PEMBERDAYAAN MASYARAKAT NELAYAN DESA LAMU BATUDAA PANTAI MELALUI OLAHAN PRODUK TULANG IKAN TUNA
DOI:
https://doi.org/10.29303/abdiinsani.v11i1.1340Keywords:
Lamu village, economic improvement, yellowfinAbstract
Lamu Village is a fishing village located on the beach or around the sea waters of Batudaa Beach Regency. Empowering the fishing community in Lamu Village can be important because fishermen are one of the main economic sectors in the village. Apart from that, Lamu Village is a village that is included in the category of villages experiencing extreme levels of poverty. In fact, Lamu Village has a lot of enormous natural potential, one of which is the potential for aquatic products because Lamu Village is in the coastal area of Tomini Bay. However, this enormous potential has not been utilized and managed optimally by the people of Lamu Village. The aim of this community service is to provide information regarding the handling of yellowfin tuna catches and training on diversifying noodle products from fish bones as a source of calcium. The methods used are counseling and training methods or direct demonstrations to the community, especially fishermen and PKK women. The results obtained from this training are that the community is able to process and utilize water products, especially those that are the potential of Lamu Village. The community has been able to make meatballs from tuna meat and noodles from tuna bone meal, which is able to create products that can give birth to MSMEs in the community.
Downloads
References
Farida, S. (2018). Kebiasaan Konsumsi Ikan Laut, Tingkat Konsumsi, Status Gizi, dan Prestasi Belajar Siswa Sekolah Dasar Di Daerah Pantai dan Bukan Pantai. Jurnal Gizi Dan Pangan Soedirman (J. Gipas), 2(2), 1–15.
Ali, M., Nisak, F., & Pratiwi, Y. I. (2020). Pemanfaatan Limbah Cair Ikan Tuna Terhadap Pertumbuhan Tanaman Pakchoy Dengan Wick System Hydroponik. Agro Bali: Agricultural Journal, 3(2), 186-193.
Hafsiyah, N. A. (2018). Analisis Kandungan Gizi Tepung Tulang Ikan Tuna (Thunnus sp.) sebagai Alternatif Perbaikan Gizi Masyarakat. [Skripsi]. Universitas Islam Negeri Alauddin Makassar. Makassar.
Indarti, I., & Wardana, D. S. (2013). Metode Pemberdayaan Masyarakat Pesisir melalui Penguatan Kelembagaan di Wilayah Pesisir Kota Semarang. BENEFIT: Jurnal Manajemen dan Bisnis, 17(1), 75-88.
Kurniasih, Rahmati, N. A., Umamah, A., & Widowati, D. R. (2019). English Conversation Class (ECC) Untuk Menciptakan English Environment. Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS), 2(2), 161–169. https://doi.org/10.33474/jipemas.v2i2.2571
Martino, Y. A., Sulistiowati, E., & Purnomo, Y. (2018). Model Pemberdayaan Santri Ponpes Al-Hidayah Batu Alang Sebagai Kader Kesehatan Berbasis Terapi Herbal. Jurnal Inovasi Hasil Pengabdian Masyarakat (Jipemas), 1(2), 86–93. https://doi.org/10.33474/jipemas.v1i2.1514
Meiyasa, F., & Tarigan, N. (2020). Pemanfaatan Limbah Tulang Ikan Tuna (Thunnus sp.) sebagai Sumber Kalsium dalam Pembuatan Stik Rumput Laut. Jurnal Teknologi Pertanian Andalas, 24(1), 66-75.
Moranda, D. P., Handayani, L., & Nazlia, S. (2018). Pemanfaatan Limbah Kulit Ikan Tuna Sirip Kuning (Thunnus albacares) sebagai Gelatin: Hidrolisis Menggunakan Pelarut HCL dengan Konsentrasi Berbeda. Acta Aquatica: Aquatic Sciences Journal, 5(2), 81-87.
Razali, I. (2004). Strategi Pemberdayaan Masyarakat Pesisir dan Laut. Jurnal Pemberdayaan Komunitas, 3(2), 61-68.
Sadiyah, K., Nurita, E., & Lesmana, R. (2019). Pelatihan Manajemen Keuangan bagi Nelayan Kepulauan Seribu Pasca Penjualan Hasil Tangkapan Ikan. Jurnal Abdimas, 1(1), 1-7.
Sembiring, E. B., Neta, F., Nashrullah, M., Wirawan, A., & Lumombo, L. (2019). Pemberdayaan Masyarakat Kampung Rempang Cate melalui Pelatihan Pemasaran Digital untuk Produk Unggulan Pasir Panjang. Jurnal Pengabdian Kepada Masyarakat Politeknik Negeri Batam, 1(2), 104-117.
Setyowati, N., Rahayu, W., & Khomah, I., (2018). Pemberdayaan Usaha Olahan Tuna melalui Pemanfaatan Limbah Ikan Tuna. Jurnal DIANMAS, 7(1), 69-74.
Trilaksani, W., Salamah, E., & Nabil, M. (2006). Pemanfaatan Limbah Tulang Ikan Tuna (Thunnus sp.) sebagai Sumber Kalsium dengan Metode Hidrolisis Protein. Jurnal Pengolahan Hasil Perikanan Indonesia, 9(2), 34-45.
Trisnaningsih, D. (2014). Kadar Protein dan Betakaroten Bakso Ikan Tuna yang Diperkaya Jamur Merang (Volvariella volvaceae) dan Umbi Wortel. [Artikel Publikasi Ilmiah]. Fakultas Keguruan dan Ilmu Pendidikan. Universitas Muhammadiyah Surakarta, Surakarta.
Sispaditanianggi, L. (2017). Perancangan Mesin Penggiling Ikan Tuna untuk Bahan Baku Pembuatan Nugget dengan Kapasitas 60 kg/jam. [Skripsi]. Universitas Muhammadiyah Malang, Malang.