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1
Duman, Muhsine, and Nermin Karaton Kuzgun. "Quality changes of nugget prepared from fresh and smoked rainbow trout during chilled storage." British Food Journal 120, no. 9 (September 3, 2018): 2080–87. http://dx.doi.org/10.1108/bfj-01-2018-0048.
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Purpose The purpose of this paper is to produce fish nugget from fresh or smoked fish and to investigate the quality characteristics of fish nuggets during refrigerated storage. Design/methodology/approach The study was designed to evaluate the effect of fresh and smoked fish on the storage quality parameters of fish nuggets. The products were developed by incorporating optimum level of fresh and smoked separately and were vacuum packaged in low-density polyethylene pouches and assessed for various storage quality parameters under refrigerated (2±1°C) conditions for 27 days of storage. The products were evaluated for various chemical, microbiological and sensory parameters at regular interval of three day. Findings Nuggets from smoked fish had lower (p<0.05) moisture, higher fat and crude protein compared to fresh fish nuggets. Total volatile basic nitrogen for fresh nugget samples exceeded the limit value of 30 mg N/100 g fish muscle on the 24 days of storage. At the end of storage period, TBA values were 2.8 mg malonaldehyde/kg for fresh nugget samples and 2.1 mg malonaldehyde/kg for smoked nugget samples. Microbial counts were found to be significantly (p<0.05) higher in fresh nugget than in smoked nugget samples. Sensory quality scores of smoked nuggets were significantly higher, than fresh nugget. The shelf life of fish nugget was found to be 24 days for fresh nuggets and 27 days for smoked nugget samples according to sensory assessment results. Originality/value The paper has demonstrated that the smoked fish meat prouduce nuggets of better quality, as indicated by lower microbial counts and higher sensory attributes compared to fresh fish meat.
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Yulianti, Yulianti, and Khairun Mutia. "Analisis Kadar Protein Dan Tingkat Kesukaan Nugget Ikan Gabus Dengan Penambahan Tepung Wortel." Gorontalo Agriculture Technology Journal 1, no. 1 (April 1, 2018): 37. http://dx.doi.org/10.32662/gatj.v1i1.165.
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Snakehead fish one species of freshwater having high protein content. In addition snakehead fish has a lot of meat and white so that it can be processed into products such as nuggets. The addition of carrot flour nuggets in processing aims to increase the nutritional value and reduce the use of a binder such as flour. This research uses the method developed consists of two phases, in the first making carrot flour and the second phase of making nuggets snakehead fish with formulation flour carrot (20g , 30g, 40g) , tapioca flour ( 80g , 90g, 70g) and wheat flour (50g, 30g, 40g). Data analysis using a completely randomized design (CRD) with three time test. The results snakehead fish nuggets are a high protein content from 16.03 to 24.7% and and favored by the panel both in terms of taste, color, aroma and texture. Keyword : snakehead fish, nugget, carrot
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Yuliana, Yuliana. "Formula Dan Kualitas Nugget Ikan Rinuak." JURNAL PENDIDIKAN DAN KELUARGA 12, no. 01 (June 30, 2020): 53. http://dx.doi.org/10.24036/jpk/vol12-iss01/766.
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Rinuak fish is a species of small fish in Lake Maninjau. At the end of 2016 to mid-2018, rinuak fish are threatened with extinction. But at the end of 2018 until now, the catch of rinuak fish in Lake Maninjau is abundant again. Rinuak, including fish species that quickly rot if not processed immediately. So far, the form of rinuak fish processing is still limited. Therefore, it is necessary to develop in the form of processed food products made from rinuak fish, one of which is nuggets. The purpose of this study is to standardize the formula and identify the quality of the rhinoceros fish nuggets. The research conducted was an experiment to get the design of rinuak fish nugget products with a standard recipe. The formula standardization stage is carried out by eight expert validators in the fields of food, food, and nutrition. The results found a standard formula or recipe, which is done through a validation process twice with three trials. The results of rinuak fish nugget quality obtained an average score on the color quality categorized quite good, the shape quality was categorized quite good, the aroma quality was categorized very good, the texture quality was categorized good (soft and savory), and the taste quality was categorized good (tasty and delicious)
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Putri, Diah Asta, Ambar Pratiwi, and Nurul Suwartiningsih. "PEMBERDAYAAN KELOMPOK WANITA TANI DALAM DIVERSIFIKASI OLAHAN IKAN NILA." Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat 2, no. 2 (January 31, 2018): 375. http://dx.doi.org/10.12928/jp.v2i2.404.
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Communities in the area of PRA Ambarketawang and KWT An-Naba’ Gamping Sleman Yogyakarta conduct tilapia fish cultivation. But, they usually sell tilapia fish to the market in raw condition. Therefore, we intends to provide counseling, training and assistance in diversifying the processing of tilapia fish. This activity is an effort to fulfill the needs of protein for daily consumption from ingredients cultivated by the local community. This activity can also be useful in increasing the selling power of tilapia fish and increasing income. The activities carried out in several sessions included counseling on the benefits, nutritional content and potential of tilapia, training in making nuggets, noodles, fish sticks, meatballs, training on product packaging and product marketing. The conclusion of this service activity is the increasing knowledge and skills of partners in processing tilapia into products in the form of fish nuggets, fish sticks, fish noodles and fish meatballs and increasing partners knowledge in packaging products safely and attractively in order to compete with other similar products. Keywords: tilapia, nugget, meatball, noodle, fish stick
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Swastawati, Fronthea, A. Ambariyanto, B. Cahyono, I. Wijayanti, D. Chilmawati, H. Hadiyanto, and AN Al-Baarri. "Physicochemical changes and sensory quality of liquid smoked milkfish nuggets." African Journal of Food, Agriculture, Nutrition and Development 21, no. 07 (September 2, 2021): 18261–78. http://dx.doi.org/10.18697/ajfand.102.19440.
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Liquid smoke method is an alternative to traditional smoking techniques, which aims to reduce polycyclic aromatic hydrocarbon (PAH) levels in the final product by degrading cellulose, hemicellulose, and lignin during pyrolysis of wood using a high-temperature combustion process. Research in liquid smoke is readily available in its application on raw fish product. However, less information is available in the ready-to-serve-product made of fish. Therefore, this study aimed to determine the effects of varying types and concentrations of liquid smoke on the sensory and proximate characteristics of milkfish nuggets, depending on the hardness, deformation, gel strength, organoleptic, and proximate testing. Parametric data were utilized for variance analysis and Tukey’s test. Non-parametric data, such as organoleptic and hedonic data, were analyzed using the Kruskall–Wallis test and the Mann–Whitney test. Varying types and concentrations of liquid smoke were found to significantly affect the hardness, deformation, gel strength, and protein and carbohydrate levels, as well as the organoleptic and hedonic properties on a 9-point scale starting with 1 to 9, with 1 as very unpleasant and 9 very pleasant (p < 0.05), but had no significant effect on the moisture or fat content of the resulting milkfish nuggets (p > 0.05). The best treatment was found to be 3 % re-distillation liquid smoke. Overall, the organoleptic and hedonic properties of milkfish nuggets processed with filtered and double-distilled liquid smoke were acceptable to be applied. Moreover, determining the type and concentration of liquid smoke is important consideration in the production of milkfish nugget in order to produce best physical and chemical qualities. Furthermore, milkfish nuggets were found to contain essential amino acids and fatty acids, which can be obtained when 3 % re-distilled liquid smoke was utilized to produce milkfish nuggets. This finding practically reveals the method and composition of milkfish nugget liquid, which was more likely to have the highest preference for consumers and may open the opportunity for the food industry to develop more derivative products from fish.
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Sormin, Raja Bonan Dolok, Febe Gasperz, and Syanne Woriwun. "Karakteristik Nugget Ikan Tuna (Thunnus sp.) dengan Penambahan Ubi Ungu (Ipomoea batatas)." AGRITEKNO: Jurnal Teknologi Pertanian 9, no. 1 (April 30, 2020): 1–9. http://dx.doi.org/10.30598/jagritekno.2020.9.1.1.
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This study was aimed to study the characteristics of tuna (Thunnus sp.) chunks nugget supplemented with purple sweet potato as filler both subjectively and objectively. A three-treatment experiment with five replications was applied in this research. Parameters tested included sensory test (aroma, taste, and texture), proximate analysis (moisture, ash, protein, fat, and carbohydrate contents). The treatment of purple sweet potato as filler on tuna fish nugget was found to influence the quality of the nugget. The result of the sensory test showed that treatment of 10%:90% purple sweet potato to tuna chunks had the highest score on aroma, taste, and texture than 20%:80% and 30%:70%. This was due to the higher proportion of tuna chunks resulted in distinctive nuggets aroma, tasty, and firm texture when it was bitten. The results of the proximate analysis showed that the addition of purple sweet potato on tuna nuggets had a very significant effect on protein, fat, and ash contents. The higher the percentage of purple sweet potato added to tuna nugget, the smaller the protein content and the ash content. However, the addition of purple sweet potato did not affect the moisture content of tuna nuggets. Overall, the proximate content of tuna nuggets in this study was found to meet the standard recommended by SNI for fish nuggets.
