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All Journal Pro Food Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Sains Teknologi dan Lingkungan (JSTL) Jurnal Agrotek UMMat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Gema Ngabdi Jurnal Pepadu Jurnal Teknologi dan Mutu Pangan
Dody Handito
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pangan Dan Agroindustri, Universitas Mataram
Religion Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PENGARUH METODE DAN SUHU BLANCHING TERHADAP PERSENYAWAAN SERAT BATANG PISANG SEBAGAI BAHAN BAKU PEMBUATAN ARES: The Effect of Methods and Temperature of Blanching Treatment on Fiber Compounds of Banana Stem as Raw Material of Ares Arin Tria Agustin; Mohammad Abbas Zaini; Dody Handito
Pro Food Vol. 6 No. 1 (2020): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (321.166 KB) | DOI: 10.29303/profood.v6i1.117

Abstract

ABSTRACT This study aims to determine the combination of methods and temperature of blanching treatment on crude fiber content, total dietary fiber, insoluble dietary fiber content and soluble dietary fiber content of banana steam as raw material of ares. The experimental design used in this study was Completely Randomized Block Design (CRBD) factorial with six treatments and three repetitions to obtain 18 samples. The combination of treatment consisted of M1T1 (steaming 75°C), M1T2 (steaming 85°C), M2T1 (boiling 75°C), M2T2 (boiling 85°C), M3T1 (boiling with Na2S2O5 0,1% solution 75°C), M3T2 (boiling with Na2S2O5 0,1% solution 85°C). The result of this study were analyzed using ANOVA (Analysis of Variance) diversity analysis at 5% level using Co-Stat Software. The result that had significant differences were continued to analyzed using Honestly Significant Different Test (BNJ) at 5% real level. The result showed that the combination of methods and temperature of blanching treatment did have a significant effect oncrude fiber content, insoluble dietary fiber content, soluble dietary fiber content dan total dietary fiber content. The best result of banana stem based on nutritional quality of fiber was steaming 75°C treatment with crude fiber content 0.5413%, total dietary fiber content 22.059%, insoluble dietary fiber content 19.978% and soluble dietary fiber content 2.081%. The best result of Ares based on nutritional quality of fiber was steaming 75°C treatment with crude fiber content 4,321%, total dietary fiber content 46,057%, insoluble dietary fiber content 42,112% and soluble dietary fiber content 3,945%. Keywords: ares, banana stem, blanching, crude fiber, dietary fiber. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi metode dan suhu blanching terhadap kadar serat kasar, kadar serat pangan total, kadar serat pangan tidak larut dan kadar serat pangan larut batang pisang sebagai bahan baku pembuatan Ares. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) pola faktorial dengan enam kombinasi perlakuan dan tiga kali pengulangan sehingga diperoleh 18 sampel. Kombinasi perlakuan terdiri dari M1T1 (pengukusan 75°C), M1T2 (pengukusan 85°C), M2T1 (perebusan 75°C), M2T2 (perebusan 85°C), M3T1 (perebusan dengan larutan Na2S2O5 0,1% 75°C), M3T2 (perebusan dengan larutan Na2S2O5 0,1% 85°C). Data hasil pengamatan diuji dengan analisis keragaman pada taraf nyata 5% menggunakan software Co-Stat. Apabila terdapat perbedaan nyata, maka dilakukan uji lanjut Beda Nyata Jujur (BNJ) pada taraf 5%. Hasil terbaik batang pisang berdasarkan mutu nutrisi serat yaitu perlakuan pengukusan 75°C dengan kadar serat kasar 0,5413%, kadar serat pangan tidak larut 19,978%, kadar serat pangan larut 2,081% dan kadar serat pangan total 22,059%. Hasil terbaik pada ares berdasarkan mutu nutrisi serat adalah perlakuan pengukusan pada suhu 75°C dengan kadar serat kasar 4,321%, serat pangan total 46,057%, serat pangan tidak larut 42,112% dan serat pangan larut 3,945%. Kata kunci: Ares, batang pisang, blanching, serat kasar, serat pangan.
PENGARUH KONSENTRASI STARTER SCOBY (SYMBIOTIC CULTURE OF BACTERIA AND YEAST) TERHADAP TOTAL MIKROBA, TOTAL KHAMIR DAN ORGANOLEPTIK KOMBUCHA SARI BUAH APEL: Effect of SCOBY (Symbiotic Culture of Bacteria and Yeast) Starter’s Concentration on Chemical, Microbiologycal and Organoleptic Properties of Apple Juice Kombuch Rosita; Dody Handito; Moegiratul Amaro
Pro Food Vol. 7 No. 2 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i2.226

