Article Per Year (5 Year)
p-Index From 2021 - 2026
3.06
P-Index
This Author published in this journals
All Journal Jurnal Terapan Abdimas E-Dimas: Jurnal Pengabdian kepada Masyarakat JMBI UNSRAT (Jurnal Ilmiah Manajemen Bisnis dan Inovasi Universitas Sam Ratulangi) Jurnal Penamas Adi Buana JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) Jurnal Ilmiah Edunomika (JIE) Jurnal Leverage, Engagement, Empowerment of Community (LeECOM) PLAKAT : Jurnal Pelayanan Kepada Masyarakat Jurnal Abdimas Ekonomi dan Bisnis Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) Journal of Artificial Intelligence and Digital Business Journal Community Service Consortium Indo-Fintech Intellectuals: Journal of Economics and Business TRJ (Tourism Research Journal) Jurnal Ilmiah Pariwisata
Kristian Agung Nugraha
Universitas Ciputra Surabaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Social Sciences Other

Published : 21 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 21 Documents
Search

 1   2   3 
INOVASI PRODUK BUMBU PENYEDAP RASA BERBAHAN DASAR IKAN BANDENG, JAMUR SHITAKE DAN LIMBAH KULIT UDANG PADA PELATIHAN DEMONSTRASI UMKM DI KAWASAN WISATA MANGROVE WONOREJO DAN KELURAHAN KEPUTIH SURABAYA Devina Irtanto; Hari Minantyo; Kristian Agung Nugraha; Ivana Graselda; Johanes Marco Poillot; Caecilia Hartaji
Jurnal Terapan Abdimas Vol. 10 No. 2 (2025)
Publisher : UNIVERSITAS PGRI MADIUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25273/jta.v10i2.21724

Abstract

Abstract. This community service initiative utilised local resources in the Wonorejo Mangrove Tourism area of Surabaya and Keputih village, which is abundant in milkfish. The primary objective of the activity was to enhance community knowledge regarding the development of seasoning flour made from milkfish, combined with dried shitake mushrooms, dried shrimp shells, and other basic seasonings. This approach aims to maximize the potential of milkfish beyond conventional processing methods. The activities encompassed education and training for the community through workshops and mentoring on the seasoning flour-making process. The methods employed included a demonstration approach, wherein the community was guided through the mixing procedure with detailed instructions on preparing the ingredients, along with organoleptic testing to assess product quality. The outcomes indicated that the community gained significant knowledge and skills related to seasoning flour production, which has the potential to enhance their economic opportunities and diversify the processing of milkfish. In conclusion, the knowledge gained from developing seasoning flour using milkfish, shitake mushrooms, and dried shrimp shells not only offers economic prospects for the community but also promotes the sustainable use of natural resources in the mangrove area.   Abstrak. Pengabdian masyarakat ini memanfaatkan sumber daya lokal di kawasan Wisata Mangrove Wonorejo dan Kelurahan Keputih di Surabaya, yang kaya akan ikan bandeng. Tujuan utama dari kegiatan ini adalah untuk meningkatkan pengetahuan masyarakat di kawasan Wisata Mangrove Wonorejo dan Kelurahan Keputih di Surabaya mengenai pengembangan ikan bandeng yang dapat diolah menjadi bumbu penyedap rasa dengan kombinasi jamur shitake kering, limbah kulit udang, dan bumbu dasar lainnya. Pendekatan ini bertujuan untuk memaksimalkan potensi ikan bandeng di luar metode pengolahan konvensional. Kegiatan ini mencakup pendidikan dan pelatihan untuk masyarakat melalui lokakarya dan pendampingan dalam proses pembuatan bumbu penyedap. Metode yang digunakan meliputi pendekatan demonstrasi, di mana masyarakat dibimbing melalui prosedur pencampuran dengan instruksi rinci tentang cara menyiapkan bahan, serta pengujian organoleptik untuk menilai kualitas produk. Hasilnya menunjukkan bahwa masyarakat memperoleh pengetahuan dan keterampilan yang signifikan terkait produksi bumbu penyedap rasa, yang memiliki potensi untuk meningkatkan peluang ekonomi mereka dan mendiversifikasi pengolahan ikan bandeng. Sebagai kesimpulan, pengetahuan yang diperoleh dari pengembangan bumbu penyedap rasa menggunakan ikan bandeng, jamur shitake kering, dan limbah kulit udang kering tidak hanya menawarkan prospek ekonomi bagi masyarakat, tetapi juga mendorong penggunaan sumber daya alam yang berkelanjutan di kawasan mangrove.
Co-Authors Adi Kurniawan Yusup Anggun, Jaqueline Vanessa Aprilia Salim, Felita Caecilia Hartaji Cahyadi, Michael Chealsy, Felicya Christiabel, Epifania Mariani Devi Rahnjen Wijayadne Devina Irtanto Fabiola Leoparjo Franoto, Catherine Lorena Valentina Gladys Greselda Gosal Gracia, Trifosa Jesslyn Hanan, Radinka Ravee Haqieqi, Sallis Bahihaqi Hari Minantyo Hartadji, Caecillia Iasha, Rania Zahra Irra Chrisyanti Dewi Ivana Graselda Ivana Grasielda Johan Pratama Siahainenia Johanes Marco Poillot Liestya Padmawidjaja Lim, Eunike Anglelica Lutfiyah, Farida Hasna Maria Asumpta Evi Marlina Martono, Catherine Eugene Moses Soediro Nathania Charlene Nugraha, Kristian Nurillah, Salman Haji Otje Herman Wibowo Pasha, Rafi Nawfal Poillot, Johanes Marco Prastio, Bryan Budinata Putri, Alma Rasikah Reviva Stelson, Queen Allysha Sutopo, Viony Alexandra Suyanto, Kezia Josephe Tanaya, Andrew Louis Tandiawan, Sheren Angelin Toreh, Joaquin Levi Trifosa Jesslyn Gracia Victor Kurniawan Yuwono Wijaya, Jessica Amelia Wirawan Dwi Radianto Wirawan ED Radianto Zamir, Nabilah Husniah