Keywords: characteristics, nugget, sensory, proximate, purple sweet potato
ABSTRAK
Penelitian ini bertujuan untuk mempelajari karakteristik nugget tetelan ikan tuna (Thunnus sp.) dengan penambahan ubi ungu baik secara subjektif maupun objektif. Metode penelitian adalah eksperimen dengan tiga perlakuan dan lima kali ulangan. Parameter uji terdiri dari: uji organoleptik (aroma, rasa, dan tekstur), uji proksimat (kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat). Perlakuan penambahan ubi ungu pada nugget tetelan ikan tuna mengakibatkan perbedaan mutu pada nugget yang dihasilkan. Hasil organoleptik menunjukkan bahwa perlakuan perbandingan konsentrasi ubi ungu:tetelan ikan tuna 10%:90%, memiliki aroma, rasa dan tekstur yang lebih tinggi dibandingkan dengan perlakuan perlakuan perbandingan konsentrasi ubi ungu:tetelan ikan tuna 20%:80% dan 30%:70%. Panelis lebih menyukai perlakuan perbandingan konsentrasi ubi ungu:tetelan ikan tuna 10%:90%, hal ini disebabkan oleh penggunaan tetelan ikan membuat nugget beraroma khas, rasanya gurih serta teksturnya tidak hancur ketika digigit. Hasil uji proksimat menunjukkan bahwa penambahan ubi ungu pada pembuatan nugget ikan tuna berpengaruh sangat nyata terhadap kadar protein, kadar lemak dan kadar abu. Persentasi ubi ungu pada nugget ikan tuna semakin besar maka kadar protein, kadar abu semakin kecil, namun penambahan ubi ungu tidak berpengaruh terhadap kadar air nugget tuna. Nilai proksimat nugget ikan tuna secara keseluruhan dari hasil penelitian ini berada pada standar yang di anjurkan oleh SNI nugget ikan.
Kata kunci: karakteristik, nugget, organoleptik, proksimat, ubi ungu
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Raja, Fahim, Arvind Kumar, Tanuj Tanwar Tanwar, and Saniya Botoul Kamal. "Oxidative stability and storage quality of Menthalongifolia L. extract fortified fish nuggets at refrigeration temperature." Journal of Applied and Natural Science 9, no. 1 (March 1, 2017): 298–304. http://dx.doi.org/10.31018/jans.v9i1.1187.
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The present study was experimented to explore antioxidant potential of herb viz. M. longifolia L. inelongating the shelf life of emulsion based fish product. Since the fish meat product contain excessive amount ofprotein and fat which are vulnerable to spoilage due to proteolysis and lipolysis. Therefore fish nuggets incorporated with 0% (Control), 1%, 2%, and 3% of M. longifolia L. extract along with control was studied to explore the potential of Artemisia nilagiricaL. on oxidative stability and storage of aerobically packaged fish nuggets at refrigeration temp on 0,7,14 and 21st day. Aqueous ethanolic extract of M. longifolia L. was prepared and incorporated in fish nuggets.Fish nuggets prepared with M. longifolia L. (1%) extract were recorded to be the best among all based on varioussensory attributes with overall acceptability of 7.76±0.19. Extract of M. longifolia L. fortified fish nuggets were safefor human consumption till 21st day of refrigeration (4±1)°C storage under aerobically packaging on the basis of TBAvalue, FFA value, microbiological profile and sensory evaluation. The pH, TBA, FFA, total plate count, yeast andmould count were recorded to 6.49±0.008, 0.825±0.0012, 0.320±0.0005, 4.35±0.010, 1.26±0.013 and 2.20±0.008respectively, and were found within acceptable range on 21st day of refrigeration storage. Thus, it can be interpretedthat 1% aqueous ethanolic extracts of M. longifoliacan be utilized in enhancing the shelf-life and improving the sensoryscores of fish nuggets.
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Candra, Krishna Purnawan, Hendra Saputra, Arboby Gunawan, Bernatal Saragih, Hudaida Syahrumsyah, and Yuliani Yuliani. "THE LIMIT OF RED SEAWEED (Eucheuma cottonii) SUBSTITUTION IN SNAKEHEAD FISH (Channa striata) NUGGETS BASED ON SENSORY EVALUATION." AGROINTEK 14, no. 2 (August 21, 2020): 339–46. http://dx.doi.org/10.21107/agrointek.v14i2.7123.
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Snakehead fish (Channa striata), a freshwater fish, is known to havefunctional properties in helping the process of healing burns andwounds after surgery. Besides that, the use of seaweed as a source offood fiber is also widely reported. This research was conducted todesign fiber-rich fish nuggets. The purpose of this study was todetermine the maximum levels of seaweed substitution in theprocessing of snakehead fish nuggets based on sensory properties.Single-factor experiment (seaweed, Eucheuma cottonii, substitution)arranged in a Completely Randomized Design with four replicationswas applied in this study. The parameters observed were hedonic andhedonic quality sensory properties for the attributes of color, aroma,texture, and taste of nuggets. The data obtained were analyzed by theFriedman Test, followed by the Wilcoxon Rank Test to detect thedifferences between treatments. Treatment of up to 75% seaweedsubstitution (0, 25, 50, and 75%) decreases significantly (p 0.05) thehedonic sensory acceptance of the snakehead fish nuggets for allattributes except the texture which shows an increase. Whereas, thetreatment with substitution of seaweed in the narrow percentage of 0,5, 10, 15, and 20% gave an expected result, which showed that therewas no significant difference (p 0.05) of the hedonic sensoryresponse for the overall acceptance. Nevertheless, 15% of seaweedsubstitution provides the best hedonic sensory response for overallacceptance. These results indicate that 15% of seaweed (Eucheumacottonii) substitution is recommended for use in the processing ofsnakehead fish nuggets.
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Ayu, Dewi Fortuna, Diana Sari Sormin, and Rahmayuni Rahmayuni. "Karakteristik Mutu dan Sensori Nugget Ikan Patin (Pangasius hypopthalmus) dan Nangka (Artocarpus heterophyllus) Muda." Jurnal Teknologi dan Industri Pertanian Indonesia 12, no. 2 (October 1, 2020): 40–48. http://dx.doi.org/10.17969/jtipi.v12i2.15638.
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The purpose of this research was to study the effect of catfish and young jackfruit ratio on quality and sensory nuggets. A completely randomized design with four treatments and four replications was conducted in the research. The treatments were PN1 (70 catfish meat: 30 young jackfruits), PN2 (60 catfish meat: 40 young jackfruits), PN3 (50 catfish meat: 50 young jackfruits), and PN4 (40 catfish meat: 60 young jackfruits). Data obtained were statistically analyzed using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at a 5% level. The results showed that the combination ratio of catfish and young jackfruit significantly affected water, ash, fat, protein, and crude fiber content, as well as descriptive sensory assessments such as color, aroma, taste, texture, and hedonic assessment of the nugget. The best treatment was PN1 (70 catfish meat: 30 young jackfruit) which had fulfilled quality requirements of fish nuggets (SNI 7758-2013) i.e. 58.36% moisture content with a maximum value of 60%, 1.81% ash content with a maximum value of 2,5%, 4.94% fat content with a maximum value of 15%, 14.38% protein content with a minimum value of 5%, and 5.14% crude fiber content. The overall sensory assessment of the nugget was a yellow color, flavorful of patins fish aroma, the very taste of patin fish (according to typical raw materials), and rather hard texture.
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Albert, Ángela, Paula Varela, Ana Salvador, and Susana M. Fiszman. "Improvement of crunchiness of battered fish nuggets." European Food Research and Technology 228, no. 6 (February 3, 2009): 923–30. http://dx.doi.org/10.1007/s00217-008-1005-9.
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Susanti, Ina, Diana Nur Afifah, Hartanti Sandi Wijayanti, and Ninik Rustanti. "NUTRIENT CONTENT, PROTEIN DIGESTIBILITY, AND ACCEPTABILITY OF SUBSTITUTING TEMPEH GEMBUS NUGGETS WITH TILAPIA FISH." Media Gizi Indonesia 16, no. 2 (May 28, 2021): 139. http://dx.doi.org/10.20473/mgi.v16i2.139-149.
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Nuggets are protein rich food that is widely; consumed in Indonesia because of its good taste and easy preparation. The substitution of tilapia fi sh in tempeh gembus nugget act as a healthy alternative composition which contain high protein, fi ber, but low in fat. Therefore, this research was aimed to determine the eff ect of substitution of tilapia fi sh on the nutrient content, protein digestibility, and acceptability of tempeh gembus nuggets to obtain a formulation in accordance with the Daily Value (DV) 2150 kcal. A randomized experimental study was carried out on tilapia fi sh in substitution of 0%, 20%, 40%, 80%, and 100%. The protein, fat, carbohydrate, water, ash, and dietary fi ber content analysis were determined using the Kjeldahl, Soxhlet, carbohydrate diff erence, gravimetric, dry ash, and enzymatic-gravimetric methods. Furthermore, the protein digestibility was conducted by in vitro method, while the organoleptic tests were determined using hedonic tests. The organoleptic data was statistically analysed using ANOVA and Friedman tests. The substitution of tilapia fi sh increased the content of protein, water, and dietary fi ber while decreasing fat, carbohydrates, ash, and protein digestibility. The most preferred tempeh gembus nugget formulation by panelists was 80% substitution treatment of tilapia fi sh. In conclusion, the recommended formulations are the substitution of 40% and 80% of tilapia fi sh considering the nutrient content, protein digestibility and acceptability.
