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All Journal Berkala Perikanan Terubuk Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat
Lucia Dewi Indrayani Manurung
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences

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The The Increase value of Trash Fish and Sort Fish through Diversification of Processed Fishery Products as an Alternative Businesses to Community in Teluk Nibung District, Tanjungbalai Asahan Siregar, Erpiani; Manurung, Lucia Dewi Indrayani; Siregar, Rizki Febriansyah; Syahputra, Sofyan Anwar
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 2 (2020): ABDIMAS TALENTA : Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (608.163 KB) | DOI: 10.32734/abdimastalenta.v5i2.4404

Abstract

Teluk Nibung is one of the sub-districts in Tanjungbalai Asahan City which has fishery potential. This district is also the center of fishery activities. Loading and unloading activities on ships and fish auction places a byproduct in the form of trash fish. From information in the field, it is known that this trash fish is often not used, especially during the big season. Usually used as flour to become animal feed or cat food. The economic value of this fish is very low, ranging from IDR 1000 to IDR 5000. From the survey results, it is known that the condition of this fish is still very fresh in accordance with the provisions of (Indonesian standard of fresh fish) SNI 2729: 2013 fresh fish. As perishable material it is necessary to handle and process it. This activity was carried out in the Lingkungan Kapias Pulau Buaya by inviting partners of housewives. In general, only 10% of housewives in this neighborhood work in the formal sector, therefore processing trash fish into fish drgaon-feet, fish fingers, and shredded fish needs to be done because besides being delicious, it is almost popular with all groups. Methods of this activity include counseling, lectures / discussions, training and hands-on practice. The results of the activities carried out received an enthusiastic welcome from the partners / participants. Active partners ask questions, discuss and participate in direct practice. It is hoped that a follow-up to this activity will form a business unit that will be economically independent.
PEMBUATAN FLAVOR LIMBAH UDANG (Panaeus monodon) DENGAN KOMPOSISI BUMBU YANG BERBEDA Lucia Dewi Indrayani Manurung; Mustakim Mustakim; Erpiani Siregar
Berkala Perikanan Terubuk Vol 42, No 1 (2014): Februari 2014
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (513.604 KB) | DOI: 10.31258/terubuk.42.1.9-20

Abstract

Utilization of prawn waste into optimal flavor has not donein the freezingshrimp industries in Tanjung Balai City. More than 100kg of shrimp waste fromPT SEF Tanjung Balai each time the production. Therefore, it is necessary touseaflavor of shrimp waste with different seasonings formulation to determine the bestflavor formulations. The method usedwasan experimental method to utilizeshrimp waste into flavor. The designusedwas acompletely randomized design(CRD) with three non-factorial treatments and three replications. The resultsshowed the best treatment wasA 1 of organoleptic parameters, different treatmentA 1 to A 2 and A 3 of the flavor and aroma, texture and appearance while notsignificantly different. Proximatetest results showed each treatment were notsignificantly different. Likewise with TPC and PDA test molds and bacteria stillfound no safe limit.Keywords: Flavor, Shrimp Waste, Different Herb of Formulation
Co-Authors Erpiani Siregar Mustakim Mustakim Siregar, Rizki Febriansyah Syahputra, Sofyan Anwar