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All Journal Khasanah Ilmu - Jurnal Pariwisata Dan Budaya JPM (Jurnal Pemberdayaan Masyarakat) Altasia : Jurnal Pariwisata Indonesia Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Jurnal Industri Pariwisata SABBHATA YATRA : Jurnal Pariwisata dan Budaya Bogor Hospitality Journal Sadar Wisata: Jurnal Pariwisata
Setiawan, Aditya Sugih
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Religion Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Journal : JPM (Jurnal Pemberdayaan Masyarakat)

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Penguatan Usaha Kuliner Ikan dalam Mendukung Aktivitas di Kampung Lauk Bubulak Kota Bogor Batubara, Rima Pratiwi; Sari, Dhanik Puspita; Setiawan, Aditya Sugih
Jurnal Pemberdayaan Masyarakat Vol 9 No 1 (2024): Mei
Publisher : Direktorat Penelitian dan Pengabdian kepada Masyarakat (DPPM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jpm.v9i1.9223

Abstract

Kampung Lauk Bubulak is one of the villages in Bogor City. Kampung Lauk Bubulak is a tough village that utilizes the water flow in the ditch by growing fish such as catfish (lele), catfish (patin) and goldfish. Community service is carried out to strengthen the fish culinary business in supporting activities in Kampung Lauk Bubulak Bogor. Implementation takes the form of socialization and training regarding the manufacture of fish-based products. The methods used refer to training, continuing education, increasing understanding and consultation. The results of the activities obtained include providing material related to hygiene in food products and training regarding the manufacture of fish-based food products. Discussion activities were also carried out regarding the results of independent implementation by the community. Discussions regarding the fixation of material use, production flow, marketing flow and the division of work in society. In the final stage, the type of packaging that is suitable for the product that has been produced is also determined. The type of packaging used is boilpack. This boilpack material of course has several advantages for packaging processed fish, including freezer cold resistance and vacuum sealing, suitable for the saoce vide technique cooking method, more practice, and a more professional appearance.
Co-Authors Arafa, Chikita Alamanda Astuti, Niken Dwi Batubara , Rima Pratiwi Batubara, Rima Pratiwi Da Venus, Cecilia Febryan , Rozan Ammar Hermawan, Oktafianty Rizki Kasmayanti, Ni Luh Vera Riani Prihatini Ishak Sadi’ah, Siti Sarah Sypa Saleha Sari, Dhanik Puspita Seno , Jasmine Nashwa Mutiara Susilawati, Devi Susilo, Hendro Yudi Untari, Rini