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Asrawaty, Asrawaty, and If’all If’all. "Pemberdayaan Masyarakat Sekitar Kampus Kelurahan Lere Melalui Pelatihan Pembuatan Nugget Ikan." JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) 2, no. 1 (March 27, 2018): 56. http://dx.doi.org/10.36339/je.v2i1.111.
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Today's urban society is inclined to buy practical, ready-to-cook food and ready to eat. Ready of cook means thatit takes less time to prepare food. One form of food that is ready to cook is a nugget. Fish nuggets are very easy to processand the raw material of tuna is easily obtained in Lere urban village. aims to empower communities around the campuswith a commercial business orientation and accelerated the development, coaching, creati on of network marketing results,continuously. Using Community Education methods with Participatory Rural Appraisal (PRA/ RRA), training methods,demonstration experiments, and coaching and evaluation of small business partner groups. The demonstrationdemonstration demonstration demplot was conducted with the introduction of technology covering fish nugget processingtechnology. The result of this training activity is the Improvement of ability in running the partner business through thetraining activity that is held. Increasing the capability and income of community partners activities with the existence offish processing technology into nugget is one of food diversification and food preservation
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Moosavi‐Nasab, Marzieh, Foroogh Asgari, and Najme Oliyaei. "Quality evaluation of surimi and fish nuggets from Queen fish ( Scomberoides commersonnianus )." Food Science & Nutrition 7, no. 10 (August 16, 2019): 3206–15. http://dx.doi.org/10.1002/fsn3.1172.
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Anggraini, Leni, and Andriani Andriani. "Kualitas kimia dan organoleptik nugget ikan gabus melalui penambahan tepung kacang merah." Jurnal SAGO Gizi dan Kesehatan 2, no. 1 (April 2, 2021): 11. http://dx.doi.org/10.30867/gikes.v2i1.429.
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Background: The addition of red bean flour is an alternative to increase protein content. Red bean nuggets also still have low protein content, it is necessary to add protein from animal sources. One of the high protein fish is snakehead fish which reaches 25.1% while 6.224% of the protein is in the form of albumin in synergy with the mineral Zn.Objective: The research objective was to measure the effect of adding red bean flour to the organoleptic test (color, texture, aroma, taste) of snakehead fish nuggets.Methods: Experimental research with a completely randomized design (CRD). Organoleptic tests at the Food Technology Laboratory of the Aceh Health Polytechnic Nutrition Department and chemical tests at the Food Analysis Laboratory of the Faculty of Agriculture, Syiah Kuala University and the Syah Kuala University Integrated Laboratory in March 2019, descriptive univariate analysis including frequency and percentage distribution, bivariate test with ANOVA test and Duncan's continued test.Results: The results of the analysis of variance (ANOVA) showed that the addition of red bean flour had a significant effect on organoleptic snakehead fish nuggets (p <0.05). Chemical test results, the highest protein content in treatment 50 grams (FA) = 11.93, the highest crude fiber content in treatment 50 grams (FA) = 2.52, the highest crude fat content in treatment 75 grams (FB) = 15.63, the highest ash content in treatment 100 grams (FC) = 2.04, the highest water content in treatment 50 grams (FA) = 45.63 and the highest carbohydrate content in treatment 50 grams (FC) = 32.05.Conclusion: The addition of red bean flour had a significant effect on the organoleptic snakehead fish nuggets. The highest levels of protein and carbohydrates and fiber content in snakehead fish nuggets was higher in the 50 gram (FA).
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Damanik, Muhammad Ridha Syafii, Sriadhi Sriadhi, Muhammad Ridha Habibi, and Meilinda Suriani Harefa. "DIVERSIFIKASI PENGOLAHAN IKAN SEBAGAI UPAYA PENINGKATAN EKONOMI MASYARAKAT NELAYAN DESA BAGAN SERDANG KECAMATAN PANTAI LABU KABUPATEN DELI SERDANG." JURNAL PENGABDIAN KEPADA MASYARAKAT 23, no. 4 (January 9, 2018): 455. http://dx.doi.org/10.24114/jpkm.v23i4.8607.
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AbstrakKegiatan Pengabdian Masyarakat ini bertujuan untuk meningkatkan perekonomian Masyarakat nelayan di Desa Bagan Serdang Kecamatan Pantai Labu Kabupaten Deli Serdang melalui diversifikasi pengolahan ikan dalam bentuk pembuatan bakso dan nugget ikan. Metode yang digunakan pada kegiatan pengabdian kepada Masyarakat ini adalah dengan cara pelatihan yang meliputi pengolahan ikan menjadi bakso dan nugget, pengemasan produk olahan ikan, pengelolaan adminitrasi dan keuangan, serta pendapingan usaha. Hasil kegiatan ini menunjukkan bahwa kelompok mitra sudah mampu dalam melakukan pengolahan ikan menjadi bakso dan nungget. Mitra juga sudah mampu mengemas dan memasarkan hasil olahan tersebut dalam lingkup lokal. Pendapatan kelompok masyarakat melalui kegiatan ini juga mulai menunjukkan hasil. Keuntungan yang dapat dihasilkan melalui pengolahan ikan dapat mencapai 80-120%, tergantung dari jenis ikan yang digunakan.Kata kunci: Diversifikasi Pengolahan Ikan. Ekonomi masyarakatAbstractDiversification of fish processing as a fishing improvement of fisherman economic effort Community service activity aims to improve the economy of fishermen community in Bagan Serdang Village, Pantai Labu District, Deli Serdang Regency, through diversification of fish processing in the form of making meatballs and fish nugget. The method used in this community service activity is by training that includes processing fish into meatballs and nuggets, packing of processed fish products, administering and finance management, and also business. The results of this activity indicate that the partner group have been able to do fish processing into meatballs and nungget. Partners also have been able to package and market the processed products within the local scope. The income of the community groups through these activities also begins to show results. Profits that can be generated through fish processing can reach 80-120%, depending on the type of fish used.Keywords: Diversification of fish processing. Community economy
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Wonggo, Djuhria, and Albert Royke Reo. "TINGKATKAN IMUNITAS TUBUH DIMASA ADAPTASI KEBIASAAN BARU DENGAN DIVERSIFIKASI PRODUK OLAHAN IKAN." Media Teknologi Hasil Perikanan 9, no. 1 (January 7, 2021): 28. http://dx.doi.org/10.35800/mthp.9.1.2021.30959.
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The purpose of community service is to strengthten immune system during the adaptation of “new normal”, through diversification of processed products to increase the amount of fish consumption and providing B2SA food in the online culinary business for PKK Jaga 6 women in Sea Village, Pineleng District, Minahasa Regency, North Sulawesi Province. The method used is counseling, training and mentoring and evaluation.To find out whether the product being offered was accepted by consumers, a hedonic test was conducted on 14 panelists.The diversified products offered are the manufacture of fish kakinaga, fish nuggets and fish Ilobulo. The hedonic test results showed that both the taste, texture, smell and appearance of the fish kakinaga products were between the likes and the most liked and also the most liked. For fish nuggets, consumer acceptance, in terms of taste, texture, smell and appearance, is between very, very fond. Meanwhile, consumer acceptance of Ilobulo fish starts from like to really like. This shows that the three products are very accepted by consumers, especially PKK Jaga 6 women in Sea Village, Pineleng District, Minahasa Regency, North Sulawesi Province.
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Cormier, A., and S. Chiasson. "Development and Shelf-Life of Fish “Nuggets” with Lowered aw." Canadian Institute of Food Science and Technology Journal 20, no. 5 (December 1987): 319. http://dx.doi.org/10.1016/s0315-5463(87)71273-5.
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Soetikno, Nooryantini, Yuspihana Fitrial, and Iin Khusnul Khotimah. "Diversifikasi Produk Pengolahan Ikan pada Kelompok Ibu Rumah Tangga Pengusaha Karamba Ikan Banyu Hirang, Desa Bangkal, Kecamatan Cempaka, Kota Banjarbaru, Kalimantan Selatan." PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat 3, no. 2 (November 1, 2018): 167–76. http://dx.doi.org/10.33084/pengabdianmu.v3i2.385.
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Fishery product diversification activities can be used to overcome problems that are often experienced by fish cage entrepreneurs. If there is an excess harvest of fresh fish or the yield is forced to do due to sudden changes in water conditions (such as water pollution, excess capacity of the buyer, the death of fresh fish), the problem has not resolved so far. The purpose of this activity is to provide knowledge and skills for housewife of �karamba� businesspeople in the form of making presto of soft thorn carp and nugget of tilapia in Bangkal Village, Cempaka District, Banjarbaru City, South of Kalimantan. The method used in this activity is the survey, demonstration, and evaluation of the implementation of activities. The results of this activity were in the form of nuggets of tilapia and presto of soft thorn carp produced by housewives of businesspeople from Banyu Hirang Village in Bangkal Village as participants. In addition to its delicious taste, has a high protein nutritional value, these processed products can also sell as a source of household income.
