UNAIR NEWS Concerning about the use of formalin and high unemployment rate, UNAIR students provide entrepreneurship training for adolescent of creating doub palm (Borassus flabellifer) skin waste into natural fish preservative in Dusun Ngareng , Desa Jatimulyo, Plumpang, Tuban Regency.
Technological developments and the progress of the times should have had a positive impact by simplifying access information. Especially talk about health and job opportunities. Unfortunately, there are many people remains ignore it, and therefore, there are still many bad risks of health due to lack of information, one of the examples is the use of formalin as a food preservative.
The number of unemployment in Dusun Ngareng led to the increase of poverty rate in Tuban Regency, which it was from 196.590 in 2015 to 198.350 in 2016 (According to BPS JAwa Timur).
By the phenomenon, Ika Zulfikha Mahmudah, a nursing student of 51动漫 along with her Tuban-Born four friends felt worried and attempted creating innovation to provide entrepreneur training for adolescent in there to utilize the safe natural preservative.
The number of doub palm skin wasted became crucial issues in Tuban because mostly people let the waste abandoned without utilizing it. In the fact, the doub palmskin wasted consists of chemical that can be utilized as a natural preservative. By the fact, Ika Zulkafika Mahmudah, Tutut Dwi Cahyati, Teguh Dwi Saputro, Inas Pramitha Abdini Haq, and Sutra Mahardika design a community services through an innovation.
This idea was written on research proposal Student Creativity Program of Community Services (PKMM) and succeeded get funding by Ministry of Research, Technology and Higher Education. The proposal entitled 淏ILQIS (Bio Liquid Smoke): Pemanfaatan Asap Cair Dari Kulit Siwalan sebagai Pengawet Ikan dalam Upaya Menciptakan Peluang Usaha Baru Masyarakat Dusun Ngareng, Desa Jatimulyo, Kecamatan Plumpang, Kabupaten Tuban/ 淏ILQIS (Bio Liquid Smoke) : Utilization of Liquid Smoke from Doub Palm Skin as Fish Preservative in an Effort to Create New Business Opportunities for people of Dusun Ngareng, Desa Jatimulyo, Kecamatan Plumpang, Tuban Regency.
淭his idea came from my friend, Teguh who saw many Doub Palm skin strewn in the street. He suggested making it as liquid smoke and it must be useful for people. And absolutely we agree about it. Ika Zulkafika M said, a leader of the team.
The making process of smoke liquid is by combustion through a tube called Pirolisator, then the smoke condensed into liquid and distilled to get three level of smoke liquid. The first level is the best liquid and could be used as food preservative; meanwhile, the second level of smoke liquid could be as fish preservative.
淲e chose Dusun Ngareng, Desa Simomulyo, Kecamatan Plumpang, Tuban because this area has so many Doub Palm Skins Wasted. Meanwhile, Tuban is a Java north coast which well-known as the wealth of the sea. In order to keep the fish fresh, fisherman used formalin, salt and ice cube which more expensive, inefficient and unpractical. Most of them still use formalin because they thought it was cheaper and durable, Teguh said, a member of teamThe training was conducted in several programs and it was addressed to local youth organization (Karang Taruna) members. The first program was BILQIS on training that conducted in two sessions. In the first session is to deliver knowledge about advantage of Doub Palm Skin wasted and procedure of smoke liquid making. In this session also invited a speaker from Agricultural Office of Lamongan, Mr. Kartono S.TP, who experienced in smoke liquid production. They also had been taught about design of packaging, practical and also cadre selection.
The following program was Industry visit to know about smoke liquid making and also to gain their knowledge about smoke liquid. The last program was a seminar of smoke liquid that been made by the member of Karang Taruna. They showed their own smoke liquid to the local people and fisherman. This program was aimed to show the opportunity and provide the solution of formalin substitute as fish preservative.
Editor: Bambang Bes
