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All Journal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Journal of Tropical Fisheries
Norhayani Norhayani
Universitas Palangka Raya
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Environmental Science Immunology & microbiology Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

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Pemberdayaan Panti Asuhan Berkah Palangka Raya sebagai Basis Usaha Olahan Ikan di Kota Palangka Raya Kalimantan Tengah Siti Zubaidah; Norhayani Norhayani; Sri Endang Agustina Rahayuningsih
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 6 No 6 (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.v6i6.2091

Abstract

The Berkah Palangka Raya Orphanage is located on Jalan G. Obos Induk, Menteng, Jekan Raya. Students are directed to activities that can become provisions when they graduate from school and enter the community by introducing making processed fish nuggets, meatballs, and catfish sempol. The purpose of the activity is to improve the skills of the orphanage in making processed fish and to train entrepreneurship in processed fish. The action was carried out from August to November 2019. The method of activity was socialization, counseling, training, and fish processing. The questionnaire results before the activity showed that 40-90% of students were familiar with processed fish such as nuggets, sempol, and fish balls, but 90-100% did not know how to process them. After the activity, the questionnaire results showed that the orphanage already knew the ingredients for making and how to prepare nuggets, sempol, and fish balls. However, only 50-60% could correctly explain the stages of making nuggets, sempol, and fish balls. The most popular preparations are nuggets because they make it easy, practical, delicious, while others like fish balls because the taste is not much different from meatballs. As many as 90% of orphanage children are interested in entrepreneurship in the fish processing sector because they can make their own money and have a cooking hobby. It can be concluded that the orphanage children can make nuggets, sempol, and fish balls and give quite good results. Processed fish produced by orphanage children is quite tasty and in demand by consumers.
KAJIAN MUTU DAWET RUMPUT LAUT (Eucheuma cottonii) Sanggup Togatorop; Hermansyah Hermansyah; Norhayani Norhayani
JOURNAL OF TROPICAL FISHERIES Vol. 15 No. 1 (2020): Journal Tropical Fisheries
Publisher : Jurusan Perikanan Fakultas Pertanian Universitas Palangka Raya (UPR)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36873/jtf.v15i1.7758

Abstract

Tujuan penelitian ini untuk mengkaji mutu dawet rumput laut (Eucheuma cottonii) meliputi uji kimia (kadar protein, kadar lemak, kadar air, kadar abu, dan kadar karbohidrat) dan uji organoleptik (warna, aroma, rasa, dan tekstur). Pelaksanaan penelitian ini dilaksanakan selama 2 bulan dari bulan Januari-Februari 2020. Kegiatan penelitian meliputi uji kimiawi (uji kadar Protein, Karbohidrat, Air, Abu dan Lemak) yang dilaksanakan di Badan Pengujian Sertifikasi Mutu Barang sedangkan uji organanoleptik dilaksanakan di Laboratorium Teknologi Hasil Perikanan Universitas Palangkaraya. Berdasarkan uji kimia yang diperoleh, nilai rata-rata tertinggi untuk kadar air pada perlakuan A dengan nilai 80,87% sedangkan nilai rata-rata tertinggi untuk kadar protein pada perlakuan A dengan nilai 1.93%, nilai rata-rata tertinggi untuk kadar lemak pada perlakuan D dengan nilai 0.15%. Nilai rata-rata tertinggi untuk kadar abu pada perlakuan D dengan nilai 0.13% dan nilai rata-rata tertinggi untuk kadar karbohidrat pada perlakuan A dengan nilai 16.36%. Berdasarkan hasil uji organoleptik pada tingkat kesukaan konsumen perlakuan yang terbaik pada rasa adalah perlakuan A dengan nilai 5,8, warna pada perlakuan A dengan nilai 6,3, sedangkan aroma pada perlakuan B dan C dengan nilai 6,5 dan Tekstur pada perlakuan A dan B dengan nilai 6.0 dengan spesifikasi agak suka sampai suka
Co-Authors Hermansyah Hermansyah Sanggup Togatorop SITI ZUBAIDAH Sri Endang Agustina Rahayuningsih