Pemberdayaan Masyarakat Desa Pangkil melalui Inovasi Brownies Fortifikasi Tepung Ikan Rucah untuk Peningkatan Nilai Tambah

Benny Manullang, Cindytia Prastari, Aidil Fadli Ilhamdy, Anggrei Viona Seulalae, Jumsurizal Jumsurizal, R Marwita Sari Putri, R Fathul Rahman, Sri Novalina Amrizal, Lily Viruly, Yulia Oktavia, Azwin Apriandi, Sedianto Harefa, Faiz Maulana Darmawan, Muhammad Ja’far Armandaris, Syarifah Aida Fitri, Istiqhomah Istiqhomah

Abstract


Empowering The Pangkil Village Community Through Innovation of Fortified Brownies Made from By-catch Fish Flour. Pangkil Village, Teluk Bintan District is one of the small islands in the Riau Islands Province that has abundant fishery potential, including bycatch fish, but has not been optimally utilized. Bycatch fish have great potential as cheap and highly nutritious fortified food ingredients in the form of fish meal. This activity aims to improve the knowledge and skills of the Pangkil Village community in processing bycatch fish into innovative products in the form of bycatch fish meal fortified fudgy brownies and to increase the added value of local fishery products. The methods used included socialization, training in making bycatch fish meal-fortified fudgy brownies, organoleptic testing, and activity evaluation. The preparation of fudgy brownies is divided into three parts: preparation of chocolate dough, egg dough, and addition of wheat flour and bycatch fish meal. The resulting fudgy brownies had a whole appearance, a slightly dense texture from the outside but soft inside, chocolate aroma, sweet taste, and brown color. The results of the organoleptic test showed that the panelists liked the bycatch fish meal fortified fudgy brownies in all sensory attributes. The questionnaire analysis results showed that the average training achievement score was 4.42, which fell into the "agree-strongly agree" category. This value indicates that the training activities were effective and well received by the participants. The results of the activity benefit test showed that p>0.05. This indicates that the benefits of the training were felt equally by all participants, both experienced and beginner. These findings indicate that the participatory training methods and hands-on practice used were able to reach all participants equally well. Overall, this activity has contributed to improving the economy of coastal communities and developing local potential based on fishery products.

Keywords


blue food; by product; organoleptic; Riau Island; training

rticle

References


Aisyahra, E. A., & Ratnaningsih, N. (2025). Increasing Knowledge Of Fish Processing Through Training On Making Fish-Based Culinary Products. Home Economics Journal, 9(2), 117–129. https://doi.org/10.21831/hej.v9i2.88971

Andaiyani, S., Marwa, T., & Nurhaliza, S. (2024). Ekonomi biru dan ketahanan pangan: Studi empiris provinsi kepulauan di Indonesia. Jurnal Ekonomi Indonesia, 13(1), 69–85. https://doi.org/10.52813/jei.v13i1.324

Badrudin, B., Aisyah, A., & Ernawati, T. (2011). Kelimpahan stok sumber daya ikan demersal di perairan sub area Laut Jawa. Jurnal Penelitian Perikanan Indonesia, 17(1), 11–21. http://dx.doi.org/10.15578/jppi.17.1.2011 .11-21

Chen, C., Sheng, M., Yuan, H., Pan, X., Tian, H., & Lou, X. (2025). Perceptual interaction of aroma compounds and their effects on the enhancement of flavor quality in foods: a review. Trends in Food Science & Technology, 105315. https://doi.org/10.1016/j.tifs.2025.10531 5

Dai, W., He, S., Huang, L., Lin, S., Zhang, M., Chi, C., & Chen, H. (2024). Strategies to reduce fishy odor in aquatic products: Focusing on formation mechanism and mitigation means. Food Chemistry, 444, 138625. https://doi.org/10.1016/j.foodchem.2024. 138625

Handayani, S., Ghofur, A., & Fadhillah, D. N. (2020). Pelatihan dan pendampingan dalam pengabdian dan pendampingan pemasaran produk hasil homemade dengan media sosial di desa deketagung kecamatan sugio kabupaten lamongan. Jurnal Karya Abdi Masyarakat, 4(2), 299–304. https://doi.org/10.22437/jkam.v4i2.10540

