The Processing of Catfish into Nuggets as a Business Opportunity during the Covid-19 Pandemic

Authors

  • Isna Yunita Sari Universitas Pembangunan Nasional Veteran Jawa Timur
  • Gideon Setyo B Universitas Pembangunan Nasional Veteran Jawa Timur
  • Abiyu Ibnuyasa Universitas Pembangunan Nasional Veteran Jawa Timur
  • Yulia Oktaviani Universitas Pembangunan Nasional Veteran Jawa Timur
  • Chiara Baptista V Universitas Pembangunan Nasional Veteran Jawa Timur
  • Amirah Shinta Permatasari Universitas Pembangunan Nasional Veteran Jawa Timur

DOI:

https://doi.org/10.25170/mitra.v5i2.2712

Keywords:

Catfish, business innovation, empowerment

Abstract

Catfish is a food ingredient that is readily widespread and can easily be cultivated, although the community might have relatively limited space. Catfish may also provide several business opportunities for the community amidst the covid-19 pandemic. One potentially profitable business idea is to process catfish into nuggets because nuggets are popular among both children and adults alike. Nuggets can also be used as a practical substitute for side dishes. This activity aims to provide training on how to process catfish into nuggets for the women from PKK (Family Welfare Development/Pembinaan Kesejahteraan Keluarga) and cadre programs in Lidah Wetan Gang VI, Lakarsantri, Surabaya. The program was held in PPT CERIA RT 3 RW 3, Lidah Wetan Gang VI, Lakarsantri, Surabaya. Before the training, all the necessary permits and information were obtained to ensure the program's success. The training activity shows how the catfish nuggets have a shape and texture of typical nuggets with their taste like chicken nuggets. However, what makes the catfish nuggets unique is that they still retain a slight distinctive catfish taste. It is expected that this activity will benefit the community, especially those interested in the catfish processing business.

References

Cholily, Y. M., Effendy, M., Hakim, R. R., & Suwandayani, B. I. (2021). Pemberdayaan masyarakat Desa Parangargo melalui pelatihan budidaya ikan lele dengan sistem biona.E-Dimas: Jurnal Pengabdian Kepada Masyarakat, 12(2), 279–284.

Darmadi, N. M., Pandit, I. G. S., & Sugiana, I. G. N. (2019). Pengabdian kepada masyarakat (PKM) nugget ikan (fish nugget). Community Services Journal (CSJ), 2(1), 18–22.

Dewi Sinta, Nurhaeda, Rasbawati, F. (2019). Uji organoleptik dan tingkat kesukaan nugget ayam broiler dengan penambahan susu bubuk skim pada level yang berbeda. Prosiding Seminar Nasional 2019 Sinergitas Multidisiplin Ilmu Pengetahuan dan Teknologi, 2, 26–27.

Direktorat Jenderal Cipta Karya, K. P. (2001). Profil kabupaten/kota: Kota Surabaya, Jawa Timur. 18.

Mustafa, A. (2016). Analisis proses pembuatan pati ubi kayu (tapioka) berbasis neraca massa. Agrointek, 9(2), 118. https://doi.org/10.21107/agrointek.v9i2.2143.

Natalia, C., Sukwadi, R., Kartawidjaja, M. A., W, M. B., & Uyanto, S. S. (2020). Pendampingan pembuatan proposal kelayakan usaha budidaya lele di Desa Sampora. MITRA: Jurnal Pemberdayaan Masyarakat, 4(2), 152–160.
https://doi.org/10.25170/mitra.v4i2.1281.

Nilawati, S., Sinurat, C., & Kurniawan, T. (2020). Pengolahan makanan dari bahan baku ikan lele dalam kegiatan ibu-ibu PKK di Desa Giri Mekar. Virtual Seminar Nasional Hasil Pengabdian kepada Masyarakat LPPM UNIMED, 80–82.

Pratiwi, T., Affandi, D. R., & Manuhara, G. J. (2016). Aplikasi tepung gembili (dioscorea esculenta) sebagai substitusi tepung terigu pada filler nugget ikan tongkol (Euthynnus affinis). Jurnal Teknologi Hasil Pertanian, 9(1), 34–50. https://doi.org/10.20961/jthp.v9i2.12852.

Santoso, S., Yanti, W. S., & Manajemen, E. (2019). Pengolahan ikan lele menjadi nugget sehat dalam berwirausaha. Jurnal Abdikarya: Jurnal Karya Pengabdian Dosen dan Mahasiswa, 03(03), 218–221.

Suilowati & Dewati, R. (2021). Pengolahan daging ikan kembung untuk membuat kerupuk ikan sebagai camilan bergizi. JHATEKK Jurnal Abdimas Teknik Kimia, 01(2), 6–11.

Tarigan, N., Meiyasa, F., Efruan, G. K., Sitaniapessy, D.A, & Pati, D. U. (2019). Aplikasi probiotik untuk pertumbuhan ikan lele (Clarias batrachus) di Kelurahan Malumbi, Sumba Timur. Mitra: Jurnal Pemberdayaan Masyarakat, 3(1),50-57.

Tumion, F. F., & Hastuti, N. D. (2017). Pembuatan nugget ikan lele (Clarias Sp) dengan variasi penambahan tepung terigu. Agromix, 8(1), 25–35. https://doi.org/10.35891/agx.v8i1.562.

Wahyudi, T., & Uslianti, S. (2016). Peningkatan kualitas dan kuantitas nugget lele dengan menggunakan mesin mekanis. Elkha, 8(2), 14–17. https://doi.org/10.26418/elkha.v8i2.18289.

Wahyuningtias, D., Putranto, T. S., & Kusdiana, R. N. (2014). Uji kesukaan hasil jadi kue brownies menggunakan tepung terigu dan tepung gandum utuh. Binus Business Review, 5(1),57. https://doi.org/10.21512/bbr.v5i1.1196.

Downloads

Published

2021-11-15

How to Cite

Sari, I. Y., B, G. S., Ibnuyasa, A., Oktaviani, Y., V, C. B., & Permatasari, A. S. (2021). The Processing of Catfish into Nuggets as a Business Opportunity during the Covid-19 Pandemic. MITRA: Jurnal Pemberdayaan Masyarakat, 5(2), 149–156. https://doi.org/10.25170/mitra.v5i2.2712

Issue

Vol. 5 No. 2 (2021): MITRA: Jurnal Pemberdayaan Masyarakat

Section

Articles

License

This license allows reusers to distribute, remix, adapt, and build upon the material in any medium or format for noncommercial purposes only, and only so long as attribution is given to the creator. If you remix, adapt, or build upon the material, you must license the modified material under identical terms. 

 

Abstract views: 720 | PDF downloads: 1379