Inovasi Produk Berbahan Ikan sebagai Makanan Berprotein pada Masa Pandemi

  • Nur Rasdianah Universitas Negeri Gorontalo
  • A Mu’thi Andy Suryadi Universitas Negeri Gorontalo
Keywords: Community, Snack Product, Training

Abstract

INNOVATIION OF FISH PRODUCTS AS PROTEIN FOOD IN THE PANDEMIC TIME.
Efforts to increase immunity amid the Covid-19 pandemic can be made by eating nutritious foods. The nutritional aspect in the form of protein in fish can prevent infection from bacteria, fungi, and viruses. The implementation of community service in fish-based protein food innovation was carried out by providing training in making snacks in Solo Fish Sausage and Fish Nugget. Varied food processing will also improve the family economy. The service method is product training, packaging and labeling procedures, and product marketing methods. The training participants are residents of Malango village. Delivering material by lecturers and mentoring in manufacturing practices, product packaging by students. Then proceed with the second material about the concept of entrepreneurship and marketing procedures as a solution to increase family income during a pandemic. After attending the training and enjoying the products made, the participants were satisfied and hoped that similar exercise could be carried out again.

References

Aman, F., & Masood, S. (2020). How Nutrition can help to fight against COVID-19 Pandemic. Pakistan Journal of Medical Sciences, 36(COVID19-S4), S121-S123.

Andriani, T. (2014). Pelatihan pengolahan ikan patin menjadi makanan variatif dan produktif di Desa Sawah Kecamatan Kampar Utara Kabupaten Kampar. Menara Riau, 13(1), 72-87.

Butler, M. J., & Barrientos, R. M. (2020). The impact of nutrition on COVID-19 susceptibility and long-term consequences. Brain, Behavior, and Immunity, 87, 53-54.

Fachriansyah, R. (2020). Frozen meals become hot seller for quarantined Indonesians, Retrieved Agustus 20 2020 from https://www.thejakartapost.com/news/2020/05/22/f frozen-meals-become-hot-seller-for-quarantined-indonesian.html.

Hadinoto, S. & Idrus, S. (2018). Proporsi dan kadar proximat bagian tubuh ikan tuna ekor kuning (Thunnus albacares) dari Maluku. Majalah BIAM 14(2). 51-57.

Jacofsky, D., Jacofsky, E. M., & Jacofsky, M. (2020). Understanding Antibody Testing for COVID-19. The Journal of Arthroplasty, 35(7S), S74-S81.

Profil Desa Malango, Kecamatan Taluditi, Kabupate Pohuwato. http://malango.desa.id/profil/sejarah-desa/

Sun, B., Feng, Y., Mo, X., Zheng, P., Wang, Q., Li, P., Peng, P., Liu, X., Chen, Z., Huang, H., Zhang, F., Luo, W., Niu, X., Hu, P., Wang, L., Peng, H., Huang, Z., Feng, L., Li, F., … Chen, L. (2020). Kinetics of SARS-CoV-2 specific IgM and IgG responses in COVID-19 patients. Emerging Microbes & Infections, 9(1), 940-948.

Sumarmi, S. (2020). Kerja harmoni zat gizi dalam meningkatkan imunitas tubuh terhadap Covid-19: Mini Review. Amerta Nutrition, 4(3), 250-256.

Zhang, L., & Liu, Y. (2020). Potential interventions for novel coronavirus in China: A systematic review. Journal of Medical Virology, 92(5), 479-490.

Published
2021-11-15
How to Cite
Rasdianah, N., & Suryadi, A. (2021). Inovasi Produk Berbahan Ikan sebagai Makanan Berprotein pada Masa Pandemi. Jurnal Pengabdian Pada Masyarakat, 6(4), 1268-1272. https://doi.org/10.30653/002.202164.702
Section
Articles