Utilization of Barracuda Fish (Sphyraena barracuda) as fish nugget in Sorkam District, Central Tapanuli
DOI:
https://doi.org/10.26905/abdimas.v7i1.5337Keywords:
Fish nugget, Sorkam, Sphyraena barracuda, Tapanuli TengahAbstract
Barracuda Fish in the Central Tapanuli region is known as Teter Fish (Sphyraena barracuda) which is still relatively cheap and easy to get throughout the year. Teter fish has many health benefits, but not everyone likes this fish. Based on this, various processed forms are needed in order to attract other people to continue consuming tethered fish. One of these processed forms is fish nuggets. The purpose of this community service activity is to provide education to the community, especially mothers in the Indonesian Family Welfare Guidance Program or PKK in Sorkam District, Central Tapanuli Regency about the use of Teter Fish meat as a processed material for making fish nuggets. The method used is the delivery of material and direct practice in making fish nuggets. The result of this community service activity is the ability of PKK women to make processed fish nuggets and package the product properly. In the future, fish nuggets can increase family income and are sold as a typical food of Central Tapanuli.
References
Aziza, T., Affandi D. R & Manuhara G. J. (2015). Bakso Ikan Tongkol (Euthynnus affinis) dengan filler Tepung Gembili sebagai fortifikan inulin. Jurnal Teknologi Hasil Pertanian, 8(2), 77-83. https://doi.org/10.20961/jthp.v0i0.12894
Direktorat Jenderal Perikanan Tangkap. (2003). Kandungan gizi ikan. Departemen Kelautan dan Perikanan RI.
Dinas Perikanan dan Kelautan Tapanuli Tengah. (2021). Potensi perikanan dan kelautan. Dinas Perikanan dan Kelautan Tapanuli Tengah.
Fatmawati, F., Aqmal, A., & Rampeng, R. (2018). Pengaruh konsentrasi Rumput Laut (Kappa phycusalvarezii) terhadap tekstur Bakso Ikan Alu-Alu (Sphyraenagenie). Ecosystem, 18(1), 1039-1047.
Genesa, J., Sukendar, N. K., & Regia, S. (2018). Studi pembuatan nugget fungsional dari Ikan Cakalang (Katsuwonus pelamis L.) dengan ekstrak Buah Mengkudu (Morinda citrifolia L.). Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 1(1). 69–77. https://doi.org/10.20956/canrea.v1i1.24
If’all, I., Gobel, M., Fahmi, F., & Pakaya, I. (2018). Mutu kimia dan organoleptik Nugget Ikan Tuna dengan penambahan berbagai kombinasi Tepung Wortel. Jurnal Agroindustri Halal, 4(1), 53–59. https://doi.org/10.30997/jah.v4i1.1128
Laksono, U. T., Suprihatin, S., Nurhayati, T., & Romli, M. (2019). Enhancement of textural quality from Daggertooth Pike Conger Fish surimi with Sodium Tripolyphosphate and Transglutaminase activator. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(2), 198-208.
Lukman, I., Nurul, H., & Noryati, I. (2009). Physicochemical and sensory properties of commercial chicken nuggets. Asian Journal of Food and Agro-Industry, 2(2), 171-180.
Purwandari, L. Y., Darmanto, Y. S., & Wijayanti, I. (2014). Pengaruh penambahan egg white powder terhadap kualitas gel surimi pada beberapa jenis ikan laut. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(2), 106-113.
Rieuwpassa, F. J. (2016). Karakteristik kimia dan nilai organoleptik Nugget Ikan Tuna dengan subtitusi Tepung Sagu. Jurnal Ilmiah Tindalung, 2(2), 103-111. https://doi.org/10.5281/jit.v2i2.92
Rijal, M. (2016). Diversifikasi produk olahan ikan bagi ibu-ibu nelayan di Dusun Mamua Kabupaten Maluku Tengah. Biosel: Biology Science and Education, 6(2), 159-170. http://dx.doi.org/10.33477/bs.v6i2.383
Sali, F., Asnani, A., & Suwarjoyowirayatno, S. (2020). Mutu kimia dan organoleptik Nugget Ikan Barakuda (Sphyraena jello) dengan substitusi Tepung Tapioka dan Tepung Wortel (Daucus carota L.). Jurnal Fish Protech, 3(1), 1–8.
Shalfiah, R. (2013). Peran Pemberdayaan dan Kesejahteraan Keluarga (PKK) dalam mendukung program-program pemerintah Kota Bontang. eJournal Ilmu Pemerintahan, 1(3), 975-984.
Tina, N., Nurul, H., & Ruzita, A. (2010). Surimi-like material: Challenges and prospects. International Food Research Journal, 17(3), 509-517.
Utiarahman, G., Harmain, R. M., & Yusuf, N. (2013). Karakteristik kimia dan organoleptik nugget ikan layang (Decapterus sp.) yang disubtitusi dengan tepung ubi jalar putih (Ipomea batatas L). The NIKe Journal, 1(3). https://doi.org/10.37905/.v1i3.1232
Wahdan, M. F. (2010). Karakteristik fisika kimia surimi dari daging lumat ikan Hasil Tangkap Sampingan (HTS) Pukat Udang. Skripsi. Universitas Institut Pertanian Bogor.
Yulianti, Y., & Mutia, K. (2018). Analisis kadar protein dan tingkat kesukaan Nugget Ikan Gabus dengan penambahan Tepung Wortel. Gorontalo Agriculture Technology Journal, 1(1), 37-41. https://doi.org/10.32662/gatj.v1i1.165
Downloads
Published
Issue
Section
License
Authors who publish with this journal agree to the following terms:
- Copyright of the published articles will be transferred to the journal as the publisher of the manuscripts. Therefore, the author confirms that the copyright has been managed by the journal.
- Publisher of Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang is University of Merdeka Malang.
- The copyright follows Creative Commons Attribution-ShareAlike License (CC BY SA): This license allows to share, copy, and redistribute the material in any medium or format, adapt, remix, transform, and build upon the material, for any purpose, even commercially.
