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All Journal Jurnal Perikanan Universitas Gadjah Mada Agrikultura Masyarakat Tani: Jurnal Pengabdian kepada masyarakat
Hidayat, Syamsuddin
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology

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Penyuluhan Hasil Olahan Ikan sebagai Alternatif Pangan untuk Anak di Kecamatan Arjasari, Kabupaten Bandung Siswato, Shantosa Yudha; sule, Marenda Ishak Sonjaya; Gustian, Daffa Gamyam; Hidayat, Syamsuddin; Herislan, Raihan Febriana
Agrikultura Masyarakat Tani Vol 2, No 3 (2025): Juli
Publisher : Fakultas Pertanian, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/agrimasta.v2i3.65454

Abstract

Kegiatan penyuluhan ini bertujuan memberikan alternatif pangan berupa hasil olahan ikan untuk anak usia 6–10 tahun. Program "Gemar Makan Ikan" (GEMARI) dilaksanakan di SD Negeri 01 Arjasari, Kabupaten Bandung, karena rendahnya konsumsi ikan akibat kurangnya informasi dan variasi olahan ikan yang menarik. Metode pelaksanaan mencakup persiapan, pelaksanaan, dan evaluasi. Materi edukatif disampaikan melalui presentasi interaktif, video animasi, serta pengenalan olahan ikan seperti nugget dan bakso ikan. Berdasarkan kegiatan tersebut, didapatkan 100% target peserta berpartisipasi aktif dalam kegiatan GEMARI, dengan keseluruhan 70 siswa mengikuti seluruh kegiatan dari awal hingga akhir. Hal tersebut menunjukkan adanya motivasi siswa dalam mengikuti program ini.
Analysis of Rusip Product Development: Product Profile, Raw Materials, Product Form, Packaging, and Marketing Techniques in Indonesia Junianto, Junianto; Hidayat, Syamsuddin; Putri, Ismi Nabila; Rizki, Muhammad Novandisya; Diana, Ratna Nurcahaya; Pamuji, Ginanjar; Firdaus, Nasywa Tsabita
Jurnal Perikanan Universitas Gadjah Mada Vol 27, No 2 (2025)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.112874

Abstract

Rusip is a traditional fish fermentation product typical of coastal communities in Sumatra, particularly Bangka Belitung. Rusip is made from small fish such as anchovies or bilis that are fermented using salt and palm sugar. This product has the potential to be developed to increase production and competitiveness. This study aims to analyze the development of rusip based on product profile, raw materials, product form, packaging, and marketing techniques. The study was conducted qualitatively using a comparative descriptive analysis method. Data collection was carried out through secondary data observation by reviewing various literature sources related to rusip product development published between 2010 and 2025. The results show that rusip products have undergone developments in raw materials, product form, packaging, and marketing techniques. The raw material, which initially used anchovies, has now been replaced with rucah fish, while fermentation, which previously used spontaneous fermentation bacteria, now uses Lactic Acid Bacteria (LAB). In addition, the paste product form has been developed into a powdered seasoning form, non-vacuum packaging has been developed into vacuum packaging, and marketing techniques, which were initially carried out directly and gradually using WhatsApp and Facebook, have now shifted to e-commerce-based marketing such as Shopee and Instagram. 
Co-Authors Diana, Ratna Nurcahaya Firdaus, Nasywa Tsabita Gustian, Daffa Gamyam Herislan, Raihan Febriana JUNIANTO JUNIANTO Marenda Ishak Sonjaya Sule Pamuji, Ginanjar Putri, Ismi Nabila Rizki, Muhammad Novandisya Siswato, Shantosa Yudha