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All Journal Jurnal Pengabdian Masyarakat Sains dan Teknologi Jurnal Pengabdian Multidisiplin Indonesia
A. Dali, Faiza
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Agriculture, Biological Sciences & Forestry Arts Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Social Sciences Other

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Pemilihan Ikan Segar Berdasarkan Evaluasi Kualitas Sensori: Edukasi Siswa Madrasah Aliyah A. Dali, Faiza
Jurnal Pengabdian Masyarakat Sains dan Teknologi Vol. 3 No. 4 (2024): Desember : Jurnal Pengabdian Masyarakat Sains dan Teknologi
Publisher : Fakultas Teknik Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58169/jpmsaintek.v3i4.634

Abstract

Besides being a primary source of protein, fish play a role in the economy of coastal communities and consumption culture in Indonesia. The main issue that needs to be addressed is the lack of public understanding, especially among students, about choosing fresh and high-quality fish. The public does not have adequate knowledge about the sensory quality of fish, such as texture, smell, and color, which are the main indicators of freshness. As a result, consuming low-quality fish can impact health and reduce the nutritional value received. This activity aims to develop students' ability to identify fresh fish based on sensory quality. The approach was carried out through education using PowerPoint media that presents the material visually and interactively. The material includes the characteristics of fresh fish, the importance of choosing quality fish, and a sensory observation guide. The pre-activity test results indicate that the majority of students have minimal understanding in identifying fresh fish. After the presentation of the material, the results indicated an improvement ranging from 5.0 to 68.42%. Students provided positive feedback on the visualizations used in the presentation. This activity successfully raised students' awareness about the importance of the sensory quality of fresh fish for health and daily life.
PENGENALAN TEKNOLOGI OLAHAN PERIKANAN KEPADA SISWA SD NEGERI 2 TABONGO A. Dali, Faiza
Jurnal Pengabdian Multidisiplin Indonesia (JUPEMI) Vol. 2 No. 3 (2025): Februari
Publisher : Merwinspy Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69820/jupemi.v2i3.184

Abstract

This activity aims to introduce simple technologies in fish processing, including the production of smoked fish, canned fish, fish floss, and fish crackers, as well as to provide students with an understanding of the benefits of fish and its processing technologies as a form of education in the field of processed fishery resources. The methods used include interactive lectures, video screenings about the fish processing process, and tests given to students to assess their level of understanding. The results of this activity show a significant increase in students' knowledge, especially in recognizing the nutritional benefits of fish and its processing methods. Based on the pre-test and post-test, there was an increase in students' understanding of over 50% on the topic of fish processing technology. The edutainment approach implemented successfully built students' enthusiasm and motivation to learn, as evidenced by their active participation during the activities. The awarding of prizes to outstanding students also supports their interest in studying this topic. This activity is expected to be a first step in introducing students to a deep understanding of the beneficial and sustainable processing of local resources from an early age.
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