Abstract

ABSTRACT Apple juice kombucha was a fermented drink made from apple juice used a SCOBY (Symbiotic Culture of Bacteria and Yeast) starter that eight (8) days fermented time. This research aimed to determine the effect of SCOBY starter’s concentration on Total Plate Count (TPC), total yeast, total acid, antioxidant activity and organoleptic (color, aroma and taste) properties of apple juice kombucha. This study used a Completely Randomized Design (CRD) with concentration different of the SCOBY starter as the single factor i.e 2%, 4%, 6%, 8%, 10% and 12%, respectively, repeated in three (3)  times   resulting 18 experimental units. Co-Stat application with Analysis of Variance and Honestly Significant Difference (HSD) test was used to analyze the statistic. The results present that the concentration level of SCOBY starter had a significant effect on TPC, total yeast, total acid, antioxidant activity and organoleptic quality including taste (hedonic and scoring) and color (scoring). The acceptable treatment (“somewhat favored”) for apple juice kombucha from organoleptic test was the concentration of SCOBY starter 4% added. That treatment had Total Plate Count 6.32 CFU/mL, total yeast 8.25 CFU/mL, total acid 0.65%, antioxidant activity 36.75% with organoleptic color “slightly brown”, aroma “does not smell apple” and taste “slightly sweet”.   ABSTRAK Kombucha sari apel merupakan minuman fermentasi dari sari apel menggunakan starter SCOBY (Symbiotic Culture of Bacteria and Yeast) dengan waktu fermentasi selama 8 hari. Jelaskan secara singkat alasan anda menggunakan / memilih SCOBY. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter SCOBY terhadap total mikroba, total khamir, total asam, aktivitas antioksidan dan organoleptik (warna, aroma dan rasa) kombucha sari apel. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor  yakni perbedaan konsentrasi starter SCOBY dengan perlakuan penambahan starter sebesar 2%, 4%, 6%, 8%, 10% dan 12% dengan tiga(3) kali ulangan sehingga menghasilkan 18 unit percobaan. Aplikasi Co-Stat dengan uji keragaman dan Uji Beda Nyata Jujur (BNJ) digunakan untuk menganalisa data. Hasil penelitian menunjukkan tingkat konsentrasi starter SCOBY memberikan pengaruh nyata terhadap Total Plate Count (TPC), total khamir, total asam, aktivitas antioksidan dan mutu organoleptik meliputi rasa (hedonik dan scoring) dan warna (scoring). Perlakuan kombucha sari apel dengan rasa yang dapat diterima (“agak disukai”) oleh panelis adalah perlakuan penambahan konsentrasi starter SCOBY sebanyak 4%. Perlakuan tersebut memiliki Total Plate Count 6,32 CFU/mL, total khamir 8,25 CFU/mL, total asam 0,65%, aktivitas antioksidan 36,75% dengan organoleptik warna “agak cokelat”, aroma “tidak beraroma apel” dan rasa “agak manis”.
Akurasi Diagnostik Kecacingan Metode Direct Slidedan Kato Katzpada Penderita Helminthiasis Di Kota Mataram Eva Triani; Putu Suwitasari; Rika Hastuti Setyorini; Eka Arie Yuliyani; Dody Handito
JURNAL SAINS TEKNOLOGI & LINGKUNGAN 2021: Special Issue, Oktober 2021
Publisher : LPPM Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jstl.v0i0.263

