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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia AGRISAINS Prosiding Seminar Biologi Jurnal Iktiologi Indonesia (Indonesian Journal of Ichthyology) JOURNAL OF INDONESIAN TROPICAL FISHERIES (JOINT-FISH) : Jurnal Akuakultur, Teknologi Dan Manajemen Perikanan Tangkap, Ilmu Kelautan JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) ABDIMAS KAUNIAH
Andi Tamsil
Jurusan Budidaya Perairan Fakultas Perikanan Dan Ilmu Kelautan Universitas Muslim Indonesia Makassar
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Education Engineering Public Health Social Sciences Other

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Journal : JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)

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Pengolahan Ikan Bandeng Tanpa Duri Di Kelurahan Lakkang, Kecamatan Tallo, Kota Makassar Hasnidar, Hasnidar; Tamsil, Andi
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 3 No 1 (2019): Vol 3 No 1 (2019): JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Forum Dosen Indonesia JATIM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (737.234 KB) | DOI: 10.36339/je.v3i1.193

Abstract

Milkfish (Chanos chanos Forskall) is a consumption fish that is quite popular in Indonesia. Thornless milkfish is a semi-finished fishery product in the form of fresh raw milkfish which has been removed from the bone. The advantage is not reducing the nutritional content because the processing only removes thorns. This activity aims to transfer the technology of thornless milkfish processing to mothers and young women in the Cahaya Lakkang and Jaya Lakkang groups in Kelurahan Lakkang, Kecamatan Tallo, Kota Makassar. The activities offered are in the form of counseling, training and field practice. The method of approach adopted is a participatory approach. Training material consists of: (1) introduction of the characteristics of fresh milk fish; (2) arrangement and number of thorns found in milkfish; (3) interesting techniques for fish spines; (4) packing practice. The results of the implementation of thornless milkfish processing indicate that: 1) increased knowledge and skills of the target audience in processing milkfish without thorns; 2) Approximate 80-70% yield of milkfish without spines.
BAHAYA PENGGUNAAN FORMALIN SEBAGAI PENGAWET BAHAN MAKANAN Hasnidar, Hasnidar; Tamsil, Andi; Akram, Andi
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 4 No 1 (2020): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Forum Dosen Indonesia JATIM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v4i1.266

Abstract

Fishery products are one of the products that have very limited durability and perishable so that the community, especially fishermen, preserve the product so that its freshness can last longer. One of the preservatives used is formalin, although it is very dangerous to human health. Some food products that contain formalin include: fresh fish, salted fish, tofu, wet noodles. Counseling on food safety needs to be continued widely to the public in various forms. This activity aims to educate and train partner groups on: 1) the dangers of formaldehyde on health; 2) characteristics of formalin food ingredients; 3) how to detect formalin foods; 4) eliminate / reduce formaldehyde levels in food products; 5) safe preservatives. The activities was carried out on February 7, 2019, in Desa Untia, Kecamatan Biringkanaya, Kota Makassar. The target group is fishermen and fisheries processors, as many as 23 people. The method used in service is counseling and training methods through lectures, discussions, and practice/training. The extension activity was attended by Untia village chiefs, local fisheries instructors, administrators of the All-Indonesian Fishermen Association (HNSI) and the target group. The activities went on smoothly and the target group enthusiastically attended counseling and training, because the knowledge/skills were needed to protect their families from the dangers of disease that could be caused by inappropriate use of formalin.
Co-Authors . Hamsiah Akram, Andi Alam Zakar Alim Setiawan Andi Muhammad Akram Andi Muhammad Akram Andi Muhammad Akram Harlina Harlina Hartati Hartati Hasnidar Hasnidar Hasnidar Hasnidar Hasnidar Hasnidar Hasnidar Hasnidar Hasnidar Hasnidar Hasrun Hasrun Ihsan ihsan J Jayadi Kamaruddin Kamaruddin Kasim, Ompu Chandra Mega Ambriliani Robichin Muh . Ardiansyah Muh Aryan . R Suci Muh Saenong Muhammad Asbar Muhammad Jamal Muhammad Saenong Mustainah Marsuki Nursanti Jumardi Siti Hadijah St Hadijah, St Syahrul Djafar Taufik Hidayat