Authors:

S.A. Saraswati, D.A.A. Pebriani, I.K.W. Negara, M.A. Pratiwi, N.P.P. Wijayanti

Abstract:

“Dumplings made from tilapia are made from natural herbs and spices without additional flavoring and coloring, so that these foods do not threaten the health of those who consume them. This dumpling has a characteristic tilapia and vegetable mixture that makes this food high in nutritional value, low in cholesterol, rich in fiber, and contains lots of omega that is good for health. Gesing Village, Buleleng Regency, Bali has tilapia fishponds. Mujair dumpling making training is deemed necessary to be carried out in Gesing Village to process abundant tilapia production. The training will be held in Gesing Village, Buleleng Regency, namely the Independent Cultivators Group. Through training in making tilapia dumplings, it is hoped that the people in Gesing Village can take advantage of their crops so that they can improve their prosperity and independence in entrepreneurship.Keywords : Dumplings, Gesing Village, Food Innovation, Processed Products, Mujair”

Keywords

: Dumplings, Gesing Village, Food Innovation, Processed Products, Mujair

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References

  • Marassabessy, D,M., Pengadaptasian Ikan Mujair (Oreochromis mossambicus Dalam Air Laut Sebagai Alternatif Umpan Hidup Dalam Menunjang Perikanan Huhate, Oseonologi dan Limnologi di Indonesia, 1(3),279-290
  • Murtidjo, A,B., Beberapa Metode Pembenihan Ikan Air Tawar, Kanisius, Yogyakarta
  • Suyantri, E., Aunurohim., Abdulgani, N., 2010, Sintasan (Survival Rate) Ikan Mujair (Oreochromis mossambica) Secara In-situ di Kali Mas Surabaya, Institut Teknologi Sepuluh Nopember, Surabaya
  • Setianto, A, 2012, Sistematik dan Morfologi Ikan Mujair, Universitas Sumatera Utara, Medan
  • Astawan, M. 2006. Membuat Mie Dan Bihun. Penebar Swadaya. Jakarta

PDF:

https://jurnal.harianregional.com/jum/full-61750

Published

2022-01-13

How To Cite

SARASWATI, S.A. et al. PENINGKATAN KESEJAHTERAAN DAN KEMANDIRIAN MASYARAKAT DESA DENGAN INOVASI PANGAN PANGSIT MUJAIR.Buletin Udayana Mengabdi, [S.l.], v. 20, n. 3, p. 252-256, jan. 2022. ISSN 2654-9964. Available at: https://jurnal.harianregional.com/jum/id-61750. Date accessed: 28 Aug. 2025. doi:https://doi.org/10.24843/BUM.2021.v20.i03.p12.

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Issue

Vol 20 No 3 (2021): Buletin Udayana Mengabdi

Section

Articles

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