Penerapan Teknologi Tepat Guna dan Diversifikasi Pangan pada UKM Olahan Ikan Bandeng di Desa Bulu Cindea Kecamatan Bungoro, Pangkep

Nur Fitriani Usdyana Attahmid; Rahmawati Saleh; Muhammad Yusuf

doi:10.30653/002.201944.237

Nur Fitriani Usdyana Attahmid Politeknik Pertanian Negeri Pangkep https://orcid.org/0000-0001-8747-656X
Rahmawati Saleh Politeknik Pertanian Negeri Pangkep
Muhammad Yusuf Politeknik Negeri Ujung Pandang

DOI: https://doi.org/10.30653/002.201944.237

Keywords: Appropriate Technology, Diversification, Food Processing, Milk Fish, Small and Medium Enterprises

Abstract

APPLYING APPROPRIATE TECHNOLOGY AND FOOD DIVERSIFICATION IN SMALL AND MEDIUM ENTERPRISES OF MILKFISH PROCESSING IN BULU CINDEA VILLAGE, BUNGORO DISTRICT, PANGKEP.
Village of Bulu Cindea Bungoro District is a village located in Pangkep Regency. The village has the potential in developing milk fish based processed food products. The abundance of milkfish products in this area has a positive impact on the Small and Medium Enterprises in the milk processing industry. Milkfish is very popular with the community because it has a low price and has a specific taste. Every 100 grams of fresh milkfish contains: 129 kcal energy, 76.85% water content, 20.38 gram fat content, 20.38 mg protein content, 150 mg phosphorus content, 2 mg iron, vitamin A l50 SI, vitamin B1 : 0.05 mg, and also contains Omega-3 of 14.2%. Milkfish has weaknesses, namely the presence of many thorn bones scattered throughout the meat section and the diversification of processed products is still simple with low product quality, packaging that is not hygenic, packaging identity that includes labeling and nutritional chemical composition has not been met and inadequate business licensing. Empowerment of Micro, Small and Medium Enterprises is the key to the development of small industries in Pangkep Regency, both in terms of quality and quantity, as well as its supporting factors. Through the Community Partnership Program activities, a number of activities to develop fresh milkfish processing business without thorns and shredded fish to Small and Medium Enterprises who are partners are UKM Alifa Mandiri, which is one of the platforms to empower food processing industry players. This activity is very important considering the diversification of processed milkfish processing technology without thorns and shredded fish is still done conventionally so that it requires appropriate technology and diversification of appropriate processing.

Author Biographies

Nur Fitriani Usdyana Attahmid, Politeknik Pertanian Negeri Pangkep

Jurusan Teknologi Pengolahan Hasil Perikanan

Program Studi Agroindustri

Rahmawati Saleh, Politeknik Pertanian Negeri Pangkep

Jurusan Teknologi Pengolahan Hasil Perikanan

Program Studi Teknologi Pengolahan Hasil Perikanan

References

Budijanto, S. A., Sitanggang, B., Silalahi, B. E., & Murdiati, W. (2010). Penentuan umur simpan seasoning menggunakan metode accelerated shelf life testing (ASLT) dengan pendekatan kadar air kritis. Jurnal Teknologi Pertanian, 11(2), 71-77.

Dewi, N. E., & Ibrahim R. (2008). Mutu dan daya simpan filet dendeng ikan nila merah yang dikemas hampa udara dengan vacuum sealer skala rumah tangga. Jurnal Saintek Perikanan, 4, 7-15.

Erlena, Y., Ma’ruf, W. F., & Sumardianto. (2013). Aplikasi alginat sebagai emulsifier dalam pembuatan sosis ikan bandeng (Chanos chanos) pada penyimpanan kemasan vakum suhu ruang. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 2(2), 134-145.

Fitriani, N., & Yusuf, M. (2016). Penentuan high density lipoprotein (hdl) pada beberapa jenis ikan. Jurnal Galung Tropika, 5(1), 34-40.

Kurniasih, R. A. (2018). Karakteristik kimia, fisik, dan sensori ikan bandeng presto dengan lama pemasakan yang berbeda. Jurnal Ilmu Pangan dan Hasil Pertanian, 1(2), 13-20. https://doi.org/10.26877/jiphp.v1i2.1816

Vatria, B. (2010). Pengolahan ikan bandeng (Chanos-chanos) tanpa duri. Jurnal Ilmu Pengetahuan dan Rekayasa, 19-23.

Wibowo, S., Suryaningrum, T. D., & Utomo, B. S. B. (2017). Kajian sifat fisiologi kerapu lumpur (epinephelus tauvina) sebagai dasar dalam pengembangan teknik transportasi hidup. Jurnal Penelitian Perikanan Indonesia, 8(6), 1-9. https://doi.org/10.15578/jppi.8.6.2002.1-9

Yulia. (2016). Higiene sanitasi makanan, minuman dan sarana sanitasi terhadap angka kuman peralatan makan dan minum pada kantin. Jurnal Vokasi Kesehatan, 2(1), 55-61.

Yusuf, M., Rosalin, R., & Usdyana, N. F. (2018). Pemberdayaan kelompok wanita tani melalui diversifikasi pangan di Kecamatan Buntu Batu Kabupaten Enrekang. Jurnal Dedikasi Masyarakat, 1(2), 98-108.

Yusuf, M., Indriati, S., Usdyana, N. F., & Rosalin. (2019). Application selective media of microorganisms for smart packaging indicator in food materials. Jurnal Ilmiah Inovasi, 19(2), 76-82.

Zulaihah, S., & Widajanti, L. (2006). Hubungan kecukupan asam eikosapentanoat (EPA), asam dokosaheksanoat (DHA) ikan dan status gizi dengan prestasi belajar siswa. Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition), 1(2), 15-25. https://doi.org/10.14710/jgi.1.2