DIVERSIFIKASI PRODUK OLAHAN UDANG DAN HASIL SAMPINGNYA DALAM RANGKA PEMBERDAYAAN WANITA NELAYAN DI BALIKPAPAN, KALIMANTAN TIMUR
Authors: Pamungkas Bagus Fajar , Nidyasari Yuliana , Guruh Muhammad , Zuraida Ita 
Published: June 2023

Abstrak: Udang merupakan salah satu bahan pangan berprotein tinggi dimana menyediakan protein kurang lebih 2/3 dari kebutuhan protein hewani manusia. Pengolahan udang seringkali menyisakan bagian kepala dan kulit yang hanya dibuang sebagai limbah. Kegiatan pelatihan ini bertujuan untuk memberikan pemahaman kepada masyarakat tentang potensi udang dan hasil sampingnya untuk diolah menjadi berbagai produk yang bernilai jual. Sasaran kegiatan adalah para wanita nelayan di kota Balikpapan, Kalimantan Timur. Metode pelatihan yang digunakan meliputi (1) penyuluhan tentang nilai gizi udang dan hasil sampingnya serta bahaya limbah udang, (2) pelatihan pembuatan produk olahan dari daging dan kepala serta kulit udang, dan (3) pengenalan berbagai kemasan dan active packaging. Produk-produk olahan yang dikenalkan kepada peserta terdiri dari petis udang, lumpia udang, dan shrimp cake. Hasil kegiatan menunjukkan bahwa 50% peserta belum mengetahui pentingnya mempertahankan kesegaran udang maupun hasil sampingnya untuk menghasilkan produk olahan yang berkualitas. Peserta sangat antusias mengikuti kegiatan pengolahan berbagai produk dari daging udang dan hasil sampingnya karena mereka baru pertama kali mengenal produk olahan tersebut, kecuali petis udang ada sekitar 3 orang peserta yang pernah membuatnya namun dengan metode yang berbeda. Pengenalan jenis-jenis kemasan dan metode active packaging juga memberikan pemahaman baru kepada para peserta. Setelah pelatihan, mereka mampu membuat sendiri produk olahan udang dan hasil sampingnya, serta berminat untuk menerapkan materi pelatihan yang disampaikan sebagai upaya untuk meningkatkan penghasilan keluarga.Abstract: Shrimp is one of the high protein food ingredients which provides protein approximately 2/3 of the human animal protein needs. Shrimp processing often leaves the head and skin only discarded as waste. The aim of this training activity was to provide an understanding to the public about the hazard of shrimp waste and how to process shrimp and its by-products into various products that are worth selling. The target of the activity is fisherwomen in the city of Balikpapan, East Kalimantan. The training methods used include (1) counseling about the nutritional value of shrimp and its by-products and the hazard of shrimp waste, (2) training on the manufacture of processed products from meat and shrimp heads and shells, and (3) introduction to various packages and active packaging. Processed products introduced to participants consisted of shrimp paste, shrimp spring rolls, and shrimp cake. The results showed that 50% of participants did not know the importance of maintaining the freshness of shrimp and its by-products to produce quality processed products. Participants were very enthusiastic in participating in the processing of various products from shrimp meat and its by-products because it was their first time getting to know these processed products, except for shrimp paste, there were about 3 participants who had made it but in a different way. The introduction of the types of packaging and the active packaging method also provided new understanding to the participants. After the training, they are able to make their own processed shrimp products and by-products, and are interested in applying the training materials presented as an effort to increase family income.