PEMANFAATAN LIMBAH IKAN TUNA MENJADI PRODUK OLAHAN MAKANAN DENGAN KONSEP ZERO WASTE UNTUK MENINGKATKAN EKONOMI MASYARAKAT KAWASAN TELUK TOMINI

  • Iin Susilawati Lantu Jurusan Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Negeri Gorontalo
  • Indra G Ahmad Jurusan Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Negeri Gorontalo
  • Zc Fachrussyah Jurusan Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Negeri Gorontalo
  • Veggy Arman Jurusan Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Negeri Gorontalo

Abstract

Olimeyala Village is a village that has capture fisheries potential that has not been utilized optimally, especially in fishery product processing activities. So far, the use of fishery products is still limited to using meat, giving rise to quite high amounts of fishery waste. Therefore, the use of tuna fish by-products or waste (fish skin and fish bones) with a zero waste concept into processed fish cracker food is an effort to prevent environmental pollution due to the large amount of fishery waste. This service activity aims to educate and train the skills of the Olimeyala Village community and as an alternative business to improve the economy of the Olimeyala Village community. The method used in this activity is skills training in the form of a demonstration about the use of tuna waste into processed food products with a zero concept. The training provided is processing fish skin and tuna bone by-products into fish crackers. Training activity on making crackers from waste fish bones and fish skin into crackers. This activity of utilizing tuna fish waste into food products with the Zero Waste concept has a positive impact on the community in Olimeyala Village and will reduce environmental pollution caused by fishery waste

Downloads

Download data is not yet available.

References

Archer, M., Watson, R., & Denton, J. W. (2001). Fish Waste Production in the United Kingdom: The Quantities Produced and Oppor- tunities for Better Utilisation. Seafish Report Number SR537. Seafish. Grimsby.

Bhaskar, N., & Mahendrakar. N. S. 2008. Protein hydrolisate fromvisceral waste protein of catla (catla catla): optimazition of hydrolysis condition for acomercial neutral protease. Bioresource Technology, 99: 4105-4111.

Firlianty. 2009. Pemanfaatan limbah udang (Penaeus sp.) sebagai alternatif bahan pengolahan kerupuk untuk mengu- rangi resiko pencemaran lingkungan. J. Perikanan Tropis 4(2): 450-459.

Haryati, S., & Munandar, A. 2012. Penerapan Konsep Zero Waste Pada Pengolahan Abon Ikan Bandeng (Chanos chanos). Jurnal perikanan dan Ilmu Kelautan, 2(2), 127-130.

Indraswari, C.H. 2003. Rambak Kulit lkan. Yogyakarta: Kanisius.

Jung, W. K., Park, P. J., Byun, H. G., Moon, S. H., Kim, S. K. (2005). Preparation of hoki (Johnius belengerii) bone oligophosphopeptide with a high affinity to calcium by carnivorous intestine crude proteinase. Food Chem 91: 333-340.

Luhur, E.S., Zulham, A., Haryadi, J. 2016. Potensi Pemanfaatan Limbah Perikanan di Banda Aceh. Buletin Ilmiah “MARINA” Sosial Ekonomi Kelautan dan Perikanan, 2(1): 37-44.

Rinjani. 2017. Potensi Pemanfaatan Limbah Industri Perikanan Tuna. [Skripsi]. Bogor: Institut Pertanian Bogor.

Rohmah, D. Y. N., Darmanto, Y. S., & Amalia, U. 2015. Karakteristik Lem Dari Tulang Ikan Dengan Habitat Yang Berbeda (Payau, Tawar, Laut). Jurnal Bioteknologi Hasil Perikanan. Universitas Diponegoro. 4(2), 11-16.

Sulaeman D. 2008. Zero Waste [Prinsip Menciptakan Agro-industry Ramah Lingkungan]. Jakarta: Direktorat Pengolahan Hasil Pertanian.

Wahyuni, S. 2011. Histamin Tuna (Thunnus sp.) dan Identifikasi Bakteri Pembentuknya Pada Kondisi Suhu Penyimpanan Standard. [Skripsi]. Teknologi Hasil Perikanan IPB. Bogor.

Zainuddin, M. F., Rahmania, R. N., Zakiyatul, R., Hamzah, M., & Fitriyah, A. 2019. Proses Pembuatan dan Pemanfaatan Limbah Tulang Ikan Binggul menjadi Kerupuk Tuibee di Desa Daun Dusun Daun Barat Club Syebhen Star Sangkapura Pulau Bawean. DedikasiMU (Journal of Community Service), 1(1): 18-34.

Zwia. (2004). Zero Waste International Alliance, working towards without waste. http://zwia.org/standards/zw‐definition/ %0A

Published
2024-01-31
How to Cite
Lantu, I. S., Ahmad, I. G., Fachrussyah, Z., & Arman, V. (2024). PEMANFAATAN LIMBAH IKAN TUNA MENJADI PRODUK OLAHAN MAKANAN DENGAN KONSEP ZERO WASTE UNTUK MENINGKATKAN EKONOMI MASYARAKAT KAWASAN TELUK TOMINI. Jurnal Abdi Insani, 11(1), 170-176. https://doi.org/10.29303/abdiinsani.v11i1.1160
Section
section editor