Olahan Daging Ikan Kekinian Guna Peningkatan gizi Remaja Khususnya Pelajar SMK Universitas Dr. Soetomo Surabaya

Authors

  • Nunuk Hariyani Fakultas Pertanian Universitas Dr. Soetomo, Surabaya Indonesia
  • Arlin Besari Djauhari Fakultas Pertanian Universitas Dr. Soetomo, Surabaya Indonesia
  • Kejora Handarini Fakultas Pertanian Universitas Dr. Soetomo, Surabaya Indonesia
  • Bambang Sigit Sucahyo Fakultas Pertanian Universitas Dr. Soetomo, Surabaya Indonesia

DOI:

https://doi.org/10.22437/jkam.v6i1.19373

Abstract

Siswa SMK Universitas Dr. Soetomo merupakan siswa yang dituntut mumpuni dalam berkreasi dan menghasilkan produk pangan kekinian yang bisa bersaing, namun demikian para siswa SMK tersebut masih memiliki kekurangan dalam menciptakan produk pangan sesuai trend saat ini. Program Studi Teknologi Pangan Universitas Dr. Soetomo, melalui kegiatan pengabdian masyarakat memberikan solusi bagi permasalahan ini.  Adapun Tujuan dari kegiatan ini adalah : 1)  Memberikan penyuluhan kepada para siswa tentang pengolahan hasil hewani secara umum sehingga para siswa mendapatkan tambahan pengetahuan tentang hasil – hasil hewani yang dapat diolah menjadi bahan pangan dengan tren produk olahan kekinian yang dapat diterima oleh konsumen 2)  Memberikan pelatihan keterampilan pembuatan produk hasil hewani yaitu kentang tuna yang tergolong pada makanan hewani kekinian. Metode pelaksanaan terdiri atas 3 tahap. Tahap pertama diawali dengan survei untuk melakukan studi kelayakan peserta yang akan dilibatkan dalam kegiatan Pengabdian pada masyarakat. Tahap kedua dan ketiga merupakan tahap penyuluhan dan pelatihan yang  merupakan kegiatan inti yang terdiri atas kegiatan penyampaian teori dan praktik. Tahapan praktik ini merupakan tahap pendampingan siswa yaitu pendampingan siswa dalam melakukan praktik mulai persiapan bahan  sampai selesainya pengolahan dan menghasilkan produk akhir sesuai dengan materi pelatihan serta penilaian organoleptik  yang dilakukan oleh semua peserta pelatihan dan Tim Pengabdian terhadap produk yang dihasilkan oleh para siswa. Penilaian organoleptik ini meliputi rasa, aroma dan tekstur.

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Published

2022-06-30

How to Cite

Hariyani, N., Djauhari, A. B., Handarini, K., & Sucahyo, B. S. (2022). Olahan Daging Ikan Kekinian Guna Peningkatan gizi Remaja Khususnya Pelajar SMK Universitas Dr. Soetomo Surabaya. Jurnal Karya Abdi Masyarakat, 6(1), 66-71. https://doi.org/10.22437/jkam.v6i1.19373

Issue

Vol. 6 No. 1 (2022): Volume 6, Nomor 1, Juni 2022

Section

Articles

License

Copyright (c) 2022 Nunuk Hariyani, Arlin Besari Djauhari, Kejora Handarini, Bambang Sigit Sucahyo

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