Maria Sudjatinah, Iswoyo, Cornelius Hari Wibowo, antonia nani cahyanti

Sosialisasi Pembuatan Abon Dan Petis Ikan di Smkn 4 Kendal

Introduction

Sosialisasi pembuatan abon dan petis ikan di smkn 4 kendal. Pelatihan pembuatan abon dan petis ikan lele di SMK N 4 Kendal untuk siswa Tata Boga. Tingkatkan keterampilan, nilai ekonomi & daya simpan produk perikanan.

Abstract

Telah dilakukan kegiatan pengabdian kepada masyarakat di SMK N 4 Kendal yang terletak di Jl, Raya Soekarno Hatta, Kecamatan Brangsong, Kabupaten Kendal, Jawa Tengah. Mitra dipilih, cocok dalam kegiatan pengabdian karena mempunyai beberapa program keahlian salah satunya Tata Boga, dan kegiatan ini relevan dengan tujuannya untuk meningkatkan softskill dan hardskill para siswa di sekolah tersebut. Dipilih pengolahan ikan lele menjadi abon dan petis lele untuk memberikan wawasan dalam meningkatkan nilai tambah lele segar dengan menggunakan peralatan yang sederhana namun menerapkan teknologi pengolahan pangan hasil perikanan dalam memperpanjang daya simpan ikan yang akan berdampak terhadap nilai ekonomi dan efisiensi pemanfaatan hasil perikanan. Hasil kegiatan ini adalah sebagian siswa yang awalnya belum memahami dan belum pernah membuat abon dan petis ikan lele menjadi lebih memahami dan menjadi memiliki gambaran dalam pembuatan produk tersebut. Inovasi berikut teknologi pembuatan yang disampaikan memberikanmotivasi bagi siswa untuk membuat dan mengembangkan pengolahan ikan lele khususnya

Review

This paper presents a community engagement initiative focused on educating students at SMKN 4 Kendal on the processing of catfish into *abon* (shredded fish floss) and *petis* (fish paste). The selection of a vocational high school with a culinary program as the target audience is highly relevant, ensuring that the activities directly contribute to the students' vocational skills and knowledge base. The overarching goal of enhancing both hard and soft skills, coupled with increasing the economic value of fresh catfish through processing, addresses a pertinent need for skill development and resource optimization. A significant strength of this project is its practical application, teaching students how to utilize simple equipment to create value-added products while incorporating food processing technology to extend shelf life. This approach is commendable as it makes the learning accessible and directly applicable, fostering both technical proficiency and an understanding of food preservation principles. The abstract effectively conveys the positive immediate outcome: students who initially lacked knowledge and experience in making *abon* and *petis* gained a comprehensive understanding and were subsequently motivated to develop these processing techniques further. While the abstract clearly demonstrates the success of the knowledge and skill transfer, a more comprehensive journal submission would benefit from elaborating on certain aspects. Details regarding the methodology, such as the number of student participants, the specific duration and curriculum of the training, and any pre- and post-activity assessments to quantify skill improvement, would further strengthen the claims. Nonetheless, this community service activity showcases a valuable model for vocational skill development and local resource valorization, effectively empowering students with practical, economically beneficial food processing techniques.

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