Pendampingan Dan Pelatihan Diversifikasi Pengolahan Ikan Bagi Ibu-Ibu Nelayan Di Pulau Sembilan Kabupaten Sinjai
DOI:
https://doi.org/10.33477/bs.v8i2.1140Abstract
Community service is intended to educate or transfer knowledge from information sources to recipients of information. This program has provided changes both socially and economically with the main target being welfare. The Sembilan Island region is one of the areas located in Sinjai Regency which has considerable land and sea potential. The marine and fisheries sector in this region in the short term is known as a sector that is able to have an impact on production activities from other sectors (Output Multiplier / OM) and increase in people's income (Income Multiplier / IM). The community service program that has been carried out involves 30 fishermen mothers in Pulau Sembilan and divided into 5 small groups accompanied by tutorials. Fish is processed into various products including fish balls, fish nuggets and shredded fish. The assistance and training that has been done have increased the community's confidence in increasing their income (Income Multiplier / IM) so that they can sustain the community's economy in Sembilan Island, Sinjai Regency. Key Words: Training, Diversification, Processed Products, FishermenReferences
Afonso, Claudia., Lourenco, Helena Maria., Cardoso Carlos., Bandarra, Narcisa Maria., Carvalho, Maria Luisa., Castro, Matilde., Nunes, Maria Leonor. (2013). From Fish Chemical Characterisation to the Benefit – Risk Assesment – Part A. Food Chemistry. 137. 99 – 107.
Clucas, I.J. and Ward, A. R. (1996). Post-Harvest Fisheries Development: A Guide to Handling, Preservation, Processing and Quality. Natural Resources Institute.
Hadiroiyoto, Suwendo. (1993). Teknologi Pengolahan Hasil Perikanan, Jilid I. Yogyakarta: Liberty. Hlm.56
Murray, J & Burt, J. R. (2001). The composition of Fish. Torry Advisory Note no 38. Torry Research Station. Aberdeen http://www.fao.org.
Hadiwiyoto, Suwedo. (1993). Teknologi Pengolahan Hasil Perikanan. Yogyakarta: Liberty. 275 hlm.
Ilyas, Sofyan. (1983). Teknologi Refrigerasi Hasil Perikanan Jilid I. Jakarta: CV Paripurna. Hlm.35
Isabel Martinez-Valverde, Maria Jesus Periago, Marina Santaella, Gaspar Ros. (2000). The Content and Nutritional Significance of Minerals on Fish Flesh in the Presence and Absence of Bone. Food Chemistry 71, 503 – 509.
Jabeen Farhat and Chaudry, Abdul Shakoor. (2011). Chemical Composition and Fatty Acid Profiles of Three Freshwater Fish Species. Food Chemistry 125. 991-996.
Ladrat, C., Verrez-Bagnis, V., Noel, J., and Fleurence, J. (2003). In Vitro Proteolysis of Myofibrillar and Sarcoplasmic Protein of White Muscle of Sea Bass (Dicentrarchus labrax L): Effect of Chathepsine B, D and L. Food Chemistry. 81, 517 – 525.
Marcela Veles Alaves, Lia C, Mendez Rodriguez, Juan A. De Anda Montanez, C. Humberto Meija, Felipe Galvan Magana, Tania Zenteno-Savin. (2014). Vitamin C and E Concentration in Muscle of Elasmobranch and Teleost Fishes. Comparative Biochemistry and Physiology, Part A. 170 (2014) 26-30.
Moelyanto, R. (1992). Pengawetan dan Pengolahan Hasil Perikanan. Jakarta: Penebar Swadaya. Hlm.27-29
Nurnadia, A.A., Azrina, A. and Amin, I. (2011). Proximate Composition and Energetic Value of Selected Marine Fish and Shellfish From the West Coast of Peninsular Malaysia. International Food Research Journal 18 : 137 – 148.
Ricci, Ignacio. (2011). Penanganan Ikan di Kapal (Hendling) Alat Tangkap dan Pengawet Ikan. Dalam http://www.perikanan.web.id
Rijal, M. (2016). PENGOLAHAN DAN PENINGKATAN KADAR PROTEIN FISH NUGGET BERBAHAN DASAR LIMBAH IKAN DENGAN PEMBERIAN EKSTRAK KULIT NANAS. Biosel (Biology Science and Education): Jurnal Penelitian Sains dan Pendidikan, 5(1), 84-92.
Rijal, M. (2016). Diversifikasi Produk Olahan Ikan Bagi Ibu-Ibu Nelayan Di Dusun Mamua Kabupaten Maluku Tengah. Biosel: Biology Science and Education, 6(2), 159-170.
Rijal, M. (2016). Analisis Kandungan MPN dan ALT Total Pada Fish Nugget Berbahan Dasar Limbah Ikan. Biosel: Biology Science and Education, 5(2), 144-151.
Rodrigues, Nuria-Rubio., Beltran, Sagrario., Jaime, Isabel., M de Diego, Sara., Sanz, Maria Teresa., and Carballido, Jordi Rovira. (2010). Production of Omega 3 Polyunsaturated Fatty Acid Concentrates. Review. Innovative Food Science and Emerging Technologies. 11. 1-12.
Seadragon. (2010). Pendinginan ikan dengan menggunakan es balok. Dalam Pendinginan-ikan-dengan-menggunakan-es.html
Vareltzis, K. (2000). Fish Protein From Unexploited and Undeveloped Sources. In G. Doxastakis & V. Kiosseouglou (Eds), Novel Macromolecules in Food Systems. Amsterdam Elsevier. (pp. 133-159).
Downloads
Published
Issue
Section
License
Authors who publish with this journal agree to the following terms: Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.