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All Journal Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal TILAPIA
Anisa Rusliana
Universitas Abulyatama
Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Immunology & microbiology Social Sciences

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Sosialisasi Teknologi Rumah Tunnel, Dorongan Baru Bagi Produktivitas Petani Garam Di Desa Lamnga, Aceh Besar Rulita Maulidya; Faisal Syahputra; Susi Susi; Faizul Anhar; Lia Handayani; Anisa Rusliana
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 7 No. 2 (2026): Edisi Mei - Agustus
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v7i2.7733

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pengetahuan dan keterampilan petani garam tradisional di Desa Lamnga, Aceh Besar, melalui sosialisasi pemanfaatan teknologi rumah tunnel dan geomembran dalam proses produksi garam. Metode pelaksanaan dilakukan melalui pendekatan partisipatif yang melibatkan penyuluhan, demonstrasi langsung, dan diskusi interaktif dengan kelompok petani garam KUB-SIRA. Teknologi rumah tunnel dan geomembran diperkenalkan sebagai solusi terhadap permasalahan utama produksi garam konvensional, yaitu rendahnya efisiensi penguapan, ketergantungan pada cuaca, serta kualitas garam yang tidak seragam. Hasil kegiatan menunjukkan adanya peningkatan pemahaman petani terhadap prinsip kerja teknologi tersebut, serta adanya perubahan positif dalam praktik pengolahan garam dengan penggunaan geomembran dan rumah tunnel. Penerapan teknologi ini terbukti mampu mempercepat proses kristalisasi, meningkatkan produktivitas, dan menghasilkan garam dengan kualitas lebih baik. Kegiatan ini berkontribusi terhadap pengembangan ilmu pengetahuan terapan di bidang pendidikan teknologi tepat guna dan pemberdayaan masyarakat pesisir, khususnya dalam mendukung inovasi berkelanjutan di sektor pergaraman rakyat.
Karakteristik Mutu Hedonik Nugget Udang Vaname (Litopenaeus vannamei) Dengan Variasi Tepung Nurul Maya; Anisa Rusliana; Lia Handayani; Rulita Maulidya; Said Muhazzir
Jurnal TILAPIA Vol. 7 No. 1 (2026): Januari 2026
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v7i1.7021

Abstract

Vannamei shrimp (Litopenaeus vannamei) is a fisheries commodity with high economic value and favorable protein content; however, it is highly perishable and therefore requires processing into value-added products. One form of shrimp product diversification is shrimp nuggets, whose sensory quality is influenced by the type and proportion of binding agents, particularly flour. This study aimed to determine the best formulation of vannamei shrimp nuggets based on variations in tapioca flour and wheat flour concentrations using hedonic testing and Bayes analysis. The study was conducted experimentally using four formulation treatments: A (33.33% tapioca flour : 33.33% wheat flour), B (66.67% tapioca flour), C (66.67% wheat flour), and D (23.33% tapioca flour : 43.33% wheat flour). Hedonic evaluation was carried out by 21 untrained panelists using a 1–9 numerical scale to assess taste, aroma, color, and texture. The data were analyzed using the Kruskal–Wallis test at a 95% confidence level (α = 0.05), followed by the Mann–Whitney test when necessary. Determination of the optimal formulation was performed using the Bayes method by considering the importance weights of each sensory parameter. The results showed that variations in flour concentration did not significantly affect the taste, aroma, color, or texture of vannamei shrimp nuggets (P > 0.05). The mean hedonic scores for all treatments were within the “slightly like” to “like” categories. Nevertheless, Bayes analysis indicated that formulation D (23.33% tapioca flour and 43.33% wheat flour) achieved the highest performance index and ranked first. Therefore, formulation D is recommended as the optimal formulation for vannamei shrimp nugget production, as it provides the best overall sensory quality based on panelist preferences.
Co-Authors Faisal Syahputra Faizul Anhar Lia Handayani Nurul Maya Rulita Maulidya Said Muhazzir Susi Susi