DIVERSIFIKASI PRODUK TURUNAN IKAN LELE PADA POKHLASAR MAKMUR SEJAHTERA ACEH TAMIANG - Adnan, Adnan; Baihaqi, Baihaqi; Imran, Imran; Hanisah, Hanisah; Dianawati, Dianawati; Amilda, Yenni (Universitas Muhammadiyah Mataram, 2025)
ABSTRAK Pengabdian kepada masyarakat (PKM) ini bertujuan untuk memperkenalkan aneka produk turunan berbahan ikan lele oleh pokhlasar makmur sejahtera melalui diversifikasi produk. Kegiatan ini dipilih karena tersedianya produk ikan lele yang dihasilkan oleh pokdakan tanah berongga-sido urep sekaligus menciptakan nilai tambah terhadap produk itu. Metode yang digunakan adalah participatory action research dan transfer teknologi melalui tahapan kegiatan diantaranya koordinasi, sosialisasi, pelaksanaan kegiatan serta monitoring dan evaluasi. Dari pendampingan yang dilakukan terjadi peningkatan nilai tambah produk melalui diversifkasi produk turunan ikan lele dari produk ikan lele segar menjadi aneka produk turunan antaranya kue bawang lele, keripik lele dan bakso lele. Selain aktifitas pembuatan produk turunan ikan lele, beberapa aktifitas lainnya juga dilakukan dan tercatat dalam lembar pre dan post test dimana terjadi peningkatan kapasitas anggota pokhlasar makmur sejahtera dimana68% anggota kelompok paham dengan materi pembuatan adonan aneka produk turunan ikan lele, sedangkan pada materi inovasi dan pengembangan produk, 32% anggota kelompok cukup memahami materi yang disampaikan oleh narasumber. Terkait materi teknik dan proses pengemasan produk 23% anggota pokhlasar sangat memahami isian materi selama pendampingan berlangsung. Disimpulkan bahwa terjadi peningkatan kapasitas anggota dari 37,3% menjadi 58,4% paska pelatihan dilakukan. Hal ini memperlihatkan bahwa diversifikasi produk turunan itu berdampak langsung terhadap peningkatan pendapatan bagi setiap anggota pokhlasar makmur sejahtera. Kata kunci: diversifikasi; ikan lele; pokhlasar; teknologi; aceh tamiang ABSTRACTThis Community Service Program (PKM) aims to introduce various catfish-based derivative products by the pokhlasar makmur sejahtera group through product diversification. This activity was chosen due to the availability of catfish products produced by the pokdakan tanah berongga sido urep group, while also creating added value for the product. The method used was participatory action research and technology transfer through several stages of activities, including coordination, socialization, implementation, as well as monitoring and evaluation. Through the assistance provided, there was an increase in the added value of the products through the diversification of catfish derivative products, transforming fresh catfish into various processed products such as catfish onion crackers, catfish chips, and catfish meatballs. In addition to producing derivative catfish products, several other activities were also carried out and recorded in pre- and post-test forms, which showed an increase in the capacity of the pokhlasar makmur sejahtera members. The results indicated that 68% of group members understood the material on making dough for various catfish derivative products, while 32% of members adequately understood the material on product innovation and development delivered by the resource person. Regarding the material on product packaging techniques and processes, 23% of members demonstrated a strong understanding of the content during the assistance period. It can be concluded that the capacity of members increased from 37.3% to 58.4% after the training. This shows that product diversification had a direct impact on increasing the income of each member of the pokhlasar makmur sejahtera group. Keywords: divercification; catfish; pokhlasar; technology; aceh tamiang