technology, to train smoked fish processors to smoke fish using liquid smoke, and to train the fish processors the proper way to pack smoked fish. The implementations of this program included (1) survey on the existing fish processing groups in Petta, (2) discussion about the introduced technology and transfer knowledge with the group leader and the local government, (3) training and practices on liquid smoke processing techniques, of vacum packaging technique and provison of equipments, assistance, and evaluation. Before practice sessions, the group was introduced to sanitation, hygiene, and good manufacturing practices (GMP), to increase their knowledge on the liquid fish processing. The results strongly indicated that the fish processing group "Berkat" and group “Petta” have well addopted the fish processig technology and could apply it themselves because the technology was simple, the processing time was shorter, and the quality of the final product was better, more hygienic and more practical. The training and fisheries advisory sercives were warm wellcomed by the community group. However, it is still necessary to add another liquid smoke production equipments to complement the current fish processing equipment.
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