Pengolahan Produk Inovasi Bernilai Tambah dari Kearifan Lokal berupa Wadi Ikan Patin (Pangasius sp.) dengan Penambahan Wijen pada Poklahsar Tampung Parei Kota Palangka Raya

Value Added Innovation Product Processing from Local Wisdom in the form of Wadi Patin (Pangasius sp.) with the addition of Sesame in Poklahsar Tampung Parei Palangka Raya City

Authors

  • Petrus Senas Universitas Palangka Raya
  • Evnaweri Evnaweri Universitas Palangka Raya
  • Tyas Wara Sulistyaningrum Universitas Palangka Raya

DOI:

https://doi.org/10.33084/pengabdianmu.v5i1.989

Keywords:

Product Innovation, Local culture, Value-added

Abstract

This activity was carried out at Poklahsar Tampung Parei Jalan Tingang VIIB/Bukit Pengharapan No.2 Palangka Village, Jekan Raya Sub-District, Palangka Raya City on Tuesday, September 10, 2019. The purpose of this activity was to transfer knowledge and technology for processing value-added fish products for added value. Poklahsar Tampung Pare utilizes local wisdom so that it can produce new variant products. The open mindset of participants of the Fisheries Product Technology Study Program at Palangkaraya University to learn entrepreneurship with the skills they have to prosper their lives going forward. The activity was carried out by giving material to the Community Service Team in discussions with fish processing products entrepreneurs and demonstration of the manufacture of new products by adding sesame powder to processed products of wadi patin. Value-added processed fish products from local wisdom have advantages over other products. Besides being a product with a variety of new flavors, it can also increase consumer interest in buying to increase income and improve the welfare of the community, especially fisheries processing.

Downloads

Download data is not yet available.

References

Afrianto, E., Liviawaty, E. 2009. Pakan Ikan. Edisi Kelima. Yogyakarta: Kanisius.
Choirunnisa, H.N., Sari, R.Y., Hastuti, U.S., Witjoro, A. 2017. Identifikasi Dan Uji Kemampuan Hidrolisis Pada Bakteri Amilolitik Dan Proteolitik Yang Diisolasi Dari Wadi, Makanan Khas Kalimantan Tengah. Bionature. 18(2):99-109. https://doi.org/10.35580/bionature.v18i2.6138
Dzulmawan, M., Geo, L., Gafaruddin, A. 2019. Analisis Nilai Tambah Pengolahan Abon Ikan Tuna di Kelurahan Mata Kecamatan Kendari Kota Kendari (Studi Kasus Industri Rumah Tangga Dzakiyah Permata). JIA (Jurnal Ilmiah Agribisnis): Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian. 4(2):29-34. http://dx.doi.org/10.33772/jia.v4i2.6511
Khairina, R., Utami, T., Harmayani, E. 1999. Perubahan Sifat-Sifat Biokimiawi, Fisikawi, Mikrobiawi, dan Sensoris Produk "Wadi" Ikan Betok (Anabas testudineus Bloch). Agritech. 19(4):181-188. https://doi.org/10.22146/agritech.13719
Marsigit, W. 2010. Pengembangan Diversifikasi Produk Pangan Olahan Lokal Bengkulu untuk Menunjang Ketahanan Pangan Berkelanjutan. Agritech. 30(4):256-264. https://doi.org/10.22146/agritech.9717
Mirza, A.C., Anggraini, R.A.R., Soetijono, I.R. 2017. Implementasi Pengelolaan Sumber Daya Laut Nasional Terhadap Kebijakan Pemerintah Provinsi Kepulauan Riau. Lentera Hukum. 4(2):79-94. https://doi.org/10.19184/ejlh.v4i2.4758
Mujdalipah, S., Dohong, S., Suryani, A., Fitria, A. 2014. Pengaruh Waktu Fermentasi terhadap Produksi Biogas Menggunakan Digester Dua Tahap pada Berbagai Konsentrasi Palm Oil-Mill Effluent dan Lumpur Aktif. Agritech. 34(1):56-64. https://doi.org/10.22146/agritech.9523
Saptana, Sejati, W.K., Rusastra, I.W. 2014. Kemandirian Pangan Berbasis Pengembangan Masyarakat: Pelajaran Dari Program Pidra, SPFS, Dan Desa Mapan Di Nusa Tenggara Timur dan Jawa Barat. Analisis Kebijakan Pertanian. 12(2):119-141. http://dx.doi.org/10.21082/akp.v12n2.2014.119-141
Setiyorini, E.S., Noorachmat, B.P., Syamsun, M. 2018. Strategi Pemasaran Produk Olahan Hasil Perikanan pada UMKM Cindy Group. Manajemen IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah. 13(1):19-28. https://doi.org/10.29244/mikm.13.1.19-28
Togas, C.D., Tambani, G.O., Jusuf, N. 2016. Analisis Kelayakan Usaha Budidaya Ikan Sistem Karamba Jaring Tancap Di Desa Talikuran Kecamatan Remboken Kabupaten Minahasa Provinsi Sulawesi Utara. Akulturasi: Jurnal Ilmiah Agrobisnis Perikanan. 4(7):317-326. https://doi.org/10.35800/akulturasi.4.7.2016.13008
Undjung, D.T. 2014. Teknologi Industri Hasil Perairan. IPB Press.

Downloads

Published

2019-12-25

How to Cite

Senas, P., Evnaweri, E., & Sulistyaningrum, T. W. (2019). Pengolahan Produk Inovasi Bernilai Tambah dari Kearifan Lokal berupa Wadi Ikan Patin (Pangasius sp.) dengan Penambahan Wijen pada Poklahsar Tampung Parei Kota Palangka Raya: Value Added Innovation Product Processing from Local Wisdom in the form of Wadi Patin (Pangasius sp.) with the addition of Sesame in Poklahsar Tampung Parei Palangka Raya City. PengabdianMu: Jurnal Ilmiah Pengabdian Kepada Masyarakat, 5(1), 72–76. https://doi.org/10.33084/pengabdianmu.v5i1.989

Issue

Vol. 5 No. 1 (2019): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat

Section

Articles

License

Authors who publish with this journal agree to the following terms:

  1. Any article on the copyright is retained by the author(s).
  2. 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.
  3. 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.
  4. 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.
  5. The article and any associated published material is distributed under the Creative Commons Attribution-ShareAlike 4.0 International License