Strengthening Fish Product Processing Skills for Featured Product Innovation and Entrepreneurship

Rasidah Rasidah; Yuliana Yuliana; Ani Mahrita; Leony Wulandari; Vionae Igeshy Daniella

doi:10.20527/btjpm.v7i3.10684

Strengthening Fish Product Processing Skills for Featured Product Innovation and Entrepreneurship

Rasidah Rasidah, Yuliana Yuliana, Ani Mahrita, Leony Wulandari, Vionae Igeshy Daniella

Abstract

The Freshwater Fisheries Agribusiness Department at SMKN 5 Palangka Raya has no featured product yet. The lack of equipment and training in schools is a factor causing the limited practice of processing farmed fish. The community service team held training to improve fish product processing skills using the PAR (Participatory Action Research) and ABCD (Asset-Based Community Development) methods as a form of community service. This activity aims to develop featured products and entrepreneurship for students according to their major specialization. From this activity, two featured products, namely fish balls and Crispy Patin, were successfully developed with the use of attractive and modern packaging. In addition, the pre-test and post-test results showed increased students' understanding of fish processing into high-selling products and the concept of entrepreneurship, with an average score of 76.9. The service satisfaction results were very good (≥80%) regarding suitability of interests, benefits, time allocation, knowledge delivery, and equipment provision. In the future, students are expected to be motivated to become entrepreneurs who meet their interests and available resources.

Keywords

Business feasibility; Entrepreneurship; Featured product; Food quality; Processed fish

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DOI: https://doi.org/10.20527/btjpm.v7i3.10684