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All Journal BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Seminar Nasional Lahan Suboptimal Altifani Journal: International Journal of Community Engagement Journal of Global Sustainable Agriculture Edible : Jedb SURYA EDUKASI Journal of Global Sustainable Agriculture Altifani Journal: International Journal of Community Engagement
Suyatno Suyatno
Prodi Ilmu & Teknologi Pangan Universitas Muhammadiyah Palembang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Mathematics Social Sciences Other

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Optimization of Cooking Method and Cooking Duration for Enhancing the Quality of Pangasius (Pangasius hypophthalmus) Fish Nuggets Alhanannasir Alhanannasir; Suyatno Suyatno; Alfando Wedyan Pratama
Journal of Global Sustainable Agriculture Vol 6, No 2 (Agustus 2026)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jgsa.v6i2.2040

Abstract

Fish nuggets are a popular processed food product due to their high nutritional value and convenience. This study aimed to determine the effect of cooking method and duration on the chemical and organoleptic characteristics of nuggets made from *Pangasius hypophthalmus* (Siamese catfish). A factorial Randomized Block Design (RBD) was employed, involving two treatment factors: cooking method (boiling and steaming) and cooking duration (25, 45, and 65 minutes). The parameters observed included protein content, moisture content, color, aroma, taste, and springiness. The results indicated that both cooking method and duration significantly affected the protein content, moisture content, and organoleptic characteristics of the catfish nuggets. Steaming for 25 minutes (P2W1) yielded the highest protein content (21.80%) and the lowest moisture content (47.639%), as well as the highest scores for color (4.32), aroma (3.88), and taste (4.40). The highest springiness score (3.96) was obtained with the 45-minute steaming treatment (P2W2). Steaming for 25 minutes was identified as the optimal treatment for producing catfish nuggets with the best nutritional quality and sensory acceptance.
Olahan Ikan Lele Menjadi Stik Lele Sebagai Sumber Pendapatan Lain Kelompok PKK Olahan Ikan Lele Kelurahan Plaju Darat Kota Palembang Sisvaberti Afriyatna; Idealistuti Idealistuti; Mustopa Marli Batubara; Rahidin H Anang; Alhanannasir Alhanannasir; Suyatno Suyatno; Mukhtarudin Muchsiri
Altifani Journal: International Journal of Community Engagement Vol. 6 No. 2 (2026): Altifani Journal: International Journal of Community Engagement
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v6i2.2130

Abstract

Catfish is a freshwater fishery commodity with significant production levels across various regions, including Plaju Darat Urban Village in Palembang City. Currently, the utilization of catfish is generally limited to simple preparations, such as frying or serving it as a standard daily side dish. However, catfish possesses high nutritional value—particularly protein—making it an excellent candidate for development into various processed food products. One viable strategy is product diversification: processing catfish into snacks like catfish sticks, which offer greater consumer appeal, a longer shelf life, and higher economic value. This community service initiative was conducted to empower the local community, specifically the members of the PKK (Family Welfare Empowerment) group in Plaju Darat. The activity took place at the Plaju Darat Urban Village Office meeting room in Plaju District, Palembang City, in December 2025, with 22 PKK members participating. A group-based approach was employed for the outreach and training. Prior to the activity, most participants were unaware that catfish meat could be processed into various products, such as catfish sticks. The results demonstrated the activity's success, with participants' knowledge increasing by up to 95% based on pre-test and post-test scores. Participants gained insight into the potential of diversifying catfish products into sticks—a value-added item based on local food resources—and acquired the understanding and practical skills needed to produce them.
Co-Authors Ade Vera Yani Ade Vera Yani Ahmad Sofian Alfando Wedyan Pratama Alhanannasir Alhanannasir Ananda Nawal Syahidah Dasir Dasir Dasir Dasir Elva Dwi Harmilia Helmizuryani Helmizuryani Heripan, Heripan Idealistuti, Idealistuti Iin Siti Aminah Jun Harbi Khairunnisa Br Tamba Khusnul Khotimah Lensari, Delfy Lulu Yuningsih Mega Bella Restyaningsih Meika Puspita Sari Mukhtarudin Muchsiri Mustopa Marli Batubara Mutatauwi’ah Mutatauwi’ah Neni Marlina Nur Izzatul Maghfiroh Okti Okti Putri Anisa Amnes Rahidin H Anang Rika Puspita Sari MZ Rosmiah -, Rosmiah Rosmiah Rosmiah Rosmiah Rosmiah Sisvaberti Afriyatna Sukmawati Usman