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All Journal Jurnal Biologi Tropis Jurnal Abadimas Gorontalo
Safarni, Rizka Aulia
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PEMBERDAYAAN MASYARAKAT DESA BONDE MELALUI PELATIHAN PENGOLAHAN BERBASIS PANGAN LOKAL Fadillah, Ummu Farah; Safarni, Rizka Aulia; Azis, Nur Afni; Islamiyah, Syahmidarni Al Al; Suriadi, Andi Nur Farahdiba
Jurnal Abdimas Gorontalo (JAG) Vol 8 No 1 (2025): Mei 2025
Publisher : UPPM Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jag.v8i1.1450

Abstract

Ketidak mampuan dalam memanfaatkan sumber daya yang ada secara optimal yang menyebabkan lambatnya pergerakan ekonomi masyarakat dan terjadinya ketimpangan ekonomi dan sosial. Upaya strategis menghilangkan ketimpangan tersebut dengan membukakan akses bagi masyarakat desa melalui peningkatan pengetahuan dan keterampilan melalui program pemberdayaan dalam bentuk pelatihan. Kegiatan pengabdian ini dilakukan untuk memberikan solusi terhadap permasalahan yang terjadi di Desa Bonde sehingga lebih optimal memanfaatkan potensi desa yang dimiliki melalui pelatihan pengolahan berbasis pangan lokal. Hasil yang didapatkan dari kegiatan ini adalah meningkatnya pengetahuan dan pemahaman peserta tentang pengolahan pisang sebagai pangan lokal, meningkatnya kemampuan dan keterampilan peserta mengolah pisang menjadi bolu pisang, dan meningkatnya minat dan keinginan untuk mengolah secara mandiri dan menjual produk bolu pisang.
Physicochemical Properties of Pempek Made with Snakehead Fish (Ophiocephalus striatus) Premix Flour Safarni, Rizka Aulia; Tawali, Abu Bakar; Abdullah, Nurlaila
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i3.9861

Abstract

Snakehead fish (Ophiocephalus striatus) contains high-quality protein (25.1%) and albumin (6.224%), which supports cell and tissue regeneration. However, its snake-like appearance reduces consumer appeal. This study aimed to determine the optimal formulation of premix flour for pempek production with snakehead fish flour and to evaluate its nutritional content. The research involved five stages: production of fish flour, formulation of premix flour, pempek preparation, organoleptic testing using the hedonic method, and proximate analysis. A total of 15 treatment combinations were tested with four levels of fish flour substitution (10%, 20%, 30%, 40%). The best formulation, based on organoleptic parameters (taste, aroma, texture, color), was 40% snakehead fish flour, 29.2% tapioca flour, 29.2% sago flour, and 1.6% seasoning. Nutritional analysis of pempek from this formulation showed a moisture content of 36.65%, ash 2.08%, protein 24.64%, fat 5.47%, and carbohydrate 31.17%. This study concludes that snakehead fish flour can be effectively used in pempek production to enhance its protein content and nutritional value while maintaining acceptable sensory characteristics.
Co-Authors Abdullah, Nurlaila Abu Bakar Tawali Azis, Nur Afni Fadillah, Ummu Farah Islamiyah, Syahmidarni Al Al Suriadi, Andi Nur Farahdiba