Pemberdayaan Masyarakat Desa Rowokembu melalui Pelatihan Budikdamber dan Kebun Gizi sebagai Alternatif Pemenuhan Bahan Pangan

Fadhilatunnur, Harum; Faza, M. Adil Danial; Anam, M. Fakhrul; Vera, Ita; Desyani, Noor A’fiana; Mufidha, Ayu Idha; Farizah, Nila; Arifah, Yenny Zanubah; Puruhitaningrum, Sarah; Ferawati, Dilla

doi:10.29244/agrokreatif.8.3.253-261

Cited by 2 publications

(2 citation statements)

References 48 publications

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“…Metode FGD dalam pelatihan budidaya ikan nila pada kolam terpal, manajemen kewirausahaan, analisis hasil usaha, dan pemasaran produk adalah pendekatan yang efektif untuk memberikan pengetahuan dan keterampilan kepada peserta (Fadhilatunnur et al, 2022). Ini memungkinkan mereka untuk terlibat aktif dalam proses pembelajaran dan menerapkan pengetahuan yang mereka peroleh dalam praktik budidaya ikan nila mereka sendiri.…”

Section: Hasil Dan Pembahasanunclassified

Produksi Ikan Nila Dengan Kolam Terpal di Desa Kramajaya, Lombok Barat Untuk Mencegah Stunting

Azhar,

Marzuki,

Scabra

et al. 2023

JGN

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Kramajaya Village is one of the stunting loci in Narmada District, West Lombok Regency. Stunting is a problem of chronic malnutrition caused by inadequate nutritional intake over a long period of time due to providing food that is not in accordance with nutritional needs. The way to overcome and prevent stunting from a food perspective is to provide nutritious food to pregnant women, breastfeeding mothers and toddlers. These nutritious foods can include eggs, beef, chicken, seawater fish or freshwater fish. Tilapia is a fish that has high nutritional value and is classified as a fish that is low in cholesterol so it is healthy to consume. The results of discussions with the Mandiri Jaya Youth Organization, Kramajaya Village, Narmada District, West Lombok Regency, has abundant water sources. Apart from that, in Kramajaya hamlet there are many yards of residents' houses that have not been utilized optimally. There are no residents who know that the yard can be used to produce tilapia due to lack of knowledge about the technology of cultivating tilapia using tarpaulin ponds. Therefore, there is a need for knowledge transfer and assistance so that village residents, especially the Mandiri Jaya Youth Organization, Kramajaya Village, can produce tilapia fish in tarpaulin ponds to fulfill community nutrition, especially to prevent stunting and help improve the family economy. This counseling will be carried out using the Focus Group Discussion (FGD) method. Tilapia fish production using tarpaulin ponds in Kramajaya Village, West Lombok, is an effective solution in preventing stunting and improving community nutrition

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Section: Hasil Dan Pembahasanunclassified

Produksi Ikan Nila Dengan Kolam Terpal di Desa Kramajaya, Lombok Barat Untuk Mencegah Stunting

Azhar,

Marzuki,

Scabra

et al. 2023

JGN

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“…According to Fadhilatunnur et al, (2022) the heating process allows surimi sol to become denser so that kamaboko products are not fibrous. due to damaged or denatured pigments.…”

Section: Figure 7 Mackerel Kamaboko Gel Strength Test Graph With Addi...mentioning

confidence: 99%

Effect of Additional Transglutaminase Enzymes on Physical and Chemical Properties of Kamaboko Long Jawed Mackerel Fish (Rastralliger kanagurta)

2023

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Long jawed mackerel is an economically important type of fish that is widely caught and consumed in Indonesia. The diversity of processed mackerel products in Indonesia is still relatively low. One of the innovations in fish-based food processing that can be done is the use of mackerel to make kamaboko. One of the enzymes that can improve the functional properties of mackerel meat protein is the transglutaminase enzyme. This enzyme has the potential to be applied to mackerel due to the content of the amino acid lysine found in myosin and glutamine in the transglutaminase enzyme so as to produce peptide bonds that form the gel kamaboko (ashi). The purpose of this study was to determine the effect of the transglutaminase enzyme on physical and chemical properties and to determine the ideal concentration of the use of the transglutaminase enzyme in the manufacture of mackerel kamaboko in compliance with SNI Kamaboko. The method used in this research is an experimental method. Researchers used a completely randomized design (CRD) with four treatments and five replications. The treatment used was the addition of transglutaminase enzyme concentrations E0 (0%), E1 (0.1%), E2 (0.5%), E3 (1%). Kamaboko mackerel is then tested for physical properties which include appearance, folding test, bite test, and gel strength, while testing for chemical properties includes moisture, fat, and protein content. The results showed that the addition of transglutaminase enzymes to mackerel kamaboko had an effect on the texture of kamaboko. Kamaboko mackerel treated E2 and E3 is kamaboko in accordance with SNI kamaboko.

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Pemberdayaan Masyarakat Desa Rowokembu melalui Pelatihan Budikdamber dan Kebun Gizi sebagai Alternatif Pemenuhan Bahan Pangan

Cited by 2 publications

References 48 publications

Produksi Ikan Nila Dengan Kolam Terpal di Desa Kramajaya, Lombok Barat Untuk Mencegah Stunting

Produksi Ikan Nila Dengan Kolam Terpal di Desa Kramajaya, Lombok Barat Untuk Mencegah Stunting

Effect of Additional Transglutaminase Enzymes on Physical and Chemical Properties of Kamaboko Long Jawed Mackerel Fish (Rastralliger kanagurta)

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