Modifikasi dan Inovasi Ikan Bandeng Menjadi Produk Olahan Basreng
DOI:
https://doi.org/10.36277/abdimasuniversal.v6i2.490Keywords:
basreng, milkfish, Gersik villageAbstract
Community service in the form of making processed basreng products from milkfish was carried out by the RT 01 women's group and the cadre women's group in Gersik Village, Penajam District, North Penajam Paser Regency, East Kalimantan Province. In this activity, the producer's aim is to provide new business ideas for MSMEs or some communities by utilizing the results of local milkfish cultivation into a processed product in the form of basreng, which is a new innovation for local business actors and can become a new business idea. The making of processed basreng was carried out in PAUD which is not used in RT 01. This activity was carried out for 1 day on Monday, 19 February 2024. In this activity, the service team explained how to make this basreng product using milkfish as ingredients and also shared together. with mothers about this product. This is done so that the product created can become a new business innovation that does not yet exist in the Gersik sub-district area. The result of making this product is to provide a new idea and be able to taste the basreng product itself so that it can be resold and can advance the economy of the surrounding environment.
Downloads
References
Ahmad Jupri, Adilah Putri, Fransiska Prisilia Lingking, Tapaul Rozi, & Eka S Prasedya. (2021). Inovasi Olahan Produk Masyarakat berupa cilok menjadi Keripik Basreng. Jurnal Pengabdian Magister Pendidikan IPA, 5(2), 105–108. https://doi.org/10.29303/jpmpi.v5i2.1579.
Azizah, U. M., & Safar, M. P. (2024). Analisis Manajemen Pemasaran Berbasis Syariah Produk UMKM Melalui Penggunaan Marketplace: Studi Kasus Tiktok Shop Raja Ngemil Tahun 2021-2022. As-Syirkah: Islamic Economic &Financial Journal, 3(2), 885–898. https://doi.org/10.56672/assyirkah.v3i2.212
Dwijayanti, Gema Putri Alam,Rheina Intan Permata, A. D. (2024). PENGEMBANGAN KERIPIK TORTILLA, PENTOL DAN BASRENG BERBAHAN BAKU IKAN TENGGIRI SEBAGAI INOVASI PENJUALAN DARI UMKM SINGO JOYO. Prosiding Patriot Mengabdi, 3(1), 440–451.
Jens B Marewa, Elim Febrianty Bintan, S. I. M. (2021). Pendampingan Pembuatan Basreng Dalam Meningkatkan Pendapatan Masyarakat di Lembang Pitung Penanian. Journal Ekonomi Dan Manajemen, 1(2), 37–42.
Mahfadillah, A., Sitorus, N. J., Mustofarudin, & Nurbaiti. (2021). STRATEGI PEMANFAATKAN E-COMMERCE DALAM MEMASARKAN CEMILAN DI MEDAN (Studi Kasus : Basreng). Ekonomi Bisnis Manajemen Dan Akuntansi (EBMA), 2(2), 220–224.
Nurjannah, A., & Hamid, N. (2023). Analisis Penyebab Ketidakberlanjutan Program Pelatihan (Studi Kasus Pelatihan Bakso Desa Bumirejo, Kecamatan Puring, Kabupaten Kebumen). Journal Dakawah Dan Pemberdayaan Masyarakat Desa AT-Taghyir, 6(1), 113–128.
Ramadani, N., Afilah, N., & Samsinar, S. (2024). Modifikasi Dan Inovasi Olahan Ringan Bakso Ayam Menjadi Keripik Basreng. Journal Pengabdian Kepada Masyarakat, 5(2), 1885–1891.
Saputra, B. P., & Rahmawati, A. (2024). Re-Desain Kemasan Produk Makanan Ringan Bakso Goreng ( Basreng ) “ Zea Snack ” sebagai Upaya Peningkatan Strategi Pemasaran. Journal Teknik Informatika Dan Desaign Komunikasi Visual, 3(1), 27–33.
Utomo, S. B., Pujowati, Y., & Utami, E. Y. (2024). Analisis Kebijakan Pemerintah, Bantuan Modal, dan Pelatihan Kewirausahaan Terhadap Pertumbuhan Bisnis pada Komunitas UMKM di Jawa Timur. Jurnal Ekonomi Dan Kewirausahaan West Science, 2(02), 146–156. https://doi.org/10.58812/jekws.v2i02.1110.
Winarsih, T., Abadi, M. D., Setyawati, S. M., & Amaliya, A. (2024). Menumbuhkan Literasi Kewirausahaan Menuju Kemandirian Pemuda Karang Taruna Desa Jatidrojog. Menumbuhkan Literasi Kewirausahaan Menuju Kemandirian Pemuda Karang Taruna Desa Jatidrojog, 02(1), 71–78.
