PELATIHAN NUGGET IKAN BANDENG (Chanos chanos): PILIHAN CERDAS UNTUK CAMILAN SEHAT DI SMA NEGERI 2 TARAKAN
DOI:
https://doi.org/10.29303/abdiinsani.v12i8.2709Keywords:
Milkfish, Nugget, Processed fishAbstract
The preference for convenience foods such as junk food and fast food has grown rapidly in line with the adoption of modern lifestyles. The ease of access, speed of preparation, and variety of flavors and shapes are attractive factors for consumers of all ages. Properly processing convenience foods can provide significant benefits, especially when considering nutritional aspects, the use of safe and appropriate food additives, and hygiene during the production process. This training activity aims to increase students' knowledge regarding healthy convenience foods and improve their skills in processing milkfish (Chanos chanos) into nuggets, a processed product with high nutritional value. The training was conducted through lectures, live demonstrations, and group practice sessions, involving groups of students at SMA 2 TARAKAN. The training materials covered the importance of diversifying fish processing, milkfish bone removal techniques, and steps for making hygienic and economical nuggets. Evaluation results based on observations, questionnaires, and discussions showed an increase in participants' understanding and skills in processing milkfish into nuggets. Approximately 80% of participants were able to produce final products with good shape, texture, and color, while 20% of participants experienced difficulty in determining the right dough consistency and appropriate frying technique to produce good nugget color and texture. Overall, 92% of participants were able to understand the characteristics of milkfish, the application of cold chain, the application of sanitation in processing, the process of removing milkfish thorns and the process of making fish nuggets., so this activity is expected to support food security and increase knowledge about delicious and nutritious food.
Downloads
References
Aberle, E. D., Forrest, J. C., Gerrard, D. E., & Mills, E. W. (2001). Principle of meat science (4th ed.).
Lowa: Kendall Hunt Publishing Company.
Amalia, U. (2012). Shelf life estimation of “So Lite” fish nugget. Saintek Perikanan: Indonesian Journal
of Fisheries Science and Technology, 8(1), 27–31. (https://doi.org/10.14710/ijfst.8.1.27-31)
Amertaningtyas, D. A. (2021). Penggunaan tepung terigu dan tepung tapioka pada nugget hati ayam
dan nugget hati sapi. Jurnal Ilmu Ternak Universitas Padjadjaran, 21(2), 143.
(https://doi.org/10.24198/jit.v21i2.36613)
Badarudin, M. I. (2020). Pengolahan bakso ikan tenggiri (Scomberomorus commersonni) dengan
konsentrasi tepung tapioka berdasarkan uji organoleptik tenggiri. Jurnal Riset Perikanan dan
Kelautan, 1(2), 83–93. (https://ejournal.um-sorong.ac.id/index.php/jrpk/article/view/512)
Bagarinao. (1991). Biology of milkfish (Chanos chanos Forsskal). Iloilo: Aquaculture Department
Southeast Asian Fisheries Development Center (SEAFDEC).
Badan Pusat Statistik. (2021). Produksi perikanan budidaya menurut komoditas utama. Jakarta: Badan
Pusat Statistik.
Bonita, A. I., & Fitranti, D. Y. (2017). Konsumsi fast food dan aktivitas fisik sebagai faktor risiko kejadian
overweight pada remaja stunting SMP. Journal of Nutrition College, 6(1), 52–0. (http://ejournal-
s1.undip.ac.id/index.php/jnc)
Domili, R. (2018). Sanitasi dan hygiene pada proses pembuatan rambak ikan buntal pisang (Tetraodon
lunaris) di UKM Jaya Utama Kecamatan Mayangan Kota, Kota Probolinggo, Jawa Timur. Jurnal
Aquabis, 7(2), 1–5. (https://doi.org/10.31227/osf.io/c8axv)
Genesa, J., Sukendar, N. K., & Regia, S. (2018). Studi pembuatan nugget fungsional dari ikan cakalang
(Katsuwonus pelamis L.) dengan ekstrak buah mengkudu (Morinda citrifolia L.). Canrea Journal:
Food Technology, Nutritions, and Culinary Journal, 69–77.
(https://doi.org/10.20956/canrea.v1i1.24)
Hafiludin. (2015). Analisis kandungan gizi pada ikan bandeng yang berasal dari habitat yang berbeda.
Jurnal Kelautan, 8(1), 37–43. (http://journal.trunojoyo.ac.id/jurnalkelautan)
Kementerian Kelautan dan Perikanan. (2013). Keputusan Menteri Kelautan dan Perikanan Nomor
A/KEPMEN-KP/2013 tentang persyaratan jaminan mutu dan keamanan hasil perikanan pada
proses produksi, pengolahan dan distribusi. Jakarta: Kementerian Kelautan dan Perikanan.
