Pendampingan Pembuatan Nata De Fish Dari Limbah Rebusan Lemuru Sebagai Diversifikasi Produk Berbasis Zero Waste and Halthy Food di Desa Bomo Banyuwangi

  • Nadya Adharani Universitas PGRI Banyuwangi

Abstract

Bomo Beach or commonly called Ria Bomo Beach is one of the beach destinations that has begun to be famous in Banyuwangi Regency since the last three years. One of the marine life commodities caught by fish that is still often found is lemuru fish. Lemuru that is caught is usually sold to the market or sold to local residents at a low price, but if it still does not sell well, the local community reprocesses it into several processed lemuru, one of which is commonly found is pindang lemuru. The decoction of lemuru from household industrial food (PIRT) in making lemuru pindang is usually thrown in the sewer that empties into the sea, thus impacting water pollution. Lemuru decoction actually still contains protein, fat, and omega 3, it can still be reused into processed fish products to increase the added value of a commodity, namely nata de fish. Program Kemitraan Masyarakat Programe (PKM) activities are carried out with the aim of increasing the level of fishermen's income by making nata de fish products based on product diversification "zero waste and healthy food" whose main source of ingredients used is lemuru stew (waste from making lemuru pindang). The first step taken by the team was preliminary research aimed at obtaining the right formulation in making nata de fish. The formulation became the standard for making nata de fish to become the latest superior product based on "zero waste and healthy food" for the people of Bomo Banyuwangi. During the focus group discusion, training and socialization of nata de fish making, product packaging, and socialization of PIRT permit certificate registration were carried out. To support the bomo community in the process of making nata de fish, the team provided a fermentation incubation that functions to minimize pathogenic bacteria so that contamination does not occur during the fermentation process. The final result in socialization and training activities, the Bomo community succeeded in making nata de fish with raw materials for lemuru stew waste.

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Published
2022-10-14
How to Cite
ADHARANI, Nadya. Pendampingan Pembuatan Nata De Fish Dari Limbah Rebusan Lemuru Sebagai Diversifikasi Produk Berbasis Zero Waste and Halthy Food di Desa Bomo Banyuwangi. JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat), [S.l.], v. 6, n. 3, p. 87-92, oct. 2022. ISSN 2550-0821. Available at: <https://journal.fdi.or.id/index.php/jatiemas/article/view/654>. Date accessed: 29 nov. 2022. doi: https://doi.org/10.36339/je.v6i3.654.