Article Per Year (5 Year)
p-Index From 2020 - 2025
0.888
P-Index
This Author published in this journals
All Journal KACANEGARA Jurnal Pengabdian pada Masyarakat PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan
Tanjung, Anasri
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Education Environmental Science

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Pelatihan diversifikasi olahan produk perikanan berbahan tetelan Ikan Patin Saputra, Rahmad Surya Hadi; Napitupulu, Romaulli Juliana; Soeprijadi, Liliek; Panjaitan, Pola Sabar Tomohon; Tanjung, Anasri; Mukhaimin, Iman; Soeharso, Agusta Putri Balqis Linda
KACANEGARA Jurnal Pengabdian pada Masyarakat Vol 8, No 4 (2025): November
Publisher : Institut Teknologi Dirgantara Adisutjipto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28989/kacanegara.v8i4.2902

Abstract

Kabupaten Karawang memiliki potensi perikanan yang menjanjikan, terutama dalam budidaya ikan patin. Namun, limbah tetelan ikan patin yang dihasilkan seringkali tidak dimanfaatkan secara optimal, sehingga menimbulkan masalah lingkungan dan pemborosan sumber daya. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan nilai tambah tetelan ikan patin melalui pelatihan pengolahan produk bernilai ekonomi, seperti nugget dan otak-otak. Metode yang digunakan adalah Participatory Rural Appraisal (PRA), yang melibatkan partisipasi aktif masyarakat dalam proses pelatihan. Kegiatan ini dilaksanakan di Desa Tambak Sari, Karawang, dengan sasaran utama kelompok wanita nelayan. Hasil evaluasi pelatihan diversifikasi Olahan Produk Perikanan Berbahan Tetelan Ikan Patin,  menunjukkan peningkatan signifikan dalam pengetahuan dan keterampilan peserta, dengan rata-rata nilai pengetahuan meningkat dari 60 (sebelum pelatihan) menjadi 90 (setelah pelatihan). Selain itu, peserta juga mampu mempraktikkan pembuatan nugget dan otak-otak secara mandiri, serta memahami pentingnya standar keamanan pangan dan strategi pemasaran. Dengan demikian, pemanfaatan tetelan ikan patin sebagai bahan baku produk olahan bernilai tambah dapat berkontribusi pada pengurangan limbah, peningkatan pendapatan, dan pemberdayaan ekonomi masyarakat lokal.
Production of Instant Noodles with The Addition of Catfish Bone (Pangasius sp.) Panjaitan, Pola S.T.; Tanjung, Anasri; Sopha, Detia
PELAGICUS Volume 4 Nomor 2 Tahun 2023
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v4i2.12724

Abstract

Processing of catfish in general will produce by-products, mostly heads, viscera, skin, spines, and bones. This study aimed to determine the preference level after the addition of catfish bones (Pangasius sp.) to instant noodles by using a hedonic test and to determine the chemical quality of instant noodles with the addition of catfish bones (Pangasius sp) such as water content, protein content, and calcium The process of making instant noodles was carried out with four treatments of fish bones addition as follows 7%, 10%, and 13%. The processing steps of making instant noodles with the addition of catfish bones begin with receiving raw materials, washing the bones, steaming the bones, smoothing the bones, mixing the dough with the addition of catfish bone, grinding, molding, steaming, slicing and frying. The results of the chemical quality test for water content met Indonesian National Standards SNI 3551-2012 concerning "Instant Noodles" for F1 of 7.52%. The protein content in the F1, F2, and F3 formulations complied with the Indonesian National Standards SNI 3551-2012, and the calcium levels in the catfish bone instant noodles (Pangasius sp.) were able to meet the calcium levels in the F1 356.78, F2 416.81 and F3 565.03. The best formulation of instant noodles with the addition of catfish bones (Pangasius sp.) was obtained in the F3 formulation (13%).
Analysis of The Standard Quality of The Crude Solar Salt become The Health and Industry's Salt in Karawang District Pasaribu, Roberto Patar; Pranoto, Aris Kabul; Tanjung, Anasri; Waluyo, Waluyo; Suratna, Suratna
PELAGICUS Volume 3 Nomor 3 Tahun 2022
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v3i3.11336

Abstract

"Krosok" salt, or "Crude Solar Salt", is salt produced through the evaporation and crystallization of seawater. Some krosok salts have different qualities, and this is influenced by the quality of seawater as raw material, available production facilities and post-harvest handling. This krosok salt is mainly produced by salt farmers along the north coast of Karawang Regency. This study aimed to determine the quality of krosok salt obtained from salt farmers in Karawang Regency and to raise salt quality standards to increase the sale value of salt by creating healthy and industrial salt products. The method is to re-crystallize the "krosok" salt by adding binders or additives. Based on the results of the salt crystal test in the laboratory, it is known that the crystallization of "krosok" salt in Karawang Regency has a NaCl content of up to 99.35%; this value is already above the SNI quality standard of 98% as health salt. Meanwhile, for hazardous materials such as (Hg) and (As), the content is around 0.001%, below the SNI threshold of 0.1%.
The Comparative Study of The Effectiveness of Seawater Aging with Traditional Techniques and Water Heater Technique for Salt Production Pasaribu, Roberto Patar; Tanjung, Anasri; Pranoto, Aris Kabul; Ryani, Rani Dewi
PELAGICUS Volume 5 Nomor 1 Tahun 2024
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v5i1.14059

Abstract

Salt is a product from marine resources which is a strategic commodity as an industrial raw material and food for the community. However, the condition of national salting is currently still not conducive, this is because salt production, both quantity and quality, is still insufficient and sufficient to meet national salt needs. This research aims to compare the effectiveness of traditional techniques and heating techniques in aging seawater for the seawater crystallization process in making salt. With this research, it is hoped that there will be the latest technological innovations to speed up the time for making salt with maintained quality, good quantity and profit so that national salt needs can be met. From this research it can be concluded that the use of heating techniques is more effective than traditional techniques because it can minimize the aging time of sea water and can increase the quantity of salt produced.
Co-Authors Mukhaimin, Iman Napitupulu, Romaulli Juliana Panjaitan, Pola S.T. Panjaitan, Pola Sabar Tomohon Pasaribu, Roberto Patar Pranoto, Aris Kabul Ryani, Rani Dewi Saputra, Rahmad Surya Hadi Soeharso, Agusta Putri Balqis Linda Soeprijadi, Liliek Sopha, Detia Suratna, Suratna Waluyo Waluyo