Abstract

Worms are diseases caused by the entry of parasites (in the form of worms) into the human body. The types of worms that are often found to cause infection are roundworms (Ascarislumbricoides), whipworms (Trichuris trichiura) and hookworms (Necatoramericanus) which are transmitted through the soil (Soil Transmitted Helminthiasis. Examination of helminth infections can be done qualitativelyand quantitative. The qualitative examination that is often used is the Direct slide method. while the quantitative examination that is often used is the Kato Katz method. This study aims to compare the accuracy of the worm infection examination between the Direct slide method and the Kato Katz method by examining stool samples. This research was conducted on 47 Ampenan Elementary School Students located on the coast in Mataram City, where the coastal area is one of the good breeding grounds for worms. This study used a comparative analytical research design with a cross sectional approach. To establish the diagnosis of helminthiasis and the type of worm that infects, an examination of worm eggs in stool samples is carried out using the Direct slide and Kato Katz methods. The results showed that the number of samples infected with STH was more commonly found by the Kato-Katz method. The results of measurements using the Direct slide method and the Kato Katz method showed that the highest prevalence of STH infection was Ascaris lumbricoides infection. Direct slide method produces a sensitivity level of 95.16% and a specificity of 100%.  
PEMANFAATAN EKSTRAK BELIMBING WULUH DAN EKSTRAK KULIT BUAH NAGA DALAM PEMBUATAN SELAI Nurul Aini; Dody Handito; Siska Cicilia
Jurnal Agrotek Ummat Vol 8, No 2 (2021): October 2021
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v8i2.4527

Abstract

This study aims to determine the concentration of starfruit juice and dragon fruit peel on the quality of jam. The experimental design used was a one-factor Randomized Block Design (RAK) with six treatments and three replications to obtain 18 samples. The treatments were the concentration of starfruit juice and dragon fruit peel extract with P1 (100% : 0%), P2 (85% : 15%), P3 (70% : 15%), P4 (55% : 45%), P5 ( 40% : 60%) and P6 (25% : 75%). Parameters observed were vitamin C levels, antioxidant activity, spread, and color as well as sensory tests (color, aroma, and taste). Data analysis results were tested by analysis of variance at a significance level of 5% using Co-Stat software. If there is a significant difference, then the orthogonal polynomial further test is carried out, while the physical and sensory tests are further tested using the Honest Significant Difference test at a significance level of 5%. The results showed that the concentration of star fruit juice and dragon fruit pulp did not have a different effect on vitamin C levels but had a significantly different effect on antioxidant activity, spread, and color. P6 treatment resulted in the highest antioxidant activity of 77.27%, 12.80 mg of vitamin C content, 10.1 cm of smearing power, and sensory properties that were acceptable to the panelists.
PENGARUH TEPUNG KENTANG HITAM SEBAGAI PENSUBSTITUSI TERIGU TERHADAP KARAKTERISTIK DONAT: The Effect of Black Potato Flour as a Substitution Wheat Flour on Characteristic of Doughnut Siska Cicilia; Eko Basuki; Agustono Prarudiyanto; Ahmad Alamsyah; Dody Handito
Pro Food Vol. 8 No. 1 (2022): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v8i1.231

Abstract

Tujuan penelitian ini adalah mengetahui karakteristik donat berbahan terigu yang disubstitusi dengan kentang hitam. Kentang hitam memiliki kandungan gizi yang cukup lengkap berupa karbohidrat, vitamin C, dan mineral. Penelitian menggunakan RAL satu faktor dan metode eksperimental. Perlakuan pada penelitian ini adalah substitusi tepung terigu dengan tepung kentang hitam (D) yaitu DB1 (100%:0%), DB2(90%:10%), DB3 (80%:20%), DB4 (70%:30%), DB5 (60%:40%), dan DB6 (50%:50%). Parameter yang diamati berupa kadar air, kadar abu, kadar protein, kadar lemak, dan sifat sensoris. Data dianalisis dengan Anova pada taraf 5% dan diuji lanjut menggunakan Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan semakin banyak substitusi terigu dengan kentang hitam menurunkan kadar air, kadar abu, kadar protein, dan tingkat kesukaan donat tetapi meningkatkan kadar lemak. Susbtitusi kentang hitam sebanyak 20% merupakan perlakuan terbaik dengan karakteristik berupa kadar air 24,7%; kadar abu 1,9%; kadar protein 6,4%; kadar lemak 26,2% dan sifat sensoris yang dapat diterima oleh panelis.
Edukasi Dan Praktik Etika Batuk Yang Benar Sebagai Upaya Pencegahan Penyakit Menular Pada Siswa Sekolah Dasar di Pesisir Pantai Jurnal Pepadu; Eva Triani; Indana Eva Ajmala; Eka Arie Yuliyani; Rika Hastuti Setyorini; Dody Handito
Jurnal Pepadu Vol 2 No 2 (2021): Jurnal PEPADU
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/pepadu.v2i2.2185

