PENERAPAN INOVASI PEMBUATAN IKAN LELE ASAP INTRODUKSI GAMBIR PADA POKLAHSAR RULE (RUMAH LELE) ATHALLAH

Authors

  • Selly Ratna Sari Universitas Sumatera Selatan
  • guttifera Guttifera Universitas Sumatera Selatan
  • rizki eka puteri Universitas Sumatera Selatan
  • siti lestari Universitas Sumatera Selatan
  • maya resta kanya Universitas Sumatera Selatan

DOI:

https://doi.org/10.29303/abdiinsani.v10i1.878

Keywords:

Innovation, Introduction, Rule : Rumah lele, gambir

Abstract

Rule Athallah has developed several processed fishery products, especially processed catfish-based products since 2017. Some of the superior products developed are smoked catfish, shredded catfish, let's go (ready-to-fry seasoned catfish), various crackers. The production and marketing process is carried out on an MSME scale and there has been no application of product development innovations to improve the quality of the products to be marketed. This activity aims to increase the value of smoked catfish products, increase the selling value of smoked catfish products produced by Poklahsar Rule Athallah so that the resulting products are able to reach a larger market. The activities carried out included counseling regarding the potential use of gambier in smoked catfish and hands-on training on making smoked catfish with the introduction of gambier. The material presented at the extension was followed by training on the role of gambier DNA production in fishery products. The partner of this activity is Poklahsar Rule Athallah. The implementation of activities is carried out offline, both counseling and direct training. Participants were given training on the procedure for selecting raw materials in the form of the right fresh fish, fish cutting techniques and lastly adding gambier to catfish before the smoking process was carried out. The series of service activities carried out is a solution to the problems faced by partners in increasing the value of products sold. The application of innovation in the form of the introduction of gambier in fishery products can directly increase the functional value of the resulting smoked catfish product. community service activities in the form of implementing innovations that can have an impact on sales which will later increase the income of members who are members of the Poklahsar Rule Athallah.

Downloads

Download data is not yet available.

References

Husen, A., & Ruslan, A. D. (2018). Pengaruh lama penyimpanan terhadap mutu ikan cakalang asap (Katsuwonus pelamis). Jurnal Agribisnis Perikanan, 11(2), 59–64.

Kamsina, K., & Firdausni, F. (2018). Pengaruh penggunaan ekstrak gambir sebagai antimikroba terhadap mutu dan ketahanan simpan cake bengkuang (Pachyrrhizus erosus). Jurnal Litbang Industri, 8(2), 111-117.

Kamsina, K., Firdausni, F., & Silfia, F. (2020). Pemanfaatan katekin ekstrak gambir (Uncaria gambir Roxb) sebagai pengawet alami terhadap karakteristik mie basah. Jurnal Litbang Industri, 10(2), 89-95.

Nanlohy, E. (2014). Analisa total bakteri pada ikan tuna asap yang direndam dengan asap cair “Waa Sagu’ selama penyimpanan pada suhu kamar. Majalah Biam, 10(2), 90-95.

Sakti, H., Lestari, S., & Supriadi, A. (2016). Perubahan mutu ikan gabus (Channa striata) asap selama penyimpanan. Fistech-Jurnal Teknologi Hasil Perikanan, 5(1), 11-18.

Sari, S. R., Agustini, S., Wijaya, A., & Pambayun, R. (2017). Profil Mutu Ikan Lele (Clarias gariepinus) Asap yang diberi perlakuan gambir (Uncaria gambir Roxb). Jurnal Dinamika Penelitian Industri, 28 (2), 101-111.

Sari, S. R., Baehaki, A., & Lestari, S. D. (2019). Pemanfaatan Kitosan dengam Variasi Gula sebagai Potensi Pengawet Alami Makanan (Pengujian Bakteri Pseudomonas aeroginosa dan Bacillus subtilis). Prosiding seminar Nasional II Hasil Litbangyasa Industri.

Sari, S. R., Arafah, E., Guttifera, Sa’adah, R., Puteri, R, E., Prariska, D., & Safitri, I. (2022). Peningkatan Pemahaman Siswa SMAN 1 dan SMA N 10 Palembang Tentang Morfologi, Budidaya Ikan Serta Komposisi Gizi Ikan di Desa Sungai Dua Kabupaten Banyuasian. Jurnal Pengabdian Kepada Masyarakat Buguh, 2(3), 68-73.

Sari, S, R., Arafah, E., Guttifera., Puteri, R., & Sa’adah, R. (2022). Penyuluhan Kelompok Petani dalam Budidaya dan Pengolahan Ikan Lele dengan Cara Pemberian Bumbu Alami di Kabupaten Banyuasin. Jurnal Nusantara Mengabdi, 2(1), 29-36.

Sari, S. R., Arafah, E., Guttifera, & Sa’adah, R. (2022). Penyuluhan Masyarakat di Desa Sungai Dua Kabupaten Banyuasin dalam Diversifikasi Olahan Ikan Lele Berbumbu. Jurnal pengabdian Sriwijaya, 8 (4), 1126-1130.

Sulitijowati, S. R., Djunaedi, O. D., Nurhajati, J., Afrianto, E., & Udin, Z. (2011). Mekanisme Pengasapan Ikan. Bandung (ID) : Unpad Press.

Towadi, K., Hamain, R. M., & Dali, F. A. (2013). Pengaruh Lama Pengasapan yang Berbeda Terhadap Mutu Organoleptik dan Kadar Air Pada Ikan Tongkol (Euthynnus affinis) Asap. Jurnal Ilmiah Perikanan dan Kelautan, 1(3), 177-185.

Tumanduk, N. M., Ondang, H., Wewengkang, I., Ticoalu, F., Rakhmayeni, D. A., Wowiling, F. (2021). Pendugaan Umur Simpan Ikan Tandipang (Dussumeiria acutta) Asap Cair di Kota Bitung. Jurnal Bluefin Fisheries, 3(1), 30-37.

Tumangger, A., Rusmarilin, H., Nurminah, M. (2017). Pengaruh Konsentrasi Bahan Pengawet Alami dari Ekstrak Daun Gambir (Uncaria gambir Roxb) Terhadap Mutu Tahu Selama Penyimpanan. Jurnal Rekayasa Pangan dan Pertanian, 5(4), 645-651.

Wibowo, S. A., Riyadi, P. H., & Wijayanti, I. (2013). Pengaruh metode pengasapan yang berbeda terhadap kualitas dan daya simpan ikan mujair (Oreochromis mossambicus) asap suhu ruang. Jurnal Pengolahan Dan Bioteknologi Hasil Perikanan, 2(3), 19–27.

Published

2023-03-23

How to Cite

Sari, S. R., Guttifera, guttifera, puteri, rizki eka ., lestari, siti, & kanya, maya resta. (2023). PENERAPAN INOVASI PEMBUATAN IKAN LELE ASAP INTRODUKSI GAMBIR PADA POKLAHSAR RULE (RUMAH LELE) ATHALLAH. Jurnal Abdi Insani, 10(1), 170–174. https://doi.org/10.29303/abdiinsani.v10i1.878

Issue

Section

section editor