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Azhari, Azmi, and Laita Nurjannah. "IDENTIFICATION OF HAZARDOUS CHEMICAL AND MICROBES CONTAMINATION IN FOODS OF STREET VENDORS AROUND IAIN SYEKH NURJATI CIREBON." Jurnal Pendidikan Matematika dan IPA 10, no. 2 (July 19, 2019): 1. http://dx.doi.org/10.26418/jpmipa.v10i2.34289.
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This study aimed at identifying chemical and microorganism contamination in foods of street vendors around Institut Agama Islam (IAIN) Syekh Nurjati Cirebon. The samples are meatball, cilok, grilled fish cake, nuggets, rolade, sauce, crackers, and iced water drinks. The sample tests are formalin test, borax test, Rodhamine B test, Methanyl Yellow test, and Coliform & Escherichia coli MPN test. The results showed that some food samples like meatball, cilok, grilled fish cake, nuggets,and rolade were positive of formalin & borax contaminated. The iced water drinks are contaminated by Coliform & E. coli. The other samples like sauce and crackers were negative of Rhodamine B & Methanyl Yellow contaminated. In conclusion, according to this study, the foods of street vendors at IAIN Cirebon are not yet safe to be consumed.
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Bhardwaj, D., A. Kumar, and S. Dua. "Quality attributes of low sodium chevon nuggets substituted with fish meat." Journal of Environmental Biology 38, no. 4 (July 1, 2017): 571–78. http://dx.doi.org/10.22438/jeb/38/4/mrn-369.
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Fahmi, Zul, Syarifah Rohaya, and Rasdiansyah Rasdiansyah. "Pemanfaatan Tepung Mocaf dengan Subtitusi Tepung Terigu pada Pembuatan Nugget Jamur Merang (Volvariella volvaceae)." Jurnal Ilmiah Mahasiswa Pertanian 4, no. 4 (November 1, 2019): 301–9. http://dx.doi.org/10.17969/jimfp.v4i4.12785.
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Abstrak. Nugget merupakan salah satu produk yang sangat digemariaoleh masyarakat baik dari kalangan dewasa hingga anak – anak. Nugget yang beredar di pasaran saat ini adalah nugget ayam ataupun ikan dan dari produk hewani lain yang mempunyaiakadar lemak tinggi namun kadar serat rendah, sehingga kurang baik bagi kesehatan. Nugget memiliki kandungan kadar serat tinggi, kadar lemak rendah dan protein tinggi, sehingga perlu adanya inovasi baru terhadap bahan baku pengganti daging ayam atau sapi yang memiliki kadar lemak rendah dan seratnya tinggi. Penelitian ini bertujuan untuk untuk memanfaatkan jamur merang sebagai bahan penambahan dalam pembuatan nugget yang tinggi serat dan protein serta menentukan formulasi terbaik dari tepung mocaf sebagai bahan pengganti tepung terigu. Metode rancangan yang digunakan adalah rancangan Acak Kelompok (RAK) faktorial yang terdiri atas 2 (dua) faktor yaitu penambahan Jamur (J) (J1=200 gram dan J2=100 gram) dengan rasio tepung mocaf dan terigu (M) (M1= 50 : 50, M2= 75 : 25, M3= 100 : 0) dengan 3 kali ulangan sehingga terdapat 18 satuan percobaan. Analisis yang dilakukan terhadap nugget jamur kadar air, kadar protein, kadar serat dan kadar abu. Kemudian dilanjutkan dengan analisis sensori berupa uji hedonik dan uji deskriptif terhadap warna, tekstur, aroma dan rasa. Hasil penelitian menunjukkan bahwa penambahan jamur dengan rasio mocaf dan terigu berpengaruh sangat nyata terhadap kadar air, kadar protein, kadar abu, dan berpengaruh nyata terhadap kadar serat. Perlakuan penambahan jamur dengan rasio mocaf dan terigu serta interaksi keduanya memberikan pengaruh yang nyata terhadap kadar serat. Abstract. Nugget is a very popular product among children to adults. The nuggets that is already comercial on the market are chicken and fish nuggets or from other animal that contain high fat but low fiber, so it is not good for health. Nugget has high fiber content, low fat content and high protein content, so there needs to be aninnovations to subtitues the raw materials which is chicken or beef that has low fat content and high fiber. The purpose of this research is to utilize the mushroom as an addition ingredient in making high-fiber and high protein nuggets and determine the best formulations of mocaf flour as a substitute for wheat flour. This research analyzed by using factorial Randomized Block Design (RAK. Factors used in this research are the Addition of Mushrooms (J) (J1 = 200 grams and J2 = 100 grams) and the Ratio of Mocaf Flour and Wheat Flour (M) (M1 = 50 : 50, M2 = 75: 25, M3 = 100: 0) with 3 replications so that there are 18 experimental units. The analysis from mushroom nugget are water content, protein content, fiber conten, ash content and sensory analysis of hedonic and descriptive test of color, texture, aroma and taste. The results showed that the addition of mushrooms with mocaf and wheat flour ratio had a very significant effect on moisture content, protein content, ash content, and significantly affected fiber content. The treatment of the addition of mushrooms with the ratio of mocaf and flour as well as thmushroome interaction of both gave a significant effect on fiber content.
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Lestrina, Dini, Novriani Tarigan, and Oslida Martony. "Training of Lemuru Fish Nuggets Processing for Stunting Children’s Mothers In Pantai Labu Sub-District Deli Serdang Regency." Journal of Saintech Transfer 3, no. 1 (August 20, 2020): 60–70. http://dx.doi.org/10.32734/jst.v3i1.4205.
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Failure of stunting in children will produce human resources that cannot compete in the era of globalization, affect work productivity, increase the risk of obesity, and lead to metabolic syndrome. Indonesia has a high incidence of stunting among children under five and school children, including North Sumatra with a prevalence of 42.3%, ranked fourth in the province with a high stunting prevalence. The prevalence of stunting in children aged 5-12 years increases every year. During the growth of very high bone mineralization, low intake of protein, calcium, and zinc influences linear growth. Aged 5-12 years is an opportunity to catch up and improve height. In terms of overcoming the lack of protein, calcium, and zinc intake as well as spurring the growth of schoolchildren, it can be done by giving Lemuru fish nuggets. Fish nugget processing is a simple processing method and has a long shelf life, with storage life in the freezer was 2 weeks. From the results of conseling and training conducted an initial and final knowledge assessment, it is known that initial knowledge is still lacking with an average value of 64.69 after the activity has increased to 83.95. Participants better understand the benefits of local food such as lemuru fish to cope with the stunting situation experienced by their child.
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Kehagia, Olga Christophorou, Christian Colmer, and Minas G. Chryssochoidis. "Consumer valuation of traceability labels: a cross-cultural study in Germany and Greece." British Food Journal 119, no. 4 (April 3, 2017): 803–16. http://dx.doi.org/10.1108/bfj-07-2016-0333.
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Purpose The purpose of this paper is to assess impact of literacy on the combinations of traceability information on food packages of chilled chicken nuggets and fish fingers consumers choose. Design/methodology/approach A discrete choice experiment, belonging to the “stated preference method” was designed to meet the purpose of this study with 512 German and Greek consumers. According to this method, the information is gathered using methods of distinct preference asking individuals face to face questions about their behaviour. Findings The results indicate that literacy has an impact on the combinations of information consumers choose; specific information is most useful and sought by high- and low-literate consumers; and price is an important factor for the consumer choices presented in the current study, but cannot overshadow other equally important factors. Practical implications Marketing issues are raised because of the importance and utility consumers attach to traceability systems. Originality/value This is a novel research concerning literacy’s impact on the combinations of package information chosen by consumers in Germany and Greece in relation to the two studied chilled chicken and fish products (i.e. chilled chicken nuggets and fish fingers).
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Silva, Adriane da, João Zitkoski, Marcio Antônio Mazutti, Altemir Mossi, José Vladimir Oliveira, Débora de Oliveira, Alexandre José Cichoski, and Helen Treichel. "Evaluation of process parameters in the industrial scale production of fish nuggets." Ciência e Tecnologia de Alimentos 31, no. 2 (June 2011): 406–11. http://dx.doi.org/10.1590/s0101-20612011000200019.
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Yusra, Yusra, Ainul Mardiah, and Virda Wulandari. "PEMBERDAYAAN WANITA NELAYAN MELALUI DIVERSIFIKASI PENGOLAHAN PRODUK PERIKANAN." Jurnal Implementasi Riset 1, no. 1 (March 31, 2021): 22–27. http://dx.doi.org/10.37301/iris.v1i1.6.
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The Teluk Kabung Selatan area is one of the sub-district in the Bungus Teluk Kabung sub district which is located on the coast, with the majority of the population being fisherman. Some fisherman’s wives in this area also work to help their husbands to ease the burden on the family, with the types of work being traders, fish processing, household servants and farming. The fish processing that is done by processing that is done by the fishermen’s wife in this area is making fish projects and fish pallets. The target community for community service (PKM) is a fisherwoman who lives in Teluk Kabung Selatan Village. The method use in this PKM activity is by direct of diversifying processed fish into nuggets, mpek mpek and fish brownies.
