ANALISIS NILAI GIZI OTAK-OTAK BANDENG (Chanos sp.) DAN PENINGKATAN KAPASITAS PRODUKSI DENGAN MENGGUNAKAN MESIN PEMISAH DURI: STUDI KASUS UMKM AYAH OLALA, SUKOLILO JAWA TIMUR
DOI:
https://doi.org/10.29303/abdiinsani.v10i4.1059Kata Kunci:
Ikan bandeng, mikroorganisme, mesin pemisah duri, organisme airAbstrak
Most of the residents in Keputih have a livelihood as milkfish farmers. Milkfish has the potential to be easily contaminated by microorganisms due to its high water content. Another problem related to milkfish is a large number of thorns in the meat, making it difficult to diversify its derivative products, therefore the Meat and Thron Separator (MT-Separator) is an innovation to separate meat from thorns. Community service activities have been carried out from June to October 2022 which took place at the Chemistry Laboratory, Faculty of Fisheries and Maritime Affairs, Airlangga University, Surabaya. Processing of milkfish brains is carried out at Keputih Sukolilo, Surabaya. Community service activities begin with assistance to partners starting from the production process, the storage process, to the packaging process. Particularly emphasis on training the operation of the MT-Separator tool. UMKM Ayah Olala is an UMKM that focuses on processing milkfish brains which are located in Keputih Tegal Gang III No. 2, Sukolilo District, Surabaya City. The implementation of this community service begins with analyzing the problems faced by MSMEs such as business capital, production and managerial. The results of the analysis will then be evaluated to determine the output target to solve the problem. Based on the implementation of community service activities, it can be concluded that this activity was successful and provided insight regarding the introduction of product diversification of processed milkfish brains and the introduction of the Meat and Thron Separator tool. More intensive assistance is needed for Ayah Olala's UMKM starting from the production process, business capital assistance, managerial and operational as well as training in the operation of the MT-Separator tool.
Unduhan
Referensi
Alam, A. A. I., Bafagih, A., & Lekahena, V. N. J. (2021). Pengaruh penambahan konsentrasi tapioka terhadap mutu sensori dan nutrisi produk otak-otak ikan madidihang (Thunnus albacares). Agritechnology, 3(1), 42–49. https://doi.org/https://doi.org/10.51310/agritechnology.v3i1.53
Damayati, D. S., Jastam, M. S., & Faried, N. A. (2017). Analisis kandungan otakotak ikan kembung (Rastrelliger brachyoma) subtitusi buah lamun (Enhalus acoroides) sebagai alternatif perbaikan gizi di masyarakat. AlSihah: The Public Health Science Journal, 9(1). 19-30. https://doi.org/10.24252/as.v9i1.3103
Elfrida, T. P. S., Pramesti, D., & Nana, K. (2012). Pengaruh suhu dan waktu penyimpanan terhadap pertumbuhan bakteri dan fungi ikan bandeng. Unnes Journal of Life Science, 1(2), 101- 105. https://journal.unnes.ac.id/sju/index.php/UnnesJLifeSci/issue/view/128
Hafiludin. (2015). Analisis kandungan gizi pada ikan bandeng yang berasal dari habitat yang berbeda. Jurnal Kelautan, 8(1): 37-43. https://doi.org/10.21107/jk.v8i1.811
Hamzah, A., Pane, A. B., Lubis, E. & Solihin, I. (2015). Potensi Ikan Unggulan Sebagai Bahan Baku Industri Pengolahan di PPN Karangantu. Marine Fisheries, 6(1): 45-58. https://doi.org/10.29244/jmf.6.1.45-58.
Jamil, S. (2016). Pengaruh Penambahan Tepung Karagenan Terhadap Sifat Kimia Dan Organoleptik Otak-Otak Ikan Gabus (Ophiocephalus Striatus). [Doctoral dissertation]. Universitas Brawijaya). http://repository.ub.ac.id/id/eprint/133171/
Pratiwi., & Ismanto. (2011). Peningkatan Kuantitas Dan Kualitas Produk Melalui Perbaikan Teknologi Proses Produksi Pada Usaha Kerajinan Batu Putih Gunung Kidul. Jurnal Inoteks. 15(2): 109 -115. 10.21831/ino.v15i2.3231
Mahreda, E. S., & Dekayanti, T. (2012). Potensi Sumberdaya Perikanan dan Pengelolaannya untuk Mendukung Kehidupan Sosial Ekonomi Masyarakat di Rawa Danau Bangkau. EnviroScienteae, 8(2): 62-79. http://dx.doi.org/10.20527/es.v8i2.2072.
Mindarta, E. K., Bintara, R. D., Irawan, D., Lestari, D. P., Oktaviani, E. L., & Rahmawati, R. (2020). Peningkatan Kapasitas Produksi Melalui Mesin Tempa Otomatis UMKM Pande Besi Desa SumberPasir. Prosiding Hasil Pengabdian Kepada Masyarakat (HAPEMAS), 3(1): 249-253. http://conference.um.ac.id/index.php/hapemas/article/view/3776
Noveria, M., & Malamassam, M. A. (2015). Penciptaan Mata Pencaharian Alternatif: Strategi Pengurangan Kemiskinan dan Perlindungan Sumber Daya Laut (Studi Kasus Kota Batam dan Kabupaten Pangkajene dan Kepulauan). Jurnal Kependudukan Indonesia, 10(2): 139-150. .
Normilawati., Fadlilaturrahmah., Hadi, S., & Mormaidah. (2019). Penetapan Kadar Air Dan Kadar Protein Pada Biskuit Yang Beredar Di Pasar Banjarbaru. CERATA Jurnal Ilmu Farmasi, 10(2): 51-55. https://ejournal.stikesmukla.ac.id/index.php/cerata/article/view/77
Primyastanto., & Firdaus, M. (2015). Pengembangan Agribisnis Ikan Bandeng pada Kelompok Usaha Otak-Otak dan Pengasapan Bandeng di Sidoarjo. Journal of Innovation and Aplied Technology, 1(1): 29-36. http://dx.doi.org/10.21776/ub.jiat.2015.001.01.5
Septiana, N. I., Rozi, A. F., Muar, R. 2019. Analisis Masalah UMKM dan Solusi Prioritas Pengembangan UMKM. Jurnal Ekonomi, Keuangan dan Perbankan Syariah, 3(1): 1-16.
Sunardi, S. S., Johan, V. S., & Zalfiatri, Y. S. (2018). Pemanfaatan Rebung Betung dalam Pembuatan Bakso Ikan Toman. Jurnal Teknologi dan Industri Pertanian Indonesia, 10(2), 6-13. https://doi.org/10.17969/jtipi.v10i2.11100
Susetyo, Y. A., Hartini, S., & Cahyanti, M. N. (2016). Optimasi kandungan gizi tepung ubi jalar (Ipomoea batatas L.) terfermentasi ditinjau dari dosis penambahan inokulum angkak serta aplikasinya dalam pembuatan mie basah. Jurnal Aplikasi Teknologi Pangan, 5(3): 56-63. http://dx.doi.org/10.17728/jatp.172
Wahyuningsih, D. H. (2021). Pembuatan otak-otak ikan gabus sebagai alternatif makanan sumber albumin. Sabbhata yatra. Jurnal Pariwisata Dan Budaya, 2(1), 75–89. https://doi.org/https://doi.org/10.53565/sabbhatayatra.v2i1.280
