Inovasi Olahan Ikan Tongkol Menjadi Ikan Suwir Pedas : Solusi Makanan Ekonomis dan Bergizi Untuk Anak Kost dan Masyarakat di Kelurahan Pantai Amal

Authors

  • Nurul Hidayat Universitas Borneo Tarakan
  • Dwi Rahmawati Universitas Borneo Tarakan
  • Jesika Dela Maharani Universitas Borneo Tarakan
  • Gustini Berianti Universitas Borneo Tarakan
  • Katharina Sandra Lisya Universitas Borneo Tarakan
  • Muhammad Rizaldi Universitas Borneo Tarakan
  • Yashar Arifandya Ramadhan Universitas Borneo Tarakan
  • Yenni Sukmawati Universitas Borneo Tarakan
  • Yulia Viani Nogo Tukan Universitas Borneo Tarakan

DOI:

https://doi.org/10.61132/aspirasi.v3i3.1748

Keywords:

Cost savings, Economical food, Food innovation, Nutrition, Pantai Amal

Abstract

Tongkol fish is one of the abundant sources of animal protein and is easily found in coastal areas, including Pantai Amal Village. However, the utilization of tongkol fish by the community is still limited to traditional processing that is less varied. On the other hand, fellow students often face challenges in meeting daily nutritional needs due to economic limitations and instant consumption patterns that are low in nutrition. This study aims to develop innovations in processing tongkol fish into spicy shredded fish as an economical, nutritious, and practical food solution. The research methods include the production process, taste testing, and analysis of production and consumption costs. The results show that spicy shredded fish has a high protein content, a taste that consumers like, and a fairly long shelf life so that it is suitable as a daily food stock. In addition, this product is proven to be more economical than consuming fast food, so it is effective in helping students from out of town manage their expenses while meeting their nutritional needs. This innovation also has the potential to increase the added value of tongkol fish and support local food security in coastal areas.

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Published

2025-05-26

How to Cite

Nurul Hidayat, Dwi Rahmawati, Jesika Dela Maharani, Gustini Berianti, Katharina Sandra Lisya, Muhammad Rizaldi, … Yulia Viani Nogo Tukan. (2025). Inovasi Olahan Ikan Tongkol Menjadi Ikan Suwir Pedas : Solusi Makanan Ekonomis dan Bergizi Untuk Anak Kost dan Masyarakat di Kelurahan Pantai Amal. ASPIRASI : Publikasi Hasil Pengabdian Dan Kegiatan Masyarakat, 3(3), 190–203. https://doi.org/10.61132/aspirasi.v3i3.1748

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