Diversifikasi Olahan Ikan Haruan Dalam Upaya Program Zero Stunting Dan Peningkatan Ekonomi

Abstract

Ikan Haruan (Channa striata) merupakan salah satu komoditi yang memiliki potensi secara ekonomi maupun gizi. Diversifikasi cara pengolahan pada produk lokal menjadi kebaharuan yang dituntut hadir pada produk pangan sebagai upaya mendukung perkembangan bahan lokal. Diversifikasi olahan ikan dapat bertujuan sebagai upaya menurunkan angka stunting dan mendukung peningkatan ekonomi. Pengabdian kepada masyarakat ini dibagi dalam beberapa tahap yaitu tahap persiapan, perencanaan, pelaksanaan, dan evaluasi. Tahap persiapan dilakukan melalui observasi dan koordinasi dengan pihak terkait. Pada tahap perencanaan dilakukan kajian dari hasil observasi. Pelaksanaan kegiatan dibagi penjadi dua tahap yaitu penyuluhan dan pelatihan. Peserta berjumlah 20 orang yang terdiri dari ibu-ibu TP-PKK Kecamatan Pahandut. Penyuluhan diadakan dengan metode penyampaian materi dan diskusi secara tatap muka. Pelatihan diawali dengan pembuatan kerupuk kulit ikan haruan, pembuatan abon daging ikan haruan, dan stik tepung tulang. Pemilihan produk olahan ini didasarkan atas pola konsumsi masyarakat yang menyukai makanan ringan dan makanan pendamping, sehingga diharapkan terjadi konsumsi secara berkala yang dapat memperbaiki status gizi untuk mencegah stunting. Selain itu, produk yang dihasilkan dapat dipasarkan sebagai produk makanan bergizi. Pada hasil pretest peserta yang mengetahui konsep diversifikasi sebanyak 2 orang, cara pengolahan produk sebanyak 11 orang, jenis produk olahan sebanyak 4 jenis dan 2 jenis manfaat mengonsumsi ikan haruan. Hasil posttest menunjukan peserta yang mengetahui tentang konsep diversifikasi sebanyak 20 orang, cara pengolahan produk sebanyak 20 orang, jenis produk olahan sebanyak 7 jenis dan 4 jenis manfaat mengonsumsi ikan haruan. Perbandingan antara hasil pretest dan posttest menunjukan peningkatan pengetahuan peserta mengenai konsep diversifikasi, cara pengolahan produk, jenis produk olahan dan manfaat mengonsumsi ikan haruan. Diharapkan adanya dukungan dari pemerintah kepada ibu-ibu TP-PKK Kecamatan Pahandut agar dapat memanfaatkan potensi ikan Haruan sebaik mungkin agar dapat mencegah terjadinya stunting dan dapat meningkatkan perekonomian.

The Diversification of Processing Methods for Haruan Fish Is A Crucial Aspect of The Zero Stunting Program And Efforts to Improve The Economy

Abstract

The Haruan fish (Channa striata) is a commodity with significant economic and nutritional value. Implementing various processing methods for locally produced goods is an innovative approach necessary to enhance food products and promote the advancement of local resources. The diversification of fish processing has the potential to lower rates of stunting and contribute to the advancement of the economy. This community service is split into several phases, specifically including the preparation, planning, execution, and assessment phases. The preparation phase involves careful observation and coordination with relevant stakeholders. During the initial phase of the project, an investigation was conducted based on the observations' findings. The execution of activities is separated into two phases, specifically counseling and training. There were a total of 20 participants in the study, all of whom were mothers affiliated with the TP-PKK Pahandut District. Counseling sessions were conducted utilizing a combination of didactic instruction and in-person interactions. The training session commenced with the preparation of haruan fish skin crackers, the creation of haruan fish meat floss, and the production of bone meal sticks. The choice of these processed food items is influenced by the dietary preferences of individuals who enjoy snacks and accompanying dishes. It is anticipated that regular consumption of these products will contribute to improved nutritional health and aid in the prevention of stunting. Furthermore, the goods that are manufactured have the potential to be promoted and sold as nourishing food items. In the preliminary test findings, 2 participants demonstrated an understanding of diversification concepts, 11 participants exhibited knowledge of product processing techniques, 4 different types of processed products were identified, and 2 specific benefits of consuming haruan fish were recognized. The findings from the posttest illustrated that 20 participants were knowledgeable about the concept of diversification, 20 were familiar with the processing of products, there were 7 types of processed products identified, and 4 types of benefits from consuming haruan fish were recognized. The analysis of both the pretest and posttest data revealed a significant improvement in the participants' understanding of diversification, product processing techniques, various types of processed products, and the advantages of consuming haruan fish. The expectation is for governmental assistance to be extended to the TP-PKK in Pahandut Subdistrict, for them to effectively harness the potential of Haruan fish for the prevention of stunting and the enhancement of the local economy.