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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia agriTECH EnviroScienteae JMM (Jurnal Masyarakat Mandiri) PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Grouper: Jurnal Ilmiah Perikanan Fish Scientiae : Jurnal Ilmu-Ilmu Perikanan dan Kelautan
Yuspihana Fitrial
Universitas Lambung Mangkurat
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Veterinary Other

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Journal : PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat

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Diversifikasi Produk Pengolahan Ikan pada Kelompok Ibu Rumah Tangga Pengusaha Karamba Ikan Banyu Hirang, Desa Bangkal, Kecamatan Cempaka, Kota Banjarbaru, Kalimantan Selatan Nooryantini Soetikno; Yuspihana Fitrial; Iin Khusnul Khotimah
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 3 No 2 (2018): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (714.177 KB) | DOI: 10.33084/pengabdianmu.v3i2.385

Abstract

Fishery product diversification activities can be used to overcome problems that are often experienced by fish cage entrepreneurs. If there is an excess harvest of fresh fish or the yield is forced to do due to sudden changes in water conditions (such as water pollution, excess capacity of the buyer, the death of fresh fish), the problem has not resolved so far. The purpose of this activity is to provide knowledge and skills for housewife of “karamba” businesspeople in the form of making presto of soft thorn carp and nugget of tilapia in Bangkal Village, Cempaka District, Banjarbaru City, South of Kalimantan. The method used in this activity is the survey, demonstration, and evaluation of the implementation of activities. The results of this activity were in the form of nuggets of tilapia and presto of soft thorn carp produced by housewives of businesspeople from Banyu Hirang Village in Bangkal Village as participants. In addition to its delicious taste, has a high protein nutritional value, these processed products can also sell as a source of household income.
Peningkatan Kapasitas Produksi UMKM Pengolah Pentol Ayam melalui Diversifikasi Olahan Bakso Ikan Patin di Masa Pandemi Covid-19 Iin Khusnul Khotimah; Yuspihana Fitrial; Yasmin Finivera Putri; Rizqina Ananda Putri
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 6 No 4 (2021): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v6i4.1868

Abstract

Micro, Small, and Medium Enterprises (MSMEs) "Cici" savory chicken sticks are local food-based community businesses in Sekumpul Village, Martapura District, Banjar Regency, South Kalimantan. When facing the Covid-19 outbreak, their business has stopped operating for the last four months because the price of raw chicken is very high. Therefore, it is necessary to provide other technological innovations so that they can continue to develop these businesses. The potential of catfish as a raw material for chicken substitutes in this village is available because the price is lower and easy to obtain at the Martapura market. The purpose of this activity is to utilize catfish in meatball processing. The methods used are counseling, demonstration, participatory and mentoring. The results obtained from the implementation of service are partners can utilize catfish as an effort to use cheaper and easier raw materials in meatball processing, increase chicken meatballs production capacity through processing catfish meatballs, and processing catfish meatballs as a diversification solution for processed meatball products with fill healthy vegetables in the face of the Covid-19 pandemic.
Co-Authors Agung Nugroho Agustiana Fatmawati Fatmawati Herni Noormaliani I Komang Gede Wiryawan Iin Khusnul Khotimah Iin Khusnul Khotimah Iin Khusnul Khotimah Ika K Oktaviyanti Komang G Wiryawan MADE ASTAWAN Nooryantini Soetikno Nooryantini Soetikno Nooryantini Soetikno Nooryantini Sutikno Raudatul Dahliana Safitri Rita Khairina Rizqina Ananda Putri Soewarno S Soekarto Soewarno Soekarto Tutik Wresdiyati Yasmin Finivera Putri