scholarly journals Pelatihan Online Pembuatan Makanan Fermentasi Wadi

2022 ◽  
Vol 1 (1) ◽  
pp. 227-231
Author(s):  
Yulistia Budianti Soemarie ◽  
Tiana Milanda ◽  
Karina Erlianti ◽  
Muhammad Fauzi ◽  
Didi Susanto ◽  
...  
Keyword(s):  
Complete Information ◽  
Fermented Fish ◽  
Fresh Fish ◽  
The People ◽  
Question And Answer ◽  
Or Practice ◽  
Fish Product ◽  
Meat Fermentation ◽  
Discussion Question ◽  
And Training

ABSTRAKSalah satu penerapan proses fermentasi terjadi pada produk perikanan. Wadi merupakan hasil fermentasi ikan yang banyak sekali diminati oleh masyarakat Kalimantan Selatan. Wadi merupakan salah satu proses fermentasi ikan atau daging secara tradisional yang berbentuk ikan utuh semi basah, berwarna agak hitam (mendekati warna ikan segar), bertekstur liat dengan aroma ikan khas fermentasi serta mempunyai cita rasa yang asin. Wadi memiliki waktu simpan yang lama sekitar 6 sampai 12 bulan. Kurangnya keterampilan dalam pengolahan wadi mengakibatkan wadi tidak bisa tahan lama sehingga wadi menjadi cepat busuk. Selain itu, belum ada wadi kemasan yang beredar dipasaran sehingga untuk masyarakat luar Kalimantan Selatan sulit untuk mendapatkan produk wadi ini. Pelatihan ini menggunakan metode ceramah, diskusi, tanya jawab serta demonstrasi atau praktek secara daring/online. Pelatihan ini menghasilkan pengetahuan dan pemahaman yang baik bagi peserta pelatihan. Hal ini dapat dilihat dari antusias peserta pelatihan dalam sesi diskusi dan tanya jawab untuk mencari informasi yang lengkap mengenai teknik fermentasi serta pelatihan dalam pembuatan wadi. Kata kunci: Fermentasi, Wadi, Pelatihan Online ABSTRACTOne of the processes of applying the fermentation process occurs in fishery products. Wadi is a fermented fish product that is in great demand by the people of South Kalimantan. Wadi is one of the traditional fish or meat fermentation processes in the form of semi-wet whole fish, slightly black (close to the color of fresh fish), clay texture with a distinctive fermented fish aroma, and has a salty taste. Wadi has a long shelf life of about 6 to 12 months. Lack of skills in wadi processing resulted in wadi not being able to last long so that the wadi rotted quickly. In addition, there is no packaged wadi on the market so it is difficult for people outside South Kalimantan to get this wadi product. This training uses lecture, discussion, question and answer methods as well as online demonstrations or practice. This training resulted in good knowledge and understanding for the participants of the wadi making training. This can be seen from the enthusiasm of the training participants in the discussion and question and answer sessions to seek complete information about fermentation techniques and training in wadi making. Keywords: Fermentation, Wadi, Online Training

scholarly journals Pemberdayaan masyarakat melalui pemanfaatan kulit singkong menjadi stik aneka rasa di Kecamatan Kampar Utara Kabupaten Kampar

2019 ◽  
Vol 1 ◽  
pp. 8-13
Author(s):  
Eliza Eliza ◽  
Riswan Effendi ◽  
Shorea Khaswarina ◽  
Ermitety Ermitety ◽  
Novia Dewi
Keyword(s):  
Community Service ◽  
Positive Response ◽  
Achievement Level ◽  
Entrepreneurial Spirit ◽  
Target Program ◽  
Question And Answer ◽  
Service Activity ◽  
Discussion Question ◽  
And Training ◽  
Cassava Peel

