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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia KACANEGARA Jurnal Pengabdian pada Masyarakat
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Politeknik Kelautan dan Perikanan Dumai
Agriculture, Biological Sciences & Forestry Education

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Pelatihan desain kemasan dan marketing berbasis digital melalui program “Techno Fish-Park” pada sirup buah mangrove dan teh herbal mangrove Sumartini Sumartini; Muhammad Nur Arkham; Aulia Azka; Nirmala Efri Hasibuan; Putri Wening Ratrinia; Eko Novi Saputra; Muh Suryono; Basri Basri
KACANEGARA Jurnal Pengabdian pada Masyarakat Vol 6, No 4 (2023): November
Publisher : Institut Teknologi Dirgantara Adisutjipto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28989/kacanegara.v6i4.1671

Abstract

Technofisheriespark adalah suatu kawasan terpadu (dirancang/direncanakan, dikembangkan  &  dikelola secara  khusus)  yang  terdiri  dari  satu  atau  lebih  pusat  kegiatan IPTEKIN. Kegiatan Pengenalan  dan  Sosialiasi dilaksanakan dalam upaya  yang dilakukan dengan cara mengembangkan masyarakat pesisir dan nelayan di kawasan Sungai Geniot, Sungai Sembilan berencana memberikan program penyuluhan dan pelatihan tentang potensi mangrove sebagai bahan baku pembuatan sirup mangrove dan teh herbal. Kegiatan ini dilakukan melalui metode perencanaan dan sosialisasi, pendampingan operasional dan implementasi teknologi. Pada awal pengamatan terlihat para pengusaha tertarik dengan program pendidikan ini. Para pengusaha tampak antusias hingga akhir kegiatan pelatihan. Kegiatan ini diharapkan dapat meningkatkan tingkat pendapatan wirausaha masyarakat Sungai Geniot, meningkatkan kreativitas dalam pengemasan dan pelabelan serta pemasaran  digital produk, serta keterampilan wirausaha warga Desa Sungai Geniot Kecamatan Sungai Sembilan Kota Dumai. 
Karakteristik fisikokimia mi basah substitusi jenis ikan berbeda dengan penambahan egg white powder: Physicochemical characteristics of wet noodles substitution of different types of fish with the addition of egg white powder (EWP) Ayu Rizki Amalia; Sumartini Sumartini; Aulia Azka; Putri Wening Ratrinia; Muh Suryono; Eko Novi Saputra; Nirmala Efri Hasibuan
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 27 No 11 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(11)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i11.52207

Abstract

Noodles are a type of food that are liked by all groups and are often used as an alternative to rice substitutes. The protein nutritional content in noodle products is very low; therefore, it is necessary to add a high protein composition, one of which can come from various types of fish. A weakness of fish-based noodles is their physical characteristics, which are prone to breaking and lack chewiness, making them less favored by consumers. Therefore, it is necessary to use stabilizing agents such as Egg White Powder (EWP). This study aimed to determine the best fish flour for wet noodles, based on physicochemical characteristics and consumer preferences. The research method used was a completely randomized design (CRD) with different fish treatments: control, long-jawed mackerel (Rastrelliger sp.), Bombay-duck (Harpodonen nehereus), mackerel tuna (Euthynnus affinis), and Pangas catfish (Pangasius sp.). The tested parameters were sensory, proximate, and physical. Noodles with different types of fish contained water contents of 51.5-76.65%, protein 4.40-17.21, fat 0.20-6.53%, ash 1-2.82%, cooking loss 3.5-8.25%, rehydration capacity 35-65.24%, cooking time 75.75-115.28 seconds; elasticity 11.38-29.79%, and hardness value 881.40-4155.01 gf. The type of fish most favored as the main ingredient for wet noodles, based on the acceptance level of the panelists, was mackerel tuna. The use of fish as raw material can enhance the nutritional value of wet noodles.
Co-Authors Aulia Azka Ayu Rizki Amalia Basri Basri Muh Suryono Muhammad Nur Arkham Nirmala Efri Hasibuan Putri Wening Ratrinia Sumartini Sumartini Sumartini, nFN