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Nurfaidah Nurfaidah
Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Mulawarman University
Education

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PEMBERDAYAAN ISTRI NELAYAN MELALUI PELATIHAN PENGOLAHAN DAN PENGEMASAN PRODUK HASIL PERIKANAN DI DESA PETIKU, KECAMATAN LONGKALI, KABUPATEN PASER Nurfaidah Nurfaidah; Irman Irawan; Ita Zuraida; Bagus Fajar Pamungkas; Doddy Sutono; Andi Mismawati; Seftylia Diachanty; Ratna Nurmalita Sari; Tri Karimah Ramadhini; Rismayani Miftahul Ilmi; Rekha Yusdhanilawardhani; Ilmiani Rusdin
JCES (Journal of Character Education Society) Vol 9, No 2 (2026): April
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jces.v9i2.39784

Abstract

Abstrak: Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pengetahuan dan keterampilan istri nelayan dalam pengolahan dan pengemasan produk hasil  perikanan di Desa Petiku, Kecamatan Longkali, Kabupaten Paser, Kalimantan Timur. Kegiatan dilaksanakan melalui pelatihan pembuatan bakso ikan dan fishcake berbahan dasar ikan laut lokal yang dilanjutkan dengan pelatihan pengemasan produk meliputi fungsi kemasan, pemilihan bahan kemasan yang sesuai, serta teknik pengemasan yang higienis menggunakan kemasan thinwall food grade. Metode pelaksanaan menggunakan pendekatan partisipatif melalui penyuluhan, demonstrasi, praktik langsung, dan pendampingan. Hasil kegiatan menunjukkan adanya peningkatan pemahaman peserta mengenai pentingnya kemasan dalam melindungi mutu produk, menjaga keamanan pangan, dan meningkatkan penampilan produk. Peserta mampu menerapkan teknik pengemasan yang lebih higienis dan menarik menggunakan kemasan thinwall pada produk bakso ikan dan fishcake yang dihasilkan. Selain itu, pelatihan juga meningkatkan kesadaran peserta mengenai peran kemasan dalam memberikan nilai tambah dan meningkatkan daya saing produk olahan hasil perikanan. Kegiatan ini menunjukkan bahwa pelatihan pengemasan menggunakan bahan kemasan yang sederhana dan mudah diperoleh dapat menjadi strategi yang efektif dalam mendukung pengembangan usaha pengolahan hasil perikanan skala rumah tangga serta meningkatkan nilai ekonomi produk perikanan lokal.Abstract:  This community service program aimed to improve the knowledge and skills of fishermen’s wives in processing and packaging processed fish products in Petiku Village, Longkali District, Paser Regency, East Kalimantan. The activity was conducted through training on the production of fish balls and fishcakes made from local marine fish, followed by training on product packaging covering the functions of packaging, the selection of appropriate packaging materials, and hygienic packaging techniques using food-grade thinwall containers. The program employed a participatory approach through counseling, demonstrations, hands-on practice, and mentoring. The results showed an improvement in participants’ knowledge regarding the importance of packaging in protecting product quality, maintaining food safety, and enhancing product appearance. Participants were able to apply more hygienic and attractive packaging practices using thinwall containers for fish balls and fishcakes. Furthermore, the training increased participants’ awareness of the role of packaging in adding value to fishery products and improving their competitiveness. These findings indicate that packaging training using simple and accessible packaging materials can serve as an effective strategy to support the development of household-scale fish processing businesses and increase the economic value of local fishery products.
PENINGKATAN KETERAMPILAN PENGOLAHAN BAKSO IKAN DAN FISHCAKE BERBASIS CAMPURAN IKAN ALU-ALU DAN IKAN BOGOR DI DESA PETIKU, KABUPATEN PASER Irman Irawan; Nurfaidah nurfaidah; Bendi Sabela; Septiana Sulistiawati; Andi Noor Asikin; Adlina Ardhanawinata; Sukmawati Usman; Rafitah Hasanah; Priatno Khanna
JCES (Journal of Character Education Society) Vol 9, No 2 (2026): April
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jces.v9i2.39616

Abstract

Abstrak: Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan keterampilan ibu-ibu istri nelayan dalam mengolah ikan laut menjadi produk bernilai tambah berupa bakso ikan dan fishcake. Kegiatan dilaksanakan di Desa Petiku, Kecamatan Longkali, Kabupaten Paser, Kalimantan Timur dengan pendekatan pelatihan berbasis praktik menggunakan desain one-group pretest–post test. Bahan baku utama yang digunakan adalah ikan alu-alu dan ikan bogor yang dikombinasikan untuk menghasilkan produk dengan karakteristik tekstur dan cita rasa yang optimal. Hasil kegiatan menunjukkan adanya peningkatan kemampuan produksi peserta dengan rata-rata sebesar 32,18%. Peningkatan tertinggi terjadi pada aspek pemahaman bahan baku dan kandungan gizi. Produk yang dihasilkan memiliki tekstur kenyal dan elastis, yang menunjukkan terbentuknya gel protein miofibril secara optimal selama proses pemanasan. Penggunaan es dalam proses pencampuran serta kontrol suhu terbukti berperan penting dalam menjaga stabilitas protein dan kualitas produk akhir. Kegiatan ini menunjukkan bahwa pelatihan berbasis praktik efektif dalam meningkatkan kapasitas teknis masyarakat dalam pengolahan hasil perikanan, serta berpotensi meningkatkan nilai ekonomi produk berbasis sumber daya lokal.Abstract:  This community service activity aimed to improve the skills of fishermen’s wives in processing marine fish into value-added products, namely fish balls and fishcakes. The program was conducted in Petiku Village, Longkali District, Paser Regency, East Kalimantan, using a hands-on training approach with a one-group pretest–post test design. The main raw materials used were a combination of barracuda (alu-alu) and bogor fish, selected to optimize texture and sensory characteristics of the final products. The results showed a significant improvement in participants’ production skills, with an average increase of 32.18%. The highest improvement was observed in the understanding of raw materials and nutritional content. The produced fish balls and fishcakes exhibited desirable elastic and cohesive textures, indicating proper formation of myofibrillar protein gel during heat processing. The use of ice during mixing and proper temperature control played a crucial role in maintaining protein stability and enhancing product quality. This activity demonstrates that hands-on training is effective in improving community technical capacity in fish processing and has strong potential to increase the economic value of locally available fishery resources.
Co-Authors Adlina Ardhanawinata Andi Mismawati Andi Noor Asikin Bagus Fajar Pamungkas Bendi Sabela Doddy Sutono Ilmiani Rusdin Irman Irawan Ita Zuraida Priatno Khanna Rafitah Hasanah Ratna Nurmalita Sari Rekha Yusdhanilawardhani Rismayani Miftahul Ilmi Seftylia Diachanty Septiana Sulistiawati Sukmawati Usman Tri Karimah Ramadhini