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Implementasi pewarna alami untuk diversifikasi mie sagu ikan pada pelaku usaha mikro mie sagu di Kabupaten Kepulauan Meranti, Riau Syahrul Syahrul; Dewita Dewita; Restu Restu
Riau Journal of Empowerment Vol 1 No 1 (2018)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.395 KB) | DOI: 10.31258/raje.1.1.4

Abstract

Sago noodles of Selat Panjang have been known by the people of Riau Province and Indonesia, which are produced by microenterprise in the Regency of Kepulauan Meranti. Kepulauan Meranti is one of the largest sago-producing regions in Indonesia and is a marine fish production center. Considering that sago noodle products are rich in carbohydrates but low in protein, it needs innovation to enrich their nutritional value. The purpose of this activity was the application of the microenterprise production of sago noodles with good quality, high nutrition, and to be the superior products. The used method was active participation in learning. The results obtained from this activity that this activity has been carried out well, and the participants had had firsthand experience in processing sago technology enriched with concentrations of fish and natural dyes. This activity has been able to provide insight to partners about products and business development. After the activity, the participants' responses and counseling were very helpful.
Pemberdayaan Masyarakat melalui Alih Teknologi Pembuatan Makanan Berbasis Ikan Di Desa Bokor Kepulauan Meranti Bintal Amin; Irvina Nurrachmi; Dewita Dewita; Syahrul Syahrul; Nursyirwani Nursyirwani
Journal of Rural and Urban Community Empowerment Vol. 1 No. 1 (2019)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (802.33 KB) | DOI: 10.31258/jruce.1.1.35-40

Abstract

In an effort that the cadres of Family Welfare Empowerment or PKK in Bokor Village of Meranti Islands get skills in fish-based food processing and able to open independent businesses, community service activities in the form of counseling and training have been carried out. The development of Bokor Village as one of the ecotourism areas in the Meranti Islands needs to be followed by activities that can provide an increase in the welfare of the surrounding community. Bokor village is also one of the producers of fish from the sea. Through this counseling and training activities, it is also hoped that when fish production is abundant, diversification efforts can be made by processing them into various processed products made from fish, especially snacks that have economic value and high nutritional value. The implementation of the counseling and training activities received good reception from the village community, especially PKK cadres and the Village Head. Beside counseling and training activities, the PKK group was also given assistance with equipment to produce the types of food taught in the training in the hope that the participants would be able to empower their groups to open a small business in making fish-based food products. The village head is very supportive to the activities carried out and will provide wider assistance for the development of the resulting production and hopes that other forms of training can be provided to improve the economy of the village community, especially in the fisheries and ecotourism sectors.
Pembangunan Fasilitas Pengolahan Ikan dan Pelatihan Good Manufacturing Practices di Industri Pengolahan Ikan Patin Asap Dewi Fortuna Ayu; Andarini Diharmi; Evy Rossi; Syahrul Syahrul
Jurnal Pengabdian Pada Masyarakat Vol 6 No 4 (2021)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/002.202164.844

Abstract

CONSTRUCTION OF FISH PROCESSING FACILITIES AND TRAINING OF GOOD MANUFACTURING PRACTICES IN THE SMOKED CATFISH PROCESSING INDUSTRY. This activity aims to increase the production capacity and skills of the workers, which impact the improving quality of smoked catfish products. The activities carried out include the reconstruction of fish processing facilities and training of Good Manufacturing Practices. Results showed that the fish processing facilities that were cleaner, more complete, and ergonomic had reduced weeding time from 8 hours/day to 7 hours/day with the same number of workers. The activities increased production capacity from 800-900 kg to 1-1.2 tons/production (30%). Training activities of Good Manufacturing Practices were also able to increase workers' skills in processing food to SNI 2725: 2013. The training activity was attended by 15 participants, mainly of the workers who implemented health protocols to prevent the transmission of the Covid-19 pandemic. In this activity, the workers were also given some smoked catfish processing equipment and instrumentation.
Pembinaan dan Peningkatan Usaha Pengolahan Produk Makanan Jajanan Berbasis Ikan dan Sagu Di Desa Sungai Paku Kabupaten Kampar Dewita Dewita; Yenita Roza; Andarini Diharmi; Syahrul Syahrul; Mirna Ilza
Unri Conference Series: Community Engagement Vol 3 (2021): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.3.200-203

Abstract

Sungai Paku Village, Kampar Kiri sub-district, Kampar district, is one of the villages designated as a Village Assisted Village by LPPM, University of Riau, with the target group being women who are members of the UD business group. Mother's love. This business group was originally designed to produce fish and sago based snacks. Therefore, PKM activities are directed at fostering, developing and improving product quality that meets SNI standards. This solution will be offered to partners in order to develop their business and improve the quality of their products. The products that have been trained for several years before are fish sago noodles, meatballs, nuggets and fish snacks. Thus, this year's activity is a continuation of the activities of previous years, namely providing training to add product variants, so that PKM activities are emphasized on training on the manufacture of snack food products such as fish risoles and fish balls (fish balls). In this activity the team was accompanied by Kukerta Unri students in 2021 who were deployed in Sungai Paku Village consisting of 2 groups (the Balek Kampung Kukerta group and the Integration Kukerta group). The method of activity used is the extension and experiment method, namely processing sago and fish-based snacks (such as fish balls and risoles). with the implementation stages as follows: (1) The preparation stage, which is to approach partners and provide an explanation of the aims and objectives for carrying out PKM activities. and (2) the implementation stage, namely providing counseling and training to partners. Regarding the technology transfer for processing new variants of snacks such as fish balls and risoles. The outputs of this activity include: i) Increased public understanding of business management, ii) Identification of new business opportunities for fish-based processed products for partners, and iii) Publication on online (electronic) media in Pekanbaru Pos, as well as scientific articles for community service. seminars and publications in nationally accredited journals.