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All Journal Torani Journal of Fisheries and Marine Science Jurnal Penelitian dan Pengabdian Kepada Masyarakat (JPPM)
Hafizha, Nazla Liyana
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Environmental Science Social Sciences

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Level of Likeness of Sausages Based on Type of Demersal Fish Junianto, Junianto; Hafizha, Nazla Liyana; Falah, Rizki; Pamuji, Ginanjar
Torani Journal of Fisheries and Marine Science Vol. 8 No. 2 (2025): VOLUME 8, NOMOR 2, JUNE 2025
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35911/torani.v8i2.35410

Abstract

Processing fish meat as soon as possible is very important to increase its added value. The demand for processed fish products that is currently increasing is fish sausages. This research aims to determine the appropriate type of demersal fish meat as the main ingredient for making sausages based on the level of organoleptic preference. The research method used was experimental with a completely randomized trial design with three treatments. The three treatments are fish meat, pomfret, snapper and grouper meat.  The fish sausages obtained from the three treatments were observed for their level of preference for appearance, aroma, texture and taste.  The data obtained were analyzed using non-parametric statistics, the Friedman test and the multiple compression test. The Bayes method was used to determine the selected treatment. The results showed that the level of preference for the appearance, aroma, texture and taste of fish sausages was not influenced by the type of demersal fish meat used. Fish sausages made from snapper fish are preferred over sausages made from grouper or pomfret fish. The snapper sausage has a favorite level in the category of appearance, aroma, texture and taste. The average value of appearance favorability is 7.13 with a favorability percentage of 79.3%.   The average value of aroma preference level is 6.20 with a percentage preference level of 68.9%. The average value for texture preference level is 7.13 with a percentage preference level of 79.3%. The average value of taste preference level is 6.86 with a percentage preference level of 76.3%.
PENINGKATAN PEMAHAMAN MASYARAKAT KELURAHAN PAJAJARAN MENGENAI STUNTING DAN PEMANFAATAN KATUK SEBAGAI BISKUIT PENCEGAH STUNTING Wilar, Gofarana; Ismail, Dzava Prawinsyah Fairus; Nyratri, Btari Kalisha; Yani, Indri Widuri; Adzkia, Qonita; Rahmatullah, Alifa Aisyah; Putri, Najlaa Aaqila; Caiceriawati, Adela; Hafizha, Nazla Liyana; Putri, Aisya Novenia; Fahrunnisa, Salsabila
Jurnal Penelitian dan Pengabdian Kepada Masyarakat (JPPM) Vol 6, No 1 (2025): Jurnal Penelitian dan Pengabdian Kepada Masyarakat (JPPM)
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jppm.v6i1.65414

Abstract

Stunting merupakan kondisi yang menggambarkan status gizi kurang yang memiliki sifat kronis pada masa pertumbuhan dan perkembangan anak. Hingga saat ini permasalahan stunting masih terjadi pada masyarakat termasuk Kelurahan Pajajaran, Kota Bandung. Salah satu solusi untuk mengatasi stunting adalah dengan meningkatkan asupan gizi yang seimbang pada anak, salah satunya melalui pemanfaatan bahan pangan lokal yang kaya nutrisi. Daun katuk (Sauropus androgynus L. Merr.) dikenal memiliki kandungan gizi yang tinggi, terutama protein dan vitamin yang dapat membantu mendukung pertumbuhan anak. Dalam rangka menanggulangi masalah stunting di Kelurahan Pajajaran, maka program pengabdian masyarakat ini bertujuan untuk mengedukasi masyarakat Kelurahan Pajajaran, terutama anggota Pemberdayaan dan Kesejahteraan Keluarga (PKK)  mengenai stunting dan asupan gizi seimbang serta pemanfaatan daun katuk sebagai bahan baku pembuatan biskuit bergizi. Kegiatan ini meliputi penyuluhan terkait stunting dan pencegahannya melalui bahan pangan bernutrisi, serta edukasi pembuatan biskuit katuk. Pemahaman masyarakat diukur melalui pre-test dan post-test yang diberikan oleh tim pengabdi. Melalui pre-test dan post-test, diketahui bahwa terjadi peningkatan pemahaman responden mengenai stunting dan potensi katuk sebagai bahan pangan pencegah stunting.
Co-Authors Adzkia, Qonita Caiceriawati, Adela Fahrunnisa, Salsabila Falah, Rizki Gofarana Wilar Ismail, Dzava Prawinsyah Fairus JUNIANTO JUNIANTO Nyratri, Btari Kalisha Pamuji, Ginanjar Putri, Aisya Novenia Putri, Najlaa Aaqila Rahmatullah, Alifa Aisyah Yani, Indri Widuri