Provinsi Sulawesi Utara, memiliki beberapa potensi perikanan pelagis yang dapat menunjang perekonomian masyarakat perikanan, salah satu komoditas perikanan pelagis yang berpotensi yaitu ikan layang (Decapterus russelli), Ikan merupakan bahan pangan yang mudah rusak karena mengandung protein dan air yang cukup tinggi. Oleh karena itu ikan harus segera diolah untuk mencegah terjadinya kemunduran mutu. Salah satu cara untuk mencegah terjadinya kerusakan pada ikan harus dilakukan pengawetan, teknik pengasapan ikan. Pengasapan merupakan salah satu cara pengolahan pangan yang telah lama dikenal sebagai salah satu tahapan dalam pengolahan produk pangan. Tujuan dari pengasapan ialah menghambat laju kerusakan produk, namun dalam perkembangan juga ditunjukan untuk memperoleh kenampakan tertentu pada produk asapan dan cita rasa asap pada bahan makanan. Penelitian ini bertujuan untuk mengetahui proses kemunduran mutu produk ikan layang asap cair selama perendaman dan lama penyimpanan suhu ruang berdasarkan nilai Ph, kadar air dan cemaran mikroba dengan menghitung nilai angka lempeng total (ALT), data yang diperoleh dari hasil penelitian yang dilakukan dihitung nilai rata-ratanya, lalu dilanjutkan dengan uji ANOVA pada aplikasi SPSS. Hasil analisa ikan layang asap cair diperoleh nilai angka lempeng total 1.8 x 107 – 1.6 x 1010, kadar air 39.5% – 62.7%, dan stabilitas pH 5.78 – 7.1
The study focused on several following aspects: temperature and time optimation for fainting, holding media optimation, temperature and time optimation for recovery, and their correlation with mortality rate of carp, Cyprinus carpio. Fainting occurred at the optimum time of 11 minutes and 03 seconds, temperature of 8°C, and holding time of 6 hours. Holding medium was rice husk. The fastest consciousness of the fish was found in 6 volt-aerated water medium. The fish consciousness after 6 hours of storing in the rice husk at the fainting temperature of 8°C was found faster (p < 0.05), 11 minutes and 15 seconds, than that added with 0.02% of clove oil, 25 minutes and 16 seconds. The fish mortality rate after 6 hours of storage in the rice husk at fainting temperature of 8°C was lower (p < 0.05), 46%, than that with addition of 0.02% of clove oil, 75%.
The Community Service Program is located in Winuri Village, which is very geographically strategic for developing the industry of processing seaweed juice. The village is a tourism region, so marketing food and beverage is easy. Generally, juices ready to be consumed in the market are juices from the fruit of the terrestrial plant, whereas the juice of seaweed is very rare in the market. This matter caused the community to be unaware of seaweed's benefits for human health, especially for preventing degenerative diseases, such as cancer. Therefore is necessary to encourage the government or community to develop processed products of seaweed beverages, more will be developed to build an industry, that has the main purpose of increasing public welfare. The targets of the Community Service Program are: To produce juice of seaweed that fulfills sanitation and hygienic standards; 2. To encourage the development of the seaweed juice industry. The Implementation methods of the program that are agreed upon with the Partner are: 1. The problem of seaweed juice production, marketing, and finances; 2. The method to solving the problems with counseling, training, assistance, and evaluation; Keywords: Hygiene, industry, sanitation, dietary fiber Abstrak Program Pengabdian pada masyarakat (PKM) ini berlokasi di Wiuri yang secara geografis sangat strategis untuk dikembangkan industri pengolahan minuman rumput laut. Desa ini merupakan daerah wisata, sehingga pemasaran makanan dan minuman akan mudah. Saat ini kebanyakan minuman siap konsumsi di pasaran adalah minuman dari buah, tetapi minuman dari rumput laut jarang ditemui dilingkungan masyarakat. Hal ini disebabkan karena banyak masyarakat belum menyadari manfaat rumput laut untuk kesehatan. Oleh karena itu perlu usaha untuk mendorong pengembangan produk pengolahan pada masyarakat kemudian dapat ditingkatkan menjadi skala industri untuk meningkatkan kesejahteraan masyrarakat. Tujuan PKM ini yaitu 1. Memproduksi minuman rumput laut memenuhi syarat sanitasi dan higienis; 2. Mendorong pengembangkan usaha industri minuman sirup rumput laut. Adapun metode pelaksanaan yang disepakati dengan mitra yaitu: 1. Masalah produksi minuman sirup rumput laut, pemasaran produk dan keuangan; 2. Metode untuk menyelesaikan masalah dengan penyuluhan, pelatihan, pendampingan dan evaluasi; Kata kunci: Higienis, industri, sanitasi, serat.
This study aimed to compare the quality of smoked fish products processed with liquid smoke with and without pre-cooking when stored at room temperature (25°C) for 0, 2, 4, and 6 days. The observations included moisture content, water holding capacity, color, and total plate and mold counts. The treated samples were also analyzed for polyhydroxyaromatic hydrocarbons (PAHs) at day 0. The study found that the pre-cooked products had a lower moisture content (55.1%) than the control (59.9%) during storage. Additionally, the pre-cooked product had a higher water holding capacity than the control. The TPC value indicates that the pre-cooked product meets the Indonesian standard for smoked fish up to the 2nd day of storage, whereas the control product only meets the standard on day 0. However, the total mold of the control products meets the Indonesian standard until the 2nd day of storage, while the pre-cooked products only meet the standard on day 0. The pre-cooked product had a higher lightness value (L*) than the control. The analysis of polyhydroxy aromatic hydrocarbon (PAH) showed that the pre-cooking process did not affect the concentration of PAH.
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.
This study was aimed to analyze the physico-chemical characteristics and fatty acid profiles of the skipjack tuna smoked using smoking material of coconut skin under traditional smoking technique of three producers (A, B, and C), in Bitung Municipality, North Sulawesi. The skipjack tuna smoked produced by Producer A contained the lowest water content andaw, and the highest protein, fat, and ash contentand no significant difference (P<0.05) from those of Producer B and C.The fatty acid profile of the smoked skipjack of Producer Ashowed the lowest total saturated fatty acid (SFA) and the highestmonounsaturated fatty acid (MUFAandpolyunsaturated fatty acid (PUFA) and it was significantly different (P<005) from Producer B and Producer C.
