PENGOLAHAN AKAR PINANG IKAN PATIN (Pangasius sp) DI DESA CINDAI ALUS, KECAMATAN MARTAPURA, KABUPATEN BANJAR

Abstract

Pinang roots are a snack product from South Kalimantan made from sticky rice flour, chicken eggs, butter, sugar, salt, garlic, and cooking oil. Adding patin fish increases the protein content of the snack. This activity aims to diversify pinang root processing, increase patin consumption, and provide an alternative fishery product processing business for women and girls in Cindai Alus Village, Martapura District, in the Regency of Banjar. The introduced product is the pinang root snack made with patin (Pangasius sp.). The service stages are preparation, implementation, and evaluation. The methods of service used are socialization, counseling, training, demonstrations, and participation. The introduction of processed betel nut root snacks has been well received by all Cindai Alus PKK women, as evidenced by their ability to independently process fish betel pinang root snacks, despite not yet engaging in sales and marketing efforts. It is hoped that, in the future, the community will maximize the fishery potential of the Regency of Banjar, especially from patin cultivation, by processing it into betel nut root snacks.