Community Service Based on Zero Waste

By admin On Saturday, January 12 th, 2019 · no Comments · In

The Strategy for Management of Fisheries and Fish Processing Cultivation Becomes a Multipurpose Product Based on Zero Waste, as a theme of community service in Gorontalo Regency.

Gorontalo Regency has about 3,000 fishermen spread in three sub-districts and in Limboto, which is the capital of Gorontalo Regency. Gorontalo District has 19 sub-districts and 205 villages. Cultivators are more than 300 families, generally with floating net cages (KJA) in Limboto Lake, which cover ± 3000 hectares. KJA cultivation business in Limboto Lake began to develop since 1995. One of the causes of the acceleration of Lake Limboto siltation was the existence of KJA cultivation activities, so the Fisheries Service tried to divert cultivation activities to ponds built around Lake Limboto. The community uses a pond for catfish cultivation and the demand is quite large. According to the Head of the Gorontalo Regency Fisheries Service, there are 6 fisheries processing businesses in Gorontalo Regency, and indeed need guidance for business development related to quality. The topic of management of fish cultivation and processing into quality products was conveyed to the fish cultivation and processing businesses in Limboto, Gorontalo District, as well as extension agents from the Gorontalo District Fisheries Service. According to the catfish cultivation business, the disease often attacks fish in ponds that have Tubifex worm feed. According to catfish cultivation experts from the Faculty of Fisheries and Marine Airlangga University (Prayogo, S.Pi., MP), Tubifex worms must be treated using clean water before being given to catfish to reduce the Aeromonas bacteria carried by worms. This method is part of aquaculture management to avoid fish diseases.

The practice of making surimi products made from sea and fresh fish and processed nugget products, fish sticks, surimi fish meatballs is an interesting activity for processing businesses in Limboto. According to Fisheries Technology experts from the Faculty of Fisheries and Maritime Affairs, Airlangg University (Heru Pramono, S.Pi., M.Biotech), the waste from fish processing becomes surimi, like fish skin can be reprocessed into fish crackers, fish bones can be crushed and processed into fish sticks. The advantages of the surimi nuggets are more savory and not fishy, ​​so they can improve the quality of processed products.


Wahju Tjahjaningsih, Ir., M.Sc.

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