Inovasi Olahan Lele Dan Tulang Lele (Kerupuk Dan Nugget) Dengan Konsep Zero Waste Process

Authors

  • Siti Diah Ayu Febriani
  • Ratih Putri Damayati

Abstract

Farm catfish is one of the main source of income villagers gladak pattern, kranjingan beside agriculture and trade.Part of catfish commonly used by the community is flesh catfishes.It often faced by catfish is a sale of fresh catfish the cost feed high.Attempt to increase productivity and economic value by doing product innovation catfish processed an attempt.The purpose of the program devotion to the community is to provide skill in catfish with innovation catfish meat products good catfish and the catfish be crackers and nuggets to technique zero waste process.Methods used in devotion people are counseling in a speech and discussions with the media module training.Upgrading activities management skills nuggets fish and crackers fish in a demonstration method. The results obtained from this activity is an increase in knowledge and improve skills in processing catfish into crackers and nuggets.

References

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Hikmawati M. Karakteristik Nugget dari Ikan Lele Dumbo (Clarias sp) dengan Bahan Pengisi dan Pelapis dari Talas Bogor. Tesis. Bogor (ID): Sekolah Pascasarjana, Institut Pertanian Bogor. 2012.

Nuraenah, N., Novalina, K., dan Deviarni, I. M. 2016. IbM Pengembangan Produk Berbasis Lele dengan Konsep Zero Waste Process di Kelurahan Sungai Jawi Kecamatan Pontianak Kota, Kota Pontianak. Jurnal Teknologi Pangan. 7(26): 68-73.

Suryaningrum DT, Ikasari D, Supriadi, Mulya I, Purnomo AH. Karakteristik kerupuk panggang ikan lele (Clarias gariepinus) dari beberapa perbandingan daging ikan dan tepung tapioka. JPB Kelautan dan Perikanan. 11(1): 25-40, 2016.

Published

03-09-2018