PEMBERDAYAAN WANITA NELAYAN MELALUI DIVERSIFIKASI PRODUK PERIKANAN DI KOTA TERNATE
DOI:
https://doi.org/10.29303/abdiinsani.v10i1.856Keywords:
Small-scale industry of Jambula, diversification product, fishery womenAbstract
The Standard of living for fishermen’s families can be achieved through economic creativity by developing and diversifying fishery products. Women in fishery families have an essential contribution and an important role in their households. However, the part is not only domestically but also publicly, such as in marketing the products, refinement of the fishing gears, and fishing activities, among others. The object of the Community Service is mentoring activities and imparting knowledge through the diversification of fishery processing product with the fisherwomen (fishermen's wives and fisherman's daughters who do not have regular activities) as the targeted people. The activity was carried out in July 2022 at the Jambula KUB, Ternate City, North Maluku Province. Initial activities conducted were observation and discussion related to the desire and interest of fisherwomen to utilize fishery products to have added value through the process of fish catches. Results: The outputs that will result from this community service activity are (1) diversification of fish food products (local name : mpek=mpek and fish meatballs); (2) transferring of business management knowledge on how to make financial report for fishermen's families and (3) introducing the use digital media for business and marketing purposes and (4) the ability of fisherwomen to obtain other income from the small-scale fishery that has an impact on the family welfare, (5) Fishermen's family life is more prosperous and (6) scientific publications through reliable journals.
Downloads
References
Ahmad, T., & Marlena, T. (2015). Karakteristik Organoleptik Dan Kimia Produk Empek-Empek Ikan Cakalang. Jurnal Ilmiah Agribisnis Dan Perikanan (Agrikan UMMU-Ternate). https://doi.org/https://doi.org/ 10.29239/j.agrikan.8.1.50-59.
Alhanannasir., Dasir., & Belasanjaya, D. (2018). Karakteristik Fisik, Aroma dan Protein Pempek Lenjer Dengan Metode Frekuensi Pencucian Air Es. Proceeding of The 8 th University Research Colloquium 2018 Universitas Muhammadiyah Purwokerto. 135–143.
Aprilianingtyas, Y. (2009). Pengembangan Produk Empek-Empek Palembang Dengan Penambahan Sayuran Bayam Dan Wortel Sebagai Sumber Serat Pangan. [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
Buckle, K. A. (1987). Ilmu Pangan. Jakarta (ID) : Universitas Indonesia Press.
Dahlia., Nuraeni., & Hadijah. (2019). Pemberdayaan Masyarakat Nelayan Melalui Pengolahan IkanUntuk Mendukung Program Mp3 Pemerintah Kabupaten Majene. Jurnal Dedikasi Masyarakat, 2(2), 52 – 58. ISSN. 2598-7984. https://doi.org/http://doi.org/10.31850/jdm.v2i2.378 .
Fadhallah, E. G., Nurainy, F., & Suroso, E. (2021). Karakteristik Sensori, Kimia dan Fisik Pempek dari Ikan Tenggiri dan Ikan Kiter Pada Berbagai Formulasi. Jurnal Penelitian Pertanian Terapan, 2(1):16. https://doi.org/10.25181/jppt.v21i1.1972.
Fahmi, A. (2012). Kadar Protein dan Ca Pada Ikan Teri Asin Hasil Pengasinan Dengan Abu Pelepah Kelapa. [Tugas Akhir]. Fakultas Keguruan dan Ilmu Pendidikan Universitas Muhammadiyah Surakarta.
Fajri, M. Y. (1997). Kajian Mutu Empek-Empek Palembang Dari Ikan Belida (Notopteruus chitala). [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
Helen, J. L. & Joyce, C. V. P. (2021). Pemberdayaan Kelompok Perempuan Pesisir Kelurahan Bahu Dalam Diversifikasi Produk Hasil Perikanan. Jurnal Perempuan Dan Anak Indonesia. DOI: https://doi.org/10.35801/jpai.2.2.2021.32191.
Nofitasari, N., Badar., & Syarif, W. (2015). Pengaruh Penggunaan Jenis Ikan yang Berbeda Terhadap Kualitas Pempek. E-Journal Home Economic and Tourism, 10(3), 356–369.
Rofiq, M., & Ernawati. (2017). Proporsi Penambahan Tepung Tapioka dan Lama Perebusan Terhadap Kualitas Pempek Ikan Belut (Monopterus albus). TEKNOLOGI PANGAN: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, DOI: https://doi.org/10.35891/tp.v8i1.530
Sari, M. O. S. K., Suharno, B., & Rahayu, P. (2016). Kandungan Protein dan Sifat Organoleptik Pempek Ikan Rucah dengan Berbagai Konsentrasi Bawang Putih (Allium sativum). In: Prosiding Seminar Nasional Sains dan Entrepreneurship III Tahun 2016. Semarang.
Soekarto. (1985). Penilaian Organoleptik Untuk Industri Pangan dan Hasil Pertanian. Jakarta (ID) : Bharata Karya Aksara.
Sugito., & Ari, H. (2006). Penambahan Daging Ikan Gabus (Ophicepallus Strianus Blkr) dan Aplikasi Pembekuan Pada Pembuatan Pempek Gluten. Jurnal Ilmu-Ilmu Pertanian Indonesia. Https://Doi.Org/10.31186/Jipi.8.2.147-151
Sri, H., Kartib, B., Eri, M., Ipit, Z., Yani, N., & Karim, E. (2020). Pemberdayaan Perempuan Nelayan Melalui Pelatihan Diversifikasi Produk Olahan Ikan Di Desa Pangandaran Kabupaten Pangandaran. Jurnal Aplikasi Ipteks untuk Masyarakat, DOI : https://doi.org/10.24198/dharmakarya.v9i4.31290
Wahono., Niswatul, I., & Setiawan, A. (2020). Andragogi: Paradigma Pembelajaran Orang Dewasa Pada Era Literasi Digital. Proceding of 1th Conference of Elementary Studies 2020. Literasi Dalam Pendidikan di Era Digital Untuk Generasi Milenial.Surabaya,Oct 30.
Winarno, F. G. (1992). Pangan, Gizi, Teknologi dan Konsumen. Jakarta (ID) : PT Gramedia Pustaka Utama.
Winarno, F. G. (1993). Kimia Pangan dan Gizi. Jakarta (ID) : PT Gramedia Pustaka Utama.