Abstract

ABSTRAKSekolah merupakan salah satu tempat yang potensial untuk penyebaran infeksi penyakit pernapasan dandapat memfasilitasi wabah yang berkembang menjadi epidemi karena berkumpulnya banyak individupada periode yang panjang dan pada area yang terbatas. Penelitian menunjukkan bahwa interaksi jarakdekat di sekolah akan meningkatkan risiko penyebaran penyakit menular, terutama influenza, danpenyakit pernapasan lainnya. Salah satu cara untuk mencegah hal ini adalah dengan menerapkan etikabatuk dan bersin serta melakukan cuci tangan yang benar. Oleh karena itu kami perlu mengadakanedukasi dan prakitk etika batuk yang benar sebagai upaya pencegahan penyakit menular pada siswasekolah dasar.Tujuan dari kegiatan ini adalah agar siswa Sekolah Dasar dapat memahami danmempraktikkan bagaimana etika batuk yang benar sehingga dapat diharapkan dapat sebagai cara untukmencegah penyakit menular, terutama penyakit pernapasan baik di lingkungan sekolah maupun dilingkungan rumahnya.Kegiatan pengabdian masyarakat ini dilaksanakan dalam bentuk penyuluhankesehatan mengenai etika batuk yang benar, kemudian dilanjutkan dengan praktik mengenai etika batuktersebut oleh masing-masing peserta. Dari evaluasi kegiatan ini kami dapatkan bahwa pengetahuan danketrampilan anak mengenai etika batuk lebih meningkat,sehingga nantinya diharapkan anak-anak dapatmenerapkan etika batuk dengan benar dalam kehidupan sehari-hari baik di lingkungan sekolah,dirumahatau dimanapun berada.
Karakteristik kimia dan organoleptik minyak goreng bekas hasil penyaringan dengan penambahan Vitamin E: The Chemiccal And Organoleptic Properties Of Used Coconut Oil Efficacy Of Filtration And Tocoferol Addition Agustono Prarudiyanto; Eko Basuki; Ahmad Alamsyah; Dody Handito
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 3 No 1 (2015): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (388.197 KB)

Abstract

Replication of using coconut oil for frying many times may have negative impact on health. This research was to investigate the effect of filtration with activated carbon and addition of tocoferol on chemical and organoleptic properties of used coconut oil. The experiments were conducted in laboratory and arrangeed with Completely Randomized Design with 4 replications. The treatments were :V1 = addition of tocoferol 10+1 mg in used coconut oil 150+1 g.V2 = addition of tocoferol 20+1 mg in used coconut oil 150+1 g.V3 = addition of tocoferol 30+1 mg in used coconut oil 150+1 g.V4 = addition of tocoferol 40+1 mg in used coconut oil 150+1 g.V5 = addition of tocoferol 50+1 mg in used coconut oil 150+1 g.There are 20 experiments unit totally. Data was analyzed with analysis of variancees at 5 percent significant level. Polynomial ortogonal test was applied at the same significant level if there were found significantly difference among treatments of moisture content, rendemen, peroxide value, free fatty acid and iodium value and Least Significant Difference test for parameter of color and odor (Yitnosumarto, 1991). The result showed that no significant differences found on addition of tocoferol the used coconut oil. The moisture, free fatty acid and peroxide value of the oil tend to increase and decrease when it filtered with activated carbon. However, the iodium value was vise versa. The addition of tocoferol was unable to improve the oil quality. The oil without filtration had browniesh yellow colour, and become dark yellow with filltration using activated carbon. The oil odor was very unpleasent without filtration and rather unpleasent with filtration. The addition of tocoferol was uneffective to enhance the oil quality, but a little improvement of oil odor was found if it compared to the used oil with or without filtration. The rendemen of the used oil filtration was around 75,81 percent.
SIFAT FISIK DAN MEKANIS LEMBARAN KERING SELULOSA BAKTERI BERBAHAN DASAR LIMBAH HASIL PERTANIAN I Wayan Sweca Yasa; Eko Basuki; Satrijo Saloko; Dody Handito
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 8 No 1 (2020): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (609.045 KB) | DOI: 10.29303/jrpb.v8i1.170