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Ngaisyah, Raden Roro Dewi, and Andre Kusuma Adiputra. "Pengembangan potensi lokal ikan menjadi nugget dan abon ikan untuk meningkatkan kesejahteraan masyarakat dan menurunkan angka kejadian stunting di Kanigoro, Saptosari, Gunungkidul." Journal of Community Empowerment for Health 1, no. 2 (May 10, 2019): 61. http://dx.doi.org/10.22146/jcoemph.36961.
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Kanigoro Village is blessed abundantly with great potential for fish resources development. Its strategic location by the seashore also poses an opportunity for Kanigoro to become a center for local home-based culinary industries focusing on local fish, such as fish nuggets and floss (shredded meat), which are rich sources of animal protein. Despite the plentiful local protein sources, a high prevalence of stunting continues to plague Kanigoro Village, reaching up to 48.2%. Developing fish-based culinary industries may become a means to reduce the stunting rates as well as to improve the economic status of the villagers. This project aimed to develop the fish-based local food processing into nuggets and floss to improve family economies and nutritional status in Kanigoro Village through a community-based approach. It began with the sharing of the project plan to gain support from the community. The team collaborated with local Kanigoro organizations, namely posyandu cadres and women's group. The training was given to the women's group on marketing, such as providing nutritional information on the packages, developing attractive packaging, and introducing marketing niches. Posyandu cadres were trained to motivate the villagers to increase fish consumption. After the training, the groups conducted meetings with the local women under the supervision of the team. In the meeting sessions, they encouraged villagers to eat more fish. Through the training, the local women acquired new knowledge on product enhancement, starting from improved processing hygiene, upgraded packaging, provision of nutritional information, and innovative marketing ventures. In the gatherings, posyandu cadres were able to deliver motivation to augment fish consumption. They could measure the height and weight of children under five correctly, enabling them to identify children with stunting. The knowledge and skills acquired from this project will equip the local villagers to prevent and reduce stunting prevalence in Kanigoro Village.
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Ritonga, Fajar Utama, Husni Thamrin, Agus Suriadi, and Berlianti. "Empowerment of wirid group (study of mothers) through fish nugget processing utilizing fish potential in Haranggaol Sub-District Haranggaol Horison District, Simalungun Regency." ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat 4, no. 2 (December 12, 2019): 842–46. http://dx.doi.org/10.32734/abdimastalenta.v4i2.4240.
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Great potential as a producer of Goldfish and Tilapia in the Haranggaol Village is very large, and the production of fish is very well known up to the city of Medan, each Goldfish buyer knows the quality of Goldfish originating from the Haranggaol Region and has a relatively high price (above average) (average price of goldfish from other regions), but the fish production can be developed further from economic value if obtained in other forms such as fish processing into fish nuggets which are still rarely carried out by the local community, by looking at the potential quantity and quality of fish in Haranggaol Village. used as a potential source of Social Welfare for the community, especially the wamad mamak (recitation of mothers) group who routinely conduct recitation in the Haranggaol Village.
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Amitasya Sinaga, Lucia, Luh Putu Trisna Darmayanti, and I. Putu Suparthana. "PENGARUH PERBANDINGAN IKAN KEMBUNG (Rastrelliger kanagurta L.) DAN BIJI NANGKA (Artocarpus heterophyllus) TERHADAP KARAKTERISTIK NUGGET." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 9, no. 4 (December 29, 2020): 357. http://dx.doi.org/10.24843/itepa.2020.v09.i04.p01.
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This research aims to determine the comparison effect of mackerel with jackfruit seeds on the characteristics of nuggets, and to find out the exact ratio of it’s to produce the best characteristics of fish nuggets. The completely Randomized Design (CRD) was used in this treatment with mackerel and jackfruit seeds ratio as a treatment consist 6 levels : 100%: 0%; 90%: 10%; 80%: 20 ; 70%: 30%; 60%: 40%; 50%: 50%. Each treatment was repeated 3 times to obtain 18 experimental units. The data obtained were analysis ANOVA and if variance nuggets effect to the variables, followed by The Duncan Multiple Range Test (DMRT). The results showed that the comparison of mackerel and jackfruit seeds give a significant effect to the water content, fat content, protein content, carbohydrate content, crude fiber content, hardness, taste (hedonic), texture (hedonic and scoring), and overall acceptance (hedonic). The 50%: 50% ratio of mackerel with jackfruit seeds produces the best characteristics of the product,contain (32,92% water content, ash content 1,90%, fat content 17,63%, protein content 4,65%, carbohydrate content 42,87%, crude fiber content 10,14%) taste liked, aroma liked, texture and overall acceptance liked.
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Jayasinghe, C. V. L., S. S. G. Silva, and J. M. J. K. Jayasinghe. "Quality Improvement of Tilapia Fish Nuggets by Addition of Legume Flour as Extenders." Journal of Food and Agriculture 6, no. 1-2 (December 13, 2013): 32. http://dx.doi.org/10.4038/jfa.v6i1-2.5186.
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Chen, Su-Der, Hui-Huang Chen, Yu-Chien Chao, and Rong-Shinn Lin. "Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets." Journal of Food Engineering 95, no. 2 (November 2009): 359–64. http://dx.doi.org/10.1016/j.jfoodeng.2009.05.016.
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Ade Iferamuna, Afifah Nur Hasanah, Yuliana ,. Linda Rosalina,. "Development Of Processed Rinuak Fish (Psilopsis Sp) To Improve Nutritional Quality Of Toddler Of Stunting." International Journal of Tourism, Heritage and Recreation Sport 1, no. 2 (December 30, 2019): 1–6. http://dx.doi.org/10.24036/ijthrs.v1i2.28.
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Stunting is one of the problems of a lack of protein intake that occurs for a long time to interferewith growth. Increasing the quality of nutrition based on local food that has the potential to be onesolution, including raw fish rinuak which is rich in protein. This study aims to analyze the needs andidentify the potential of rinuak fish as a local food ingredient and to design standardized products toimprove the nutritional quality of children under five with stunting. The survey method was used tocollect data with qualitative and quantitative approaches using the Participatory Action Research(PAR) design. Furthermore, the standardization of recipes for processed rinuak fish was carried out byeight expert validators in the fields of food, food, and nutrition. The results showed that the potentialfor rinuak fish in Lake Maninjau in the last two years is abundant. Standardized processed rinuak fish,namely nuggets, jerky, and shredded rinuak can be used as an alternative food for toddlers.
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Lubis, Ernani, and Sumiati Sumiati. "PENGEMBANGAN INDUSTRI PENGOLAHAN IKAN DITINJAU DARI PRODUKSI HASIL TANGKAPAN DI PPN PALABUHANRATU." Marine Fisheries : Journal of Marine Fisheries Technology and Management 2, no. 1 (February 16, 2012): 39. http://dx.doi.org/10.29244/jmf.2.1.39-49.
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In fact, fish processing industry is very importance to support development a fishing port. It is the same with the case of territorial fishing port (PPN) of Palabuhanratu. So that a research to determine the condition of fish catch production that was able to support the development of fish processing industry, need to be done. A case study on the underdeveloped of fish processing industry in PPN Palabuhanratu was done. Data analysis using descriptive numerical projection of the catch by estimating the need for the development of fish processing industry. Processing type that exist in PPN Palabuhanratu and nowadays are the processing on fish freezing, fish boiling, fish salting, crisp chips, meatball fish and abon fish. Based on the result of projection, the best fish production prospective as raw material for fish processing industry are skipjack tunas, eastern little tuna, tunas, hairtails, shark, ponyfish, ray, Indo-Pacific marlin, scads and wolf herring. A preceding ten year period of 2008-2017, the production of skipjack tunas, eastern little tuna, tunas, ponyfish, Indo-Pacific marlin, scads and wolf herring tend to increase, while the others will decrease. The development of other types of processing industries can be done for freezing, canning, fillet, loin, surimi and nuggets fish.
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Damongilala, Lena Jeane, and Netty Salindeho. "Penerapan Diversifikasi Produk Perikanan di Desa Darunu, Kabupaten Minahasa Utara." MEDIA TEKNOLOGI HASIL PERIKANAN 8, no. 1 (October 24, 2019): 1. http://dx.doi.org/10.35800/mthp.8.1.2020.26055.
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Community Partnership Program (PKM) is an activity to empower community members as a form of partnership among academia, the community and the government. The program aims to improve the skills, production and welfare of the community. The program's target partners are located in the village of Darunu, Wori District, North Minahasa Regency. Geographically located on the coast with potential for marine fisheries that have the potential to be developed. The village is categorized as a fishing community, where around 30% are classified as poor families and have a small business as fish sellers of fish processors. The specific target of activities is to produce superior diversified products in terms of taste, sanitation and hygiene, as well as to provide business continuity for diversification of fish meatball products, dragon legs, and fish nuggets. The issue that has to be solved is that how to utilize fishery products during abundant harvests. The methods applied in this program are 1) Training of how to produce fish products using good manufacturing practices; 2) Mentoring and evaluation on the way the partners handling fish product.
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Suparmi, Syafrani, and Sumarto. "Pelatihan Fortifikasi Daging Ikan Sebagai Sumber Protein Nugget Ubikayu di Desa Tambusai Batangdui." Dinamisia : Jurnal Pengabdian Kepada Masyarakat 3 (August 24, 2019): 181–87. http://dx.doi.org/10.31849/dinamisia.v3i0.3115.
