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All Journal JURNAL GALUNG TROPIKA Bhakti: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Tami Azzahra Nur
Institut Teknologi dan Bisnis Nobel Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Education Social Sciences Other

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PENINGKATAN KETERAMPILAN SISWA SMK NEGERI 9 MAKASSAR MELALUI PEMBUATAN PRODUK SAMOSA IKAN LAYANG Umniyah Musdhalifah Yusran; Arwita Irawati; Tami Azzahra Nur; Hardianty Askar; Rasdi; Musdalifah; Mujaddid; Leyla Khairunnisa Rifai; Gloria Natalia Christina Siahaan
BHAKTI: JURNAL PENGABDIAN DAN PEMBERDAYAAN MASYARAKAT Vol. 5 No. 01 (2026): Juni
Publisher : Universitas Islam Tribakti (UIT) Lirboyo Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33367/bjppm.v5i01.9146

Abstract

This community service program aimed to enhance the skills and entrepreneurial competence of students at SMK Negeri 9 Makassar through hands-on training in the production of scad fish samosa. The activity employed a participatory approach comprising socialization, demonstration, and direct practice. A pre- and post-training questionnaire was administered to 16 students to assess improvements across five indicators: knowledge of fish diversification, experience in samosa production, ability to produce market-ready products, mastery of samosa-making techniques, and interest in entrepreneurship.  Significant improvements were observed in all indicators. The proportion of students knowledgeable about scad fish diversification increased from 18.75% to 93.75%; all 16 students successfully produced samosa after training compared to zero before. The ability to produce market-ready products rose from 12.5% to 100%, and entrepreneurial interest increased from 50% to 87.5%. The training effectively elevated students’ technical competencies and entrepreneurial awareness, demonstrating the potential of scad fish samosa as a value-added fishery product for school-based enterprise development.
Kandungan Gizi Fish Stick Berbasis Ikan Mujair (Oreochromis mossambicus) sebagai Alternatif Jajanan Sehat untuk Anak Rasdi; Istyqamah Muslimin; Tami Azzahra Nur
Jurnal Galung Tropika Vol 15 No 2 (2026)
Publisher : Fakultas Pertanian, Peternakan dan Perikanan Universitas Muhammadiyah Parepare

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v15i2.1546

Abstract

The habit of consuming less nutritious snacks among children remains a contributing factor to low protein and essential nutrient intake. The development of healthy snacks based on local fishery resources is one effort to improve children's nutritional quality. This study aims to evaluate the nutritional content and acceptance level of tilapia-based fish sticks (Oreochromis mossambicus) as a healthy snack alternative. The study used a Completely Randomized Design (CRD) with one factor, namely the addition of tilapia fish meat of 0%, 15%, 30%, and 45% with three replications. The parameters observed included water, protein, fat, ash, and carbohydrate content, as well as the level of panelist acceptance through a hedonic test. The results showed that the addition of tilapia fish meat had a significant effect (P<0.05) on increasing protein levels, with the highest value being 23.78% in the 45% treatment, and reducing carbohydrate levels to 49.43%, while water, fat, and ash levels did not differ significantly between treatments. The hedonic test results showed that all formulations were well-received by the panelists, with the formulation with 45% tilapia fish being the most acceptable for appearance, aroma, taste, and texture. This formulation has the potential to be developed as a healthy snack alternative with good nutritional quality and consumer acceptance to support children's nutritional status.
Co-Authors Arwita Irawati Gloria Natalia Christina Siahaan Hardianty Askar Istyqamah Muslimin Leyla Khairunnisa Rifai Mujaddid Musdalifah Rasdi Umniyah Musdhalifah Yusran