Pelatihan Pembuatan Produk Instan Berbasis Fermentasi Ikan di UMKM Barokah Palembang-Sumatera Selatan
Training of Making Instant Product from Fish Fermented in UMKM Barokah Palembang-South Sumatera
DOI:
https://doi.org/10.33084/pengabdianmu.v9i5.4802Keywords:
Instant product, Fish fermented, Palembang MSMEsAbstract
The COVID-19 pandemic, which has spread worldwide since the beginning of 2020, has also impacted the development of the UMKM in Palembang. On the other hand, the Department of Fisheries Product Technology, Faculty of Agricultural, University of Sriwijaya, constantly conducts research based on local resources that have produced patents. One of the resulting patents is for instant bekasam with registration number P00202110332. The community activity program that introduces the technology for making instant products from fermented fish begins with preparations including preparation of supporting facilities and product manufacture. The training on making instant products was attended by more than 30 target audiences who are members of the fish processing and marketing business group in the Keramasan Village, Kertapati District, Palembang. The implementation of activities has been published in print and online media, including via: https://beritapagi.co.id/2022/09/18/unsri-gelar-pelatihan-pembuatan-produk-instan-berbasis-fermentasi-ikan.html
Downloads
References
Itou, K. dan Akahane, Y. 2009. Effect of extract from heshiko , a fermented mackerel product, on cholesterol metabolism in wistar rats. Fish Sci. 75: 241-248. http://dx.doi.org/10.1007/s12562-008-0035-3
Karyantina, M., Anggrahini, S., Utami, T, dan Rahayu, E.S. 2021. Karakteristik Jambal Roti Ikan Manyung dengan Suplemen Bakteri Asam Laktat Indigenous. Jurnal Agrointech. 15(2): 676-682. https://doi.org/10.21107/agrointek.v15i2.9035
Nura, A., Chukwuma, A.C., dan Oneh., O.N. 2016. Critical Review On Principles And Applications Of Hurdle Technology In Food Preservation. Annals. Food Science and Technology. 17 (2): 485-491.
Pundhir, A. dan Murtaza, N. 2015. Hurdle Technology-An Approach towards Food Preservation. Int.J.Curr.Microbiol.App.Sci. 4(7): 802-809.
Rinto dan Baehaki, A. 2018. Metode Skrining Bakteri, Optimasi dan Ekstraksi Lovastatin dari Lactobacillus acidophilus. Paten Granted No. IDP000053959
Rinto dan Lestari, S.D. 2019. Peptida Bioaktif Antikolesterol (Penghambat Enzim HMG-KoA Reduktase) Dari Bekasam. Paten Terdaftar No. SID201905340.
Rinto dan Nopiyanti, R. 2019. Metode Ekstraksi Senyawa Bioaktif Antikolesterol dari Bekasam. Paten Granted No. IDP000065648 https://doi.org/10.29244/jintp.20.3.95-103
Rinto et al., 2021. Metode Pembuatan Bekasam Instan dari Ikan Nila dengan Penerapan Hurdle Technology. Paten Terdaftar No. P00202110332
Rinto, Dewanti, R., Yasni, S., dan Suhartono, M.T. 2015. Isolasi dan Identifikasi BAL Penghasil Inhibitor HMG-KoA Reduktase dari Bekasam sebagai Agen Pereduksi kolesterol. Agritech. 35 (3).
Rinto, Nopianti, R, Herpandi, Oktaviani, S. 2017. Fractionation of Anticholesterol Bioactive Compound From Bekasam. Pertanika J. Trop. Agric. Sci. 40(3) : 417-424.
Rinto, Widiastuti, I., dan Pitayati, P.A. 2020. Rekayasa Proses Pembuatan Bekasam Instan. Laporan Penelitian Kompetitif Unsri 2020. Unpublish.
Rinto. 2018. Manfaat Fungsional Produk Fermentasi Hasil Perikanan Indonesia. Unsri Press.
Tsironia, T., Houhoulab, D., dan Taoukisc, P. 2020. Hurdle technology for fish preservation. Aquaculture and Fisheries. https://doi.org/10.1016/j.aaf.2020.02.001
Wikandari, P.R., Suparmo, Marsono, Y., dan Rahayu, E.S. 2011. Karakteristik bakteri asam laktat proteolitik pada bekasam. Jurnal Natur Indonesia. 14(2): 120-125. http://dx.doi.org/10.31258/jnat.14.1.120-125
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Rinto Rinto, Herpandi Herpandi, Indah Widiastuti, Sabri Sudirman, Dwi Indasari, Yunindyawati Yunindyawati
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Any article on the copyright is retained by the author(s).
- Author grant the journal, right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share work with acknowledgment of the work authors and initial publications in this journal.
- Authors are able to enter into a separate, additional contractual arrangements for non-exclusive distribution of published articles of work (eg, post-institutional repository) or publish it in a book, with acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their websites) prior to and during the submission process, as can lead to productive exchanges, as well as earlier and greater citation of published work.
- The article and any associated published material is distributed under the Creative Commons Attribution-ShareAlike 4.0 International License