Sosialiasai Nugget Sayur Ikan Patin Untuk Meningkatkan Konsumsi Ikan di Desa Koto Damai Kampar Kiri Tengah

Fazil Hazman (Universitas Riau, Indonesia)
Adhisty Muthia Rani (Universitas Riau, Indonesia)
Dhea Riski Ismaya (Universitas Riau, Indonesia)
Sri Maharani (Universitas Riau, Indonesia)
Muhammad Adrian Maulana (Universitas Riau, Indonesia)
Alfahrur Rahman (Universitas Riau, Indonesia)
Ranee Sly Panggabean (Universitas Riau, Indonesia)
Na’imatul Rodiah (Universitas Riau, Indonesia)
Fakhri Syatu Kunsino (Universitas Riau, Indonesia)
Kartika Kartika (Universitas Riau, Indonesia)

Jurnal Pengabdian Multidisiplin
Vol. 3 No. 1 (2023): Jurnal Pengabdian Multidisiplin

One of the needs of urban communities today is the availability of practical food ingredients, namely those that are ready to cook (ready to be cooked) and ready to eat (ready to eat). Being Ready of cook means that it takes less time to prepare food. One form of food that is ready to cook is nuggets. Nuggets are one of the foods that are most often consumed and made by everyone, either for their own use, for sale, or for others. Nuggets seem more elegant because this food does not characterize luxury or lack. This socialization aims to increase fish consumption in Koto Damai Village. This socialization uses Factorial Design and Nugget content, which consists of 2 factors. The first factor is the ingredients used to make nuggets, including: Fish Fillet, Catfish, Carrots, Scallions, Garlic, Salt and seasonings, Wheat Flour, Panir Flour, Eggs, and Water. The second factor is the type of fish, namely: Catfish.