COMMUNITY EMPOWERMENT THROUGH MAKING SHREDDED CATFISH AS A SOLUTION TO INCREASE THE ADDED VALUE OF FISHERY PRODUCTS IN CIBADUNG, GUNUNG SINDUR, BOGOR
DOI:
https://doi.org/10.46773/nb6r6f12Keywords:
Community Empowerment, Catfish Floss, Entrepreneurship, Local ResourcesAbstract
This activity aims to increase the added value of fishery products through training in making shredded catfish for the people of Cibadung Village, Gunung Sindur District, Bogor Regency. The problems identified are the lack of optimal utilization of catfish cultivation products and the lack of innovation in processed products with high economic value. The method of activity includes observation of local potential, socialization, the practice of making shredded catfish, to community work titles. The production process is carried out through the stages of boiling, refining, mixing spices, and frying to produce dry, savory, and long-lasting shredded meat. The results of the activity showed that the "Abon Ye" product received a positive response from the community, with the satisfaction level of participants reaching 100% in terms of usefulness, taste, and business potential. This product has been proven to be able to increase people's skills, creativity, and entrepreneurial awareness in managing local resources. Thus, this program contributes to the economic empowerment of the community as well as a real implementation of student leadership values in a social and educational context.
References
Astawan, M. (2010). Teknologi Pengolahan Pangan. Jakarta: PT Rineka Cipta. Badan Pusat Statistik (BPS). (2023). Statistik Perikanan Indonesia 2023.Jakarta: BPS.
Aufa, M., Rozaq, A., Rahim, A. R., Fauziyah, N., & Sukaris, S. (2021). Pelatihan Pembuatan Abon Dari Ikan Lele Guna Meningkatkan Harga Jual. DedikasiMU : Journal of Community Service, 3(2), 910–919. http://journal.umg.ac.id/index.php/dedikasimu/article/view/2678
Harianti, R., & Tanberika, F. S. (2018). Pemberdayaan wanita tani melalui produksi abon ikan lele. JPPM (Jurnal Pendidikan Dan Pemberdayaan Masyarakat), 5(2), 167–180. https://doi.org/10.21831/jppm.v5i2.21071
Kementerian Kelautan dan Perikanan (KKP). (2022). Strategi Peningkatan Nilai Tambah Produk Perikanan melalui Diversifikasi Produk Olahan. Jakarta: KKP RI.
Sari, R. & Nugroho, A. (2019). "Analisis Kandungan Gizi Abon Lele sebagai Produk Olahan Ikan Alternatif." Jurnal Teknologi Pangan dan Gizi, 5(2), 112-120.
Wahyuni, T., Setiawan, H., & Lestari, M. (2021). "Pengaruh Teknik Pengolahan terhadap Tekstur dan Kandungan Nutrisi Abon Lele." Jurnal Pengolahan Pangan Indonesia, 9(1), 45-58. Aufa, M., Rozaq, A., Rahim, A. R., Fauziyah, N., & Sukaris, S. (2021). Pelatihan Pembuatan Abon Dari Ikan Lele Guna Meningkatkan Harga Jual. DedikasiMU: Journal of Community Service, 3(2), 910–919. http://journal.umg.ac.id/index.php/dedikasimu/article/view/2678
Harianti, R., & Tanberika, F. S. (2018). Pemberdayaan wanita tani melalui produksi abon ikan lele. JPPM (Jurnal Pendidikan Dan Pemberdayaan Masyarakat), 5(2), 167–180. https://doi.org/10.21831/jppm.v5i2.21071
Musyaddad, A., Ramadhani, A., Pratama, M. A., Juliyanto, Safitri, I., & Fitri, N. (2019). Produksi Abon Ikan Lele Sebagai Alternatif Usaha untuk Meningkatkan Perekonomian Masyarakat Desa Pelutan. AJIE - Asian Journal of Innovation and Entrepreneurship, 04(September), 199–206.
Setyawan, W. H., Rahayu, B., Muafiqie, H., Ratnaningtyas, M., & Nurhidayah, R. (2022). Asset Based Community Development (ABCD). Angewandte Chemie International Edition, 6(11), 951-952.
Wardani, H. F., Rahmawati, F. A., Daniela, H. F., Listianti, T., & Fajar, F. (2023). Pemanfaatan Ikan Lele Menjadi Produk Olahan Abon Lele dalam Rangka Mengembangkan UMKM Desa Sidomulyo. Jurnal Bina Desa, 5(1), 54–59. https://doi.org/10.15294/jbd.v5i1.41109
Yusuf, R., & Prasetyo, B. (2020). Diversifikasi Produk Perikanan Berbasis UMKM: Studi Kasus Abon Lele. Bandung: Pustaka Mandiri.
Zakaria, A., & Hidayat, R. (2021). "Peluang Pengembangan Produk Abon Lele dalam Mendukung Ekonomi Kreatif." Jurnal Agribisnis dan Perikanan, 7(3),78-90.
Downloads
Published
Issue
Section
License
Copyright (c) 2025 M. Averros Azzam Al Islami, Alviana Jami’atus Syifah, Arni Andriani, Duta Arindya Naresti, Lusiana Febriati Nggepe, M. Uwais Hidayatullah, Neni Nuraeni, Sastri Lisma Dewi, Yunita Sanci Taniu
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
