PEMBERDAYAAN MASYARAKAT DESA BOCEK MELALUI PELATIHAN DIVERSIFIKASI PRODUK OLAHAN IKAN LELE MENJADI DIMSUM INOVATIF
DOI:
https://doi.org/10.29303/abdiinsani.v13i5.3383Keywords:
Catfish, Community empowerment, Fish processing diversification, Food product innovation, Sustainable economyAbstract
Bocek Village, located in Karangploso District, Malang Regency, has considerable potential in freshwater fisheries, particularly in catfish (Clarias sp.) cultivation. However, most of the harvested fish are still sold in fresh form without any processing, resulting in low economic value. The lack of knowledge and skills among the community in processing fish into value-added products remains a major constraint. Therefore, training activities are needed to enhance the community’s capacity in developing innovative catfish-based food products utilizing local resources. This activity aimed to improve the knowledge, skills, and motivation of the Bocek Village community, particularly members of the Family Welfare Empowerment (PKK) group, in processing catfish into innovative dimsum products that are economically valuable and consumer-preferred. The training applied the Participatory Action Learning System (PALS) approach, which included pre-test, theoretical instruction, hands-on practice in producing innovative catfish dimsums, hedonic testing, and post-test evaluation. The hedonic test involved 34 untrained panelists who assessed the appearance, aroma, taste, and texture attributes of the product. The results showed an increase in participants’ understanding, with the average score rising from 56.8% on the pre-test to 87.3% on the post-test. The innovative catfish dimsum received high acceptance, with mean scores of 6.2 for appearance, 5.9 for aroma, 6.5 for taste, and 6.3 for texture. Participants also demonstrated good application of sanitation principles and local ingredient innovation. This program effectively enhanced fish processing skills and has the potential to support economic independence in Bocek Village through the development of local superior products based on catfish.
Downloads
References
Anam, C., Amiroh, A., Qibtiyah, M., Karina, A. G., Masahid, A. D., & Witono, Y. (2023). Formulasi Dimsum Ikan Curah Berdasarkan Karakteristik Organoleptik dan Fisik. Agrointek, 17(3), 537–548.
Astuti, I., & Auliyah, N. (2024). Analisis Protein dan Lemak pada Dimsum Ikan Nila dengan Penambahan Tepung Sagu. Gorontalo Fisheries Journal, 7(1), 35–40.
Badan Standardisasi Nasional. (2013a). Dimsum Ikan (SNI 7758:2013). BSN.
Badan Standardisasi Nasional. (2015). SNI 2346:2015—Petunjuk Pengujian Organoleptik dan/atau Sensori di Laboratorium. BSN.
Badriyah, I., Nikmawati, E. E., & Setiawati, T. (2024). Daya Terima Dimsum Ikan Nila dengan Penambahan Tepung Kacang Koro Pedang (Canavalia ensiformis) Nuniro. Jurnal Pendidikan Tata Boga dan Teknologi, 5(3), 506–515.
Djamaludin, H., Ma’rifat, T. N., Setyono, L., Hawa, L. C., Siswidiyanto, S., Siburian, E., & Putra, K. A. (2023). Digitalisasi Promosi Wisata dan Optimalisasi Produk Unggulan Berbasis Komoditas Lokal Kawasan Wisata Telaga Ngebel. GERVASI: Jurnal Pengabdian kepada Masyarakat, 7(3), 1218–1230.
Djamaludin, H., Sulistiyati, T. D., Puspitasari, Y. E., & Notonegoro, H. (2024). Fortifikasi Tepung Eucheuma cottonii pada Nugget Udang Vaname sebagai Sumber Yodium. Amerta Nutrition, 8(3), 409–415.
Effendi, W. O. N. A., Nadia, L. M. H., Rejeki, S., & Huli, L. O. (2022). Pengaruh Penambahan Wortel (Daucus carota L.) terhadap Karakteristik Kimia Dimsum Ikan Nila (Oreochromis sp.). Prosiding Seminar Ilmiah Nasional FPIK Universitas Muslim Indonesia, 140–153.
Hardoko, H., Panjaitan, M. A. P., Suprayitno, E., Sasmito, B. B., Chamidah, A., Sulistiyati, T. D., … & Tambunan, J. E. (2021). Pelatihan Pengolahan Se’i Tuna dengan Fortifikasi Ekstrak Daun Jati di Desa Gajahrejo Kabupaten Malang. In Prosiding Konferensi Nasional Pengabdian kepada Masyarakat dan Corporate Social Responsibility (PKM CSR) (Vol. 4, pp. 642–648).
Hardoko, H., Suprayitno, E., Prihanto, A. A., Firdaus, M., Chamidah, A., Kartikaningsih, H., Puspitasari, Y. E., Tambunan, J. E., & Djamaludin, H. (2025). Pelatihan Assessment Mutu Dimsum Ikan dengan Uji Sensori di Desa Krenceng, Kecamatan Nglegok, Kabupaten Blitar, Jawa Timur. Jurnal Abdi Insani, 12(4), 1584–1592. https://doi.org/10.29303/abdiinsani.v12i4.2427
Lawless, H. T., & Heymann, H. (2010). Sensory Evaluation of Food: Principles and Practices (2nd ed.). Springer. https://doi.org/10.1007/978-1-4419-6488-5
Leko, N. F., Lawalata, V. N., & Tetelepta, G. (2022). Kajian Daya Terima Food Bar Pisang Tongka Langit (Musa troglodytarum) dengan Penambahan Kenari. Jurnal Agrosilvopasture-Tech, 1(2), 37–43.
Mardiah, A., Karina, I., & Fitria, E. A. (2022). Uji Organoleptik Kesegaran Ikan Layang (Decapterus sp.) Selama Penanganan Suhu Dingin. SEMAH: Jurnal Pengelolaan Sumberdaya Perairan, 6(2), 97–111.
Simanjuntak, A. T., & Pato, U. (2020). Pembuatan Dimsum Ikan Nila dengan Penambahan Tepung Kedelai. SAGU Journal of Agricultural Science and Technology, 19(2), 1–9.
Simanullang, I. R., Susanti, L., & Hidayat, L. (2021). Pengaruh Konsentrasi Jantung Pisang Kepok (Musa paradisiaca) terhadap Sifat Fisik, Kimia, dan Organoleptik Dimsum Ikan Nila (Oreochromis niloticus). Naturalis, 10(1), 132–143.
Stone, H., Bleibaum, R. N., & Thomas, H. A. (2020). Sensory Evaluation Practices (5th ed.). Academic Press.
United Nations Development Programme (UNDP). (2023). Sustainable Development Goals Report 2023. UN Publications.
