PELATIHAN PEMBUATAN DIMSUM DAN SATE LILIT IKAN CAKALANG (Katsuwonus pelamis)

Abstract

Tomini Bay has very large fishery potential, skipjack tuna (Katsuwonus pelamis) is very abundant in PPI Paranggi. Availability of skipjack tuna which irequires a diversification of processed fishery products made from skipjack tuna. Some processed fishery products that are quite well known among the public are dim sum and satay (sate lilit). The method of implementing this activity is based on the persuasive-educative-communicative-participatory method. This research method with the principle of andragogy (education for adult) used as a guide. Based on the public service that has been carried out, it shown that the activity participants who came from women fishermen from Paranggi village, totaling 10 people, gave a positive response, this can be seen from the participants have been able to practice to make a processed dim sum and satay (sate lilit), while participants also showed an interest in making these preparations at home.

Pengolahan Sate Lilit Tuna (Thunnus Sp.) di UMKM Mina Jaya Mandiri, Pantai Kondang Merak, Desa Sumberbening, Kecamatan Bantur, Kabupaten Malang

“…Selain itu, di daerah Teluk Tomini, sate lilit dibuat dari ikan cakalang (skip jack). Proses pembuatan sate lilit ikan cenderung lebih mudah sehingga masyarakat dapat membuat secara mandiri [7].…”