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Jurnal

PENDAMPINGAN MASYARAKAT DALAM PENGEMBANGAN MAKANAN OLAHAN BERBAHAN IKAN AIR TAWAR HASIL BUDIDAYA UNTUK PENINGKATAN KETAHANAN PANGAN MASYARAKAT DI MASA PANDEMI COVID-19 DI KELURAHAN RAHANDOUNA, KOTA KENDARI

Anoa : Jurnal Pengabdian Masyarakat Sosial, Politik, Budaya, Hukum, Ekonomi · Vol. 3 No. 1 (2022)

DOI
10.52423/anoa.v3i1.35928
Published
2022-04-16
Publisher
Universitas Halu Oleo
Language
eng

Abstract

The PPM-integrated community service program activity of UHO Thematic KKN in partnership with BBI Rahandouna was carried out to increase the skills and knowledge of the community around BBI Rahandouna about the added value of freshwater fish cultivation through utilization and management to increase economic value, namely the development of processed food made from freshwater fish. This activity is carried out through community assistance for processing freshwater fish into various types of processed foods that will be able to provide great benefits for the economic development of the community. This is because freshwater fish that have been kept in BBI ponds can be processed into various types of food and can be marketed at quite high prices. The development of processed food made from aquacultured freshwater fish is supported by the Kendari City Marine and Fisheries Service, Rahandouna Village and housewives who have the potential to develop a business of processed food made from freshwater fish. Community assistance by introducing ways to process freshwater fish into processed food to the community so that it can open up new business opportunities for economic development. Several types of processed food made from cultivated freshwater fish that were introduced to the public were Fish Meatballs, Fish Somay, Fish Empek and Fish Batagor. The processed food is made from several types of cultivated fish such as Tilapia, Mas and Bawel. The assistance as well as the practice of making various processed foods involves women who live around the BBIAT Rahandouna BBIAT Rahandouna Freshwater Fish Cultivation Office and Area.

Keywords

Collaboration network of the authors

25 authors · 62 co-authorship links · 2 across different organisations

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Universitas Sembilanbelas November Kolaka
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Andi SeptianaUniversitas Halu Oleo3
Jamili JamiliAffiliation unknown3
Sahidin SahidinAffiliation unknown2
Wa Ode HarlisUniversitas Halu Oleo1
Lukman YunusAffiliation unknown1
Hasbullah SyafAffiliation unknown1
Irfan IdoAffiliation unknown1
Muliddin MuliddinAffiliation unknown1
Ansyahrul MukmininAffiliation unknown1
Haristan HaristanAffiliation unknown1
Jahidin JahidinAffiliation unknown1
Haswan HaswanAffiliation unknown1
Safilu SafiluAffiliation unknown1
Vitry AnnyAffiliation unknown1
Asrun BudiatmaAffiliation unknown1
Musdalifa MusdalifaAffiliation unknown1
wiwin WiwinAffiliation unknown1
La Ode Abdul Fajar HasiduUniversitas Sembilanbelas November Kolaka1
Dafid PratamaAffiliation unknown1
Jumardin SinapoyAffiliation unknown1
Muhsin MuhsinAffiliation unknown1
Izal IzalAffiliation unknown1
Yusuf SabiluUniversitas Halu Oleo1
Jannatun NaiymAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/anoa/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENDAMPINGAN MASYARAKAT DALAM PENGEMBANGAN MAKANAN OLAHAN BERBAHAN IKAN AIR TAWAR HASIL BUDIDAYA UNTUK PENINGKATAN KETAHANAN PANGAN MASYARAKAT DI MASA PANDEMI COVID-19  DI KELURAHAN RAHANDOUNA, KOTA KENDARI</dc:title>
	<dc:creator>Analuddin, Analuddin</dc:creator>
	<dc:subject xml:lang="en-US"></dc:subject>
	<dc:subject xml:lang="en-US">Processed food, Fish Meatballs, Fish Somay, Fish Empek, Fish Batagor</dc:subject>
	<dc:description xml:lang="en-US">The PPM-integrated community service program activity of UHO Thematic KKN in partnership with BBI Rahandouna was carried out to increase the skills and knowledge of the community around BBI Rahandouna about the added value of freshwater fish cultivation through utilization and management to increase economic value, namely the development of processed food made from freshwater fish. This activity is carried out through community assistance for processing freshwater fish into various types of processed foods that will be able to provide great benefits for the economic development of the community. This is because freshwater fish that have been kept in BBI ponds can be processed into various types of food and can be marketed at quite high prices. The development of processed food made from aquacultured freshwater fish is supported by the Kendari City Marine and Fisheries Service, Rahandouna Village and housewives who have the potential to develop a business of processed food made from freshwater fish. Community assistance by introducing ways to process freshwater fish into processed food to the community so that it can open up new business opportunities for economic development. Several types of processed food made from cultivated freshwater fish that were introduced to the public were Fish Meatballs, Fish Somay, Fish Empek and Fish Batagor. The processed food is made from several types of cultivated fish such as Tilapia, Mas and Bawel. The assistance as well as the practice of making various processed foods involves women who live around the BBIAT Rahandouna BBIAT Rahandouna Freshwater Fish Cultivation Office and Area.</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2022-04-16</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/anoa/article/view/35928</dc:identifier>
	<dc:identifier>10.52423/anoa.v3i1.35928</dc:identifier>
	<dc:source xml:lang="en-US">Anoa : Jurnal Pengabdian Masyarakat Sosial, Politik, Budaya, Hukum, Ekonomi; Vol 3, No 1 (2022): Mei</dc:source>
	<dc:source>27220516</dc:source>
	<dc:source>10.52423/anoa.v3i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/anoa/article/view/35928/18066</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Analuddin Analuddin</dc:rights>
</oai_dc:dc>