Abstract
Sate tuna is the main menu Kondang Merak Beach area. The product is only sold in limited area, Merak Kondang, due to constrained by geography and food safety (hygiene). The aim of this activity was to improve the quality of sate tuna with processing hygiene and good packaging technology. It is an effort being made to improve the distribution of product marketing tuna satay. Community as producer of sate tuna has been given the knowledge fish handling, choosing tuna meat, sate processing and vacuum packaging technology. From these activity was resulted product of red and white sate, pepes tuna (grilled tuna meat) with good and hygienic packaging. We also gave motivation and business development skill to the community in Kondang Merak.
Highlights
ABSTRAK Sate tuna merupakan menu utama kawasan Pantai Kondang Merak
The product is only sold in limited area
The aim of this activity was to improve the quality of sate tuna with processing hygiene
Summary
Kabupaten Malang; (2) sifat keterbukaan akan informasi dan memiliki motivasi yang tinggi terhadap perubahan yang lebih baik; dan (3) masyarakat Pantai. Kondang Merak terampil dalam mengolah pangan ikani khususnya sate tuna. Tantangan yang dihadapi dalam pengembangan usaha sate tuna ini adalah perlunya peningkatan pengetahuan dan keterampilan masyarakat terhadap proses penanganan dan pengolahan ikan, higienitas dan sanitasi serta teknik pengemasan. Sate tuna Kondang Merak memiliki mutu yang sesuai standar kesehatan. Sate tuna dapat pula dipasarkan secara meluas di Kota Malang dan sekitarnya. METODE PELAKSANAAN Metode pelaksanaan kegiatan pengabdian masyarakat ini meliputi: 1) penyuluhan keamanan pangan ikani, (2) pelatihan pengolahan sate tuna yang. Praktis dan higienis, dan (3) pelatihan dan pemberian bantuan mesin pengemas dan penanda kadaluarsa
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