PKM Increasing the Economic Value of Tuna Fish ‘Trips’ Waste in Pedungan Village, Denpasar

Ni Made Darmadi; I Gusti Made Arjana; Dewa Gede Semara Edi; Ni Made Dwi Lestari; I Kadek Riko Adi Antara

doi:10.55927/ajcs.v3i10.11753

Authors

Ni Made Darmadi Program Studi Manajemen Sumberdaya Perairan
I Gusti Made Arjana Program Studi Agroteknologi, Fakultas Pertanian, Universitas Warmadewa
Dewa Gede Semara Edi Program Studi Manajemen Sumberdaya Perairan
Ni Made Dwi Lestari Program Studi Manajemen Sumberdaya Perairan
I Kadek Riko Adi Antara Program Studi Manajemen Sumberdaya Perairan

DOI:

https://doi.org/10.55927/ajcs.v3i10.11753

Keywords:

Abon, Meat-Offal, Waste

Abstract

By Providing Added Value from waste is a very important thing to implement in developing the Blue Economy. In this PkM Activity, waste handling is carried out in stages and sustainably, until the Zero Waste principle is achieved. The Community Service activity carried out at the IRT owned by Ni Wayan Sarimi (Partnersa) turned Tuna Fish Skin waste into a food product in the form of fish skin crackers. The meat part is used as Fish Abon. The method of Community Service is using the interview method and participation in the practice of making tuna fish floss. The purpose of this PkM is to provide solutions to Partners to make meat from waste Tuna fish skin into Tuna fish floss. . This PkM activity has been published in Print and Electronic Media. Activity videos are uploaded on YouTube.

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References

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