PELATIHAN PEMBUATAN IKAN ASAP CAIR DI KAMPUNG PETTA KABUPATEN KEPULAUAN SANGIHE

TRAINING ON PRODUCTION OF LIQUID SMOKED FISH IN PETTA VILLAGE DISTRICT OF SANGIHE ISLANDS

Abstract

Pengolahan ikan asap di kampung Petta masih tradisional, dimana produk yang dihasilkan memiliki mutu yang selalu berbeda, serta umur simpan yang relatif pendek. Selain itu, pengasapan tradisonal dapat menyebabkan polusi lingkungan akibat asap yang dikeluarkan. Solusi yang tepat untuk mengatasi masalah tersebut adalah teknologi Pengasapan Asap Cair. Teknologi ini sudah digunakan di beberapa tempat sebagai penganti pengasapan tradisional tetapi di Sangihe teknologi ini belum dikenal oleh masyarakat pengolah ikan asap. Tujuan dari pengabdian ini ialah memperkenalkan asap cair, melatih pengolah ikan asap untuk melakukan pengasapan ikan menggunakan asap cair, dan melatih cara pengemasan ikan asap yang tepat. Metode pelaksanaannya meliputi: survei untuk mendapatkan kelompok pengolah ikan yang sudah pernah berusaha dan membicarakan persiapan penerapan teknologi bersama ketua kelompok dan pemerintah setempat, penyuluhan dan pelatihan pengolahan ikan asap dengan asap cair serta cara pengemasan vakum, pemberian bantuan alat, pendampingan, dan evaluasi. Sebelum praktek pengolahan ikan asap cair, kelompok diberi pemahaman tentang sanitasi, higienis, dan good manufacturing practices (GMP), untuk menambah pengetahuan kelompok pengolah. Hasil yang diperoleh menunjukkan bahwa kelompok pengolah “Berkat” dan kelompok “Petta” sangat menerima teknologi yang diberikan, dan dapat melakukan sendiri karena teknologinya sederhana, waktu pengolahan lebih singkat, mutu hasil lebih baik, higienis, dan mudah dilakukan. Berdasarkan hasil pengabdian maka dapat disimpulkan bahwa materi dan pelatihan yang diberikan dapat diterima dengan baik oleh kelompok masyarakat. Walaupun demikian, masih perlu dilakukan penambahan fasilitas yaitu alat pembuat asap cair untuk melengkapi alat pengolahan yang sudah diberikan.

Smoked fish processing in Petta village remains traditional to this day charaterized by products of varyiing quality and relatively shortlived. In addition, traditional fish smoking poses health and environmental threats due to the released smoke. The right solution to solve this problem includes the application of liquid smoked technology. This technology has been well practized in several places to replace traditional smoking methods. However, it has been barely recognized by the smoked fish processors in Sangihe Islands. The objective of this training and fisheries advisory services were to introduce liquid smoke technology, to train smoked fish processors to smoke fish using liquid smoke, and to train the fish processors the proper way to pack smoked fish. The implementations of this program included (1) survey on the existing fish processing groups in Petta, (2) discussion about the introduced technology and transfer knowledge with the group leader and the local government, (3) training and practices on liquid smoke processing techniques, of vacum packaging technique and provison of equipments, assistance, and evaluation. Before practice sessions, the group was introduced to sanitation, hygiene, and good manufacturing practices (GMP), to increase their knowledge on the liquid fish processing. The results strongly indicated that the fish processing group "Berkat" and group “Petta” have well addopted the fish processig technology and could apply it themselves because the technology was simple, the processing time was shorter, and the quality of the final product was better, more hygienic and more practical. The training and fisheries advisory sercives were warm wellcomed by the community group. However, it is still necessary to add another liquid smoke production equipments to complement the current fish processing equipment.