Training on local food diversification as an effort to improve the competitiveness of fish abon small and medium enterprises
Abstract
product innovation, process standardization, and quality control. Diversification of processed fish products using local commodities is a strategic approach to increasing value added, expanding market reach, and strengthening business sustainability. This community service program aimed to enhance the capacity of the Abon Ikan Inang MSME through training on processed fish product diversification. The program was conducted in July 2025 and involved 15 participants, using a participatory training approach based on andragogy principles. Activities were implemented in three stages, preparation, implementation, and evaluation. The intervention included training on product diversification and food safety, demonstrations of fish nugget and vegetable fish ball production, application of simple production standard operating procedures (SOPs), and evaluation through pre-test and post-test knowledge assessments as well as an initial organoleptic product acceptance test. The results showed an improvement in participants’ knowledge, with most participants reaching the good knowledge category after the training. The program produced two new processed fish products, fish nuggets and vegetable fish balls.developed based on concise production SOPs. Initial organoleptic evaluation indicated good acceptance in terms of color, aroma, taste, and mouthfeel, although improvements were still needed for texture and portion uniformity. The integration of diversification training, process standardization, and simple sensory evaluation effectively strengthened MSME capacity in product development, quality control, and business differentiation. This approach reinforces the role of local resource–based diversification as a strategy to enhance MSME competitiveness and expand market access.
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