Pelatihan Pembuatan Pempek | | Author : Tahiruddin, Sitti Hadrayanti Ananda | | Abstract | Full Text | Abstract :The use of fish products so far is still simple, namely by frying, stewing, sour, or other Indonesian cuisine menus, so there is no visible marine fish-based product. The purpose of the service is the introduction of technology for handling pempek fishery products so that they can become products that have economic value. The service method used is the lecture, simulation, and discussion method. Pempek processing consists of fish filling and processing, meat pulverization, dough mixing, molding, and heating. The technical analysis used is a description of the analysis. The result of the service is that from 7 mothers there are 4 mothers who are able to make mackerel fish pempek. In conclusion, 57% of mothers were familiar with the technology for handling pempek fishery products |
| Penyuluhan Masalah Dekompresi Dan Barotrauma Serta Pemeriksaan Kesehatan Pada Masyarakat Nelayan Tradisional | | Author : Herman, Risnawati, Siti Umrana | | Abstract | Full Text | Abstract :One of the livelihoods of the Indonesian people on the coast is traditional fishing. The activity undertaken is diving. Most of the traditional diving fishermen have not received formal education and training on diving techniques. Traditional fishermen carry out diving activities from generation to generation without being equipped with knowledge of occupational safety and health which can cause decompression and barotrauma problems. The method is carried out by lectures and questions and answers, and medical examinations. This community service was carried out on December 13, 2019, which took place in Tondonggeu Village, Nambo District, Kendari City. The activity was attended by 28 people from coastal communities and fishermen. Can increase the knowledge and understanding of coastal communities and fishermen about decompression and barotrauma diseases and early detection of the diseases they suffer. |
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