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Effort to increase public knowledge of appropriate technology is to produce a product that is useful to support their welfare. One of them is the technology of fisheries and agricultural utilization. The potential of fisheries and agriculture is sufficiently developed in Riau, therefore, it is necessary to make efforts so that the harvest from fish and cassava farmers has economic value which is to increase the added value from its harvest, become a diversified product. The solution offered to partners is the application of appropriate science and technology in training technology of fish meat utilization for protein fortification in cassava nuggets, a quality product and safe for consumption, and as an effort to develop partner empowerment especially PKK cadres. The method of approach taken was in quality guidance to partners as micro-entrepreneurs and as an alternative effort to improve family welfare. Besides providing information about management and tips towards sustainable self-sufficiency business, and helping partners in collaborating with the marketing partners of the products produced. In carrying out the activities of participants of the active participation was both during the implementation and post activities, i.e. participants receive well the science and technology provided by universities to improve partner businesses. The ouput of this activity was the skill of PKK cadres in processing cassava into best quality nuggets, which can be used as supplementary food for children as well as opening opportunities as their side livelihood, in the context of business development and increasing family income.
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Nusantari, Elya, Aryati Abdul, and Rita Marsuci Harmain. "Ikan Bandeng Tanpa Duri (Chanos chanos) sebagai Peluang Bisnis Masyarakat Desa Mootinelo, Kabupaten Gorontalo Utara, Provinsi Gorontalo." Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat 3, no. 1 (June 19, 2017): 78. http://dx.doi.org/10.29244/agrokreatif.3.1.78-87.
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One of the problems of the fishing community of milkfish (Chanos chanos) Mootinelo Village, North Gorontalo District was the selling price of fish is cheap. That was because the milkfish has many thorns so that less favored communities. However, milkfish has a high excess nutrients especially unsaturated fatty acids omega-3 (ω3) reached 14.2 and a protein content of 20. In relation with it, this activity aims to increase the sale value of milkfish through training activities thorn fish and diversified products. The method used was the training activities thorn fish, dan accompaniment of activities to pull out the fish milk spines to produce diversification products, followed by mentoring partner groups, especially women and households, as well as the surrounding communities who have the desire to entrepreneurship. The activities were practiced partner groups thorn fish suit the morphology and position structure thorns fish. The result was a fish without spines can be sold to consumers or processed into products, such as nuggets, meatballs, krispy milkfish, and a traditional menu of Gorontalo fish area such as rica-rica and woku fish. The conclusion is milkfish without spines have a profitable business opportunity with the increase in the selling price of milkfish without spines. It can increase the income of fishing communities in the fish ponds in the Mootinelo Village, North Gorontalo District.
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Purnomo, Purnomo, and Juhana Suhanda. "DIVERSIFIKASI OLAHAN BERBASIS IKAN PATIN DI DESA JINGAH HABANG HILIR KECAMATAN KARANG INTAN KABUPATEN BANJAR KALIMANTAN SELATAN." Fish Scientiae 4, no. 8 (June 16, 2016): 80. http://dx.doi.org/10.20527/fs.v4i8.1121.
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Alih teknologi pengolahan dalam rangka diversifikasi produk olahan berbasis ikan patin di Kabupaten Banjar masih sangat dibutuhkan untuk memperkenalkan pada para pengolah dan konsumen mengenai jenis-jenis produk olahan siap saji. Diversifikasi olahan ikan patin dapat meningkatkan nilai tambah dan sekaligus meningkatkan perekonomian masyarakat perikanan di Desa Jingah Habang Hilir. Sehingga, pemahaman tersebut dapat dijadikan sebagai suatu tindakan alternatif dalam pengolahan dan pengawetan ikan patin semi modern yang bermutu dalam mencukupi kebutuhan protein pada saat paceklik ikan. Program peningkatan keterampilan dengan melalui penyuluhan, pelatihan dan pembinaan bagi masyarakat tersebut ternyata harus sesuai dengan kebutuhan dan karakteristik masyarakat itu sendiri sebagai pelaku usaha bukanlah hal yang mudah. Sekalipun khalayak sasaran sebagai mitra kerja sudah terbiasa memanfaatkan ikan patin dengan variasi produk olahan ternyata hasil evaluasi sangat membutuhkan acuan, format / model dan arahan praktis untuk membuat produk siap saji seperti bakso, nugget dan kaki naga berbasis ikan patin guna pengembangan potensi sumberdaya perairan secara optimal.Instead of processing technologies in order to fish based processed products diversification catfish in Banjar Regency is still urgently needed to introduce on the processors and consumers about the kinds of products processed fast-food restaurant. Diversification of processed fish catfish can increase the added value and the economy while increasing the Community fishery in the village of Jingah Habang Hilir with chillies downstream. Such understanding can serve as an alternative in action processing and preserving fish quality semi modern catfish in sufficient protein needs at the time of paceklik fishes. Skill enhancement programs through outreach, training and coaching for the community must be in accordance with tha needs and characteristics of the community itself as businessmen is not an easy thing. Target audience itself as a partner is already accustomed to utilizing fish catfish processed products with variations, but it turns out the evaluation results in dire need of citations, formatations/models and practical directions for mking products such as ready made meatballs, nuggets and fish-based dragon foot catfih to the development potential of aquatic resources optimally.
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Ningrum, Ratna Ayu, Kurnia Nisa Kinasih, Daiva Ilyaning Asrin, Andini Avita Ayu, Erina Devi Yuniara Sari, Nur Mariam Kusuma, Jasmina Vidi Quamilla, and M. Gandul Atik Yuliani. "IMPLEMENTASI PROGRAM SOSIALISASI PENGOLAHAN DAN PEMASARAN PRODUK OLAHAN IKAN AIR TAWAR DALAM UPAYA MENINGKATKAN PENDAPATAN MASYARAKAT TERHADAP PEREKONOMIAN DI DESA TAPEN KECAMATAN TAPEN KABUPATEN BONDOWOSO." Jurnal Layanan Masyarakat (Journal of Public Services) 5, no. 1 (May 31, 2021): 158. http://dx.doi.org/10.20473/jlm.v5i1.2021.158-166.
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The freshwater fishery sector is one of the potentials possessed by the village of Tapen due to its location near the river and the Sampean Baru dam, which is the largest river in Bondowoso Regency. However, the income of the people with the livelihood of freshwater fish fishermen in Tapen Village is not optimal because the community does not understand how to process and market processed freshwater fish products in order to increase the selling value of fish. Efforts to increase community income through the fisheries sector carried out by the 60 KKN BBM Uniar period eke-63 are socialization of processing and marketing of processed freshwater fish products. The activity was carried out with a presentation method regarding the processing and marketing of processed freshwater fish products as well as a demonstration on the process of making processed freshwater fish products in the form of catfish dumplings and tilapia nuggets. The socialization participants were PKK women, village cadres, fishermen's wives, and prospective entrepreneurs from the village of Tapen. In addition, the socialization regarding the marketing of processed freshwater fish products was also carried out using the online method using the Whatsapp group media.AbstrakSektor perikanan air tawar merupakan salah satu potensi yang dimiliki oleh desa Tapen disebabkan letaknya yang berada di dekat sungai dan bendungan Sampean Baru yang merupakan sungai terbesar yang berada di Kabupaten Bondowoso. Namun, pendapatan masyarakat dengan mata pencaharian nelayan ikan air tawar di Desa Tapen belum maksimal karena masyarakat kurang memahami cara mengolah dan memasarkan produk olahan ikan air tawar guna meningkatkan nilai jual ikan. Upaya untuk meningkatkan pendapatan masyarakat melalui sektor perikanan yang dilakukan oleh kelompok 60 KKN BBM Uniar periode ke-63 adalah dengan Sosialisasi Pengolahan dan Pemasaran Produk Olahan Ikan Air Tawar. Kegiatan yang dilakukan dengan metode presentasi mengenai pengolahan dan pemasaran produk olahan ikan air tawar serta demonstrasi mengenai proses pembuatan produk olahan ikan air tawar yang berupa siomay ikan lele dan nugget ikan nila. Peserta sosialisasi adalah ibu-ibu PKK, kader desa, istri nelayan, serta calon pengusaha yang berasal dari desa Tapen. Selain itu sosialisasi mengenai pemasaran produk olahan ikan air tawar juga dilakukan dengan metode daring menggunakan media grup Whatsapp.
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SAFITRI, DIAN, WIRA YUSTIKA R, IRMAWATY IRMAWATY, and HILMI HAMBALI. "Pendampingan Dan Pelatihan Diversifikasi Pengolahan Ikan Bagi Ibu-Ibu Nelayan Di Pulau Sembilan Kabupaten Sinjai." Biosel: Biology Science and Education 8, no. 2 (January 2, 2020): 122. http://dx.doi.org/10.33477/bs.v8i2.1140.
