Training on Processing Local Products (Naget Fish) in Improving the Nutritional Status of the Community in Mamboro District, Central Sumba Regency

David Loba; Didik Cahyono

doi:10.55927/jpmf.v1i5.1952

Authors

David Loba Fakultas Keguruan dan Ilmu Pendidikan, Universitas Kristen Artha Wacana
Didik Cahyono Program Studi Pendidikan Jasmani, Universitas Mulawarman

DOI:

https://doi.org/10.55927/jpmf.v1i5.1952

Keywords:

Processing Training, Fish Nudge, Nutritional Status

Abstract

Fish is a source of animal protein that is consumed by many people because it is relatively easy to obtain and the price is affordable. Attention to low-priced fish and its process into a more expensive food ingredient is what is needed by countries that have large fishery resources, especially in Indonesia. Fish nuggets are food products derived from ground fish with the addition of spices and printed, which is then smeared with coatings (coating and breading), then frying (Rosselinda et al, 2018). Fish nuggets are an alternative to nuggets that contain good nutrition. These fish nuggets contain protein, fat and vitamins which are beneficial to the body and can be used as a side dish for food. Whereas the BUMDes Business Unit is a business entity owned by the Village BUMDes that carries out activities in the economic sector or public services with a legal entity that carries out the functions and objectives of the Village BUMDes. The science of sports nutrition is the application of nutrition to athletes so that they are able to achieve optimal performance.

Downloads

Download data is not yet available.

References

Ginting. ( 2015 ) Pembekuan Bahan Makanan Pada Nugget. Jurnal Agribisnis.

Sumatra Utara.

Rosselinda, B. E., Widanti, Y. A., & Mustofa, A., 2018. Karakteristik Kimia dan Sensori Nugget Ikan Patin (Pangasius SP) – Ampas Tahu Dengan Pewarna Buah Bit. JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), 3(1), pp. 49-54.

Suprayitno , E., A. Chamidah dan Carvallo. 2008. Albumin Ikan Gabus (Ophiocephalus striatus) Sebagai Makanan Fungsional Mengatasi Permasalahan Gizi Masa Depan. Pidato Pengukuhan Jabatan Guru Besar dalam Ilmu Biokimia Ikan. Rapat Terbuka Senat. Fakultas Perikanan Universitas Brawijaya. Malang.

Surawan, FED. 2007. Penggunaan Tepung Terigu, Tepung Beras, Tepung Tapioka Dan Tepung Maizena Terhadap Tekstur Dan Sifat Sensoris Fish Nugget Ikan Tuna. Jurnal Sain Peternakan Indonesia 2 (2): 78-84.