Izzaturrahma, A. (2024). Browcafla (Fudgy Brownies Mocaf Nila) Berbahan Dasar Tepung Mocaf yang Disubstitusi Dengan Ikan Nila Sebagai Makanan Tambahan untuk Mencegah Izzaturrahma. Stunting Prosiding Alya Seminar Nasional Pendidikan Teknologi (SNPT), 2. https://proceeding.uny.ac.id/snpt/index

Karnila, R., Liza, M., Edison, E., & Sumarto, S. (2022). Pengembangan inovasi teknologi pengolahan produk fungsional Makaroni Ikan Gabus (Channa striata) di Kelurahan Pangkalan Kerinci Kota Kabupaten Pelalawan. Unri Conference Series: Community Engagement, 3, 264–269. https://doi.org/10.31258/unricsce.3.264 269

Kholis, N., Mustagfirin, Purwanto, H., Eka nur Khalish, Y., & Wicaksono, B. (2023). Pemanfaatan Ikan Rucah Sebagai Bahan Alternatif Dalam Pembuatan Pakan Ikan Lele. Abdi Masya, 4(2), 148–156. https://doi.org/10.52561/abma.v4i2.282 Lawless, H. T., & Heymann, H. (2010). Sensory evaluation of food: principles and practices. Springer Science & Business Media.

Mircioiu, C., & Atkinson, J. (2017). A Comparison of Parametric and Non Parametric Methods Applied to a Likert Scale. Pharmacy, 5(2), 26. https://doi.org/10.3390/pharmacy502002 6

Nabi, G., Liñán, F., Fayolle, A., Krueger, N., & Walmsley, A. (2017). The impact of entrepreneurship education in higher education: A systematic review and Management Learning & Education, 16(2), 277–299. https://doi.org/10.5465/amle.2015.0026 Nahm, F. S. (2016). Nonparametric statistical tests for the continuous data: the basic concept and the practical use. Korean Journal of Anesthesiology, 69(1), 8–14. http://dx.doi.org/10.4097/kjae.2016.69.1. 8

Novita, Y., & Isma, A. (2023). Coastal Resource-Based Entrepreneurship: A Strategy to Improve the Quality of Life of Coastal Area Communities. Journal of Economics, Entrepreneurship, Management Business and Accounting, 1(3),122–128. https://doi.org/10.61255/jeemba.v1i3.165

Oprea, O. B., Sannan, S., Tolstorebrov, I., Claussen, I. C., & Gaceu, L. (2024). Effects of fish protein hydrolysate on the nutritional, rheological, sensorial, and textural characteristics of bread. Foods, 13(5), 698. https://doi.org/10.3390/foods13050698

Pratama, R. I., Rostini, I., & Liviawaty, E. (2014). Karakteristik biskuit dengan penambahan tepung tulang ikan jangilus (Istiophorus sp.). Jurnal Akuatika, 5(1). Rumida, R., Bakara, T. L., Manalu, M., & Siahaan, G. (2023). Pengaruh Penambahan Berbagai Bahan Makanan terhadap Daya Terima dan Kadar Protein Cookies Sebagai PMT untuk Balita Stunting, 7(3), 434–441. https://doi.org/10.20473/amnt.v7i3.2023 .434- 441

Sudiyatno, S., & Wulandari, I. (2020). Evaluation of education and training programs in Solo Technopark Central Java in Indonesia. REID (Research and Evaluation in Education), 6(2), 150–159. https://doi.org/10.21831/reid.v6i2.36794

Sugiyono, P. D. (2010). Metode penelitian kuantitatif dan kualitatif. Bandung: CV Alfabeta. Suprihartini, C., & Puspita, T. (2025). Fomulasi PMT “Browntule” Brownis dengan Penambahan Tepung Tulang Ikan Lele terhadap Daya Terima dan Kandungan Calsium. Jurnal Ilmu Kesehatan, 16(1), 90-95. https://doi.org/10.35966/ilkes.v16i1.415

Taber, K. S. (2018). The use of Cronbach’s alpha when developing and reporting research instruments in science education. Research in Science Education, 48(6), 1273–1296. https:/doi.org/10.1007/s11165-016-9602 2




DOI: https://doi.org/10.20961/prima.v10i1.115038

Refbacks

  • There are currently no refbacks.


View My Stats
Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.