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Community service is intended to educate or transfer knowledge from information sources to recipients of information. This program has provided changes both socially and economically with the main target being welfare. The Sembilan Island region is one of the areas located in Sinjai Regency which has considerable land and sea potential. The marine and fisheries sector in this region in the short term is known as a sector that is able to have an impact on production activities from other sectors (Output Multiplier / OM) and increase in people's income (Income Multiplier / IM). The community service program that has been carried out involves 30 fishermen mothers in Pulau Sembilan and divided into 5 small groups accompanied by tutorials. Fish is processed into various products including fish balls, fish nuggets and shredded fish. The assistance and training that has been done have increased the community's confidence in increasing their income (Income Multiplier / IM) so that they can sustain the community's economy in Sembilan Island, Sinjai Regency.
Key Words: Training, Diversification, Processed Products, Fishermen
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Afrinis, Nur, and Muhammad Nurman. "Business Development of Patin Fish through Diversification of Processed Patin Products in Batu Belah Village, Riau [Pengembangan Usaha Ikan Patin Melalui Diversifikasi Produk Olahan Ikan Patin Di Desa Batu Belah Riau]." Proceeding of Community Development 2 (February 21, 2019): 353. http://dx.doi.org/10.30874/comdev.2018.359.
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Catfish farmers in Kampar Regency have problems in managing and marketing catfish, where selling prices are low, and management costs are high. The purpose of this activity is to help catfish farmers to increase the income and selling value of catfish through diversification of catfish based food products that have high selling value. Diversification of catfish based food product can increase added value and improve the economy of catfish farmers in Batu Belah Village, Kampar District, Riau. The activities are: 1. variations in catfish based food product, The products are abon, nuggets and catfish crackers. 2. More attractive product packaging. 3. Changes in marketing strategies. Catfish are usually sold by collectors or to traditional markets in Kampar. Marketing by selling to stores/supermarkets, making brochures, and labeling them to be attractive. The results of this activity are 1. Increased knowledge and the ability of partners about making variants of catfish based food product (nuggets, abon and catfish crackers) .2. The existence of attractive packaging, thus increasing the selling value and 3. increasing marketing area.
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Nurul Hidayah, Ulfah, Idiannor Mahyudin, and Emmy Sri Mahreda. "KONTRIBUSI DAN PELUANG PENINGKATAN PENDAPATAN ISTERI NELAYAN TERHADAP PENDAPATAN KELUARGA DI KECAMATAN ALUH-ALUH KABUPATEN BANJAR KALIMANTAN SELATAN." Fish Scientiae 4, no. 8 (June 16, 2016): 128. http://dx.doi.org/10.20527/fs.v4i8.1125.
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Penelitian ini bertujuan untuk mengidentifikasi jenis pekerjaan isteri nelayan dalam bidang perikanan, menganalisis kontribusi pendapatan isteri nelayan terhadap pendapatan keluarga dan menganalisis peluang pendapatan isteri nelayan terhadap pendapatan keluarga.Metode penelitian yang digunakan adalah metode survei dan deskriptif. Pengumpulan data dilakukan dengan teknik observasi dan wawancara. Teknik pengambilan sampel lokasi secara sengaja (purposive sampling) dan pengambilan sampel responden diambil secara purposive random sampling. Hasil penelitian menunjukkan bahwa jenis-jenis pekerjaan di bidang perikanan yang dilakukan isteri nelayan di Kecamatan Aluh-aluh antara lain: pengolahan ikan asin, pengolahan terasi, pengolahan udang papai kering dan pengolahan kerupuk udang. Kontribusi pendapatan isteri nelayan yang bekerja sebagai; pengolah ikan asin sebesar 32,32%, pengolah terasi udang 31,29% dan pengolah udang papai kering 31,01%, pengolah kerupuk udang 23,95%. Rata-rata kontribusi pendapatan isteri nelayan terhadap pendapatan keluarga sebesar 29,64%. Persentase peluang kerupuk ikan sebesar 48,58%, bakso udang sebesar 30,36%, peluang amplang udang sebesar 10,12%, dan peluang nugget udang 10,93%.Purpose of this study is identify the types of work fisherman’s wife in Subdistrict Aluh-aluh, analyzing the contribution of revenue fisherman’s wife to family income and Analyzing the fisherman’s wife increased revenue opportunities to family income.The research method used a descriptive method and survey method. Data collection performed with observation and interview techniques. Technique of sampling locations use purposive sampling and respondents sampling use purposive random sampling.The results showed that types of work fisherman’s wife performed in fisheries include : salted fish processing, shrimp paste processing, processing ebi, ang processing of prawn crackers, revenue contribution fisherman’s wife who worked as a salted fish processing amounted to 32,32%, as processing shirmp paste amounted to 31,29%, as processing ebi amounted to 31,01%, as processing shrimp crackers amounted to 23,95%. Average revenue contribution amounting to 29,64%, fish crackers opportunies amounted to 48,58%, shrimp meatball amounted to 30,36%, shrimp amplangs amounted to 10,12%, and shrimp nuggets amounted to 10,93%.
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Afif Hakim. "PEMANFAATAN LAHAN BEKAS GALIAN BATU BATA MENJADI EMPANG IKAN AIR TAWAR." JURNAL BUANA PENGABDIAN 2, no. 1 (February 1, 2020): 21–28. http://dx.doi.org/10.36805/jurnalbuanapengabdian.v2i1.1178.
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Desa Mekarmulya adalah salah satu desa dari 10 desa yang masuk dalam wilayah administratif Kecamatan Telukjambe Barat, Kabupaten Karawang. Dikepalai oleh seorang kepada desa dan dibantu oleh seorang sekretaris desa dan segenap perangkat desa. Desa Mekarmulya dikenal sebagai sentral industri rumahan (home industry) pembuatan batu bata merah pres. Hampir semua warga menjadi pembuat batu bata merah. Namun lambat laun usaha ini kian lesu dan kalah bersaing dengan adanya batu bata ringan. Lesunya penjualan batu bata merah ini juga dirasakan langsung oleh para buruh yang bekerja di salah satu pengrajin batu bata merah. Di sisi lian, terdapat potensi bekas galian material batu bata merah menjadi kolam untuk budi daya ikan air tawar sebagai tambahan penghasilan bagi para pengrajin bata merah yang mulai menurun. Untuk sementara waktu, sebagai permulaan ikan yang direkomendasikan adalah ikan nila karena mudah beradaptasi dengan lingkungan dan cepat berkembang biak. Selain budi daya ikan dan dijual secara mentah, juga disarankan untuk menjual hasil ikan tersebut berupa makanan olahannya seperti nugget, ikan asap, dan lain-lain.
Kata kunci: Mekarmulya, Batu Bata Merah, Budidaya, Ikan Air Tawar
Mekarmulya Village is one of the 10 villages included in the administrative area of Telukjambe Barat District, Karawang Regency. Headed by a village officer and assisted by a village secretary and all village officials. Mekarmulya Village is known as the center of the cottage industry for making pressed red bricks. Almost all residents become red brick makers. However, gradually this business became sluggish and could not compete with the light bricks. The sluggish sales of red bricks were also felt directly by the workers who worked in one of the red brick craftsmen. On the other side, there is the potential for the ex-excavated red brick material to become a pond for freshwater fish resources as an additional stage for the red brick craftsmen, which is starting to decline. For a while, the fish that refused to start was tilapia because it was easy to adapt to the environment and quickly reproduced. Apart from cultivating fish and selling it raw, it is also advisable to sell fish products in the form of processed food such as nuggets, smoked fish, and others.
Keywords: Mekarmulya, Red Bricks, Cultivation, freshwater fish
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Kristiyanti, Mariana, and Siswadi Siswadi. "Pemberdayaan Kelompok Nelayan Desa Bandengan Jepara Melalui Pengolahan Hasil Laut." PRAXIS 1, no. 1 (September 7, 2018): 63. http://dx.doi.org/10.24167/praxis.v1i1.1611.
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Abstract
Bandengan are the village in addition to north of Jepara, where the majority people are fishermen fullfil life need to find fish in the sea .By being a fisherman, the rural communities Bandengan Jepara do not have skill other than look for fish .When fish catch up, so the sale of fish rose, but it was with increasing fish catch will not only fisher incomes are rising, but also the problems increasing fish catch not sold out.The majority of fishermen throw the catch the fish not salable sold. This is because fish decaying, although it is stored in cool box. For that the implementation team devotion the STIMART “AMNI” Semarang, an initiative to give management skills fish catch instant for products to minimize loss caused by membusuknya fish not salable sold. Some of these programs developed for fishing groups bandengan village in anticipation of the problem.Including by giving skills make “nuggets” of fish at once a method omnipresence through the online system. A special purpose is to be achieved in the community devotion this is given the faculty fishing groups to be able to offer the fish not actually sold, instant for products and marketing it through some media based on line.
