Inovasi Pengolahan Limbah Kulit Udang di RT. 34, Kelurahan Karang Joang, Balikpapan Utara

Authors

  • Anggoronadhi Dianiswara Teknik Kelautan, Institut Teknologi Kalimantan
  • Nurmawati Nurmawati Teknik Kelautan, Institut Teknologi Kalimantan
  • Rima Gusriana Harahap Teknik Kelautan, Institut Teknologi Kalimantan
  • Destyariani Liana Putri Teknik Kelautan, Institut Teknologi Kalimantan
  • Muhammad Khaisar Wirawan Teknik Kelautan, Institut Teknologi Kalimantan
  • Abiyani Choirul Huda Teknik Kelautan, Institut Teknologi Kalimantan

DOI:

https://doi.org/10.24127/sss.v7i1.2551

Keywords:

Kulit udang, pengolahan limbah udang, ibu rumah tangga, terasi, kaldu bubuk

Abstract

ABSTRAK

 

Udang merupakan salah satu komoditas perikanan yang sangat diminati masyarakat karena memiliki rasa yang enak, aroma menarik, serta nilai gizi  tinggi. Namun seringkali limbah yang dihasilkan dari olahan udang dibiarkan begitu saja padahal manfaatnya sangat banyak. Diantaranya mengandung protein, kalsium karbonat, dan kitin yang dibutuhkan oleh tubuh manusia. Kandungan lainnya adalah karotenoid yang bermanfaat untuk pembentukan warna kulit dan menangkal radikal bebas. Kegiatan pengolahan limbah kulit udang dilakukan agar para ibu rumah tangga dapat melakukan perubahan kebiasaan dari membuang jadi mengolah kembali. Selain itu juga bertujuan untuk mengedukasi ibu rumah tangga agar lebih memahami manfaat dan berbagai jenis olahan limbah kulit udang serta meningkatkan keterampilan dalam mengolah limbah kulit udang menjadi sesuatu yang lebih bermanfaat. Kegiatan pelatihan berlangsung di Aula RT 34 yang diikuti sebanyak 20 peserta dari Ibu PKK RT. 34 Km.15 Karang Joang. Kegiatan diawali dengan penjelasan singkat tentang manfaat kulit udang, berbagai jenis olahan kulit udang, dan cara pengolahan limbah kulit udang menjadi kaldu bubuk dan terasi. Kemudian dilanjutkan dengan demo/praktik langsung pengolahan limbah kulit udang menjadi kaldu bubuk dan terasi. Peserta antusias dan berhasil mengikuti prosedur yang diberikan bahkan dapat berinovasi dalam proses pengolahan limbah kulit udang.

 

Kata kunci: Kulit udang, pengolahan limbah udang, ibu rumah tangga, terasi, kaldu bubuk

ABSTRACT

Shrimp is a fishery commodity in great demand by the public because it has a good taste, attractive aroma, and high nutritional value. But the waste generated from processed shrimp is often left like that even though the benefits are very much. Among them are protein, calcium carbonate, and chitin needed by the human body, as well as carotenoids which are useful for forming skin color and warding free radicals. Shrimp shell waste processing activities are carried out so housewives can change their habits from throwing them away to reprocessing them. In addition, it aims to educate housewives to understand better the benefits and various types of processed shrimp shell waste and improve their skills in processing shrimp shell waste into something more useful. The training activity took place in the RT 34 Hall, which 20 participants from the PKK RT attended. 34 Km. 15 Karang Joang. The activity began with a brief explanation of the benefits of shrimp shells, various types of processed shrimp shells, and how to process shrimp shell waste into powdered broth and shrimp paste. Then proceed with a demonstration/hands-on practice of processing shrimp shell waste to become powdered broth and shrimp paste. Participants were enthusiastic and succeeded in following the procedures given and could even innovate in the shrimp processing process.

Keywords: Shrimp shells, shrimp waste processing, housewives

References

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Published

2023-02-25

Issue

Vol. 7 No. 1 (2023): Februari 2023

Section

Artikel

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