The waste of cassava peel is thrown away by the community, cassava peel can be used as a variety of snacks including sticks. Sticks are an attractive, varied and easier to carry, can be an innovation in increasing people's income. The service activity aims to provide knowledge, skills and guidance to PKK mothers, UMKM people in processing products made from cassava peel into sticks in Kampung Panjang Village. This activity is expected to motivate the entrepreneurial spirit towards innovative and economical efforts to increase income. The method of this activity is counseling in the form of serving the benefits of cassava peel and training and guidance on how to process cassava skin into steak. The results of the community service are obtained: a) Participants knew the benefits and importance of training cassava peel processing as an alternative to household side activities, b) Activness the participants during the service shows a positive response seen from the enthusiasm, discussion, question and answer and good cooperation. c) The achievement level of the target program has been the participants who have applied the processing of cassava peel to sticks with various flavors.

scholarly journals Pemanfaatn Kulit Manggis Menjadi Minuman Tradisional Di Desa Buat Kabupaten Bungo

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bela Putra
Keyword(s):  
Community Service ◽  
Mangosteen Peel ◽  
The People ◽  
Question And Answer ◽  
Discussion Question

Abstract                     The people of Dusun Buat Bathin III Ulu sub-district did not yet know the benefits of mangosteen peel as a very healthy drink. Usually mangosteen peel is only made into trash at the edge of the house. In addition to dirty scenes are also other views. Community service with the title utilization of mangosteen peel into traditional drinks is very appropriate to be carried out in Dusun Buat. The method of implementing community service is discussion, question and answer, discussion, assignment and practice of making traditional drinks based on mangosteen peel. The results of community service can increase community understanding about the importance of traditional drinks from the mangosteen culture and increase the ability of citizens in making healthy alternative drinks.  Keywords: mangosteen peel, traditional drink   Abstrak Masyarakat Dusun Buat Kecamatan Bathin III Ulu belum mengetahui manfaat dari kulit buah manggis sebagai minuman yang sangat menyehatkan. Biasanya kulit buah manggis hanya terbuang menjadi sampah di pingiiran rumah. Selain pemandangan yang kotor juga dampak yang lainnya. Pengabdian kepada masyarakat dengan judul pemanfaatan kulit buah manggis menjadi minuman tradisonal sangat tepat dilaksanakan di Dusun Buat. Metode pelaksanaan pengabdian kepada masyarakat ini adalah penyuluhan, tanya jawab, diskusi, penugasan serta praktik langsung pembuatan minuman tradisional berbasis kulit buah manggis. Hasil pengabdian kepada masyarakat ini dapat menambah pemahaman masyarakat tentang pentingnya minuman tradisonal dari kult buah manggis serta menambah kemampuan warga dalam pembuatan minuman alternatif yang menyehatkan.   Kata kunci: kulit buah manggis, minuman tradisional

scholarly journals POTENSI PENGOLAHAN HASIL PERIKANAN DI KAMPUNG BEBALANG KABUPATEN KEPULAUAN SANGIHE

2021 ◽  
Vol 7 (1) ◽  
pp. 7-12
Author(s):  
Novalina Maya Sari Ansar ◽  
Frans Gruber Ijong
Keyword(s):  
Descriptive Analysis ◽  
Small Island ◽  
Technology Support ◽  
Fresh Fish ◽  
Smoked Fish ◽  
The People ◽  
Observation Methods ◽  
Flying Fish ◽  
Fish Product ◽  
The Village

