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Optimalisasi Potensi Lele Melalui Sosialisasi Pembuatan Abon di Desa Gajahan, Kecamatan Colomadu, Kabupaten Karanganyar: Membangun Kemandirian Ekonomi Lokal

Author


Desy Setiawati(1Mail), Achmad Wahyu Nur Rizky(2), Indira Isnaini(3), Kevin Alexander Josa Sudarmono(4), Mela Nur Afifah(5), Riza Kurniawan(6), Septiana Gili Rakasiwi(7), Tessa Monicadewi(8), Tiara Insan Salamah(9), Tyas Kusuma Dewi(10), Vanissa Rezita Asturanura(11),
(1) Universitas Sebelas Maret Surakarta,
(2) ,
(3) ,
(4) ,
(5) ,
(6) ,
(7) ,
(8) ,
(9) ,
(10) ,
(11) ,

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  [File Size: 107KB]  Language: en
Available online: 2024-12-20  |  Published : 2024-12-20
Copyright (c) 2024 Desy Setiawati, Achmad Wahyu Nur Rizky, Indira Isnaini, Kevin Alexander Josa Sudarmono, Mela Nur Afifah, Riza Kurniawan, Septiana Gili Rakasiwi, Tessa Monicadewi, Tiara Insan Salamah, Tyas Kusuma Dewi, Vanissa Rezita Asturanura
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Abstract


This study aims to optimize the potential of catfish cultivation through training activities for making catfish floss. So that it can increase the economic value of the harvest while reducing the risk of post-harvest decay when catfish production exceeds capacity. This study uses implementation methods that include: Identification and analysis of needs, licensing, program preparation, and implementation. The results of this study indicate an increase in community knowledge and skills on how to process catfish into floss, up to the packaging process. The conclusion in this study is that making catfish floss can be an effective solution in utilizing existing potential, and can improve the economy in the village.


Keywords


shredded lele processing

References


Machfiroh, S. D., Azizah, Y. N., Firmansyah, R., An-Nur, M. R., & Susilowati, L. (2023). Pemberdayaan Masyarakat Melalui Pelatihan Pengolahan Abon Ikan Lele dan Digital Marketing Sebagai Upaya Peningkatan Usaha Mikro Kecil dan Menengah (UMKM) di Desa Kedungbetik. Jurnal Dharma Jnana, 3(1), 10-20.

Friani, K., Permana, A. H., Widiana, I., Agustin, P. A., Nurhalisa, I. A., & Zahro, H. A. (2022). Pembuatan aneka produk olahan pangan berbahan dasar ikan lele. Jurnal Pengabdian Masyarakat AKA, 2(1), 30-34.

Meiji, N. H. P., Kodir, A., Purnama, E. P., Widianto, F. G., & Putra, E. B. (2023). Pelatihan Pembuatan Abon Lele Sebagai Nilai Tambah Perekonomian dan Diversifikasi Pangan di Kota Malang. I-Com: Indonesian Community Journal, 3(1), 227-235.


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