Article Per Year (5 Year)
p-Index From 2019 - 2024
0.61
P-Index
This Author published in this journals
All Journal Journal of Tropical AgriFood Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Journal Of Khairun Community Services
Septiana Sulistiawati
Mulawarman University
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Education Engineering Health Professions Social Sciences Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Journal Of Khairun Community Services

 1 
Pelatihan Diversifikasi Produk Ikan Tuna untuk meningkatkan Kreativitas Masyarakat di Desa Kolorai Kecamatan Morotai Selatan Kabupaten Pulau Morotai Septiana Sulistiawati; Asy’ari Asy’ari; Rinto M Nur; Iswandi Wahab; Titien Sofiati; Djainudin Alwi; Kismanto Koroy; Nurafni Nurafni; Sandra Hi Muhammad
Journal Of Khairun Community Services Vol 1, No 2 (2021): Journal Of Khairun Community Services
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jkc.v1i2.3731

Abstract

The meat of tuna, cobs, cakalang are raw materials that can be processed into food products such as meatballs, nuggets, sausages, and other processed. Surimi is used as an intermediate material in the processing diversification of products from dark red fleshy fish commodities such as tuna, cobs, and cakalang. Community service activities were held in June 2021 at Kolorai Village Hall of South Morotai District of Morotai Island Regency. The implementation of devotional activities through 3 stages includes preparation, socialization, and training—community service activities in the form of training in processing diversification of tuna products. The training begins with socialization aimed at transferring knowledge to participants about principles, procedures, materials, equipment, and factors that affect the processing of fishery products. The core activities of this equipment are carried out in the form of direct training in the form of practice of making nugget products, dragon legs, and empek-empek. Together with the team, the speaker introduces and explains the ingredients used in the manufacture of the product. Then start making the product in order from processed fish into nuggets, dragon legs, and chips. This activity lasts for 1x24 hours and ends with the provision of parcels of processing materials for trainees.
Co-Authors Asy’ari Asy’ari Bahtila Hakiang Djainudin Alwi Ilmiani Rusdin Indrati Kusumaningrum Iswandi Wahab Kismanto Koroy Nurafni Nurafni Rinto M. Nur Sandra Hi Muhammad Titien Sofiati