Keywords: fishing communities , bandengan village , process fisheries products , ready to eat products
Abstrak
Desa Bandengan merupakan desa yang berada di samping utara kota Jepara, dimana mayoritas penduduknya adalah nelayan yang memenuhi kebutuhan hidupnya dengan mencari ikan di laut. Dengan menjadi seorang nelayan, masyarakat di desa Bandengan Jepara tidak memiliki keahlian lain selain mencari ikan. Pada saat hasil tangkapan ikan meningkat, maka hasil penjualan ikan juga meningkat, tetapi ternyata dengan meningkatnya hasil tangkapan ikan maka tidak hanya pendapatan nelayan saja yang meningkat, tetapi juga adanya permasalahan mengenai meningkatnya hasil tangkapan ikan yang tidak habis terjual. Mayoritas nelayan membuang hasil tangkapan ikannya yang tidak laku terjual. Hal ini dikarenakan ikan membusuk, walaupun sudah di disimpan dalam cool box. Untuk itu tim pelaksana kegiatan Pengabdian Masyarakat STIMART ”AMNI” Semarang, berinisiatif memberikan ketrampilan pengolahan hasil tangkapan ikan menjadi produk siap saji untuk meminimalkan kerugian yang diakibatkan oleh membusuknya ikan yang tidak laku terjual. Beberapa program telah disusun untuk kelompok nelayan desa Bandengan dalam mengantisipasi permasalahannya. Diantaranya adalah dengan memberikan ketrampilan membuat ‘nugget’ dari ikan sekaligus metode pemasarannya melalui media on line system. Tujuan khusus yang ingin dicapai pada program Pengabdian Masyarakat ini adalah memberikan kemampuan kelompok nelayan agar mampu mengolah hasil ikan yang tidak terjual, menjadi produk siap saji dan dapat memasarkannya melalui berbagai media berbasis On Line.
Kata Kunci : Kelompok Nelayan, Desa Bandengan, Pengolahan Hasil Laut, Produk Siap Saji
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Fradinata, Edy, and Zurnila Marli Kesuma. "Design of Fishing Smoke (saltization) Equipment and Its Process for Improving the Economy Community in Lampulo Banda Aceh." Jurnal Pengabdian Pada Masyarakat 5, no. 1 (February 14, 2020): 213–20. http://dx.doi.org/10.30653/002.202051.250.
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Wooden fish (Keumamah) is made from tuna fish. It is one of the characteristic main commodities from Aceh Province where it is bordered by two major oceans of the world, the Indian Ocean and the Malacca Strait. This geographical condition is very favorable because the ocean stores abundant marine products, especially tuna fish and tongkol fish. The keumamah is one of the traditional favorable food product in Aceh. In Aceh, that excess fish from the rest of the fishermen's catch will usually be preserved by means of saltization, fumigation and boiling. However, wooden fish have not been able to provide a wider economic improvement impact on the surrounding community, especially the lampulo coastal area which incidentally as a fisherman. So there needs to be an increase in the economy for home-scale entrepreneurs in Aceh province. Development of fish processing equipment shaped like cupboards, sturdy, sleek, and ergonomic combined with packaging design, sales techniques and marketing management and entrepreneurship for small business groups in lampulo-Banda Aceh. The development of fish processing equipment shaped like cupboards, sturdy, sleek, and ergonomic combined with sales and marketing management techniques and entrepreneurship for these small business groups will develop tuna fish products that can be processed with various types of culinary food such as: fish nuggets, crackers fish, fish balls, and kemamah. The problem can be solved when fish processing methods emerge to become a variety of culinary, with higher production capacity to the community about good and right fish processing. This fish processing innovation in the form of processing fish into a variety of culinary that combines several processing functions such as smoking, grinding, drying, etc.
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Nurdiawan, Odi, Fidya Arie Pratama, and Nining Rahaningsih. "PKM E-Commerce Kampung Keluarga Berencana Desa Mertasinga Kabupaten Cirebon." Madani : Indonesian Journal of Civil Society 2, no. 1 (February 28, 2020): 1–8. http://dx.doi.org/10.35970/madani.v2i1.46.
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The partner of the program is the family planning village group, which consist of mostly housewives in Mertasinga village, Gunung jati sub-district, Cirebon district. This partner group has run a business of fish processing including shredded fish, fish meatball and fish nuggets. Problems experienced by partner groups are the absence of official labels from the National Drug and Food Control Agency (BPOM) and halal certification labels in processed fish products as well as a barcode in the group’s products, shredded fish making equipment has been damaged and requires repair and addition, there is not yet any innovation in making products, so that product diversity is limited, low ability of Human Resources (HR) related to management and marketing, low willingness and understanding in the use of information technology as a suggestion to market their products. The solutions that have been implemented in this program are mentoring for the management of certification labels from the National Drug and Food Control Agency (BPOM) and halal certification labels, improvement of shredded fish making equipment, training for innovation in processed fish products, increasing the ability of Human Resources (HR) in the field of management, training in the composition, use, and utilization of information technology as a marketing tool. The target of the program is to increase the target group's ability: Knowledge increases by 90%, Management by 75%, marketing through internet increases by 80% and sales turnover will increase by 60%.
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Bonfim, Bruno de Carvalho, Maria Lúcia Guerra Monteiro, Alejandra Filippo Gonzalez Neves do Santos, Juliana dos Santos Vilar, and Carlos Adam Conte-Junior. "Nutritional Improvement and Consumer Perspective of Fish Nuggets with Partial Substitution of Wheat Flour Coating by Fish (Priacanthus arenatus, Cuvier, 1829) Waste Flour." Journal of Aquatic Food Product Technology 29, no. 1 (November 24, 2019): 28–42. http://dx.doi.org/10.1080/10498850.2019.1693462.
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Kang, Hong-Yi, and Hui-Huang Chen. "Improving the crispness of microwave-reheated fish nuggets by adding chitosan-silica hybrid microcapsules to the batter." LWT - Food Science and Technology 62, no. 1 (June 2015): 740–45. http://dx.doi.org/10.1016/j.lwt.2014.04.029.
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Silva, Maurício Costa Alves da, Juliana San'Ana Falcão Leite, Brenno Guimarães Barreto, Mateus Vinicius dos Anjos Neves, Aiana Souza Silva, Karoline Magalhães de Viveiros, Rafael Sepúlveda Fonsêca Trevisan Passos, Nilma Pereira Costa, Rafael Ventin da Silva, and Carlos Pasqualin Cavalheiro. "The impact of innovative gluten-free coatings on the physicochemical, microbiological, and sensory characteristics of fish nuggets." LWT 137 (February 2021): 110409. http://dx.doi.org/10.1016/j.lwt.2020.110409.
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Del Carmen Flores-Álvarez, María, Erika F. Molina-Hernández, José Concepción Hernández-Raya, and María Elena Sosa-Morales. "The Effect of Food Type (Fish Nuggets or French Fries) on Oil Blend Degradation during Repeated Frying." Journal of Food Science 77, no. 11 (October 26, 2012): C1136—C1143. http://dx.doi.org/10.1111/j.1750-3841.2012.02930.x.
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Fajriah, Fajriah, Junaidin Junaidin, Iin Nudiyanti, and Kobajashi T. Isamu. "Pemanfaatan dan Peningkatan Produksi Rumput Laut bagi Masyarakat Desa Torokeku, Kecamatan Tinanggea, Konawe Selatan, Sultra." Jurnal Pengabdian Pada Masyarakat 4, no. 1 (April 9, 2019): 11–18. http://dx.doi.org/10.30653/002.201941.77.
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UTILIZATION AND INCREASE OF SEAWEED PRODUCTION FOR THE COMMUNITY OF TOROKEKU VILLAGE TINANGGEA SUB-DISTRICT, KONAWE SELATAN, SOUTHEAST SULAWESI. Torokeku Village, Tinanggea Sub-District, South Konawe Regency is one of the villages that produce seaweed and various types of sea fish caught from Southeast Sulawesi. The problems faced by residents include: 1) Decreasing the amount of production and quality of seaweed, 2) Low level of entrepreneurial knowledge possessed, 3) lack of MSMEs as a single forum for independent business development for Torokeku Village residents. The specific goals and targets of the KKN-PPM: 1) Increasing the production and quality of seaweed seeds, 2) Increasing the skills of citizens in processing seaweed into various ready-to-eat and ready-to-cook products such as dodol, meatballs and seaweed nuggets, 3) Establishment and co-operative assistance for citizens. The methods used to achieve these goals are training, mentoring, lectures, discussions, direct visits, practices and demonstrations. The activities carried out included: (1) Making seaweed nursery gardens (2) Demonstration on various processed products ready to eat and ready to cook (dodol, meatballs and nuggets of seaweed), (3) Pioneering fishing cooperatives and UMKM, (4) Providing learning facilities for children and the community of Torokeku Village in the form of socializing education on the concept of sustainable fisheries as well as mentoring learning in schools and TPA.
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Zhang, Wei, Jiwang Chen, Yi Yue, Zhenzhou Zhu, E. Liao, and Wenshui Xia. "Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures." Journal of Food Quality 2020 (November 26, 2020): 1–8. http://dx.doi.org/10.1155/2020/8874163.
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Battered and breaded fish nuggets (BBFNs) were fried at three different temperatures (160, 170, and 180°C) for 30–180 s to study the mass transfer kinetics of moisture loss and fat absorption. The mass transfer mechanism was investigated through an analysis of microstructure, surface oil (SO), and penetrated surface oil (PSO) contents of fried BBFNs. The results showed that Fick’s second law of diffusion and the first-order kinetic model could well describe the kinetics of moisture loss and fat absorption of the crust, respectively. Transfer coefficients of the two mass transports significantly increased with an increase in the frying temperature ( P < 0.05 ). With the increase in the frying temperature, pore size of the crust increased. The PSO content of the crust also increased with elevated frying temperature. These results suggest that frying temperature affects the moisture loss and fat absorption kinetics of the crust by changing its microstructure.