Increasing the Added Value of Fishery Products Through the Production of Shredded Fish for the People ff Gili Iyang Island, Umenep District
DOI:
https://doi.org/10.47776/praxis.v5i1.07Keywords:
Fish Floss, Value-Added Products, Community Empowerment, Processing Technology, Food SecurityAbstract
This community service program aims to enhance the added value of fishery products through the production of fish floss (abon ikan) in Gili Iyang Island, Sumenep Regency. The program focuses on empowering the local community by providing skills in processing fish into high-value economic products. Fish floss was chosen due to its high protein and omega-3 fatty acid content, which offers health benefits and has a long shelf life, making it suitable for areas with abundant fish production but limited development of derivative products. The community service activities were carried out in three main stages: (1) surveys and discussions with community leaders to understand local conditions and needs, (2) training in fish floss production and packaging using demonstration and simulation methods to ensure effective skill transfer, and (3) education on the nutritional value and health benefits of consuming processed fish products. The training also included simple packaging techniques, such as vacuum sealing, to improve product quality and shelf life. The outcomes of this program have enhanced the community's ability to process fish into value-added products, strengthened food security, and created new business opportunities. Furthermore, it is expected that the program will encourage changes in consumption patterns, promoting greater use of local fishery products. With these skills, the people of Gili Iyang Island can improve their economy through the development of small- and medium-scale fish processing businesses.
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