Kementerian Kesehatan. (2017). Peraturan Menteri Kesehatan Nomor 32 Tahun 2017 tentang standar
baku mutu kesehatan lingkungan dan persyaratan kesehatan air untuk keperluan higiene sanitasi,
kolam renang, solus per aqua, dan pemandian umum. Jakarta: Kementerian Kesehatan.
Lawalata, V. N., Tetelepta, G., Kabrahubun, G., & Augustyn, G. H. (2023). Pengaruh formulasi puree ubi
jalar kuning dan daging ikan cakalang terhadap karakteristik kimia dan organoleptik nugget. Jurnal
Sains dan Teknologi Pangan, 8(4), 6566–6576.
Malle, S., Tawali, A. B., Tahir, M. M., & Bilang, M. (2019). Nutrient composition of milkfish (Chanos
chanos, Forskal) from Pangkep, South Sulawesi, Indonesia. Malaysian Journal of Nutrition, 25(1),
–162. (https://doi.org/10.31246/mjn-2018-0105)
Nusantari, E., Abdul, A., & Harmain, R. M. (2017). Ikan bandeng tanpa duri (Chanos chanos) sebagai
peluang bisnis masyarakat Desa Mootinelo, Kabupaten Gorontalo Utara, Provinsi Gorontalo.
Open access article under the CC–BY-SA license. Copy right © 2025, Hidayati et al., 3643
Agrokreatif: Jurnal Ilmiah Pengabdian Kepada Masyarakat, 3(1), 78.
(https://doi.org/10.29244/agrokreatif.3.1.78-87)
Prastiwi, W. D., Santoso, S. I., & Marzuki, D. S. (2017). Preferensi dan persepsi konsumsi produk nugget
sebagai alternatif konsumsi daging ayam pada masyarakat di Kecamatan Secang Kabupaten
Magelang. AGROMEDIA, 35(1). (https://doi.org/10.47728/ag.v35i1.194)
Purnomowati, I., Hidayati, D., & Saparinto, C. (2007). Ragam olahan bandeng. Yogyakarta: Kanisius.
Putri, N. N. F. M., Salampessy, R. B. S., & Sayuti, M. (2023). Karakteristik mutu, rantai dingin, rendemen
dan produktivitas pengolahan tuna (Thunnus sp.) cube beku di CV. Satu Tuna Nusantara,
Denpasar-Bali. Buletin Jalanidhitah Sarva Jivitam, 5(1), 11.
(https://doi.org/10.15578/bjsj.v5i1.12142)
Rifyal, R., Puji, D., Prastika, B., Yuni, N., Susanto, A., Rosadi, I., Rahmad, A., & Correspondence, R.
(2018). Milkfish fish as a business opportunity Kalirejo community, Gresik Regency. KONTRIBUSIA,
(1), 47–54. (http://www.Organisasi.org)
Rusilanti, & Kusharto, C. M. (2007). Sehat dengan makanan berserat. Jakarta: Agromedia.
Simanjuntak, E. A., Raswen, E., & Rahmayuni. (2017). Kombinasi pati sagu dan modified cassava flour
(MOCAF) dalam pembuatan nugget ikan gabus. Jurnal Online Mahasiswa Fakultas Pertanian
Universitas Riau, 4(1), 1–15.
Styawan, A. A., Hidayati, N., & Susanti, P. (2019). Penetapan kadar β-karoten pada wortel (*Daucus
carota* L) mentah dan wortel rebus dengan spektrofotometri visibel. Jurnal Farmasi Sains dan
Praktis, 5(1), 6–10. (https://doi.org/10.31603/pharmacy.v5i1.2293)
Sudradjat, A. (2008). Budidaya 23 komoditas laut menguntungkan (1st ed.). Jakarta: Penebar Swadaya.
Sumartini, Swastawati, F., & Agustini, T. W. (2014). Analyses of Omega 3,6,9 fatty acid and fenol
content of smoked milk fish (Chanos chanos Forsk) with combining between smoking fireplace
and smoking duration. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(1), 157–166.
(http://www.ejournal-s1.undip.ac.id/index.php/jpbhp)
Sundari, E. A., & Ukhty, N. (2022). Penerapan sanitasi hygiene pada pengolahan bakso udang di KUB
Rizki Sabena Kabupaten Aceh Singkil. Jurnal Perikanan Terpadu, 3(1), 6–11.
(https://doi.org/10.35308/jupiter.v3i1.4978)
Triharjono, A., Probowati, D., & Fakhry, M. (2013). Evaluasi sanitation standard operating procedures
kerupuk amplang di UD Sarina Kecamatan Kalianget Kabupaten Sumenep. AGROINTEK, 7(2), 76–
(https://doi.org/10.21107/agrointek.v7i2.2053)
Zhu, X., Zhang, R., Chu, F., He, Z., & Li, J. (2014). A flexible job shop scheduling approach using genetic
algorithms. Neurocomputing, 153, 83–95. https://doi.org/10.1016/j.neucom.2014.11.020
