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All Journal Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal TILAPIA
Susi Susi
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.
Uji Hedonik Stik Ikan dengan Variasi Jumlah Daging Ikan Layang (Sardinella longiceps) yang Berbeda-Beda Lisda Ananda Gustiviani; Susi Susi; Lia Handayani; 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.v7i1.7024

Abstract

Fish sticks are a snack food product in the form of dry crackers that have the potential to be developed as a source of animal protein through the addition of fish meat. Dencis fish (Sardinella longiceps) is a small pelagic species with high nutritional value; however, its utilization as a raw material for value-added processed products remains limited. This study aimed to evaluate consumer acceptance of fish sticks with different levels of dencis fish meat addition based on a hedonic test. The research employed an experimental method with four treatments: 0% (A1), 2% (B2), 3% (C3), and 4% (D4) fish meat addition. Hedonic testing was conducted by 30 untrained panelists aged 20–25 years to evaluate taste, aroma, color, and texture using a 9-point hedonic scale. The data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney test at a 95% confidence level (α = 0.05). The best formulation was determined using the Performance Index (Bayesian) method. The results showed that variations in fish meat addition significantly affected taste, aroma, and texture, but had no significant effect on color. Treatment C3 (3% dencis fish meat) achieved the highest mean hedonic scores across all parameters and ranked first based on the Bayesian analysis. The addition of fish meat at this level produced the best balance of flavor, characteristic fish aroma, and crispy texture preferred by the panelists. Therefore, the addition of 3% dencis fish meat is recommended as the optimal formulation for producing fish sticks with high nutritional value and good consumer acceptance.
Co-Authors Anisa Rusliana Faisal Syahputra Faizul Anhar Lia Handayani Lisda Ananda Gustiviani Rulita Maulidya Said Muhazzir