Diversifikasi Produk Pengolahan Ikan pada Kelompok Ibu Rumah Tangga Pengusaha Karamba Ikan Banyu Hirang, Desa Bangkal, Kecamatan Cempaka, Kota Banjarbaru, Kalimantan Selatan

Fish Processing Product Diversification on Employers Housewife Group Karamba Fish Banyu Hirang, Village Bangkal, District Cempaka, Banjarbaru City, South Borneo

  • Nooryantini Soetikno Universitas Lambung Mangkurat
  • Yuspihana Fitrial Universitas Lambung Mangkurat
  • Iin Khusnul Khotimah Universitas Lambung Mangkurat
Keywords: Diversification, presto of carp, tilapia nuggets, Bangkal Village

Abstract

Fishery product diversification activities can be used to overcome problems that are often experienced by fish cage entrepreneurs. If there is an excess harvest of fresh fish or the yield is forced to do due to sudden changes in water conditions (such as water pollution, excess capacity of the buyer, the death of fresh fish), the problem has not resolved so far. The purpose of this activity is to provide knowledge and skills for housewife of “karamba” businesspeople in the form of making presto of soft thorn carp and nugget of tilapia in Bangkal Village, Cempaka District, Banjarbaru City, South of Kalimantan. The method used in this activity is the survey, demonstration, and evaluation of the implementation of activities. The results of this activity were in the form of nuggets of tilapia and presto of soft thorn carp produced by housewives of businesspeople from Banyu Hirang Village in Bangkal Village as participants. In addition to its delicious taste, has a high protein nutritional value, these processed products can also sell as a source of household income.

Downloads

Download data is not yet available.

Author Biographies

Nooryantini Soetikno, Universitas Lambung Mangkurat

Lecturer of Fisheries Product Technology

Universitas Lambung Mangkurat

Yuspihana Fitrial, Universitas Lambung Mangkurat

Lecturer of Fisheries Product Technology

Universitas Lambung Mangkurat

Iin Khusnul Khotimah, Universitas Lambung Mangkurat

Lecturer of Fisheries Product Technology

Universitas Lambung Mangkurat

References

Abimanyu. 2009. Pengaruh Penyimpanan Beku terhadap Kualitas Produk Nugget Ikan Laut Manyung (Arius thalassinus L.) dan Ikan Lele Air Tawar (Clarias Gariepinus B.). Laporan Skripsi Program Studi Biologi, Fakultas Teknologi, Universitas Atmajaya, Yogyakarta.
Adawyah, R. 2007. Pengolahan dan Pengawetan Ikan. Bumi Aksara. Jakarta.
Hadiwiyoto, S. 1995. Teknologi Pengolahan Hasil Perikanan. Liberty. Yogyakarta.
Ilyas. 1983. 1983. Teknologi Refrigerasi Hasil Perikanan. Teknologi Pendinginan Ikan. CV. Paripurna. Jakarta.
Novia, Sri. R. 2003. Pembuatan Nugget Ikan dari Jenis Ikan yang Berbeda Terhadap Penerimaan Konsumen. Skripsi. Fakultas Perikanan. Universitas Lambung Mangkurat. Banjarbaru.
Purpasari, D. 2011. Pemberian Jenis Umbi yang berbeda sebagai Sumber Karbohidrat Alternatif untuk perbaikan Tekstur Nugget Ikan Nila. Skripsi. Fakultas Perikanan dan Ilmu Kelautan. Universits Lambung Mangkurat.
Salman, M.L. 1999. Nugget Udang. Instansi Teknologi Hasil Pertnian. PPG. Pertanian. Jakarta.
Published
2018-11-01
How to Cite
Soetikno, N., Fitrial, Y., & Khotimah, I. K. (2018). Diversifikasi Produk Pengolahan Ikan pada Kelompok Ibu Rumah Tangga Pengusaha Karamba Ikan Banyu Hirang, Desa Bangkal, Kecamatan Cempaka, Kota Banjarbaru, Kalimantan Selatan. PengabdianMu: Jurnal Ilmiah Pengabdian Kepada Masyarakat, 3(2), 167-176. https://doi.org/10.33084/pengabdianmu.v3i2.385