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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Dehasen Untuk Negeri
Rika Dwi Yulihartika
Program Studi Agribisnis Fakultas Pertanian, Universitas Dehasen Bengkulu
Agriculture, Biological Sciences & Forestry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Other

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Analysis Of Attitudes Towards Local Food Products Of Rejang Culture In Central Bengkulu Regency Sri Ekanengsih; Herri Fariadi; Rika Dwi Yulihartika
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 10 No 1 (2023)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v10i1.3784

Abstract

Local food products receive less attention by the people in Pondok Kelapa District and without realizing it the position of local food products is increasingly marginalized and rarely found at this time. This is marked by the growing development of modern culinary sellers and modern retailers such as Indomaret and Alfamart in all corners of Bengkulu Province. The purpose of this study is to identify the types of local food products of Rejang culture, to find out the attitude of the people towards the local food products of Rejang culture, to find out the level of community’s knowledge of the local food products of Rejang culture in Central Bengkulu Regency. The research method used is a qualitative method using domain analysis and descriptive analysis. Data collected through questionnaires, tabulated using Microsoft Excel to give a score according to the system applied. The results showed that there were 18 identified types of local food for Rejang tribe which were classified into 3 categories, namely side dishes (4 types), pelampun food (snacks) (8 types) and drinks (6 types). The community's attitude towards the local food of Rejang tribe in Central Bengkulu Regency is categorized as very good or very like it. The community's knowledge of the local food of Rejang tribe in Central Bengkulu Regency, on average, is in the medium or good category.
Sosialisasi Limbah Tulang Ikan Sebagai Bahan Baku Pengolahan Produk Pangan Inovatif Herri Fariadi; Rika Dwi Yulihartika; Diah Azhari; Joko Saputra
Jurnal Dehasen Untuk Negeri Vol 3 No 1 (2024): Januari
Publisher : Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/jdun.v3i1.5592

Abstract

Berkembangnya industri pengolahan perikanan, menyisakan hasil samping (limbah) berupa tulang, kulit, sirip, kepala, sisik, jeroan, maupun cairan. Limbah hasil perikanan adalah buangan yang kehadirannya pada suatu saat dan tempat tertentu tidak dikehendaki lingkungannya karena cenderung dinilai tidak memiliki nilai ekonomis, yang ketika mencapai jumlah atau kosentrasi tertentu, dapat menimbulkan dampak negatif bagi lingkungan. Limbah tersebut diperkirakan memiliki proporsi sekitar 30-40% dari total berat ikan, moluska dan krustasea, terdiri dari bagian kepala (12,0%), tulang (11,7%), sirip (3,4%), kulit (4,0%), duri (2,0%), dan isi perut/jeroan (4,8%). Namun, limbah tersebut bukan tidak memiliki nilai ekonomi. Contohnya kulit pari dapat diolah untuk berbagai produk seperti tas, tulang ikan tenggiri dapat dijadikan produk olahan (makanan) seperti kerupuk, bakso goreng dan lainnya(Trilaksani et al., 2006). Tujuan ada kegiatan pengabdian masyarakat kali ini kita akan mengsosialisasikan cara pengolahan limbah perikanan tulang ikan tenggiri untuk dijadikan kerupuk yang gurih dan bagaimana kemasan yang layak untuk produk sehingga menjadi sebuah produk yang bernilai ekonomis tinggi.
Co-Authors Azhari, Diah Herri Fariadi Herri Fariadi Joko Saputra Sri Ekanengsih