Kampung Bebalang merupakan sebuah pulau kecil dengan luas wilayah 68,7KM2 yang secara administrative merupakan bagian dari Kecamatan Manganitu Selatan Kabupaten Kepulauan Sangihe. Kampung Bebalang memiliki potensi perikanan yang cukup besar khususnya untuk golongan ikan pelagis. Potensi perikanan di Kampung Bebalang belum dimanfaatkan secara maksimal untuk peningkatan kesejahteraan masyarakat yang sebagian besar bermata pencaharian sebagai nelayan. Oleh karena itu perlu dilakukan penelitian yang bertujuan untuk dapat mengidentifikasi potensi sumber daya perikanan, penanganan pasca tangkap serta potensi usaha pengolahan hasil perikanan dalam rangka peningkatan kesejahteraan masyarakat. Metode yang digunakan adalah metode survey dan observasi lapangan serta dianalisis secara deskriptif. Hasil penelitian menunjukan mayoritas penduduk Kampung Bebalang bermata pencaharian sebagai nelayan dengan berbagai hasil tangkapan yakni ikan tongkol, ikan julung-julung, ikan terbang dan yang paling dominan yakni ikan layang. Pada umumnya ikan hasil tangkapan dipasarkan dalam bentuk ikan segar dan sebagian diolah menjadi ikan asin, ikan asap utuh dan ikan asap pinekuhe. Proses pengolahan ikan dilakukan dengan cara yang masih sederhana dan bersifat tradisional serta belum menerapkan prinsip sanitasi dan hygiene serta belum menerapkan teknologi pengolahan.   Bebalang village is a typically small island, covering an area of 68.7 km2 administratively is part of Manganitu Selatan District Sangihe Islands Regency. This village has a promising potential of pelagic fish, which has not been optimally used to improve the life of the people in the village who mainly work as fishermen. Therefore, this research aimed to identify fisheries potential in the village to improve their welfare. We applied survey and field observation methods and descriptive analysis. The results showed that the majority of people in Bebalang were fishermen mainly catching tuna mackerel, the halfbeak, flying fish and the most dominant one, scad fish. Generally, most of the catch was sold in form of fresh fish and others were salted, smoked as pinekuhe or other types of smoked fish. Fish product processing was conducted traditionally without sanitary and hygienic applications as well as fish processing technology support.

Bahaya Penggunaan Formalin Sebagai Pengawet Bahan Makanan

2020 ◽  
Vol 4 (1) ◽  
pp. 39
Author(s):  
Hasnidar Hasnidar ◽  
Andi Tamsil ◽  
Andi Akram
Keyword(s):  
Food Products ◽  
Target Group ◽  
Training Methods ◽  
Food Ingredients ◽  
Fresh Fish ◽  
The Public ◽  
Inappropriate Use ◽  
Salted Fish ◽  
Extension Activity ◽  
And Training

Fishery products are one of the products that have very limited durability and perishable so that the community, especially fishermen, preserve the product so that its freshness can last longer. One of the preservatives used is formalin, although it is very dangerous to human health. Some food products that contain formalin include: fresh fish, salted fish, tofu, wet noodles. Counseling on food safety needs to be continued widely to the public in various forms. This activity aims to educate and train partner groups on: 1) the dangers of formaldehyde on health; 2) characteristics of formalin food ingredients; 3) how to detect formalin foods; 4) eliminate / reduce formaldehyde levels in food products; 5) safe preservatives. The activities was carried out on February 7, 2019, in Desa Untia, Kecamatan Biringkanaya, Kota Makassar. The target group is fishermen and fisheries processors, as many as 23 people. The method used in service is counseling and training methods through lectures, discussions, and practice/training. The extension activity was attended by Untia village chiefs, local fisheries instructors, administrators of the All-Indonesian Fishermen Association (HNSI) and the target group. The activities went on smoothly and the target group enthusiastically attended counseling and training, because the knowledge/skills were needed to protect their families from the dangers of disease that could be caused by inappropriate use of formalin.

scholarly journals Weissellicin 110, a Newly Discovered Bacteriocin from Weissella cibaria 110, Isolated from Plaa-Som, a Fermented Fish Product from Thailand

2007 ◽  
Vol 73 (7) ◽  
pp. 2247-2250 ◽  
Author(s):  
Sirinat Srionnual ◽  
Fujitoshi Yanagida ◽  
Li-Hsiu Lin ◽  
Kuang-Nan Hsiao ◽  
Yi-sheng Chen
Keyword(s):  
Proteolytic Enzymes ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Protein Band ◽  
Proteinase K ◽  
Mass Spectrometry Analysis ◽  
Fermented Fish ◽  
Spectrometry Analysis ◽  
Weissella Cibaria ◽  
Fish Product

