The Community Service Student Creativity Program (PKM) Team from the Plantation Product Technology Study Program (THP), Department of Agricultural Technology, State Agricultural Polytechnic of Samarinda, has collaborated with PKK and Posyandu women in Sungai Keledang Village, Samarinda to hold a Socialization and Training on Making Shredded Fish with the theme “Training for Making Shredded Fish Using Low Grade Fish (Grade 3) which was held on Thursday, September 9, 2021 at the Sungai Keledang Village Office, Samarinda Seberang.
This activity continued to apply the Covid-19 protocol and was attended by approximately 20 participants from PKK and Posyandu women in Sei Keledang Village, Samarinda. The implementation began with remarks by the Advisory Lecturer Farida Ariyani S.Hut., MP., Head of Politani Public Relations Dr. Andi Lisnawati, SP., M.Si, and Secretary of Lurah Budi Sahjaya, SP. At the same time open the event. After the speech, it was followed by a symbolic handover of the Abon-making equipment from the PKM-PM Team to the Chair of the PKK Sei Keledang. Then continued with the presentation of the technology of making Abon and the practice of making it. This program was implemented by PKM-PM Team students namely Asminawati, Ceria Mustafa, Dyahrully, and assisted by other students who were accompanied by lecturers, Farida Aryani, S.Hut.,MP and Dr. Andi Lisnawati, SP., M.Si who is also the Head of Public Relations of Politani Samarinda.
"This service program is motivated by the many people who have not used small or grade 3 fish in making processed fish. Seeing these problems, we offer innovations and solutions for Grade 3 Fish Preservation Technology in Making Shredded Fish to solve these problems, "explained the Head of the PKM program for the Shredded Group, Asminawati, on Wednesday (9/9). PKM supervisor PM Farida Aryani added that another background of this service is that there is no desire or willingness of the community to process or utilize small fish and the development of fish as a value-added product is still quite low, processing fish meat into shredded is one alternative. utilization of fish products with low economic value to be high. In addition, it also extends the shelf life of these materials for a longer time.
Meanwhile, Andi Lisnawati, as the Head of Public Relations of Politani in his speech expressed his appreciation and gratitude to the Kelurahan for being willing to facilitate this activity. "This activity is very beneficial for the community, especially PKK or Posyandu women so that they can understand and utilize grade 3 fish in making processed fish, because the price is cheaper and also remains nutritious," he said, furthering that "diversification of processed products such as shredded aims to increase fish consumption by diversifying processed fishery products. The hope is that this business can attract people to like eating fish because people tend to be lazy to eat fish, especially children because of the fishy taste and smell attached to fish. he said.
Secretary of the Village Head, Budi Sahjaya gave a warm welcome to the implementation of this activity by showing a positive response and expressing his gratitude for the visit and choosing Sei Keledang Village as the place for the implementation of the student creativity program, "Thank God this is the umpteenth time for students and lecturers to carry out service activities at our place, This really helps our community to increase their knowledge and skills, especially during a pandemic like this, especially processed fish into shreds that can be used as an alternative business. He concluded (Humas/AL).
This activity continued to apply the Covid-19 protocol and was attended by approximately 20 participants from PKK and Posyandu women in Sei Keledang Village, Samarinda. The implementation began with remarks by the Advisory Lecturer Farida Ariyani S.Hut., MP., Head of Politani Public Relations Dr. Andi Lisnawati, SP., M.Si, and Secretary of Lurah Budi Sahjaya, SP. At the same time open the event. After the speech, it was followed by a symbolic handover of the Abon-making equipment from the PKM-PM Team to the Chair of the PKK Sei Keledang. Then continued with the presentation of the technology of making Abon and the practice of making it. This program was implemented by PKM-PM Team students namely Asminawati, Ceria Mustafa, Dyahrully, and assisted by other students who were accompanied by lecturers, Farida Aryani, S.Hut.,MP and Dr. Andi Lisnawati, SP., M.Si who is also the Head of Public Relations of Politani Samarinda.
"This service program is motivated by the many people who have not used small or grade 3 fish in making processed fish. Seeing these problems, we offer innovations and solutions for Grade 3 Fish Preservation Technology in Making Shredded Fish to solve these problems, "explained the Head of the PKM program for the Shredded Group, Asminawati, on Wednesday (9/9). PKM supervisor PM Farida Aryani added that another background of this service is that there is no desire or willingness of the community to process or utilize small fish and the development of fish as a value-added product is still quite low, processing fish meat into shredded is one alternative. utilization of fish products with low economic value to be high. In addition, it also extends the shelf life of these materials for a longer time.
Meanwhile, Andi Lisnawati, as the Head of Public Relations of Politani in his speech expressed his appreciation and gratitude to the Kelurahan for being willing to facilitate this activity. "This activity is very beneficial for the community, especially PKK or Posyandu women so that they can understand and utilize grade 3 fish in making processed fish, because the price is cheaper and also remains nutritious," he said, furthering that "diversification of processed products such as shredded aims to increase fish consumption by diversifying processed fishery products. The hope is that this business can attract people to like eating fish because people tend to be lazy to eat fish, especially children because of the fishy taste and smell attached to fish. he said.
Secretary of the Village Head, Budi Sahjaya gave a warm welcome to the implementation of this activity by showing a positive response and expressing his gratitude for the visit and choosing Sei Keledang Village as the place for the implementation of the student creativity program, "Thank God this is the umpteenth time for students and lecturers to carry out service activities at our place, This really helps our community to increase their knowledge and skills, especially during a pandemic like this, especially processed fish into shreds that can be used as an alternative business. He concluded (Humas/AL).
-thumb.jpg)
-thumb.jpg)