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All Journal CARADDE: Jurnal Pengabdian Kepada Masyarakat Food ScienTech Journal
Auliyah Lailil Ubaid
Universitas Yudharta Pasuruan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Immunology & microbiology Social Sciences

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Pemberdayaan UMKM Desa Tambakan melalui Olahan Nugget Udang Keju dan Pemasaran Digital Nikmatul Izah; Illiayatus Solihah; Auliyah Lailil Ubaid; Lusie Angelia
CARADDE: Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 2 (2025): Desember
Publisher : Ilin Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31960/caradde.v8i2.3143

Abstract

Kegiatan pengabdian masyarakat ini bertujuan meningkatkan keterampilan teknis dan literasi digital ibu-ibu PKK Desa Tambakan, Kecamatan Bangil, Kabupaten Pasuruan, melalui pelatihan pengolahan nugget udang keju dan sosialisasi pemasaran digital. Program dilaksanakan pada 18 Juli 2025 dengan melibatkan 38 peserta menggunakan pendekatan partisipatif berbasis komunitas. Pelatihan meliputi pembersihan udang, pencampuran bahan, pembentukan adonan, hingga penggorengan, sedangkan sosialisasi pemasaran mencakup penggunaan Instagram, Shopee, dan Canva. Hasil kegiatan menunjukkan 89,5% peserta memahami proses produksi, 81,6% berminat memulai usaha rumahan, dan 76,3% tertarik memasarkan produk secara daring. Program ini berhasil meningkatkan keterampilan produksi dan pemasaran sekaligus membuka peluang pengembangan ekonomi maritim berbasis potensi lokal. Kegiatan ini membuktikan bahwa kolaborasi pelatihan olahan hasil tambak dan literasi digital dapat menjadi strategi efektif dalam pemberdayaan UMKM desa secara berkelanjutan.
Influence of Sugar Variety on the Attributes of White Snapper Skin-Based Jelly Deny Utomo; Auliyah Lailil Ubaid
Food ScienTech Journal Vol 8, No 2 (2026): (In Press)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i2.41974

Abstract

The utilization of fish processing by products as alternative sources of gelatin has gained increasing attention due to their economic value and potential applications in food products. In jelly production, the type of sweetener used may influence both physicochemical characteristics and consumer acceptance, thereby affecting the overall quality of the final product. This study aims to determine the effect of variations in sugar types on the physicochemical and organoleptic characteristics of jelly based on white snapper skin jelly (Lates calcarifer). The study used a factorial Complete Random Design (CRD) with two factors, namely gelatin concentration at 5%, 10%, and 15% with type of sugar (granulated sugar, palm sugar, and honey). The parameters observed included antioxidant activity, reducing sugars, texture, color, pH, total dissolved solids, and organoleptic assays. The results of the study showed that the type of sugar and gelatin concentration had an effect on the characteristics of the jelly produced. Palm sugar treatment produced the highest antioxidant activity on 56.38%, while honey produced the highest reduced sugar levels and texture. The best treatment based on the De Garmo effectiveness index method was a combination of 15% gelatin and granulated sugar with an effectiveness value of 0.71%. The results of the study show that white snapper skin gelatin has the potential to be used as an alternative gel-forming material to produce jelly products with good quality.
Co-Authors Deny Utomo Illiayatus Solihah Lusie Angelia Nikmatul Izah