Peningkatan Produktivitas Produk Kerang Hijau di Usaha Mikro Kecil Berkah Mandiri Desa Banyuurip Kabupaten Gresik

Main Article Content

Rahmi Nurdiani
Asep Awaludin Prihanto
Anif Fatwa Chawa
Titis Sari Kusuma
Angga Wira Perdana

Abstract

Banyuurip Village has considerable aquaculture potential, one of which is the culture of green mussels. Abundant production and its low price encourage people to do green mussel products processing. In 2019, UMKM Berkah Mandiri was established to increase the selling value of green mussels by innovating several products. However, the production process is still experiencing ups and downs, coupled with inadequate equipment. In addition, the distribution permit (SPP-PIRT) for the products have not been obtained. Therefore, the aim of the Doctoral community service program was to increase the productivity of UMKM Berkah Mandiri through a series of marketing strategy training activities, registration of NIB and SPP-PIRT and procurement of new production and packaging equipment. At the end of the Doctoral community service program, UMKM Berkah Mandiri has successfully obtained the SPP-IRT certificate and has better understanding of good manufacturing practice of products from green mussels. In addition, the crackers have been tested its nutritional content using a proximate test. The results showed that the protein, moisture, fat, ash and carbohydrate contents of Kopang cracker was 5.30%, 13.83%, 0.69%, 2.99% and 77.19%, respectively. The nutritional content list is used to improve product packaging in accordance with BPOM packaging standards.

Article Details

How to Cite
Nurdiani, R., Prihanto, A. A., Chawa, A. F., Kusuma, T. S., & Perdana, A. W. (2023). Peningkatan Produktivitas Produk Kerang Hijau di Usaha Mikro Kecil Berkah Mandiri Desa Banyuurip Kabupaten Gresik. JPM (Jurnal Pemberdayaan Masyarakat), 8(1), 96–102. https://doi.org/10.21067/jpm.v8i1.7545
Section
Articles
Author Biographies

Asep Awaludin Prihanto, Universitas Brawijaya

Fakultas Perikanan dan Ilmu Kelautan 

Anif Fatwa Chawa, Universitas Brawijaya

Fakultas Perikanan dan Ilmu Kelautan

Titis Sari Kusuma, Universitas Brawijaya

Fakultas Ilmu Kesehatan

Angga Wira Perdana, Universitas Brawijaya

Fakultas Perikanan dan Ilmu Kelautan

References

Anggit, N. P., Darmanto, Y. S., & Swastawati, F. (2011). Analisa Mutu Satsuma Age Ikan Kurisi (Nemipterus sp.) dengan Penggunaaan Jenis Tepung yang Berbeda Quality Analysis Satsuma Age of Threadfin Bream (Nemipterus sp.) Processed Using Different Kind of Flours. Jurnal Saintek Perikanan, 6(2), 13–22.

Huda, N., Leng, A. I., Yee, C. X., & Herpandi. (2010). Chemical Composition, Colour and Linear Expansion Properties of Malaysian Commercial Fish Cracker (keropok). Asian Journal of Food and Agro-Industry, 3(05), 473–482.

Jumiati, Rahmaningsih, S., & Sudianto, A. (2021). Mutu Kerupuk Limbah Insang Ikan Kurisi (Nemipterus Japonicus). Jurnal Teknologi Pangan, 15(1), 1–11.

Mujiyanto, N. C., Wildan, M. A., Elian, N. A., & Kurrniasih, R. A. (2021). Aplikasi Asap Cair untuk Mereduksi Logam Berat dan Bakteri pada Kerang Hijau (Perna Viridis). JFMR-Journal of Fisheries and Marine Research, 5(3), 1–10.

Putri, B. (2018). Pembinaan Usaha Budidaya Kerang Hijau dan Ikan di Pulau Pasaran Lampung. Sakai Sambayan Jurnal Pengabdian Kepada Masyarakat, 2(1), 30.

Rosiani, N., Basito, B., & Widowati, E. (2015). Kajian karakteristik Sensoris Fisik dan Kimia Kerupuk Fortifikasi Daging Lidah Buaya (Aloe vera) dengan Metode Pemanggangan menggunakan Microwave. Jurnal Teknologi Hasil Pertanian, 8(2), 84.

Sambah, A. B., Yona, D., Hidayati, N., & Affandy, D. P. (2019). Sosialisasi Pengemasan dan Pemasaran Produk Olahan Mangrove pada Kelompok Sadar Wisata (POKDARWIS) Desa Banyuurip, Ujung Pangkah, Gresik. Prosiding Seminar Nasional Perikanan Da Kelautan VIII, 164–170.

SNI. (1999). Standar Nasional Indonesia (SNI) 01-2713-1999. Standar Nasional Indonesia, 1–7.

Suprapto, R., & Azizi, Z. W. (2020). Pengaruh Kemasan, Label Halal, Label Izin P-Irt Terhadap Keputusan Pembelian Konsumen Umkm Kerupuk Ikan. Jurnal Riset Ekonomi Manajemen (REKOMEN), 3(2), 125–133.

Suwarni, E., Astuti Handayani, M., Fernando, Y., Eko Saputra, F., Fitri, F., & Candra, A. (2022). Penerapan Sistem Pemasaran berbasis E-Commerce pada Produk Batik Tulis di Desa Balairejo. Jurnal Pengabdian Masyarakat Indonesia, 2(2), 187–192.

Zulfahmi, A., Swastawati, F., & Romadhon, R. (2014). Pemanfaatan Daging ikan Tenggiri (Scomberomorus Commersoni) dengan Konsentrasi yang Berbeda pada Pembuatan Kerupuk Ikan. Jurnal Pengolahan Dan Bioteknologi Hasil Perikanan, 3(4), 133–139.