Pelatihan pengolahan ikan di Kabupaten Bantaeng

Hilda Karim(1*), Halifah Pagarra(2),

(1) Jurusan Biologi, Fakultas MIPA, Universitas Negeri Makassar
(2) Jurusan Biologi, Fakultas MIPA, Universitas Negeri Makassar
(*) Corresponding Author



Abstract


UKM Melati and UKM Sipajului are two partners
engaged in fish processing in Bantaeng Regency. Both
partners have only been developing amplang crackers and fish
meatballs. They do not yet have knowledge about processing
other fish products, for example fish sauce making, shredded
fish (abon), fish nuggets and otak-otak. Thus, in order to
increase the knowledge of both partners, the training in fish
processing in fields community partnership program is needed.
The solutions that will be offered to solve the problems faced
by the two partners are: 1) The lecture method aims to provide
knowledge about the problem of making fish sauce, shredded
fish, fish nuggets, and otak-otak; 2) Practical methods is
providing training to both partners; 3) Continuous mentoring
method. The output targets that will be generated in this PKM
activity are: 1) The target in the production aspect, processing
fish into: fish sauce, shredded fish, fish crackers and fish
nugets; 2) Target in aspects of improving the quality of fish
that can last long in the form of fish sauce and shredded fish
and; 3) Both partners have knowledge and marketing
management in developing fish sauce, shredded fish, fish
nuggets and otak-otak that can increase farmers' income. The
implementation methods offered to resolve the problems of the
two partners that have been mutually agreed upon are as
follows: 1) Invite the two PKM partners to gather in the village
to be given materials and training; 2) Both partners consist of
15 people divided into 3 groups, each group given the
opportunity to make fish sauce, shredded fish, fish nuggets and
otak-otak; 3) Deliver material about making fish sauce,
shredded fish, fish nuggets and otak-otak; 4) Both partners
practice making fish sauce, shredded fish, fish nuggets and
otak-otak; 5) Packaging of processed products for sale in the
market; 6) Program monitoring and evaluation after PKM
implementation.


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