TRAINING FOR FISH BASED FOOD PROCESSING IN CREATING ECONOMIC OPPORTUNITIES FOR RESIDENTS  IN TARUNA JAYA DISTRICT

Nurhasanah Nurhasanah; A. Hadian Pratama  Hamzah; Prabawa Eka  Soesanta; Suratni Suratni

doi:10.31004/cdj.v4i2.15077

Authors

Nurhasanah Nurhasanah Universitas Terbuka
A. Hadian Pratama Hamzah Universitas Terbuka
Prabawa Eka Soesanta Universitas Terbuka
Suratni Suratni Universitas Terbuka

DOI:

https://doi.org/10.31004/cdj.v4i2.15077

Keywords:

Empowerment, Food Diversification, Micro Business, Training, Tuna

Abstract

Segara Jaya Village, Taruma Jaya District, Bekasi Regency has a mangrove ecotourism location which is now starting to be visited by tourists. The location is more specifically used as the Bekasi Regency Mangrove Restoration and Learning Center by the Ministry of Maritime Affairs and Fisheries. Even though many tourists have visited there, the life of the people is still not up to standard. Based on preliminary observations, it is known that people's income is between Rp. 800,000 to Rp. 900,000. This amount is far from enough to meet their daily needs. The people in Segara Jaya Village generally rely on their livelihood as fishermen. The life of fishermen in this village is still very simple. In order to help meet the needs of the family, the fishermen's wives in Segara Jaya Village joined the Joint Business Group (KUB) which is engaged in the business of processing catches whose results are sold to tourists who visit the mangrove ecotourism there. In community service activities the approach taken is training and mentoring methods in marketing. As for the results of this community service activity, the results were obtained, the participants were able to practice it with good results, how to process tuna into processed food in the form of dumplings and tekwan. The drawback in this activity is that the processed products have a fishy taste that is very thin so that they tend to be unusual, further training is expected for new findings related to processing methods by suppressing the thick smell of fish and seasoning according to certain doses in the process of making this type of food.

References

Alhanannasir, A., Rejo, A., Saputra, D., & Priyanto, G. (2018). Karakteristik Lama Masak Dan Warna Pempek Instan Dengan Metode Freeze Drying. Jurnal Agroteknologi, 12(02), 158. https://doi.org/10.19184/j-agt.v12i02.9281

Alhanannasir, Idealastuti, Suyatno, Mukhtarudin, Sari, P. M., & Yani, A. V. (2019). Pelatihan Pengolahan Pempek Berbahan Jamur Tiram Putih Sebagai Pengganti Ikan. Suluh Abdi: Jurnal Ilmiah Pengabdian Kepada Masyarakat, 1(2), 69–74.

Andari, G., Ginting, N. M., Peternakan, J., Pertanian, F., Musamus, U., Pertanian, J. T., Pertanian, F., Musamus, U., Agribisnis, J., Pertanian, F., & Musamus, U. (2013). Inovasi Pempek Sutra Berbahan Baku Ikan Gastor Sebagai. 4(1), 38–42.

Dodo Murtado, A. (2020). Inovasi Pembuatan Pempek Bagi Pelaku Usaha Kecil Pempek Di Kota Palembang. SELAPARANG Jurnal Pengabdian Masyarakat Berkemajuan, 4(1), 324. https://doi.org/10.31764/jpmb.v4i1.2944

Gustin, O., Roziqin, A., Irawan, S., Sari, L. R., Lubis, M. Z., Anurogo, W., Brajawidagda, U., Santiputri, M., Kushardianto, N. C., Janah, N. Z., Mufida, M. K., Rokhayati, Y., Wibowo, A., Aji, S. B., Neta, F., Pratama, R. W., Rahmi, A., Ditya, D. N., & Nugraha, R. R. (2019). Pemanfaatan Hasil Tangkap Ikan melalui Pelatihan Pembuatan Pempek di Kampung Rempang Cate. Jurnal Pengabdian Kepada Masyarakat Politeknik Negeri Batam, 1(1), 46–58. https://doi.org/10.30871/abdimaspolibatam.v1i1.1180

Hadrayanti Ananda, S., Sarjana Ilmu Gizi STIKes Karya Kesehatan, P., Sarjana Keperawatan STIKes Karya Kesehatan Korespodensi, P., Prodi Sarjana Keperawatan STIKes Karya Kesehatan, T., Kunci, K., & Tenggiri, I. (2020). Karya Kesehatan Journal of Community Engagement PELATIHAN PEMBUATAN PEMPEK. 01, 13–15. https://stikesks-kendari.e-journal.id/K2JCE

Lilimantik, E., Sosial, P., Perikanan, E., Perikanan, F., Fisika, P., Matematika, F., Alam, P., Mangkurat, U. L., & Km, J. A. Y. (2022). Diversifikasi Produk Berbahan Dasar Ikan Patin Untuk Meningkatkan Pendapatan Masyarakat Di Desa Bincau Kecamatan Martapura Kabupaten Banjar. 6(3), 105–110.

Mulyadi, M., & Ghozali, T. (2022). Pendampingan Pengolahan Pempek Lele Sebagai Alternatif Usaha Masyarakat Di Desa Sampora. Jurnal Pengabdian Masyarakat Charitas, 2(01), 23–28. https://doi.org/10.25170/charitas.v2i01.3425

Rifqi, G. A., Saifuddin, S., Syarif, J., Murthadahadi, M., & Hasrin, H. (2021). Modifikasi Mesin Pencetak Empek-Empek Lenjeran Dengan Daya 1,5 Hp. Jurnal Mesin Sains Terapan, 5(1), 12. https://doi.org/10.30811/jmst.v5i1.2137

Sari, C. P. M., Khairisma, K., Puspitaningrum, R., & Nailufar, F. (2022). Pelatihan Pengolahan Ikan Bandeng Dalam Upaya Peningkatan Pendapatan Keluarga Di Desa Hagu Selatan Kecamatan Banda Sakti Kota Lhokseumawe. Jurnal Pengabdian Ekonomi Dan Sosial (JPES), 1(1), 6. https://doi.org/10.29103/jpes.v1i1.8181

Sulistiawati, S., Nur, R. M., Wahab, I., & Sofiati, T. (2021). Pelatihan Diversifikasi Produk Ikan Tuna untuk meningkatkan Kreativitas Masyarakat di Desa Kolorai Kecamatan Morotai Selatan Kabupaten Pulau Morotai. Journal Of Khairun Community Services (JKC), 1(1), 67–72.

Talib, A., & T, M. (2015). Karakteristik organoleptik dan kimia produk empek-empek ikan cakalang. Agrikan: Jurnal Agribisnis Perikanan, 8(1), 50–59. https://doi.org/10.29239/j.agrikan.8.1.50-59

Utama, A., Hatidah, H., & Ujang, U. (2022). Pendampingan Pemasaran Umkm Pempek Di Pasar Kuliner 26 Ilir Kota Palembang Pada Masa Pandemi Covid 19. AKM: Aksi Kepada Masyarakat, 3(1), 37–44. https://doi.org/10.36908/akm.v3i1.432

Veronica, M., Febriani, R. A., & Sari, R. (2020). Pengembangan Kewirausahaan “Kreasi Pempek Berbahan Nasi” Sebagai Produk Makanan Khas Kota Palembang. Jurnal Abdimas Mandiri, 4(1), 11–17. https://doi.org/10.36982/jam.v4i1.1038