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All Journal Jurnal Ilmiah Pengabdian Kepada Masyarakat International Research of Multidisciplinary Analysis
Wasahua, Tahir
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Economics, Econometrics & Finance Education Social Sciences Other

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THE EFFECT OF ADDING TEMPE ON THE PHYSICAL QUALITY OF SKIPJACK FISH MEATBALLS (KATSUWONUS PELAMIS) Kaliky, Nurainy; Wasahua, Tahir
International Research of Multidisciplinary Analysis Vol. 2 No. 12 (2024): International Research of Multidisciplinary Analysis
Publisher : Nindikayla Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57254/irma.v2i12.58

Abstract

Meatballs are processed foods from fish meat that are liked by all people. Meatballs can be made from chicken, beef or fish. One of the fish that can be used for making fishballs is skipjack tuna (Katsuwonus pelamis). Skipjack tuna (Katsuwonus pelamis) is a pelagic fish and has economic value, usually exported abroad so that it can increase the country's foreign exchange. This fish has 2 colors of flesh, namely red and white. the white flesh of this fish will be processed into fish balls. Fish balls have a savory taste and chewy texture. Meatballs with a chewy texture and good quality are obtained by substituting certain ingredients to improve the quality of the meatballs. The material used is tempeh. Tempeh is a processed product from soybeans which contains vegetable protein. This study aims to determine the effect of adding tempe to cakalang fish balls, and to determine the extent of consumer acceptance of these fish balls. There were 2 treatments, namely A ( skipjack tuna) , B ( tempeh concentration ); B1 = 75 gr, B2 = 150 gr. With 2 repetitions. The results showed that taste, texture, folding had a significant effect and smell had no significant effect
UTILIZATION OF SKIPJACK TUNA BONE WASTE INTO FISH BONE MEAL IN LAHA VILLAGE, AMBON BAY Kaliky, Nurainy; Wally, Pramita; Nurlette, Hartono; Wasahua, Tahir
Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol. 4 No. 3 (2025): JIPAM : Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : STAI Darul Qalam Tangerang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55883/jipam.v4i3.82

Abstract

The utilization of skipjack tuna bone waste from this community service activity aims to raise awareness of the Laha Village community in Ambon Bay about the importance of preserving the surrounding environment in order to avoid environmental pollution in the form of bad odors from fish bone waste that is simply thrown away. This fish bone waste can come from households or home industries. The method used in this community service is Observation, participation and training. This community service was attended by 41 people consisting of lecturers and the surrounding community and was carried out smoothly according to the prepared activity plan. This fish bone flour making training activity can increase the empowerment of the local community to become more independent in utilizing fish bone waste that has economic value so that it can increase family income.
Co-Authors Hartono Nurlette Kaliky, Nurainy Wally, Pramita