ABSTRACT Weissella cibaria 110, isolated from the Thai fermented fish product plaa-som, was found to produce a bacteriocin active against some gram-positive bacteria. Bacteriocin activity was not eliminated by exposure to high temperatures or catalase but was destroyed by exposure to the proteolytic enzymes proteinase K and trypsin. The bacteriocin from W. cibaria 110 was purified, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the purified bacteriocin contained one protein band that was approximately 2.5 kDa in size. Mass spectrometry analysis showed the mass of the peptide to be approximately 3,487.8 Da. N-terminal amino acid sequence analysis was performed, and 27 amino acids were identified. Because it has no similarity to other known bacteriocins, this bacteriocin was defined as a new bacteriocin and termed weissellicin 110.

The use of acting techniques in career development

2021 ◽  
Author(s):  
Mariya Aleksandrovna Akimenkova
Keyword(s):  
Career Development ◽  
Performing Arts ◽  
Educational Institutions ◽  
Psychotherapeutic Interventions ◽  
The People ◽  
Circle Of Friends ◽  
Main Activity ◽  
The Voice ◽  
And Training

The article shows that in career development, the use of acting techniques opens up new opportunities. The author traces the development of the Russian acting school, created by K.S. Stanislavsky and later revised and supplemented by his students, in the modern socio-economic situation. The article demonstrates that despite the fact that for many years this school was aimed exclusively at educating and training people who want to connect their lives with the theater, it had a significant impact on amateurs as well. Passion for the performing arts was traced among people of a wide variety of professions, which contributed to the creation of numerous amateur theaters. This tendency was especially evident in educational institutions. Pupils and students under the guidance of an experienced director tried to take steps in the stage space, received grateful responses, but continued to be content with the role of an amateur actor, without encroaching on the laurels of a professional. Nevertheless, after that, their main activity, regardless of the direction, moved to a completely different level. Without any psychotherapeutic interventions, the attitude to oneself, to the people around, and to situations changed, the speech apparatus and the timbre of the voice were transformed, phobias and depressive tendencies disappeared. As a result, participants in amateur theaters acquired a new circle of friends and promotions, or they radically changed their field of activity, opening completely new prospects for themselves. The article examines these possibilities in the framework of the modern situation, when the entire range of theater and acting means may be in demand by representatives of other professions.

scholarly journals User documentation and training at Belle II*

2020 ◽  
Vol 245 ◽  
pp. 08008
Author(s):  
Sam Cunliffe ◽  
Ilya Komarov ◽  
Thomas Kuhr ◽  
Martin Ritter ◽  
Francesco Tenchini
Keyword(s):  
Software Development ◽  
Development Team ◽  
User Support ◽  
Question And Answer ◽  
Metasearch Engine ◽  
Belle Ii ◽  
Different Sources ◽  
And Training ◽  
Unit Tests

Belle II is a rapidly growing collaboration with members from one hundred and nineteen institutes spread around the globe. The software development team of the experiment, as well as the software users, are very much decentralised. Together with the active development of the software, such decentralisation makes the adoption of the latest software releases by users an essential, but quite challenging task. To ensure the relevance of the documentation, we adopted the policy of in-code documentation and configured a website that allows us to tie the documentation to given releases. To prevent tutorials from becoming outdated, we covered them by unit-tests. For the user support, we use a question and answer service that not only reduces repetition of the same questions but also turned out to be a place for discussions among the experts. A prototype of a metasearch engine for the different sources of documentation has been developed. For training of the new users, we organise centralised StarterKit workshops attached to the collaboration meetings. The materials of the workshops are later used for self-education and organisation of local training sessions.

