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All Journal AGRIKA Jurnal Mahasiswa Teknologi Hasil Perikanan Research Journal of Life Science Jurnal Pembangunan dan Alam Lestari Jurnal Perikanan dan Kelautan JURNAL IPTEKS PEMANFAATAN SUMBERDAYA PERIKANAN Science and Technology Indonesia JFMR (Journal of Fisheries and Marine Research) Jurnal Penelitian Pendidikan IPA (JPPIPA) Khadimul Ummah Journal of Social Dedication FaST : Jurnal Sains dan Teknologi Jurnal Abdi Insani Prosiding Konferensi Nasional PKM-CSR Journal of Fisheries & Marine
Eddy Suprayitno
Universitas Brawijaya
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Journal : Jurnal Abdi Insani

 1 
PELATIHAN ASSESSMENT MUTU NUGGET IKAN DENGAN UJI SENSORI DI DESA KRENCENG, KECAMATAN NGLEGOK, KABUPATEN BLITAR, JAWA TIMUR Hardoko, Hardoko; Suprayitno, Eddy; Prihanto, Asep Awaludin; Firdaus, Muhamad; Chamidah, Anies; Kartikaningsih, Hartati; Puspitasari, Yunita Eka; Tambunan, Jenny Ernawati; Djamaludin, Heder
Jurnal Abdi Insani Vol 12 No 4 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i4.2427

Abstract

Desa Krenceng merupakan daerah yang banyak dialiri sungai yang digunakan untuk pengairan pertanian, tetapi juga berpotensi untuk budidaya perikanan. Hasil budidaya perikanan sebagian besar dijual segar dan masih sedikikit yang diolah menjadi produk turunan seperti nugget ikan, bakso ikan, abon ikan, dan lain-lain. Pada pengabdian kepada masyarakat (PKM) ini dipilih produk  nugget ikan karena prosesnya mudah, dapat dikonsumsi semua golongan umur, dan berpotensi untuk mengatasi stunting. Tujuan pelaksanaan PKM ini untuk mengajarkan kepada mitra (kelompok Pemberdayaan Kesejahteraan Keluarga (PKK) Desa Krenceng, Kabupaten Blitar) membuat nugget ikan dan melakukan assessment mutu nugget ikan menggunakan uji organoleptik. Metode yang digunakan dalam PKM adalah Participatory Action Learning System (PALS). Mitra berpartisipasi dalam pembuatan nugget ikan dan penilaian mutu secara organoleptik melalui uji hedonik, skoring atribut, dan perbandingan jamak. Uji hedonik menilai tingkat kesukaan, skoring atribut mengukur intensitas sensori, sedangkan perbandingan jamak membandingkan karakteristik produk dengan produk sejenis di pasar. Mitra berhasil membuat produk nugget ikan nila. Hasilnya penilaian sensori hedonik diperoleh bahwa tingkat kesukaan atribut rasa, aroma, tekstur, dan kerenyahan nugget komersil masih lebih disukai daripada nugget ikan hasil praktek.  Dari perbandingan jamak diperoleh bahwa atribut nugget ikan hasil praktek yang sama dengan nugget komersil hanya pada atribut warna, sedangkan atribut rasa, aroma, tekstur, dan kerenyahan berbeda dengan nugget komersil.  Dengan demikian mitra mampu membuat produk nugget ikan dan mampu menilai mutu nugget ikan secara sensori, meskipun nugget hasil praktek masih lebih rendah mutunya daripada nugget komersil.
PENGOLAHAN SATE GURITA (Octopus sp.) di UMKM. MINA JAYA MANDIRI, PANTAI KONDANG MERAK, DESA SUMBERBENING, KECAMATAN BANTUR, KABUPATEN MALANG Puspitasari, Yunita Eka; Rohmatuzzahro, Umi; Hardoko, Hardoko; Suprayitno, Eddy; Djamaluddin, Heder; Tambunan, Jeny Ernawati; Panjaitan, Mickhael A.P.; Chamidah, Anies
Jurnal Abdi Insani Vol 11 No 3 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i3.1784

Abstract

Satay or satay is a food that is very popular with everyone and is quite popular in Indonesia, Malaysia and Singapore. Satay can be made from beef, chicken, lamb, and seafood such as tuna and shellfish. So far, octopus in the South Malang coastal area is also found in abundance during the season and is only sold in the form of fresh octopus. UMKM Mina Jaya Mandiri intends to serve processed octopus in the form of satay, so it is collaborating with the Malang Regency Fisheries and Maritime Service and Brawijaya University universities to get training on the diversification of processed octopus, in this case octopus satay. This community service program aims to (1) provide a general overview of the processing of octopus satay (2) train fish processors at Kondang Merak Beach MSMEs to make octopus satay products using a semi-mechanical grill. This community service activity was carried out by simulating the processing of octopus satay using a semi-mechanical grill. The results of community service activities at UMKM Mina Jaya Mandiri, Kondang Merak Beach show that MSME business actors are enthusiastic about making octopus satay in their respective places of business. The application of a semi-mechanical grill in making octopus satay provides a taste that is more popular with the public and is more efficient in terms of grilling time. This can encourage MSMEs to process fresh octopus into octopus satay using mechanical grilling technology and increase business actors' income from the increasing number of tourists visiting and enjoying various seafood culinary preparations at Kondang Merak Beach.
Co-Authors Alfin Adam Arifin Anggira W, I Putu A Anies Chamidah Anies Chamidah Asep Awaludin Prihanto Attaftazani, Adam Rasyidi Aulanni’am, Aulanni’am Bambang Budi Sasmito Bambang Budi Sasmito Bambang Budi Sasmito Desi Tri Anggita Dewi Sinta Wati Dewinta, Dastiana Ajeng Djamaluddin, Heder Djamaludin, Heder Dwi Sulistiyati, Titik E Ernawati, E Efendi, Yessi Renita Endang Yuli Herawati Fiddaroini, Saidun Happy Nursyam Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko, Mr. Hariati, Anik Martinah Heder Djamaludin Kartikaningsih, Hartati Kayanti, Nadila Putri Dwi Kiki Riski Arisandy Kusuma, Zulfia Rifka Ayu Lestari, Santi Dwi Luh Ayu Hesa Frida Nanda Putri Mikchaell Alfanov Pardamean Panjaitan Mikchaell Alfanov Pardamean Panjaitan Mr. Hardoko Muhamad Firdaus Nursinah Amir, Nursinah Panjaitan, Mickhael A.P. Panjaitan, Mikchaell Alfanov Pardamean Putri, Luh Ayu Hesa Frida Nanda Rohmatuzzahro, Umi Sasmita, Bambang Budi Setiawan, Daniel Wahyu Siti Tsaniyatul Miratis Sulthoniyah Sulistiati, Titik Dwi Sulistiyati, Titik Dwi Tambunan, Jenny E. Tambunan, Jenny Ernawati Tambunan, Jeny Ernawati Tian Nur Ma’rifat Tina Fransiskha Carolyn Panjaitan, Tina Fransiskha Carolyn Titik Dwi Sulistiyati Titik Dwi Sulistiyati Yanuhar, Uun Yulindra, T Trisnawati Yuniarti, Desy Windia Yunita Eka Puspitasari Yunita Yunita Zulfia Rifka Ayu Kusuma