Pemberdayaan wanita tani melalui produksi abon ikan lele

JPPM (Jurnal Pendidikan dan Pemberdayaan Masyarakat)

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Title Pemberdayaan wanita tani melalui produksi abon ikan lele
 
Creator Harianti, Rini
Tanberika, Fajar Sari
 
Subject Ilmu Gizi/ Gizi Manusia
Abon ikan lele; Kelompok tani; Pemberdayaan wanita; Labeling; Product analysis; Shredded catfish; Womens empowerment
 
Description Kegiatan ini bertujuan untuk  meningkatkan pengetahuan dan keterampilan ibu-ibu melalui pelatihan dan pendampingan dalam pengelolaan abon ikan lele dan menciptakan peluang usaha secara nyata di masa mendatang. Pelaksanaan kegiatan dimulai dengan pengadaan alat. Metode yang digunakan adalah training of trainer (TOT), yaitu pemberian materi melalui ceramah, praktek langsung, dan pendampingan. Pemberdayaan ini telah mampu menghasilkan 3 varian rasa abon ikan lele (manis, asin dan pedas). Hasil organoleptik menunjukkan bahwa abon lele dengan rasa manis adalah yang terbaik. Abon lele terpilih memiliki kadar air 7,71%, abu 4,59%, protein 26,50%, lemak 24,12%, dan negatif dari mikroba Salmonella. Produk abon lele telah memperoleh lisensi P-IRT, berlabel dan berstandar halal. Kegiatan ini sangat bermanfaat dalam meningkatkan pengetahuan dan keterampilan ibu-ibu, sehingga perlu dilakukan inovasi lebih lanjut dalam pengolahan abon lele agar produk yang dihasilkan dapat memiliki kualitas yang lebih baik. Empowerment of farmers through the production of shredded catfish AbstractThis activity aimed to improve the knowledge and skills of mothers through training and mentoring in the management of shredded catfish and create real business opportunities in the future. The activity starts with the procurement of tools. The method used was trained of trainers (TOT), namely the provision of materials through discourse, direct practice, and mentoring. This empowerment had to produce 3 flavors of shredded catfish (sweet, salty and spicy). The organoleptic results showed  that shredded catfish with sweet flavors was best. The shredded catfish selected had 7.71% moisture content, 4.59% ash, 26.50% protein, 24.12% fat, and negative from Salmonella microbes. The shredded catfish products have obtained P-IRT license, has labeled and halal standards. This activity is very useful in increasing the knowledge and skills of mothers, so that further innovation needs to be carried out in the processing of shredded catfish so that the products produced can be of better quality.
 
Publisher Departement of Nonformal Education, Graduate Scholl of Universitas Negeri Yogyakarta
 
Contributor DRPM Direktorat Jenderal Penguatan Riset dan Pengembangan Kementerian Riset, Teknologi dan Pendidikan Tinggi
 
Date 2018-11-22
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://journal.uny.ac.id/index.php/jppm/article/view/21071
10.21831/jppm.v5i2.21071
 
Source JPPM (Jurnal Pendidikan dan Pemberdayaan Masyarakat); Vol 5, No 2 (2018): November 2018; 167-180
2477-2992
2355-1615
 
Language eng
 
Relation https://journal.uny.ac.id/index.php/jppm/article/view/21071/pdf
 
Rights Copyright (c) 2018 JPPM (Jurnal Pendidikan dan Pemberdayaan Masyarakat)
http://creativecommons.org/licenses/by-sa/4.0
 

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