scholarly journals Accompaniment of Village Library Development in Grajagan Village, Purwoharjo District, Banyuwangi Regency

2021 ◽  
Vol 2 (1) ◽  
pp. 167-175
Author(s):  
Hari Siswoyo ◽  
Dwi Priyantoro ◽  
M. Taufiq ◽  
Andre P. Hendrawan ◽  
Eri Widayanti
Keyword(s):  
Community Service ◽  
Library Management ◽  
The People ◽  
Library Development ◽  
Library Staff ◽  
Book Collections ◽  
And Function ◽  
The Village ◽  
Role And Function ◽  
And Training

The Grajagan village had a library located at the village office. So far, the library has not been managed and utilized optimally. The problems that occur in this library include the lack of book collections, the absence of chairs and tables for readers, the condition of the library is not well organized, and the library staff were not trained in managing the library. These problems have resulted in the low interest of the people of Grajagan village to visit the village library. To solve the problems, it was necessary to provide assistance in library development. Library development is carried out through the addition of book collections, providing chairs and tables for readers, arranging library space, and training for library staff. Based on the results of community service activities that have been carried out, it can be stated that the library's book collection has increased by 88 books, the library space becomes more comfortable with the increase in furniture, and the library staff has increased their knowledge in terms of library management. To further increase the role and function of the library, promotion or introduction to the library's book collections and facilities to local villagers is required.

scholarly journals Identifikasi Uji Kemampuan Hidrolisis Lemak Dan Penentuan Indeks Zona Bening Asam Laktat Pada Bakteri Dalam Wadi Makanan Traditional Kalimantan Tengah

bionature ◽  
2018 ◽  
Vol 18 (2) ◽  
Author(s):  
Mirza Yanuar Rizky ◽  
Rizka Diah Fitri ◽  
Utami Sri Hastuti ◽  
Sitoresmi Prabaningtyas
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Casei ◽  
Fermentation Process ◽  
Lipid Hydrolysis ◽  
Fermented Fish ◽  
Streptococcus Lactis ◽  
Acid Clearance ◽  
Fish Product ◽  
Lactobacillus Coryniformis ◽  
X 24

Abstract. Wadi is a sort of fermented fish product from Dayak tribe in Central Kalimantan. Wadi is made with the addition of lumu, sugar, and salt, and fermented for 7-10 x 24 hours. During the fermentation process, there are microflora from fish, and microflora from lumu that play a role in fermentation process. Some species of bacteria that play a role in the wadi fermentation process are lipolytic bacteria and Lactic Acid Bacteria (LAB). This research aims to: (1) identify the species of lipolytic bacteria and LAB that present in the wadi, (2) determine the lipid hydrolysis index and lactic acid clearance zone index of lipolytic bacteria and LAB that present in the wadi, and (3) determine the species of lipolytic bacteria and LAB which have highest ability to hydrolyze lipid and have the highest ability to produce lactic acid based on lipid hydrolysis index and lactic acid clearance zone index. The results showed that, (1) there are four species of lipolytic bacteria and LAB present in wadi: Lactobacillus coryniformis, Lactobacillus casei, Nitrococcus mobilis and Streptococcus lactis; (2) the four species of bacteria have  different lipid hydrolysis index and lactic acid clearance zone index which are Lactobacillus coryniformis has a lipid hydrolysis index of 1.63 and lactic acid clearance zone index of 3.31; Lactobacillus casei has index of 1.94 and 3.96; Streptococcus lactis has index of 1.51 and 1.54 and Nitrococcus mobilis has index of 0.98 and 1.52; (3) Lactobacillus casei is a species of lipolytic bacteria and LAB which has the highest ability to hydrolyze lipid and to produce the highest lactic acid based on the lipid hydrolysis index and lactic acid clearance zone index, which are 1.94 and 3.96. Keywords: lipolitic bacteria, LAB, lipid hydrolysis index, lactic acid clearance zone, wadi.

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