UJI PENERIMAAN KONSUMEN TERHADAP CITA RASA IKAN BANDENG (Chanos chanos Forsskal) DARI BEBERAPA LOKASI BUDIDAYA DI INDONESIA

Thalib, Ahmad; Istiqomah, Titis; Ristyanadi, Bhiaztika; Qomariyati, Nanuk

doi:10.30736/grouper.v10i2.58

Cited by 3 publications

(2 citation statements)

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“…Petambak di Desa Wangen cenderung menyukai penggunaan pakan ikan yang mengapung karena ikan akan kelihatan saat mengambil pakan yang disebar. Berdasarkan pada cara mencari makanan tersebut, cita rasa ikan bandeng berbeda-beda sesuai dengan kondisi lokasi budidaya (Thalib, 2019). Waktu pemberikan pakan yang umum dilakukan oleh petani petambak di Desa Wangen adalah pagi hari dan sore hari dengan cara menyebar pakan dari pematang tambak.…”

Section: Pelaksanaan Kegiatanunclassified

Pembuatan Pakan Ikan bagi Kelompok Tani Desa Wangen Lamongan Guna Meningkatkan Pengetahuan dan Kemandirian Budidaya Ikan

Sutrisno

Sandra²,

Muslimin³

et al. 2023

Yumary

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Purpose: The majority of Wangen Village residents make a living as pond farmers. Cultivation carried out are vannamei shrimp, milkfish, sombro, carp and mujair. The obstacle faced by the residents of Wangen Village is the high price of fish seeds and feed, thereby reducing profits and even many who experience losses due to changes in weather or bacterial attacks in ponds. In order to reduce dependence on fish feed from manufacturers, training activities for making fish feed are needed so as to reduce production costs Methodology: The community dedication was carried out in Wangen Village, Glagah Lamongan District with 28 participants on Saturday 18 June 2022. The implementation of community service was carried out in three stages, namely planning, implementation and evaluation. The planning stage includes coordination between the team and the village as well as the provision of materials and the readiness of fish feed processing practices. Implementation includes the provision of material, discussion and practice of the process of making fish feed. The evaluation stage includes reviewing the activities of the fish feed manufacturing process, providing input and directing activities that can be carried out further in order to increase production. Results: Service activities start from the preparation of activities to the implementation of activities. In the preparation of the activity, the team ensured that there were practical materials for making fish feed imported from Malang. Before practicing, the team first explained the importance of fish farming in ponds. To obtain the desired results of fish cultivation, the team also provides knowledge about making fish feed to the participants of service activities. In the discussion of making fish feed, the servant conveyed about the stages in the process of making fish feed such as the flouring process, weighing ingredients, mixing, molding and drying pellets. Farmers in Wangen Village tend to like the use of floating fish feed because the fish will be visible when taking the distributed feed. Conclusion: Service activities have a positive impact on training participants. Participants know that good fish feed is not because it is expensive, but because of the content and nutritional needs needed by fish for the growth process. The process of feeding in ponds is not arbitrary, but one must know about the age of the fish, the state of the water and the environment of the pond, not from giving too much food and the fish mill grow bigger faster With the cooperation between farmer groups and BUMDES in the production and sales process, training on packaging manufacture, permit management and sales and administration systems. Suggestion:. Further service activities that can be done are devotion about bookkeeping and fish feed marketing science Keywords: 1. Fish feed 2. Farmer Group 3. Pond Farmers

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Section: Pelaksanaan Kegiatanunclassified

Pembuatan Pakan Ikan bagi Kelompok Tani Desa Wangen Lamongan Guna Meningkatkan Pengetahuan dan Kemandirian Budidaya Ikan

Sutrisno

Sandra²,

Muslimin³

et al. 2023

Yumary

View full text Add to dashboard Cite

show abstract

“…Menurut berbagai literatur, bau lumpur pada Bandeng banyak dialami pada Bandeng yang diambil dari tambak. Bandeng yang dipelihara di Karamba hampir tidak berbau(Thalib et al, 2019;Hafiluddin et al, 2014).…”

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Peningkatan Pendapatan Keluarga Melalui Manajemen Usaha Bandeng Cabut Duri

Sijabat

Puspitasari

2020

Pengabdianmu J Ilmiah Pengabdian Masyarakat

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The low level of public knowledge about fish processing causes fish to have less high economic value and less use as an alternative source of protein other than meat, significantly as an alternative solution to strengthen family income. Especially for milkfish, which has many thorns, causing people to be reluctant to consume and make processed milkfish a product of business choice. This phenomenon has led this service activity to introduce another alternative processing, namely thorn-pulled milkfish. Besides being comfortable, the tools used are relatively easy to get, and the price is not high. The processing of thorny milkfish can also be used as an alternative to increasing the economic value of milkfish, contributing to an increase in family income when engaged as a business route. The implementation of this thorn milkfish business management training activity showed that the participants had high enthusiasm. This was shown by the activity that the participants could independently remove or separate the milkfish from their spines. There is a growing desire to utilize thorns pulled milkfish as a source of family protein. Besides, the analysis of the thorn-pulled milkfish processing business also shows a potential opportunity as an alternative business in the context of strengthening the family economy.

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The effect of deep-frying and pan-frying methods on the organoleptic properties, protein, and calcium content of presto milkfish floss (<i>Chanos chanos</i>)

Kusumawati,

Candriasih,

Astati

2024

Ital J Food Safety

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This study investigates the impact of deep-frying and pan-frying processing methods on the sensory characteristics, protein content, and calcium levels of presto milkfish floss (Chanos chanos). A pre-experimental study design was employed using a randomized block design, with data analyzed through unpaired t-tests and the Mann-Whitney test at a 95% confidence interval. Significant differences were observed in the acceptability of the floss regarding color, taste, and texture (p<0.05). In contrast, no significant difference was found in aroma (p>0.823) between the deep-fried (A1) and pan-fried (A2) samples. The post-hoc analysis revealed that deep-fried presto milkfish floss (A1) achieved the highest overall acceptability regarding color, taste, aroma, and texture. The deep-fried variant (A1) was preferred by the panelist and met the fish floss quality standards set by SNI 7690-1-2013. This variant was characterized by a yellowish-brown color, enhanced taste due to higher oil content, which determines the number of double bonds that will accelerate the oxidation rate, and a crunchier texture resulting from reduced moisture content, which also slowed microbial growth. The aroma was deemed pleasant and consistent with the ingredients used. Chemical analysis showed that the deep-fried presto milkfish floss (A1) contained 20.6 g of protein and 115.7 mg of calcium per 100 g. This composition contributes approximately 103% of the daily protein requirement and 17.8% of the daily calcium requirement for children aged two years.

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UJI PENERIMAAN KONSUMEN TERHADAP CITA RASA IKAN BANDENG (Chanos chanos Forsskal) DARI BEBERAPA LOKASI BUDIDAYA DI INDONESIA

Cited by 3 publications

References 0 publications

Pembuatan Pakan Ikan bagi Kelompok Tani Desa Wangen Lamongan Guna Meningkatkan Pengetahuan dan Kemandirian Budidaya Ikan

Pembuatan Pakan Ikan bagi Kelompok Tani Desa Wangen Lamongan Guna Meningkatkan Pengetahuan dan Kemandirian Budidaya Ikan

Peningkatan Pendapatan Keluarga Melalui Manajemen Usaha Bandeng Cabut Duri

The effect of deep-frying and pan-frying methods on the organoleptic properties, protein, and calcium content of presto milkfish floss (<i>Chanos chanos</i>)

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