Abstract

Bioselulosa (BS) terutama selulosa bakteri, tingkat kemurniannya tergantung dari bahan baku pembuatan BS, metode pemurnian dan proses asetilasi. Penelitian ini bertujuan untuk mengidentifikasi jenis bahan limbah pertanian dan metode pemurnian yang tepat untuk mendapatkan karakteristik BS kering dengan sifat fisik dan mekanis sesuai dengan standar bahan plastik mudah terurai (biodegradable). Penelitian dilaksanakan melalui percobaan di laboratorium. Percobaan ditata menggunakan rancangan acak lengkap faktorial dengan dua faktor. Faktor pertama adalah bahan baku selulosa bakteri, yang terdiri atas 3 aras, yaitu 1). Sumber C dari air kelapa, 2). Whey tahu dan 3). Kulit dan bongkol nenas. Faktor kedua adalah metode pemurnian BS dengan 2 aras perlakuan, yaitu 1). Hidrolisis BS dengan NaOH 0,1% bertemperatur 100°C selama 30 menit dan 2). Hidrolisis BS dengan NaOH 0,1% bertemperatur 30°C selama 24 jam. Data dianalisis menggunakan analisis keragaman pada taraf nyata 5 persen dan uji lanjut menggunakan uji Beda Nyata Jujur pada taraf nyata yang sama. Hasil percobaan menunjukkan bahwa sifat fisik dan mekanis BS kering tidak dipengaruhi oleh interaksi antara jenis bahan baku BS dan metode pemurnian. Bahan baku BS kering yang dibuat dari air kelapa limbah pembuatan kopra memiliki sifat fisik dan mekanis yang terbaik dengan warna coklat krem, permukaan halus, sedikit kerutan, ketebalan dan rendemen berturut turut sebesar 0,11 cm dan 5,35%, serta kuat tarik 74,40 MPa, elongasi 7,36% dan modulus Young 2664,16. Pemurnian BS denganNaOH 0,1% bertemperatur 100°C selama 30 menit menghasilkan BS kering dengan sifat fisik dan mekanis yang lebih baik dibandingkan dengan NaOH 0,1% bertemperatur 30°C 24 jam.
Sosialisasi dan Pelatihan Pembuatan Pangan Sehat Lokal Berbasis Kelor Untuk Peningkatan Gizi Balita, Ibu Hamil Dan Menyusui di Desa Gerimax Indah, Kec. Narmada, Kab. Lombok Barat Satrijo Saloko; I Wayan Sweca Yasa; Dody Handito; Lalu Unsunnidhal; Lingga Gita Dwikasari
Jurnal Gema Ngabdi Vol. 5 No. 3 (2023): JURNAL GEMA NGABDI
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jgn.v5i3.387

Abstract

stunting and malnutrition in Indonesia. The prevalence of stunting in NTB reaches 37.20% (Dikes NTB, 2017), NTB has special stunting areas, one of which is Gerimax Indah Village, Narmada, West Lombok. Many children are malnourished, and pregnant and breastfeeding mothers experience deficits in energy and protein intake. On the other hand, the resource potential and productivity of local food that can be used as nutritional intake, such as corn, cassava and moringa in NTB, continues to increase, and this indicates that these local food products have great potential as alternative food sources of nutrition. Moringa leaves as a source of protein and antioxidants are very good for people with malnutrition. To save time and make serving easier, it is necessary to prepare local moringa-based food products that are easy to serve in instant form and have high nutritional content. To save time and make serving easier, it is necessary to prepare local moringa-based food products that are easy to serve in instant form and have high nutritional content. To answer this challenge, the team has carried out activities by making processed food made from Moringa leaves in the form of Moringa leaf pukis for children, pregnant women and breastfeeding mothers. Therefore, it is necessary to carry out socialization and training on making local healthy food based on Moringa to improve the nutrition of toddlers, pregnant and breastfeeding women in Gerimax Indah Village, Kec. Narmada, Kab. West Lombok. The method that will be used in implementing this service is to apply the socialization and training method for making local healthy food based on moringa. The output must be in the form of articles in nationally accredited journals and publications in the mass media, apart from that, there are also additional outputs in the form of statements about the use of research results by partners or the public
Introduksi teknologi pengemasan dan penyimpanan produk olahan berbasis ikan pada kelompok nelayan di Bintaro, Ampenan Lingga Gita Dwikasari; Eko Basuki; I Wayan Sweca Yasa; Satrijo Saloko; Dody Handito
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 10, No 3 (2026): June
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v10i3.34834

