Jurnal Pengabdian Pada Masyarakat
Vol 8 No 2 (2023): Jurnal Pengabdian Pada Masyarakat

Pelatihan Pengolahan Keripik Pangsit Ikan Di Desa Pulau Semambu Indralaya Utara Sumatera Selatan

Rinto Rinto (Universitas Sriwijaya)
Agus Supriadi (Universitas Sriwijaya)
Sherly Ridhowati (Universitas Sriwijaya)
Siti Hanggita (Universitas Sriwijaya)
Dwi Indasari (Universitas Sriwijaya)
Yunindyawati Yunindyawati (Universitas Sriwijaya)
Nurachma Pujiastuti (Universitas Sriwijaya)

Article Info

Publish Date
24 May 2023

Abstract

Kegiatan ini merupakan program MBKM yang mengintegrasikan pengabdian masyarakat dengan praktik lapangan mahasiswa. Tujuan dari kegiatan pengabdian ini adalah agar siswa fokus mempelajari dan menerapkan cara pembuatan keripik pangsit teri dengan baik dan benar, memperhatikan sanitasi dan higienitas saat membuat keripik pangsit serta bersosialisasi dengan masyarakat. Kegiatan sosialisasi dilakukan di masyarakat Desa Pulau Semambu, Indralaya Utara, Ogan Ilir, Sumatera Selatan. Keripik pangsit merupakan produk makanan ringan ekstrusi yang sudah ada dan banyak disukai oleh masyarakat. Salah satu ikan yang berpotensi untuk dijadikan bahan baku pembuatan keripik adalah ikan teri (Stolephorus sp.), karena ikan teri mengandung kalsium sebagai sumber kalsium pencegah tulang keropos serta memiliki kandungan protein yang cukup tinggi. Pembuatan produk kering berupa pangsit goreng yang difortifikasi dengan ikan teri dapat menjadi upaya untuk meningkatkan harga jual dan nilai tambah pangsit goreng. Karena selain menambah rasa juga dapat meningkatkan nilai gizinya. Selain sosialisasi langsung ke masyarakat, kegiatan ini juga disebarluaskan melalui YouTube yaitu melalui https://youtu.be/coDX-bUJJyU. This activity is an MBKM program that integrates community service with student field practice. The purpose of this service activity is to focus students on learning and applying how to make anchovy dumpling chips properly and correctly, paying attention to sanitation and hygiene while making dumpling chips and socializing with the community. The socialization activity was carried out in the community of Pulau Semambu Village, North Indralaya, Ogan Ilir, South Sumatra. Dumpling chips are extruded snack products that already exist and are much liked by the public. One of the fish that has the potential to be used as raw material for making dumpling chips is anchovy (Stolephorus sp.), because anchovies contain calcium as a source of calcium preventing bone loss that is resistant and not easily soluble in water and has a fairly high protein content. The manufacture of dry products in the form of fried wonton chips fortified with anchovies can be an effort to increase the selling price and added value of fried wonton chips. Because in addition, adding taste can also increase the nutritional value. In addition to direct socialization to the community, this activity was also disseminated through YouTube, namely https://youtu.be/coDX-bUJJyU.

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Journal Info
Jurnal Pengabdian Pada Masyarakat
Website

Abbrev

jppm

Publisher

Universitas Mathla'ul Anwar Banten

Subject

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Description

The aim of this journal publication is to disseminate the conceptual thoughts or ideas and research results that have been achieved in the area of community services. JPPM, particularly focuses on the main problems in the development of the sciences of community services areas as follows: Education ...