Abstract

AbstrakKelompok nelayan di Kelurahan Bintaro, Ampenan, masih menghadapi keterbatasan pengetahuan dan keterampilan dalam pengemasan serta penyimpanan produk olahan ikan, sehingga kualitas dan daya simpan produk belum optimal. Padahal, penerapan teknik pengemasan dan penyimpanan yang tepat merupakan faktor penting dalam menjaga keamanan pangan, memperpanjang umur simpan, dan meningkatkan daya saing produk perikanan. Kegiatan pengabdian ini dilaksanakan bersama kelompok nelayan di Kelurahan Bintaro, Ampenan, dengan tujuan meningkatkan pemahaman dan keterampilan mereka dalam pengemasan dan penyimpanan produk olahan ikan. Metode pelaksanaan terdiri atas tiga tahapan, yaitu sosialisasi, demonstrasi, dan praktik langsung. Pada tahap sosialisasi, peserta diperkenalkan pada konsep dasar pengemasan dan penyimpanan pangan, termasuk manfaat penggunaan kemasan food grade serta prinsip penyimpanan dingin dan beku. Tahap demonstrasi dilakukan untuk memperkenalkan teknik pengemasan vakum sederhana, pembuatan label produk, serta cara penyimpanan yang tepat. Selanjutnya, peserta dilibatkan dalam praktik mengemas produk olahan ikan seperti nugget, sosis, dan bakso, sekaligus mencoba penyimpanan pada suhu berbeda untuk memahami pengaruhnya terhadap mutu produk. Hasil kegiatan menunjukkan bahwa peserta mampu mengoperasikan alat pengemas vakum sederhana dan memahami pentingnya penyimpanan dingin dan beku dalam mempertahankan kualitas produk lebih lama dibandingkan suhu ruang. Selain keterampilan teknis, kegiatan ini menumbuhkan motivasi bagi nelayan untuk mulai mengembangkan usaha rumah tangga berbasis produk olahan ikan. Dengan demikian, program ini tidak hanya meningkatkan kapasitas nelayan dalam pengolahan pangan, tetapi juga mendorong perubahan pola pikir dari penjual ikan segar menjadi produsen produk olahan yang bernilai tambah dan berkelanjutan. Kata kunci: pengemasan; penyimpanan; produk olahan ikan; nelayan. AbstractThis community service program was carried out with a fishermen’s group in Bintaro Subdistrict, Ampenan, aiming to enhance their knowledge and skills in packaging and storage of fish-based processed products. The program was implemented through three stages: socialization, demonstration, and hands-on practice. In the socialization stage, participants were introduced to the basic concepts of food packaging and storage, including the use of food-grade packaging and the principles of cold and frozen storage. The demonstration stage introduced simple vacuum packaging techniques, product labeling, and proper storage methods. In the hands-on practice stage, participants were involved in packaging fish nuggets, fish sausages, and fish meatballs, as well as storing them under different temperature conditions to observe differences in product quality. The results showed that participants were able to operate simple vacuum packaging tools and gained an understanding of the importance of cold and frozen storage in maintaining product quality for longer periods compared to room temperature. Beyond technical skills, the program also fostered motivation among fishermen to develop home-based businesses producing fish-based processed products with better standards. Thus, this activity not only improved fishermen’s capacity in food processing but also encouraged a transformation from fresh fish sellers to producers of value-added and sustainable processed fish products. Keywords: packaging; storage; processed fish products; fishermen.
Co-Authors Agustono Prarudiyanto Agustono Prarudiyanto Ahmad Alamsyah Ahmad Alamsyah Arin Tria Agustin Eka Arie Yuliyani Eka Arie Yuliyani Eko Basuki Eko Basuki Eko Basuki Eko Basuki Eva Triani Husnul Khotimah I Wayan Sweca Yasa I Wayan Sweca Yasa Indana Eva Ajmala Jurnal Pepadu Lalu Unsunnidhal Lingga Gita Dwikasari Lingga Gita Dwikasari Lingga Gita Dwikasari, Lingga Gita moegiratul amaro Mohammad Abbas Zaini Nurul Aini Putu Suwitasari Riezka Zuhriatika Rasyda Rika Hastuti Setyorini Rika Hastuti Setyorini Rosita Satrijo Saloko Satrijo Saloko Satrijo Saloko Satrijo Saloko Setyaning Pawestri Siska Cicilia Siska Cicilia Siska Cicilia